How-To: Plum Crumb Cake

As August draws us closer to September and farther from July, the last of summer's fruit makes an appearance ready to be enjoyed before apple season. One fruit that is both versatile and widely available in Ontario is the plum. With it, a veritable cornucopia of delicious desserts can be created and savoured while awaiting the arrival of Autumn.

I decided to make a Plum Crumb Cake because it is the type of cake that my family loves. It also makes a large 9 x 13 cake so there is plenty to share. This cake is fluffy and lemon-scented, topped with juicy red plums and crowned with a buttery brown sugar crumble. For this recipe I've added some step-by-step directions to show the process of making this cake from start to finish. I hope some of you will find this helpful.




Step One




Cream the butter and sugar together. Add your eggs and you should have a pale yellow mixture, close to the consistency of icing.





Step Two



Alternately add the sour cream and dry ingredients into the butter mixture.




Step Three



Your final batter should look like this - thick yet not stiff. Scrape the batter into your prepared pan.




Step Four




Place the sliced plums decoratively over the batter.





Step Five



Sprinkle with the crumb topping. Pop it in the oven and in less than an hour, you'll be enjoying some lovely cake!





Recipe: Plum Crumb Cake

Lemon Tea Cookies

A couple weeks ago, my neighbour, Little Man, turned three and his mom decided to have a small gathering for cake cutting and presents. After making a chocolate cake for him, I wanted to make something non-chocolate for the adults, specifically his grandmother who, like my own mom, loves lemon. As this was a last minute decision, I had to find something lemony, quick and tea-worthy.

I wanted something crispier than a drop cookie and I found the perfect cookies in a seven year old publication from BHG. Essentially, the cookie is lemon shortbread topped with lemon glaze. The recipe does not mention re-rolling scraps which you inevitably end up with if you cut out circles. I hate to waste dough so I re-rolled as gently as possible to max out my cookie output. Normally, I don't find too much of a difference in cookie texture when I do this, but this time I could tell the first rolled cookies from the last. The last lost their easy flakiness and were noticeably 'tougher' or as tough as a shortbread cookie can become. The glaze in the recipe calls for specific items which I didn't have so I used lemon juice mixed with icing sugar and, to punch up the colour, a little yellow paste colouring with hot pink sparkles. One thing I liked was that you could roll out the dough right away without any chilling time. Overall, the cookies were good but not mind blowing. They're quick, easy and perfect for novice bakers.

Recipe: Lemon Tea Cookies

Coconut Almond Macaroons

After using egg yolks for the failed Bavarian cream I made last month, I was left with egg whites that had macaroons written all over them. Why macaroons, you ask? Because I love macaroons! I love the chewy coconut texture and the burst of sweetness that fills your mouth when you bite into one. I especially love them more when they're dipped in glorious, effulgent chocolate.

These macaroons are made by whipping up egg whites and folding them into a dry mixture which consists of coconut, lemon zest and ground almonds. If you're new to whipping egg whites, just beat them with your mixer until they increase in volume, become opaque and the peaks hold their shape when you pull the beaters out. (They don't flop over like the top of a jester's hat. A little flop is okay but not a lot.) Bake them in the oven and soon you'll be enjoying some delicious cookies.

I made these cookies on a hot day with no AC so I had to store them in the refrigerator once they were dipped to avoid meltage. The final product was wonderful - crisp on the outside, chewy on the inside with a hint of lemon. Macaroon heaven - enjoy!

Recipe: Coconut Almond Macaroons

Daring Bakers July Challenge - Strawberry Mirror Cake

And the Daring Bakers are off again! This month the challenge was decided on by the demiurgic Peabody from Culinary Concoctions. She chose to have us all make a Strawberry Mirror Cake and, after reading about the wonderful cakes my fellow DBs made, I was very tempted to not post my final result.

The recipe was long and technical. If broken down into manageable components, this was an easy hurdle to overcome. After planning and buying all the necessary ingredients, I got to work. I was not too worried about the cake but, the cream and mirror held some additional challenges as they contained gelatin, a product I don't use. After finding agar agar, I had to hope it would work just as well as its animal counterpart. I was tempted to use some sort of Jello product but as you can see, I didn't! Sticking to a recipe is one thing I do very well.

After making the cakes, which were thin-ish I tackled the cream, stirring in the agar agar to measure the same as gelatin. I should have dissolved it completely in hot boiling water as there were some hard bits in the final cream. When I layered it in the pan with the cake I was hoping it would keep its shape, which it did. Yeah!

