Millionaire Bars

If your family is anything like ours, your family calendar is bursting at the seams - between all the kids' activities like  play-dates, soccer, swimming, homework, homework and more homework, violin practice, track and field,  not to mention the occasional workout for yourself, work, appointments etc etc - there is not always time for family dinners! And family dinners that are relaxed, homemade and without pressure to get somewhere else are even more rare.

To combat all this craziness, we try to have a bit more of an old school family dinner on Saturday or Sunday. Each week dessert duty goes to a different family member. The rules are it has to be homemade - no store bought cake/cookies etc. This idea has been a true hit with the kids! My 7 and 9 year olds love planning what they are going to create, shopping for the ingredients and the actual baking of their masterpiece dessert. It's also a good opportunity to spend some one-on-one time with the kids since adult supervision is still needed at their age.

Last week, my daughter made these absolutely fabulous millionaire bars or homemade Twix bars. This dessert looks more complicated than it really is so it's perfect for little hands. And let's face it - chocolate, caramel and shortbread? It's a trifecta of goodness!

Adapted from a King Arthur Flour recipe. The bars can be cut in any size desired so you can easily get anywhere from 12 huge bars to 50 small bars.

Ingredients

1 cup butter, unsalted, at room temperature

1 cup icing sugar

1 tsp vanilla

2 cups all purpose flour

pinch of salt

2 cups caramels

4 tbsp whipping cream

3 1/2 cups milk chocolate chips

Instructions

Preheat oven to 300 degrees F.

Prepare pan by cutting a 9 x 15 inch piece of parchment.

Place it so the extra over hangs.

Spray with baking spray and set aside.

Crust

1. Using a stand mixer, beat butter, salt and icing sugar at medium speed until well combined. 
2. Add vanilla and combine. 
3. Add flour on low speed until it starts to come together.
4. Increase speed to medium and continue to mix until dough comes together and is smooth.
5. Gently spread dough into the pan and pat with fingers to get it into the corners.
6. Prick the batter base multiple times with a fork.
7. Bake for 30 - 40 minutes until edges are golden.
8. Place on cooling rack.
9. Set side to cool completely.

Caramel Layer

1. On low heat, melt the caramels and cream.
2. Pour over cooled base.
3. Place in fridge for 15 minutes to set slightly.

Chocolate Layer

1. Over very low heat, stir constantly and melt the chocolate chips in a medium sauce pan.
2. Pour over caramel layer.
3. Return to fridge to cool and set for 4 hours or overnight.

To serve

1. Run a knife around the edges of the pan.
2. Carefully pull the dessert out by lifting it out by the parchment over hang.
3. Cut into desired sizes. 

No Bake Avocado Lime Cheesecake

My workplace is filled with amazing people, many of whom have a keen interest in food and great cooking talent. Last year, we created a company dessert "bake-off" competition (I'm happy to say I won). It was such a success that we decided to do it again this year. Each week we have a different theme - avocado, chocolate, marshmallow, quinoa, banana etc. Up to five people create their best recipe using the featured ingredient and it's judged by three colleagues. After all of the weekly competitions are completed, the weekly winners then make their best dessert for a no restrictions final bake-off. They can bake anything their hearts desire and it's judged by every person in the office. The baker with the most votes takes the title of master baker! 

I'm in the avocado category this year and I'm competing against some incredibly talented bakers. I was going to go with chocolate and avocado but instead I'm going for something lighter tasting and citrusy. The only problem with avocado is that it is hard to create something that showcases the flavour of avocado because ...well...it doesn't have a strong, distinct flavour. It does however have a great creamy texture that goes well with cream cheese. The lime definitely is the star flavour here and if I didn't tell you there was avocado in it you might not figure it out. But when I tell you it's in there, you  say "oh yeah" because you can taste it if you know to look for it. The toasted coconut goes so well with the lime and adds another layer of texture to the dessert. 

This will make a great summer dessert since it requires NO baking! And it kinda reminds me of a lime margarita (one of my favorite summer drinks)... bring on summer!!

Update: Wow, what an amazing group of competitors and desserts! I'm glad I wasn't a judge because picking a winner would have been difficult. I didn't win this round :( but the winner was a truly deserving avocado pie! The other entries included an avocado Pop-Tart and an avocado crème brûlée - both of which were fabulous!

Ingredients

You need a 9x9 baking dish.

