Category Archives: Desserts

Chocolate Chip Crisp Cookies

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Cookies 6

Cookies are such a treat!  You can convince yourself (quite easily) that you are eating a nutritious cookie with the addition of wheat germ and rolled oats ….. (insert eye roll).

  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar (granulated)
  • 2 large eggs (at room temperature)
  • 2 tsp vanilla
  • 1 cup large flake rolled oats (not instant)
  • 1 cup puffed rice cereal
  • 1/2 cup wheat germ
  • 1 – 1 1/2 cups semisweet chocolate chips
  • 3/4 cups chopped pecans

 

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper and set aside.

Whisk together flour, baking powder, baking soda and salt in a bowl, set aside.

Cookies 1

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand held blender, beat the butter for 1 minute.  Beat in the sugars until the mixture is quite light and fluffy.  Scape down the sides and beat in the eggs, one at a time.  Blend well between the 1st and 2nd egg.  Beat in the vanilla and remove the bowl from the stand.

Cookies 2

You can see how fluffy the butter, sugars and eggs are – now is the time to work it by hand.

Using a wooden spoon, stir in the dry mixture just until combined.  Stir in the oats, cereal and wheat germ.  Stir in the chocolate chips and pecans.

Cookies 3

You don’t want to over mix cookie dough – stir just until combined.

Drop the batter in heaping tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.  You should be able to get about 12 cookies on a regular cookie sheet.

Cookies 4

What are those coloured bits you ask?  I had coloured rice crisps …..

One sheet at a time, bake in the centre of the oven until set and lightly browned around the edges.  My oven took 11 minutes, but check after 9 – ovens can be so different!  Cool the cookies on the sheet, set on a wire rack for about 5 minutes before removing to a separate wire rack to cool completely.

The results are best if you allow the cookie sheet to cool slightly before putting the next batch on to bake.

Cookies 5

So many schools have restrictions on nuts these days – you could always replace the pecans with raisins (but not in this house) or dried cranberries.

 

 

 

Vanilla Bundt Cake

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A perfect dessert, delicious but tasty!  This simple vanilla cake can be changed up so easily.  For this version I added some blood orange juice and zest, which worked perfectly with the fruity glaze.

Vanilla Bundt Cake 2

To create the blood orange cake, squeeze the juice from one blood orange into a one cup measure of milk, fill the remaining cup with milk.  Zest one orange and stir into the batter.

INGREDIENTS

  • 2 ¼ cups (315 g) unbleached all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 ¾ cups (370 g) sugar1 tsp vanilla extract
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) milk

PREPARATION

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Cake Donuts with Fruit Glaze

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Delish

These fun little donuts are delicious!  So easy to make, and even quicker to bake.  The toppings can be anything you like to suit the occasion.

I bought silicone donut molds to bake with, and they are so much fun!  This recipe comes together quickly, and bakes even faster.  Whatever you top them with, they are sure to be a winner.  Today I did a raspberry glaze and an orange peach glaze, but I included a few others here.

Realistically you can make any toppings you like, next time I might do chocolate with toasted nuts on top ….

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup flavorless oil, like canola or vegetable
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Sprinkles for decorating

Special equipment:

a 12-cavity donut pan and a piping bag

  • To make the donuts: preheat the oven to 375 degrees F.
  • Coat a 12-cavity donut pan with cooking spray and set aside.
  • Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl.

  • Cake Donuts 1

    Always whisk your dry ingredients together first, that way you can use the same whisk for the wet ingredients.

  • Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl.

  • Cake Donuts 2

    Yes, I’m often a bit generous with my vanilla ……

  • Whisk the wet mixture into the dry mixture and stir to combine.
  • Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.
  • Cake Donuts 3

    I used a ziplock bag and just snipped the end off.

    Cake Donuts 5

  • Bake until a toothpick inserted into a donut comes out clean, about 12-14 minutes.
  • Check your oven at 12 minutes, if a toothpick comes out clean, you are done.
  • Cool in the pan for 5 minutes. Remove to a rack and cool completely.

