tag:blogger.com,1999:blog-83979652933377643132024-03-07T23:35:59.787-08:00Chez ElaineChez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.comBlogger1018125tag:blogger.com,1999:blog-8397965293337764313.post-17615819568133882382023-11-26T14:05:00.000-08:002023-11-26T14:05:00.149-08:00Eggnog Rice Krispie Squares<p> Even my teenager liked this one! Great for the holidays and easy to decorate. From Food and Drink Holiday 2022</p><p><span style="color: #eeeeee;"><br /></span></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1/4 cup (60 mL) unsalted butter, plus more for greasing pan<br style="box-sizing: border-box;" />5 cups (1.25 L) mini marshmallows<br style="box-sizing: border-box;" />1 1/2 tsp (7 mL) rum extract<br style="box-sizing: border-box;" />1/2 tsp (2 mL) freshly grated nutmeg<br style="box-sizing: border-box;" />6 cups (1.5 L) Rice Krispies or other puffed rice cereal<br style="box-sizing: border-box;" />4 oz (115 g) pure white chocolate, chopped<br style="box-sizing: border-box;" />1 cup (250 mL) Cinnamon Toast<br style="box-sizing: border-box;" />Crunch cereal<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. Butter a 9 x 13-inch (23 x 32-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. In a medium pot over medium-low heat, melt butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in rum extract and nutmeg. Fold in rice cereal until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easier. Cool completely, about 45 minutes.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Lift squares out of pan onto a cutting board. Cut 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt white chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Roughly break Cinnamon Toast Crunch with your fingers while sprinkling over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature up to 2 days.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Makes 24 squares</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-49992915140286425902023-11-25T14:01:00.000-08:002023-11-25T14:01:00.137-08:00London Fog Tiramisu<p> An elegant take on Tiramisu.. From Food and Drink Holiday 2022.</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #f3f3f3;">5 egg yolks<br style="box-sizing: border-box;" />1/3 cup (80 mL) honey<br style="box-sizing: border-box;" />1 vanilla bean<br style="box-sizing: border-box;" />4 bags good-quality Earl Grey tea, preferably Davids<br style="box-sizing: border-box;" />3 tbsp (45 mL) brandy<br style="box-sizing: border-box;" />1 cup (250 mL) crème fraîche<br style="box-sizing: border-box;" />1 cup (250 mL) mascarpone<br style="box-sizing: border-box;" />1/2 tsp (2 mL) lemon zest<br style="box-sizing: border-box;" />24 to 30 ladyfingers (or savoiardi in Italian)<br style="box-sizing: border-box;" />1/3 cup (80 mL) grated white chocolate<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #f3f3f3;">1. In bowl of a stand mixer fitted with whisk attachment, place egg yolks and honey. Scrape the seeds of the vanilla bean into the bowl, reserving pod. Whisk on high until mixture is pale, yellow and voluminous, about 6 minutes.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. Place vanilla pod and tea bags in 1 cup (250 mL) boiling water. Steep 15 minutes. Strain into a shallow bowl and add brandy.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Transfer yolk mixture to a different bowl. Place crème fraîche in bowl of stand mixer (no need to wash bowl) and whip until its volume increases by one third, about 3 minutes. Add mascarpone and mix until just combined. Gently stir in yolk mixture. Add lemon zest and mix until combined.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Quickly dip both sides of a ladyfinger into tea mixture, being careful not to soak it, then place in an 8-inch (20-cm) square baking dish. Cover entire bottom of baking dish with a layer of dipped ladyfingers, breaking to fit as needed.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Spread half of mascarpone cream mixture in an even layer over ladyfingers. Dip remaining ladyfingers in tea mixture and make a second layer on top of cream. Spread remaining cream over ladyfingers. Refrigerate at least 3 hours or overnight.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #f3f3f3;">Serves 6 to 8</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-31910273046789317712023-11-23T13:56:00.000-08:002023-11-23T13:56:00.144-08:00Ginger Basque Cheesecake<p> This is moist and I loved the Ginger flavour for it, perfect for your holidays.</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1 3/4 cups (425 mL) whipping cream<br style="box-sizing: border-box;" />2 tbsp (30 mL) finely grated ginger<br style="box-sizing: border-box;" />1 tbsp (15 mL) finely grated lemon zest<br style="box-sizing: border-box;" />1/4 cup (60 mL) all-purpose flour<br style="box-sizing: border-box;" />1 tsp (5 mL) dried ginger<br style="box-sizing: border-box;" />Softened butter for greasing pan<br style="box-sizing: border-box;" />3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature<br style="box-sizing: border-box;" />1 1/2 cups (375 mL) sugar<br style="box-sizing: border-box;" />5 large eggs, at room temperature<br style="box-sizing: border-box;" />2 large egg yolks, at room temperature<br style="box-sizing: border-box;" />1 tsp (5 mL) pure vanilla extract<br style="box-sizing: border-box;" />1/2 tsp (2 mL) fine sea salt<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. Sift flour and dried ginger into a small bowl. Set aside. <br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Preheat oven to 400°F (204°C).<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large mixing bowl to remove any lumps. Transfer batter to prepared pan.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Serves 12</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-24122595304975491302023-11-22T13:49:00.000-08:002023-11-22T13:49:00.136-08:00Peppered Wreath Cookies<p> I love the spicy kick that black pepper gives these cookies. They will be a big hit over the holidays!