Sweet Boy

Butter Tart Squares

2011-11-15T20:51:00.003-05:00

Butter Tart Squares, a pastry-free take on butter tarts.

These are sooo much easier than making tarts. It's a twist on a classic Canadian dessert. Be sure to make these, eh. They are delicious!!!

Ingredients:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold. unsalted butter

Filling:
2 tablespoons unsalted butter, melted, cooled
2 large eggs, lightly beaten
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/2 teaspoon dark rum (optional)
Pinch of salt
1 1/2 cups raisins (or 1 cup raisins plus 1/2 cup of toasted pecans chopped)

Directions:
In a medium mixing bowl, mix flour and sugar. Using a pastry blender or fingers, cut butter until crumbly.

Press into a 9 inch (2.5L) square cake pan (or a 8 inch/2L, pan for a thicker crust and filling layers).

Bake in a preheated 350℉ (180℃) oven for 15 minutes. Let cool for 10 minutes.

For the filling, in a medium bowl, stir the butter and eggs. Stir in the sugar, flour, baking powder, vanilla, rum (optional) and salt.

Stir in the raisins (and pecans if using). Pour over base. Bake in preheated 350℉ (180℃) oven until top springs back when lightly touched, about 25 minutes.

Let cool in the pan on a rack. Cut into squares.

Nice and Gooey

Adapted recipe from Best Recipes Ever.

Classic Madeleines

2011-08-03T16:53:00.007-04:00

These shell-shaped cookies are one of my favourite French sweets. They are light in texture with a subtle hint of lemon, vanilla and butter. The Classic Madeleine recipe is an adaptation from the French Pastry Chef André Lerch.
They are always a crowd pleaser!

Madeleines Classiques

Ingredients:

3/4 cup (105 grams) all-purpose flour

1/2 teaspoon double-acting baking soda
2 large eggs, at room temperature
1/2 cup (100 grams) sugar
Grated zest of 1 lemon
2 teaspoons pure vanilla extract
5 tablespoons (2 1/2 ounces; 70 grams) unsalted butter, melted and cooled

Directions:

Sift together the flour and baking powder and keep close at hand. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter. Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, perhaps longer–chilling helps the batter develop its characteristic crown, known as the hump or the bump. (The batter can be kept tightly covered in the refrigerator for up to 2 days.)

Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). If your Madeleine pan is not nonstick, generously butter it, dust the insides with flour and tap out the excess. If the pan is nonstick, you still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what kind of pan you have, place it on a baking sheet for easy transportability.

Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.

Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butter knife around the edges of the cookies. Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature. Great with tea or espresso!

The madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on the first day. If you must store them, wrap them airtight and freeze them; they will keep for up to 2 months.

Adapted recipe from Paris Sweets by Dorie Greenspan.

Lemon Curd

2011-07-28T15:25:00.001-04:00

This classic lemon curd is smooth, creamy and a snap to make. All the ingredients are placed in one pot. Just remember to keep stirring and avoid a high temp. The curd is great on scones, muffins and toast. It is also a good substitute for cake fillings and tarts. I plan to use this lemon curd sandwiched between a blueberry cake! So, stay tuned!!!

Ingredients

1 1/4 cup sugar 

3/4 stick or 6 tbsp) butter, cut into 6 pieces

1 large egg

6 large egg yolks

freshly squeezed juice of 4 lemons

1 sheet of gelatine *

Directions:

Put all the ingredients in a medium heavy-bottomed saucepan and stir with a heatproof spatula to moisten the sugar. Put the pan over medium-low heat and cook, stirring without stopping, until the butter melts and the mixture thickens like custard, 4 to 6 minutes. (It was more like 10 minutes for it to thicken).

Keep your eyes on the pan, because the curd can curdle quickly. It is cooked enough when you can run your finger along the spatula and the curd doesn’t run into the track you’ve created. Soak the gelatine sheet(s) in a bowl of cold water for about 5 minutes. Remove from bowl and squeeze out excess water using your hands. Add to lemon curd once it has thickened and remove the pan from the heat. Stir until gelatine has melted.

Scrape the curd into a heatproof jar or a bowl. Press a piece of plastic wrap against the curd to create an airtight seal and cool to room temperature before storing in the refrigerator.

Makes about 1 1/2 cups.

Storing: Packed in a tightly covered jar, the curd will keep in the refrigerator for up to 2 months

*I added the gelatine because I like a thicker lemon curd.

Adapted recipe from Dorie Greenspan: Baking: From My Home to Yours.