Crust

1-1/4 c graham crackers

1/4 c coconut

1/2 c unsalted butter, melted

Instructions

1. Combine all three ingredients in a mixing bowl. 
2. Press into pan (as compactly as possible).

Cheesecake

2 large avocados, peeled and pitted (about 1.5 - 2 cups )

1/2 c granulated sugar (can add up to 2 tbsp more if not sweet enough for your taste)

1 c whipping cream

1-1/2 tbsp gelatin powder

1/2 c water, divided

1 c vanilla or plain yogurt

1 lb cream cheese

3 tbsp fresh lime juice

zest of 1 lime

toasted coconut for garnish

Instructions

1. In a stand mixer, cream cheese and sugar until smooth.
2. Mix gelatin with 1/4 c of water. Add 1/4 c boiling water and stir until gelatin is dissolved. Set aside.
3. In food processor, puree avocados and lime juice until smooth.
4. Add avocado mixture to the cream cheese and beat until smooth.
5. Turn mixer on medium low and slowly add the gelatin.
6. Add the yogurt and lime zest and mix to combine.
7. In another mixing bowl, whip the whipping cream with hand beaters until soft peaks form.
8. Using a spatula, fold in the whipping cream into the cream cheese mixture and combine well.
9. Pour on top of crust.
10. Smooth the top with a spatula.
11. Cover with plastic wrap and refrigerate for 12 hours until set.
12. When ready to serve, cut into 16 squares.
13. Plate and top with a teaspoon or so of toasted coconut.

Chocolate Chip Ice Cream Brownie Sandwiches

"I scream , you scream, we all scream for ice cream!" How many times have you heard or said that line? Did you know it was actually a hit song from the late 1920s? I didn't but here is recording:

And let me tell you, I would scream for these ice cream sandwiches! Oh man, these are good! The chewy, fudgy brownie layer and the creamy, chocolaty ice cream are perfect together. Kids and adults will rave about this dessert treat. 

Chocolate Chip Ice Cream

Ingredients

2 cups whipping cream

2 cups half and half

1 vanilla bean

5 egg yolks

1 cup granulated sugar
1 cup mini chocolate chips

Instructions

1. Freeze ice cream maker bowl according to manufacturer's directions (usually 24 hours before you make the ice cream).
2. Split vanilla bean and scrape out vanilla seeds. Place in medium sauce pan with whipping cream and half and half. Heat sauce pan over medium heat. Watch carefully and stir often until it begins to simmer. Remove from the heat.
3. In a large mixing bowl, whisk the egg yolks and add sugar until combined.
4. Temper the egg mixture. This means, slowly whisk in about a 1/3 cup of the simmered cream to the eggs. Repeat two more times. 
5. Add the rest of the cream to the egg mixture.
6. Pour the mixture back into the sauce pan and place on low heat. Using a thermometer heat the custard until it reaches 170 degrees F.
7. Remove from heat and let sit for about 30 minutes. 
8. Refrigerate for at least 4 hours.
9. Place custard in ice cream maker and follow manufacturer's instructions.
10. After 25 minutes of churning add the mini chocolate chips. (If your ice cream maker seems too full to add chips, wait another 5 minutes until ice cream is done and then add them by hand when you remove ice cream from maker).
11. Continue to churn for another 5-10 minutes.
12. Scrape out ice cream into freezable dish. 
13. It will be soft - if you prefer it more frozen just place in freezer for a few hours.

Brownie Layers

This recipe is adapted from Michael Smith brownie recipe. 

Ingredients:

• 1 cups semi-sweet or dark chocolate chips
• 3/4 cup butter
• 3/4 cup all purpose flour
• 1/3 cup cocoa
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1-1/2 cups brown sugar
• 2 tsp vanilla extract (preferably pure)

What to do:

• Preheat oven to 350 degrees.
• Grease and flour a 11 x 17 inch pan. Note: I use extra cocoa instead of flour so there is no white flour color on the brownies when baked.
• Melt butter and chocolate over low heat. Stir until smooth and remove from heat to cool.
• Sift flour, cocoa, baking powder, and salt together in a large bowl.
• Once melted chocolate mixture has a cooled a bit, add sugar, eggs and vanilla. Stir well.
• Add the chocolate mixture to the flour bowl and mix until incorporated.
• Spread batter evenly into the pan.
• Bake for 8-10 minutes until an inserted tooth pick comes out clean.
• Cool completely.