</p><p><br /></p><p>From Food and Drink Holiday 2022</p><p><span style="color: #eeeeee;"><br /></span></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">2 3/4 cups (675 mL) all-purpose flour, plus extra for dusting<br style="box-sizing: border-box;" />1/2 tsp (2 mL) freshly ground black pepper<br style="box-sizing: border-box;" />1/2 tsp (2 mL) fine sea salt<br style="box-sizing: border-box;" />1/2 tsp (2 mL) cinnamon<br style="box-sizing: border-box;" />1/4 tsp (1 mL) ground cloves<br style="box-sizing: border-box;" />1 cup (250 mL) unsalted butter, at room temperature<br style="box-sizing: border-box;" />1/2 cup (125 mL) granulated sugar<br style="box-sizing: border-box;" />1/4 cup (60 mL) light brown sugar, lightly packed<br style="box-sizing: border-box;" />1 large egg<br style="box-sizing: border-box;" />1/2 tsp (2 mL) pure vanilla extract<br style="box-sizing: border-box;" />2 cups (500 mL) icing sugar<br style="box-sizing: border-box;" />3 tbsp (45 mL) whole milk<br style="box-sizing: border-box;" />White nonpareils or sprinkles (optional)<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. Combine flour with pepper, salt and spices in a small bowl. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium speed until smooth, 1 minute. Stop and scrape down sides of bowl. With machine on medium-low, add egg and vanilla, and mix until almost combined. Gradually add flour mixture and mix until dough comes together. Divide dough in half and shape into discs. Wrap in plastic and refrigerate 1 hour.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Arrange racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Lightly flour work surface. Working with one disc at a time, roll out dough to 1/4 inch (5 mm) thick. Using a 2 3/4-inch (7-cm) scalloped-edge cutter, cut into rounds. Using a 1 1/2-inch (4-cm) scalloped-edge cutter, cut out centres of each round. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Refrigerate 20 minutes. Gather and re-roll scraps then cut out more wreaths, repeating until dough is used up.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Bake in the top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets 5 minutes then transfer to a rack and cool completely.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. Whisk icing sugar and milk in a small bowl until smooth. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with nonpareils, if using. Let stand until dry to the touch, at least 20 minutes. (Cookies will keep at room temperature in an airtight container up to 5 days.)<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Makes 36 cookies</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-23744100535799694702023-11-21T13:41:00.000-08:002023-11-21T13:41:00.136-08:00Hazelnut Brownie Shortbread Bars<p>Something everyone is going to want for the holidays. From Food and Drink Holiday 2022</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #f3f3f3;">SHORTBREAD<br style="box-sizing: border-box;" />3 cups (750 mL) all-purpose flour<br style="box-sizing: border-box;" />3/4 cups (175 mL) icing sugar<br style="box-sizing: border-box;" />1/2 tsp (2 mL) fine sea salt<br style="box-sizing: border-box;" />1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />BROWNIE<br style="box-sizing: border-box;" />3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided<br style="box-sizing: border-box;" />3/4 cup (175 mL) unsalted butter, at room temperature<br style="box-sizing: border-box;" />1 1/2 cups (375 mL) all-purpose flour<br style="box-sizing: border-box;" />1/3 cup (80 mL) Dutch-processed cocoa powder<br style="box-sizing: border-box;" />3 large eggs<br style="box-sizing: border-box;" />1 3/4 cups (425 mL) granulated sugar<br style="box-sizing: border-box;" />1/2 tsp (2 mL) fine sea salt<br style="box-sizing: border-box;" />1/2 tsp (2 mL) pure vanilla extract<br style="box-sizing: border-box;" />1 cup (250 mL) skinless roasted hazelnuts, divided<br style="box-sizing: border-box;" />1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #f3f3f3;">1. Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Reduce oven to 325°F (163°C).<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Sift flour with cocoa powder in a medium bowl. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />7. Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />8. Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />9. Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #f3f3f3;">Makes 32 bars</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-7498620544508700502023-11-20T13:37:00.000-08:002023-11-20T13:37:00.144-08:00Grandmas Chocolate Fudge Cake<p> This is moist and soooo delicious! From Food and drink Holiday 2022</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">CAKE<br style="box-sizing: border-box;" />1/3 cup (80 mL) unsalted butter, plus more for greasing pan<br style="box-sizing: border-box;" />1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan<br style="box-sizing: border-box;" />1 cup (250 mL) granulated sugar<br style="box-sizing: border-box;" />1/2 cup (125 mL) water<br style="box-sizing: border-box;" />1 cup (250 mL) all-purpose flour<br style="box-sizing: border-box;" />1 tsp (5 mL) baking powder<br style="box-sizing: border-box;" />1/2 tsp (2 mL) baking soda<br style="box-sizing: border-box;" />1/2 tsp (2 mL) fine sea salt<br style="box-sizing: border-box;" />1/3 cup (80 mL) whole milk<br style="box-sizing: border-box;" />1/2 tsp (2 mL) white vinegar<br style="box-sizing: border-box;" />1/2 tsp (2 mL) vanilla extract<br style="box-sizing: border-box;" />1 large egg<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />GLAZE<br style="box-sizing: border-box;" />1 cup (250 mL) icing sugar<br style="box-sizing: border-box;" />1/4 cup (60 mL) Dutch-process cocoa powder<br style="box-sizing: border-box;" />3 tbsp (45 mL) whole milk<br style="box-sizing: border-box;" />1/4 tsp (1 mL) peppermint extract (optional)<br style="box-sizing: border-box;" />3 tbsp (45 mL) crushed candy canes<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Serves 6 to 8</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-16829428394129290932023-11-19T13:33:00.000-08:002023-11-19T13:33:00.135-08:00Steak Pie with Scalloped Potatoes<p> This is such a great comfort food. From Food and Drink Holiday 2022</p><p><br /></p><div class="show_recipe" style="box-sizing: border-box; clear: both; margin-bottom: 33px; margin-top: 38px; width: 920.078125px;"><div