Sweets

Cappuccino Nanaimo Bars

By in Chocolate, Christmas, Daring Bakers, Sweets 37 Comments Tags: , , , ,

Capaccino Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca

I really enjoyed this month’s challenge because I haven’t been able to find Graham Crackers here… yet. I won’t give up hope because, as my mother would say, I look like a boy. She didn’t mean in physical appearance (I hope) but rather that I’m horrific at finding anything. I can be staring at exactly what I need and not see it. I am a very unobservant person.

This fault of mine also makes me a terrific friend. If you have gained ten pounds or gotten a horrible haircut, I can guarantee you I won’t notice. Want to be my friend?

These Graham Crackers were a breeze to make. Unfortunately, I didn’t make them gluten free because I couldn’t find the proper flours. I also happened to burn my first batch to a crisp even though I baked them for the shortest amount of time. Despite all of that, once cooked properly, they taste like the real deal. My son and I have been thoroughly enjoying them as snacks. I’m looking forward to making these again and using the crumbs for cheesecake. Mmm. You can get the recipe I used here or the gluten free version here.

Nanaimo bars have long been a favorite of mine. Since I’ve had them numerous times I thought it was time for a change. It really takes no effort to whip up these bars. You don’t even have to bake them. You just mix and layer the ingredients, pop them in the fridge and your done. This Cappuccino version is to die for. The coffee flavour cuts into the sweetness and makes these much more of an adult-like dessert. One piece was more then enough for me but James and his sweet tooth could devour a couple in one sitting. This is such a simple and delicious treat. If you haven’t already, you should give them a try.

Thanks Lauren for hosting and for bringing me back “home” with these lovely bars of heavenly goodness.

Cappuccino Nanaimo Bars

Base
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 Tbsp. cocoa powder
  • 1 large egg, beaten
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup almonds, finely chopped
  • 1 cup coconut
  1. Melt butter, sugar and cocoa over a double boiler or a heatproof bowl set over simmering water (making sure it does not come in contact with the water).
  2. Add the egg and stir to cook and thicken.
  3. Remove from heat and stir in the graham cracker crumbs, almonds and coconut.
  4. Press into an 8×8 pan lined with tinfoil (this is for easy removal and slicing but is not necessary).
Filling
  • 1/2 cup unsalted butter
  • 2 Tbsp. + 2 tsp. heavy cream
  • 2 Tbsp. custard powder
  • 2 tsp. instant coffee powder
  • 2 cups icing sugar
  1. Beat all ingredients together until well combined and smooth.
  2. Spread over base.

 

Topping

  • 4 oz. semi sweet chocolate
  • 2 Tbsp. unsalted butter
  1. Melt chocolate and butter together over low heat. Allow to cool. Spread on top of filling.
  2. Cover and refrigerate for at least 30 min.
To serve

Simply remove the bars from the pan using the ends of the foil. Unmold the bars from the foil and slice.

Makes: 16 squares

* You need to allow it to set up in the fridge for at least 30 min. before slicing. But, I recommend you let it sit for a couple of hours or overnight. We had these after 30 min. and all I could taste was the icing sugar. But, the next day the complexity of the flavors really came out and there was no hint of that icing sugar taste left.

* You may substitute Vanilla Pudding Powder if Custard Powder is not available.

Print Recipe

Fresh Berry Crisp with Brown Sugar Cream

By in Breakfast, Fruit, Mothers Day, Snacks, Sweets 8 Comments Tags: , , , , , ,

Fresh Berry Crisp

I use the words Fresh Berry Crisp with Brown Sugar Cream loosely with this recipe, because it’s not truly either. Although, the description does fit it well because it is a fresh assembly of bursting berries and crisp granola clusters, topped with sour cream and brown sugar. See? All in the title there.

This is the epitome of simple. In fact, it can hardly be called a recipe. But, it is a combination that I wouldn’t have thought of without some inspiration from another source. Sour cream may seem an odd thing to add to berries, but that tartness along with the sweetness of the brown sugar, is the perfect compliment to any berry you can imagine. If you are not brave enough to try it with sour cream you may substitute it with plain yogurt. But, then you are just having the same old and what’s the fun in that?

The thing I love most about this concoction is that it’s mostly just berries. Usually I have yogurt with sprinkling of berries or cereal with a few berries thrown in. But, this time, the berries are at the forefront and the others are just accents to bring out that fresh fruity flavour. If you are wanting to eat a bowl of fruit but desiring a little dessert like pizzaz I suggest you give this a try.