Sandwich Assembly

I made my sandwiches about two inches wide by 4 inches long but you can cut them into any size you desire.

1. Cut the brownie layers into desired sizes.
2. Place ice cream layer next. (If ice cream is too hard just let it sit for a few minutes to soften.)
3. Place brownie layer to finish.
4. Press down lightly to make sure they stick.
5. Place them back on a cookie sheet and freeze until hard. 
6. Wrap if desired.

Note: You could also just cut the sheet of brownie in half, spread the ice cream, top with the other half of brownie and freeze. Once frozen you would cut the sandwiches into desired size.

Oatmeal Chocolate Chip Cookies with Raisins

I love oatmeal cookies, do you? These are buttery, chocolatey and semi-healthy thanks to the whole wheat flour and oats. Your kids will love to find them in their lunch bags and you'll love them as a coffee break snack :)

Makes approx. 4 dozen cookies.

Ingredients

3/4 cup whole wheat flour
1 cup regular all purpose flour
3/4 cup unsalted butter, room temperature
2 cups mini chocolate chips
2 tsp vanilla
1 tsp baking soda
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup raisins
3 cups rolled oats
2 eggs, room temperature
2 tsp cinnamon
1/2 tsp cardamom (optional)
1/2 tsp salt

Instructions

1. Preheat oven to 375 degrees F.
2. In another large bowl whisk together flours, baking soda, oats, cinnamon, cardamom and salt. Set aside.
3. In bowl of stand mixer, cream butter and sugars for 5 minutes.
4. Add eggs, one at a time to butter mixture. Beat for 30 seconds per egg and scrape down sides of bowl after each addition.
5. Mix in vanilla. Beat for another 30 seconds.
6. Add flour mixture and combine until just mixed.
7. Remove bowl from mixer and stir in chips and raisins.
8. Drop by rounded teaspoon onto cookie sheet lined with parchment or silpat.
9. Bake for 8-10 minutes.
10. Cool for 5 minutes and remove to wire rack to cool completely.

Panda Banana Cupcakes with Cream Cheese Icing

Isn't he cute!

My friend Anabel over at The Graceful Glutton and I may have an unhealthy obsession with pandas. Specifically the new born pandas at the Atlanta Zoo. We've been watching the panda cam since the day they were born.

So for Anabel's birthday it seemed a no brainer that these mini panda cupcakes were a perfect way to celebrate (never mind that she doesn't really like cake - I forgive her for that).

The idea for these are from Bakerella who makes the cutest creations ever.

For these panda cupcakes, I made a banana cupcake and cream cheese icing. Decorating the cupcakes is a snap. Don't skimp on the icing - a thicker blob of icing will make it easier to stick in the chocolate chips.

Cupcakes

Makes approx 18 mini cupcakes
Based on recipe by Rose Levy Beranbaum

Ingredients

2  large ripe bananas (1 cup)

1/2 cup sour cream

2 large eggs

1 tsp vanilla extract

1 teaspoons almond extract

2 cups sifted cake flour

¾ cup superfine sugar

1 tsp baking soda

¾ tsp baking powder

1/2 teaspoon salt

10  tablespoons unsalted butter 

Instructions

1. Preheat oven to 350 degrees F.
2. In a food processor, combine bananas and sour cream until smooth.
3. Add eggs and vanilla. Mix just to blend.
4. Combine the remaining dry ingredients in a stand mixer bowl and blend on lowest speed for 30 seconds to blend. Add the butter and half the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat until well combined – about 2 minutes. Scrape down the sides. Gradually add the remaining banana and mix lightly – don’t over beat.
5. Fill 18 mini cupcake tins about 3/4 full.
6. Bake approximately 12-15 minutes until a toothpick comes out clean when inserted into the middle of a cupcake.
7. Let the cupcakes cool in the pan on a rack for 10 minutes before removing from tins. Let cool.

Cream cheese Icing

Ingredients

8 ounces cream cheese, room temperature

1/4 cup butter, room temperature

2 cups icing sugar, sifted

1 tsp vanilla

Instructions

In large bowl, beat cream cheese until smooth.

Add butter and beat until smooth. 

Mix in vanilla. 

Add icing sugar and mix at low speed until combined. Increase speed and beat until well combined.

