Preheat oven to 350F. Grease two 8” or 9” cake pans.
Cake: Beat brown sugar and oil in an electric mixer. Add eggs, 1 at a time beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pan and cool on a wire rack.
Assembly: Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
** for a more decadent version, melt 3/4 cup chocolate chips and mix with 1/4 cup evaporated milk. drizzle over top.
Pesto is a sure way to add flavour to a meal with a minimum of salt.
1 1/2 cups coarsely chopped flat leaf parsley
2 garlic cloves, coarsely chopped
1/2 cup skin on almonds, preferably toasted
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
1/2 cup freshly grated Romano or Parmesan cheese
Place parsley, garlic, almonds, lemon juice, salt and pepper in a food processor and pulse until coarsely pureed. With machine running, slowly pour oil through the feed tube until mixture is pureed. Whirl in cheese until mixed. Taste and add additional salt if needed.
If serving children I don't do the Macerated Strawberries but just slice some up and put on the top. This is my absolute favourite strawberry shortcake!
½ cup butter, softened
1 cup granulated sugar
1 tbsp grated orange rind
½ tsp vanilla
1 ½ cups all purpose flour
1 ½ tsp baking powder
¼ tsp each baking soda and salt
2/3 cup orange juice
4 oz semisweet chocolate, chopped
1 cup whipping cream
2 cups sliced strawberries
2 tbsp granulated sugar
2 tbsp orange liqueur
Orange-White Chocolate Curd:
1 tsp unflavoured gelatin
2 egg yolks
1/3 cup granulated sugar
1 tbsp grated orange rind
1/3 cup orange juice
2 tbsp lemon juice
3 oz white chocolate, chopped
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice. Spread in parchment paper-lined 8 inch square metal cake pan. Bake in centre of 350F oven until cake tester comes clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool. Using serrated knife, cut cake in half horizontally.
In heat proof bowl over saucepan of hot not boiling wate4r, melt chocolate; spread over cut side of cake bottom.
Macerated Strawberries: In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.
Orange White Chocolate Curd: Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp cold water; let stand for 5 minutes. Microwave at high for 10 seconds, or warm over low heat until dissolved, 1 minute.
Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes. Remove from heat. Whisk in white chocolate until melted. Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes. Spread over chocolate on cake; refrigerate until firm, about 30 minutes.
Top with remaining half of cake. Whip cream. Top each serving with whipping cream and macerated strawberries
Beat cream cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread on a shallow 9 inch dish. Layer remaining ingredients over cream cheese mixture; cover
Refrigerate at least 1 hour. For easier dipping, remove from fridge 20 min before serving.
Heat oven to 400 F. In large bowl, stir together flour, ¼ cup sugar, lemon peel, baking powder, baking sod and salt. Cut in butter with fork until mixture resembles coarse crumbs. Add buttermilk and 1 tbsp lemon juice to flour mixture all at once, stirring with a fork until dough comes away from the side of the bowl.
On a lightly floured surface, knead dough 3 to 4 times until smooth. Pat dough ½ inch thick. Using a floured 3 inch round cookie cutter, cut out 8 shortcakes (repat dough and use scraps). Place shortcakes 2 inches apart on a greased baking sheet.
Combine egg white and water and brush lightly over shortcakes. Sprinkle 2 tsp sugar evenly over shortcakes. Bake 12 to 15 minutes or until lightly browned. Let cool.
To make filling, combine 1 cup blueberries, ½ cup sugar, 2 tbsp lemon juice and cornstarch in a saucepan. Bring mixture to a boil. Reduce heat to medium-low, and cook 5 minutes or until thick. Remove from heat. Stir in vanilla. Pour blueberry glaze over remaining blueberries; stir well to combine. Cover and chill. Using a serrated knife, splitshortcakes in half horizontally. Spoon about ½ cup blueberry mixture over bottom half of each shortcake. Top with whipped topping and top half of shortcake. Serves 8.
Preheat oven to 350 F. Grease 10 inch bundt pan or 13 x 9 inch metal cake pan; dust with flour. Set aside.
