Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian waffles are even more decadent then our original, and oh so classic, Homemade Belgian Waffles. Sweet brunch dreams, for a plate of these scrumptious treats begin for us, every Friday night.

Our Chocolate Belgium Waffles are made with our Peetz S.M.A.R.T.  Blend. This means they are entirely gluten free.! Serve with Canadian maple syrup, fresh berries. Turn this into a dessert by adding ice cream on top.

Did you know?

And here is a little bit of trivia for you! Did you know Belgian waffles made their North American debut during the 1962 World’s Fair, in Seattle, Washington?

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Servings 4 Wafffles

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T. Blend
  • 1/4 cup. plus 1 tablespoon Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •  In a large bowl, whisk together the flour, coco powder, baking powder, and salt.
  • In another large bowl whisk together the eggs.
  • Add milk, vegetable oil and honey. Whisk again.
  •  Pour wet ingredients into the dry.
  • Mix until smooth.
  • Bake in a waffle iron according to manufacturers directions.

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free. Do you know what it is not free of? Great taste!

This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.

This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Servings 1 8 inch Cake

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 cup stevia
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs large
  • 1/2 cup coconut oil melted
  • 1 1/2 cup coconut milk canned
  • 3/4 cup cup Dutch processed cocoa powder
  • 3/4 cup freshly brewed coffee warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup coconut milk canned and not low fat
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Cut two pieces of parchment into 8-inch rounds.
  • Insert one in the bottom of each pan.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
  • In another large bowl, whisk together the eggs.
  • Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
  • Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
  • Slowly pour the liquid into the egg mixture, while whisking.
  • Sprinkle 1 cup of the dry ingredients over and stir to combine.
  • Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
  • Then, using an electric mixer, beat on high speed for two minutes.
  • Divide batter evenly between two pans and smooth the tops with a spoon.
  • Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
  • Place cakes on a wire rack and allow to cool for 10 minutes.
  • Once cool, unmold and set cakes back on rack.

For the Ganache

  • To make the ganache, bring the coconut milk to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot coconut milk over the chocolate. Let set for 2 minutes.
  • Then, whisk to combine.
  • Add vanilla and whisk again until smooth.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.

To Assemble

  • Using a serrated knife, cut the domes off the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Spread the jam on the cake, keeping it an inch away from the edge.
  • Repeat the process with the second cake.
  • Once the cake layers are assembled, remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache into a frosting.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.

This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 1/2 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs large
  • 2 egg yolks large
  • 1/2 cup vegetable oil
  • 1 1/2 cup homogenized milk
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup coffee freshly brewed, warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup 35 % cream

To Assemble

  • raspberry jam seedless
  • fresh raspberries or a mix of fresh raspberries and other berries

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Place a round of parchment paper in each.
  • In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
  • In a separate large bowl, whisk together the eggs.
  • Add oil and milk. Whisk again.
  • In a medium bowl, add the coco powder.
  • Pour the coffee over the cocoa powder and whisk.
  • Next, pour the mixture over the eggs and whisk to combine.
  • Add 1 cup of dry ingredients into the wet and whisk until combined.
  • Continue to add the dry ingredients, a cup at a time and whisking afterwards.
  • Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
  • Divide the cake mix evenly, between the two pans.
  • Smooth down the top on each cake with a spoon or a reverse spatula.
  •  Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Let cakes cool for 10 minutes on a wire baking rack.
  • Then, unmold and place on rack until fully cooled.
  • To make the ganache, bring the cream to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot cream over the chocolate.
  • Let set for 2 minutes. Then, whisk to combine.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.
  • Using a serrated knife, cut the domes of the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
  • Repeat the process with the second cake, until all four layers are stacked.
  • Remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache until a whipped frosting forms.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.

Read On for Our Baking Tip

How do you make a cake super moist?

The first answer is fat. Chefs often say more fat, more flavour!

Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.

Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,

This cake also contains oil, which creates a lighter crumb.

Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.

Can you taste coffee in chocolate cake?

Coffee plus cocoa helps to bring out the richness in our chocolate.  You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.

What is the best way to chop chocolate?

Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.

Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.

Hold the knife by the handle and apply pressure on the end with the other hand.