To decorate you will need:

White/clear sanding sugar.

Chocolate jimmies.

Chocolate chips

Candy eyes

Bringing it all together:

Gently spread icing on a cupcake.

Place sugar in a bowl and dip iced cupcake to cover icing.

Gently stick in chocolate chips for ears, eyes and nose.

Using icing for glue, add candy eyes on top of chocolate eyes.

Gently add jimmies for mouth.

Revel in cuteness.

Repeat with other cupcakes.

Easy Caramel Pumpkin Pie

This dessert is as easy as pie! No, seriously, this pie is simple so even novice bakers will produce a delicious dessert. The addition of dulche de leche evaporated milk gives the pie a sweet side but also a bit of a flavour twist that my husband loved more than a traditional pumpkin pie. The kids loved it too so leftovers didn't last long!

PS - I call it caramel pumpkin pie cause dulche de leche is just too long!

Serving: Serves 6-8

Ingredients

1 can (14oz/398 mL) or 1.5 cups pure pumpkin purée (not pie filling)
1 can (300 mL)  dulce de leche flavoured sweetened condensed milk (I use Eagle Brand®)
2 eggs
2 tsp ground cinnamon

½ tsp ginger

½  tsp nutmeg

Pinch of salt
whipped cream (optional)
9-inch (23 cm) unbaked pie shell (if you want to make your own try the pie crust recipe here.)

Instructions

1. Preheat oven to 425 ºF (220 ºC)
2. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, and spices.
3. Pour into unbaked pastry shell.
4. Bake in preheated oven for 15 minutes.
5. Reduce oven temperature to 350 ºF (180 ºC) and bake an additional 35 to 40 minutes or until knife inserted two inches from edge comes out clean. If edges start to burn too early cover crust edges with foil.
6. Cool.
7. Store in refrigerator.
8. If desired add whipped cream before serving.

Three Milk Cake - Daring Bakers

The Daring Baker Challenge this month was to bake a pastel de tres leches or three milk cake. It was the first time I had ever made (or tasted) this type of cake. It was delicious!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

This recipe is slightly adapted from Fine Cooking. 

For the cake:

• Unsalted butter, softened, for the pan or cooking spray

• 4-1/2 oz. (1 cup) all-purpose flour

• 1-1/2 tsp. baking powder

• 1/4 tsp. kosher salt

• 5 large eggs, at room temperature

• 1 cup granulated sugar

• 1/3 cup  milk

• 1 tsp. pure vanilla extract

For the soaking liquid:

• 1 14-oz. can sweetened condensed milk

• 1 cup evaporated milk

• 1/2 cup whipping cream (heavy cream)

• 1/2 cup strong brewed coffee

• Pinch kosher salt

For the topping:

• 2 cups heavy or whipping cream

• 2 tbsp sugar

• 1 tsp vanilla

Bake the cake:

1.      Preheat oven to 350°F.

2.      Butter the bottom and sides of a 9x13-inch Pyrex or glass baking pan. Line the bottom of the pan with parchment and lightly butter or spray the parchment.

3.      Whisk the flour, baking powder, and salt into a medium bowl. Set aside.

4.      Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl.

5.      Using electric beaters, beat the egg yolks with 3/4 cup of the sugar until the mixture is pale yellow in colour (2 minutes).

6.      Add the milk and vanilla and continue to beat until combined.

7.      Clean and dry your beaters (this is important – you don’t want any of the yolks on it or they whites won’t fluff) and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks. (3 minutes)

8.      Add the other 1/4 cup sugar slowly, continuing to beat on high, until you reach firm but not dry peaks. ( 2 minutes-ish more).

9.      Whisk a third of the dry ingredients into the yolk mixture and thoroughly mix.

10.   Lightly fold in a third of the egg whites with a rubber spatula.

11.   Alternately, fold in the remaining flour and egg whites, in two more batches each, until fully mixed.

12.   Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is golden, about 20 to 25 minutes.

13.   Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely. It will shrink a bit – that’s ok.

14.   Put the cake back into the baking dish  so the cake will soak up more of the liquid.

Soak the cake:

1.      In a large saucepan, mix together the condensed milk, evaporated milk, heavy cream, coffee, and salt until it is all well blended. Cook over medium-low heat (don’t burn it!) until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a large heatproof glass measuring cup so it stops cooking.

