Eggnog Rice Krispie Squares

 Even my teenager liked this one!  Great for the holidays and easy to decorate.  From Food and Drink Holiday 2022

1/4 cup (60 mL) unsalted butter, plus more for greasing pan
5 cups (1.25 L) mini marshmallows
1 1/2 tsp (7 mL) rum extract
1/2 tsp (2 mL) freshly grated nutmeg
6 cups (1.5 L) Rice Krispies or other puffed rice cereal
4 oz (115 g) pure white chocolate, chopped
1 cup (250 mL) Cinnamon Toast
Crunch cereal

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.)
 
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.
 
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.
 
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.

Makes 24 squares

London Fog Tiramisu

 An elegant take on Tiramisu..  From Food and Drink Holiday 2022.

5 egg yolks
1/3 cup (80 mL) honey
1 vanilla bean
4 bags good-quality Earl Grey tea, preferably Davids
3 tbsp (45 mL) brandy
1 cup (250 mL) crème fraîche
1 cup (250 mL) mascarpone
1/2 tsp (2 mL) lemon zest
24 to 30 ladyfingers (or savoiardi in Italian)
1/3 cup (80 mL) grated white chocolate

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.
 
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.
 
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.
 
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.
 
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.
 
6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.

Serves 6 to 8

Ginger Basque Cheesecake

 This is moist and I loved the Ginger flavour for it, perfect for your holidays.

1 3/4 cups (425 mL) whipping cream
2 tbsp (30 mL) finely grated ginger
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) dried ginger
Softened butter for greasing pan
3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature
1 1/2 cups (375 mL) sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt

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.
 
2. Sift flour and dried ginger into a small bowl. Set aside.  
 
3. Preheat oven to 400°F (204°C).
 
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.
 
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.
 
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.
 
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.

Serves 12

Peppered Wreath Cookies

 I love the spicy kick that black pepper gives these cookies.  They will be a big hit over the holidays!

From Food and Drink Holiday 2022

2 3/4 cups (675 mL) all-purpose flour, plus extra for dusting
1/2 tsp (2 mL) freshly ground black pepper
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 large egg
1/2 tsp (2 mL) pure vanilla extract
2 cups (500 mL) icing sugar
3 tbsp (45 mL) whole milk
White nonpareils or sprinkles (optional)

1. Combine flour with pepper, salt and spices in a small bowl. Set aside.
 
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.
 
3. Arrange racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment.
 
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.
 
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.
 
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.)

Makes 36 cookies

Hazelnut Brownie Shortbread Bars

Something everyone is going to want for the holidays.  From Food and Drink Holiday 2022

SHORTBREAD
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed
 
BROWNIE
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella
 

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.
 
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.
 
3. Reduce oven to 325°F (163°C).
 
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.
 
5. Sift flour with cocoa powder in a medium bowl. Set aside.
 
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.
 
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.
 
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.
 
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.)
 

Makes 32 bars

Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
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.
 
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.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
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.
 
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.
 
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.
 
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.

Serves 6 to 8

Steak Pie with Scalloped Potatoes

 This is such a great comfort food.  From Food and Drink Holiday 2022

FILLING
1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish
1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm) pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered
 
TOPPING
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

1. Position rack in bottom third of oven. Preheat to 325°F (163°C).
 
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.
 
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.
 
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.
 
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.
 
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.
 
7. To assemble pie, position rack in centre of oven. Increase heat to 425°F (218°C).
 
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.
 
9. Bake in centre of oven until potatoes are golden-brown, 20 to 25 minutes. Let cool 20 minutes before serving. Garnish with rosemary.  

Serves 4 to 6 

Coconut Chicken Katsu

 This was soooo delicious that my picky teenager even ate it and asked for more!  This is from Food and Drink Holiday 2022

TONKATSU SAUCE
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) fancy molasses
 
COCONUT CHICKEN KATSU
8 boneless, skinless chicken thighs
Salt to taste
1/2 cup (125 mL) all-purpose flour
3 large eggs, beaten
2 cups (500 mL) unsweetened medium desiccated coconut
2 cups (500 mL) vegetable oil
Flaky sea salt to taste
Steamed rice, finely sliced green cabbage and lemon wedges for serving

1. For the tonkatsu sauce, whisk ingredients in small bowl until combined. (Sauce will keep, covered and refrigerated, up to 1 month.)
 
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.
 
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.
 
4. Preheat oven to 350°F (177°C). Place a wire rack over a rimmed baking sheet.
 
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.

Serves 4

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

Cranberry Lime Gin Smash

 A refreshing drink that is easy to make.  I grow mint in my herb garden and using fresh mint really enhances this drink.

