Coconut Oatmeal Cookie Pies

A fun variation of the oatmeal cookie

Oatmeal cookie
3 cups old fashioned rolled oats
1 cup sweetened shredded coconut
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp pure vanilla extract
1/2 tsp coconut extract
White coarse sugar for decorating

Filling
1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
1 cup marshmallow cream
3/4 cup confectioners sugar
1/4 tsp pure vanilla extract

1. For the cookies.  Pulse the oats and coconut in a food processor until evenly chopped.  Transfer to a large bowl.  Whisk in the flour, baking soda, cinnamon and salt.
2. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes.  Beat in the eggs one at a time until smooth.  Mix in the vanilla and coconut extracts.  Reduce the mixer speed to low and beat in the flour mixture until just combined.
3. Line a baking sheet with parchment paper.  Roll the dough into 1 inch balls and arrange on the prepared baking sheet.  Gently press into 1/2 inch thick rounds.  Refrigerate 30 minutes.
4. Preheat the oven to 350F.  Line 2 more baking sheets with parchment. Arrange 8 dough rounds 2 inches apart on each pan and sprinkle with coarse sugar.  Keep the remaining rounds refrigerated.
5. Bake switching the pans halfway through until the cookies are just golden brown around the edges but still soft in the middle, 18 to 20 minutes.  Let cool 5 minutes on the pans then transfer to a rack to cool completely.  Repeat with the remaining cookies.
6. Meanwhile make the filling:  Beat the butter and marshmallow cream in a large bowl with a mixer on medium high speed until creamy, about 2 minutes.  Beat in the confectioners sugar and vanilla until fluffy, about 3 minutes
7. Spread 1 heaping tablespoon of filling on the flat side of half the cookies, then sandwich together with the remaining cookies.  Let sit at least 30 minutes before serving.
   
   
   
   
   

Homemade Irish Whisky

I am a big fan of Baileys and Panama Jacks Buy this is sooo much better! From Lindt this recipe is wonderfully decadent. I increased the almond extract from 1/2 tsp to 1 tsp because that is my preference. I also changed the whipping cream to table cream 15%.

This only took a few minutes to put together. The only tricky part is ensuring you only warm the cream and don’t burn it so just use a low heat. Make sure your chocolate is fully melted before adding to the other ingredients and if the cappuccino doesn’t blend well enough just reheat on low and whisk until it is smooth.

1/2 cup cream 15%
3 shares Lindt dark chocolate 30 grams
1/2 cup milk
1 can sweetened condensed milk
1 2/3 cups Canadian Whisky preferably crown royal
1 tsp cappuccino powder or instant coffee
1 tsp vanilla extract
1 tsp almond extract

Warm cream cappuccino powder and chocolate over low heat and whisk until completely combined.  Combine remaining ingredients in bowl and add warmed cream mixture. Whisk to combine. Store in a resealable container in fridge for up to 2 months. It won’t last that long!

Kale, Salmon and Poached Egg with Crispy Capers

Healthy and delicious! A nice dinner recipe I found in Food and Drink Magazine

2 tbsp oil
1/4 cup capers, well drained and patted dry
750 g salmon
Salt and freshly ground pepper
1 bunch kale, centre rib removed, torn into pieces (10 cups)
1/4 cup olive oil
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp grated lemon zest
2 tsp maple syrup
1 tsp Dijon mustard
1:4 cup red onion thinly sliced
4 poached eggs

1.  Heat oil in large frying pan over high heat. Add capers and fry 2 minutes or until crispy. Remove to a paper towel ones plate.
2.  Season salmon with salt and pepper.
3.  Return pan to medium high heat. Add salmon and cook until flaky.
4.  Transfer to plate and let cool slightly.
5.  Place kale in bowl and rube through hands until leaves have softened.
6. Combine olive oil, lemon juice, zest, maple syrup, and mustard. Drizzle over kale and divide between plates.
7.  Break up salmon into pieces and place on top of salad. Top with capers and poached egg.

4 servings

Sautéed Pineapple with Fresh Avocado and Mango

A delicious and healthy dish where heat meets s sweet.

1/4 cup lime juice (about 4 limes)

2 tsp liquid honey

1/2 tsp salt

3 tbsp avocado oil

2 tbsp fresh cilantro chopped 

1 cored and peeled fresh pineapple sliced into cubes

1 pinch pepper seeds

1 mango peeled pitted and chopped 

2 avocados, peeled, pitted and chopped 

1/4 cup pepitas 

1 Make vinaigrette by whisking together lime juice, honey, salt and avocado oil.

2 Heat cast iron pan, spray with oil and sauté pineapple and pepper seeds until fragrant and browned.

3. Place in bowl, add mango, avocado and cilantro. Top with vinaigrette and toss to coat. 

4 Sprinkle with pepitas and serve.

Sweet and Spicy Mixed Nuts

This is a quick and easy dish to put out for your Easter guests before dinner or to give to your host or hostess.