2.      Using a toothpick, poke the cake at 1/2-inch intervals. Slowly, pour the soaking liquid over the cake, starting at the edges and waiting to let it soak in before adding more liquid. Cover loosely with plastic wrap and refrigerate at least 2 hours and up to 36 hours.

Top the cake:

1.      Beat the whipping cream on medium speed until it begins to thicken

2.      Add the sugar and vanilla and continue to beat until it holds a firm peak.

3.      Spread on the cake.

Muesli Fruit Crisp with Strawberries and Apples

Add a little frozen strawberry Greek yogourt and this muesli crisp is fit for a Queen!

Do you like muesli?  I have to admit that the muesli I have tried is usually too bland, dry, raw and dusty for my tastes. But I'm always looking for healthy new foods for my young kids. My 7 year old son loves oats so I thought I'd let him try muesli to see if he likes it. He did! So when I had an opportunity to try some samples of muesli and granola from Dorset Cereals I took it. I wasn't expecting to like it myself but I was pleasantly surprised. I was sent 6 boxes of muesli and one box of granola which represents their entire line offered in Canada. That's a lot of cereal!*

Dorset Cereals - love the muesli, granola and the boxes!

I have to say they have converted me to a muesli lover! Today we are eating "Simply Nutty" muesli which is loaded with ...well...nuts...brazil nuts, cashews, almonds and hazelnuts. There's also dates, raisins and oats. There are no added sugars or fats. For breakfast, we mix it with yogourt or make parfaits - layers of muesli, yogourt, fruit and sometimes a little honey.

I couldn't convert my 8 year old daughter to a muesli lover but she does love their "Honey Granola". I asked why she liked it. Her response was "It tastes really good. I like the honey." I agree. I also like the sunflower seeds as it lends a flavour that isn't in the other granolas we've tried.

I wanted to find a few other uses for muesli besides just as a breakfast. I'll be sharing a few recipes over the next week or so. The first one is this muesli fruit crisp. For this recipe, I used Dorset's "Simply Delicious" variety. If you don't have muesli you could substitute oats and perhaps throw in a few raisins or nuts if desired. I used strawberries and apples but most fruits/berries will work. I also divided the fruit amongst five creme brulee bowls but you could put it all in a 8 or 9 inch square pan.

Ingredients

Topping

2 cups muesli
1 cup whole wheat pastry flour (can use all purpose if desired)
1 cup unsalted butter, cold
1 tbsp cinnamon
1/2 freshly grated nutmeg or tsp ground
1/2 tsp kosher salt

Base

4-5 medium sized apples, peeled cored and thinly sliced
1 lb strawberries, sliced
1/2 tsp cardamom
zest of one lemon
1 tbsp cornstarch
juice of one lemon

Instructions

1. In small bowl, combine lemon juice and cornstarch. 
2. Place all of the fruit, lemon zest and cardamom in a large bowl and gently combine. 
3. Add the lemon juice/cornstarch. Combine again.

To make the topping:

1. Whisk together all the topping ingredients except the butter.
2. Cut the cold butter into 1/2 inch bits and add to the topping.
3. Using your hands, rub the butter pieces into the flour mixture until the butter is about the size of peas.

To finish dessert:

1. Evenly divide the fruit amongst 5 shallow dishes.
2. Add a handful of topping onto each dish (should work out to using half the topping).
3. Place dishes on a cookie sheet to catch any overflowing juices.
4. Bake for 12 minutes.
5. Remove from oven and evenly divide the remaining topping over each dish. 
6. Place back in oven for approximately 15-20 minutes or until topping is golden and juices are bubbling.
7. Serve warm or at room temperature.

Check out Dorset Cereals website for more details on there different varieties and where to buy it. In Canada, it is currently available in Ontario and British Columbia.

*Dorset Cereals provided their cereal to me without charge but all opinions are my own.

Easy Mini Caramel Cheesecakes

I make these mini cheesecakes when I want to serve a variety of desserts. I last made these at Christmas along with mini lemon tarts, and mini spice cupcakes with eggnog icing. By making  mini desserts after a large meal like Christmas or Thanksgiving your guests are more likely to try a small treat ... or three :) 


If you can't find dulche de leche condensed milk you can use regular..or learn to make your own here.