Now I don't know if I should have waited longer before pouring on the mirror but when I did, the smooth strawberry liquid disturbed the cream creating swirls. I was stumped and couldn't take it off so I kept pouring hoping for the best. After refrigerating it, I had a pink-topped cake with a mirror which had mysteriously sunk to the bottom of the cake. I tasted it and it had a gel-like consistency so the agar agar worked, though, unfortunately the mirror was on the wrong end.

Looking back at my experience, I would now modify the cakes to be baked in two round pans as opposed to one large pan with the cake circles being cut out. The rest would stay the same. I was initially hesitant to try it at all because of the ingredients but I'm glad I did. The challenge made me go out and look for ingredients I normally wouldn't have in my cupboard. Making gelatin-based desserts is new territory for me so I'll have to keep plugging away until I can master it.

Overall, I'm not sure if I can appreciate the flavour of the cake. Those who tried it said it tasted good and reminded them of trifle. I'm hesitant to give my version a two thumbs up as I'm sure I could do it better next time. I was also a little bummed about the mirror and the hard flakes - two things which greatly coloured how I saw this particular cake.

Thanks to Peabody for your bold choice! A big thank you goes out to all the Daring Bakers whose support and encouragement cushion the blow of disaster. Please visit Peabody's site for the full recipe and to see what all the other brilliant Daring Bakers created, click here. Looking forward to next month!

SHF 33 - Pineapple Coconut Cookies

Tropical Paradise is the theme for the 33rd edition of Sugar High Friday. Mary at Alpineberry wanted us to come up with something that said 'tropical' to us and write about it. The best way I could bring the tropics home was to make use of island fruits, notably coconut and pineapple.

These cookies come from the book Ripe for Dessert by David Lebovitz. I instinctively looked through this book first because he has organized his book by fruit and chapter two was entitled Tropical Fruit - perfect for this challenge!

The recipe is super simple to pull together and makes use of everyday ingredients. The cookie is sort of like a macaroon, crispier on the outside and soft and chewy on the inside. I had to decrease the baking time by ten minutes but if you like a more browned cookies, then you can leave it in for the full 30 minutes.

The baked cookies packed a pineapple punch! The caramely flavour of sugared pineapple melded nicely with the chewy coconut. They were moist and small enough to pop in your mouth. David Lebovitz said this was his favourite current pineapple coconut cookie and, although I'm still undecided on this, my taste-testers seemed to like them a lot. If you'd like, dress them up with a drizzle of chocolate or a sprinkling of powdered sugar. No matter what you do, these cookies have Tropical written all over them!

Recipe: Pineapple Coconut Cookies

Bubble Bread

If you want to impress friends and family, making a Bubble Bread is the way to do it. This fun-to-make bread consists of a yeasted sweet dough that is rolled into golf ball-sized chunks, then rolled in butter and cinnamon-sugar and arranged in a Bundt pan. After it had risen, you bake it and devour the sweet cinnamony morsels that have been drizzled (or not) in a sugar glaze.

When making this bread, give yourself enough time to make the dough and let it rise. I think it took me about 2 hours from start to finish with no dilly-dallying. The final result looks really neat - sort a cross between cinnamon buns and a Bundt cake. It is also fun to eat and the portions are smaller so, in theory, the guilt factor is as well. It's like eating a Timbit instead of a whole doughnut, you know? I've included some modifications to the recipe in the recipe link below just for reference. I know some of you may be weary of working with yeast and I totally understand where you're coming from. But, if you're looking to challenge yourself this is a yummy way to get started.

Recipes: Universal Sweet Dough & Bubble Bread

White Butter Cake

Alas, strawberry season had almost come to an end here in Ontario. This past weekend at my local Farmer's Market signs were posted saying "Last Berries of the Season!". I took advantage of this final moment to buy some small, but very red berries to make a Strawberry Shortcake-type cake for a BBQ I had yesterday.

The component of this cake I wanted to post about is the White Butter Cake which I used as a base for whipped cream and strawberries. It is a great cake for filling with pretty much anything you like and has a lovely hint of orange due to the addition of rind in the batter. It makes a 9 x 13-inch cake, perfect for picnics and large crowds. I made it the day before we ate it and it was moist, dense and yummy. The recipe is a little different from the traditional creaming method, but as long as you have a big enough bowl, you shouldn't have any problems.

Recipe: White Butter Cake

Lemon Poppy Seed Muffins

Finally summer holidays are here and I've caught a chance to put a post up. I know, Lemon Poppy Seed Muffins aren't all that exciting but I just wanted to let you all know I was still here and am hoping to do more frequent blogging in the near future. My in-laws are visiting from North Vancouver, British Columbia as well so things have been exciting here in the Canadian Baker household.