class="ingredients" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">FILLING<br style="box-sizing: border-box;" />1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish<br style="box-sizing: border-box;" />1 1/2 tsp (7 mL) juniper berries, lightly crushed<br style="box-sizing: border-box;" />1 1/2 tsp (7 mL) fennel seeds, lightly crushed<br style="box-sizing: border-box;" />2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm) pieces<br style="box-sizing: border-box;" />Salt to taste<br style="box-sizing: border-box;" />2 tbsp (30 mL) vegetable oil<br style="box-sizing: border-box;" />5 tbsp (75 mL) unsalted butter, divided<br style="box-sizing: border-box;" />2 medium onions, diced<br style="box-sizing: border-box;" />2 garlic cloves, thinly sliced<br style="box-sizing: border-box;" />Freshly ground pepper to taste<br style="box-sizing: border-box;" />1/4 cup (60 mL) all-purpose flour<br style="box-sizing: border-box;" />1 container (900 mL) no-salt-added beef broth<br style="box-sizing: border-box;" />2 large carrots, peeled, diced<br style="box-sizing: border-box;" />2 celery stalks, diced<br style="box-sizing: border-box;" />1 lb (455 g) cremini mushrooms, quartered<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />TOPPING<br style="box-sizing: border-box;" />3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into<br style="box-sizing: border-box;" />1/8-inch (3-mm) thick rounds<br style="box-sizing: border-box;" />2 tbsp (30 mL) unsalted butter, melted<br style="box-sizing: border-box;" />Freshly ground pepper to taste<br style="box-sizing: border-box;" />3/4 cup (175 mL) grated white cheddar (optional)<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. Position rack in bottom third of oven. Preheat to 325°F (163°C).<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. Make bouquet garni by placing rosemary, juniper berries and fennel seeds in centre of a triple-layered square of cheesecloth. Gather up edges to make a bundle and tie with kitchen twine. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Pat beef dry with paper towel. Season with salt. Heat oil in a large, ovenproof pot over medium-high. Add half of beef. Cook, turning, until browned on all sides, 10 to 12 minutes total. Transfer to a plate. Repeat with remaining beef.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and celery. Add bouquet garni, pressing to submerge. Bring to a boil over medium-high heat then cover. Transfer to bottom third of oven. Cook until beef is very tender and sauce has thickened slightly, 2 1/4 to 2 1/2 hours.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Melt remaining 2 tbsp (30 mL) butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned, 8 to 10 minutes. Season with salt and pepper. Set aside.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />6. For topping, bring a large pot of salted water to a boil. Add potatoes and return to a boil. Cook, stirring occasionally, until almost tender when pierced with a knife, about 2 minutes. Drain well. Transfer to a baking sheet and let stand until cool enough to handle.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />7. To assemble pie, position rack in centre of oven. Increase heat to 425°F (218°C).<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />8. Discard bouquet garni from beef mixture and stir in mushrooms. Transfer to a 9 x 13-inch (23 x 33-cm) baking dish and spread evenly. Cover with potatoes in overlapping rows. Brush with melted butter and season with pepper. Sprinkle with cheese, if using.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />9. Bake in centre of oven until potatoes are golden-brown, 20 to 25 minutes. Let cool 20 minutes before serving. Garnish with rosemary. <br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Serves 4 to 6 </span></div></div><p><br class="Apple-interchange-newline" /></p><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><div class="lcbo_recipedetails_gridview" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222; font-family: acumin-pro, sans-serif; font-size: 15px; font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><div class="recipe-hr" style="box-sizing: border-box;"></div></div></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-13751139666119779642023-11-18T13:29:00.000-08:002023-11-18T13:29:51.975-08:00Coconut Chicken Katsu<p> This was soooo delicious that my picky teenager even ate it and asked for more! This is from Food and Drink Holiday 2022</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">TONKATSU SAUCE<br style="box-sizing: border-box;" />1/2 cup (125 mL) ketchup<br style="box-sizing: border-box;" />2 tbsp (30 mL) Worcestershire sauce<br style="box-sizing: border-box;" />2 tbsp (30 mL) soy sauce<br style="box-sizing: border-box;" />1 tbsp (15 mL) fancy molasses<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />COCONUT CHICKEN KATSU<br style="box-sizing: border-box;" />8 boneless, skinless chicken thighs<br style="box-sizing: border-box;" />Salt to taste<br style="box-sizing: border-box;" />1/2 cup (125 mL) all-purpose flour<br style="box-sizing: border-box;" />3 large eggs, beaten<br style="box-sizing: border-box;" />2 cups (500 mL) unsweetened medium desiccated coconut<br style="box-sizing: border-box;" />2 cups (500 mL) vegetable oil<br style="box-sizing: border-box;" />Flaky sea salt to taste<br style="box-sizing: border-box;" />Steamed rice, finely sliced green cabbage and lemon wedges for serving<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: #eeeeee;">1. For the tonkatsu sauce, whisk ingredients in small bowl until combined. (Sauce will keep, covered and refrigerated, up to 1 month.)<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />2. For the chicken katsu, place a piece of plastic wrap on a large cutting board, top with four chicken thighs. Cover with another sheet of plastic wrap. Gently pound chicken with a meat mallet or heavy-bottom pot, until it’s about 1/2-inch (2-cm) thick. Transfer to a baking sheet. Repeat with remaining thighs. Season with salt.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />3. Place flour, beaten eggs and coconut into three separate shallow bowls or pie plates. Working one at a time, dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip off. Finally, dredge in coconut. Place coated chicken on baking sheet.