Fresh Berry Crisp with Brown Sugar Cream

  • 1/2 cup berries
  • 1 heaping Tbsp. granola
  • 1 heaping Tbsp. sour cream
  • 1 tsp. brown sugar
  1. Place berries in a bowl and sprinkle with granola. Top with sour cream and brown sugar.

Serves: 1

Print Recipe

Cannoli Christmas Trees

By in Christmas, Creamy, Daring Bakers, Pastries, Sweets 43 Comments Tags: , , , , , , , , ,

Cannoli Christmas Trees

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

If you know me well, then it is no secret that I am a bit of a Christmas fanatic.  I know it may seem strange for someone my age to get so excited about Christmas, but who can resist all those warm and fuzzy feelings that are invoked at Christmas time? I feel like a child again when the first snow falls,  reminding me of the love and warmth that  surrounds you when  you spend time with the ones you love.  It is irresistible to me and I can”t help but get excited. A holiday dedicated to peace, joy and love. What could be better?

This year I get to go home for Christmas. In fact, I am already here. I was not able to bring my camera equipment  with me so things are going to be looking a little different around here over the Christmas Holidays. But, not to worry, there will be lot”s of goodies to go around with the “Dear Mrs. Claus” post sshowing up on Mondays, featuring all of your wonderful Christmas recipes. (If you are interested in submitting your Christmas photos visit this post) And, I will be doing Christmas interviews with some of my favorite bloggers.  In the New Year I will be up and running again with my photos and recipes, but for now I thought it quite fitting to share the love and goodies from other bloggers. That”s what the season is all about right?

Being that I will not be able to post all the Christmas recipes that are spinning around in my head, I could not resist squeezing one in before I left for home and the Daring Bakers Challenge provided the perfect opportunity. Therefore, traditional Cannoli became Cannoli Christmas Trees. They are layered with raspberry, white chocolate and pistachio ricotta fillings and spruced up (ha) with icing sugar snow and pomegranate lights. I think they”re pretty cute. And, tasty too. :)

I made my own ricotta for this challenge and have linked to the recipe below. I use this recipe often as it is so simple to make and I find it cheaper and fresher then store bought. It is also helpful because you can make the amount needed so there is no waste.

I hope you all have a wonderful Christmas Season and are able to sit back, relax, and enjoy time with ones you love.

Christmas Tree Cannolis 35

Cannoli Christmas Trees

  • cannoli stars (large and small)

  • raspberry ricotta filling

  • white chocolate ricotta filling

  • pistachio ricotta filling

  • pistachios, chopped

  • icing sugar

  • pomegranates

  1. Place one large cannoli star onto serving plate. Top with raspberry ricotta. Top with another large star and add a dollop of white chocolate ricotta. Top with one more large star and top that with  pistachio ricotta. Sprinkle with additional chopped pistachios and stick a small cannoli star into the ricotta point side down.

  2. Sprinkle with icing sugar and pomegranates if desired. Serve immediately.

Cannoli Stars

  • 2 cups flour

  • 2 Tbsp. sugar

  • 1 tsp. unsweetened cocoa powder

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 3 Tbsp. olive oil

  • 1 tsp. white wine vinegar*

  • 1/2 cup wine (Marsala is what is traditional used)*

  • Vegetable or any neutral oil for frying (2 inches deep)

  1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

  2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour work surface and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 4 inch star shapes as well as 2 inch star shapes. Cover with a damp towel and let sit for several minutes to help keep the dough from shrinking.

  3. In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches. Heat the oil to 375°F (190 °C), or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels.

  4. Dock the cannoli with a fork, making sure to go all the way through. This is to avoid the cannoli from puffing up in the centre. Carefully lower a few of the cannoli stars into the hot oil. Do not crowd the pan. Fry until lightly golden, about 2 minutes, turning them so that they brown evenly. Remove to paper towel lined tray to cool.

* I substituted the wine with apple juice and upped the vinegar to 1 Tbsp to make up for the lost acidity.

Raspberry, White Chocolate & Pistachio Fillings

  • 1 cup dry ricotta (or half this recipe)

  • 2/3 cup icing sugar

  • 1/2 tsp. cinnamon

  • 1 tsp. lemon zest

  • 1 cup whipping cream

  • 2 Tbsp. each, chopped pistachios, chopped white chocolate, crushed raspberries

  1. Cream together ricotta, sugar, cinnamon and zest until smooth.

  2. Whip cream to soft peaks and fold into ricotta.

  3. Divide into 3 bowls. In one bowl fold in pistachios, in another fold in white chocolate, and in last fold in raspberries.

* If you want more vibrant colors feel free to add some food coloring.

* You can use fresh or frozen (and thawed) raspberries for this filling.