These muffins are as you would expect - moist and lemony made slightly sticky with a lemon glaze poured over top. You can whip these up in 10 minutes and you can add more or less poppy seeds to your liking. They're not fancy at all and there are probably better recipes out there but I enjoyed them with some hot tea. The poppy seeds were crunchy and lingered on well after the muffin was finished. They also freeze well wrapped individually in plastic wrap and tucked into a Ziploc bag.

To those of you in Canada, Happy Canada Day! We'll be enjoying fireworks tonight!

Recipe: Lemon Poppy Seed Muffins

Custard-Topped Berry Kuchen

First, let me start out by saying there is no custard on this kuchen. I had a bit of a springform pan mishap in that it popped open when I took the kuchen out to pour on the custard and it wouldn't close. It just kept snapping open - I don't know why. So I sighed and scrapped the topping even though I was really looking forward to it.

Despite that little problem, this kuchen turned out to be a fluffy and moist berry cake all on its own. The lemon-scented batter is surrounded by juicy berries and with a sprinkle of icing sugar, makes a nice light dessert. The batter is make like most other cakes by creaming butter and sugar and then adding the wet and dry ingredients alternately. My mom really liked this cake and suggested that a scoop of ice cream would make it even better.

I have included the entire recipe and hopefully if you make it you'll be more successful than I in the making of the custard. :)

Recipe: Custard-Topped Berry Kuchen

Orange Carrot Bundt Cake

The other evening I went to Starbucks with some friends. If you're familiar with this oh-so-popular coffee joint you'll have noticed they have an orange theme going on right now which includes an orange cream cake. I'm not sure this is the correct name but the cake tastes like a creamsicle popsicle. (Vanilla flavored ice cream on the inside with an orange sherbert flavored shell.) I told my friends I wanted to try and recreate it and they promptly reminded me that there was an orange cake on the cover of Canadian Living that looked yummy. I took the hint and gave it a go.

Just so you know, this cake tastes nothing like a creamsicle. It is a classic tea cake with a good crumb and pretty little flecks of orange from the carrots. The more assertive flavour is the orange and the carrot acts as a compliment to it. It doesn't taste like a typical carrot cake at all. The cake baked up in my oven in exactly an hour and once iced with the yummy tangy glaze, it sure was a sweet treat. Just one note, this cake sliced much cleaner the second day so baking it one day before you're going to eat it wouldn't be a bad idea.

Recipe: Orange Carrot Bundt Cake

Mostaccioli

Do you ever feel more connected to a country after you have visited it? I know it sounds silly, but after visiting Italy last summer I have created a kinship for this beautiful European country. I wasn't there long and can't speak Italian for beans but my time spent there was so memorable that whenever I see recipes with Italian heritage I get excited.

Case in point; these cookies called Mostaccioli (not to be confused with the same-named pasta) hail from Italy. According to the little blurb preceding the recipe, "In Roman times, these cookies were sweetened with the must, or mosto, left over from wine production." I believe that in Italy this method is still used though the recipe from Canadian Living is more accessible for those of us unable to find mosto.

The method for making these cookies is very straightforward. First you create a fragrant and spicy cocoa dough, chill it, roll it into balls, bake them and finally glaze them. I think I made my a little too large or as my friend refers to as "North American" sized. Still a good size for espresso or a latte. So if you're looking to make a cookie with kick try them out and enjoy a little taste of Italy.

Recipe: Mostaccioli

Daring Bakers May Challenge - Gateau Saint Honore

For this month’s Daring Bakers challenge, Helene of Tartelette and Anita from Dessert First asked us to dust off our rolling pins to make a Gateau St. Honore. This decadent confection consists of a puff pastry base topped with Saint Honore Cream (Diplomat’s Cream) and finished off with caramel-topped cream puffs and swirls of whipped cream. Wow, this was French baking at its best. The recipe was long but not complicated and, as long as I gave myself enough time, I would be able to pull this off.

The puff pastry component could be made one of two ways; either store–bought or homemade. I opted for the store made version because I had some in my freezer already. The rest of the recipe required me to do it all myself. I had never made choux pastry before and it wasn’t difficult to do. I think I made my puffs a little too small but they came out okay nonetheless. The Diplomat cream was also straightforward although I ended up with a slightly runny product; something some fellow Daring Bakers also experienced. For this reason, I was unable to fill the cream puffs with the cream though I made a bit of a mess trying. The final product looked impressive and it tasted nice.