Raspberry Chocolate Truffle Cake

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies lets your tongue double its chocolate pleasure! First the cocoa powder infused cookie dough is crafted to be extra chewy. Next, we fold in real chocolate chips.

This cookie is a must in every cookie lover’s repertoire. It’s the recipe you will reach for again and again!

For gift giving wrap the box up in a big red bow and watch the receiver’s eyes light up as they unwrap it.

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Servings 24 Cookies

Ingredients
  

  • 1 3/4 cup Peetz S.M.A.R.T. Blend
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup 1 cup light-brown sugar packed
  • 2 teaspoons vanilla extract pure
  • 1 large egg
  • 2 large egg yolks
  • 2 cups chocolate chips semi sweet

Instructions
 

  • In a medium bowl,whisk together the flour, cocoa powder, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes, until well combined.
  • Add vanilla and 1egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add 1 egg yolk. Beat 1 minute more.
  • Add the next yolk and beat for a final minute.
  • Add dry ingredients and mix until just combined.
  • Fold in chocolate chips by hand, using a rubber spatula.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inchball and place in the refrigerator for 15 minutes.
  •  Meanwhile, preheat oven to 325 F.
  • Place cookies on a parchment lined baking sheet. Keep 2-inches between the cookies to allow for spreading.
      
  •  Bake until golden around the edges for 8 to 10 minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week. If you don't eat them first!

What is the secret to chewy cookies?

The secret? Moisture! Let’s explore how the ingredients in these cookies help to make them chewy.

Brown Sugar

Our Chewy Double Chocolate Chip Cookie recipe contains brown sugar. This holds in  more moisture. You can feel the moisture in brown sugar when you touch it.

Baking Powder

In this recipe there is baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. Thin cookies are crunchy not chewy!

Egg Yolks

We have added extra egg yolks because egg yolks contain more fat than the whites. Fat contains moisture.

Why does the recipe for Chewy Double Chocolate Chip Cookies call for call for Dutch-processed cocoa powder?

Dutch-processed cocoa powder is specially prepared so that its natural acids are neutralized. This also helps to give the cocoa powder its dark colour. So perfect for these cookies!

We also wanted to use baking powder in the recipe to keep the cookie chewy. And Dutch-processed cocoa powder pairs perfecting with baking powder, as it takes care of the acid component in leavening.

Can I use regular cocoa powder in this recipe instead?

You can, but the recipe will produce a less chewy cookie. And if you do use regular cocoa powder, replace the baking powder in equal amounts with baking soda. The two ingredients will react with one another to create a rise.

You may also enjoy baking our

Bake it the S.M.A.R.T way!

Chewy Double Chocolate Chip Cookies

 

 

 

 

 

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies were invented through a happy accident that occurred in the late 1930’s, or so rumour has it.

The story goes that Ruth Wakefield, who ran the Toll House Restaurant in Whitman, Massachusetts, forgot to purchase nuts to add to her cookies mix, that would ultimately be used to make ice cream sandwiches. Instead, in a pinch, she cut small pieces of chocolate and added these instead.

And everyone knows what a hit the Chocolate Chip Cookie became!

Wakefield never revealed what really happened. Food historians note that the inventor had a degree in household arts, and as a perfectionist would have never allowed for her restaurant to run out of nuts.

Read the full story in The New Yorker.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients
  

  • 2 1/4 cups Peetz S.M.A.R.T Blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter unsalted, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 eggs large
  • 1 1/2 cups chocolate chips semi sweet

Instructions
 

  • In a medium bowl,whisk together the flour, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes until well combined.
  • Add vanilla and 1 egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add another egg. Beat 1 minute more.
  • Add Peetz S.M.A.R.T Blend and mix until just combined.
  • Stir in chocolate chips in by hand.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inch balls.
  • Place cookie on a parchment lined baking sheet, 2-inches apart to allow for spread.
  • Set trays in the refrigerator for 15 minutes.
  • Meanwhile, preheat oven to 325 F.
  •  Bake until golden around the edges for 8 to 10minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week.

Why did my chocolate chip cookies spread?

