Spring Cake

A great cake that you can change the flavours with by switching the Nescafe powder for orange peel.

6 egg whites
Dash Salt
Dash cream of tartar
1 tsp vanilla
1 1/2 cups sugar
1/2 cup chocolate chips
2 pt whipping cream
2 tsp Nescafe powder

Beat egg whites and slowly add dry ingredients until batter is stiff.  Place brown paper on baking sheets; draw 3 large circles.  Place meringue on circles.  Bake 1 hour at 300F.  Melt chocolate chips and spread evenly on 2 cooled meringue layers.  Place in fridge.

Whip cream; add coffee powder.  Spread cream between layers and on the cake.   Leave in fridge 24 to 48 hours.

Decadent Vanilla Custard Tarts

These were a big hit!  A nice creamy texture and very simple to make.

1 box (225g) Tart Shells
3/4 cup 10% cream
1/3 cup granulated sugar
1 tbsp cornstarch
2 egg yolks
2 tsp vanilla extract
1/4 tsp salt
1/4 cup icing sugar
2 tsp ground cinnamon

1. Preheat oven to 375F.  Arrange tart shells on a baking sheet.  Prick bottoms with a fork.  Bake on bottom rack for 6 minutes, set aside and cool completely.  Reduce oven temperature to 325F.
2. Meanwhile, heat cream in a microwave safe bowl for 1 minute or until steaming.  Stir sugar with cornstarch in a separate bowl until combined.  Stir in yolks, vanilla and salt until well combined.  Gradually stir in cream, careful not to create a lot of air bubbles.
3. Strain custard through a fine mesh sieve and skim off any residual foam; divide evenly among prepared tart shells.  Bake on bottom rack for 20 minutes or until just slightly jiggly in the centre. Cool to room temperature.  
4. Stir icing sugar with ground cinnamon, just before serving, sift sugar mixture over tarts.

Honey Vanilla Cheesecake

A delicious moist cheesecake that can be topped with your choice of fresh fruit.  From Food and Drink 2011.

1 1/4 cups graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted

FILLING
3 blocks (250 g each) cream cheese, at room temperature
3/4 cup liquid honey
1 tbsp cornstarch
1/4 tsp salt
3 eggs
1 cup sour cream
2 tsp vanilla

1. Preheat oven to 350F.
2. Grease an 8 1/2 to 9 inch springform pan.  In a bowl, stir crumbs with sugar then butter until combined.  Press onto bottom of pan.  To prevent water bath seepage, wrap outside of pan's base and up the sides with heavy duty foil.  Bake crust until firm 10 to 12 minutes.  Cool slightly
3. Using an electric mixer, beat cream cheese until very creamy and smooth.  Beat in honey then cornstarch and salt.  Add eggs 1 at a time, beating well after each addition.  Scrape down sides occasionally.  Beat in sour cream and vanilla just until blended.  
4. Turn into slightly cooled crust and smooth the top.  Set foil-wrapped pan into a roasting pan or casserole dish large enough to hold it.  Fill larger pan with very hot water to com 1 inch up the sides (this will minimize the cakes cracking and make it creamier).  Bake in centre of preheated oven until edges are set but centre jiggles slightly, about 45 minutes. 
5. Turn off oven, leaving cake in oven for 45 minutes.  Remove from oven and run a knife around edges.  Cool completely on a rack then refrigerate at least 4 hours but preferably overnight.  Cut into wedges.  Wrapped and refrigerated, cheesecake will keep well for a couple of days.  Or wrap then rewrap in foil and cheesecake will freeze well for a month.

Almond Diamond Cookies

Easy and delicious!  Toast the almonds for a different flavour, or drizzle some chocolate over top.

2 cups butter, softened
1 cup brown sugar
1 tbsp finely grated orange rind
1 tsp vanilla
1 tsp salt
4 cups all purpose flour
2 tbsp milk
1 cup sliced almonds
2 tbsp granulated sugar

1. Preheat oven to 350F.  Combine butter, sugar, orange rind, vanilla and salt until fluffy.  Stir in flour 1/2 cup at a time until combined.
2. Press dough evenly into a buttered 15 x 10 in rimmed baking sheet.  Brush evenly with milk.  Sprinkle with nuts and press lightly into dough.  Sprinkle evenly with sugar.
3. Bake in preheated oven for 18 to 20 minutes or until lightly browned.  Remove from oven and let cool for 10 minutes.  Starting in one corner, slice into bars.  Rotate pan and slice again starting at the opposite corner to make diamond shapes.  Let cool in pan on rack.