Ontario Bing Cherry Cake

2011-07-18T13:57:00.006-04:00

The Ontario cherry season is short and desserts like this help to make the most of it. This is an adapted recipe from the South of England which showcases Kentish cherries. However, living in Toronto, I used Ontario dark Bing cherries. I am confident the results will be superb or even beyond.

Ingredients:
3 tablespoons cherry brandy or kirsch
1 lb sweet Ontario Bing cherries
1/2 cup all-purpose flour
4 tablespoons sugar
2 eggs, separated
1/4 cup milk
5 tablespoons of butter (75g)

Directions:
1. Sprinkle the cherry brandy or kirsch, if using, over the cherries and leave to soak for about 30 minutes.
2. Stir the flour and sugar together in a mixing bowl, then slowly stir in the egg yolks, vanilla and milk to make a smooth batter. Stir in half the melted butter into the mixture and leave it to rest for 30 minutes.
3. Preheat the oven to 425℉. Pour the remaining melted butter over the bottom of a 2 1/2 cup (600ml/1 pint) ovenproof dish and put it in the oven to heat up.
4. Stiffly whisk the egg whites and fold into the batter with the cherries. Pour into the dish, and bake for 15 minutes. Reduce the heat to 350℉ and bake for 20 minutes until golden and set. Serve sprinkled with sugar.

Serves 6

Recipe adapted from England's Heritage Food and Cooking

Pizza Sugar Cookies

2011-07-13T14:15:00.005-04:00

These cookies come from the imagination of a friends 7 year old son. I gave him some of my mushroom cookies and he took it a step further and suggested cookies with mushrooms like a pizza.
So, here is what I came up with (sans mushrooms):

Pizza Sugar Cookie

Pizza Sugar Cookies

Ingredients

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 cup butter (227g)

1 egg

1 teaspoon vanilla

Topping:

Pure seedless strawberry jam

White chocolate (melted)

Strawberry fruit snacks or rollups

Directions

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting cookies. I used a 6 inch ring mold to make the cut and added a 'crust' by rolling strands of dough and placing it around the edge.

Bake at 350 degrees for 12 to 15 minutes. Let cool on rack.

Once the cookies have cooled, spread strawberry jam sparingly over the cookie. Using a squeeze bottle, squirt the melted white chocolate in a drizzled pattern. Neatness does not count. Then place cut out rounds of strawberry fruit strips. I used the smallest round cutter to do this. And that's it. Bellimissimo!

Cookies Inspired by Alice in Wonderland

2011-05-30T14:56:00.003-04:00

I was asked to provide cookies for an afternoon tea party at the National Ballet of Canada with the theme of Alice in Wonderland. This is because the ballet is about to present the North American Premiere of Alice's Adventures in Wonderland in June.
The lucky eaters were kids from the ballet education program Kid's Corp.

I had so much fun doing these. I used my no fail Sugar Cookie recipe and Royal Icing. I also used for the first time Edible Markers by Wilton. They were great to use and saved me a lot of time. Could not imagine piping all those hearts and spades!

Here are the results:

Sugar Cookie Hearts with Shimmering Sugar

Sugar Cookies....Take Me, Try One, Eat Me!

Sugar Cookie Mushrooms

Field of Sugar Cookie Mushrooms....which I didn't end up using because the red colour just wasn't right. More for ME!!!

Sugar Cookie Playing Cards...I love love love Edible Markers!!!

Sugar Cookies

Ingredients

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 cup butter (227g)

1 egg

1 teaspoon vanilla (or lemon extract)

Directions

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

Bake at 350 degrees for 8 to 10 minutes. Let cool on rack.

Royal Icing With Meringue Powder

Ingredients

4 cups (440 grams) icing sugar

3 tablespoons (30 grams) meringue powder

3 teaspoons lemon juice (or clear vanilla extract)*

1/2 - 3/4 cup (120 - 180 ml) warm water

* Note; if your meringue powder has no vanilla flavour (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.

Directions

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

Lemon Cardamom Cake

2011-05-09T15:37:00.002-04:00

Lemon Cardamom Cake with Lemon and Ginger Glaze

This is a simple one-bowl cake that works beautifully. Simply beat everything together and bake. Can be served with fresh fruit on the side. It makes a tasty breakfast cake too!

