Apple Toffee Cake

Alas the rumor that winter would somehow escape Southern Ontario has proven decidedly untrue. With temperatures that hurt and snow deep enough to take the gleam off a new shovel we were in bad need of some warmth and comfort. For me, this means baking with familiar ingredients which get turned into much appreciated and quickly-consumed goodies.

With an extra package of Skor on hand I received an email early last week from Judy K. of Aberfoyle, Ont. with a recipe for Apple Toffee Cake.

Cold day + Skor bits + just-in-time recipe = destiny, no?

This coffee cake is fantastic. It is exceptionally moist and buttery (love that Skor!) without being oily at all. The Skor added a warm caramel flavour and the apples added extra texture. Great match.

Much thanks Judy.

Recipe: Apple Toffee Cake

Skor Bars (aka Toffee Crunch Blondies)

I've had a package of Skor bits in my cupboard for a while now. I was saving them to do something fabulous with, but I just didn't get around to making anything show-stopping. This past weekend, we didn't have anything baked in the house and Mr. CB said, "Boy, a square and some hot tea would be really great right now." I looked at him and he smiled. I went to the kitchen to see what I could do.

I picked up the bag of Skor and turned it over. There was a recipe on the back for Skor Bars, or something like that. (I threw away the package and forgot the actual name of the recipe). The directions were very simple - a blondie bar batter was mixed up and chocolate chips and Skor bits were added and then baked up. When the bars are done, the remaining Skor are sprinkled on top. You don't want to bake them too long or they will get hard. The bars were tasty and chewy. The addition of the chocolate chips was ingenious otherwise the bar would have been a bit benign. The Skor added some buttery flavour to the bar but the chips added a good punch of sweetness and some character. Also, don't forget to cover them. I left mine out overnight in the pan and they were decidedly drier the next day.

Next time I'm at the store, I'll buy another package of Skor and post the recipe. :)

Update: The recipe has been posted!

Recipe: Toffee Crunch Blondies

Lily's Marble Cake

A while back I decided to buy a new baking book for myself. As I was looking through the shelves I saw Chocolate & Vanilla, a new book by Gale Gand. I first heard about her from her book Butter Sugar Flour Eggs. I picked it up and perused it while sitting in the children's area. One funny thing was that, as I got halfway through the book, the pages were upside down. I was sure this was a publication error and wondered how it could happen so I went to grab another one. Well, the next one was mixed up too! Slowly, it dawned on me that this book was actually two books in one - Chocolate & Vanilla and Vanilla & Chocolate. I was sold.

This cake is the second recipe I made from the book and is the perfect countertop sharing cake. It is light but not dry and definitely tastes better the next day. The addition of coconut is light and complementary to the overall cake and the chocolate marble is very intensely chocolate. The cake was well received and tastes very nice with tea and coffee.
Recipe: Lily's Chocolate Cake

Gingerbread Cookies

I've never made gingerbread men before. I would always look at recipes and think that it would be nice to make decorated cookies that looked liked the ones found at coffee shops. It was not until I went shopping with my little neighbour, The Goose, that I was propelled into action.

At random intervals during our excursion, he would say "I want gingerbread." These comments weren't directed at me or his mom. It was just a whispered longing of a spicy cookie he tried on a school trip last year.

After many failed attempts to placate him, he finally said he wanted to go to Bulk Barn and buy them because he saw them there. That got me listening. He really wanted gingerbread. No way was I letting him eat plastic wrapped cookies! I found a recipe and a cookie cutter and got to work.

Gingerbread is fantastic. The longer you leave the dough it in the refrigerator the more flavourful it gets. It rolled out beautifully and I made a small army of gingerbread men that was enjoyed all around. The Royal Icing was easy to apply and next year I think I'll use different colours. When I sent them to The Goose he called me back and said excitedly, "I don't like the gingerbread cookies. I LOVE THEM!" That made it all worth it.

Recipe: Gingerbread Cookies & Royal Icing

Chocolate Candy Brownies

This past week we had some friends over for a "Fondue and Good Caffeine" get-together. We made a few different savoury appetizers and, since one of our guests especially likes chocolate, I made something that packed a super chocolate punch - Chocolate Candy Brownies. With real chocolate in the mix and topped with a chocolate ganache, I knew they would be perfect. They're called 'candy' due to the fact that they are supposed to be sprinkled with chopped chocolate bars such as Rolos or Maltesers. Alas, I didn't have enough for sprinkling so each square got a small chunk of Skor.