Preheat To: 300º F (150ºC)

Serving: 36 mini cheesecakes

Ingredients:

1¼ cups (300 mL) graham cracker crumbs
2 tbsp (30 mL) sugar
1/4 cup (50 mL) unsalted butter, melted

Or

36 1-inch premade cookies (I like these with homemade ginger cookies)

2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Dulche de Leche Eagle Brand® sweetened condensed milk
2 large eggs
2 tsp (10 mL) vanilla extract

¾ c Caramel sauce or another can of dulche de leche to spoon on top (optional)

Instructions:

1. Place about 36 mini foil or paper baking cups in muffin tins. 
2. Combine graham cracker crumbs, sugar and butter; press firmly onto bottoms or simply place one pre-made cookie in each cup.
3. In large bowl, beat cream cheese until fluffy - about 4 minutes. 
4. Beat in sweetened condensed milk until smooth. 
5. Add eggs one at a time and mix well. 
6. Mix in vanilla. 
7. Spoon equal amounts of mixture into prepared cups.
8. Bake for 14-18 minutes or until cheesecakes spring back when lightly touched. Cool thoroughly then refrigerate at least 2 hours.
9. Top with a small spoonful of caramel sauce before serving. 
10. Store leftovers covered in refrigerator.

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Lebkuchen Cookies - Daring Bakers November

The Daring Baking Challenge this month was Christmas Cookies. Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

Sadly, the only recipe I had time to try was Lebkuchen. It is a holiday baked treat from Germany that has a long history. This recipe is adapted from The Pink Whisk. Although I was sad to only try one of the many recipes Peta offered I was happy that I chose this one! They are delicious. This Lebkuchen recipe produces a soft cookie that tastes like spiced gingerbread. The flavour improves as the days go by! I didn't have dark brown sugar, only light, so I added a tablespoon of molasses to the recipe. I also added almond flavouring to the glaze. Yum! 

Ingredients:

6 tbsp  honey
½ c dark brown sugar
2 tbsp butter
1 c plain flour, sifted
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp baking soda
1 large egg, beaten
3 tbsp ground almonds

To ice:
¼ c  icing sugar sifted
1 tsp water

1 - 2 tsp almond flavouring (depending on how strong you’d like it)

Makes about 36 cookies depending on cookie cutter size.

Directions:

1.   In a medium bowl, whisk together the flour, spices and baking soda.

2.   Beat the egg in a small dish.

3.   In a medium sauce pot, over low heat, add the honey, sugar and butter. Stir until the butter and sugar have melted. Remove from the heat.

4.   Add half of the flour mixture and half of the egg to the pan and stir to combine. Repeat.

5.   Stir in the ground almonds until combined. The dough will be sticky.

6.   Place the the dough in a large Ziploc or container  and refrigerate for at least 3 hours but up to 24 hours!

7.  Preheat the oven to 350 degrees F.

8.   On a lightly floured surface, roll the dough to ¼ inch thickness and cut into desired shapes. I used small 1 to 1-1/2 inch cookies cutters.

9.   Place on a tray covered with parchment paper or a silpat leaving about an inch or so between cookies.

10. Bake in the oven for 8-9 minutes until golden brown.  Ccool for five minutes on the baking sheet before carefully transferring to a cooling rack.

Glaze: 

Combine sifted icing sugar, water and flavouring. You want it to be quite thin. Line up the lebkuchen on a wire rack (place wax paper underneath for easy clean up) and use a pastry brush to lightly glaze the cookies. If desired, add a second coat. 

Chocolate Chip Chocolate Cookie Recipe

This is my go to chocolate chip cookie recipe. In fact I've posted it before on the blog. The difference this time (other than putting smarties on the top) was turning the dough into a chocolate base rather than leaving it plain. By taking out a little flour and adding cocoa you, my dear baker, will get a sinful double batch of chocolate with every bite! And who could say no more chocolate??!!?!?

If, for some crazy reason, you want to try the non-chocolate version just omit the cocoa and add 2 tbsp more flour. Oh and grab a box of smarties to add to the top :)

What's better than milk and cookies???? NOTHING!

Makes 4-5 dozen cookies (depending on how small you make them and how much dough gets eaten before they make it into the oven!)