Ingredients

½ cup unsalted butter, softened
2 eggs
3/4 cup granulated sugar
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
2 tablespoons grated lemon rind
1 teaspoon vanilla extract
½ cup yogurt

Glaze:
¼ cup granulated sugar
2 tablespoons lemon juice
2 tablespoons minced candied ginger

Method

Preheat oven to 350 F. Grease a loaf pan and line the bottom with parchment paper.
Combine butter, eggs, sugar, flour, baking soda, salt, cardamom, lemon rind, vanilla extract and yogurt in a large bowl and beat with an electric mixer for 3 minutes or until well combined. Pour batter into prepared pan and bake for 45 minutes or until a cake tester comes out clean. Let cake cool in pan for 10 minutes, then turn out, peel off parchment and set on a rack. Prick top of cake liberally with a toothpick.
Combine sugar, lemon juice and candied ginger in a small pot over medium heat and boil for 1-2 minutes or until slightly thickened. Brush warm glaze all over cake, sprinkle with candied ginger and let cool completely. Serve with poached pears or dried fruit compote or on its own.

Recipe by Lucy Waverman published March 29, 2011 from Globe and Mail

Waiters Who Are Nauseated by Food

2011-05-02T15:39:00.003-04:00

Chocolate Biscuit Cake Fit for a Future King...William!

2011-04-29T07:38:00.004-04:00

This cake will be the Groom's cake at the Royal Wedding.
If you can break cookies and melt chocolate then this cake is for you!

Prince William's Groom's Cake

Chocolate Biscuit Cake
Ingredients
4 tablespoons (60 ml) unsalted butter at room temperature
1/2 cup granulated sugar
4 oz (110g) dark chocolate, chopped
1 large egg
8 oz (225g) McVities Rich Tea Biscuits or other tea biscuits, broken into almond-sized pieces.

Icing
8 oz (225g) dark chocolate

Directions
Line bottom of 7 inch (18cm) non-stick springform pan with parchment paper. Butter sides.

In a medium bowl using electric mixer on medium, cream butter and sugar until fluffy, 1 to 2 minutes.

In top of double boiler, or in stainless steel bowl set over pot of simmering water, melt chocolate, stirring. Stir in butter mixture. Stir in egg. Remove from heat; fold in biscuits, stirring until well coated.

Spoon biscuit mixture into prepared cake pan, filling all gaps on bottom (it will be the top when unmoulded). Refrigerate, covered, at least three hours until cold and firm.

Remove cake from fridge. Remove ring from springform pan. Turn cake upside-down on cooling rack set over parchment-lined baking sheet; remove bottom and parchment.

In top of double boiler or in stainless steel bowl set over pot of simmering water, melt chocolate, stirring. Slowly pour over cake, filling crevices and smoothing top and sides using offset spatula.

Let cake stand at room temperature until set, at least 1 hour. Carefully run knife around the bottom of the cake where it has stuck to rack, then transfer cake to serving plate.

Makes 8 servings.

Recipe from Eating Royally: Recipes and Remembrance From a Palace Kitchen.

Easter Bread

2011-04-12T12:59:00.000-04:00

Braided Easter Bread

Easter is coming and what better way to get into the spirit then baking some Easter Bread. This is a heavenly sweet bread with a soft and eggy taste. Just make sure you have some time to make it because the rising time of the dough is 12 hours. Well worth it!!!

This recipe is my adaptation of an Italian Easter bread. Usually, the use of anise (licorice flavour) is used but I'm not a fan. So, I just used citrus and vanilla for this recipe. I feel it gives it a nice light and refreshing taste. In addition, raisins or candied peel could be added if you desire. I also omitted the sweet icing and opted for sesame seeds....hello challah!

Ingredients
1 package of active dry yeast + 1 teaspoon of sugar
1/4 cup warm water (100 degrees F.)

1/2 cup sugar
4 eggs
1 1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 1/4 teaspoon salt
2 tablespoons vegetable oil
6 tablespoons melted butter (85g)
1/4 cup milk
4 1/2 cups all-purpose flour

egg wash for brushing tops
sesame seeds

Directions
1.In a stand-up mixer bowl, combine yeast and warm water, sprinkle with sugar. Let stand for 10 minutes.

2. In a medium bowl, stir together the eggs, sugar, lemon juice, lemon zest, salt, oil and melted butter. Set aside.

3. Add milk to yeast mixture followed by the egg mixture and melted butter.

4. With the dough hook attachment, combine the mixture on a low setting.

5. Add the flour in 1 cup increments and mix for about 5 minutes. If the dough looks sticky or wet add a little more flour. You want the dough to not cling to the sides or bottom of the bowl.

