I couldn’t let this Christmas pass me by without sharing this recipe with you, since it’s made an appearance on quite of few of our Christmas platters throughout the years. I’m not much of a coffee drinker (besides the wimpy sugary/flavoured kind) but biscotti makes me wish I was. I would gladly make a batch of coffee just to dip these into. This cookie is not a side. The coffee will become the accompaniment, not the other way around.

I made mine with caffeine-free instant coffee, so my son could have some too. He dipped his in warm milk and I had mine with some Brazilian Baia Tea (my favourite). These will definitely continue to be a yearly tradition for us. Just look at that melty chocolate, coffee-infused cookie with bits of almond. Yum! I’m already looking forward to making more once we’re settled in our new place.

Now if you’ll excuse me I have some sleep to catch up on… after I go shopping… and take care of my kids…. and look for new apartment furniture in Christmas crowds…. and unpack….. and… ok maybe that bit of sleep is lost forever. :)

Mocha Almond Biscotti

• 2 eggs
• 2 tablespoons instant coffee
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 cups flour
• 1.5 teaspoons baking powder
• 1 cup chopped almonds
• 4 ounces baking chocolate, coarsely chopped

Whisk together eggs and instant coffee until coffee is dissolved.

Beat butter and sugar in a separate bowl until well blended. Add egg mixture and beat to combine.

Stir together flour and baking powder; gradually stir into butter mixture until well blended. Stir in almonds and chocolate.

Divide dough in half and roll each, on a baking sheet lined with a lightly floured piece of parchment paper, into 14 inch logs; placing them at least two inches apart.

Bake at 325ºF for 25 minutes or until lightly browned. Let cool 10 minutes and then slice each log into 18 (3/4 inch) slices. Stand slices upright on baking sheet and bake an additional 10 minutes, or until crisp and dry. Cool completely before storing, covered, at room temperature.

Makes: 36 (3 dozen) biscotti

Adapted from Kraft Canada.

I still try to get outside with the kids every day. A three year old boy needs to stretch his legs and dig in the dirt!

Whenever we come in I always crave a nice hot drink to warm me from the inside out. But, I can’t have a crazy calorific drink every day so I’ve been enjoying these options instead. And, we enjoy them so much that if Max isn’t done playing but I’m tired of sitting in the cold all I have to do is ask him if he wants some warm milk and he practically runs to the door. (I promise I’m not always so conniving. But sometimes it’s just so cold out!)

These all start with the same base, a cup of milk heated in the microwave and topped off with a sprinkling of cinnamon. (I make mine with rice milk. You could use soy or another milk substitute as well.) It’s amazing how different a few key ingredients can affect the outcome of one cup of milk.

All three of these can be made by heating milk in the microwave for dead simple results. But, if you want to make a larger batch (or don’t have a microwave) feel free to cook them on the stovetop. Top any of these with a spoonful of whipped cream for an extra special (calorific) touch.

You probably have most of these ingredients on hand most of the time, which means you can make them whenever you need to thaw out. When your family comes in from the cold you can set up a station where everyone can make their own how they like.

The cold weather might be biting but I never mind when I know I have things like this to cozy up with my kids and have a few giggles over warm milk. :)

Nutella Hot Cocoa

Stirring in a scoop of nutella transforms hot milk into a hot cup of chocolatey goodness. You get all the flavour with none of the work and no packages that contain way to much sugar. I’ve grown tired of the prepackaged hot chocolate, but this allows you to have a quick fix any time.

Nutella Hot Cocoa

• 1 cup milk
• 1 tablespoon nutella
• 1 pinch ground cinnamon

Place milk in a mug and microwave until desired temperature (2-3 minutes). Stir in nutella, until melted. Sprinkle with cinnamon.

Sleepy-Time Milk

If you like rice pudding you will love this. Perfect for a warm drink before bed, especially for the kiddos. Although, I drink this any and all times of day. This is a great warm drink that I’m happy to give my son when we come in from the cold. It’s completely guilt free, plus it helps him get his daily dose milk (not that he needs any help doing that).

Sleepy-Time Milk

• 1 cup milk
• 1 teaspoon honey
• splash of vanilla
• 1 pinch ground cinnamon

Place milk in a mug and microwave until desired temperature (2-3 minutes). Stir in honey and vanilla. Sprinkle with cinnamon.

Spiced Vanilla Latte

 This is a simplified version of a latte. It won’t be the frothy stuff you get at the store but it does have the same great flavour with minimal effort. Get a pick me up part way through the day or stir in some caffeine-free instant coffee and enjoy it with dessert in the evening.

Spiced Vanilla Latte

• 1 cup milk
• 1 teaspoon instant coffee
• 1/2 teaspoon vanilla
• 1 pinch ground cinnamon

Place milk in a mug and microwave until desired temperature (2-3 minutes). Stir in instant coffee and vanilla until coffee is dissolved. Sprinkle with cinnamon.