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />4. Preheat oven to 350°F (177°C). Place a wire rack over a rimmed baking sheet.<br style="box-sizing: border-box;" /> <br style="box-sizing: border-box;" />5. Place vegetable oil in a large, deep skillet or Dutch oven. Heat over medium heat to 350°F (177°C). Working two at a time, fry chicken until golden brown, 1 to 2 minutes per side. Place on rack and sprinkle with flaky salt. When chicken is all browned, bake until cooked through, 3 to 4 minutes. Slice chicken pieces into 1/2-inch (1-cm) strips. Drizzle with tonkatsu sauce. Serve with rice, sliced cabbage and lemon wedges.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: #eeeeee;">Serves 4</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-26451523822541100222023-08-23T04:40:00.002-07:002023-08-23T04:40:23.564-07:00Rum Cream<p> This is a rich, creamy celebration drink. Easy to make and a delicious addition to any holiday meal.</p><p><br /></p><div style="text-align: left;">1/2 cup amber rum</div><div style="text-align: left;">1/2 cup spiced rum</div><div style="text-align: left;">1 cup sweetened condensed milk</div><div style="text-align: left;">1/2 cup milk</div><div style="text-align: left;">1 tsp crushed allspice</div><div style="text-align: left;">1/2 cup chilled coffee</div><div style="text-align: left;">2 tbsp chocolate sauce</div><div style="text-align: left;">1/2 tsp vanilla extract</div><div style="text-align: left;">1 cinnamon stick</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add all ingredients to a 3 cup bottle. Close lid and shake well to mix. Keep chilled for up to 2 weeks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes about 5 servings</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-89107404569844822782023-08-23T04:32:00.003-07:002023-08-23T04:33:05.758-07:00Cranberry Lime Gin Smash<p> A refreshing drink that is easy to make. I grow mint in my herb garden and using fresh mint really enhances this drink.</p><p><br /></p><div>3 fresh mint leaves, torn<br />1 tsp granulated sugar<br />1 1/2 oz gin<br />Juice from 1/2 lime</div><div>Crushed ice</div><div>1 tbsp frozen cranberries</div><div>2 oz cranberry juice</div><div>sparkling water</div><div>lime wedges</div><div><br /></div><div><ul style="text-align: left;"><li>To a cocktail glass, add 3 mint leaves, sugar, gin and lime juice. Use a muddler to release flavour of fresh mint.</li><li>Fill glass with crushed ice and frozen cranberries. Add cranberry juice and top with a splash of sparkling water. Garnish with lime and fresh mint.</li></ul><div>Makes 1 drink.</div></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-42106020166268265492023-08-09T11:46:00.001-07:002023-08-09T11:46:02.459-07:00Chicken Liver Pate<p> This is lovely with a good quality cracker and a nice glass of wine!</p><p><br /></p><div style="text-align: left;">225g chicken livers, rinsed well under cold water</div><div style="text-align: left;">3/4 cup + 1 tbsp butter, divided</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">Freshly cracked pepper to taste</div><div style="text-align: left;">2 shallots, finely chopped </div><div style="text-align: left;">1 small garlic clove, minced</div><div style="text-align: left;">2 tbsp cognac</div><div style="text-align: left;">1/2 tsp allspice</div><div style="text-align: left;">Freshly grated nutmeg to taste</div><div style="text-align: left;">fresh herbs for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>Trim any connective tissue or discoloured pieces from livers. Cut each in half where the lobes naturally separate.</li><li>In a large frying pan, melt 1/4 cup butter over medium heat. When butter is foaming, add livers. Season with salt and pepper. Cook, turning often, until livers are just no longer pink inside, about 4 minutes. Transfer to a plate. Set aside.</li><li>To the same pan, add shallots and garlic. Cook, stirring often, until soft and lightly brown, 2 to 3 minutes. Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off alcohol. Alternatively, Cognac can be reduced for 2 minutes. When flame subsides or after 2 minutes, remove from heat and stir in allspice and nutmeg. Let cool for 10 minutes.</li><li>Cut 1/2 cup butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture. Process until very smooth, scraping down sides if needed. Scrape into a serving bowl, smooth top.</li><li>In a small saucepan, melt remaining 1 tbsp butter. Pour evenly over pate. Refrigerate until set, 1 hour. Sprinkle with fresh herbs, if using before serving. Serve with baguette or crackers. Pate can be made ahead and chilled for up to 2 days. Bring to room temperature before serving.</li></ul><div>Serves 6 to 8</div><div><br /></div><div>From Food and Drink Holiday 2021</div></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-70299472018304458882023-08-09T11:25:00.002-07:002023-08-09T11:25:22.757-07:00Burnt Sugar Potatoes<p> Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.</p><p><br /></p><div style="text-align: left;">1.13 Kg fingerling potoates</div><div style="text-align: left;">1/2 cup granulated sugar</div><div style="text-align: left;">1/4 cup water</div><div style="text-align: left;">1/4 cup butter</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>Place potatoes in a large pot with enough water to cover. Cover with a lid and bring water to a boil over high heat. Cook until potatoes are fork tender, about 10 minutes. Drain well and transfer to a baking sheet then let cool completely, about 1 hour.</li><li>Using a paring knife, peel and discard skin from potatoes. Remove any imperfections if needed. Set aside.</li><li>In a large heavy frying pan, combine sugar with water and set over medium high heat. Without stirring let come to a gentle simmer. Swirl the pan as mixture begins to turn golden. When it is medium golden stir in butter until melted. Carefully add potatoes, mixture will lightly seize. Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened about 5 minutes. Remove from heat and season with salt.