6. Once the dough is ready, place it in a large oiled bowl. Cover with cling film and let rise for 12 hours. You could place a damp cloth over the dough as well. I did the cloth method and found it formed a crust. Oiling the dough should have prevented this but it happens. The remedy is to moisten the formed crust with water or milk and allowed to soften before kneading.

7. Once the dough as risen for 12 hours, punch it down and divide it into 4 equal parts.

8. Divide the portions into 3 strands and braid. Repeat for the other portions. Place braided bread on baking sheets lined with parchment or silpat. (2 per sheet running the width of the sheet).

9. Cover with cloth and let rise for 2 hours.

10. Brush the tops with an egg wash (1 egg+ splash of water) and sprinkle with sesame seeds.

11. Place in a preheated oven of 350F and bake for 20-25 minutes. Rotate pans after 10 minutes to insure even browning. Let cool on pans for 5 minutes then remove. Bread is suitable for freezing.

Easter Bread

Makes 4 small loaves.

Adapted recipe from Food Wishes

Lemon Poppy Seed Cake

2011-03-23T10:03:00.017-04:00

Looking out my window this morning, you would think it was December 23rd. First days of Spring came with 10cm of snow and below seasonal temps. Ughhh! Cruel Mother Nature!

Well, I will fight back and launch one of my favourite "spring" tasting desserts....Lemon Poppy Seed Cake! With its fresh lemony taste and poppy seed euphoria, it will take me to that happy place.

So, if you're feeling the same winter blues as me, go bake this cake and dream of spring flowers and warm winds!

Pucker Up!

Ingredients:

For the Lemon Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt

1 cup poppy seeds
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

For the Lemon Syrup:

• 1/3 cup fresh lemon juice

• 1/3 cup sugar

For the Lemon Glaze:(Optional)

• 2 cups confectioners’ sugar, sifted, or more if needed

• 4 to 6 tablespoons fresh lemon juice

Glazed Lemon Poppy Seed Cake

Directions:

Make the Cake:
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl. Toss in poppy seeds and blend.
Put the sugar, eggs, lemon zest, and lemon juice in a stand up mixer and blend on low until combined. With the mixer running on low, pour the melted butter into the mixture. Add the sour cream and vanilla and blend until combined.

Sprinkle the flour mixture, one third at a time, blending gently on low until just combined. Do not over mix.

Divide the batter evenly between the prepared pans. Bake in the centre of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 35 to 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup:
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

If you like, make the glaze:
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Adapted recipe from "Baked: New Frontiers in Baking"

Thanks to Kita for posting the original recipe on her blog Pass the Sushi.

Is the chicken local?

2011-03-22T10:00:00.000-04:00

Foodies, you've been served!

Cranberry Lime Galette

2011-03-02T15:55:00.005-05:00

Thanks to Mister C for the leftover cranberries and pie dough in order to make this poor mans type of pie also known as a galette. This could be made with any filling you like. We just needed to clear out the freezer and this is what we made. Not bad, if I do say so myself.

Ingredients:

Pie Dough, chilled see Banana Cream Pie for the Best Pie Crust Recipe!!!

3 tablespoons ground nuts (walnuts, almonds, pecans or skinned hazelnuts)

3 tablespoons dry bread crumbs

2 cups cranberries, fresh or frozen (if frozen, thaw and pat dry)

1 medium apple, peeled, cored and cut into 1/2 inch chunks

1/3 cup moist, plump dried cranberries (optional)

3/4 cup light brown sugar

1/4 teaspoon of ground ginger

zest of 1 lime

juice of 1/2 lime

3 tablespoons of raspberry jam or jelly

granulated sugar for dusting

We made these impromptu little tarts from the left over dough and filled them with cranberries, sugar and pats of butter.

Directions:

Centre a rack in the oven and preheat to 400℉. Line a baking sheet with parchment or a silicone mat.

Roll out pie dough on a floured surface to about 13 inches in diameter and 1/8 of an inch in thickness.

Transfer the dough to a baking sheet and pop it into the fridge while you make the filling.

Mix together the nuts and the breadcrumbs.

Toss together all the remaining ingredients, except for the granulated sugar, into a bowl, stirring just to mix.

Remove the crust from the fridge and sprinkle into the centre the nut and breadcrumb mixture and top with the filling.

Make sure to leave at least 4 inches free around the edge.

Gently lift the unfilled border of dough up onto the filling and continue pleating around the edge. Brush the crust very lightly with a little water, then sprinkle with granulated sugar.

Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.

Very carefully slide a small baking sheet or a cake lifter under the galette and slip it onto the rack to cool.

Serves about 6-8 people.

Adapted recipe from the book: Baking From My Home to Yours, by Dorie Greenspan

White Chocolate Brownies

2011-02-25T11:13:00.015-05:00

I have to admit these brownies are addictive. They are moist and crunchy at the same time. Plus the added orange zest gives them an added notch up the brownie ladder. Friends and family loved them so much, I had to make them the following week!

Ingredients:
1 cup (150g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5oz (150g) white chocolate
1/2 cup (125g) butter
1 cup (200g) sugar
1 teaspoon vanilla extract
2 teaspoons finely grated orange zest ( 1 orange)
2 large eggs
1 cup (100g) almonds, coarsely chopped (can substitute with macadamia if you have the cash!)

Directions:

Preheat oven to 350℉ (180℃/gas 4).

Butter and flour an 8-inch (20cm) square baking pan.

Line with parchment paper.

Mix the flour, baking powder, and salt in a medium bowl.

Melt the chocolate and butter in a double boiler over barely simmering water or microwave chocolate and butter at 50% power for about 2-3 minutes. Check at each minute to make sure it's not burning.

Remove from the heat (or microwave) stir and let cool for a little.

Gradually add the sugar to the chocolate mixture. Stir in the vanilla and orange zest.

Stir the eggs into the mixture one at a time. Fold the mixed dry ingredients into the mixture until just lightly blended. Gently fold in the almonds.

Spoon the batter into the prepared pan.

Bake until a toothpick inserted into the centre comes out clean, about 30-40 minutes.

Cool the brownies in the pan on a wire rack for at least one hour before cutting.

Makes about 16 brownies.

Adapted recipe from The Golden Book of Chocolate.

Crystallized Ginger and Honey Cookies

2010-12-22T09:41:00.008-05:00

These cookies really give you a nice peppery zing because of the crystallized ginger. I didn't have brown sugar on hand so I had to use golden brown sugar. The colour is a bit lighter but they still taste great. The honey and the brown sugar combined gives this cookie a deep sweetness. I also like the fact these cookies are really soft.

I brought these to my Mom at Christmas last year and they got the German stamp of approval. She even asked for the recipe! A definite Christmas cookie keeper!!!

Ingredients

21/2 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1/4 tsp ground ginger*

1/2 cup finely chopped crystallized ginger

1 cup unsalted butter, at room temperature

1 cup packed brown sugar

2 large eggs

1/2 cup of honey

*The ground ginger was not in the original recipe but I would add it if you want a more powerful ginger taste. Leave it out if you want the cookie to be subtle.

Directions

In medium bowl, whisk together flour, baking soda, salt and crystallized ginger (plus ground ginger if being used).

In large bowl, using a stand up mixer (or hand held) on medium speed, beat butter and sugar until pale and fluffy. Beat in eggs and honey until combined. Reduce speed to low; beat in flour mixture. (Dough will be very soft).

Drop heaping tablespoons of dough (I used an ice cream scoop #24) 2 inches apart on parchment-lined baking sheets or on silpat. Bake in batches in preheated 350F oven until golden, 10 - 14 minutes. Cookies will spread flat. Cool 1 minute on baking sheet. Transfer to wire rack to cool completely.

Store in airtight container at room temperature for up to 1 week.

Makes about 36 cookies.

Adapted recipe from Gourmet Today

Coffee Fruitcake

2010-12-07T16:45:00.003-05:00

I know. I know. Not everyone loves the Fruitcake. But you have to trust me, this is one fruitcake that won't be used as a murder weapon. Trust me. It is wonderfully moist and simple. Plus it has the added flavour of coffee.

Coffee Fruitcake

Ingredients

2 1/3 cups all-purpose flour

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground cloves

3/4 tsp grated nutmeg

3/4 lb raisins (350g)

3/4 lb dried currants (350g)

3/4 tsp baking soda

3/4 cup lukewarm, double-strength, brewed coffee

3/4 cup unsalted butter, at room temperature

1 1/2 cups packed brown sugar

3 large eggs

3/4 cup fancy or unsulphured molasses

vegetable oil to grease pans

Directions

Brush 2 loaf pans (5x9 inch size) lightly with oil. Line with foil so that bottoms and insides of pans are completely covered, pressing foil into corners to shape and adhere.

Sift together flour, cinnamon, salt, cloves and nutmeg into a large bowl.