Print Recipe

Christmas Tree Cannolis 13 (1)

Banana Rum Chocolate Chip Pound Cake

By in Breakfast, Cakes, Fall, Sweets 7 Comments Tags: , , , , , , ,

Banana Rum Chocolate Chip Pound Cake

We have been freezing our little behinds off over here in the land of Norge. The sun is still refusing to show it”s shining face and the cutting wind is making our walks to the grocery store not quite as enjoyable as they once were. I must be burning a lot more calories though because not only am I practically running everywhere I go, but my body is working hard at not becoming a solid mass. I know that Max is feeling it too because after his morning porridge he runs around the house teeth chattering, looking like he is desperately trying to warm up. That is when Mommy brings out the sweaters and the socks and he gets all bundled up to play inside. (We live in an apartment building and do not have control over our thermostat, for those of you who are wondering why we don”t just turn up the heat.) The sole control we have of warming ourselves up is to either bundle up or get something baking in the oven. Either is fine with me because I like being snuggly warm and eating freshly baked goods. Which brings us to this wonderful Banana Rum Chocolate Chip Pound Cake. The perfect thing to warm you up on a cold day.

Like many of you, one of the first food blogs that I ever read was by the talented and witty Helen of Tartelette. I was so enthrawled and inspired by her recipes that I spend days browsing through her archives to see what other goodies I had been missing out on. That is where I found this gem. It has since become my go to recipe when the bananas are starting to turn black, replacing my ever reliable Sour Cream Banana Bread.

There are so many ingredients in here that get my heart pumping with excitement. The cream cheese, sour cream, and bananas keep it ever so moist. The tropical flavours of rum and coconut keep it interesting. And the ooey gooey chocolate chips keep it comforting. Seriously, take a look at those ingredients and tell me that you do not want to run into the kitchen and make this immediately. Get to it!

Banana Pound Cake

Banana Rum Chocolate Chip Pound Cake

adapted from Tartelette

  • 2 1/4 cups flour

  • 1 Tbsp. baking powder

  • 1 tsp. baking soda

  • 1/4 tsp. salt

  • 1/2 tsp. cinnamon

  • 1/2 cup sour cream

  • 1/2 cup cream cheese, softened

  • 3/4 cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 2 bananas, mashed

  • 3/4 cup chocolate chips

  • 1/2 cup finely shredded coconut

  • 1/4 cup rum

  1. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

  2. Combine sour cream and cream cheese. Set aside.

  3. Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.

  4. Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.

  5. Fold in bananas, chocolate chips, coconut and rum.

  6. Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.

  7. Let cool 10 min. in pan before removing to wire wracks to cool completely.

* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.

* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don”t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.

Print Recipe

Oatmeal Raisin Spice Cookies

By in Christmas, Cookies & Bars, Fall, Sweets 14 Comments Tags: , , , , ,

It has been a dreary, rainy week. I have actually quite enjoyed it. It gave me the perfect excuse to drag out the Christmas music. Max spun around in circles and did his little hoppy dance, while I baked, with a little shimmy and shake once in a while to receive some giggles from my fan club. I used to start listening to Christmas music at this time every year, but stopped after learning that I had ruined Christmas music forever for one of my brothers. Last year I made myself wait until November 25th and realized that now that I am getting “older”, time flies by way too fast and Christmas is here before you know it. So, I figure if I am in the mood and it feels like Christmas, I am not going to limit myself.

That is where these cookies came in. A Christmassy feeling spreading through the house. A need to get something baking in the oven to bring some warmth back in our bones. And, a want for that spicy cinnamon and clove scent that is so often associated with this time of year. These cookies helped to fulfill them all.

This recipe came from my mother. It has been a favourite of my Dad”s for years. Mine too. You can easily scarf them down for breakfast as they are not overly sweet and have a wholesome quality to them. The texture is actually similar to muffins, just in bite size form. A perfect grab and go snack that you don”t have to feel quite so bad about eating. :)

You are probably wondering why this Raisin Cookie has no raisins. Let me tell you. It”s because I wasn”t thinking and picked the cookie with the least amount of visible raisins to photograph and didn”t realize it until I was editing. There are raisins in these cookies I promise!