</li></ul></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-91860019194689299602023-08-06T03:38:00.002-07:002023-08-06T03:38:14.836-07:00Pistachio Alexander<p> This is a bit of a decadent drink, suited well as a dessert. I had no idea where to get pistachio syrup so I resorted to Amazon and it was surprisingly good. The pistachio syrup also worked well in other drinks and even as a flavouring in coffee so if you don't want to drink pistachio alexanders until you finish the syrup it is pretty versatile. </p><p><br /></p><p>In a cocktail shaker filled with ice, combine 1 oz cream, 1 oz pistachio syrup, 1/2 oz white creme de cacao and 1 1/4 oz amber rum. Shake and strain into prepared glass and sprinkle a little crushed pistachio overtop</p><p><br /></p><p>makes one cocktail</p>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-17044336592280819582023-08-01T16:37:00.002-07:002023-08-01T16:37:39.930-07:00Easy Hazelnut Chocolate Spread<p> This was not quite as spreadable as the commercial brands, but the flavour was wonderful! I definitely needed by Food Processor for this. I don't think it would come out smooth any other way.</p><p><br /></p><div>1 1/2 cups hazelnuts<br />3/4 cup icing sugar<br />1/4 cup unsweetened cocoa powder</div><div>2 tbsp vegetable oil or melted coconut oil</div><div>1 1/2 tsp pure vanilla extract</div><div>3/4 tsp kosher salt</div><div>6 oz (170 g) milk chocolate, chopped, melted</div><div><br /></div><div><ul style="text-align: left;"><li>Preheat oven to 350F.</li><li>Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to plaster 11 to 15 minutes. Let cool enough to handle</li><li>Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.</li><li>Scrape down bowl, add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2 cup glass jar. Cover and stop in a cool dark cupboard for up to 2 weeks or refrigerate for up to 2 months. If refrigerated, bring to room temperature before serving.</li></ul><div>Makes 1 3/4 cup </div></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-53936841875718628862023-07-29T08:06:00.006-07:002023-07-29T08:06:44.341-07:00Spicy and Sweet Nut and Sesame Bars<p> This is a fun snack with a bit of a kick. Feel free to switch up the type of nuts used. The recipe is modified from one in Food and Drink Holiday 2021.</p><p><br /></p><div style="text-align: left;">1/4 cup honey</div><div style="text-align: left;">1 tsp ground chilli spice</div><div style="text-align: left;">2/3 cup roasted unsalted peanuts</div><div style="text-align: left;">2/3 cup roasted unsalted cashews</div><div style="text-align: left;">1/3 cup shelled pistachios</div><div style="text-align: left;">2 tbsp white sesame seeds</div><div style="text-align: left;">1 tbsp black sesame seeds</div><div style="text-align: left;">1/4 tsp kosher salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. line a baking sheet with parchment paper</div><div style="text-align: left;">2. Heat a medium saucepan over medium heat. Add honey and chilli spice, and stir well. Cook for 2 minutes, stirring occasionally until heated through.</div><div style="text-align: left;">3. Add peanuts, cashews, pistachios and white and black sesame seeds and stir to mix. Cook, stirring occasionally for 2 minutes or more. </div><div style="text-align: left;">4. Pour nut mixture onto baking sheet. Spread and shape evenly into an 8x6 inch flat rectangle and sprinkle with salt.</div><div style="text-align: left;">5. Let cool for 5 minutes and then cut into 12 even pieces. Cool completely before serving. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4 to 6.</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-46621789012285942542023-06-11T14:49:00.006-07:002023-06-11T14:49:57.980-07:00Shortbread Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZpdk1Nn-dU31dy086bj8rw4Xi2l-uNQgwke6IqT2h9GIEdIjxTZ-cW3oy3fAnZ4pgYMb-hT4S-f9sjj6S5dma3vYbfv17m-9W15K4ADYdRjtI_GBfTcD91-pn3ZPk7ElLr8WwTRjtL0BHO4OWvkypnl_Tkd04EQh976VFT8gRSwvsnvY1qnViq33GQ/s4032/IMG_9166.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZpdk1Nn-dU31dy086bj8rw4Xi2l-uNQgwke6IqT2h9GIEdIjxTZ-cW3oy3fAnZ4pgYMb-hT4S-f9sjj6S5dma3vYbfv17m-9W15K4ADYdRjtI_GBfTcD91-pn3ZPk7ElLr8WwTRjtL0BHO4OWvkypnl_Tkd04EQh976VFT8gRSwvsnvY1qnViq33GQ/s320/IMG_9166.HEIC" width="240" /></a></div><br /><p></p><p>These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter. Just change up the jam flavour or put chocolate instead of jam in the centre. Maybe even peanut butter or almond butter. Use your imagination. I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from. I used Apricot jam this time. I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.</p><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM9UJoE77qzzqSeHPaHpTwRqCNPuTqJ316ocWm6n1KStGRRU4T31zaH9AX09yZ-vlr4HlixzxKsb-Q5TJbwZuU2UwxNRYet2NPnbK5N72P8Mes2xfooqsbiPzi4x7aQfgf702hogxxSS5xIMcY6vVlYrsTJmBw1PNHzJGKQ_ZcqM8_KFS470rv8giBA/s4032/IMG_9163.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM9UJoE77qzzqSeHPaHpTwRqCNPuTqJ316ocWm6n1KStGRRU4T31zaH9AX09yZ-vlr4HlixzxKsb-Q5TJbwZuU2UwxNRYet2NPnbK5N72P8Mes2xfooqsbiPzi4x7aQfgf702hogxxSS5xIMcY6vVlYrsTJmBw1PNHzJGKQ_ZcqM8_KFS470rv8giBA/s320/IMG_9163.HEIC" width="240" /></a></div></div><br /><br /><br /><p><br /></p><div>4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)<br />1 tbsp baking powder<br />1 cup plus 1 1/2 tbsp sugar</div><div>300g/11oz butter at room temperature</div><div>2 eggs at room temperature</div><div>your choice jam</div><div><br /></div><div>Preheat the oven to 400F and line a baking sheet with parchment paper. (I use stoneware which takes a little longer to bake but I like the result).</div><div><br /></div><div>Whisk together all dry ingredients and add butter. Knead with hands in a bowl until well mixed. Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Z6ikGbnVTYS2zSw97XPpTkJZK_CvI3TGvZMIiiIiQsS1axUxzd8USblmMeTJ_-oayahCtyiQDjI3Bgm1x7H8uiPFDBpfDz1e4TyUnLo2CKKgNU3glzVBjHjRKslU5FIJIPaO3HK0e0NnIOfOKRp-FewPnTetjcJc7Yw-OAdrKlbDSsh-Am24Bz8QQ/s4032/IMG_9162.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Z6ikGbnVTYS2zSw97XPpTkJZK_CvI3TGvZMIiiIiQsS1axUxzd8USblmMeTJ_-oayahCtyiQDjI3Bgm1x7H8uiPFDBpfDz1e4TyUnLo2CKKgNU3glzVBjHjRKslU5FIJIPaO3HK0e0NnIOfOKRp-FewPnTetjcJc7Yw-OAdrKlbDSsh-Am24Bz8QQ/s320/IMG_9162.HEIC" width="240" /></a></div></div><div><br /></div><div>Shape the dough into 20 little balls with your hands and place on the prepared baking sheet. Make an indentation in each one (use your finger or the end of a wooden spoon). Fill the indentation with jam.