Easy Chocolate Truffles

 These are fun little truffles that don't take a lot of time to make and are tasty!

2 tbsp unsalted butter, plus more for greasing

1 can (300 ml) sweetened condensed milk

2 tbsp unsweetened cocoa powder

Pinch kosher salt

1/3 cup bittersweet or semi sweet chocolate chips

1/3 cup sprinkles

• In a medium saucepan, whisk butter, condensed milk, cocoa and slat over medium heat until butter is melted.  Change to a wooden spoon and stir in chocolate chips until melted.  Bring to a simmer, stirring constantly.  Reduce heat to medium low and cook, stirring constantly, until mixture is very thick and shiny and pulls away from bottom of pan, 10 to 12 minutes.
• Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture.  Refrigerate until cold, about 2 hours.
• Portioning mixture with a buttered 1 tbsp measure, roll mixture into balls and then into sprinkles.  Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles

Coffee Martini

 Equal parts

Strong coffee

Vodka

Kahlua

Pour into shaker with ice, shake and pour

 STRAWBERRY SUFGANIYOT (Doughnuts)

Jelly doughnuts that are to die for!  These do not last long.  Use a good quality jam to fill these to get the best flavours and sprinkle with sugar when cooled.

1 cup (250 mL) whole milk, warmed
2 1/2 tsp (12 mL) dry active yeast
1/4 cup (60 mL) granulated sugar, divided
1/4 cup (60 mL) unsalted butter, melted,
cooled slightly
2 eggs, room temperature, beaten
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) salt
3 1/2 cups (875 mL) all-purpose flour, plus more
for dusting
8 cups (2 L) canola oil, divided
1 1/2 cups (375 mL) good-quality strawberry
preserves

1     Combine milk, yeast and 1 tsp (5 mL) sugar in bowl of a stand mixer fitted with a dough
hook. Let stand until foamy, about 10 minutes.

2 Add in remaining sugar, butter, eggs, vanilla and salt. Stir to combine.

3 With the dough hook running on low speed, gradually add flour. Continue to mix until a
smooth dough has formed that releases cleanly from bowl as it kneads, about 5 minutes.

4 Grease a large bowl with 2 tsp (10 mL) canola oil. Form dough into a ball in greased bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 1 hour.

5 Transfer dough onto a floured surface. Roll out into a sheet about 1/2 inch (1 cm) thick.

6 Lightly flour 2 baking sheets. Using a 2-inch (5 cm) circle cutter, cut rounds and transfer, spacing evenly, to baking sheets. (Lightly dust cutter with flour as you go to avoid sticking.)

7 Collect dough scraps and roll into a ball. Rest dough for 5 minutes, then repeat step 6 to cut
remaining dough. Discard any remaining scraps.

8 Cover baking sheets with plastic wrap. Let rise in a warm place until they puff to about one and a half times their size, about 40 minutes.

9 About 10 minutes before they finish rising, heat remaining canola oil in a large pot over medium-high heat until temperature reaches 375°F (191°C). Adjust heat to maintain temperature. (this is crucial, I used a candy thermometer to keep a close eye on the temperature.

10 Working in batches of 3, gently place doughnuts in oil. Fry until golden and puffed, about 2 minutes per side. Remove from oil and place on a wire rack to cool.

11 If preserves are chunky, purée in a food processor first.

12 Before placing a large piping tip into a piping bag, use the tip to pierce a hole in the side of each doughnut. (This will make them easier to fill.) Place tip in bag and fill with strawberry
preserves. Pipe about 1 tbsp (15 mL) strawberry preserves into each doughnut.

