Cookie Exchange - Cardamom Spiced Cookie

Again this year, the Savour Sisters registered to be a part of the Great Food Blogger Cookie Swap. It brings together an international group food bloggers to participate in a massive cookie exchange. This year we are again excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. Each participant makes a donation in addition to their cookie contribution. In total, this swap raised over thirteen thosand dollars! A huge thank you goes to Lindsay from Love and Olive Oil, and Julie from The Little Kitchen for all their hard work in organizing this great event. I would also like to thank the fantastic bloggers that sent cookies to us, check them out:

Not Crocker - Vancouver, BC
Gastronomical Sovereignty - Toronto, ON
Peanut Butter and Onion - Limoges, ON

This was the cookie that we shipped this year.

Cardamom Spice Cookie - Inspired by Martha Stewart

Ingredients:
6 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 1/2 tablespoon ground cardamom
1 1/4 teaspoon ground allspice
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
1 cup butter, softened
1 cup dark-brown sugar
1/2 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1/4 cup whipping cream
1 large egg
2 teaspoons pure vanilla extract

Directions:

1. In a large bowl mix together flour, baking soda, salt, cardamom, allspice, pepper and clover

2. In a separate large bowl cream butter.

3. In a saucepan, bring brown and white sugar, corn syrup and water to a boil stirring until the sugar is dissolved. Pour the sugar mixture over the butter and mix until well combined and slightly cooled, then add cream, egg and vanilla.

4. Add the flour mixture to the batter until just combined.

5. Divide the dough into thirds and wrap in plastic wrap. Refrigerate overnight.

6. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

7. Take one of the disks out of the fridge and let soften for 15-30 minutes.

8. Roll the dough out to 1/8" thickness, and cut with cookie cutters or make circles with a straight edged glass.

9. Place the cookies on the parchment and bake for 10-12 minutes until edges are lightly browned.

10. Transfer to wire racks to cool fully, store in an airtight container.

Makes many!!!

Celebrating RED and WHITE!

In honour of CANADA DAY, we wanted to share an easy dessert, great for taking to any family occasion. The red velvet cupcake is simple as it is delicious. The sour cream balances the sweetness and adds moisture. This luscious red cupcake is then topped off with a tangy goat and cream cheese icing, making it more vibrant and special for this occasion.
Recipe makes 30 cupcakes.

TIP: We used Wilton’s gel food colouring available at most kitchen stores.


For the cupcake:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz bottle red food colour
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium until light and fluffy.
4. Beat in eggs, one at a time.
5. Mix in sour cream, milk, food color and vanilla.
6. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
7. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
8. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean.
9. Cool in pans on wire rack 5 minutes.
10. Remove from pans; cool completely.


For the tangy goat cheese frosting:
¼ cup soft goat cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
3 cups icing sugar

For the icing, blend all ingredients together until they are all fluffy and lump free. Pipe or spead onto the cooled cupcakes.

Game Day Treats!- Nuts and Bolts - 2 varieties

Nuts and bolts are a great treat and an easy, inexpensive crowd pleaser. There are lots of store bought varieties out there, but they are expensive and full of salt. The best thing about making your own nuts and bolts is that you can put in all of your favorite ingredients, whatever they are. They key to success is to have a good balance between flavours in the base mix. We mixed pretzels with Shreddies peanuts, sesame sticks, Cheese Nips and corn nuts, but you can add whatever you like.


We did a bunch of test runs to determine the best seasoning mix to add before baking them, and we just couldn't make up our minds. We just had to give you more than one option, a sweet and a spicy version!

Makes 20 servings.

Ingredients:

For the Base:

1 cup Shreddies

1 cup Cheese Bits (we used the ones by Kraft)

1 cup sesame sticks

1 cup corn nuts, plain

1 1/2 cup pretzels

1 1/2 cup unsalted peanuts

Sweet and Salty Topping:

1/2 cup butter

1/2 cup brown sugar

1/2 cup water

1 teaspoon cayenne

1 tablespoon finely chopped rosemary

Spicy Masala Topping:

1/2 cup butter

1/4 cup Franks Red Hot Sauce

1/4 cup water

1 tablespoon ground garam masala

Directions:

1. Preheat the oven to 300 degrees.

2. In a large bowl mix all the base ingredients. You can adjust the proportions of the ingredients based on your preference, but it must total approximately 7 cups.

3. In a small saucepan, combine all the topping ingredients and bring to a boil. As soon as it boils, turn off heat immediately.
4. Pour the topping over the base mixture. Mix well with a wooden spoon. (topping is hot, do not use your hands to mix)
5. Spread the mixture onto a cookie sheet.
6. Bake for 20-25 minutes, mixing every 10 minutes.
7. When done, let cool before putting mix in a bowl.  Store in an airtight container.

Classic Homemade English Toffee

I don't have much of a sweet tooth, but there is something about Traditional English Toffee that I just can not refuse. There is something about the combination of crisp toffee, dark chocolate and pecans that I just adore. The problem is that it is very expensive to buy and not that easy to find. Making candy is a little tricky, but doable if you prepare everything before beginning, have a good digital thermometer, and be cautious of the hot sugar.  Trust me this recipe is totally worth it.