The brownie bakes up dark and thick. After 25 minutes you have a moist and chewy slab just waiting to be slathered in rich chocolate. I was pretty happy with how they turned out as I wasn't giving them my 100% attention. The ganache set up nicely and they sliced like a dream. They're perfect for those who like a solid brownie - these are not cakey. If you don't want to do ganache, chocolate frosting would be fine and they would also make an excellent base for a brownie sundae.

So as this year comes to a close, I want to wish you all a very Happy New Year! Thank you for all your support and feedback and I'll see you in 2007!

Recipe: Chocolate Candy Brownies

Holiday Shortbread

One of my favourite holiday cookies is shortbread. I enjoy the simplicity of flavours and the buttery texture these simple to prepare cookies have to offer. The shortbread cookies I made are rolled and flattened. The recipe calls for the dough to be rolled and cut into stars but I didn't have time to do all that. With a sprinkle of coloured sugar they look very festive indeed.

The texture is light, flaky and melt-in-the mouth. The shortbread is not overly sweet and would be a nice foil to more elaborate treats on a cookie tray. So when you're contemplating what cookies to make for your holiday gatherings, don't overlook the humble shortbread - it's a classic!

Happy Holidays Everyone!

Recipe: Shortbread Stars

Chocolate Espresso Shortbread

Mr. CB is a coffee lover. He recently purchased an espresso maker and grinder and has been making lattes, cappuccinos and espresso shots for our enjoyment. I especially like lattes flavoured with vanilla and have not yet been able to fully appreciate an excellently pulled shot. Espresso is quite beautiful when properly made and Mr. CB is doing a great job at achieving a nice crema. Now all he has to do is work on his latte art...

All this coffee talk made me decide to make an espresso shortbread from Tish Boyle's The Good Cookie. I used Illy espresso powder in the batter and good quality Dutch-processed cocoa powder. The batter was patted into a round cake pan, baked and cut into wedges. This was the first time I used this method for making shortbread and I was anxious to see how it would turn out.

When we tried the shortbread the chocolate flavour was pronounced and the coffee was discernable but not strong. I think next time I will grind fresh beans for a punchier flavour. The texture was not melt-in-the-mouth as some shortbreads are. It was solid and 'sandy' - more cookie than shortbread. Let the shortbread cool completely, otherwise your wedge will fall apart. Overall, we all liked it. It was not bitter and it did go well with coffee. Perhaps I will make it again, though at this moment, I'm undecided.

Recipe: Chocolate Espresso Shortbread

Menu For Hope III

This holiday season marks the third Menu for Hope campaign which is a fundraiser created by food bloggers around the world. This year, Menu for Hope is raising money to support the UN World Food Programme that aims to "put food on the tables of the weakest and poorest". The campaign runs from December 11 to 22 and during that time you are welcome to purchase raffle tickets for some wonderful prizes.

Since this is a global campaign, you can visit Chez Pim to view all the prizes for this event. Our Canadian host is the wonderful Jasmine the Cardamom Addict so please go take a look at all the great offerings from Canadians across the country. Jasmine has also very thoughtfully translated the information into French. If you would like more information on how to purchase tickets and donations please visit First Giving.

For Menu for Hope, I am donating two cookbooks. The first is the Buttercup Bake Shop Cookbook written by Jennifer Appel, one of the original founders of the famous Magnolia Bakery in New York. It is a great book to add to any collection and includes some beautiful photographs. The good old-fashioned recipes are not difficult and would be suitable for the the confident baker. The second book is the Philadelpia Cream Cheese Classic Recipes cookbook. Again, this book has a lot of colour pictures for cooking inspiration and has a great range of recipes - all the way from appetizers to special occasions. Oh, and don't forget, there is a whole chapter on the lovely cheesecake!

Tickets cost US $10 and will buy one raffle ticket to your prize of choice. If you are interested in my donation the prize code is CA07. You must specify which prize you're interested in by quoting the prize code in the "personal message" section.