  • Cake Donuts 6

    I think I might have overfilled these a touch, as they did get a little lip on them.

  • To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with a little fun and enjoy.

Have you seen “Girl Meets Farm”?  It is on Food Network and features Molly Yeh.  Her recipes are easy to follow, usually contain simple ingredients and I love everything I’ve tried.  This recipe is from her “baby shower” episode.

Cake Donuts 7

Here are some glaze suggestions, also from that episode:

  • Orange Glaze:

    1. Combine the confectioners’ sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.

    Rhubarb Glaze:

    1. Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners’ sugar as needed for taste and consistency.

    Blueberry Glaze:

    1. Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners’ sugar. Whisk to combine, adding more confectioners’ sugar as needed for taste and consistency.

Irresistible Turtle Cheesecake

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turtle cheesecake 4

Not sure how a cheesecake can be creamy, delectable and somehow light at the same time.  As an added bonus, it’s easy to make.

 

3 cups cups finely crushed chocolate wafers (or use a combo of graham and chocolate wafers)

3 Tbsp. butter, melted – use your judgement, may take a little more to get the crumbs to stick together
1/4 cup caramel sauce (plus more for drizzle)
1/4 cup chocolate sauce (plus more for drizzle)
1 cup chopped and roasted pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
I used a 9 1/2″ springform pan for this cake – depending on the size of your pan, you may need to adjust slightly for the amount of crumb.
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9 1/2 inch springform pan.
Sprinkle toasted and chopped pecans over crust layer, and top with the caramel sauce.
turtle cheesecake 1

I used a combination of chocolate and graham crumbs and really loved the way it turned out,

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each one, until really smooth.  Pour over caramel layer in crust.  With an offset spatula smooth the top.
I always like to bake my cheesecakes in a water bath – this makes them even smoother and creamier, as well as less likely to crack on top.
turtle cheesecake 2
TIP – Double wrap your cheesecake pan with foil, then set in large roasting pan.  Put this in your preheated oven, and ONLY THEN fill with hot water until about 1/2 way up the sides of the springform pan.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
turtle cheesecake 3
When the cake is completely cooled, remove from springform pan and sprinkle reserved pecans over.  Then drizzle with both caramel and chocolate sauces.  Irresistible.
turtle cheesecake 5
You can be as creative as you like with both the caramel and chocolate sauces.  They are easy enough to make, but if you are inclined to take it easy on yourself, just buy them.

Pumpkin Pie

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I will bet you don’t even know how easy it is to make your own pumpkin pie at home!  Try this one out and you may never go back to grocery store pumpkin pie.

Pumpkin Pie

This pumpkin pie hit all the notes, tender and creamy, with just the right amount of spice to wake up your taste buds.   I used my flaky pie crust with vinegar and egg to make the crust, but if you’d rather, a frozen pie crust will work well too.  Give yourself that break when you need it …

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 15 ounce can pure pumpkin puree

1 (9 inch) unbaked pie crust

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired (we like whipped cream).
  3. Store leftovers covered in refrigerator.

Chocolate Chunk Zucchini Loaf

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Still trying to use up zucchini???  Here is a winner, hints of my Mexican Chocolate cake in this loaf, with a bit of cinnamon added to the chocolate and coffee flavours.  If any loaf recipe uses up 2 cups of zucchini it has to be healthy, right??

Chocolate Chunk Zucchini Loaf 2INGREDIENTS

  • 1/2 cup melted unsalted butter
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 2/3 cups all purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp espresso powder (instant)
  • 2 cups shredded zucchini (squeeze all the moisture out)
  • 1 cup good quality chocolate chips

Preheat oven to 350 degrees F.  Grease and line a loaf pan with parchment paper.  (you don’t have to do this step but I like the way it helps remove the loaf from the pan cleanly)

METHOD

Grate your zucchini and allow it to sit while you do everything else, so important to remove the excess liquid.