In a medium bowl, toss raisins and currants with 2 tablespoons of flour mixture.

Stir baking soda into coffee.

In a large bowl, using a stand up mixer with the paddle attachment at medium-high speed beat together the butter and sugar until light and fluffy, about 5 - 7 minutes. Scrape sides of bowl. Add eggs one at a time. beating well after each addition. Beat in molasses. Scrape side of bowl. Reducing speed to low, beat in a third of flour mixture until just smooth. Blend in half of the coffee mixture. Beat in third of the flour mixture until just smooth. Blend in remaining coffee. Beat in remaining flour mixture until just smooth.(Basically, alternating between dry and wet always ending with dry). Using a large spatula, fold in raisins and currants.

Divide batter between prepared pans. Gently rap bottom of each pan against the counter to help smooth tops.

Bake in a preheated 250F oven until tester inserted in centre of each cake comes out clean, about 2.5 - 2.75 hours. Cool on rack 10 - 15 minutes. Loosen foil from sides and turn out cakes on to racks. Carefully peel off foil and discard. Cool cakes completely on rack. Wrap in plastic and store at room temperature overnight to allow flavours to ripen. Transfer to airtight containers for storage at room temperature up to 2 weeks.

When ready to serve, dust with icing sugar. I inserted fake holly to give it a more Christmas look. Just remind your tipsy relatives it's not edible...or not.

Merry Christmas and Enjoy!!!

Makes 2 fruitcakes.

Suitable for freezing.

Adapted recipe from Gourmet magazine 1956

Prune Oatmeal Chocolate Chip Cookies

2010-11-22T12:03:00.012-05:00

Don't grimace because these cookies have prunes....if you don't like them use raisins!

These are large, old fashioned, homey drop cookies. They are mildly spiced, wonderfully satisfying, crunchy crisp, and chewy!!!

Ingredients:

2 1/4 cups of all-purpose flour

2 tsp baking powder

3/4 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1 1/2 cups pitted prunes or raisins

1/2 pound (2 sticks or 227g) unsalted butter

1/2 cup sugar

1 cup brown sugar

1 egg

1 cup quick cooking oats

1 cup chopped walnuts

2 cups semi-sweet chocolate chips or chunks

Directions:

Preheat oven to 375F. Line cookie sheets with parchment or Silpat.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger and set aside.

Cut the prunes with scissors or a knife into small pieces and set aside.

In a large bowl of an electric mixer, cream the butter. Add both sugars and beat well. Beat in the egg, then on low speed add the sifted dry ingredients and beat only to mix; it will be a stiff mixture.

Remove the bowl from the mixer, and with a large wooden spoon stir in the rolled oats, prunes, walnuts, and chocolate chips. It will be stiff and you will need strength.

Shape dough into large tablespoonful balls about 70g each. Place on cookie sheets about 2 inches apart. Flatten slightly to about 1/2 inch thickness. These cookies don't spread too much.

Bake until cookies are well-coloured all over about 16-18 minutes. Let cookies cool for 5 minutes on sheets before removing to cooling racks.

Makes about 2 1/2 dozen large cookies.

Adapted recipe from Maida Heatter's Book of Great Chocolate Desserts

Coconut Macaroons

2010-09-28T13:17:00.013-04:00

A cookie that is crunchy and chewy at the same time!

Ingredients:

2 egg whites

1/2 cup sugar

1 teaspoon vanilla extract

3 tablespoons all-purpose flour (sifted)

1/8 teaspoon salt

1 1/2 cups shredded coconut (sweetened)

Directions:

Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after additions. Stir in vanilla, sifted flour, salt and coconut in 2 batches.

Line baking sheets with parchment or silpat. Drop level tablespoons of mixture onto trays about 5cm apart.

Bake at 300F for about 40 minutes or until lightly browned; cool on trays.

Makes about 2 dozen cookies

Notes:

Recipe can be made a week ahead.

Suitable for freezing.

Adapted recipe from Sweet Old Fashioned Favourites

Toronto's Pie In The Sky (Sept. 27th - Oct. 3rd)

2010-09-21T13:15:00.008-04:00

Every Autumn the Toronto People With AIDS Foundation organize a fundraising drive selling delicious pies. This year the pies can be purchased at Whole Foods in Yorkville (Hazelton Lane location) or a donation can be made online.

The donations are used to help provide meals with those living with HIV/AIDS. So, if you're in the Toronto area, order a pie and help bring dinner to someone in need.