13 Once doughnuts are completely cooled, sift sugar over doughnuts.

Swedish Peasant Shortbreads

 This should be a crisp cookie with a bit of crunch, very similar to the danish cookie my mother made with brown sugar. This is just another recipe I got from The Nordic Baking Book by Magnus Nilsson

200 grams(1 3/4sticks) of butter at room temperature

200 g (1 cup) sugar

120 g (1/3 cup) golden syrup

250 g (2 cups) all purpose flour

1 tsp baking soda

1 cup almonds with the skin still on, coarselychopped. ( I used blanched slivered almonds but I think the skin on almonds would look better)

Put the butter, sugar and golden syrup into the bowl of a stand mixer fitted with the paddle attachment and work until combined.  Add the dry ingredients and work until it is a smooth dough.

Tip the dough out onto a lightly floured work counter and divide it into 4 equal pieces.  Roll the pieces into logs of about 1 1/2 inches in diameter and wrap each one tightly in plastic wrap.  Leave in the refrigerator 3 hours or overnight.  

Preheat oven to 345 F and line several baking sheets with parchment paper.

Cut the logs into 1/4 inch thick slices and pale the slices onto the prepared baking sheets.  Bake for about 10 minutes or until just golden.  Remove from the oven and leave them to cool

Chai Spiced Medjool Date and Almond Tart

 The only drawback to this is that you need some time to prepare it. Don’t skip on letting the crust rest. If  you want to use regular dates go ahead.

Pastry

1/2 cup unsalted butter At room temperature

1/3 cup sugar

1 egg

1 1/4 cups all purpose flour

1 tsp baking powder

Date Filling

1 1/2 cups medjool dates chopped (about 15)

1/2 cup water

1 tsp cardamom

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

Almond Filling

1/4 cup unsalted butter at room temperature 

1/4 cup sugar

1 egg

1/4 tsp almond extract

1/2 cup ground almonds

1 1/2 tsp all purpose flour 

1.  For the pastry, place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Add the egg and continue beating until combined.

2.  In a small bowl, whisk together the flour and baking powder, then add to the butter mixture. Beat just until combined. The dough will be very soft. Wrap in plastic wrap. Form into a flat disc. Chill at least 2 hours. The dough can be prepared a day ahead. 

3.  For the date filling, combine all ingredients in a small saucepan and place over low-medium heat. Mash the dates while cooking, about 5 minutes  until liquid is absorbed and the mixture is thick and smooth. Transfer the date mixture to a small bowl to cool completely. The dates can be cooked 2 days in advance.

4.  Line a sheet pan with parchment paper and set aside. Roll dough about 1/8 inch thick. Line a 9 inch tart pan. Place on the parchment lined tray. Chill while preparing the almond filling.

5.  Place the oven rack in the middle position and preheat the oven to 350 F .

6.  For the almond filling, place the butter and sugar in the bowl of an electric mixture fitted with the paddle attachment and cream together on medium speed until light and fluffy. Add the egg and almond extract and beat to combine. 

7.  Combine the ground almonds and flour together and add to the butter mixture. Beat until smooth. 

8.  Spread the date mixture evenly over the chilled dough . Repeat with the almond filling spreading it over the date mixture to cover.

9.  Bake until the top is golden brown, about 30 to 35 minutes. Remove from oven and serve warm with ice cream

Homemade Eggnog

Homemade Eggnog

This is a great drink warm or cold. This can easily be halved.

4 eggs
2/3 cup granulated sugar
4 cups light cream
4 whole cream
2 cinnamon sticks
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup Vodkow vodka
1 tsp rum extract
Whipping cream

In a large saucepan, whisk together eggs and sugar until well combined. Whisk in cream. Add cloves, cinnamon sticks, nutmeg, and allspice. Place over medium heat and whisk gently for about 10 minutes or until mixture has small bubbles around the edge of the pan and thermometer reaches 160F Remove from heat and pour through sieve into a large bowl. Whisk in Vodkow and rum extract, cover and refrigerate 4 hours. Pour over ice and dollop with whipping cream.

Serves 6

Coconut Oatmeal Cookie Pies

A fun variation of the oatmeal cookie

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

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

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