Chocolate Chunk Zucchini Loaf

In a large mixing bowl stir the brown sugar into the melted butter and mix until all the sugar has dissolved, then add the eggs one at a time.  It is really important to add the sugar before the egg so you don’t cook the egg!  Stir in the vanilla and set aside.

In a separate bowl combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, espresso. Whisk to make sure it is all blended together.

Stir dry ingredients into the brown sugar mixture until just combined.  Gently fold in the zucchini and the chocolate.

Chocolate Chunk Zucchini Loaf 3

This makes a VERY thick mixture, but don’t worry, it will be moist and delicious.

Turn into the prepared loaf pan and bake for 50-60 minutes.  Test at 50 to see if an inserted toothpick comes out clean.

Rest for 15 minutes after taking it out of the oven, then removed from the loaf pan and  allow to cool down for at least an hour before slicing.

Coconut Zucchini Bread

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Looking for a new way to use up some of that never ending zucchini that keeps showing up in your garden?  This is it … so moist and tender with enough coconut that you get a bit of crunch in every bite.

Coconut Zucchini 3

I keep a cinnamon/sugar mix in a jar – sprinkle it over your loaf before baking and you will be guaranteed an extra crispy loaf top.

  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups shredded zucchini (make sure to drain well and squeeze out extra moisture)
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup melted coconut oil
  • 1/2 cup Greek yogurt (at room temperature)
  • 1 tsp vanilla extract
  • 1 large egg (room temperature)
  • 1 cup shredded unsweetened coconut

Preheat oven to 350 degrees F and grease a 9 x 5 inch loaf pan.  I like to set in parchment paper also for easier removal.  Run it the length of the pan with a little sticking out each end – easy to grab and keep the loaf whole as you lift it out to cool.

In a mixing bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

In another bowl combine sugars, coconut oil, yogurt, egg and vanilla.  Blend and stir in zucchini.

Coconut Zucchini 1

Add the wet ingredients to the dry bowl, and stir JUST until combined.  Do not overmix.  Gently stir in the coconut.

Pour batter into loaf pan and smooth the top.  Bake for 50-60 minutes.  Use a toothpick to test, make sure it comes out clean before you remove the loaf from the oven.  Let your zucchini bread rest in the loaf pan for 10 minutes before removing and setting it on a rack to completely cool.

Coconut Zucchini 2

The combination of yogurt and coconut oil makes this loaf so moist you won’t even notice there isn’t any butter in the recipe, or need to put it on after!

 

Strawberry Rhubarb Galette

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The perfect way to celebrate the arrival of summer weather is when the rhubarb is ripe at the same time as strawberries!  Take the tartness of rhubarb with the sweetness of the strawberry and you have a winning combination.

Galette 1

I used my flaky pastry recipe (with egg and vinegar) to create this one … and in case you are wondering what the threads of lighter colour are …. I had a soft apple in the fridge so it got added to the pie.  Delicious!

Have you ever made a galette?  It’s really just a fancy name for a very easy, lazy way of making a pie.  If you aren’t a fan of making your own pastry dough, then just buy a frozen pre made pie crust, tip it out of the tin pie plate and carry on …. if you roll over the edges to take away that little crimped evidence of a premade shell you don’t even have to admit this to anyone!

Preheat oven to 400.

Line a large baking sheet with parchment paper.  On a lightly floured surface roll out your pastry to about 1/8″ thickness.  Place on baking sheet (it will hang over the edge).  Put this in the fridge for about 10 minutes while you prep the fruit.

  • 1 pint strawberries, thickly sliced
  • 1 pound very refresh rhubarb stalks, cut into 1/2″ thickness (or frozen sliced rhubarb)
  • 1/2 – 3/4 cup sugar, to taste
  • 2 tbsp flour
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla bean paste

To finish you will need:

  • butter
  • milk
  • raw sugar

In a large bowl toss the strawberries and rhubarb with the sugar, flour, lemon juice and vanilla.  Spread on the prepared pastry to within 2″ of the edge.  Fold the edges, pleating at about 2″ intervals.  BE REALLY CAREFUL HERE ….. warning is from experience.  If you don’t carefully create these pleats, (sealing as you go) enough to hold the fruit there will be a breakout, and that mess is not pretty!  