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN2rWYOHX6qRWt2O34hjTDcnr66GB8Qqw8uKh4jJBlvuA9XdHVvG_MYKmRQ2Pvos7P0Qfotah22zP9oDVrN8-jIAOuE9EecNfe_iEk1NH86uwIGrg-iV2n44UgPxDjHImNBNvbOQ1qPdTvnoII6zT0K8NQ5xD_9wwQbkkDtbhrvBNrmZo30azWi2UwQ/s4032/IMG_9164.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN2rWYOHX6qRWt2O34hjTDcnr66GB8Qqw8uKh4jJBlvuA9XdHVvG_MYKmRQ2Pvos7P0Qfotah22zP9oDVrN8-jIAOuE9EecNfe_iEk1NH86uwIGrg-iV2n44UgPxDjHImNBNvbOQ1qPdTvnoII6zT0K8NQ5xD_9wwQbkkDtbhrvBNrmZo30azWi2UwQ/s320/IMG_9164.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl62QnyXMu9MsA7rqrH4qQFFCxggf2RHV69TvWu6AKx4OZRLEOJ6NUMAU6mKRv482RbzlHJy0scuPVZxX2IJMNHtkCwl4oRb_XL9Hp3OhzbXf7bqka1hx1YLl4fbG8RewYlpW3q6EDN2mP_AVvCkDxfdbfoEL18ut4BmhXUxOzHzd9b4BYpjP8qGYdAw/s4032/IMG_9165.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl62QnyXMu9MsA7rqrH4qQFFCxggf2RHV69TvWu6AKx4OZRLEOJ6NUMAU6mKRv482RbzlHJy0scuPVZxX2IJMNHtkCwl4oRb_XL9Hp3OhzbXf7bqka1hx1YLl4fbG8RewYlpW3q6EDN2mP_AVvCkDxfdbfoEL18ut4BmhXUxOzHzd9b4BYpjP8qGYdAw/s320/IMG_9165.HEIC" width="240" /></a></div><br /><div><br /></div><div>Bake in oven for about 10 minutes or until golden brown. </div><div><br /></div><div><br /></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-56761431616353566032023-06-06T10:14:00.001-07:002023-06-06T10:14:00.128-07:00Gingerbread Snap Biscotti<p> I love a Biscotti and this gingerbread biscotti is fantastic! From Food and Drink Magazine</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">2 tbsp (30 mL) unsalted butter, softened<br style="box-sizing: border-box;" />1/3 cup (80 mL) old-fashioned (dark) brown sugar<br style="box-sizing: border-box;" />1 large egg, room temperature<br style="box-sizing: border-box;" />1/2 tsp (2 mL) pure vanilla extract<br style="box-sizing: border-box;" />1 cup (250 mL) all-purpose flour<br style="box-sizing: border-box;" />1/4 tsp (1 mL) baking powder<br style="box-sizing: border-box;" />1/4 tsp (1 mL) salt<br style="box-sizing: border-box;" />1 tsp (5 mL) ground ginger<br style="box-sizing: border-box;" />1 tsp (5 mL) ground cinnamon<br style="box-sizing: border-box;" />1/2 tsp (2 mL) ground allspice<br style="box-sizing: border-box;" />1/2 tsp (2 mL) ground cloves<br style="box-sizing: border-box;" />1/2 tsp (2 mL) ground nutmeg<br style="box-sizing: border-box;" />1/4 tsp (1 mL) demerara sugar</span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si flour mixture into the butter mixture and mix on low speed until well incorporated.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.</span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: white;">Serves 4 to 6</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-57098066594522152422023-06-06T04:21:00.001-07:002023-06-06T04:21:12.089-07:00Chocolate Chip Banana Muffins<p> These turned out great! I enjoy them for a quick, out the door breakfast.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR9EtsANRTuQTE5L00oov0KD01-Xop9j8piqVeKmnvXPljMpBM7Eklv3_vGIx-WCJIYIqcwVd_E2gQsPgqyoddJK8J2QUWLTWO6fFI5ra-_1BaRosWG6skGwk2I9K1t5FTQC5aDqaOuYTXhuS3t6F1Csu9FvOQOJ9CkctPPGCjj1fkp_BGrIU1kx1XQ/s4032/IMG_9143.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR9EtsANRTuQTE5L00oov0KD01-Xop9j8piqVeKmnvXPljMpBM7Eklv3_vGIx-WCJIYIqcwVd_E2gQsPgqyoddJK8J2QUWLTWO6fFI5ra-_1BaRosWG6skGwk2I9K1t5FTQC5aDqaOuYTXhuS3t6F1Csu9FvOQOJ9CkctPPGCjj1fkp_BGrIU1kx1XQ/s320/IMG_9143.HEIC" width="320" /></a></div><br /><p><br /></p><div style="text-align: left;">125 g (4 1/2 oz) plain flour</div><div style="text-align: left;">1 tsp baking powder</div><div style="text-align: left;">1 tsp baking soda</div><div style="text-align: left;">100 g (3 1/2 oz) wholewheat flour</div><div style="text-align: left;">12 g (1/2 oz) ground flax</div><div style="text-align: left;">60 g (2 1/4 oz) soft brown sugar</div><div style="text-align: left;">75 g (3 oz) chocolate chips</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">4 tbsp freshly squeezed orange juice</div><div style="text-align: left;">1 tsp vanilla extract</div><div style="text-align: left;">3 ripe bananas, mashed</div><div style="text-align: left;">125 g (4 1/2 oz) unsalted butter, melted</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pre heat the oven to 375 F. Line 12 cup muffin tin with paper liners. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, sift together the flours, ground flax, baking powder, baking soda, sugar and chocolate chips. In a separate bowl, lightly beat the eggs, then stir in the orange juice, vanilla extract, mashed bananas and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overman, the mixture should still be a bit lumpy, this will keep the muffins light and fluffy.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spoon the mixture into the paper liners, filling them to 1/2 inch below the rim. Bake for 20 minutes, until golden brown and firm to the touch. Cool for 5 minutes in the tin before removing to a wire rack. Eat warm or leave to cool.</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-79142596847110965592023-06-05T10:33:00.001-07:002023-06-05T10:33:00.139-07:00Black Cocoa Shortbreads<p> These are truly delicious! Black Cocoa Powder can be found at most Bulk Food Stores but you can use whatever you have on hand they just won't be as dark.</p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">1 1/2 cups (375 mL) all-purpose flour<br style="box-sizing: border-box;" />1/3 cup (80 mL) black cocoa powder<br style="box-sizing: border-box;" />1/4 cup (60 mL) cornstarch<br style="box-sizing: border-box;" />1 cup (250 mL) unsalted butter, softened<br style="box-sizing: border-box;" />1/2 cup (125 mL) icing sugar, sifted<br style="box-sizing: border-box;" />1 tsp (5 mL) pure vanilla extract<br style="box-sizing: border-box;" />Flaky sea salt, preferably Maldon</span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">1. In a small bowl, sift together flour, cocoa and cornstarch. Set aside.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />2. In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop the machine and add half of the flour mixture. Mix on low until combined. Stop the machine and add the remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out the dough. Refrigerate until firm, at least 4 hours, preferably overnight.