Even though the recipe didn’t come 100% perfect I’m really glad I put in the effort to try it. This is the major appeal of the Daring Bakers for me – to make new desserts that I would probably never had made on my own. And the camaraderie of the other bakers is just icing on the cake. To check out all the other creations just click on the sidebar to the right.

Mocha Brownies

Oh my, I can't believe that May is passing by so quickly. Today is already Victoria Day where most Canadians are relaxing or planting flowers on a well deserved day off. It is beautiful and sunny where I am and to celebrate I made some Mocha Brownies.

I remember a time when I was terrible at making brownies. I would always overbake them and would be left with a chocolate brick. I always avoided making them for fear of failure. If you feel the same way, not to worry; these brownies are super simple to make and have a pleasing coffee flavour.

Most mocha-type desserts call for just a hint of coffee flavour but for these brownies I used freshly brewed espresso and coffee granules. They came out great - chewy on the inside and topped with a glossy, crackly crust. For a nice final presentation, I topped them with a dollop of whipped cream and a coffee bean.

Even if you're not on holiday today I hope you're having a great day wherever you are!

Recipe: Mocha Brownies

Best-Ever Chocolate Chip Cookies

You would think that finding a really good chocolate chip cookie recipe would be a simple task. I've tried many with varying degrees of success and I envy those of you who have had recipes handed down to you. I, however, do not have much of a baking legacy in my family so I rely on my books to help me out.

This recipe comes from Canadian Living and I have tried it many times before with lacklustre results which I why I'm only posting about them now. I never thought they were great, let alone best-ever, but yesterday I made some because I had all the ingredients. I had to refrigerate the dough because dinner was in the oven and this simple step made all the difference.

The cookies came out nicely rounded and definitely not like a flat frisbee. The chilling helped the cookies retain their shape so they were still rounded and nicely puffed. I was pleasantly surprised when I pulled then out of the oven and when I sent out two dozen to the kids in the backyard they were gone in 30 seconds. Really, they were. So I've learned not to give up on recipes that don't turn out perfectly the first time. Sometimes all it takes to wreck a batch of cookies is a bad mood and sometimes all it takes to make a good batch is a positive attitude.

Recipe: Best-Ever Chocolate Chip Cookies

Lemon Curd

When I was young, my mom always used to buy the packaged lemon tarts sold at grocery stores - the kind that were in a tray of six and were bright neon yellow. I always wanted the butter tart version (which we sometimes got) but more often than not, the lemon tarts would end up in our cart. I hated these tarts. I thought they were too tart (heh) and I was not a lemon lover at all. Boy, how times have changed.

After making the crepe cake last week, I was left with six egg yolks that I didn't want to waste. I decided to make curd because it was something I'd always wanted to try and, now that I'm older, I appreciate the tangy goodness of the lemon.

Well, the curd was beautiful to make. Slowly it became thicker and thicker until it was ready. I covered it with plastic wrap and chilled it overnight. The next day I tried it and it was rich, thick and tangy - exactly as you think curd would taste. I decided to be English and make scones to have with it. It made the perfect teatime snack though, if you are not fond of strong tart flavours, the curd may be too much for you. So I've learned that as we change, our tastes change with us and, for the most part, this is always a good thing.

Recipe: Lemon Curd

Daring Bakers April Challenge - Darkest Chocolate Crepe Cake

Well, I’m finally done. Those Daring Bakers are really putting me to the test and this month’s challenge was no walk in the park. Brilynn of Jumbo Empanadas decided to test our culinary skills by asking us to make a Darkest Chocolate Crepe Cake from Martha Stewart. As I looked at the four-page recipe, I had inkings that this was not going to be any ordinary cake. I thought the recipe looked a little wacky and perhaps that’s why I procrastinated and left it to the last few days in April.

The cake is made up of three components; chocolate crepes, hazelnut crème filling and chocolate ganache. The crepes were a breeze to make though I had to do a little trimming to make everything circular. They didn’t stick or rip which I am very thankful for. Out of the 36 I made, I only ended up using 18. The crème was a little labour intensive but not difficult. It is a meringue-type hazelnut crème for which I used hazelnut butter instead of hazelnut cream. It was light and airy like a mousse and tasted very yummy. The difficulty started when I began assembling the cake.

After the crepe/crème tower was complete, it started to lean which freaked me out. (Had the filling been more like an icing, this probably wouldn’t have happened.) Filling was spilling out everywhere so I propped it up with 4 straws and put it in the fridge, took a deep breath and made the ganache. I cleaned up the cake as best I could and covered it in the chocolate. The final result is not very even or flat on top. It’s more dome-like but I finished and I was relieved, though slightly frustrated.