Chocolate Cookie Buttons

Great for Christmas!

1/2 cup butter, softened
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 egg
4 squares semi-sweet chocolate, chopped
1 tsp vanilla
1 3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Coating:
12 squares semi-sweet chocolate
3 squares white chocolate

1. Preheat oven to 350F.  In a large bowl, cream butter.  Beat in brown sugar and granulated sugar until very smooth.  Beat in egg.  Microwave chocolate on medium for 1 minute.  Stir until smooth.  Stir in chocolate and vanilla into creamed mixture.  Stir in flour, baking soda and salt.
2. Roll teaspoonfuls of dough into small balls.  Place on lightly buttered baking sheet and set in freezer for 5 minutes or in refrigerator for 15 minutes.  Bake cookies for 10 minutes.  Cool completely on rack.

Coating:

1. Microwave semi sweet chocolate on medium for about 2 minutes.  Stir until smooth.  Set bowl of melted chocolate over pan of steaming water.  Dip cooled cookies into melted chocolate.  Lift out and place on a rack set over a baking sheet.  Once chocolate is firm, microwave white chocolate on medium for about 45 seconds.  Stir until melted and smooth.  Decorate cookies by drizzling with white chocolate.

Makes about 6 dozen.

** I changed this up for the picture and used milk chocolate for the topping decorated with smarties

Tiramisu Cheesecake Bowl

This dessert can be made in one large bowl or individually - you choose :)

11 Graham Wafers
1/2 cup strong coffee
2 tbsp coffee liqueur or brandy
1 pkg (250 g) Cream cheese
1 cup Mascarpone cheese
1 tsp vanilla
1 pkg unflavoured gelatine
1 cup milk
3/4 cup granulated sugar
1 cup sour cream
1 square bittersweet Chocolate, finely grated

1. Spread wafers, overlapping if necessary in bottom of an 8 inch round glass dish or serving bowl. Mix together coffee and liqueur.  Brush evenly over wafers.  Beat cream cheese until smooth.  Add mascarpone and vanilla, beating until smooth.
2. Sprinkle gelatine over 1/4 cup of the milk.  Let stand for 1 minute.  Combine remaining milk with sugar and bring to a boil.  Stir gelatine into milk mixture.  Let cool slightly.  Beat half of the milk mixture into mascarpone mixture.  Scrape onto graham wafers and smooth to cover evenly.
3. Mix sour cream with remaining milk mixture.  Drizzle over mascarpone layer.  Gently smooth until even.  Refrigerate for at least 2 hours.  Just before serving, sprinkle grated chocolate over top.

Marble Cake with Brown Sugar Buttercream

This is a classic.  Fun with chocolate and vanilla cake and the brown sugar buttercream is a real treat!

CAKE:
2 eggs
2 tsp vanilla
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
4 tsp baking powder
3/4 tsp salt
1 cup butter, softened
1 cup milk
4 squares semi sweet chocolate, melted

FROSTING
3 egg whites
1 cup light brown sugar
1/4 cup water
1 tsp vanilla
1/2 tsp lemon juice
1 1/2 cups butter, softened
Chocolate Curls (optional)

Cake:

1. Butter three 8 inch round cake pans.  Preheat oven to 350F.
2. Whisk eggs with vanilla.  Set aside. Combine flour, sugar, baking powder and salt.  Stir butter into flour mixture until well combined.  Gradually add milk and beat with electric mixer for 1 minute.  Beat in egg mixture.  Measure out 1 cup of the batter and stir with melted chocolate.
3. Scrape remaining batter into prepared pans.  Drop a large dollop of chocolate mixture in centre of each pan.  Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters.  Zig-zag the tip of a knife through batters to integrate.  Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre.  Cool on a rack for 10 minutes.  Turn out onto rack and let cool completely.

Frosting:

1. In large heatproof bowl, beat egg whites, sugar and water.  Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.
2. Beat for about 5 minutes or until cool and very thick.  Add butter in dollops, beating well between additions.  Ice cake, swirling frosting decoratively.  Garnish with chocolate curls.

