I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested). This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).
When I woke up today, snow was falling thickly in the gardens and the roofs and the windows and the streets! It made me very happy as we did not have a single flurry this Winter. And, I wasn’t alone; from my window I could see little children giddily going to school, trying to catch snowflakes and imagining the snowmen they would build at recess! I think this impromptu Winter Day is the perfect occasion to indulge in those beautifully Crunchy Fudgy Brownies (I took inspiration from The Simple Things’s Ultimate Fudgy Brownies but added a bit of a crunch to it with nuts, cereals and seeds!) Whether you stay cosily inside, or go for a vivifying walk in the white powder; these are a wonderful treat to indulge in! Happy Friday!
Ingredients:
5 whole walnuts
¼ cup hazelnuts
150 grams/5.30 ounces dark chocolate (at least 70% cocoa solids)
100 grams/3.5 ounces unsalted butter
150 grams/5.30 caster sugar
2 eggs
25 grams/0.90 ounces plain flour
30 grams/1 ounce unsweetened cocoa powder
1 tablespoon quinoa crispies
¼ teaspoon fleur de sel or sea salt flakes, plus more for sprinkling
½ tablespoon pumpkin seeds
Preheat oven to 180°C/355°F. Butter a square or rectanglular brownie tin, and line with baking paper; set aside.
Crack open the walnuts, and gently remove the halvesfrom the shells, so you have ten halves.
Toastwalnutsandhazelnutsin a small frying pan over a high flame until fragrant and lightly browned. Remove from the heat, and transfer to a small plate; set aside.
In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate withbutter until silky. Stir in caster sugar, and remove from the heat. Let cool slightly, about 5 minutes.
Break in the eggs, one at a time, whisking well after each addition. Then, whisk energetically for about 3 minutes, until mixtureis smooth and shiny (this is an excellent arm workout, too!)
Sift in flourandcocoa powder, and gently fold in with a spatula. When almost all the flourandcocoaare folded in, add toasted walnutsandhazelnuts,quinoa crispies andfleur de sel. Fold in until just blended and no white spec of flourremains.
Pourbatterinto prepared tin, and level the top with the spatula. Sprinkle liberally with pumpkin seeds and a pinch of fleur de sel.
Bake at 180°C/355°F, for 20 minutes, until the middle is just set and the edges are a bit cracked. Remove from the oven, and let cool for as long as you can wait (at least half an hour) before cuting into a dozen squares.
Every once in a while, I like preparing a porridge mixture I pop in the frdge before bed. There is something of a sheer relief going to bed knowing breakfast will be ready as soon as you rise. This gives you some extra time, to linger in bed maybe or to go for a morning stroll or a rugby practise in the park, or whatever else you fancy… Besides, these Pumpkin and Chia Seed Overnight Oats are chocka with energy-boosting seeds, and also delicious. A very good morning, indeed! Happy Tuesday!
In your favourite breakfast bowl, combine whole rolled oats,caster sugar,pumpkin seedsand chia seeds. Grate in about ½ teaspoon nutmeg. Give a good stir.
Then, gently stir in milkandVanilla Extract, until well-combined. Cover with cling film, and chill in the refrigerator overnight.
The next morning, enjoy Pumpkin and Chia Seed Overnight Oats with a cup of teaorcoffee!
Very good and easy breakfast to start the week like a Canadian Soccer Player ;) ⚽
It’s almost that time of year again! Not a super Star Trek-y holiday but still a great opportunity to bring out some Star Trek-themed spooky delights. I’m posting this a couple weeks before Halloween to give you a chance to carve your own Trek-themed pumpkin! If you do, I would love to see a photo!
This is the first time I’ve carved a pumpkin so I am by no means an expert and wanted to keep the design simple. Having said that I was pleasantly surprised at the ease of carving and how many seeds there were to turn into a delicious snack!
Replicate your own
There are many pumpkin carving websites out there and I am by no means an expert. However I can pass on 2 tips: first, draw your design on with a water-soluble marker (I used a whiteboard marker) - this means you can rub it off if you make a mistake and wipe it down when you’ve finished. Second tip: I used the torch/flashlight on my mobile phone to light the pumpkin - just angle it away from the designs so the light isn’t too strong.
To toast the seeds: Seeds from one Halloween pumpkin (I had about a cup and a half) 2 tablespoons salt 4 cups water 1 tablespoon olive oil Spices to taste: I used smoked paprika and lemon pepper
Preheat the oven to 200°C / 395°F.
First, separate the seeds from the pulp. I found the easiest way was to fill a large bowl with water and place the seeds/pulp in the bowl. Most of the pulp sank to the bottom while the seeds floated. I still had to separate some seeds from the pulp by hand, however.
When you have separated the seeds, place them in a saucepan along with the water and salt. Bring to the boil and simmer for 10 minutes. After the 10 minutes, drain and pat dry.
Place the olive oil on a baking tray and put the seeds on top. Scatter with the spices (I used smoked paprika and lemon pepper) and shake the tray a few times to distribute. Place in the oven for 10 minutes.
After the 10 minutes, give the tray another shake or use a wooden spoon to turn the seeds over. Replace in the oven for another 5-10 minutes or until the seeds are toasted and brown.
Remove from the oven and allow to cool. The perfect snack while carving your pumpkin!