This can sometimes happen if home bakers skip a step in the recipe. Oh, my! Sometimes in a mad rush to bake and most importantly EAT these scrumptious cookies, bakers can compromise the success of the final cookie.

Keep these tips in mind when baking Chocolate Chip Cookies, or any other type of drop cookie.

Tip Number One

The first tip is to forget about greasing the cookie tray. That’s right! It’s Old School! Just eliminate this step all together. Why? Greasing the cookie sheet is one of the leading causes of cookies with too much spread. As the oil, or butter, or vegetable spray heats and spreads in the oven, so does the cookie.

Instead, line a baking sheet with Silpat or parchment paper.

Tip Number Two

Rest the cookie dough in the refrigerator until slightly chilled. Why? Beating causes friction and friction causes the dough to warm up. This makes cookies harder to handle. Then, once in the oven, the cookie quickly looses shape and spreads.

Tip Number Three

Once dough is rolled into balls by hand, or scooped out with a small ice cream scoop, set the cookies on the lined cookie sheet. Then pop into the fridge for a good 15 minutes.  Next, put the cookies into the pre-heated oven and bake.

Cookies baked from a chilled dough, take that much longer to warm up in the oven. This enables these drop-style cookies to keep the shape longer. The result is cookies that are all the same size and do not spread out.

How do you make cookies more chewy?

Moisture makes cookies more chewy.  So, let’s explore what gives a cookie more moisture content.

Brown Sugar, Baking Powder

Our Chocolate Chip Cookie recipe contains brown sugar, which holds more moisture than. (It is also what gives the beautiful, caramelized cookie colour.)

You’ll also find baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. And we already know, a thinner cookie is more crunchy than chewy!

Egg Yolks

If you would like a cookie that is even more chewy you can replace the butter with vegetable shortening. Shortening is made up entirely of fat, whereas butter has milk solids, fat, and butter. Evaporation is a result of steam once the cookie begins to bake.

Another quick fix is to eliminate the egg whites and add an additional yolk instead. The yolk is the fat part of the egg and therefore contains more moisture.

In this recipe, feel free to replace the two egg white and add an additional two yolks.

Let us know how your Chocolate Chip Cookies turn out.

Most of all, enjoy baking the S.M.A.R.T way!

Chocolate Chip Cookies

 

 

Gluten Free Pancakes

Gluten Free Pancakes

Gluten Free Pancakes

Gluten Free Pancakes are made with Peetz S.M.A.R.T. Blend, a healthy alternative to many gluten free flours on the market. This flour was designed by our founder and holistic nutritionist, Peter de Hoog.

Our Gluten Free Pancakes bake up light and fluffy, just the way you like them!

Gluten Free Pancakes

Gluten Free Pancakes

Servings 12 small pancakes

Ingredients
  

  • 1 cup Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cup milk
  • 2 large eggs
  • 3 tablespoon butter melted and cooled slightly
  • vegetable oil or other cooking oil for the pan as needed
  • real Canadian maple syrup for the pancakes warmed
  • fresh berries for garnish optional

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  • In a medium bowl, crack the eggs and whisk together.
  • Pour in the milk and melted butter. Whisk again.
  • Pour liquid ingredients into the dry.
  • Stir until just combined.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Scoop the batter onto the griddle, using 1/4 cup for each pancake.
  • Cook until golden brown on both sides and serve hot.
  • Drizzle with real Canadian maple syrup and fresh berries if desired.

Keep Reading for More Information and Tricks Below:

What is in Peetz S.M.A.R.T. Blend?

Our flour is a unique blend of healthy ingredients. Let’s give a shout out!

Gluten Free Pancakes

S stands for Sorghum a healthy ancient cereal grain.

M is for Millet a tiny, milled grain that is high in protein.

A is for Arrowroot an easily digestible flour used as a thickening agent.

R stands for Rice. The brown nutrition packed kind!

T is for Tapioca a flour made from the Brazilian cassava root.

How can I tell when it is time to flip the pancakes over?

The pancake will develop tiny bubbles along the edges. This is the indicator that it is time to flip the pancake over.

Why do you suggest that I use a ¼ cup measuring cup for scooping the pancakes into the pan?