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />3. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />4. Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating the sheet at halfway mark until cookies are set, about 15 minutes. (When the first tray is 5 minutes away from being done, prepare the second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />5. Store in an airtight container at room temperature for up to 1 month.</span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: white;">Makes 36 cookies</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-71402398375754652052023-06-04T09:29:00.001-07:002023-06-04T09:29:00.157-07:00Sugar Cookie Shots<p>Indulgent, but sooo good</p><p><br /></p><div style="text-align: left;">4 oz Bourbon Cream</div><div style="text-align: left;">2 oz Dr. McGillicuddys Butterscotch</div><div style="text-align: left;">1 oz Triple Sec</div><div style="text-align: left;"> 1/2 oz Kahlua</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-20296805506452317282023-06-03T08:58:00.002-07:002023-06-03T08:58:00.146-07:00Triple Chocolate Thumbprint Cookies<p> Colourful and easy to make cookies that look very fancy when done. This came from Food and Drink - I used blue instead of red, but go with your favourite colour. I think this would look nice with white chocolate too.</p><p><br /></p><div class="ingredients" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">1 1/2 cups (375 mL) all-purpose flour<br style="box-sizing: border-box;" />1/3 cup (80 mL) unsweetened cocoa powder<br style="box-sizing: border-box;" />1/2 tsp (2 mL) baking soda<br style="box-sizing: border-box;" />1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt<br style="box-sizing: border-box;" />1/2 cup (125 mL) unsalted butter, at room temperature<br style="box-sizing: border-box;" />1/2 cup (125 mL) granulated sugar<br style="box-sizing: border-box;" />1/3 cup (80 mL) packed light brown sugar<br style="box-sizing: border-box;" />1 egg<br style="box-sizing: border-box;" />1 tsp (5 mL) pure vanilla extract<br style="box-sizing: border-box;" />1 tsp (5 mL) instant espresso powder (optional)<br style="box-sizing: border-box;" />1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled<br style="box-sizing: border-box;" />1/4 cup (60 mL) turbinado sugar<br style="box-sizing: border-box;" />5 oz (140 g) chopped ruby chocolate<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />GARNISH (OPTIONAL)<br style="box-sizing: border-box;" />1/4 cup (60 mL) chopped ruby chocolate, melted<br style="box-sizing: border-box;" />1/4 cup (60 mL) chopped dark chocolate, melted</span></p></div><div class="directions" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); font-family: acumin-pro, sans-serif; font-size: 15px;"><p style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 24px; margin: 8px 0px 20px;"><span style="color: white;">1. Preheat oven to 350°F(177°C). Line 2 baking sheets with parchment paper.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />2. In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />3. In a large bowl, beat together butter, granulated sugar and brown sugar using a hand mixer on medium speed until smooth and creamy, 2 to 3‑minutes. Add egg, vanilla and espresso powder, if using, and beat until combined, about 1 minute. Scrape down bowl. Add dark chocolate and beat for 30 seconds.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />4. Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into a disc. Refrigerate for 10‑minutes.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />5. Roll 1 tbsp (15 mL) portions of dough into balls, then roll in turbinado sugar. Arrange 1 inch (2.5‑cm) apart on prepared pans. Press the thumb or handle end of a wooden spoon into the centre of each ball to create a 1/2-inch (1‑cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around the edges. Repeat with remaining balls.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />6. Bake, 1 sheet at a time, until edges are set and begin to crack, 10 to 12 minutes. Using the end of a wooden spoon, gently press centres again, as the dough will puff during baking. Cool for 5 minutes, then transfer to a cooling rack to cool completely.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />7. Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />8. Spoon 1 tsp (5 mL) mixture into each cookie well and let cool completely. Drizzle a spoonful of melted ruby chocolate and dark chocolate over each cookie, if desired. Store in an airtight container for up to‑5‑days.</span></p></div><div class="servicesize" style="box-sizing: border-box; font-family: acumin-pro, sans-serif; font-size: 15px; font-weight: 700 !important; letter-spacing: 0.2px; line-height: 24px;"><span style="color: white;">Makes 48 cookies</span></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-39374745751624628502023-06-02T08:43:00.001-07:002023-06-02T08:43:00.137-07:00Chocolate Peanut Butter Stained Glass Bars<p> A retro treat that requires no baking!</p><p><br /></p><p>1/3 cup unsalted butter</p><p>2 cups semi-sweet chocolate chips, divided</p><p>1/3 cup creamy peanut butter</p><p>3 tbsp unsweetened cocoa powder</p><p>2 tsp pure vanilla extract</p><p>1/2 tsp kosher salt</p><p>1 bag (400 g) multicoloured miniature marshmallows, about 10 cups</p><p>1 cup salted peanuts, roughly chopped</p><p>2/3 cup flaked sweetened coconut</p><p><br /></p><div style="text-align: left;">* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges</div><div style="text-align: left;">* Melt butter in a medium saucepan set over medium heat. Cook, without stirring until light brown and slightly nutty, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Cool for 2 minutes</div><div style="text-align: left;">* Add 1/2 cup chocolate to butter and stir until melted. Repeat with remaining chocolate chips in 2 stages. Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth. Cool completely about 20 minutes. </div><div style="text-align: left;">* Place marshmallows and peanuts in a large mixing bowl. Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top. Sprinkle with coconut if using. </div><div style="text-align: left;">* Refrigerate for at least 3 hours, preferably overnight.