3 fresh mint leaves,  torn
1 tsp granulated sugar
1 1/2 oz gin
Juice from 1/2 lime

Crushed ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

lime wedges

• To a cocktail glass, add 3 mint leaves, sugar, gin and lime juice.  Use a muddler to release flavour of fresh mint.
• 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.

Makes 1 drink.

Chicken Liver Pate

 This is lovely with a good quality cracker and a nice glass of wine!

225g chicken livers, rinsed well under cold water

3/4 cup + 1 tbsp butter, divided

1/4 tsp salt

Freshly cracked pepper to taste

2 shallots, finely chopped 

1 small garlic clove, minced

2 tbsp cognac

1/2 tsp allspice

Freshly grated nutmeg to taste

fresh herbs for garnish

• Trim any connective tissue or discoloured pieces from livers.   Cut each in half where the lobes naturally separate.
• 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.
• 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.
• 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.
• 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.

Serves 6 to 8

From Food and Drink Holiday 2021

Burnt Sugar Potatoes

 Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.

1.13 Kg fingerling potoates

1/2 cup granulated sugar

1/4 cup water

1/4 cup butter

1/4 tsp salt

• 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.
• Using a paring knife, peel and discard skin from potatoes.  Remove any imperfections if needed.  Set aside.
• 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.

Pistachio Alexander

 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.  

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

makes one cocktail

Easy Hazelnut Chocolate Spread

 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.

1 1/2 cups hazelnuts
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder

2 tbsp vegetable oil or melted coconut oil

1 1/2 tsp pure vanilla extract

3/4 tsp kosher salt

6 oz (170 g) milk chocolate, chopped, melted

• Preheat oven to 350F.
• Spread hazelnuts on a rimmed baking sheet.  Bake until browned and skins start to plaster 11 to 15 minutes.  Let cool enough to handle
• 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.
• 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.

Makes 1 3/4 cup 

Spicy and Sweet Nut and Sesame Bars

 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.

1/4 cup honey

1 tsp ground chilli spice

2/3 cup roasted unsalted peanuts

2/3 cup roasted unsalted cashews

1/3 cup shelled pistachios

2 tbsp white sesame seeds

1 tbsp black sesame seeds

1/4 tsp kosher salt

1.  line a baking sheet with parchment paper

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.

3.  Add peanuts, cashews, pistachios and white and black sesame seeds and stir to mix.  Cook, stirring occasionally for 2 minutes or more.  

4.  Pour nut mixture onto baking sheet.  Spread and shape evenly into an 8x6 inch flat rectangle and sprinkle with salt.

5.  Let cool for 5 minutes and then cut into 12 even pieces.  Cool completely before serving.  

Serves 4 to 6.

Shortbread Cookies

 

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.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

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).

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.

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.

Bake in oven for about 10 minutes or until golden brown.  

Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

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.

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.

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.

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.

Serves 4 to 6

Chocolate Chip Banana Muffins

 These turned out great!  I enjoy them for a quick, out the door breakfast.

125 g (4 1/2 oz) plain flour

1 tsp baking powder

1 tsp baking soda

100 g (3 1/2 oz) wholewheat flour

12 g (1/2 oz) ground flax

60 g (2 1/4 oz) soft brown sugar

75 g (3 oz) chocolate chips

2 eggs

4 tbsp freshly squeezed orange juice

1 tsp vanilla extract

3 ripe bananas, mashed

125 g (4 1/2 oz) unsalted butter, melted

Pre heat the oven to 375 F.  Line 12 cup muffin tin with paper liners.  

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.

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.

Black Cocoa Shortbreads

 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.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) black cocoa powder
1/4 cup (60 mL) cornstarch
1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar, sifted
1 tsp (5 mL) pure vanilla extract
Flaky sea salt, preferably Maldon

1. In a small bowl, sift together flour, cocoa and cornstarch. Set aside.

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.

3. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.

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.

5. Store in an airtight container at room temperature for up to 1 month.

Makes 36 cookies

Sugar Cookie Shots

Indulgent, but sooo good

4 oz Bourbon Cream

2 oz Dr. McGillicuddys Butterscotch

1 oz Triple Sec

 1/2 oz Kahlua

Serves 4

Triple Chocolate Thumbprint Cookies

 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.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/3 cup (80 mL) packed light brown sugar
1 egg
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) instant espresso powder (optional)
1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled
1/4 cup (60 mL) turbinado sugar
5 oz (140 g) chopped ruby chocolate

GARNISH (OPTIONAL)
­1/4 cup (60 mL) chopped ruby chocolate, melted
1/4 cup (60 mL) chopped dark chocolate, melted

1. Preheat oven to 350°F(177°C). Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside.

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.

4. Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into a disc. Refrigerate for 10‑minutes.

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.

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.

7. Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes.

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.

Makes 48 cookies

Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* 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

* 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.  