Dessert has never been sweeter!

For more info, please visit Toronto Pie In the Sky.

Apple Crumble

2010-09-15T15:05:00.011-04:00

It's getting closer to Autumn and that means baking with APPLES!!!

The combination of cinnamon, brown sugar and baked apples is truly a classic.

I added cardamom as well for a twist.

This crumble is very easy to make and will make the house smell soooo good!!!

Ingredients:

3 red apples (Macintosh)

3 green apples (Granny Smith)

1/2 cup raisins *optional

1 lemon

1/4 cups sugar

1/4 flour

1/2 tsp cinnamon

1/2 tsp cardamom

1 tsp vanilla extract

Crumble:

1 cup flour

1/2 cup sugar

1/2 cup quick oats

1/4 light brown sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 sliced almonds

1/4 lbs (1 stick) cold unsalted butter, diced

Directions:

Peel and slice the apples in thick wedges and place in large bowl. Squeeze the juice of one lemon over the apples and toss. Add raisins, cinnamon, cardamom and vanilla extract and toss again. Sprinkle about 1/4 cup of flour over the mixture and mix again; set aside for 5 minutes. Spoon mixture into a 8 inch x 8 inch square pan.

For the crumble, combine the flour, oats, sugars, salt, cinnamon and butter in a bowl. Using either a pastry cutter or your fingers rub the mixture until it's in big crumbles, then sprinkle evenly over the apples. There will be left over crumble. I added extra slice almonds on the top to make it look nice.

Place the square pan in a 350F oven for about 45 minutes or until the top is nice and browned and crisp. Serve warm or at room temperature. Add a scoop of vanilla ice cream if you so desire. Enjoy!!!

Ontario Peach Crumble

2010-09-07T13:50:00.012-04:00

Take advantage of the fresh Ontario Peaches and make yourself an easy crumble!

For the Fruit:

6 ripe Ontario Peaches

2 tablespoons lemon juice

1/2 cup sugar

1/4 cup all-purpose flour

For the Crumble:

1 cup all-purpose flour

1/2 cup sugar

1/4 cup light brown sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup sliced almonds

1/4 lb (1 stick) cold unsalted butter, diced

Directions:

Preheat oven to 350F.

Immerse the peaches in boiling water for 1 minute; then place them immediately in cold water.

Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon juice, sugar and flour. Toss well. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins. I used 4.5 inch (w) x 1 inch (d) dishes.

For the topping, combine the flour, sugars, salt, cinnamon and butter in a bowl. Using either a pastry cutter or fingers rub the mixture until it's in big crumbles, then sprinkle evenly over the fruit. There will be leftover crumble. Place the ramekins on a sheet pan lined with parchment or Silpat and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. Goes well with vanilla ice cream!

Makes 4 individual desserts.

Adapted recipe from Ina Garten's Barefoot Contessa at Home

Cheddar Cheese Straws

2010-06-21T13:04:00.009-04:00

Enough sweetness...let's try savoury. These are one of my favourite things to snack on. Plus they don't really take too much time to put together. They also look quite elegant at a dinner or cocktail party.

You could also improvise and add other ingredients such as diced jalapeno, red peppers, chili spice, etc. I used to make thousands of these when I was at another bakery. We would also brush the straws with olive oil and sprinkle sea salt on them before they went into the oven. Very addictive!!!

I also find these taste even better the day after they're baked.

Bet you can't eat just one!

Cheddar Cheese Straws

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 oz margarine or butter

1/4 teaspoon salt

1/4 teaspoon cayenne pepper or freshly ground black pepper

9 oz old cheddar cheese grated

2 large eggs

milk to mix if necessary

Directions:

Sift flour, salt, pepper and baking powder into a large mixing bowl.

Rub in fat (margarine or butter) until fine and crumbly.

Add grated cheese. Add beaten eggs and mix until all flour is absorbed and dough is soft and light. Add a little milk if dry.

Roll out, not too thin, and cut into strips about 1 inch wide and 4-6 inches in length.

Twist and place on parchment lined baking sheets or silpat or well greased sheets.

Bake at 350F for 12 - 15 minutes or until lightly browned.

Hints:

Make sure you use an old or matured cheese. You want a nice strong flavour.

If you use cayenne pepper, make sure you measure exactly 1/4 tsp as it's very hot and too much would make it inedible, but it does bring out the flavour of the cheese better than ordinary black pepper.