Here are the instructions for the event:

1. Go to the donation page at http://www.firstgiving.com/menuforhopeIII to make a contribution.
2. Each US $10 donation will give you one raffle ticket toward a prize of your choice. Please specify which prize or prizes you'd like by entering the prize code in the 'Personal Message' section in the donation form when confirming your contribution. E.G. A US $50 donation may be two tickets for UW99 and three tickets for CA20.*
3. Some companies will match personal charitable donations made by staff. If your company has such a program, please remember to mark the appropriate box and fill in the information so we could claim the corporate match.
4. Please also check the box to allow us to see your email address. We need this so we can contact you in case you win a prize. If you do not do this, we will be unable to contact you. Please be assured that we will not share your email address with anyone.
5. Raffle results will be announced on 15 January on Chez Pim. Draws will be conducted electronically, thanks to Derrick at Obsession with Food for creating the computer application used to magically select names.

*N.B.: Canadian tax laws prohibit charitable donation receipts to be issued by registered Canadian charities for raffle or lottery tickets. The UNWFP is a U.S.-based charity; should any donation receipts be issued, you will need to seek professional advice regarding applying them to your Canadian income tax return.

Again, my prize code is CA07 and I'm donating The Buttercup Bake Shop Cookbook and Philadelphia Cream Cheese Classic Recipes. Thank you and please give generously!!

Chocolate Layer Cake

Ode to Chocolate Cake

A chocolate dessert.
Perfect as a birthday cake.
Makes everyone smile.

Ok, that's my feeble attempt at haiku but the sentiment is true. It's a great cake and a classic flavour. Add some ice cream, and you've got one of the best desserts ever!

Happy Birthday H!

Recipe: Chocolate Layer Cake

Cranberry Chocolate Croissant Bread Pudding

I really like bread pudding but I don't make it a whole lot due to a lack of stale bread in the kitchen. Usually, when I think to make it, the bread is all fresh and the stores are all closed. Flipping through the December issue of Canadian Living, I came across a recipe for Cranberry Chocolate Croissant Bread Pudding. Wow! It used mini croissants, cranberries and chocolate and I knew I had to make it.

The dessert is assembled by laying split croissants in a baking dish and sprinkling with chopped semisweet chocolate and dried cranberries. Poured over top is a mixture of sugar, whipping cream, milk and eggs. Decadent, I know, but if you have company or neighbours who appreciate baked goods it will all get eaten without you feeling guilty.

From the picture it is hard to tell what the texture is like. The croissants are puffed up and when cut it, you could see they were moist and melt-in-the-mouth and they did not taste eggy. (Just make sure the centre is not liquidy.) The melted chocolate chunks taste great with the tart chewy cranberries. The toppings looks like a lot but it was just the perfect amount. It was a surprise hit in my house and would make a great brunch dish.

Oh, and by the way, if you're ever at Epicurious check out the Epi Log. I may have been mentioned there somewhere! Thanks for reading. :)


Recipe: Cranberry Chocolate Croissant Bread Pudding

Brutti Ma Buoni

Translated into English, bruti ma buoni means "ugly but good". These little Italian meringue cookies are fun to make and even more fun to eat.

The method for making these cookies is quite different from drop cookies. The steps aren't hard, but do require some patience as consistency and texture are important in achieving a perfect end result.

First, egg whites are whisked with sugar until opaque and then beaten until cool and glossy. The batter looks really beautiful, like liquid satin. Afterwards, some flour and chocolate are folded in and dropped onto cookie sheets to bake for about 25 minutes.

When the cookies come out of the oven they look like golden puffs. The meringue is crunchy yet soft and the cookies are hollow. They are perfectly sweet and would pair beautifully with a strong espresso or frothy latte.

Recipe: Brutti ma Buoni

Double Chocolate Dream Cookies

Here's another cookie recipe from the Nestle Best-Loved Cookies cookbook called Double Chocolate Dream Cookies. They are like a regular chocolate chip cookie except that cocoa powder is added to make the dough chocolately brown.

I think the key to making this cookie successfully is to use a good quality cocoa powder. There are many choices of unsweetened cocoa powders including Dutch process and natural cocoa powder.

Dutch process is treated with an alkali to neutralize its acids.

