Orange Vanilla Panna Cotta topped with Chocolate Ganache

Orange Vanilla Panna Cotta topped with Chocolate Ganache

Orange Vanilla Panna Cotta topped
with Chocolate Ganache

Servings

variable

 

Ready In:

30 min + cooling time

Good For:

dessert

 

About this Recipe

By: Morgana Jane

This delightful dessert is perfect for the holidays – or any day, to be honest! OMG – it’s Monday! Let’s make some!!!! With its creamy texture and glorious flavors this one is an absolute crowd pleaser every day of the week!

Ingredients

  • 3 c whipping cream, divided

  • 1 envelope (3 tsp) gelatin

  • 3/4 cup sugar

  • 2 tsp vanilla

  • 1 tsp orange extract

  • pinch of salt

    Chocolate Ganache

  • ½ c dark chocolate

  • ½ c whipping cream

  • ½ tsp orange extract

  • ½ c Fresh cranberries or raspberries to garnish

Died & Gone to Chocolate Heaven…

For the love of chocolate, do not leave me alone in a room filled with this Orange Vanilla Chocolate topped Panna Cotta. I can’t control myself and it’s dangerous!

This smooth, creamy, chocolatey dessert is sure to satisfy every sweet tooth!

Step by Step Instructions

Step 1

Pour half the whip cream into a heavy bottom pot over low heat. Sprinkle the gelatin overtop and let it bloom (start to dissolve) undisturbed, for about 5 minutes (there will be little wrinkles on top).

Bring the heat up slightly (You don’t want it to boil! You want it nice and hot, but well below a boil) and gently whisk the gelatin into the cream until it is completely dissolved. You will know that the gelatin is dissolved if you can stick a metal spoon into the cream and the spoon is smoothly coated (no little bumps or lumps). This shouldn’t take more than a couple of minutes.

Step 2

Next, stir in the sugar until completely dissolved  – less than 5 minutes. Again, mind the heat. No boiling!

Once the sugar is dissolved turn the heat off and add the rest of the cream along with the orange extract and pinch of salt. Gently whisk to combine.

Pour the cream into small, glass (preferably heat proof!) containers (ramekins, tiny canning jars, small dessert bowls), set the containers on a baking sheet and pop them into the fridge to set (minimum 2 hours!).

Step 3

Once the panna cotta has set up for 2 hours, prepare the ganache (Don’t make it ahead of time. If not kept at the right temperature it will set up (too cool) or possibly separate (too hot!). Chocolate does not like fluctuating temperatures.

Step 4

Place the whipping cream into a bain marie over low heat (or a heat proof bowl set (safely) over a medium sized pot with water in the bottom that reaches to the bottom of the bowl) and let it warm. When the cream is warm to the touch, add the chocolate. Keep the heat low and slowly and gently mix the melting chocolate into the warm cream.

Step 5

When the cream and chocolate are combined, add the orange extract, and whisk well to combine. When everything is combined let it cool a few minutes, then pour the ganache over the tops of the panna cottas. Top each serving with a fresh cranberry or raspberry and return the tray to the fridge until 15 minutes before you are ready to serve. Let the panna cotta temper for 15 minutes at room temperature before serving.

Makes 10 – 12 (measured at one quarter to one third cup) servings

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Servings

30ish

Ready In:

40 minutes

Good For:

treat

 

About this Recipe

By: Morgana Jane

How long does it take to unload and reload the dishwasher? Hardly a though I bump around in my mind too often… except when I pop the cookies into the oven, set the timer, forget to press start, and begin unloading the dishwasher.  Halfway through reloading it I realize that the timer has not gone off for the cookies, and it feels like it should have… 

Luckily, I didn’t burn them and they don’t seem undercooked. Such forgiving cookies!

Reminder: Always press start before wandering off to multi-task…

Ingredients

  • 1 c flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

    ¾ c butter, melted

  • ¾ c brown sugar, packed

  • 1 egg, slightly beaten

  • 1 teaspoons vanilla

  • 1 ½ c oats

  • ¾ c raisins

These are very accomodating cookies, so you don’t have to stop at raisin… They are awesome with walnuts, chocolate chips, coconut, pecans… There is no end to the variation. Add what you like!

A Classic

The classic Oatmeal Raisin Cookie, a little crispy, a little chewy, and perfect for dunking in coffee, tea, or milk. 

These cookies are an all time favorite in our house. Not fancy, hardly festive, but always in demand and they disappear quickly!

 

Step by Step Instructions

Step 1

Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl until evenly mixed.

Place the brown sugar, melted butter, vanilla, and egg into another bowl and whisk together until smooth and uniform in consistency.