Recipe courtesy of Mr. Kidd

Chipotle Corn Bread

2010-06-10T08:24:00.010-04:00

I love cornbread. But many recipes add too much sugar. So, I reduced the sugar by half for this recipe. The chipotle chilies can be found in your local grocery store usually in the taco section. I found mine at NoFrills under the Herdez label. The chilies are also great in your homemade chili. Just be careful not to add too much because they're really CALIENTE!

You'll need a cast-iron pan for this recipe.

Chipotle Corn Bread

Ingredients:

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon chili powder

1 1/2 cups buttermilk

2 eggs

2 tablespoons chopped chipotle chiles in adobo sauce

1/4 cup unsalted butter, lard or bacon drippings

Directions:

Preheat oven to 425F.

Combine cornmeal, flour, sugar, baking powder, salt, baking soda and chili powder in a bowl and stir to combine. Set aside.

Beat buttermilk and eggs together in a large bowl. Add chipotle and stir to combine. Add flour mixture to egg mixture and stir until just incorporated.

Melt butter in an 8 inch to 9 inch cast-iron skillet over medium heat. Remove from heat and carefully swirl butter around to coat pan, then pour remaining melted butter into batter and stir until just combined.

Spoon batter evenly into the prepared skillet and bake until cornbread is lightly brown and the sides have pulled away from the edge of the pan, about 25 minutes. Cut into wedges and serve hot or warm.

Serves 6-8 people.

Adapted recipe from House & Home, June 2010.

Oatmeal, Date, and Walnut Cookie

2010-06-07T12:07:00.005-04:00

The past few months have been a bit insane but I'm glad to say that I'm back to baking and blogging about it. I now have the time to do some serious baking and hope to find a job in the process. Anyone looking for a somewhat experienced pastry chef??? LMK.

I made these cookies cause my Mom loves oatmeal cookies and I was doing the good son thing and paid her a visit. Usually I make these with dried cranberries but I came across this recipe using dates and walnuts. These are really easy to make and can keep for a long time. The cookie can be really soft and chewy if you prefer it that way...as I do...or bake them longer for a crispier cookie. You could even use dried cherries or even dried apricots. Give these a try. Thanks for stopping by.

Oatmeal, Date, and Walnut Cookies

Ingredients:

2 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

1 cup sugar

2 whole eggs

1 egg yolk

3 tablespoons milk

2 teaspoons vanilla extract

2 1/2 cups old-fashioned rolled oats or quick-cooking oats

1/2 lb (250g) chopped dates (about 1 1/2 cups)

2 cups walnuts, coarsely chopped

Directions:

Preheat oven to 375F. Grease or line or silpat baking sheets.

Sift together the flour, cinnamon, baking soda, and salt into a bowl; set aside. Place the butter in bowl of mixer (stand-up or whatever). Using an electric mixer set on high speed, beat until light and fluffy. Beat in the sugars. Add the whole eggs, egg yolk, milk, and vanilla and beat until fluffy, about 2 minutes. Reduce the speed to low, add the flour mixture, and mix until incorporated. Mix in the oats, dates, and walnuts on low speed.

Drop the batter by rounded tablespoons or use an ice cream scoop onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake until light brown, about 12 minutes for chewy cookies and about 15 minutes for crisp cookies. Repeat with the remaining dough. Transfer the baking sheets to wire racks and let cool for 1 minute. Transfer the cookies to the racks to cool completely. Store in an airtight container in the refrigerator for up to 1 week.

Makes about 4 dozen cookies

Recipe from Williams-Sonoma Baking Book

White Chocolate Cranberry Cookies

2010-01-11T14:10:00.010-05:00

I know Christmas is over and the tree is down but I'm just getting caught up with the cookie recipes I made for the holidays. These are truly a great seasonal cookie with lots of cranberries and white chocolate. So try them....next year!

Ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups white chocolate chips

1 cup dried cranberries

Directions

In large bowl, using an electric mixer on medium speed, beat butter and two sugars. Add egg and vanilla; beat until fluffy.

In medium bowl, whisk flour, baking soda and salt. In two additions, beat into butter mixture on low speed until just mixed. Stir in the chocolate chips and cranberries.

Scoop by tablespoons; roll into balls. Place 2 inches apart and flaten slightly on parchment lined (or silpat) baking sheets. Bake on batches in preheated 350F oven, 10 to 12 minutes, just until the edges start to brown. Let stand for 5 minutes in pan. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 1 week.

Makes about 36 cookies.

Adapted recipe from Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook by Jule Albert and Lisa Gnat.