Makes 10 servings

The Coffee Cooler

Continuing on the coffee cocktail theme!  This is from Food and Drink 2003

Fill a cocktail shaker with ice.  Add 1 oz vanilla vodka, 1/2 oz white creme de cacao, 2 oz cold, strong coffee, 2 oz chocolate milk and 2 oz milk or cream.  Shake sharply and strain into a glass.  Sprinkle with shaved chocolate....yum!

Hazelnut Chocolate Crisps

These are great with coffee!

1 1/4 cups hazelnuts
1/2 cup unsalted butter, softened
1/3 cup vegetable oil
1/2 cup each of granulated and brown sugar
1 egg
1 tsp pure vanilla
2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp each of baking soda and baking powder
1/4 tsp salt
1 oz bittersweet chocolate, finely grated

1. Chop nuts so that small pieces are still visible.  Set aside 1/2 cup.  In a large bowl, stir butter until creamy then stir in oil and sugars.  Stir in egg and vanilla.
2. In a separate bowl, stir flour with cream of tartar, baking soda, baking powder and salt.  Gradually stir into butter mixture.  Stir in 3/4 cup nuts and grated chocolate.
3. Turn dough out in a log about 14 inches long and 1 3/4 inches thick onto a large sheet of waxed paper.  Use waxed paper to help shape into a smooth log.  Pat outside of roll with reserved 1/2 cup nuts, again using waxed paper to help turn log.  Roll log up in waxed paper; tuck ends and place roll in a tray in the freezer.  When hard, cut into 4 pieces each about 3 1/2 inches long.  Leaving waxed paper intact, over wrap each with foil and place in an airtight plastic freezer bag. Return to freezer.
4. To bake cookies, preheat oven to 375F.  For each dozen cookies, remove one segment of roll from freezer.  Remove foil and waxed paper.  Using a heavy chef's knife, cut into slices about 1/4 inch thick.  Place 1 inch apart on baking sheet lined with parchment or foil lightly coated with cooking spray.  Bake 9 to 12 minutes or until edges are browned.  Cool on a rack.

VARIATION:

Almond Blondies

Use blanched slivered almonds instead of hazelnuts.  Use all white sugar by replacing brown sugar with 1/2 cup granulated sugar and substitute vanilla with 1/4 tsp almond extract.

Eggnog Creme Brulee

Creme Brulee is one of my favourite desserts.  This one is a little different with an eggnog flavour.

2 1/2 cups whipping cream
1/4 cup brandy
1/4 cup rum
1 tsp vanilla
2 tsp grated nutmeg
6 egg yolks
1/3 cup granulated sugar
1/3 cup granulated sugar for topping

1. preheat oven to 325F.
2. Bring whipping cream, brandy and rum to boil.  Cool for 15 minutes.  Stir in vanilla and nutmeg.  Reserve..
3. With an electric mixer, beat together egg yolks and 1/3 cup sugar for 2 to 3 minutes until thick and lemon coloured.  Whisk in warm whipping cream.
4. Butter six 1 cup custard or ramekin cups.  Divide custard between them.  Place cups in a baking dish large enough to hold all six.  Add hot water halfway up sides of cups.  Bake for 35 to 45 minutes or until the custard is just set.  Remove from water bath, cool and refrigerate.
5. A few hours before serving, sieve 1 tbsp remaining sugar evenly over each custard.  To caramelize sugar to a  golden brown, place under a broiler as close to heat as possible and watch closely to avoid burning it.  It takes about 1 to 2 minutes to turn a golden brown colour.  Cool and serve.

Chocadamia Cookies

Chocolate and Macadamia Nuts....yum!

1 1/4 cups all purpose flour
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 tbsp water
1 tsp vanilla
1/2 tsp baking soda
Dash Salt

**

1- 8oz pkg semisweet chocolate, cut into chunks
2 - 3 1/2 oz jars macadamia nuts (about 1 3/4 cups) or nuts of your choice

In large mixing bowl stir together flour, butter, brown sugar, sugar, egg, water, vanilla, baking soda, and salt.  Beat with an electric mixer on low speed till combined, scraping bowl occasionally.  Stir in chopped chocolate and nuts.

Drop dough by rounded tablespoons about 2 inches apart onto an ungreased large cookie sheet.  Using a spatula, flatten each cookie to a 1 1/2 inch round.  Bake in a 375 oven for 8 to 10 minutes till light brown.  Cool on the cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 30 to 36 cookies.