Ingredients:

1 c unsalted butter, at room temperature
1 c tightly-packed brown sugar
1/2 c granulated sugar
2 large eggs
2 tsp pure vanilla extract
3 c all-purpose flour

½ c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp instant coffee (optional)
16 oz. good quality dark chocolate chips (I use two full bags of chips)

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. In large bowl, cream sugars and butter until light and fluffy - about 3-4 minutes if using stand mixer.
3. Add eggs, one at a time and beat until each is incorporated (30 seconds)
4. In small bowl, dissolve coffee into vanilla.
5. Add vanilla into egg and butter mix and beat for another 30 seconds. Scrape down sides.
6. In another bowl whisk the flour, cocoa, salt, baking soda until combined.
7. Add the dry ingredients to the butter mixture. Mix until just combined.
8. Add the chips.
9. Using hands (make size of walnut) or preferably small 1 or 1-1/2 inch ice cream scoop place cookies on sheets.
10. Bake approximately 12 minutes. They should be golden and not too firm.
11. Cool 5 minutes and remove to racks to continue cooling.
12. Enjoy!

My 8 yr old daughter loves getting in on the photo shoot!

Olive oil banana bread with molasses

This banana bread came about one day when I had a bunch of overripe, fruit fly calling bananas on my kitchen counter but no room temperature butter. I know I could have zapped the cold butter in the microwave but I always seem to melt it too much and make a mess. And being the impatient baker I am, I did not want to wait to let it warm up naturally. Instead, I used a light tasting extra virgin olive oil.

In case you didn’t know, you don’t substitute olive oil and butter amounts tbsp by tbsp. In this case, the original recipe calls for ¼ cup of butter but I only needed 3 tbsp of oil (healthier already!). I also didn’t cream the oil and sugars as I would have if I had used butter since the oil is in a liquid state.

Olive oil works in many baked goods but especially well here with the fruity bananas and deep tasting molasses and oats. It also adds a great depth of flavour that goes well with the cinnamon.

This banana bread is amazing toasted especially with … a little pat of butter! LOL…so much for “health” improvements. Oh well, I’m sure you’ll love it anyway you eat it! 

Ingredients

1 c white flour
1/2 c whole wheat flour
1/2 c large flake oats
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2/3 c sugar
3 tbsp olive oil
1/2 c molasses
2 large eggs
1 c mashed bananas
1/3 c low fat sour cream
1 tsp vanilla

What to do

1. Preheat oven to 350 degrees F.
2. Whisk, in a large bowl, flours, oats, baking soda, cinnamon, salt and sugar.
3. In another bowl, whisk together eggs, molasses, olive oil, bananas, sour cream and vanilla.
4. Add wet to dry ingredients and stir until just combined.
5. Place batter into a 8 x 4 pan that has been coated in non-stick spray.
6. Bake for about an hour or until toothpick comes out clean.
7. Let cool for 15 minutes and then remove from pan to cool completely.

Daring Bakers August - Pate a Choux Swans and Stabilized Whipped Cream

Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild! 

I've made choux pastry before and went from being very intimidated by the thought of this dough to realizing it's quite easy to make and work with! My previous and only use of the dough was used in creating a delicious Croquembouche so I was looking forward to using it again in making a bevy of swans. My only concern was that the final result might look more like ugly ducklings than beautiful swans!  

I'll let you be the judge as to whether or not I succeeded!  

I kept it simple and used stabilized whipped cream as my filling.

Click here for a pdf of all the recommended recipes and look below for my stabilized whipped cream recipe.

Stabilized Whipped Cream

Using stabilized whipped cream will prevent it from separating - especially useful on warm days!

Ingredients

1/4 c water
1 tsp unflavoured gelatin
1 c heavy or whipping cream
2 tbsp sugar
1 tsp vanilla

What to do

• Chill your bowl and beaters in the freezer for 20 minutes.
• Place water in a deep microwave safe bowl and sprinkle gelatin over the water.
• Let sit for 5 minutes.
• Microwave the the gelatin mixture for three minutes making sure you you stir every 30 seconds or so or it might bubble over and make a mess!
• Let it sit for about 10 minutes so that the mixture is liquid but not warm.
• Remove your cold beaters and bowl from freezer and pour in cream. Beat until soft peaks form.Add vanilla and sugar and whip for 10 seconds more.
• Add gelatin mixture and whip until stiff peaks form.

