Mindful Sneak Peek!
Posted on April 10th, 2013 by anna
Just in time for Spring, ANNA Magazine’s beautiful spring issue, Mindful! Order your very own issue now and have it shipped directly to your mailbox! Call today! 866-274-5439
Pavlova Napoleon
Posted on April 8th, 2013 by anna
This light and airy dessert, garnished simply with sweetened Greek yogurt and fruit, is perfect after a healthy dinner. Low in fat and high in protein, Greek yogurt is a great option wherever you would use whipped cream.
Pavlova Napoleon
4 egg whites, at room temperature
1 cup sugar
1 ½ tablespoons cornstarch
2 teaspoons white vinegar
1 cup Greek-style yogurt
1 tablespoon honey or agave syrup, for garnish
¼ pineapple, sliced
1 mango, sliced
1 pint raspberries
Preheat oven to 275°F. In large bowl, whip egg whites with electric hand mixer on medium speed until white and frothy. Turn mixer to high speed and add in sugar, a little bit at a time, whipping until mixture is thick and glossy, with medium stiff peaks, but not dry. Fold in cornstarch and vinegar. Spoon 12 small rounds onto parchment-lined baking sheet. Reduce heat to 225°F and bake for 45-55 minutes. Turn off oven, and cool in oven for 1 hour.
To serve, place a dollop of yogurt in the centre of each of 6 pavlova rounds, layer with fruit, top each with another pavlova round and more yogurt and fruit. Drizzle with honey or agave to garnish. Serves 6.
Peach sour cream coffee cake
Posted on April 2nd, 2013 by ANNA Magazine
After much perfecting we present—a peach coffee cake to end all coffee cakes! With streusel in abundance and a hint of salt to balance the sweetness. Moist and delicious. Covered on your kitchen counter, it stays fresh for days. And it’s Anna (Mari’s mother) approved… this one you have to try!
½ cup butter, at room temperature
½ cup sugar
2 eggs, at room temperature
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch coarse salt
¾ cup sour cream, at room temperature
1 cup peaches, fresh, peeled and sliced
Streusel
¼ cup brown sugar
½ cup sugar
¼ cup butter, melted
½ cup all-purpose flour
3 tablespoons large flake oats
1 teaspoon cinnamon
½ teaspoon coarse salt
For cake, using stand mixer or electric hand mixer, cream butter and sugar. Add in eggs, one at a time, scraping down bowl after each addition. In medium bowl mix together flour, baking powder, baking soda and salt. With mixer on low speed, alternate dry ingredients and sour cream, being careful not to overmix.
For streusel, in medium bowl, mix sugars into melted butter. Stir in flour, oats, cinnamon and salt, set aside.
Preheat oven to 350°F. Grease 10-inch cake pan. Spoon two-thirds of cake batter into prepared pan. Lay peach slices on top. Crumble half streusel mix in large chunks over peaches. Dollop remaining cake batter over top. Crumble remaining streusel in large chunks over the surface. Bake for approximately 1 hour or until tester comes out clean. Allow to cool completely before serving. Serves 8-10.
Low-fat whole wheat apple muffins with hemp heart topping
Posted on March 11th, 2013 by ANNA Magazine
These muffins introduce you to hemp hearts, a great made-in-Manitoba product. Loaded with protein and omega-3 and -6, they’re yummy paired with a guilt-free whole wheat muffin! Use your leftover hemp hearts as a crunchy topping on salads or in your morning smoothie. From Kindness issue 24.
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 Granny Smith apples, peeled,
cored and chopped
2 eggs
1 cup plain low-fat yogurt
½ cup unsweetened applesauce
Hemp heart topping
½ cup hemp hearts
¼ cup brown sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Line or lightly grease muffin tin.
For hemp heart topping: In small bowl, stir together all ingredients. Set aside.
In large bowl, combine flours, sugar, baking soda, salt and cinnamon. Add apples, tossing to coat. In small bowl combine eggs, yogurt and applesauce; stir together. Using spoon, stir wet ingredients into dry, being careful not to overmix. Spoon batter into muffin tin and top generously with hemp heart topping. Bake for 20-25 minutes. Allow to cool before serving. Makes 12 muffins.
Devil’s food cake
Posted on March 6th, 2013 by ANNA Magazine
If you have a copy of our premiere issue, you might remember a headline that read, “Bake a Cake Every Sunday.” I have taken a lot of ribbing over that line. Upon reading it, my daughter Isabella pointed out that I didn’t, in fact, bake a cake every Sunday. I never said that I did, I was simply trying to make a point.
Just the thought of baking a cake every Sunday brings warm feelings. And who wouldn’t love having a cake baked for them every Sunday, or any day of the week? Although it may not have been every Sunday, I have certainly baked thousands of cakes over the years… from the feedback we got from our subscribers, it seems they have, too!
If there ever was a cake that could inspire me to bake, this would be it!! Beth’s beet-infused Devil’s food cake, laden with buttermilk and sour cream, draped with ganache… with its moist, luscious centre, this is simply the best cake I’ve ever eaten!!
There’s nothing better than sharing home-baking with your family and friends. This gorgeous cake, might just get you baking every day. This Devil’s food cake is classic chocolate with a twist. The grated beets add moistness as well as the deep red-brown colour that is characteristic of Devil’s food cake. A simple and rich dark chocolate ganache also enrobes the cake. Perfect for a birthday or any occasion! From Kindness issue 24.
4 eggs
1 ⅔ cups sugar
1 ½ cups buttermilk
1 ½ cups sour cream
¾ cup cocoa powder
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups grated beets
1 ¼ cups butter, melted
Ganache
3 cups heavy whipping cream
4 cups (1 ½ lbs) good-quality dark chocolate, chopped
Preheat oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with rounds of parchment paper. In stand mixer fitted with paddle attachment, beat eggs with sugar for 5 minutes, until pale yellow in colour. On low speed, mix in buttermilk and sour cream. In large bowl, sift together cocoa, flour, baking soda, baking powder and salt. Stir wet ingredients into dry; fold in beets and melted butter. Divide batter between prepared pans. Bake for 30-40 minutes or until tester comes out clean. Allow cakes to cool completely before removing from pans.
For ganache, place chopped chocolate in large bowl. In small saucepan over medium heat bring whipping cream to boil. Pour over chocolate and allow to sit for two minutes. Whisk until smooth. Allow to cool to room temperature.
To assemble cake, level the layers with a serrated knife, if necessary. Place the bottom layer on a cake stand or plate. Spread 1 cup room-temperature ganache on the bottom layer. Place the second layer on top and spread 1 cup ganache on top. Top with the third layer and smooth the ganache over the top and sides. Refrigerate until set. Allow cake to come to room temperature before serving. Serves 12.
To make your cake more stable when decorating, put it in the refrigerator for half an hour after you fill and stack the layers.