Well, the final result (including taste and appearance) turned out okay. The layers are not ultra distinct but you can see them. I also made the candied nuts to put on top. As you can see from the picture, I turned my back on the sugar for a second and it got very dark amber. I thought that since it was just for decoration I would use it. I don’t think I’ll ever make this cake again and I truly believe the parts are much better than the sum product. Everything tasted nice, but perhaps not all together. Overall, I’m glad I tried it. I’m also glad I have a neighbour with family over who I could share the cake with. If you’d like to see what the other Daring Bakers came up with, just click on the links in the sidebar. There are some truly spectacular cakes to behold!

Dutch Butter Bars

Spring has finally sprung in Ontario. Tulips are almost blooming and buds are appearing on my lilac bush. Along with the good weather comes busy times at work and less time to bake. I did, however, find time to make some bars which I will share with you.

Dutch Butter Bars (known in Dutch as boterkoek) are a simple satisfying bar. They're reminiscent of shortbread and have a chewy texture. The almond flavouring compliments the buttery bars very well and the scattered almonds on top add some crunch. Just remember, overbaking will make the bars too crispy. I didn't overbake, but my edges were still well done, almost like biscotti. Also, the consistency of the dough was more like cookie batter. It was not spreadable so I had to pat the dough into the pan.

Overall, the bars were tasty and I would make them again and bake them for a little less time. For some sparkle, sprinkle coarse sugar on top and enjoy with a nice hot drink.

Recipe: Dutch Butter Bars

Maple Nut Upside-Down Cake

This past weekend I found myself with enough free time to get engrossed in baking. The house was quiet and clean - ideal for trying something new. I had already picked out what I was going to tackle - Maple Nut Upside-Down Cake.

After looking through my cupboard earlier, I found about five different types of nuts waiting to be used; macadamia, pine nuts, walnuts, pecans and almonds. A perfect combination for a mix. After reading the recipe, I saw that it was assembled just like any other upside-down cake; by creating a syrup, sprinkling with nuts and topping with cake batter. An interesting thing about the cake was that it used no butter or oil. I couldn't remember the last time I made a cake with no butter but I had a feeling it would be just fine.

Well, the cake didn't disappoint. It looked pretty impressive with the glazed nut top and it was easy to lift off the pan. The syrup soaked into the cake making it moist and sweet. I found that it tasted even better the second day after all the flavours had time to settle. You can use any mixture of unsalted nuts you like and if you top it off with some whipped cream, you'll have a fabulous dessert to share with friends.

Recipe: Maple Nut Upside-Down Cake

Golden Vanilla Layer Cake with Chocolate Fudge Frosting

This is the third time I've made this cake. The first was for a birthday, the second for a dinner party and the third was also for a birthday which happens to be today. It is a classic layer cake - light, fluffy and golden with chocolate frosting.

The cake comes from Chocolate & Vanilla by Gale Gand and I really love it. The recipe seems a little finicky but you most definitely do not need a fancy mixer to whip it up. Just note that the frosting just covers the cake - you won't have any leftover. Add some ice cream and you have one of the best desserts ever.

So if you want to do something special for someone you know bake them a cake and if your birthday is today, Happy Birthday!


Recipe: Golden Vanilla Layer Cake with Chocolate Fudge Frosting

My Ambrosia

One of the desserts I remember eating when I was young was Ambrosia. It is a cool melange of chewy marshmallows and juicy fruit all held together by a white cream, most likely Cool Whip. I loved how the marshmallows would soften up and I have never been known to refuse a maraschino cherry. I wanted to recreate it so I went looking for a recipe.

Well, the Internet was very helpful, giving me multitudes of recipes. Some with nuts, some using sour cream or fruit cocktail. No two were alike except in their use of marshmallows so I took components from them and made my own.

After deciding on a mixture of pineapple, mandarin, cherries, coconut and marshmallows I got to work. Using sour cream to bind it all didn't appeal to me so I used vanilla yogurt and the result was like going down memory lane. The first bite was Ambrosia! It was so easy to prepare and everyone enjoyed it, though I did hear one grumble about the cherries. The recipe can be easily doubled or tripled and makes a great no bake summer dessert. Of course, you can change around the ingredients as you like - it is very forgiving. Give it a try!

Recipe: My Ambrosia

Frozen Peanut Butter Pie

I have never really explored baking with peanut butter much beyond making cookies. Many people I know are fond of the peanut butter and chocolate combination and I enjoy it somewhat. Every now and then, I will indulge in a Reese's Peanut Butter Cup but it is never my first choice.