What quick fix hot drinks you like to whip up when you’re chilled to the bone?

Nutella Hot Cocoa adapted from Miss in the kitchen. Sleepy-Time Milk Adapted from Allrecipes.

First things first.

Tips on Making a Stacked Cake

To make this cake you’ll need to make a two-tiered, stacked cake. Here are some general tips on stacking cakes.

1. Start with a Sturdy Cake Base.

   If you’re making a stacked cake you want the cake to be fluffy (so it’s not too heavy) but also sturdy (so it can hold up to the pressure) and of course delicious (so it can be eaten :)). You’ll also want it to bake up nice and tall because it makes for a more impressive cake and will trim more easily without falling apart. I would be happy to share the Chocolate Cake recipe I use for stacked cakes, if there’s interest.

2. Trim it Flat.

   You want to make sure that your cakes are level for proper stacking and icing. You can either trim them flat with a sharp serrated knife or use a cake leveler.

3. Ice it as Smooth as Possible.

   I used a Whipped Vanilla Buttercream (again, I’d be happy to share the recipe if anyone’s interested) that is smooth, light, not overly sweet and can sit at room temperature for long periods of time. I used these methods  to crumb coat and smooth my buttercream.

4. Stack it Properly.

   Since the top tier is so small with this cake, you don’t need much in added support. I inserted straws into the 10 inch cake to help support the 6 inch, which was built on a cardboard base slightly smaller than it’s size. You can find more about properly stacking cakes here.

Now you can move on to the decorating.

How to Make a Cars Themed Cake

Note: I used marzipan to decorate this cake but you could also use fondant.

1. For this cake you want the tiers to be at least 4 inches different in diameter. I used 2-10 inch cakes for the base and 2-6 inch cakes for the top tier. If you’re wanting to have a road encircling your cake you need at least a two-inch perimeter all around the cake.
2. For the road. Before stacking the tiers, I rolled out a large piece of black marzipan and used the bottom of my 10 inch cake pan as a guide to trim it to a 10 inch circle with a paring knife. With the help of my hubby, I carefully transferred it to the top of the cake, placing it in the centre as much as possible. Then, I put straws in for support and stacked the 6 inch on top. For the white centre lines, I rolled out some white marzipan and cut it into small rectangles, brushed the backs with a bit of water and lined them up along the centre of the “road”.
3. To make the checkered bottom. I cut out 1 inch black squares and gently pressed them into the buttercream all around the cake. I started on the bottom with one black square, then placed a square in the row above by matching it with the corner of the bottom one, then continued up the cake before heading back down. This way there’s no measuring. If you match all the corners together each square with be 1 inch apart and create a checkered pattern.
4. To make the landscape top tier. I iced the top tier in light blue buttercream to look like the sky. After stacking, I rolled out some brown marzipan, cut it straight on one edge and then used a paring knife to cut out a large swoop to make a hill. I carefully pressed that onto the buttercream and made additional hills, overlapping them slightly until I encircled the entire cake. For the clouds I rolled out white marzipan, cut it into large and small cloud shapes, with a paring knife. I brushed the small clouds with a bit of water and stuck them onto the larger clouds. I then pressed those gently into the buttercream. I created a cactus by rolling green marzipan into a log, trimming and molding it into shape, using water to help the pieces stick together. I then used a toothpick to mark the spines onto the cactus before placing it on the cake. The sign is pretty self-explanatory; cut out the shapes, stick them on the cake. I also made some blades of grass to add some extra dimension. I rolled small pieced of green marzipan between two fingers until a thin cone shape was formed. Then I cut of the tip, dipped it gently into a bit of water and placed it onto a cake using a paint brush (that I only use for cakes) to help me get it where I wanted it to go.
5. For the cars. I used toy cars and secured toothpicks into the bottom and stuck them onto the cake. This way there was no fear of them rolling off during transportation.
6. For the lettering. I used alphabet shaped cutters for the smaller letters and stuck toothpicks into the bottom of each to secure them onto the cake. For the larger letters, I cut them out by hand with a  paring knife (to match the smaller letters) and used two toothpicks, per letter, to secure.

So that’s how I did it. Hopefully it makes sense and helps anyone that’s interested in making their own Cars themed birthday cake. :)

Inspired by this cake from CakeCentral.com.

