RASPBERRY CHIA SEED JAM

Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca

Full winter mode is in effect. I'm making soup after soup, the tea kettle is always warm, and I've resolved to my usual winter introversion of staying in most evenings. I swing back and forth between embracing hibernation and seriously contemplating why I live in such a cold place during these months.

Pros of Winter

  • daydreaming about summer
  • romancing a hot babe with 69 candles and a dusty grey-brown space heater because every old building in Toronto is never warm enough.
  • pasta every other night seems reasonable
  • wearing big blankety scarves. No joke, the other day someone told me my scarf made me look like I was from The Revenant. Ummm thank you. They were bad asses and also very cold like me.
  • catching up on all your tv shows and internet memes
  • onesies are appropriate at any hour (are they though?", said a work friend when I demanded I should be allowed to wear one to my job.)
  • The snow is pretty and makes it look like Narnia. (But let's not forget how messed up Narnia was. Firstly, the evil queen cast a spell so that it's permanent winter. So yeah, it was beautiful and magical or whatever, but even the evil queen couldn't think of a worse punishment than infinite winter. Also, Mr. Tumnus is a uber creep. He lures a little girl into his underground lair or home", drugs her drink, and then hypnotizes her with his pan flute and fire demons. Ummmmm whaaaaaat?!?!  Just watch this scene and try and tell me different.)

Cons of Winter

  • toes turn to icicles for 5 months straight
  • buying tubs of moisturizer to prevent a reptile-like appearance
  • everyone has a slight to severe amount of depression
  • the air hurts your face
  • the air hurts your lungs
  • produce is often unripe. My current avocados are more fossilized dinosaur eggs rather than fruit or vegetable. 
  • morphing into a jelly-like blob from too many hours of Netflix and bowls of pasta
  • slipping on ice because 1) it hurts and 2) it's very embarrassing and people always ask if you're okay and you say yeah, I'm fine" when you're not really sure if you are fine and all you want to do is have a frustrated-painful cry for like one minute. 

To improve my winter depression I must have light and fresh things around to whisper sweet summer nothings into my ear. Raspberry jam is my favourite preserve and reminds me of my grandmother's garden where fresh herbs, rhubarb and raspberries would flourish. I bought some lush plants the other day to help remind me that we will eventually emerge from the heaviness of winter – revitalized and fresh, into a lighter and more care-free season.

Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
In the bleak midwinter, frosty wind made moan,
Earth stood hard as iron, water like a stone;
Snow had fallen, snow on snow, snow on snow,
In the bleak midwinter, long ago
— In The Bleak Midwinter by Christina Rossetti
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca

This raspberry jam uses all natural ingredients and is lightly sweetened with a bit of honey to create a tart and fresh preserve. The recipe is simple, with only a few ingredients, and uses chia seeds to thicken it to the perfect jammy texture that invites eating straight from the spoon.

May your winter and jam be fruitful and your skin still in tact by Spring.

xx

Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! || www.creamandhoney.ca
Raspberry Chia Seed Jam || Easy and delicious raspberry vanilla jam recipe with no refined sugar! Less than ten ingredients, dairy free, pectin free, plant based + vegan with substitution of agave for honey. || www.creamandhoney.ca

RASPBERRY CHIA SEED JAM

the magic

inspiration:            raspberry picking in my grandma's garden                 

the feels:                tart + slightly sweet

eat with:                 a thick piece of toast w/ butter or coconut oil,                                   oatmeal, yogurt + granola, in a smoothie, muffins,                               croissants, scones with clotted or whipped                                         cream, in a cocktail, on vanilla ice cream

might like it you're into:       picnics, cartwheels, the smell of grass,                                               quiet sunny mornings, cheese boards,                                                 English gardens, The Lion The Witch                                                 and The Wardrobe

 

the science

makes one cup jam || prep + cook time: 20 minutes + extra to cool

ingredients:

  • 2 cups raspberries
  • 2 tbsp honey
  • zest of half a lemon
  • juice of half a lemon
  • 1 tbsp chia seeds (I used white)
  • 1/2 tsp natural vanilla extract
  • pinch of sea salt
  • optional: 1/4 tsp powdered ginger

method: 

  1. In a medium pot add everything except for the chia seeds (raspberries, honey, lemon juice, lemon zest, vanilla and salt). Place on stovetop over medium heat and stir to combine. Once mixture begins to warm up and berries begin to get mushy (within a few minutes), mash with the back of a wooden spoon until it is all evenly broken down.
  2.  Leave for 5 minutes on medium then reduce to low-medium for another 10 minutes, stirring once in a while. 
  3. Remove from heat, add chia seeds and stir to evenly combine. Leave to cool. Pour into jar and refrigerate. 