I have had my eye on this no-bake Frozen Peanut Butter Pie for a while. I wanted to try it out because I don't have much luck with frozen desserts other than homemade popsicles. Everything comes out really hard and difficult to cut. I think this is just a mental block since I like to bake - of course everything is hard, its frozen! The second reason I wanted to try it was to see how it would turn out using natural peanut butter as opposed to regular Skippy or Kraft.

The actual pie assembly was a cinch. Each component was made and then frozen until it was finished. One thing I would do differently is add one more square of chocolate to the chocolate glaze for better pie coverage. Overall, my family liked the pie. It wasn't too sweet and I didn't add extra sugar to compensate for the natural peanut butter (which was very smooth) and it was still tasty. Just let it warm up at room temperature before cutting to soften it up. Impatient cutting leads to broken crust!

Recipe: Frozen Peanut Butter Pie

Daring Bakers March Challenge - Red Velvet Cake

After a year of blogging, I have come to know some really great bakers. One of the very first blogs I read was Cream Puffs in Venice, written by the inimitable Ivonne. When I saw that she was part of a monthly baking challenge I quickly emailed her and asked to join. It looked like fun and I hoped would compel me to make new and interesting treats.

For the March challenge, the group, now named Daring Bakers, decided to tackle Red Velvet Cake. I have never made a Red Velvet cake but have heard about them here and there. It is a pretty simple cake to make requiring a standard creaming method. There was some debate on which recipe to use as some members did not want to use oil. It was decided we would all use our own recipe. I used a recipe initially posted by Peabody which contains oil. I don’t mind using oil and like to make a recipe to the letter when first trying it out before making changes.

When I made my cake, the batter was almost fuchsia. I only have two pans so I measured the batter out evenly; baked two and then the remaining batter when they were finished. Baked, the cakes were darker brown, like a chocolate cake, and I wondered if I put enough food colouring in the batter. Next I made the icing by melting butter and cream cheese. To me, this made no discernable difference than had I creamed them.

After assembling the cake it was time to try it out. I was nervous about this because I had no idea what to expect. After cutting it, the red layers were very noticeable and most people liked it. The cake was moist and the icing was yummy. The cake didn’t have a specific flavour – it just tasted like cake that happened to be red. After putting it in the fridge overnight I found the flavour improved the next day.

The best part of this challenge is not so much the cake, but the great women I’ve met this past month. I would also like to thank Ximena from Lobstersquad for making our fantastic logo. If you’d like to check out the other Daring Bakers’ Red Velvet adventures, just follow the links below.

All Things Edible – Quellia

Alpineberry – Mary

Cream Puffs in Vemice – Ivonne

Culinary Concoctions – Peabody

Feeding My Enthusiasms – Elle

Food Art and Random Thoughts – Morven

Hester in Geneva – Hester

Jumbo Empanadas – Brilynn

La Mia Cucina – Lisa

My Kitchen in Half Cups – Tanna

Tartelette – Helene

The Sour Dough – Breadchick

Trembon in English – Valentina

Veronica’s Test Kitchen – Veronica

Writing at the Kitchen Table - Freya

Kamishbrot

Here is what is written about Kamishbrot in the latest issue of Canadian Living:

"These crunchy, not-too-sweet, double baked cookies, also known as mandelbrot and kamish, are a Jewish version of Italian biscotti."

Kamishbrot is prepared the same way as biscotti and this particular version is sprinkled liberally with cinnamon sugar. The dough is made with vegetable oil, not butter, and they taste delicious. I know some people have oil aversion when it comes to baking but in these cookies it works fantastically.

Sometimes I find that biscotti recipes call for overly long baking times resulting in burnt or ultra hard cookies. This recipe (for me, at least) was dead on. The cookies came out golden and crisp - perfect for dunking in a latte or hot tea. The chocolate chips, nuts and coconut taste great together with no dominating flavour asserting itself. If you've never made a double-baked cookie, this is a good place to start. The recipe is straightforward though, you will have to do some shaping and rolling. Just give yourself enough time to chill the dough and bake the cookies. A little patience goes a long way.

Recipe: Kamishbrot

Almond Ricotta Napoleons

Last weekend my family and a bunch of good friends trekked out to Mountsberg for their annual Maple Syrup Days. I went last year and it is always a good time - pancakes, maple candy and wagon rides. I left with a bottle of local maple syrup already having something in mind for it.

Almond Ricotta Napoleons are a quick impressive little dessert. Using frozen puff pastry you make the shells which are simply brushed with maple syrup and almonds. While they're baking, you prepare a ricotta/whipped cream filling. There is very little sugar in the filling and I wanted it sweeter so I added some maple syrup. Yum! The ricotta folded in nicely with the whipped cream though the final result was not 100% smooth. This didn't detract from the overall dessert though, if you want a really light filling, you can always just use the whipped cream and omit the ricotta.