Natural cocoa powder tastes very bitter and gives a deep chocolate flavor to baked goods.

Making cocoa powder is a fascinating process. To read more, click here.

If you're using natural cocoa powder, reducing the amount called for may make your cookie less bitter. Just read the ingredients and you'll know what you're using. I used Fry's Premium Cocoa for these cookies and looking at the ingredients, sodium carbonate was added. Knowing what type of cocoa you're using can make quite a lot of difference in the finished product.

These cookies turned out very well. The cocoa powder gave the cookies a deep chocolatey flavour without the bitterness and the chocolate chips added extra sweetness. They were soft and chewy and were much appreciated by the friends I got to share them with.

Recipe: Double Chocolate Dream Cookies

Original Toll House Chocolate Chip Cookies

I'm always looking for good chocolate chip cookie recipes. They're so popular and finding a good recipe sometimes seems more daunting than it should. Unfortunately, I don't have a 'Grandma's Secret Recipe' that I can always fall back on (I wish I did) so I resort to cookbooks. I've made cookies that were too flat or too cakey. Sure, they're edible but not fantastic.

When I was in Chapters the other day, I picked up a Nestle Favourite Cookies cookbook. It was the small soft-cover type of cookbook that they sell alongside the magazines. I said why not - I can always use another cookie book. The very first recipe is for their famous Toll House chocolate chip cookie. I tried it immediately hoping it would satisfy my cookie craving.

Well, the dough was beautiful. It was like the chunks you find in cookie dough ice cream. I used golden sugar instead of brown so my dough was a little lighter in colour. After a little mixing, they went in the oven and came out all soft and chewy. I was pretty happy since they spread nicely and were not too flat nor too domed. As usual, the longer you bake, the harder they become so watch carefully so you get the cookie consistency you want.

These were a hit and I had to hide the cookies in the picture so that I could photograph them. They lasted two days, even the ones I left in a little too long. They're easy so try them out when you're desiring some melty chocolate goodness and see if they really do live up to their reputation.

Recipe: Original Nestle Toll House Cookies

Pumpkin Oatmeal Raisin Cookies

After making pumpkin pie the other day, I still had about a cup of pumpkin leftover. I didn't want to waste it and was looking for a recipe that didn't call for a lot (of pumpkin) and was relatively easy. As luck would have it, Lauren from Stuffed. left a comment about the pie. I visited her great blog and there I found a recipe for Pumpkin Oatmeal Raisin Cookies. The cookies were a simple drop cookie that could be mixed up in no time. Perfect!

My reasons for making these cookies were about the same as Lauren's - I had all the ingredients on hand. The pumpkin made the cookies very flavourful - almost like eating pie. They were enjoyed very much in my house and are a fanstastic fall cookie. They bake up rounded and cakey with some chewiness from the raisins and crunchiness from the walnuts. I followed Lauren's suggestion and used large flake oats. This was a good move as smaller oats would have gotten lost in the dough. The large oats asserted themselves and held their own. All in all, they were good cookies and if I ever have leftover pumpkin, I'll make them again.

Recipe: Pumpkin Oatmeal Raisin Cookies

Nanaimo Bars

If you're familiar with Canadian desserts then you must certainly have heard of the Nanaimo bar. It is a bar cookie that consists of three layers- a chcocolate-nut-coconut base, creamy filling and chocolate top.

According to Wickipedia, the Nanaimo bar is a "type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia, where it first became known in the 1930s. It consists of a crumb-based layer, topped by a light custard which is covered in soft chocolate. " Wickipedia

Some versions, like my own, require that the crust be baked for 10 minutes. I also made one adjustment to the filling and added some custard powder. I find that this gives it a better flavour instead of just tasting like creamed icing sugar. You can also find many variations out there too - mint, orange, peanut butter and even reverse Nanaimo bars.

The recipe makes a lot and is perfect for sharing or taking to your next potluck. If, you're allergic to nuts just omit them - I think they'll still taste divine!

Recipe: Nanaimo Bars

Pumpkin Pie

I love pumpkin pie. I love the custardy texture and the spicy flavour. It reminds me of Thanksgiving and cozy autumn evenings. It is also a relatively easy pie to make even if you do steam your own pumpkin. (I didn't this time but have in the past.)