* 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.  

* Refrigerate for at least 3 hours, preferably overnight.

*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.

Cranberry Margarita

 Cranberry adds colour and flavour to any recipe and this is no different.  This is nice for the holidays or on a hot day.

5 oz Tonic water

1 oz Grand Marnier

0.5 oz Campari

1.5 oz tequila

1/4 cup frozen cranberries

1 tsp fresh lime juice

Salt for rim

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.

Strain into slated cocktail glass and top with tonic water.

Whole Wheat Loaf with Poppy Seeds

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.

1 cup water

1 cup milk + 2 tbsp

2 packages traditional yeast

3 1/2 tbsp butter at room temperature

5 1/2 cups whole wheat flour

1 egg

3 tbsp Poppy Seeds

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.

Put salt, butter and flour into a large bowl.  Add yeast/milk/water and knead until elastic and shiny.

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.

Line 2 baking sheets with a clean dish with parchment paper or butter three 9x5x3 inch loaf pans.

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.

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.

Get up and Go Energy Bites

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!  

150 grams Pecans ( or your desired nut)
400 grams pitted dates
1 tbsp coconut oil
2 tbsp unsalted peanut butter

2 tbsp cocoa powder

pinch salt

1 tbsp water

 * Place the pecans in a food processor and pulse until crushed - do not overwork or the pecans will form a butter.

* Add the dates, coconut oil and water and continue to pulse to mix.  Add the peanut butter, cocoa powder and salt, then pulse again.  

* 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.  

* 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.

Almond Layer Cake with Sour Cherries

 This is a very Danish cake, Cherry, Almond, sponge cake and cream make is rich but not too sweet.

SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved

SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2  3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped

TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds

1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.

2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.

3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.

4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.

5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.

6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.

Serves 6 to 8

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

Shrimp and Tofu Sesame Noodles

Loved this quick and easy dinner. Lots of flavour and a nice healthy choice.  For the natural peanut butter I used Adams Natural Peanut Butter and I thought it was perfect!  I got this recipe from Food and Drink Magazine Holiday 2021

 1 pkg (454 g) extra-firm tofu

2 small bok choy
1/2 pkg (454 g) frozen large shrimp, thawed and peeled, about 12 shrimp
Generous pinches salt

SAUCE
1/4 cup (60 mL) smooth natural peanut butter
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) tahini
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp (15 mL) sesame oil
2 to 3 tbsp (30 to 45 mL) vegetable oil
1 garlic clove, finely chopped
1 pkg (454 g) dried udon or spaghetti

TOPPINGS
3 green onions, thinly sliced diagonally
Chilli oil or chilli-garlic sauce (optional)

1. Drain tofu. Wrap in a clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt.

2. Bring a large pot of water to a boil.

3. Meanwhile, prepare the sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time.

4. Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce.

5. Set the pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently until softened slightly, 1 to 2 minutes. Turn onto a plate.

6. Set the pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped garlic clove to the pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy.

7. Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chilli oil, if you like.

Makes 4 servings

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

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Chai Tea White Russian

 I enjoyed this different take on a White Russian.  I just used Liptons Chai Tea in a bag but Davids Tea has some nice varieties that could work well.

CHAI VODKA

1 cup vodka

1/4 cup quality loose leaf chai tea

COCKTAIL

1 1/2 oz Chai Vodka

1/2 oz coffee flavoured liqueur (I used Kahlua)

1 oz half and half cream 

Cinnamon stick

1.  For the Chai Vodka, to a measuring cup, add vodka and chai tea.  Stir.  Let stand for minimum 2 hours, then strain.  Set aside until ready to use.

2.  For the cocktail, pour Chai Vodka and coffee liqueur into an old fashioned glass filled with ice.  Stir to combine.  Top with cream.  Garnish with cinnamon stick.

Makes 1 drink

Chocolate Chunk and Orange Cookies

We all know that orange and chocolate go together, why have I never put that together in a cookie before?

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup turbinado sugar

1 egg, room temperature

1 tsp pure Vanilla Extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine salt

170 g good quality chocolate preferably dark, roughly chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth, about 2 minutes. Add egg, followed by vanilla extract. Beat until combined.

2. Sift in flour, baking powder, baking soda and salt. Add orange zest. Mix on low speed until the dough comes together. Fold in chocolate until evenly distributed.

3. Shape dough into a ball and wrap in plastic wrap. Chill for a minimum of 2 hours or, for best results, overnight.

4. When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

5. Divide dough into 16 rounds and transfer to prepared baking sheets. Press to flatten and top with pinch flaked salt.

6. Bake in the top and bottom thirds of the oven, switching sheets halfway through until edges are golden brown, about 10 minutes. Remove from oven and let cool slightly before serving.