Keeps for 3 to 4 weeks in the fridge. 

BROWN BUTTER + MINI EGG ICE CREAM SANDWICHES

Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca

Ice cream sandwiches.

I’d do pretty much anything for a good one. Ice cream plus cookies makes more sense to me than almost anything out there. They're incredibly nostalgic and perfect for summer (or any season in my opinion).

They remind me of standing on a sidewalk with freshly drawn hopscotch squares while the sun caresses my skin. The ice cream begins to run down my hands and I must eat quickly before it turns to vanilla soup. Strategically licking and biting in various places to prevent total collapse–it’s like a game, I try not to lose one single drip. Sometimes I win, sometimes mother nature does. It’s the perfect treat after working up a sweat playing double dutch and sucking down a bag of Capri Sun. Sugar highs for all!!!

Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca
Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca
Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca
Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca

Anyone who lives in downtown Toronto knows that ice cream sandwiches are a big deal here. A number of years ago a place called Bakerbots opened down the street from my home. It was a tiny bakery, very quaint and had the most delicious desserts including their homemade ice cream and ice cream sandwiches which immediately became my favourite treat. They were open only a few days a week to the public and often from just 6 to 10 in the evening since they mostly did catering. My roommate and I were frequent patrons and it’s likely we tried every kind of cookie with every flavour of ice cream. Bakerbots became very popular over the next few years. People were mad over their ice cream sandwiches so they opened up a place solely focused on them called Bang Bang Ice Cream. There is an insane line every day during summer and can spread down the street for blocks. I'm not a waiting-in-line type of person so I go on Mondays, when there's no line… because they're closed... which I always seem to forget. So then I go back Tuesday. 

You pretty much have to go the minute it opens if you don't want to wait. One time I decided to be the first person in line so I wouldn’t have to wait at all. I arrived a few minutes early and there was no one there. I was ecstatic, dreaming up which flavour combinations I would have (because you can choose multiple ice creams for one sandwich!). Heaven. I decided I'd quickly run up the street to use the bathroom so I could thoroughly enjoy my treat with no distraction. I returned just as they were opening and was abruptly surprised to find an 8 person line up that developed in the three minutes I was gone. WHY GOD WHY?!?!! 

I survived though. The wait made it all the more worth it. Or at least that's what I tell myself when I have to wait in line. I also tell myself that patience is a virtue. Because I'm not naturally a patient person, but I think patient people are good people. I dislike waiting in lines, but I realize they're just a part of life, so I try and make them more bearable by telling myself these things.

(I was just thinking about the word bearable after I wrote it and realized how cute it would be if it referred to actual bears in some way. Say if you were, “liked by bears", then you’d be “bear-able”. I wish I was bear-able. I'd love to hang out with a bear. But only if we were buds, like he thought of me as his younger bear sister. He would take me salmon fishing in the river and to the best back scratching trees and would tell the other bears, “don't worry, she's cool”, so they wouldn't kill me.)

Brown Butter + Mini Egg Ice Cream Sandwiches || A delicious frozen dessert for Easter, Spring or Summer!  || creamandhoney.ca

I’m pretty sure mini eggs are more addictive than crack. Or at least close. They should do a study. The pretty spring colours, milk chocolate and that candy coating! Why is it so much better than all the other candy coatings!? Crack. That's why. During Easter I bought a TWO POUND bag of mini eggs. Was it a bit much? Yes. Yes it was. So I made these brown butter mini egg cookies, smeared a big spoonful of vanilla ice cream between two and dipped the sides in crushed mini eggs. Life is good. I still have too many mini eggs. Please come take them from me. I can't stop.  