Ingredients:
1 cup butter 
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup coarsely broken pecans

Directions:

1. Toast the pecans by baking on a cookie sheet for 8-10 minutes at 350 degrees.

2. Lightly grease a 7" x 11" cake pan, You can use a standard 9" x 14" but the result will be a thinner candy.

2. In a heavy saucepan, add the butter, sugar, water and salt.

3. Cook on high heat, stirring constantly and being extremely careful until mixture reaches hard crack stage. (300 degrees F). The mixture will be a rich caramel colour.

Note: You can also do this without a candy thermometer by filling a bowl with ice water, then drop a little of the molten syrup in cold water and it will form hard ball that won't flatten between your fingers. Be extremely careful to avoid burning yourself.

4. Once ready, pour the mixture quickly into the prepared pan, spreading evenly. Note: the pan will get very warm.

5. Let it sit for a couple minutes, then sprinkle the chocolate over the toffee.

6. Let it sit for a few more minutes letting the heat melt the chocolate, then using an offset spreader or spatula, spread the soft chocolate over the toffee. Then sprinkle the pecans over the whole thing.

7. Once the toffee has cooled completely, it can be turned out of the pan, broken into pieces and stored, in an airtight container, or frozen.

Apple Tart Tatin to Celebrate Pi Day

Happy Pi Day everyone! 

Celebrated on March 14th (3.14),  Pi Day is an annual celebration commemorating the mathematical constant π (pi). I have a wonderful friend who told me about the tradition of eating pie to celebrate this special holiday, and used to bring several different varieties into the office every year for us to share.

Now not everyone has time to make pies for the office, but for a quick and super easy desert for tonight, try this recipe for a simple version of a classic tarte tatin, or french apple pie. It is a one pan wonder, and you can have it done in 45 minutes with no fuss. A tarte tatin is an upside down pie where the apples are cooked in caramel before adding the pastry to the top and baking. I use store bought puff pastry, because it is quick and reliable.

Most recipes call for the use of a cast iron pan, but I used my aluminum pan and it works perfectly. Just be careful of the handle taking it out of the oven.

Serves 6-8.

Ingredients:
5 Large granny smith apples
1/4 Cup butter
1/4 Cup sugar
1 Tablespoon cinnamon
1 Tablespoon lemon juice
1 Piece of puff pastry, thawed

Directions:
1. Preheat the oven to 375 degrees.
2. Roll the pastry out to an even 1/8" thickness, put on baking sheet and keep in the fridge until ready to use.
3. Peel, core and slice the apples in 1/4"slices, put in a bowl and toss with cinnamon and lemon juice.
4. put butter and sugar in the frying pan, heat over medium-high heat until the mixture has melted and turned a golden colour. Take off the heat immediately.
5. Arrange the apple slices nicely into the skillet. the first layer will form the top of the pie. Subsequent layers can be less pretty.
6. Return the pan to the heat, and cook the apples undisturbed for about 10 minutes, until the apples on the bottom are beautifully brown and the apples start to get soft. (You can gently check the apples by lifting them with a knife and replacing them.)
7. When the apples are ready, turn off the heat and remove the pan. Gently lay the pastry over the apples, trimming as required and tucking in the apples.
8. Cut 3 steam vents in the pastry. 
9. Bake for 20-25 minutes until pastry is puffy and golden brown. Let sit for 5-10 minutes before turning the tarte onto a cooling rack. Serve warm or cool.

Gluten Free - Pavlova with Lemon Curd and Berries

It's Valentine's day, and we all want to do something special for the ones that we love. But what if the one you love is gluten intolerant? Well here is our solution for one of our absolute favorite deserts, pavlova - no flour, and no added fat. The ideal finish to a romantic meal.  This recipe is made with a sweet, crispy meringue base, filled with a tart lemon curd. Top the desert with whipped cream and fresh fruit. This dish is very simple but it does take a bit of time to bake the meringue, it can be made the night before and just assembled right before serving.

This recipe serves 6. 

Ingredients:

For the Pavlova:

4 Egg whites

3/4 Cup white sugar

1/4 Teaspoon salt

1/4 Teaspoon cream of tartar

For the Lemon Curd:

4 Egg yolks

Zest from 1 lemon

1/2 Cup lemon juice

2/3 Cup sugar

1 Tablespoon butter (Optional - gives the curd a beautiful glossy sheen and mellows the flavour)

Optional Toppings:
Whipped Cream
Fresh Berries - Our faves are strawberries, mango, blueberries, and kiwi.

Directions:
For the Pavlova:
1. Preheat the oven to 250 degrees.
2. Line a cookie sheet with parchment paper. Using a marker, draw circles on the parchment to use as a guide. Put the marker side down, so not to transfer the ink to the meringue.