Using a ¼ cup measuring cup, ensure these pancakes bake evenly and at the same time. Chef quality pancakes that are all one size! Perfect for brunch and photo ops!

Can I add ingredients to the Gluten Free Pancakes to change up the flavour?

Yes! Try adding 1 cup of mini chocolate chips to the dry ingredients. Or sprinkle wild blueberries on top of each pancake, after first placing in the pan.

Why do you suggest Canadian maple syrup?

We are Canadian and our company is Canadian. So, we are singing the praises of the good things in Canada!

Gluten Free Pancakes

Orange Almond Scones

Orange Almond Scones

Orange Almond Scones

Orange Almond Scones are full of protein with the addition of Peetz S.M.A.R.T Blend combined with ground almonds.

These scones are so easy to make. Leave your cookie cutters in the cupboard! Just, roll dough into a round. Flatten slightly. Then cut into eight pieces, just like you would a pie. In fact, it’s as easy as pie!

Once baked, these scones pull apart into perfect triangles. Delicious goodness in every bite!

Be sure to read our Baking Tip below.

Orange Almond Scones

Orange Almond Scones

Servings 8 Large Scones

Ingredients
  

  • 1/2 cup almonds blanched and toasted
  • 1/2 cup Peetz S.M.A.R.T Blend
  • 1 tablespoon arrowroot
  • 1 teaspoon baking powder
  • 2 egg large
  • 1 tablespoon coconut oil melted
  • 1/4 cup orange juice    freshly squeezed
  • 2 tablespoons zest, chopped fine chopped fine

Instructions
 

  • Preheat the oven to 350 F.
  • Line the bottom of an 8-inch round cake pan with parchment paper
  • Place the almonds in the bowl of a food processor and pulse until a fine flour forms.
  • Pour ground almonds into a large bowl.
  • Add arrowroot and baking powder. Whisk to combine.
  • In a small bowl, whisk together the egg, coconut oil, orange juice and zest.
  • Add the liquid ingredients into the dry.
  • Mix until well combined.
  • Place scones dough in the cake pan lined with a round of parchment paper.
  • Flatten and shape into a round approximately the size of the pan.

Peetz S.M.A.R.T Blend Baking Tips for Orange Almond Scones

Can I buy almond flour in store?

Yes, but it will be more expensive and not nearly as fresh as making your own.

How do I blanch almonds?

You can buy blanched almonds, or almonds without the skin at the grocery or specialty store.

To blanch almonds, bring a pot of water to a boil. Then, add the almonds and let boil for 1 minute. Remove the pot from the stovetop and strain almonds.

Rinse the almonds in cold water. Then, place in a tea towel and rub almonds to completely remove the skin.

How do I roast almonds?

Almond can be roasted in the oven or toasted on the stovetop,

To roast almonds in the oven, preheat to 375 F. Line a baking sheet with parchment paper. Place almonds on top. Roast in the oven for 8 to 12 minutes, stirring every few minutes to prevent burning.

To toast almonds on the stovetop, heat a saucepan over medium high heat. Add almond and stir until the almonds release their nutty aroma. Then, remove from the heat and place in a bowl.

So, is it necessary to roast the almonds in the recipe?

Not at all! But, it does intensify the flavour of the almonds.

Is almond meal different?

Yes, almond meal is made from almonds with the skin on. The almonds are then ground resulting in a coarser textured product. You can use almond meal both store bought or homemade, if you want a bit more bite to your scones.

You may also like Homemade Belgium Waffles.

Orange Almond Scones

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake comes to Peetz, via Ottawa-based Pastry Chef Elina Olefirenko, and her freelance company Elina Patisserie. Elina creates delectable desserts for clients from small bakeries to restaurants and even hotels.

This cake, made with Peetz S.M.A.R.T Blend is light and fluffy. Based on olive oil cakes made in Italy, Spain and Greece, the olive oil makes it very moist.