MINI EGG ICE CREAM SANDWICHES

t h e   m a g i c

i n s p i r a t i o n :         mini eggs, mini eggs, mini eggs!                                                                                                                                          ice cream, ice cream, ice cream!

f e e l s :                            crunchy + chewy with a hint of nostalgia

e a t   w i t h :                  a smile, a glass of milk (any kind will do), coffee (if it's cold outside), iced coffee                                              (if it's hot).

m i g h t   l i k e   i f   y o u ' r e   i n t o :       park hangs, sitting on city stoops, jump rope games, skip-it,                                                                                    red rover, sticky hands, public pools, Klondike bars,                                                                                                  Drumstick ice cream cones, sprinkles, summer crushes,                                                                                            cream soda, sugar comas.

 

t h e   s c i e n c e

makes 24 cookies    

Brown Butter Mini Egg Cookies   

i n g r e d i e n t s :

  • 225 g unsalted butter (2 sticks or 1 cup)
  • 1 standard ice cube  (approx. 2 Tbsp) 
  • 280 g unbleached all-purpose flour (approx. 2 cups)
  • 3/4 tsp baking soda
  • 2 tsp kosher salt 
  • 140 g granulated sugar (approx. 3/4 cup)
  • 2 large eggs (100 g)
  • 2 tsp natural vanilla extract
  • 140 g brown sugar (1/2 cup tightly packed + 2 Tbsp)
  • 225 g mini eggs (approx. 1 cup), roughly chopped (use as many or as little as you like depending on how chocolatey you like them)

m e t h o d :

  1. Over medium-high heat, melt butter in a medium saucepan. Constantly swirl pan while cooking until you start to see little golden brown flecks in the butter and it smells nutty (approx. 5 minutes). Remove from heat and keep swirling for another 15 seconds until the butter is a rich brown. 
  2. Transfer butter to a medium bowl and whisk in the ice cube. (This adds moisture back into the butter that was removed during the browning process). Place bowl into refrigerator and allow to fully cool (approx. 20 minutes). You will know it is fully cooled when it starts turning opaque and firm around the edges of the bowl.
  3. While the butter cools, whisk flour, baking soda and salt together in a large bowl. 
  4. In the bowl of a stand mixer, add granulated sugar, eggs, and vanilla extract. Fit mixer with whisk attachment and whisk on medium-high for about 5 minutes or until mixture is pale brownish-yellow colour and falls off the whisk in thick ribbons when lifted above bowl. (You can also use a hand mixer or a regular whisk and some arm strength if you like). 
  5. Fit paddle attachment to stand mixer. Add cooled brown butter and brown sugar to egg mixture. Beat on medium speed to combine (approx. 15 seconds). 
  6. Add flour mixture and beat on low until just combined with a little dry flour remaining (approx. 15 seconds). 
  7. Add mini eggs and fold in with spatula until evenly distributed. 
  8. Cover and place bowl in the refrigerator for at least 30 minutes. (I can never seem to wait long so a minimum of 30 minutes is good but really, the longer the better to increase the flavour. You can wait a few hours, overnight or even up to 3 days before baking. If waiting days then put into a sealed container. The flavour gets better and better.) 
  9. Preheat oven to 325°F. Adjust oven racks–one upper middle and one lower middle position. Line baking sheet with parchment paper. Using an ice cream scoop or spoon, place balls onto baking sheet (approx. 3 Tbsp for each ball). 
  10. Bake for 13–16 minutes, (rotating pans back to front and top to bottom halfway through) or until golden brown around edges but still soft.
  11. Let cool on a wire rack

*Cookies will keep for up to 5 days in a sealed container, ziplock or cookie jar.                                                              

Cookie recipe adapted from Serious Eats

Ice Cream Sandwiches

i n g r e d i e n t s :

  • brown butter mini egg cookies
  • vanilla ice cream
  • handful of mini eggs, chopped to desired roughness/fineness

m e t h o d :

  1. Lay one cookie top side down on plate.
  2. Scoop a heaping ball of ice cream onto cookie bottom.
  3. Place another cookie on top of ice cream scoop and push down a little.
  4. Smooth out edges of ice cream.
  5. Put crushed mini eggs in a shallow bowl and roll the side of the ice cream sandwich in the them.  

*I made a bunch at once and froze them so I could have them ready whenever I felt like one. I put them in a sealed tupperware container with parchment paper between each before freezing.