Oatmeal Raisin Spice Cookies

  • 1 cup butter, softened

  • 3 cups brown sugar, packed

  • 4 eggs

  • 2 tsp. vanilla

  • 3 cups oatmeal

  • 3/4 cup milk

  • 1 cup raisins

  • 3.5 cups flour

  • 4 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 4 tsp. cinnamon

  • 1 tsp. ground cloves

  1. Place raisins in a small bowl. Cover with warm water and let sit for 10 min.

  2. Cream together butter and brown sugar. Add eggs and vanilla. Mix well.

  3. Stir in oatmeal, milk, flour, baking powder, baking soda, salt and spices.

  4. Strain raisins and fold in.

  5. Drop by heaping teaspoons onto a greased or parchment lined baking sheet.

  6. Bake at 350ºF for 10-15 min. until lightly browned. Cool on wire wrack or paper towel.

Makes approx: 5 dozen

Print Recipe

Favourite Moist Chocolate Cake

By in Cakes, Chocolate, Mothers Day, Sweets 119 Comments Tags: , , ,

Moist Chocolate Cake

When I was in high school my sister-in-law and I decided to make a cake as a surprise for my mom’s birthday. We successful snuck her trusty mixer out of the house to the church next door, giddy with excitement that we were going to pull off such a wonderful surprise. We got to work, with me manning the mixer and feeling ultra important. I was doing so well and everything was going swimmingly. I left the mixer for a moment and continued on my merry way to complete the other important tasks in front of me. Suddenly we were startled by a grinding, gargling sound as the mixer gasped for air. We rushed to it’s aid and discovered that I had left the spatula in the bowl and it had gotten tangled in the beaters. We tried to free it from it’s agonizing pain, but it was too late. The motor had burnt out. It had died a painful and tragic death. We hung our heads and carried the lifeless mixer back to the house. Happy Birthday Mom! Surprise?

Thankfully I have an understanding Mom who likes to laugh in the face of adversity (in this case probably to keep from crying). Since then I have become a much better cook and hopefully a little wiser. I have made many a cake with no ones mixer being the worse for it. Including this one. I actually like to mix this cake by hand because it is so easy to whip up and only dirties one bowl. I have made this cake on numerous occasions and it is a definite favourite. It is chocolatey, moist, and delicious. It goes with numerous amounts of fillings and variations. The cake pictured above was for my son’s 1st birthday back in June. I froze it, along with it’s filling of Strawberry Cheesecake Mousse and topped it with Ganache. Which made for an icy delight. The one below is simply filled with a Coconut Creme Filling. But, this is one cake that I can eat completely on it’s own with no added icings or fillings. Not too sweet and just perfect!

Black Coconut Cake 22

Moist Chocolate Cake

adapted from TasteofHome

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 tsp. vanilla
  1. Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
  2. Grease and flour 2- 9 inch round pans. Pour the batter into the pans and bake at 325ºF for 25-30 min until a toothpick inserted into the centre comes out clean.
  3. Let the cakes cool in the pans for 10 min. before removing to cool completely.

Serves: 12

* Because this cake is so moist it does not hold up well in a pan larger then 9 inches. This includes a 9×13 pan. The cake is too dense to hold up to it’s own weight and will sink in the middle.

* If you want to make this in 2- 8 inch pans pour the extra batter into 6 muffin cups and bake off. The cupcakes will probably take about 20 min. So, keep a close eye on them.

* I often make a cup of strong instant coffee for this recipe.

* Instead of greasing and flouring pans I always grease the bottom and cut a circle of parchment to fit. This makes for easy removal. When you flip the cake out, remove the parchment immediately.

Print Recipe

Update! Upon popluar demand here are the recipes for the fillings and ganache:

Frozen Strawberry Cheesecake Mousse
  • 1/2 package (4oz) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup pureed strawberries
  • 3/4 cup cold heavy cream
  1. Whisk together the cream cheese and sugar until completely smooth. Mix in the pureed strawberries.
  2. Whip the cream to stiff peaks and fold into the strawberry cream cheese mixture.
  3. Line a 9 inch round pan (the same size you used for the cakes) with plastic wrap and pour the mousse inside. Freeze until solid.
Ganache
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  1. Bring cream to a boil over medium heat.
  2. Poor over chocolate. Let sit for a moment then stir until smooth.
  3. Let cool to room temp.
To Assemble:
  1. Remove mousse from freezer and unwrap.
  2. Place one cake layer on serving platter. Position frozen mousse in the centre and top with remaining cake layer.
  3. Allow to thaw for 30 min, or so.
  4. Meanwhile drizzle with ganache and garnish with fresh strawberries.

Print Frozen Strawberry Mousse Cake Recipe

Coconut Creme Filling

adapted from allrecipes

  • 1 cup white sugar
  • 2 tablespoons butter
  • 1/2 cup evaporated milk
  • 20 large marshmallows
  • 14 ounces flaked coconut
  1. Cook the sugar, butter and evap. milk in saucepan for 10 min.
  2. Stir in the marshmallows until melted.
  3. Stir in coconut. (I didn’t use the full amount of coconut)

Print Coconut Creme Cake Recipe

Max

« 10 11 12 13 14 15 16 17