Mexican Chocolate Cookies

 These chocolate cookies are easy to make and have just a bit of chill heat.  Decorate seasonally with white or coloured icing or melted chocolate.

1 1/4 cups flour

1/4 cup cornstarch

1/2 cup cocoa powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cayenne

1/2 cup unsalted butter

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

1 egg yolk

1.  Preheat oven to 350F.

2. In a medium bowl, whisk together flour, cornstarch, cocoa, salt, cinnamon and cayenne.  In a separate bowl, cream butter using an electric mixer.  Beat in sugar and vanilla; mix in egg and yolk.  Add flour mixture and stir to combine.  Bring together in a ball and flatten slightly.

3.  If dough is sticky, lightly dust surface with cocoa, roll out dough a scant 1/4 inch thick.  Cut out using your favourite cookie cutters and re roll trims.  Bake for 8 to 10 minutes or until edges are firm to the touch.  Cool on a rack.

Rum Cream

 This is a rich, creamy celebration drink.  Easy to make and a delicious addition to any holiday meal.

1/2 cup amber rum

1/2 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk

1 tsp crushed allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a 3 cup bottle.  Close lid and shake well to mix.  Keep chilled for up to 2 weeks.

Makes about 5 servings

Gingerbread Cake

 

This is from Food and Drink Magazine, I made it out of season so I did not turn it into a tree, but the icing here is wonderful.  The Earl Grey infusion is really delicate and tastes wonderful

GINGERBREAD CAKE

1 cup (250 mL) hot strongly brewed
Earl Grey tea
2 tsp (10 mL) baking soda
2 cups (500 mL) all-purpose flour
­1/2 cup (125 mL) whole wheat flour
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each ground nutmeg and salt
1 tsp (5 mL) baking powder
1/2 cup (125 mL or 1 stick) butter, softened
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) fancy or cooking molasses
2 eggs, lightly beaten

EARL GREY BUTTERCREAM
­1/4 cup (60 mL) whipping cream
1 bag Earl Grey tea
1 1/2 cups (375 mL or 3 sticks) butter, softened
1 cup (250 mL) mascarpone, room temperature
­1/4 tsp (1 mL) salt
1/2 tsp (2 mL) vanilla extract
2 cups (500 mL) sifted icing sugar
1/4 cup (60 mL) sprinkles

1. For the cake, preheat the oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 ­cm) baking dish. Line bottom with parchment paper.

2. Combine tea and baking soda in a bowl. In ­a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside.

3. Using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on a rack.

4. Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using the full length of cake (reserve trimmings). Cut in half horizontally through the centre to form 2 equal layers; set aside.

5. For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into the cream. Remove from heat, cover and let stand until cooled to room temperature.

6. Without straining, add cream mixture to a­ large mixing bowl along with butter, mascarpone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time.

7. Arrange the bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place the second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of the cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Serves 8 to 12

Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

---

European Spice Cookies

An old fashioned gingerbread cookie, thin, dark and spicy.  These don’t need to be iced but a small amount of royal icing can make them look festive.  From Food and Drink Holiday 2014.

1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup fancy molasses
1/2 tsp vanilla

ROYAL ICING
2 cups icing sugar
1 tbsp meringue powder
1 tbsp lemon juice
1 to 2 tbsp water
Gel food colour if desired

1. Combine flour, baking soda, cinnamon, ginger, cloves, pepper and salt in a bowl.
2. Beat together butter, sugar, molasses and vanilla until smooth.  Add flour mixture and beat until well combined (dough will be soft and slightly sticky.) Divide dough into 2 pieces, wrap well in plastic and chill for 1 hour or until dough has firmed up.  Working with 1 piece at a time, roll dough out on a lightly floured piece of parchment paper with a floured rolling pin to about 1/16 inch thick.  Transfer sheets of rolled dough to fridge or freezer for 1 hour to firm up again.
3. Preheat oven to 375F.
4. Working with 1 sheet of dough at a time, use cookie cutters to cut into desired shapes and transfer to a parchment lined baking sheet.  Gather, chill and re roll scraps as desired.
5. Bake for 6 to 7 minutes or until cookies are dry to the touch and slightly darker at the edges (don’t over bake or they will get hard). Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.
6. Combine icing sugar and meringue powder in a bowl.  Whisk in lemon juice and enough water to make a thick icing.  Stir in food colour if desired.  Transfer to a piping bag with a fine round tip.  Decorate cookies as desired.

Makes about 36 cookies, depending on size.

Garam Masala

This is a wonderful and versatile blend of spices.  Translated it means "hot spices" but this mixture is more fragrant than hot.  You can buy Garam Masala in your grocery store but fresh is always better!  From Food and Drink Holiday 2000.

2 tbsp cardamom seeds
2 3-inch cinnamon sticks
1 tbsp whole cloves
3 tbsp black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

* Place all spices in a dry skillet over medium heat.  Cook stirring frequently until they darken slightly and smell fragrant, about 3 to 4 minutes.  Remove from heat immediately.

* Place in coffee grinder and grind until powdery.  Cool and store in an airtight jar for up to 6 months.

Makes about 1 1/4 cups

Pumpkin Spice Snacking Cake

This is a great snacking cake for any time of the year.  From the Milk Calendar 2014.