Galette 2

Brush the edges of the pastry with milk and sprinkle with raw sugar.

Dot the filling with butter.  Bake the galette in the centre of the oven for 1 hot, or until the fruit is bubbling and the pastry is golden brown.  Allow to cool before cutting.

Galette

THIS is what happened when I didn’t seal the edges of my pleats together …. really, you should have seen me trying to get the half baked effort off the sheet pan and into something that would hold the juices better, BEFORE it all ran away.  Still tasted delicious, just somewhat messier, but a galette is meant to be free form anyway, right???

 

NOTE – If you are using fresh rhubarb, remember that the leaves are toxic!  Be sure to trim them to remove any leaf.

Flaky Pie Crust with egg and vinegar

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P1100930

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Boston Cream Pie

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Boston Cream Pie

This Boston Cream Pie is much easier to make than many desserts, and will quickly be a family favourite.

Boston Cream with fruit

Look what I did here.  Topped with fruit instead of chocolate.  Make a slurry out of juice and cornstarch, cook over medium heat until thickened, and spread that lightly on top of the cake just enough to set the fruit onto, then cover the top of the fruit with what’s left.  So light tasting, and even though it isn’t spring here yet, this made me feel like it’s on the way!

CAKE

Preheat oven to 350                       

  • 1 cup flour
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 6 tbsp butter
  • 1 1/2 tsp vanilla
  • 2 eggs

(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!)  It will quickly become your “go to” cake any time you need a simple white cake. If you really feel the need to get technical, mix the butter, eggs and vanilla together until light and fluffy, then add the rest.

Mix well with hand beater at low speed until mixed, then high speed for 2 minutes.  Pour into greased and floured 9″ round cake pan.

Bake at 350 for 25 minutes, check with cake tester.  Cake should be just baked enough to be pulling away slightly from the sides of the baking pan, and tester should come out clean.  Let rest for 10 minutes then remove from pan and cool completely on wire rack.

CREAMY CUSTARD FILLING 

  • 2 cups milk
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 egg yolks
  • 3 tbsp cornstarch

In heavy saucepan, whisk all ingredients until incorporated very well then cook over medium-low heat until mixture thickens and boils, about 20 minutes.  Boil 1 minute stirring frequently.  Remove from heat and stir in 1 tsp vanilla.

I have also done this part in the microwave – stir every 2 minutes until mixture has thickened well.  Make sure you use a large bowl as the mixture will raise and lower several times while it cooks.

Cover right on the surface of the pudding with saran until cool, but not set, about 30 minutes.

CHOCOLATE ICING

  • 2 squares semisweet chocolate
  • 1 tbsp butter or margarine
  • 1/2 cup icing sugar
  • 2-3 tbsp milk

In heavy saucepan over low heat, melt chocolate and butter.  Remove saucepan from heat.  With wire whisk beat in 1/2 cup icing sugar and 2-3 tbsp milk until smooth and easy spreading consistency.

ASSEMBLY

With serrated knife, cut cake horizontally in half to form 2 equal layers.  Place 1 cake layer on cake platter, spread evenly with the cooled custard.  Top with 2nd cake layer, pressing down gently but firmly.  Cover top of cake with chocolate icing.  Try to spread chocolate cover to the edges so it drips down over the sides.  Refrigerate until serving time.

This cake is so versatile.  If you have a large crowd, double the recipe and make it 4 layers high!  So impressive looking – for extra flair, save some of the custard and spread it around the outside of the cake, then press in sliced toasted almonds.  You can also make one cake with chocolate  (add 1/4 cup cocoa powder to cake batter or use your own favorite chocolate cake) and add your toasted almonds to the top.