Step 2

Slowly add the butter mixture to the dry ingredients and mix until about ½ combined, then add the oats and raisins and mix until everything is evenly combined.

Once evenly combined let the dough rest for 15 minutes – why let the dough rest? Because my sister said, “let it rest,” and she is the cookie boss.

Step 3

Set the oven to 350° and line two baking sheets with parchment paper. Roll the dough into 1” (ish) balls and place them on the cookie sheets in 3 X 4 rows. Give the dough balls a little squish with your fingers to flatten them a bit, then pop the pans into the oven, side by side, for 9 – 10 minutes.

Step 4

The cookies are done when the edges and bottoms are golden, and the tops are a bit soft to touch. Remove them from the oven when done and let them rest 5 minutes on the pans before transferring to a wire rack to cool. Why let them rest? Sister’s instructions… Just another cookie mystery… Perhaps these are lazy cookies?

Ginger Spice Cookies

Ginger Spice Cookies

Ginger Spice Cookies

Servings

3 dozen +|-

Ready In:

40 minutes

Good For:

treat

 

About this Recipe

By: Morgana Jane

These are my favorite cookies – they’re just like the ones my grandmother used to make when I was a kid. Sadly, we never could find her recipe. 

One rainy West Coast day many years ago when my daughter’s school was having a bake sale I bought a couple of cookies that looked suspiciously like the ones my gran made, and to my absolute delight, they were the same!

It took me about an hour to track down the woman who had baked them and I was practically in tears by the time I found her and begged for the recipe, praying that she wasn’t one of those individuals who never allows the replication of their precious creations, and behold you see before you the recipe itself, for she was a kind soul and happy to share. Viva la Gran!!

 

Ingredients

  • 2 c flour
  • 1 c sugar 
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 c butter, melted
  • 1/2 c molasses
  • 1 egg, slightly beaten
  • 1 tsp vanilla
  • sugar to dip the cookies into before baking

If Cookies Could Kill…

Sweet, gingery, crispy, chewy cookie perfection!

If you love ginger cookies, you will die for these.

Step by Step Instructions

Step 1 

Place the butter into a small pot over medium low heat to melt. While the butter is melting whisk the flour, sugar, spices, salt, and baking soda together in a large bowl. Set aside

Step 2

Measure 1/2 c of molasses into a 2 cup pyrex measuring cup. Add the vanilla and melted butter and whisk to combine, then add the beaten egg and whisk until the mixture is smooth and uniform.

Step 3

Gradually add the molasses mixture to the dry ingredients and mix well. You might want to use your hands to finish the dough, which is smooth and soft and should barely hold its shape when done.

Step 4

Set the oven to 350° and line two baking sheets with parchment. Roll the dough into balls (about 1″) then dip the balls in sugar and set them on the baking sheets, well-spaced (4 rows of 3 per pan seems to do the trick nicely).

Step 5

Pop the pans into the oven side by side for 9 – 10 minutes. The cookies will flatten and crack on top as they cook and will be slightly soft on top when done. Remove the cookies to a cooling rack and try not to eat them right off the pan – you will burn your mouth. Let them cool at least 5 minutes.

Fabulous Cheese Scones

Fabulous Cheese Scones

Servings

16 or so

Ready In:

About 30 minutes

Good For:

Snack

So-Fab Cheese Scones

Ingredients
  • 3 c flour
  • 1/3 c natural sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • ¾ c cold butter, cubed
  • 1 c plain kefir (milk will do it you don’t have kefir)
  • 1 egg
  • 1 c grated cheddar (or cheese of your choice)
  • 1/4 c green onions, chopped (optional)
  • 1 egg, beaten (optional) to eggwash the scone tops before baking
  • Sprinkle of garlic granules and rock salt on top of the scones before baking

Step by Step Instructions

Step 1

Pre-heat oven to 400° and line two baking sheets with parchment.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the butter cubes and cut the butter into the dry ingredients to pea size with a pastry cutter or two knives. When that’s done, add the cheese (onions too, if you opt for them) and mix well.

Step 2

In a smaller bowl whisk the kefir (or milk) and egg together.

Gently add the kefir into the center of the dry ingredients and mix until just combined. I get it started with a large spoon and finish the job by rolling and gently folding the dough with my hands until it all comes together.

 – 
Step 3

Pull the dough in half and remove to a floured surface. Gently pat each piece into a ball and use the heal of your hand (or a rolling pin) to press the dough into circle with a thickness of about ¾”.

Cut the rounds into 6 – 8 wedges with and place them, well spaced, on the baking sheets. If you opt to apply an egg wash and sprinkle of garlic granules & rock salt, do it now, then pop the pans into the oven side by side and bake for about 15 – 16 minutes, until golden brown.

