Cocoa Mock-Tini
2017-02-01 22:32:13
Yields 4
Got a weakness for chocolate? You’re going to love this! With just a few ingredients, a little bit of heat and a fancy glass the Cocoa Mock-Tini is a little drink of heaven
Prep Time
5 min
Cook Time
3 min
Ingredients
- 1/2 cup sugar
- 2 level tablespoons natural cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 cup water
- 2 cups almond milk
- Lemon wedge
Instructions
- Combine sugar and cocoa powder together in a small bowl.
- Set aside two tablespoons of the mixture on a plate.
- In a small saucepan bring the remaining sugar mixture, cinnamon and water to a simmer over medium-high heat, whisking occasionally until sugar is completely dissolved.
- Remove from heat and cool to room temperature.
- Slice into the lemon wedge; run the cut lemon around the edges of four martini glasses and dredge the wet rims through the sugar and cocoa mixture on the plate to coat.
- Pour one cup of almond milk into a cocktail shaker, add the cooled syrup and one cup of ice cubes. Shake vigorously until chilled and strain into two glasses. Repeat for remaining two glasses and garnish as desired.
https://www.poppyinnovations.ca/
Peach Sriracha Jam
2016-08-28 19:54:08
Yields 3
A delicious sweet, tart and spicy accompaniment to burgers, cheese platter or grilled fish.
Ingredients
- 2 pounds peaches
- 1 cup granulated sugar
- ¼ cup sriracha
- Juice of ½ lemon
Instructions
- Prepare a boiling water bath and heat jars in boiling water.
- Bring a large pot of water to a boil. While it heats, fill a large bowl with cold water and ice. Blanch the peaches in the boiling water for 1 – 2 minutes then immediately transfer to ice water.
- Slip off the skins of the peaches, cut peaches in half and remove pit. Place the peaches in a skillet and using a potato masher, smash them into a pulp.
- Add the lemon juice and sugar, place over medium high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick (about 10-12 minutes). It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. After about 8 minutes, add the sriracha and keep stirring.
- Remove jam from the stove and fill hot jars, leaving ½ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes (adjusted for Calgary altitude).
Adapted from Marisa McClellan in Preserving by the Pint
Adapted from Marisa McClellan in Preserving by the Pint
https://www.poppyinnovations.ca/
Strawberry Cocoa Jam
2016-05-06 07:31:44
Yields 8
A delectable twist to regular strawberry jam. This rich, dark spread is delicious served with baked goods or a dollop on your fruit salad.
Ingredients
- 4 pounds strawberries, hulled, chopped
- 3 tablespoons bottled lemon juice
- 1 vanilla bean, split & scraped
- 1 tablespoon calcium water from Pomona Pectin package
- 2 1/2 cups coconut sugar, divided
- 1 tablespoon Pomona’s pectin
- ½ cup unsweetened cocoa powder
Instructions
- Prepare a boiling water bath canner and wash jars with hot, soapy water.
- In a large pot, combine the strawberries, 1 ½ cups sugar, vanilla bean, lemon juice and calcium juice. Stir well, until the sugar has started to dissolve.
- Set the pot on the stove over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil until the strawberries breakdown and the fruit has reduced by half. Depending on the water content in the berries, this will take 15 – 25 minutes.
- While the fruit cooks, whisk the remaining 1 cup of sugar with the pectin and cocoa powder. Once the fruit mixture has reduced, stir in the cocoa mixture.
- Return the jam to a boil and cook 3-4 minutes. When the jam seems nicely thick, it is done remove the pot from the stove. Funnel the jam into the prepared jars, leaving ½ inch headspace..
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes adjusted for Calgary’s altitude.
- When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
- Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly.
Adapted from Naturally Sweet Food in Jars
Adapted from Naturally Sweet Food in Jars
https://www.poppyinnovations.ca/
DIY Chocolate Pudding with Winter Fruit
2016-01-17 09:38:49
Serves 8
Pudding is usually made with egg yolks, cream and milk. This version is a kid-friendly way to build confidence in making your own pudding.
Ingredients
- 1 cup sugar
- ½ cup baking cocoa
- ¼ cup cornstarch
- ½ tsp salt
- 4 cups (not less than a 2% milk)
- 2 tbsp butter
- ½ cup dark chocolate baking chips
- winter fruits: oranges, apples, pears, kiwi
Instructions
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Slowly pour in milk to saucepan, while whisking vigorously. Bring to a boil over medium heat (not too hot or your milk will burn). Boil for ~5-10 minutes, or until pudding starts to thicken.
- Remove from heat, stir in butter, vanilla and dark chocolate baking chips.
- Pour pudding into individual serving dishes, and chill until serving.
- Enjoy with cut up selection of winter fruit peeled and sliced into wedges.
Notes
- The fruit wedges are perfect for dipping into the pudding. The combination of smooth, rich chocolate and juicy bit of fruit is purely delicious.
https://www.poppyinnovations.ca/
Plum Pie Filling
2015-08-29 09:38:11
Yields 5
The sweet and tart flavours of plums make a wonderful pie although plums are often not the first fruit that comes to mind for pie. Pie filling is one of the easiest things to make for canning as it doesn’t need to gel. This pie filling does not have a thickener, cornstarch or another thickener will need to be added before you bake. Use any mix of plums to vary the level of sweetness and colour.