2 cups whole wheat flour
1 cup all purpose flour
1/2 cup unsalted green pumpkin seeds, chopped
2 tsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin puree
2/3 cup plain yogurt (not fat free)
2 tsp vanilla extract
1 cup milk

1. Preheat oven to 350F.  Line a 13 x 9 inch metal cake pan with parchment paper or oil; butter foil, if using.  
2. In a bowl, whisk together whole wheat flour, all purpose flour, pumpkin seeds, cinnamon, ginger baking powder, salt and baking soda.  In a large bowl, using an electric mixer, beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla.  Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.  
3. Spread into prepared pan, smoothing top.  Bake for about 40 min or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 min.  Invert onto a cutting board, peel off paper, then invert back onto rack to cool completely.

Spiced Chicken with Curry Coconut Sauce

Spice up your boring chicken!  This chicken is spiced with typical Jamaican spices but is not as hot like the traditional jerk chicken.  The creamy coconut sauce adds another flavour dimension.  From Food and Drink Winter 2000.

6 boneless chicken breasts with skin on

SPICE PASTE:
1/4 cup olive oil
2 tbsp lime juice
1 tbsp chopped fresh thyme leaves or 1/2 tsp dried
2 cloves garlic, chopped
1 tsp paprika
1 tsp allspice
1/2 tsp cayenne
1/4 tsp ground cloves
Salt and freshly ground pepper to taste

CURRY COCONUT SAUCE:
2 tbsp canola oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp finely chopped ginger
1 tsp curry powder
1/4 cup mango chutney
1 cup chicken stock
1 tbsp lemon juice
1/2 cup coconut milk
Salt and freshly ground pepper to taste
3 tbsp chopped fresh coriander or mint

1. Trim the chicken breasts of any excess skin or fat.  In a food processor or by hand combine 3 bsp oil, lime juice, thyme, garlic, paprika, allspice, cayenne, cloves, salt and pepper.  Spread over chicken breasts and under skin.  Marinate 2 hours or overnight in refrigerator.
2. Preheat oven to 400F.  In a non stick skillet, on medium high heat, add remaining oil.  Brown chicken, skin side down, for 3 minutes.  Turn over and cook another 2 minutes.  Remove to a baking dish.  Bake for 20 minutes or until chicken juices are clear.
3. To make sauce, drain fat from skillet and add oil.  On medium heat, saute onion until softened, about 4 minutes.  Add garlic, ginger and curry powder and cook another 3 minutes or until well incorporated.  Mix in chutney and chicken stock.  Bring to a boil; reduce heat and simmer for 5 to 7 minutes.  Add lemon juice and coconut milk, season with salt and pepper and bring to aboil. Reduce until slightly thickened, about 3 to 5 minutes.  Strain sauce, return to skillet and stir in coriander or mint.  
4. Place chicken on serving and drizzle with sauce.

Serves 6

Classic Carrot Cake

I brought this cake into work and got very good comments on it.  It is simple to make and has everything a carrot cake should have, a little spice, moist cake and a light but tasty icing.

CAKE
1 cup canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
2 cups all purpose flour (I always use unbleached)
2 tsp each; cinnamon, baking soda, baking powder
1 tsp salt
3 cups carrots finely grated (approx 454 g)

ICING
1/4 cup butter, softened
1 cup regular or low fat cream cheese, softened
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk, if necessary

1. Preheat oven to 350F.  Grease two 9" cake pans
2. CAKE: Beat oil and sugars together in a large bowl with an electric mixer until combined.  Add eggs, one at a time, beating well after each addition.
3. Combine flour cinnamon, baking soda, baking powder and salt in a separate large bowl.  Add flour mixture to egg mixture.  Mix just until combined.  Fold in carrots.  Divide batter evenly into prepared pans.  Bake in preheated oven, 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
4. Cool in pans, 20 minutes.  Remove and cool completely on wire cooling rack.
5. ICING: cream butter and cream cheese in a large bowl of an electric mixer.  Add icing sugar, 1 cup at a time.  Beat well after each addition.  Add vanilla.  Continue beating until fluffy.  Add 1 tbsp milk at a time to thin out icing if necessary.
6. ASSEMBLY:  Place one cake on serving dish.  Spread with icing. Top with remaining cake layer.  Spread top with remaining icing.

Gingersnaps

A really nice ginger cookie!

3/4 cup shortening
1 cup white sugar
1/4 cup molasses
1 egg
2 cups all purpose flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
2 tsp ginger

Cream shortening, sugar, egg and molasses.  Add slightly less than 2 cups flour (dough should be tacky).  Add remaining ingredients.  Mix thoroughly.  Form into balls and roll in sugar.  Bake at 375F for 10 to 12 minutes.

Applesauce Spice Muffins

I love the smell of these as they bake.

Batter:
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup milk chocolate chips
1/2 cup chopped almonds, pecans or walnuts
1 cup unsweetened applesauce

Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg

Grease or line 12 large muffin cups and set aside.

In a large bowl cream together butter and brown sugar.  Beat in egg.

Sift together flour, baking powder, soda, salt, cinnamon and nutmeg.  Combine with chocolate chips and nuts.  Stir these dry ingredients in three parts alternately with the applesauce in two parts into the batter.  Mix only until blended.

Transfer to muffin cups, filling them almost full.  Combine topping ingredients and spoon equally over muffins.  Bake at 375 Degrees for 20 minutes or until well risen and firm to the touch.  Cool on a rack and serve for breakfast or snacks.