Overall I liked this dessert since there was a great contrast of textures. It was different from anything I've ever made and can be reinvented by adding some fruit, changing the filling or making a different topping. One thing I learned was not to put overly generous amounts of topping on the puff pastry. It made the pastry heavy so the Napoleons didn't rise. This made slicing tricky but not impossible. Napoleons make a good plated dessert so impress someone today. :)

Recipe: Almond Ricotta Napoleons

Farmland Flax Cookies

For those of you who love oatmeal cookies, here is another variation that is worth a try. I've been making Farmland Flax Cookies for a while now and they are popular in my house. This batch was requested by my friend who had a surplus of flaxseeds sitting in her cupboard so I helped her use them up.

The recipe is a snap to make and what you end up with is a golden, scoopable drop cookie batter. The flax seeds are added in whole, but for extra nutrition, try adding ground seeds as well. If you want, you can make them more 'seedy' by adding sesame seeds and sunflower seeds.

You can make the cookies soft and chewy or a little more crispier depending on your cookie texture preference. Just don't bake them too long because they do brown quickly. I baked these cookies for 11 minutes and they were crispy around the edges and soft in the centre.

Recipe: Farmland Flax Cookies

Easy Chocolate Snacking Cake

Lately, my boys have suddenly been very keen to bake with me. "Can I break the egg?" and "Let me stir!" are constant phrases that I hear in the kitchen. I'm happy that they want to take part in something I enjoy so we work together even if it means that some flour gets spilled on the floor or the counters get splattered with batter.

Today after school the request was for chocolate mousse cake. Unfortunately, I did not have the required ingredients for it so we settled on plain ol' chocolate snacking cake. We read the ingredients, gathered them all and started. I find that by giving my children individual jobs, they feel like they're contributing and creating at the same time. First, grease the pan. Second, measure the buttermilk and so forth. After pouring our chocolatey batter into the pan, we waited patiently for it to finish. When I pulled the cake out of the oven, my son was beaming and I said to him, "Wow! Your first cake! We'll call it H's Special Chocolate Cake." A priceless moment.

So hopefully, they've got the baking bug now. Trust me when I say that the recipe is child- friendly. The cake is very good and is super moist. It is made in a 9 x 13-inch pan so there's plenty for sharing. I dusted the cake with icing sugar but you can ice it if you like and don't forget to add some sprinkles too!

Recipe: Easy Chocolate Snacking Cake

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake - easy to make and eat. Not so easy to photograph. Imagine fudgy chocolate cake topped with a thick chocolate pudding all whipped up in the same pan. How is this possible you ask? It is very simple and I will tell you now how to make this magical dessert.

First, make the cake batter. Secondly, top the batter with dry ingredients that will sweeten the pudding. Lastly, pour hot water over the whole thing and do not stir. The magic will be lost if you do.

Set your timer and load the dishwasher. Turn on the oven light and see how your concoction has suddenly turned into a cake with bubbling pudding underneath it. Amazing!

This version of pudding cake is very simple. All you need is a bowl for mixing and a kettle (or a pot) to boil water. I have made pudding cake before and was undecided on whether I liked it a lot or just a bit. I have to say that I am still undecided though the cake was very tasty and moist. I just find that the pudding tastes flat, not very flavourful like real pudding. Can you make this cake with hot milk instead of water? If so, it may make the pudding more yummy. Nevertheless, try it out if you've never made one before. It is still a nice dessert and would go very well with whipped or ice cream.

Recipe: Hot Fudge Pudding Cake

Best-Ever Banana Muffins

I think most bakers out there have a standard banana bread/muffin/cookie recipe they turn to when their bananas turn black. I usually make banana cookies which only requires one banana but, more often than not, I have about 4 leftover by Friday. A friend was coming over for tea so I needed something to serve, as tea without eats is incomplete.

Criteria 1: Recipe must use more than one banana.

Criteria 2: Must be quick to make! (Less than 15 minutes not including baking time)

Out came Robin Hood Best Baking and I flipped to the index scrolling 'banana' and found muffins. Not too exciting but, it fit my two criteria and I got to work.

The thing I really like about these muffins is their flavour. There are three bananas in the batter so you get real flavour, not just essence of banana. The riper the bananas the better. After baking for 25 minutes, they cooled for 5, and were almost all eaten by two hungry boys. I did manage to save some for tea, and they were much appreciated. As always, you can add stuff to make them yours (chips, dried fruit or nuts) but I really enjoyed them plain. They're easy easy easy, perfect for packing in lunches and fun to make with little kids.