Step 4

When the scones are browned to perfection remove them to a rack to cool – but be sure to enjoy one slathered with butter while they are still warm!

Our First Recipe Book!

Our First Recipe Book!

Hope everyone is having a great summer!

Here at the Flaming Janes corporate head office (my kitchen!) things have been busy, busy, busy developing new summertime recipes.

We’ve had great feedback on our new creations, and in response we decided to put together a little summertime recipe book which contains 6 of our favorite mouthwatering dinner recipes.

Would you like a copy? It’s complimentary and we invite you to grab a copy now!

Request your copy right here! (it’s free!) and enjoy some of our delightful tastes of summer!

Ciao! xo

 

 

 

DIY Greek Seasoning

DIY Greek Seasoning

Servings

about 1/4 cup

Ready In:

5 min

Good For:

Spice Blend

 

About this Recipe

By: Morgana Jane

 

There are a couple of things that drive me crazy. One is premade salad dressing, and the other is overpriced, stale, spice blends. I’m not going to get into premade salad dressing on this page (because I loose my mind just thinking about it). Here we will give you a quick and simple option for Greek Seasoning.

It literally takes minutes to whip up, it’s nice and fresh, and you can adjust the flavors to your liking.

nolink

Ingredients

  • 2 tsp garlic granules
  • 2 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp dill
  • 1 tsp parsley
  • 1 tsp marjoram
  • 1/2 tsp oregano

Step by Step Instructions

  Step 1

Ok – you’re going to put this together in one step. It literally takes longer to ready the ingredient list than it does to make it. Are you ready? Here we go!

Toss all ingredients into a small bowl, mix well, and pour into an air tight jar for storage.

Done!

Peanut Butter Chocolate Chip Cookies (gluten free!)

Peanut Butter Chocolate Chip Cookies (gluten free!)

Servings

3 1/2 Dozen

Ready In:

About 1 hr

Good For:

Sweet Treat

 

About this Recipe

By: Morgana Jane

A few simple ingredients make these delicious cookies quick and easy to prepare, and quick and easy to eat too! AND – they’re Gluten Free!

Ingredients
  • 2 c natural peanut butter
  • 2 eggs
  • 1 ½ c Panela or natural sugar
  • 2 tsp baking soda
  • 2 tsp Vanilla
  • ½ tsp salt
  • 1 c chocolate chips

These awesome cookies are best when made with natural smooth peanut butter. Crunchy works, but, hmmm – just not the same.

Also, if you don’t have any natural sugar or panela in the cupboard, use plain old white sugar – but cut it back to 1 cup only.

Step by Step Instructions

Step 1

Heat oven to 350°

Step 2 

Place the peanut butter and sugar into a large bowl and use an electric mixer to beat until well combined and fluffy – about 3 minutes.

Step 3 

Add the eggs and mix well, then add baking soda, salt, and vanilla. Mix well. When everything is well combined use a spoon to mix in the chocolate chips. The dough is quite stiff (depending on how much oil the peanut butter contains) and you may need to use your hands to mix in the chocolate chips so that they are evenly distributed through the dough.

Step 4 

Roll the dough into 1” balls, place them on a parchment lined baking sheet and flatten them a bit with a fork, then pop them into the oven for about 14 to 15 minutes and transfer to a rack to cool.

Yeild: 3 ½ dozen cookies

Morgana’s Mango Salsa

Morgana’s Mango Salsa

Servings

Variable

Ready In:

15 min

Good For:

Lunch | Side

 

About this Recipe

 By: Morgana Jane

Oh how I love mango! This salsa is so fresh and delicious and it’s an absolute delight as a snack, side dish, or you can top it with a little protein and make a meal of it. It’s amazingly versatile!

Ingredients

  • 1 fresh, ripe mango, cubed
  • ½ – 1 tsp chili flakes
  • 2 cloves garlic, finely chopped
  • Handful of fresh cilantro, roughly chopped
  • 3 green onion tops, chopped
  • 1/3 English cucumber, cut into thin quarter slices
  • 1 avocado, cubed
  • 1 small red onion, cut into thin slices
  • 1 cup cherry tomatoes, cut into quarters
  • ½ green pepper, cubed
  • Juice of a small lime
  • 1/3 c olive oil
  • Salt and Pepper to taste

In my neck of the woods it’s often challenging to find nice ripe mangoes and even if they look and feel ripe, sometimes they are quite sour which does not really lend itself this recipe (unless you are going for sour/savory!).

If you find that your mango is not up to snuff, add a drizzle of maple syrup or honey to the mix to boost it’s sweet and savory appeal.

Instructions

Step 1 – Everybody in!

Toss all ingredients into a bowl.

Step 2 – Mix it Up

Mix well until all ingredients are well coated in olive oil and lime juice.

