Hot Polka Dot
2Mar/10

Balance and Precision.

You might have already guessed this, and some of you know first hand, that I'm a bit of a perfectionist. It's gotten so bad that I even annoy myself. Most jobs around the house I insist I do myself mostly because I don't trust anyone else to do it the way I like it.

I have these multicoloured dishes and I have to line them up in the cupboards not only from biggest to smallest but also in accordance to the order of a rainbow. You know: red then orange then yellow then green then turquoise then blue...etc. It actually physically hurts me when I see someone putting them away in the wrong order.

I've arranged and rearranged the kitchen pantry cupboard several times because I start freaking out when something isn't where I expect it. All the spices in one place, all the muffin cups in another, all the pasta here, all the cans there. You get the picture. One time, while putting away the groceries, I ran out of space on one shelf where the garlic just HAD to go and I began hyperventilating. That's normal right?

Ok before I debase myself completely let me just reassure you that I don't have to flick the light switches on and off twenty-two times before I enter a room or sleep with my shoes on. Yes I am a little obsessive compulsive, but only about the things that really matter. Aren't most artists? Something about the creative genius maybe.

Baking is all about balance and precision. Maybe that's why I like it so much. It's about sureness and confidence. It's about knowing that when you mix flour, eggs, baking powder and milk then stick it in an oven it will rise if only a little.

So without delay, here's your recipe of the day. Apple Yogurt Dip with Cinnamon Bagel Chips in honour of balance and precision.








Apple Yogurt Dip

Source: My own imagination.

2 apples, diced (I used McIntosh)
1 750g container plain whole milk yogurt
1/4 cup butter, melted
2 tbsp brown sugar
1 tsp cinnamon


Cinnamon Bagel Chips

4 unsliced whole wheat bagels
2 tbsp brown sugar
1 tsp cinnamon
1/4 cup butter melted









Printer-Friendly Version

Preheat the oven to 350 degrees and place a rack in the middle.

Thinly slice the bagels vertically and place them on an ungreased baking sheet. Brush the butter over each slice then liberally sprinkle them with brown sugar and cinnamon. Bake each batch for 8 - 10 minutes then transfer them to a cooling rack.









































While your batches of bagel chips are baking combine the diced apples, melted butter, brown sugar and cinnamon in a small sauce pan. Cook that over medium-low heat for about 5 – 10 minutes or until the apples become softer but not mush. Remove it from the heat and let it cool before transferring it into a mixing bowl to fold it into the yogurt.

The bagel chips can be stored in an airtight container for about a week and the yogurt the same in the fridge. Such a simple snack for anytime of day. Enjoy!








Related Posts Plugin for WordPress, Blogger...
Share
Comments (3) Trackbacks (0)
  1. I have spent the last hour combing through your site and I must say…I have a chef crush on you! You have the most inspired ideas. Please keep typing!


Leave a comment


No trackbacks yet.