Honey Cookies

This recipe is adapted from an old Purity cookbook that was given to me by my Mom many years ago.  I still use many of the recipes including this one for simple honey cookies. The original recipe added a tablespoon of orange rind to the dough - too much work for me :) but you may want to add it to yours. These cookies also hold up well should you want to sandwich them with your favorite buttercream!

Honey Cookies

Makes about 3 dozen cookies.

Ingredients
2 c flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ c butter, unsalted, at room temperature
1/3 c sugar
½ c honey
1 egg

Chocolate decorations (if desired)
1/2 c melted white chocolate chips
1/2 c melted milk chocolate chips

What to do

1. Preheat oven to 350 degrees F.
2. Line cookie sheet with parchment or silpat.
3. Sift together flour baking powder, baking soda and salt.
4. In another bowl, cream together the butter, sugar and honey until light and fluffy – about 4 minutes.
5. Mix in the egg and beat for an additional 30 seconds or so.
6. Gently mix in dry ingredients.
7. Refrigerate dough for 2 hours.
8. Once chilled, lightly flour your work surface and roll out dough until it is ¼ inch thick.
9. Cut into desired shapes with your favorite cookie cutter(s).
10. Bake for 10 to 12 minutes. If your cookies are less than 2 ½ inches in diameter start checking for doneness at 8 minutes.
11. Cool completely. If desired drizzle with chocolate.

The Daring Baker's Part II - Nazook

The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.

These little bites are not only buttery, flaky, and slightly sweet but they are also easy to make and bake. To one batch I made as directed and to the other I added a sprinkle of cinnamon. My personal fave is the original version - there is the perfect hint of vanilla which blends so well with the buttery pastry.

Ingredients
Pastry dough

• 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
• 2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
• 1 cup (240 ml) (225 gm/8 oz) sour cream
• 1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)

Filling

• 1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
• 1 1/2 cups (360 ml) (340 gm/12 oz) sugar
• 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
• 2 teaspoons (10 ml) vanilla extract
• 1 vanilla pod, scraped for the seeds

Wash

• 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

What to do

Make the Pastry Dough

1. Place the sifted flour into a large bowl.

2. Add the dry yeast, and mix it in.

3. Add the sour cream, and the softened butter.

4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.

5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.

6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.

Make the filling
7. Mix the flour, sugar, vanilla seeds and the softened butter in a medium bowl.

8. Add the vanilla extract.

9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.

Make the nazook
10. Preheat the oven to moderate 350°F/175°C/gas mark 4.

11. Cut the refrigerated dough into quarters.

12. Form one of the quarters into a ball. Dust your working surface with a little flour.

13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent.

14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.

15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.

16. Pat down the loaf with your palm and fingers so that it flattens out a bit.

17. Apply your egg yolk wash with a pastry brush.

18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an non-greased cookie sheet.

19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.

20. Allow to cool and enjoy!




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Decorated Easter Sugar Cookies

Black sheep of the family?

Decorated with pre-made cookie icing and a few sprinkles.
Twirly lines easily made with a tooth pick run through the icing.

These Easter cookies are made from a super easy recipe a friend gave me from Cook's Illustrated. The dough stands up well to rolling and tastes delicious. Try it and I'm guessing it will become your favorite go to cookie recipe!

Carrot outlined in black icing and dried before filling in the colours.

Adapted from Cook's Illustrated

Ingredients
2-1/2 cups flour
3/4 cup berry (or super fine) sugar
1/4 tsp salt
1 cup butter, unsalted,room temperature and cut into 1/2 inch pieces
2 tsp vanilla
2 tbsp cream cheese, room temperature

What to do

• Using a mixer, combine flour, sugar, salt - on low speed to avoid flour going everywhere!
• Keep mixing on low and add the butter one piece at a time and mix until it is crumbly.
• Add vanilla and cream cheese and continue to mix until dough forms large clumps. This won't take long - maybe a minute or so.
• Using your hands knead the dough a few times so in forms one big ball.
• Divide in half and wrap each piece in plastic wrap.
• Refrigerate for 1/2 hour or longer.
• Preheat oven to 375 degrees F.
• Rollout dough so it is about 1/8 inch thick.
• Cut into shapes, place on cookie sheet and refrigerate for 15 minutes.
• Bake for 10 minutes until golden brown.
• Cool on sheet for 5 minutes and transfer to cooling racks.
• Repeat with remaining dough.
• Makes about 36 cookies.



Happy Easter!