green tea panna cotta + rhubarb chia compote

 

it's RHUBARB SEASON!!!! literally, the most wonderful time of the year. i'm sorry if you don't like rhubarb cough, justin, but prepare yourself for some delicious desserts coming your way. i still refuse to believe justin doesn't actually like rhubarb. i think it is just the part where it looks like pink celery, yet goes into sweets. anyways, enough about justin's dislike of rhubarb & more about this panna cotta!

earlier this year i shared my first panna cotta to the blog & couldn't believe it took me over four years to create such a recipe. aside from baking rhubarb into pies & crisps, each season i love creating unique ways to bake with rhubarb. cue this green tea panna cotta featuring a rhubarb chia compote base. the sweet & sour flavours of the rhubarb pair so well with the earthy flavour of the matcha. for this recipe, i used aiya america's cooking grade matcha powder. it produces the best flavour of matcha as it is high quality, so fresh & pure . aren't the two natural colours so pretty together? the addition of the chia seeds is optional in the compote, but i love the unexpected texture it adds.

now get your hands on some fresh rhubarb & let's get started! xo

ingredients

for the rhubarb chia compote

  • 1 1/2 cups fresh rhubarb, diced
  • 1/3 cup turbinado sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chia seeds (optional)

for the green tea panna cotta

  • 1 1/2 cups whole milk
  • 3 teaspoons powdered gelatin
  • 1 tablespoon aiya's cooking grade matcha powder
  • 1/3 cup turbinado sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt
  • rhubarb chia compote (see recipe below)
  • chia seeds, to garnish
  • fresh whipped cream, to garnish

directions

for the rhubarb chia compote

  • add the rhubarb, sugar, lemon juice & water to a saucepan over medium heat. cook until the rhubarb begins to soften, about 8 minutes.
  • remove from heat & gently mash rhubarb with a fork until smooth. stir in the vanilla & chia seeds. transfer to a bowl & set aside until ready to use.

for the green tea panna cotta

  • lightly grease six 6 oz ramekins & set aside.
  • in a medium size sauce pan add the whole milk. sprinkle an even layer of gelatin powder over the top. allow stand for 5 minutes, until the gelatin begins to soften.
  • place sauce pan over low heat and whisk in the gelatin, matcha powder & sugar. continue to whisk until the sugar dissolves, about 5 minutes. do NOT bring mixture to a boil.
  • remove sauce pan from heat & whisk in the cream, vanilla & salt. pour mixture through a fine mesh strainer & set aside until ready to use.
  • add a heaping tablespoon of the rhubarb compote to each prepared ramekin.
  • pour the matcha mixture over the rhubarb compote, filling each ramekin just over half way. place ramekins in fridge and let chill for at least 4 hours.
  • just before serving top with a sprinkle of chia needs & a dollop of whipped cream. .

peanut butter + banana dog treats

 

this baked good is a little different then my usual treats, it is a recipe for the dogs! when nordicware asked if i would be interested in making a recipe for buddy holly & pete featuring the puppy love treat pan, i was all over it. how can i not spoil those two cuties (even more then i already do). nordicware's treat pan is non-stick & made from aluminum.

these homemade peanut butter & banana dog treats feature no artifical sugars & are made with all natural ingredients. unlike those rock hard store bought dog treats, i made these extra fluffy & cake like. by making your own dog treats, you don't have to worry what preservatives & filler ingredients your dog is consuming. plus they are equally as fun to bake as human treats!

as they are all natural, i like to freeze a large batch of them & put them in the treat jar as they run out. pete & buddy are two of my favourite taste testers, so this recipe is finally something they don't have to sneak behind my back! however, they have now learned that we store dog treats in the freezer too! everytime justin & i go to take something out of the freezer for ourselves, we find pete & buddy running over behind us.

ingredients

  • 1/3 cup natural smooth peanut butter
  • 1 ripe banana, mashed
  • 1 large egg
  • 1/2 cup oat milk
  • 1/2 cup warm water
  • 1 cup whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 pinch fine salt

directions

  • preheat oven to 350 degrees. lightly grease puppy love treat pan & set aside.
  • in a large mixing bowl beat peanut butter, banana & egg. mix in the oat milk & water, continue to beat until well blended.
  • add the flour, oats, baking powder, cinnamon & salt. stir until batter comes together.
  • transfer batter to prepared pan, using one tablespoon of batter per treat. bake in batches.
  • bake each round for 8-10 minutes, or until golden brown. let cool slightly before removing.
  • store in an air tight container for up to a week or freeze in batches for up to a month.

chocolate + carrot cake cupcakes

 

happy easter weekend! it just isn't an easter celebration without a carrot based dessert, am i right? i think the easter bunny would agree too. this year, i am mixing things up a bit with a chocolate cupcake twist on the traditional easter carrot cake. both the cake & frosting feature hints of cocoa, so you get a chocolate bite in each layer. i don't know why chocolate carrot cake isn't more popular, it's so good! let's change that, okay? this recipe features bob's red mill's high quality unbleached white all purpose flour. however, bob's red mill produces so many different baking flours that you can easily substitue equal parts gluten free flour or a portion of whole wheat flour.

when it comes to hosting an easter brunch or potluck, cupcakes can be much easier to both prepare & serve, but this recipe can also be made into a layer cake, loaf cake or sheet cake if that is your preference. it is so versatile! i topped each cupcake with the cutest little fondant carrot. i made each fondant carrot by hand, pinching them into the shape of a cartoon style carrot & topping them with a green stem. i won't lie.. it was pretty time consuming to make each one, but totally worth it. have a lovely easter friends!

xo

ingredients

for the cupcakes

  • 1 cup vegetable oil
  • 2 cups bob's red mill's fine crystal cane sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup canned crushed pineapple, drained
  • 2 cups grated carrots, packed
  • 1/2 cup dutch process cocoa powder
  • 2 3/4 cups bob's red mill's all-purpose flour
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon baking soda

for the frosting

  • 1 cup unsalted butter softened
  • 2 tablespoons cocoa powder
  • 4 cups powdered sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 8 ounces full fat cream cheese

directions

for the cupcakes

  • preheat oven to 350 degrees. line two 12 tin cupcake pans & set aside until ready to use.
  • in a large mixing bowl whisk together the oil, sugar, eggs & vanilla until smooth.
  • stir in the pineapple, carrots & cocoa powder until the cocoa powder is well blended.
  • sift in the flour, salt, cinnamon, nutmeg & baking soda. stir until batter comes together & no clumps remain. be careful to not over mix!
  • divide mixture evenly amongst the prepared cupcake pans. bake for 18 to 22 minutes, or until the top bounces back to touch. remove from tins & let cool completely before frosting.

for the frosting

  • in the bowl of a standmixer fitted with the paddle attachment, add the butter & cocoa powder. beat for 60 seconds.
  • add the powdered sugar & vanilla extract. beat until light & fluffy, about 8 minutes. be sure to scrape down the side of the bowl one or two times.
  • add the cream cheese in chunks & beat until just incorporated, about 60 seconds.
  • transfer frosting to a piping bag fitted with a star tip. pipe frosting as desired & top with fondant carrots if desired.

this post was created in partnership with bob’s red mill!