Hockey Nights

While B.C. desponds over the end of its hockey season, the fans within my own household seem to have gotten over the whole thing quite admirably.

I think it might help that in a couple of days they'll be packing for a fun-filled, 25-degree, international vacation.

As far as I am concerned, one good thing that came out of the few, fruitlessly hopeful hockey nights was an excuse to bake treats. I had hoped these confections might be celebratory, but as it was I think they helped to drown a little sorrow, mind you, just a little.

Raspberry Pear Almond Crisp

Not much of a recipe for this one. I can't take all the credit, either...my dear friend helped me. We just stirred together...um. Frozen raspberries, sliced pears, cinnamon, nutmeg, a little tapioca flour and sugar. Topped in oats, melted melted butter, more cinnamon and nutmeg, and some slivered almonds. Baked until it smelled good. And of course, dolloped in whipped cream. I think sometime I'll devote a huge post just to singing the praises of whipped cream. It set off the fruity tartness and spice just right, and the end result tasted like summer. We can pretend.

This was between periods. Before seconds, and sorrow.

I can't forget about my personal Culinary Triumph of the Month, though I didn't get pictures.
Perfectly chewy, golden and gluten-free chocolate chip cookies. For which I will post a recipe soon.

Another hockey night product:

Classic Coconut Macaroons 

 

  These are super easy, and boys seemed to like them. They didn't get wolfed back like the Chewy Chocolate Chip, mind you. They aren't really the wolf-back sort, requiring some time and commitment on the part of the jaw. Happily, (if you are a coconut fan), this also means some time and commitment on the part of the taste buds. The recipe was my own, loosely based on the one from joyofbaking.com I will post that soon as well.

 

Thus ends the hockey season from the perspective of Mary, a bit of a Canucks fan, but admittedly, a more of a cooking fan.

Easter

The Triduum and Easter Sunday came and went in a flash.

Exhausting and wonderful on so many levels. Spiritually...Socially. 

Then there was the food. Such food.

I held an inaugural baking class for my younger siblings and their friends on the morning of Holy Saturday.  The timing was a bit of a mistake but otherwise, it was great. We made Sunshine Muffins, and decorated them like Easter baskets...and fed them to our families on Sunday.

We made three batches - myself and my 12-year-old brother, the two nine-year-olds, and the two little girls. Tragically, on the little girls' batch the the paper began to smoke and burn before the muffins were set. The reason remains a mystery; it might have been that they used different paper liners, or that theirs were on the lowest of rack. Neither makes a lot of sense since muffin liners, in my humble opinion, ought to withstand 350 degrees for 15 minutes without turning to ash; also, our oven is convection.

But they were still quite edible (if you're not afraid of a little undercooked egg, and I'm not. Is that a bad example to set for children? Oops. Well I've licked beaters all my life and I am still living.) More to the point, they were tasty judging by the empty burnt wrappers I cleaned up later. We used the ugly ones as taste-testers, and shared around  the unburnt muffins for the little girls to decorate. I was quite impressed with the general acceptance of this classic baking calamity and of its consequences. A batch of true up and coming bakers in the works.

Another small sampling of the Easter enterprises in my kitchen this year, which we came home to late Saturday night and enjoyed for several subsequent breakfasts as well...

Raspberry Chocolate Almond Crostata, with an imperceptibly gluten-free pastry.

Raspberries are fruit I do love best with rich, dark chocolate. Add almond into the mix, and I am even more convinced. Cradled in perfect pastry and dolloped in whipped cream? Words fail me.

I got the idea and made the filling using a simple Pillsbury recipe, then did my own GF crust, which was inspired by Julie's recipe from "Mennonite Girls can Cook".