Refridgerate for 1 hour and serve as desired!

Topped with a little garlic roasted chicken makes a great meal!

North American Food Culture

North American Food Culture

BRITTANY MUNCASTER | Holistic Nutritionist

The other day I stood aimlessly in the frozen isle of my local supermarket, lost in a daze of microwaveable dinners and endless bags of frozen peas. An all-too-familiar occasion of wondering what I should eat for dinner left me feeling a deep distaste for whoever decided to create humans without how-to-feed instructions.

 

Most Westerners are a blend of foreign constitutions, birthed to a line of ancestors who lost their heritage somewhere along the Atlantic. Distant memories of our Hungarian grandmother jarring sauerkraut, or our Italian grandfather seasoning focaccia are all but faint memories. Although we have some psychological or cerebral connection to our native lands, we don’t have access to the culture or way of life in the same way. The reality is, North America’s eating habit is not rooted in culture and tradition like other areas of the world.

 

The Western Diet is a bold archetype of capitalism. We are taught to view food as a scientific entity, deciphered as good or bad based on its carb-fat-sugar ratios. We find ourselves stuck on either end of the spectrum:

  1. Becoming avid dieters, profoundly aware of calories and how much shame they equate to.
  2. Becoming indifferently sedated, gluttonous for the endless supply of fast foods at our disposal.

 

Western Food Culture is a blended constitution of Chinese Buffets, Fast-Food Franchises, Thai Take-Out, Asian-Fusion, Napoleon Pizzerias, and McDonalds Big-Macs. In the West, we run on trends rather than tradition. Our logic about what to eat and how to eat is constantly shifting depending on the latest fad. Our culture’s guidelines tell us:

  • Eat more processed and packaged foods (Low fat! Low carb! Low sodium! “It’s Healthy, We Swear!”)
  • Focus on convenience foods (take out, fast food, frozen dinners)
  • Eat more sweets, muffins, chocolates and refined carbohydrates as snacks throughout the day.
  • Eat wherever, whenever! Car, office, whilst walking… who needs a table!

 

Eating has become an overbearing task of consciously trying to sift through food-propaganda and health-media… in desperate search for the answer to one question: what to cook for dinner.

 

The good news is that even without cultural guidelines, we can look to create our own traditions. With deeper reflection we can try to understand what foods we like and what foods make us feel good. If you don’t know where to start, here are a few general guidelines I cherry picked from other traditions that can help simplify eating in the Modern West.

 

  1. Eat Slowly and in Proper Ratios

Here are three tips to eat slower:

  • Eat with chopsticks
  • Chew thoroughly before swallowing
  • Eat with a fork and knife at the dining table – without distractions (TV, phone, etc.)

Eating slowly helps prevent bloating from swallowing excess air and gives your body more time to tell your brain it’s satiated preventing over-eating

This is what Proper Rations should look like on your plate:

  • 1/4 protein (the size of your palm)
  • 1/4 complex carbohydrates (the size of your palm)
  • 2/4 vegetables (half the plate)
  • Don’t forget to incorporate healthy fats into this ratio (the size of your entire thumb per meal)

 

  1. Eat Well-Rounded Real Food Meals

Fats, proteins, complex carbohydrates and greens.

  • Incorporating proteins such as local meats or unrefined plant-based proteins
  • Healthy fats such as nuts, seeds, olive oil, butter, avocados, etc.
  • Complex carbohydrates from plant-based sources, or unrefined grains.

Want to Improve Overall Health?

  • Eat well-rounded meals. Well-rounded meals help satiate the body and balance blood sugar levels which helps keep your mood and energy levels consistent. When you eat well-rounded, balanced meals, you’ll feel better!

 

  1. Be conscious of your eating window.

When to eat is just about as important as what to eat.

  • Give your body time to rest from processing food
  • Don’t eat until you’re hungry
  • Try to avoid late night eating

People in France don’t snack.

  • Daytime snacking often kills meal-time appetites and can mess with energy levels if snacks are highly refined
  • There is an entire market in North America that sells ‘snack food’ – be aware of the snacks… most are highly processed, refined and HIGH in refined sugar
  • If you need a mid-day snack: go for nuts/seeds, fruits, or vegetables
  • Try to focus on 3 well-rounded meals (or whatever feels best)

 

Navigating Western Food Culture can be challenging, but it’s not impossible. Define your own eating culture with a healthy balance of fresh, unprocessed real food, and focus on eating foods that you enjoy. The nutrient-content of food matters, but so does sensuality. Try finding whole foods that you enjoy the taste of and work to incorporate more of them into your diet.

Bon Appetite!

Brittany
BRITTANY MUNCASTER | Holistic Nutritionist

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