Makes 16 large cookies

Clementine Orange Moscow Mule

 The fresh squeezed juice made this fantastic!

1 1/2 oz vodka

1/2 oz grand marnier

3 oz freshly squeezed clementine orange juice

juice of 1/2 lime

3 oz ginger beer

- Pour vodka, Grand Mariner, orange juice and lime juice into a copper mug filled with ice

- Top with ginger beer and stir.

Cranberry Gin Smash

 Cranberry and gin go suprisingly well together!

3 fresh mint leaves, torn 

1 tsp granulated sugar

1 1/2 oz dry gin

ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

- to a cocktail glass, add 3 mint leaves, sugar and gin.  Use a muddler to release flavour of fresh mint.

- Fill glass with ice and frozen cranberries.  Add cranberry juiced top with a splash of sparkling water.  

makes 1 drink

Festive Rum Cream

 This is a great drink for a holiday get together.  I used milk instead of cream to make it a bit lighter but go for the cream if you want a little more decadence.

1 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk or cream

1 tsp allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a large mason jar, close lid and shake well to mix.  It will keep well in the fridge for up to 2 weeks.

Makes about 5 servings

Gin and Tonic Bundt Cake

 I absolutely loved this one!  From Food and Drink Magazine

CAKE

Softened unsalted butter and all purpose flour for coating pan
4 tsp dried juniper berries
2 cups granulated sugar, divided
1 cup unsalted butter, softened
3 cups all purpose flour
2 tsp ground cardamom

1/2 tsp baking soda

1/2 tsp table salt

4 large eggs at room temperature

4 tsp finely grated lime zest (about 3 large limes)

1 tsp vanilla

1 cup buttermilk

2 tbsp gin

G&T SYRUP

1 tbsp juniper berries

1/2 cup granulated sugar

1/2 cup tonic water

2 tbsp gin

GIN AND LIME GLAZE

1 1/2 cups icing sugar

1 tbsp lime juice, approx

1 tbsp gin, approx

1 tsp white corn syrup

Pinch of table salt

1. Preheat oven to 325 F
2. For cake, generously butter a 10 inch bundt pan.  Tip a little flour into pan, then tilt pan to completely coat insides with flour.  Tap to tip out excess flour then set pan aside.
3. In a small skillet toast juniper berries over medium heat until plump, glossy and fragrant, about 2 minutes.  Remove from heat and let cool completely.
4. In a spice grinder combine toasted juniper berries and 1 tbsp sugar.  Grind until mixture is reduced to a fine powder. This can take a couple of minutes

       5. In the bowl of a stand mixer (or in a large bowl and using a hand-held electric mixer), beat together juniper mixture, remaining sugar and butter until light and fluffy.

6. Meanwhile, in a medium bowl, whisk together flour, cardamom, baking soda and salt, then set aside.

7. Beat eggs into sugar mixture, 1 at a time, beating well after each addition and scraping down sides of bowl if necessary. Beat in lime zest, then beat in vanilla.

8. With a rubber spatula or large metal spoon, fold flour mixture into sugar mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk, until no streaks of flour remain. Fold in gin (batter may look curdled, but don’t worry).

9. Scrape batter into prepared pan and smooth top level. Bake until a slim skewer inserted in centre of cake comes out clean and cake starts to pull away from sides of pan, 65 to 75 minutes.

10. Remove cake from oven. Run a small spatula around edge of pan and around centre post. Put pan on wire rack and let cake cool in pan for 10 minutes.

11. While cake is cooling, prepare G&T syrup. Crush juniper berries in a mortar and pestle, then tip into a small saucepan. Add sugar and tonic water to saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Let mixture bubble until liquid has reduced by half, about 5 minutes. Remove from heat; strain through a fine sieve into a small pitcher, discarding juniper berries. Stir in gin.

12. After cake has cooled for 10 minutes, turn it out of pan onto a wire rack set over a rimmed baking sheet. With a slim skewer, make deep holes all over top of cake.

13. Very gradually drizzle hot G&T syrup over cake, letting cake absorb syrup before adding more. Let cake cool completely on wire rack.

14. For gin and lime glaze, sift icing sugar into a medium bowl. In a small bowl, stir together 1 tbsp (15 mL) lime juice, 1 tbsp (15 mL) gin, corn syrup and salt. Gradually whisk lime juice mixture into icing sugar until glaze is smooth. If glaze is too thick to drizzle, whisk in a little more lime juice or gin, according to taste.

15. Either leave cake on wire rack over baking sheet or carefully transfer it to a serving plate. If moving to a serving plate, place strips of parchment paper under cake all way round to prevent glaze from dripping onto plate, if desired. Gradually drizzle glaze evenly over cake, letting excess dribble down sides.