Kringla

I remember my Dad making a similar version of these, except that he deep fried them.  They were good but I think this might be less trouble and lower in fat - not that cookies are ever a healthy choice :)

4 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup butter, softened
2 tsp vanilla
1 egg
Sugar

• In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.  Add buttermilk, butter and vanilla.  Beat with an electric mixer on low speed till combined.  Beat on high speed for 2 minutes.  Add egg; beat for 2 minutes more.  Cover and chill the dough for at least 2 hours or till it is firm enough to handle.  It may be a little sticky to the touch even after chilling.)
• Grease a cookie sheet; set aside.  Shape dough into 1 inch balls.  On a lightly floured surface roll each ball into a 6 to 8 inch long rope.  On the prepared cookie sheet, shape ropes into figure eights.  Bake in a 375 oven for 6 to 8 minutes or till th edges are firm and light brown, though the tops will still be pale.
• Transfer cookies to a wire rack; brush tops with water to keep soft.  If desired, sprinkle cookies with sugar.  Cool completely.  Cover tightly and tore in a cool, dry place.  Makes 60 to 72 cookies

Neapolitan Cookies

Just continuing with my Christmas in July theme, these are easy, colourful and good!

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
***
1/2 tsp almond extract
5 drops red food colouring
1/2 cup finely chopped walnuts
1 square unsweetened chocolate, melted and cooled to room temperature

1. In a smal mixing bowl stir together flour, baking powder and salt; set the mixture aside.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Add egg and vanilla; beat just till combined.  Slowly add the flour mixture, beating on medium speed about 3 minutes or till combined.
3. Line a 9 x 5 x 3 inch loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.  Divide the dough into 3 portions.  To one portion of the dough, stir in the almond extract and red food colouring; pat onto the bottom of the pan.  To another third of the dough, stir in chopped nuts; pat evenly over pink dough in pan.  To the remaining third of the dough stir in melted chocolate; pat evenly onto nut dough.  Cover and chill at least 4 hours or till dough is firm enough to slice.
4. Lift the waxed paper to remove the chilled dough from the pan; remove the waxed paper.  Cut the dough in half lengthwise, then slice each half crosswise into 1/8 to 1/4 inch thick slices.  Arrange the slices about 1 inch apart on an ungreased cookie sheet. (A stone one if you have it)
5. Bake in a 350 oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 72 to 84 cookies.

Chunky Chocolate Cookie Squares

A simple dessert everyone loves! Switch the nuts to almonds or omit if you don't like them

2 ¼ cups all purpose flour

1 tsp baking soda

½ tsp salt

¾ cup butter, softened

1 cup packed brown sugar

2/3 cup golden corn syrup

1 egg

1 tsp vanilla

1 pkg 225 g semi sweet chocolate cut into large chunks

¾ cup chopped pecans, divided

1. Combine flour, baking soda and salt; set aside.
2. In bowl beat butter and brown sugar untl fluffy.  Gradually beat in corn syrup, then egg and vanilla.  Beat in flour mixture until blended.  Stir in half the chocolate chunks and ½ cup pecans.
3. Spread evenly in a greased 15 x 10 x 1 “ baking pan.  Sprinkle with remaining chocolate and pecans.
4. Bake at 350F 30 minutes or until lightly browned.  Cool. Cut in squares and store in air tight container with wax paper between the layers.

Banana Cupcakes with White Chocolate Ganache Icing

I made these at Christmas!  They were a little different from the traditional treats and were delicious.  I think they would work well for Easter as well.

Cupcakes
2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large ripe bananas
1/2 cup sour cream
2 eggs
1 1/2 tsp vanilla
1/2 cup butter, softened