We love the addition of lemon for a sublime citrus taste

Be sure to read the Pastry Chef tips below on how to successfully bake this cake

Olive Oil Cake

Lemon Olive Oil Cake

Ingredients
  

  • 3/4 cup mild olive oil, plus extra for the pan             
  • 5 eggs separated
  • 3/4 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 teaspoons lemon zest chopped fine
  • 1 cup S.M.A.R.T Blend

Instructions
 

  • Preheat oven to 350 F.
  • Line the bottom of a 9-inch cake pan with parchment paper.
  • Brush the sides of the pan with a bit of olive oil.
  • In a large bowl, whip egg yolks and ½ cup of sugar.
  • Continue to whip, until pale yellow and doubled in volume.
  • In a separate bowl, whisk together, olive oil, lemon juice and zest.
  • Add whipped yolks and gently mix with rubber spatula.
  • Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
  • Fold meringue into egg yolk mixture, using a rubber spatula.
  • Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula. 
  • Pour batter into the cake pan. 
  • Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean. 

How can I tell if the olive oil I have in my kitchen is mild enough to use in this cake?

Just give it a taste!

Think about olive oil as being just like a fine wine.  Pour a couple teaspoons into a wine glass. Swirl the glass in your hand.  Inhale the fragrance and then taste.

From there, you will be able to decide.

We tend to enjoy Olivo Real Olive Oil , an olive oil carried by Pepe’s Market, right here in Ottawa. Owner Isidro, imports this olive oil from southern Spain, where his family has been growing olive trees for decades. 

Olivo Real Late Harvest Picual Extra Virgin oil is cold-pressed, and bottled in the family mill. Delicate and delicious!

Now, you are ready to bake this cake. Let us know how you like it!

How can I make sure to whip my egg whites to maximum volume?

Good question! This cake does rely on the air in the egg whites to keep it fluffy.

Start with a large bowl, to ensure egg whites have room to expand.

When separating eggs, make sure there are no yolks left behind. The fat in the egg yolks will prevent whites from rising to full capacity. Ditto for beaters, bowls, and whisk attachments which need to be scrupulously clean. No bits and flecks of grease or food crumbs. That will only downplay the glorious rise of egg whites!

Also, the whites need to be at room temperature before whipping.

Once the whipping begins, eggs will become foamy and start to bubble. At this stage you can add a bit of cream of tarter. This helps to stabilize the eggs.

If you do not have cream of tartar in your cupboards, reach for salt. This will do the same trick.

After this point, add the sugar, in a long steady stream, while whipping on high speed. Once peaks form and the meringue is shiny, turn off the machine.

Voila! A light, fluffy meringue.

Lemon Olive Oil Cake

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies are a European Christmas tradition, that the whole world has embraced. This gluten free version is delectable.

So, grab your cookie cutters and let’s get started!

Once baked decorate with Royal Icing. Then, it is time to embellish! Use you imagination and add chocolate chips, licorice pieces and strings, raisins, gumdrops, cinnamon hearts, sprinkles, sparkles, silver dragees and more!

Gingerbread Cookies

Gingerbread Cookies

Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • electric stand mixer with paddle attachment
  • baking sheets
  • Rolling Pin
  • pastry brush
  • cookie cutters

Ingredients
  

  • 3 1/2 cups Peetz S.M.A.R.T Blend
  • 1 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 cup butter cold
  • 2 eggs
  • 1 cup gluten free molasses if required
  • tapioca flour for rolling out dough

Instructions
 

  • In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, spices,cream of tartar, baking soda and salt. Set aside.
  •  In the bowl of an electric mixer, fitted with a paddle attachment, beat together the butter and sugar for 5 minutes, on medium highspeed.
  • Add eggs one at a time. Beat until well-incorporated.
  • Scrape down the sides of the bowl.
  • Add molasses and beat into the mix.
  • On low speed, add the dry ingredients and mix just until combined.
  •  Pat dough into a large 10-inch square. Wrap and refrigerate for1-2 hours.
  • Once ready to roll, divide the dough in half and keep the other half chilled.
  •  Place a piece of parchment paper on the countertop.
  • Sprinkle generously with tapioca flour.
  • Roll out dough thinly to 1/8 of an inch, using more tapioca flour as needed.
  • Using a pastry brush, dust off excess tapioca flour from the front of the dough.
  • Lift the parchment paper with the dough and place on a baking sheet.
  • Place tray in freezer for 20 minutes.
  • Continue in the same method with the other piece of dough.
  • Preheat the oven to 350F.
  •  Line another baking tray with parchment paper and set aside.
  • Remove dough from freezer. Loosen from parchment paper.
  • Place dough on the counter and cut out shapes.
  • Place the cookies on the baking sheet and bake for 12 minutes.
  • Cool completely on the tray. Then, decorate.