IN large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla and lemon rind. In separate bowl, combine flour, baking powder, baking soda and salt. Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
Spoon half of the batter into prepared pan, smoothing top. Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
Bake for about 60 min for bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean. Let cool in pan on rack for 10 in. Invert onto rack and let cool completely. Transfer to serving plate and dust with icing sugar.
A rich, moist loaf you will love! Add some almonds or walnuts too if you like!
2 cups all purpose flour
¼ cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 cup chocolate chips
2 cups mashed ripe bananas
½ cup butter, melted
¼ cup milk
In large bowl, whisk flour, sugar, baking powder, baking soda and salt; add chocolate chips. In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended. Spread in greased 9 x 5 inch loaf pan.
Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack, let cool completely.
3 cups frozen or fresh blueberries, preferably wild
2 tbsp granulated sugar
2 tbsp all purpose flour
1/2 cup granulated sugar
1 cup milk
1/2 cup butter, melted
1 tsp vanilla
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 375 F. Butter a 13 x 9 inch glass baking dish.
In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
Topping, in a bowl, whisk together sugar, milk, butter and vanilla. Without stirring, sprinkle with all purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Roll out pastry into a very thin 1/3 inch disk about 11 inches in diameter. Place the pastry disk on ungreased baking sheet. Prick well all over with a fork, leaving a 1/4 inch rim untouched around the edge. Refrigerate the pastry for 30 minutes.
Preheat the oven to 425F.
Remove the baking sheet from the refrigerator and sprinkle with toasted almonds, avoiding the rim.
Peel, core and cut the apples into quarters. Thinly slice the apple quarters, and then place the slices, overlapping, in concentric circles over the pastry leaving the 1/4 inch outside rim of the pastry uncovered. Brush the apple slices with melted butter and bake the tart for 25 to 30 minutes or until golden
While the tart is baking, make the caramel sauce. Place the sugar in a small saucepan, add 1/3 cup water and bring to a boil over a low heat stirring until the sugar dissolves. Once the sugar is dissolved, bring to a boil and continue to boil until the sugar turns to golden caramel. Remove the pan from the heat and carefully add the calvados or brandy. (the mixture will bubble and spit). Return the pan to a low heat and stir to dissolve the caramel into a sauce. Remove from the heat and let cool slightly.
Remove the baked tart from the oven and place on a serving dish. Pour the warm sauce over the top of the tart and serve.
6 cups thinly sliced peeled tart apples (about 4 large apples)
¾ cup sugar
1 tbsp cornstarch
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice (optional)
Preheat oven to 400 F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into a ½ inch thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge. Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about ½ inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge. Cut several slits near centre of pie to allow steam to escape. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
In a bowl, combine oats, flour, 1/3 cup of the brown sugar, half the cinnamon and the salt. Stir in half the apple juice and all the butter. Set aside. In a greased 8 inch square baking dish, combine apples, lemon juice, remaining apple juice, remaining brown sugar and remaining cinnamon. Sprinkle oatmeal mixture evenly over apples. Bake in a 375 F oven until apples are tender and topping is golden brown, 30 to 40 minutes
2 cups frozen broccoli florets, thawed and drained
2 tbsp prepared sun-dried tomato or basil pesto
1/2 cup tomato pasta sauce or pizza sauce
Preheat oven to 400 F. Lightly butter a baking sheet.
On a lightly floured surface cut dough into 4 equal portions and knead each into a ball; let rest at room temperature for 5 min. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7x6 inch oval.
Set 1/4 cup of the cheese aside. Spread cornmeal on a plate. Cut any large broccoli florets into smaller pieces. Spread each dough oval with one-quarter of the pesto, leaving a 1 inch border. Sprinkle with half of the remaining cheese and place broccoli florets on top. Sprinkle with cheese. Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open. Press seam closed. Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least 2 inches apart. Sprinkle remaining cheese on top .
Bake for about 20 min or until dough is puffed and golden. Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling. Serve hot stromboli with sauce on the side for dipping.
Heat oven to 350F. Line 12 cup muffin pan with paper liners. In medium bowl, whisk together flour, baking powder, cinnamon and salt.
In large bowl with an electric mixer, cream together butter and brown sugar until fluffy. Add vanilla and mix. Add eggs, one at a time, beating well after each addition. Beginning with the flour mixture, alternately add flour mixture then apple cider to the batter. Stir in apples.