Icing
6 oz (170g) white chocolate, chopped
1/4 cup whipping cream

• Preheat the oven to 350F.  Line a muffin pan with 12 paper cupcake liners.  
• In a large bowl, stir together the flour, sugar, baking soda, baking powder and salt until very well mixed.  Set aside.
• Put the bananas, sour cream, eggs and vanilla in a blender or food processor.  Blend until completely smooth, scraping down the sides once or twice.  Add the butter and continue to puree until smooth and creamy yellow in colour.
• Pour banana mixture into the bowl with the dry ingredients.  Beat with an electric mixer for 1 to 2 minutes or until the batter is smooth and creamy.  Spoon into cupcake liners, filling them equally - the batter will come nearly to the top.  Place in the oven and bake for 25 to 30 minutes, or until lightly browned and a toothpick poked into the middle comes out clean.  Remove cupcakes from the pan and let cool completely.
• Meanwhile, make the white chocolate ganache icing.  Place the chopped chocolate in a bowl.  Heat the whipping cream by placing it in a microwave-safe measuring cup and zapping for 30 seconds to 1 minute, until boiling.  Pour about half of the hot cream into the bowl with the chopped chocolate and stir until the chocolate begins to melt.  Add the remaining cream and continue stirring until the mixture becomes smooth.  If the chocolate doesn't totally melt, place the bowl in the microwave and zap for about 10 seconds at a time until melted.  Don't overcook!  Refrigerate the mixture for about 30 minutes, stirring occasionally, until it cools to room temperature and begins to thicken.
• When ganache is cool, beat with an electric mixer until it forms a thick, creamy almost fluffy - icing.  Working quickly, swirl over the top of cooled banana cupcakes.  Refrigerate until set.

Bumbleberry Upside Down Cake

This is a very versatile recipe and will work for fresh in season berries as well

½ cup plus 2 tbsp softened butter, divided

½ cup brown sugar

2 ½ cups frozen mixed berries or use the kind of berry you prefer

¾ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ cup plain yogurt

Preheat oven to 350 F.  Lightly grease an 8 inch square baking dish.

Measure 2 tbsp of the butter into the baking dish and place in the oven for 2 to 3 minutes or until melted.  Remove from oven and swirl butter around to evenly cover the bottom of the dish.  Sprinkle evenly with the brown sugar (don’t mix it), then cover with the frozen berries, spreading them out so they are in a single, even layer.  Set aside.

In a mixing bowl, with an electric mixer, beat together the remaining ½ cup butter and the granulated sugar until creamy.  Add the eggs and vanilla and continue beating until smooth, about 2 minutes.

In a small bowl, stir together the flour, baking powder and baking soda.  Add the flour mixture to the butter mixture in 2 or 3 additions, alternating with the yogurt and beating after each addition.  The batter should be smooth.  Spoon over berries in the baking dish, spreading out evenly.  Place in the oven and bake for 50 to 55 minutes or until a toothpick poked into the middle of the cake comes out clean.  Let cool for 5 minutes, then run a thin bladed knife around the edge of the pan to loosen and turn the cake out upside down, onto a serving plate.  Serve with ice cream or whipped cream or not!

Chocolate Cupcakes

1 1/4 cup all purpose flour

3/4 cup cocoa

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter

1 1/3 cup sugar

3 eggs

1 tsp vanilla

2/3 cup milk

Peppermint Frosting

1. Set 22 large paper baking cups in muffin tins.  Sift together butter and sugar.  
2. Add eggs one at a time, beating well after each addition. 
3. Beat in vanilla.  Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition.  
4. Divide batter evenly among prepared pans.  Bake in oven preheated to 375 F 20 to 25 min or until done.  
5. Cool and frost with Cocoa Peppermint Frosting or frosting of choice.

Blueberry Lemon Cake

A simple and elegant dessert

2/3 cup butter, softened

1 ½ cups granulated sugar

2 eggs

1 tbsp vanilla

grated rind of 2 lemons

3 cups all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup milk

½ cup plain yogurt

1 ½ cups frozen or fresh blueberries

icing sugar

1. Preheat oven to 350 F.  Grease 10 inch bundt pan or 13 x 9 inch metal cake pan; dust with flour.  Set aside.
2. IN large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in vanilla and lemon rind.  In separate bowl, combine flour, baking powder, baking soda and salt.  Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
3. Spoon half of the batter into prepared pan, smoothing top.  Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
4. Bake for about 60 min for bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean.  Let cool in pan on rack for 10 in.  Invert onto rack and let cool completely.  Transfer to serving plate and dust with icing sugar.

Almond Pear Cream Cheese Torte

Definitely an adult dessert - make the kids some cupcakes instead :)  If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.

½ cup butter

1 cup sugar, divided

1 cup flour

1 pkg cream cheese

1 egg

½ tsp vanilla

½ tsp ground cinnamon

4 cups sliced peeled pears (about 4 medium)

¼ cup sliced almonds

Preaheat oven to 425 F.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to pears in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min.  Reduce temperature to 375 F, continue baking 25 min. or until centre is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.