Ingredients
- 7 pounds, pitted and chopped
- Zest & juice of 1 lemon
- 2 cups sugar
- ½ tsp ground cardamom
- ¼ tsp sea salt
Instructions
- In a large bowl, combine plums, lemon zest and juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent plums from browning. Allow to macerate at room temperature for at least 1 hour or refrigerate overnight.
- Prepare canner, jars and lids.
- Strain juice from plums in a large, heavy-bottomed preserving pot. Return fruit to bowl. Bring juice to a full boil over high heat: boil for 2-3 minutes to allow foam to rise, then skim foam and add plums. Return to stove over medium high heat; reduce heat, then simmer for 10 minutes to soften the fruit. Maintain a simmer while you fill your jars.
- Fill hot jars with hot pie filling, leaving a 1-inch headspace. Remove bubbles from jar, wipe rims, affix lids and process in a boiling water bath for 40 minutes.
- At the end of the processing time, allow jars to rest in the canner, with the heat and lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.
Notes
- Try other seasoning in place of cardomom like nutmeg, cinnamon or ginger.
Adapted from Local Kitchen Blog
Adapted from Local Kitchen Blog
https://www.poppyinnovations.ca/
Buckwheat Chocolate Chip Cookies
2015-08-21 13:51:17
Yields 12
Buckwheat flour adds a delightful nutty flavour to these ol' time favorites.
Ingredients
- 2/3 cups buckwheat flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 tsp vanilla
- 1 egg
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, salt and baking soda together. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Stir in the vanilla extract and egg, mixing until well combined. Slowly mix in the flour mixture, stirring until just incorporated. Fold in the chocolate chips.
- Chill the dough in the fridge for about 10-20 minutes until the dough is firm. Once chilled, use a spoon to drop dough slightly smaller than golf ball size on the cookie sheet. Leave about 2 inches between cookies.
- Bake for 12 minutes until golden around the edges. Allow to cool on the baking sheet before removing to a wire rack to cool.
https://www.poppyinnovations.ca/
Chocolate Avocado Truffles
2015-01-29 12:00:08
Yields 12
This recipe is packed with antioxidants and heart healthy fats! It's a guilt free dessert to indulge in!
Ingredients
- 1 small avocado mashed
- 6 oz dark chocolate chips or dark chocolate chunks
- 1/2 tsp vanilla extract or almond extract
- Cocoa powder for garnish or melted dark chocolate to garnish (optional)
Instructions
- Melt chocolate over medium heat in a double boiler. Melt until completely smooth.
- While chocolate is melting mash avocado with a fork until smooth with no lumps, stir in vanilla or almond extract.
- Stir mashed avocado into the melted chocolate mixture until smooth and thick in texture.
- Place in fridge for approximately 20 minutes to firm up chocolate mixture which will allow you to roll it.
- Scoop into 12 balls and place on a lined baking sheet, roll quickly into balls. Be careful not to handle truffles too long our the heat from your hands will melt the chocolate.
- Dusting with cocoa powder – place in a bowl and roll one at a time until truffle is coated.
- Chocolate coating – melt chocolate chips or bakers squares let chocolate mixture cool so truffles do not melt. Once cool but not solid carefully using a spoon coat truffle with chocolate coating. Serve at room temperature.
Notes
- Leftovers can be stored in the fridge for a couple weeks.
https://www.poppyinnovations.ca/
Quinoa Bites
2014-10-01 20:27:54
Instructions geared for ages 8 & up
Are you tired of scouring through the grocery store aisles for those nut free granola bars? Try our quinoa bites recipe as a substitute for the store bought granola bars.
Ingredients
- 1/2 cup butter - softened
- 1/2 cup brown sugar
- 2 tsp vanilla
- juice and zest of one orange
- 3/4 cup unsweetened applesauce
- 2 tbs honey
- 1/2 cup quinoa flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 cups unsweetened flaked coconut
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds or sunflower seeds
- 1/2 cup pumpkin seeds
- 2 1/2 cups rolled oats
Instructions
- Have child(ren) collect and measure out the ingredients and check them off on the list to make sure all the ingredients have been collected.
- (Adult or older child) Pre-heat oven to 325 degrees.
- (Adult or older child) Cream butter and sugar with electric mixer for approximately 3 -4 minutes until butter is well blended.
- Have child(ren) add orange zest, juice and the vanilla.
- (Adult or older child) Use mixer for another minute or two until the juice is blended.
- Have child(ren) use a wooden spoon or spatula, mix in the remaining ingredients. The mixture will be very thick and sticky.
- Have child(ren) use a tablespoon scoop out the mixture and roll into 1 inch balls, placing on a baking sheet then press the ball down to flatten it a bit.
- Have child(ren) monitor the timer.
- Bake at 325 for 12 - 15 minutes until golden brown.
Tips
- Did you forget to pull out your butter? Cut it up into smaller pieces and place it in your bowl while you pull out all the ingredients! Substitute the dried cranberries for any dried fruit! Substitute almonds for any type of nuts or seed!
Change the flavour
- Tropical: Dried pineapple, and mango instead of dried cranberries
- Triple berry: Dried strawberry, cranberry, and currants
- Chocolate and peanuts, or instead of honey use peanut butter
Adapted from Quinoa - The everyday superfood 365
Adapted from Quinoa - The everyday superfood 365
https://www.poppyinnovations.ca/