Recipe: Best-Ever Banana Muffins

Peanut Butter Oatmeal Cookies

If you're looking for a great cookie that combines two popular cookie flavours, look no further - these Peanut Butter Oatmeal Cookies will fit the bill.

I wanted to make an oatmeal cookie this past weekend and when I found this recipe with a twist I decided to try them out. After making a peanut butter batter, oats were added along with raisins and Brazil nuts left over from the muffins. At first I thought raisins wouldn't go with peanut butter but they do, and very nicely I might add. The Brazil nuts added great crunch.

I used natural peanut butter for this cookie which worked great and the cookies baked up beautifully. The flavour of the cookie really is a cross between peanut butter and oatmeal so its like you get 2 in 1. You can also add-in dried cranberries, different nuts and different chips to personalize your cookie. Anything goes!

Recipe: Peanut Butter Oatmeal Cookies

Pear Streusel Muffins

Mmmmm muffins. I love making muffins. They can be healthy (or not), are quick to make and perfect for giving away or packing in lunches. What first caught my eye about these Pear Streusel muffins was that I thought they'd be great for using up ripe pears but, upon further reading, I realized the recipe called for dried pears. I thought that was really interesting as I've never used them before. Another bonus was that the recipe called for Brazil nuts which I've eaten but not baked with.

The nuts I bought were whole so I had to slice/chop them the best I could. The pears were chewy and have the texture similar to a dried apricot. After grinding fresh cardamom, I made the beautifully creamy batter, sprinkled with a brown sugar streusel and popped them in the oven.

The muffins turned out great and made the house smell amazing. If you love cardamom you'll love these muffins because its flavour takes centre stage. With a cakey crumb, chewy fruit and crunchy nuts, these muffins are anything but boring. They are assertive and great with hot tea. Try them if you're looking to experiment with new ingredients or different spices. They're very lively.

Update: I've submitted this muffin for Muffin Monday hosted by Elena at Experiments. The deadline for submissions is today (March 2, 2007) so you still have some time to participate! Thanks to Elena for hosting a fun and creative event.

Recipe: Pear Streusel Muffins

Chocolate Macadamia-Peanut Butter Chip Cookies

I really enjoy the luxury of baking with nuts. I've used many types in cookies and cakes but one nut that has never seen my kitchen is the macadamia. This valuable nut does not come cheap or low in monosaturated fat. I bought some and found their taste to be similar to a water chestnut - very crunchy and clean. I decided to try out a recipe using these opaque white orbs because sometimes when I'm at Subway (and no one is looking) I pick up one of their white chocolate macadamia cookies. Something had to be done.

The recipe I used came from The Good Cookie and was created by Andrew Garrison Shotts, a former pastry chef of the Russian Tea Room. The dough is rich and creamy and just when you think you're done, macadamia nuts, peanut butter chips and chopped bittersweet chocolate are added to the mix. What you end up with is a satisfying chunky batter that turns into lovely flavourful cookies.

One thing about these cookies that is a little different is that they're bigger. You have to use a 1/4 cup measure or cookie scoop to dish out the dough. This makes each cookie very substantial so having a glass of milk nearby is a good idea. One suggestion that came from my son was to make them 'regular' cookie size next time. Also, the macadamia nuts were not a hit with the kids. I kept finding discarded nuts on the table so I ate them making a note to use walnuts or pecans next time. Overall the cookies were yummy and I'd bake them again making the mentioned changes though I'm glad I used the macadamia nuts this time. They're easy to work with and tasty too!

Recipe: Chocolate Macadamia-Peanut Butter Chip Cookies

Orange Pound Cake

When its cold outside nothing makes a home feel warmer than turning on the oven and baking up something yummy. This was my situation on Saturday night. The winds were howling and the snow was blowing and all I had on hand were your basic baking ingredients - butter, eggs, flour and milk. What could I make with such a limited cupboard? Pound cake you say? Well, that's exactly what I did.

Pound cake seems to be a favourite of many people. It's firm texture and little crumb make it ideal for making into trifles or parfaits. It holds its own with a cup of tea even if it is plain and without adornment. It slices lovely and I hear is great eaten straight out of the freezer. Of course, it is an extremely accepting cake so add-ins such as chocolate chips or poppy seeds are most welcome.

I added orange zest to the cake I made and the flavour was light but detectable. It turned out moist and tasted exactly as pound cake should - golden and buttery. It may not be the fanciest recipe but is a keeper in my home and perfect for the novice baker.

Recipe: Orange Pound Cake

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