The deep chocolate look of this bread speaks romance to me. Although, the most romantic we got was to sit huddled up to the coffee table sipping milky chai tea and eating this moist, dark, chocolate, banana bread while watching Bones (admittedly not the best show to watch while you’re eating). That’s what romance is when you have a 7 month old and a 3-year-old at home. Any quiet moment to yourselves without being needed by someone else is considered a date! And, a good night sleep makes for marital bliss. :)

This is not the type of banana bread that you eat for breakfast. It’s much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It doesn’t taste anything like a classic banana bread, which makes it a perfect way to use up those old bananas and serve them to people who are otherwise adverse towards baked bananas. I almost guarantee that if you call this Mocha Chocolate Chip Bread (or loaf cake) they will never guess. Not that you want to be sneaky… but sometimes it doesn’t hurt. :)

One note of advice: It’s important to sift cocoa powder, when using it in recipes, because there are always chunks in it that never quite mix into the batter. I don’t own a sifter, but a fine mesh sieve works just as well. Simply place it over your mixing bowl, add the dry ingredients and stir to push through. Discard any hard pieces that don’t want to break up.

Do you make banana bread? What’s your favourite way to use up bananas before they go bad?

Hi, I’m Heather of Multiply Delicious. Cheri recently came to me and asked if I would guest post while she was away on vacation and I was absolutely honored! I’m a huge fan of Kitchen Simplicity and all of Cheri’s amazing recipes. I have tried several of her recipes but my family’s favorite is her Banana Chocolate Chip Pancakes. If you haven’t tried them…they are a must!

Now the toughest part about guest blogging was finding the right recipe to guest blog with. I just came off a vacation to Charleston, SC and while on vacation we found an amazing bakery and they had whoopie pies. I have twin toddler girls and this was their first experience with whoopie pies. They are now my twin daughter’s “official” favorite dessert. Upon getting home the request from the girls was “mommy, can we make whoopie pies”. Actually they called them hookie pies, which I thought was pretty cute so around my house we call them hookie pies now. We had fun in the kitchen making these Chocolate Peanut Butter “Hookie” Pies. People think whoopie pies are many things…like an inside out cupcake…or a soft cookie sandwich…or a cake sandwich. Whatever you think they are they are a special treat. Especially when they are a combination of chocolate and peanut butter!

I hope you enjoy these treats! And thanks again to Cheri for allowing me to guest post today!

Adapted from Martha Stewart’s Cookies.

When I was trying to narrow things down these Chocolate Dipped Coconut-Almond Candies quickly jumped to the top of my list. I’m destined to love anything with coconut and James feels the same way about chocolate and almonds. Plus, they looked so easy to make that I knew I could get them done without too much effort. With less then two months left until this baby is born I like to spend as little effort as possible so I can have the energy for some one on one time with Max. We have to take advantage of it while we can!

I had to put most of these in the freezer so that there would actually be some to put out on Christmas Eve. Both James and I find ourselves craving them throughout the day and I’m afraid we would gobble them all up if left in the fridge.

Now I just have to decide what to make next. What’s on your list?

One Year Ago: Christmas with Let Her Bake Cake

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That being said I think there’s plenty to be done without things going over the top with scariness. Today on Smithfield.com I’m sharing some simple ways to add Halloween touches, including this delicious Pumpkin-Spiced Hot Chocolate. I don’t know if I will ever be able to go back to regular old hot chocolate.

“After coming in from the cold this Pumpkin-Spiced Hot Chocolate is the perfect way to warm up, while the kids sort their candy. You can make it extra festive by tinting the whipped cream orange and maybe add some black or chocolate sprinkles. The flavour is mostly hot chocolate with just a hint of pumpkin and spice making it a great beverage for adults and children alike.”

Head over to Smithfield.com to get the recipe and tips.

Often I find brownies to be overly rich and sweet. But, these have the perfect fudgy consistency with that great peanut butter/chocolate combo that everybody seems to love. And, for those chocoholics out there it will definitely satisfy your sweet tooth as it is packed full of chocolate chips.

The key to perfect brownies is to NOT OVER-BAKE them. Make sure to check early and wait for the toothpick to come out with fudgy (not wet) crumbs. If it comes out clean they will no longer be fudgy!

If you’ve got a favourite brownie recipe feel free to share. You can never have too many yummy brownie recipes in your repertoire. :)

I’ve been really bad at doing this. One Year Ago: Oatmeal Raisin Spice Cookies

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My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?

Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.

What’s your favourite breakfast splurge?

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My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

• gluten free chocolate cake
• pistachio ice cream
• strawberry sauce
• decorating sour cream

1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

(click to enlarge)

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Pistachio Ice Cream

• 2.5 cups vanilla ice cream, softened
• 1/2 cup chopped pistachios

1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.

Strawberry Sauce

• 1.5 cups strawberries
• 1/2 Tbsp. cornstarch
• 3 Tbsp. sugar

1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
3. Allow to cool and refrigerate until needed.

Decorating Sour Cream

• sour cream
• milk or cream

1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.

Gluten-Free Chocolate Cake

adapted from Martha Stewart

• 3/4 cup chocolate chips
• 3 Tbsp. butter
• 3 large eggs, separated, room temperature
• 1/4 cup sugar

1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

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