Divide mixture evenly among prepared muffin cups. Bake until toothpick inserted in centre comes out clean, about 30 minutes. Cool on wire rack 5 minutes. Remove from pan and let cool completely.
To make icing, beat butter, confectioners’ sugar, cider and maple extract in medium bowl until light and fluffy.
Here is something the kids will actually eat that isn't french fries or chicken nuggets.
8 small whole wheat flour tortillas
2 tbsp cornstarch
1 cup milk
3 tbsp honey mustard
1/4 tsp each salt and pepper
1 tbsp butter
1 lb boneless skinless chicken cut into thin strips
2 cloves garlic, minced
1 sweet red pepper, cut into thin strips
2 cups shredded romaine or leaf lettuce
Preheat oven or toaster ovento 350 F. Wrap tortillas in a large foil package and warm in oven for 5 to 10 min.
Meanwhile, in a measuring cup or bowl, whisk together cornstarch, milk, honey mustard, salt and pepper.
In a large nonstick skillet, melt butter over medium high heat; saute chicken and garlic just until chicken is starting to brown. Add red pepper; saute for 2 min. Stir milk mixture and stir into skillet. Reduce heat to medium and cook, stirring, for 3 to 5 min or until thickened and chicken is no longer pink inside.
Spoon filling along centre of each tortilla and top with shredded lettuce. Fold up bottom of tortilla, then fold in sides to enclose filling.
6 cups thinly sliced quartered cored peeled apples
½ cup granulated sugar
½ cup dried sour cherries
3 tbsp lemon juice
1 tbsp cornstarch
1 tbsp brandy
½ tsp cinnamon
Pinch ground allspice
In bowl and using fork, toss together all purpose flour, butter, cake and pastry flour and salt. Slowly add water, tossing until absorbed and mixture is messy. Turn out onto lightly floured surface.
Using rolling pin, roll out mixture to rough and crumbly shape. With pastry scraper or metal spatula, scrape dough back into rough mound. Repeat rolling and scraping dough into mound 2 or 3 more times until dough holds together. Roll out into about 9 x 6 inch rectangle. With scraper, fold one third over then second third to make 3 layers; roll. Repeat folding and rolling 3 times. Fold again. Wrap in plastic wrap; refrigerate for 45 minutes or until chilled.
On lightly floured surface, roll out pastry to 17 x 13 inch rectangle.
Filling: In large bowl, toss together apples, sugar, cherries, lemon juice, cornstarch, brandy, cinnamon and allspice. Spoon lengthwise along centre third of pastry to within 2 inches of short sides; fold long sides over filling. Pinch to seal seam; pinch ends. Tuck ends under; pinch ends again.
With spatulas, transfer seam side down to large parchment paper lined rimmed baking sheet. Cut 5 diagonal slashes in top. Bake in bottom third of 375F oven for 45 to 50 min. or until golden and filling is tender.
Definitely an adult dessert - make the kids some cupcakes instead :) If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.
½ cup butter
1 cup sugar, divided
1 cup flour
1 pkg cream cheese
½ tsp vanilla
½ tsp ground cinnamon
4 cups sliced peeled pears (about 4 medium)
¼ cup sliced almonds
Preaheat oven to 425 F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375 F, continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving.
Anyone who knows me knows that I am a huge chocolate lover. I really should have posted these for Christmas because that is when I usually make them. However work interceded and I didn't have the time to make them. I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?
Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize. I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.
½ cup Whipping Cream
2 tbspunsalted butter
1 tbspcorn syrup
1 tbsprum, orange, raspberry or coffee flavoured liqueur
8 ozsemi sweet, bittersweet or milk chocolate, melted
12 ozsemisweet or bittersweet chocolate
2 cups sifted unsweetened cocoa powder
In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat. Remove from heat and let cool for 5 minutes. In medium bowl, combine chocolate and cream mixture; beat until smooth. Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.
In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth. Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets. Or using teaspoon shape chocolate mixture into balls. Chill for at least one hour.
Coating; In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer. Using fork, submerge truffle in warm chocolate to coat. Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat. Repeat with remaining truffles. When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa. Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week. Makes 35 to 50 truffles depending on size.