1/4 cup granulated sugar
1/4 cup brown sugar
2 tsp chili powder
3/4 tsp table salt
1 egg white
3 cups unsalted mixed nuts

1. Preheat oven to 300F. Line a baking sheet with parchment paper.
2. In a small bowl, mix sugars, chili powder and salt until evenly distributed.

3. In large mixing bowl, whisk egg white until frothy. Stir in nuts until evenly coated. Sprinkle sugar mixture over nuts. Stir to coat evenly. Place nuts in single layer on prepared sheet.

4. Bake nuts on middle rack until browned and fragrant, 30 to 35 minutes. Remove from oven. Cool completely, carefully breaking apart as they cool. Store in an airtight container in a cool dry place for up to one week.

Plum Torte with Cardamom

The tang of Plum along with the sweetness of the cake makes this a winner!  This recipe is adapted from Food and Drink Magazine.  I think I will try this again with fresh peaches.  Serve with a dollop of good quality vanilla ice cream or whipping cream.

1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cardamom, divided
Pinch of table salt
½ cup (125 mL) granulated sugar
½ cup (125 mL) unsalted butter, softened
2 eggs
1 tsp (5 mL) vanilla
¼ cup (60 mL) milk
3 large ripe purple plums, halved and pitted, about 1 lb 6 oz (625 g)
2 tbsp (30 mL) packed brown sugar
Crème fraîche or vanilla ice cream to serve

1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Generously butter a 10-inch (3-L) springform pan. Set aside.

2. In a medium bowl, whisk together flour, baking powder, ½ tsp (2 mL) cardamom and salt. Set aside.

3. In a large bowl, beat granulated sugar and butter until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

4. Fold flour mixture into sugar mixture alternately with milk, making 3 additions of flour and 2 of milk. Fold until no white streaks remain. Scrape batter into prepared pan and smooth top level.

5. Arrange plums, cut-sides up, on top of batter, fitting them snugly in pan.

6. In a small bowl, stir together brown sugar and remaining cardamom. Sprinkle sugar mixture evenly over plums.

7. Bake until a cake tester inserted into batter in centre of pan comes out clean, 60 to 70 minutes.

8. Let cool in pan on wire rack for 15 minutes. Run a palette knife around edge of pan, then release sides of pan. Slide torte onto a serving plate. Serve warm or at room temperature with crème fraîche or vanilla ice cream.

Serves 6 to 8

No Bake Kit Kat Cheesecake

This is a really simple recipe and comes out so light and delicious.  It is really worth it to make your own chocolate sauce.  It is tasty and not too sweet.  I think I will add some berries on top next time I make this.

4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted
2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

1. Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

2. Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

3. Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

4. Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

5. Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE

A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.

½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

1. Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

This is from Food and Drink Magazine

Jello Martini

A fun little dessert!

1 pkg cherry jello
1 cup boiling water
3/4 cup vodka
1/4 cup Galliano
Maraschino cherries 🍒

Mix jello powder and boiling water until powder is dissolved. Add vodka and Galliano. Put two maraschino cherries on a toothpick. Put one in each of 6 martini glasses.  Pour jello mixture over cherries in glasses. Refrigerate for 2 hours or more.

Maple Walnut Biscotti with Maple Syrup Glaze

We make our own maple syrup and the flavour it gives these cookies is fantastic. Pick up some from an independent distributor and tast the difference.

1/2 cup butter at room temperature
1/2 cup packed brown sugar
2/3 cup maple syrup
2 eggs
1 tsp vanilla
2 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup walnuts, toasted and coarsest chopped

Maple Glaze
1/4 cup icing sugar
1 1/2 tbsp maple syrup

In large bowl, using electric mixer, beat butter with brown sugar until fluffy. Beat in maple syrup and vanilla. Beat in eggs 1 at a time. Beat in vanilla.  In separate bowl whisk together flour, baking powder, baking soda, and salt. Stir into butter mixture in two additions to form slightly sticky dough. Stir in walnuts.

Divide dough in half. On lightly floured surface form each into 12 inch long logs. Place 3 inches apart on parchment paper lined baking sheet. Press to flatten to 2 1/2 inches wide. Bake in 325 degree oven for 30 minutes or until firm.

Transfer logs to a cutting board; cut on diagonal into 1/2 inch thick slices.  Stand slices up 1 inch apart on baking sheet. Bake in 300 F oven for 30 minutes or until almost dry. Transfer to a wire rack; let cool completely.

Maple Glaze
In small bowl, whisk icing sugar with maple syrup. With cooled biscotti sitting side by side, drizzle glaze over tops. Let stand until set about 15 minutes.