Why are there so many steps to make Gingerbread Cookies?

Gingerbread Cookies are harder to make then the average cookie, but the results are worth it!  The delicious dough is incredibly soft making it difficult to roll out.

Resting the dough in the refrigerator before rolling helps keep the dough firmer. Rolling the dough out on a piece of parchment paper, and also using tapioca flour, helps to prevent it from sticking to the counter or rolling pin.

Freezing the dough before cutting also helps to stiffen the dough, allowing it to be cut, while maintaining crisp edges. Cookies can then be safely lifted on to the baking tray.

 Why does the dough have to be rolled out so thin?

Gingerbread Cookies bake up rather hard, so rolling the dough thinly ensures the cookie has a nice breakable bite, with a pleasant chew.

Looking to make an easy drop cookie? How about trying  our Chocolate Chip Cookie recipe. A classic favourite any time of year!

Thanks for baking the S.M.A.R.T way!

Gingerbread Cookies

Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe

Pumpkin Pie Spice Recipe is a fragrant Fall must-have to store in your pantry. What is in pumpkin pie spice? Our recipe is a blend of cinnamon, ginger, nutmeg, all spice, and ground cloves.

Use our Pumpkin Pie Spice Recipe in place of cinnamon, in any recipe you have. Think pies, cakes, muffins, cookies, puddings, pancakes and even sauces.

Try our Pumpkin Spice Cake Donuts

Pumpkin Pie Spice Recipe

Ingredients
  

  • 2 tablespoons cinnamon ground
  • 2 teaspoons ginger ground
  • 1 teaspoon nutmeg ground
  • 1/2 teaspoon all spice ground
  • 1/4 teaspoon cloves ground

Instructions
 

  • Add all spices to a small glass jar.
  • Twist on the lid.
  • Give everything a good shake.
  • Write Pumpkin Pie Spice on the label along with the date, to ensure freshness.
  • Store in your cupboard or spice rack.

Tips and Tricks

Let’s find out a little bit more about the spices that make up our Pumpkin Pie Spice Blend Recipe.

Cinnamon is from the bark of a tree called a laurel tree. More commonly, in grocery stores, Cassia is sold under the same name. The only way to tell the difference is by purchasing in bark form and not ground. Cinnamon is light brown in colour and has a floral scent. Cassia is thicker and reddish, with a spicier aroma.

Ginger is a flowering plant that provides a sweet and slightly peppery spice. It is used in baking, but also in a wide variety of savoury dishes from Asia, India, and the Caribbean.

Nutmeg comes in a hard shell that has to be cracked to extract the “nut”.  Then, it can be grated by hand using a tiny nutmeg grater. Grenada, in the Caribbean, is one of the biggest suppliers in the world. So important is nutmeg to the country’s economy, the spice appears on the national flag.

All spice comes from a bushy tree that produces round berries. Inside the berries are the seeds used as all spice. Jamaica grows some of the best all spice in the world.

Cloves are the small red-brown flower buds from a tropical evergreen tree. Hot and sweet, the spice is often used in Christmas desserts.

 How can I be sure to buy the best possible spices?

Think about buying fresh, whole spices from ethnic markets, specialty markets or on travels to the Caribbean. Then purchase a small grinder and grind your own. You’ll find the flavour superior and can therefore reduce the amount of spice needed in recipes.

Grocery store spices can be on the shelves for upward to a year, before being purchased. These same spices are in a warehouse long before that.

Grinding your own spices ensures the spice will be free of other additives such as salt, flour, or foreign matter. Yikes!

Whole spices will last for up to three years. Freshly ground spices will last for up to six months.  When in doubt, use your nose! Fresh spices will smell fragrant, while old spices will have no scent at all.

To store, keep spices in a cool, dry space. A glass container, with a tight-fitting lid works best.