</div><div style="text-align: left;">*Grabbing sides of parchment paper, remove bars and transfer to cutting board. Cut into squares or slices and store in an air tight container and refrigerate.</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-87697004069705886952023-06-01T08:40:00.001-07:002023-06-01T08:40:07.009-07:00Cranberry Margarita<p> Cranberry adds colour and flavour to any recipe and this is no different. This is nice for the holidays or on a hot day.</p><p><br /></p><div style="text-align: left;">5 oz Tonic water</div><div style="text-align: left;">1 oz Grand Marnier</div><div style="text-align: left;">0.5 oz Campari</div><div style="text-align: left;">1.5 oz tequila</div><div style="text-align: left;">1/4 cup frozen cranberries</div><div style="text-align: left;">1 tsp fresh lime juice</div><div style="text-align: left;">Salt for rim</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Rim your favourite cocktail glass with salt and then fill with ice and frozen cranberries. Add lime juice, tequila, grand mariner and Campari to cocktail shaker then shake until mixed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Strain into slated cocktail glass and top with tonic water.</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-52676751294832558942023-05-26T10:16:00.004-07:002023-05-26T10:16:27.554-07:00Whole Wheat Loaf with Poppy Seeds<p>I love baking bread, the way it fills up the house with its smell! This is a whole wheat version of a poppy seed loaf, change the whole wheat to all purpose or bread flour if you prefer a white loaf.</p><p><br /></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKOGQswavYrNTGTThOIevGr2zrg5qfp2yOPxht-1GWHJWN8tKG40BBubzPPXNwzb4PdGwQdQiOTW-TUBDsoYQZZogV-PZXofZ54U1tn2TQzZTdGsTtHS3GObdVtw8SyV7L5l30MuHiKk6E_8-q_Ls0YY19ae04_hVqFmc5560su6y0ywwcnC_kj5teA/s4032/IMG_9060.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKOGQswavYrNTGTThOIevGr2zrg5qfp2yOPxht-1GWHJWN8tKG40BBubzPPXNwzb4PdGwQdQiOTW-TUBDsoYQZZogV-PZXofZ54U1tn2TQzZTdGsTtHS3GObdVtw8SyV7L5l30MuHiKk6E_8-q_Ls0YY19ae04_hVqFmc5560su6y0ywwcnC_kj5teA/s320/IMG_9060.jpeg" width="240" /></a></div>1 cup water</div><div style="text-align: left;">1 cup milk + 2 tbsp</div><div style="text-align: left;">2 packages traditional yeast</div><div style="text-align: left;">3 1/2 tbsp butter at room temperature</div><div style="text-align: left;">5 1/2 cups whole wheat flour</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">3 tbsp Poppy Seeds</div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Warm water and milk to a tepid temperature (be careful not to have it too hot or it will kill the yeast). Sprinkle yeast on top to proof. Leave for 10 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put salt, butter and flour into a large bowl. Add yeast/milk/water and knead until elastic and shiny.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover the bowl with a clean dish towel and leave the dough to rise in a warm spot for about 35 min or until doubled in size.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Line 2 baking sheets with a clean dish with parchment paper or butter three 9x5x3 inch loaf pans.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the dough on a lightly floured surface and divide it in half of 3 depending on how large you want your loaves. Shape them nicely and then lightly oil or butter the tops of them. Cover with a clean dish towel again and leave in a warm place to rise for another 20 minutes or until doubled in size.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 400F. Whisk egg in a small bowl with 1 tbsp water. Brush on loaves and sprinkle with poppy seeds. Bake for 20-25 minutes or until cooked through and nicely golden. Leave to cool on wire racks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0tag:blogger.com,1999:blog-8397965293337764313.post-29207692387730263292023-05-20T15:46:00.004-07:002023-05-20T15:46:35.474-07:00Get up and Go Energy Bites<p>These taste so good it is hard to believe they are healthy. I have been trying to change up my diet and found this recipe in 500 Vegetarian and Vegan Recipes. I stayed pretty true to the recipe except I switched Medjool Dates for regular dates. It was very easy to do with my Ninja Food Processor. It would have been frustrating with a blender or hand mixer. Thank you to my husband for gifting this to me! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwRNpHTvnRE2QYl_tejiz1Eh8O2OKMHLGFlUdsCadJZV7PD-QHW37JES__76y2JWlpW4LQ5iQoZjTCoXL-CZcwVOJn8kslRETaXXzMfkQKmZfencWH2MpteR4i3GLeg60Wpj12M7jsGzeKdUaqjRQQTLSf5ubZhWALYe58Cy0uNHla4VNDq_RemeDBw/s4032/IMG_9035.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwRNpHTvnRE2QYl_tejiz1Eh8O2OKMHLGFlUdsCadJZV7PD-QHW37JES__76y2JWlpW4LQ5iQoZjTCoXL-CZcwVOJn8kslRETaXXzMfkQKmZfencWH2MpteR4i3GLeg60Wpj12M7jsGzeKdUaqjRQQTLSf5ubZhWALYe58Cy0uNHla4VNDq_RemeDBw/s320/IMG_9035.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOjb2y1lhURkgmWPqHC1XJpMTjyLWoo2kNJ0o9YiVVifzgo9F7EI_uXJKR5P2aLKjVgiTjkUfPEbTxDcjcA_5bZmWiU6rXq999KYYJLMv2ivipJ13sztlNaou58VrUq6xJK2A5c_TmcXsulAT3Jn7YqTVUcOQ_ktNJhf0rGaqn9d85cbAxpXYT69q7A/s4032/IMG_9036.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOjb2y1lhURkgmWPqHC1XJpMTjyLWoo2kNJ0o9YiVVifzgo9F7EI_uXJKR5P2aLKjVgiTjkUfPEbTxDcjcA_5bZmWiU6rXq999KYYJLMv2ivipJ13sztlNaou58VrUq6xJK2A5c_TmcXsulAT3Jn7YqTVUcOQ_ktNJhf0rGaqn9d85cbAxpXYT69q7A/s320/IMG_9036.jpeg" width="320" /></a></div><br /><p><br /></p><div>150 grams Pecans ( or your desired nut)<br />400 grams pitted dates<br />1 tbsp coconut oil<br />2 tbsp unsalted peanut butter</div><div>2 tbsp cocoa powder</div><div>pinch salt</div><div>1 tbsp water</div><div><br /></div><div> * Place the pecans in a food processor and pulse until crushed - do not overwork or the pecans will form a butter.</div><div>* Add the dates, coconut oil and water and continue to pulse to mix. Add the peanut butter, cocoa powder and salt, then pulse again. </div><div>* Take 1 tbsp of the mixture and roll it into a ball. Place on a sheet of parchment paper set on a small tray or plate. Repeat until all the mixture has been used. </div><div>* Place the rolled balls into the fridge for around 1 hour, then remove from the paper and store in an airtight container in the fridge for up to 2 weeks.</div>Chez Elainehttp://www.blogger.com/profile/06475218172521552555noreply@blogger.com0