The first thing you have to remember is to buy pumpkin puree - not pumpkin pie filling. (This stuff is already spiced.) I used a Wanda's recipe for this pie which fits a 10-inch pie plate right to the top. If you use a 9-inch plate, you may have some filling left over. The pumpkin is perfectly cinnamony and nutmegy. Not too overpowering and definitely not bland. Of course, you can play with the spicing to suit your tastes. This pie was also huge - almost like a deep-dish pie. It was delicious and lasted only two days. It tastes nice room temperature but tastes fantastic chilled with some whipped cream dolloped in top. Yum!

Recipe: Pumpkin Pie

Pear Cranberry Crisp

Ok, here's another pear recipe for your reading pleasure. The bag I have seems to bottomless so I made some pear cranberry crumble to try and use them up.

This is a super simple recipe to prepare. Peeling and slicing the pears takes the most work in this classic fall dessert. Topping off the fruity filling is a oat crumble made with melted butter. Pop the dish in the oven and you'll have dessert on the table in about an hour.

Words cannot describe how yummy it is to eat hot crisp with cold vanilla ice cream. It is divine. The tart-sweet and crunchy crisp marries well with the smoothness of ice cream. If you'd prefer, try frozen yogurt or vanilla yogurt, however, I cannot vouch for the yumminess factor. I think I'm going to make this again soon!

Recipe: Pear Cranberry Crisp
(Note: Just replace raspberries in recipe with cranberries.)

Pear Cream Cheese Squares

The other day my aunt gave me a big bag of pears from the tree in her backyard. I don't know what kind they are but they were a little smaller than grocery store pears and very green. I knew they would go to good use.

As luck would have it, I was invited to dinner and knew there would be a large number of people there. I thought the pears were perfect for an autumn dessert so I replaced them for apples in a Wanda's recipe - Pear Cream Cheese Squares.

These squares have a few steps but the end result is worth it. Soft cooked pears sit atop a sweetened cream cheese layer and is surrounded by a wonderful buttery crust. It's the perfect dessert when you want something cheesecakey or pie-like but don't want to make a whole one. The cream cheese layer is soft and almost custard-like. All the flavours and textures combine well to make a wonderful square. They're tasty warm, room temperature or cold and the longer you let them stand, the cleaner the cuts you'll get. I have made both pear and apple and like them equally. They're great!

Recipe: Pear Cream Cheese Squares

Chocolate Raspberry Torte

Last week we were invited over for dinner at a friend's house and I wanted to bring something different. I didn't want it to be over-the-top difficult but it had to have familiar flavours so that it would be eaten. As I looked through Robin Hood's Home Baking I found that the Chocolate Raspberry Torte fit all my criteria.

I made the cake the night before and assembled it right before we went out. The cake was lovely, chocolatey and moist. Cutting was easy to do, though I think that cutting evenly is a bit trickier! (At least it was this time.) The raspberry jam was very subtle which I like but I was told that it would have been fine without it. One big change I made was to the icing. I followed the directions exactly but found that the end product was thick and very tangy. I didn't like it very much so I added icing sugar and cream until I got a flavour and consistency I liked. Unfortunately I didn't measure it out so I can't be specific about amounts.

Overall, I would make this cake again but maybe with a different icing. It was considered 'heavy' by some but, cutting smaller wedges can solve that problem. It is truly a dessert cake and one that would suit almost any occasion.

Recipe: Chocolate Raspberry Torte

Toasted Granola

Making granola is fun, simple and very easy. All you need are some oats and your favourite add-ins and voila - delicious granola.

The recipe for toasted granola calls for oats, wheat germ, almonds and coconut to be tossed and toasted with honey with dried fruit being added in when it is finished. The thing I like about this recipe is that you don't toast the fruit. I've made other recipes where the raisins are put in the oven and come out bloated and burnt. Not yummy. This way you have perfectly chewy fruit and crunch oats.

You can have the granola with some milk or yogurt for breakfast or use it in a recipe that calls for granola. I was going to do this but it all gone so I have to make a new batch. The granola is tasty, sweet and substantial and keeps you going those days you're to busy to eat. Try it, you might like it.

Recipe: Toasted Granola