Note: This recipe will make approximately 6 x 6" circles, 2 x 9" circles, or 1 x 11" circle, but you can make them any size you wish.

3. Separate the eggs, putting the whites in a large bowl, and yolks into a medium bowl. Save the yolks for the curd.
4. Using a hand mixer, mix the egg whites until foamy, add the salt and cream of tartar.
5. Slowly add the sugar while beating the eggs until they reach soft peaks and are glossy.
6. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
7. Bake for 75 to 90 minutes or until the outside is dry and is a very pale cream color. You don't want these to become brown. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

Note: Warm egg whites will whip up better than cold whites. So let the eggs sit on the counter for 30 minutes before starting.

For the Lemon Curd:

1. To the bowl of egg yolks, add sugar, zest and lemon juice.
2. Place the bowl over a pot of simmering water.
3. Cook, stirring constantly, until the mixture becomes thick (like hollendaise approx. 160 degrees F using a thermometer). This will take approx.10 minutes. Remove from heat and whisk in butter if desired until fully incorporated.
4. Chill fully before using. The curd will thicken as it cools.

To Assemble:
1. Separate the meringue disk from the parchment, and place on serving plate.
2. Top with lemon curd and spread out keeping the curd slightly away from the edge.
3. Spoon whipped cream onto the curd and arrange fruit.

Apple Pecan Bread Pudding

Bread pudding is one of those deserts that anyone can make regardless of skill, and it is a fantastic way to use up stale bread and all the funny bits and pieces of food that you have in the pantry. This desert is easy, inexpensive and sooo good!  Can't wait for you to try!

Serves 6.

Ingredients:
5 cups Italian or French bread, cubed in 1" cubes
1 apple, cut into 1/2" cubes
6 eggs
2 cups milk
1/2 cup + 3 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup pecans, roughly chopped

Directions:
1. Preheat oven to 350 degrees.
2. Put cubed bread in a greased casserole dish (we used a 11" x 7" x 2" baking pan)
3. In a medium bowl, mix eggs, 1/2 sugar, milk, vanilla, apple, and pecans.
4. Pour mixture over the bread and mix lightly, let set 20 minutes for liquid to soak into bread.
5. Sprinkle remaining brown sugar over the bread mixture.
6. Bake for 45 - 60 minutes, until top is puffed and slightly browned and an inserted toothpick comes out clean.

For a vanilla whisky sauce to go with the bread pudding mix 2 tablespoons whisky, 1 teaspoon vanilla, 1/4 cup brown sugar, and 1/4 cup milk in a small saucepan, bring to the boil. Let boil for 1 minute, stirring frequently. Let cool and serve.

Day 12: Chocolate Espresso Cookie

This year, the Savour Sisters registered to be a part of the 2012 Great Food Blogger Cookie Swap. It brings together an international group food bloggers to participate in a massive cookie exchange. This year the event partnered with Cookies for Kids' Cancer, with each participant making a donation in addition to their cookie contribution. In addition OXO matched our donation. A huge thank you goes to Lindsay from Love and Olive Oil, and Julie from The Little Kitchen for all their hard work in organizing this great event. I would also like to thank the fantastic bloggers that sent cookies to us, check them out:

The Goodie Girl - Halifax, NS
Sweet Twist of Fate - Toronto, NS
Gourmet Housewife - Saskatooon, SK


This was the cookie that we shipped this year.

This recipe rolls our two favorite flavours into one awesome cookie. Dark chocolate and rich espresso in the same tender bite - absolute heaven! Chocolate chunks add this brilliant gooeyness and depth. Since this dough is so rich, we make the cookies on the small side.

Keep this dough in the freezer, that way anytime you have need for a little chocolate fix you can just bake off a pan.

If you would like to take this recipe up another notch, replace the vanilla with peppermint extract. WOW!

Makes about 3 dozen.

Ingredients:
4 ounces bittersweet chocolate
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1/4 cup sugar
2 eggs
1 package Starbucks Via Medium Blend instant coffee (substitute 1tablespoon of instant coffee)
1 tsp vanilla extract
2/3 cup chocolate chips

Directions:
1. Preheat the oven to 350 degrees.
2. In the top of the double boiler melt the bittersweet chocolate.  Add the espresso powder and set aside.
3. In a medium bowl, mix all dry ingredients: flour, cocoa, baking soda, and salt.
4. In a large bowl,  beat butter and sugar together until light and fluffy, add eggs and vanilla.
5. To this sugar mixture add the melted chocolate mixture, then add dry ingredients until just combined.
6. Add in chocolate chips.
7. Spoon heaped tablespoons of dough onto cookie sheet. Bake 12 - 14 minutes, rotating half way through cooking. Cookies are done when edges are dry.
8. Cool completely on a cooling rack.

Note: Be careful these cookies burn easily and will turn bitter.

Day 10: Classic Pecan Bars

I have to admit, this is my absolute favorite Christmas treat. I would rather have these than any other cookie, candy or square. It took four trial runs in order to get this recipe to be exactly what I wanted. Most recipes for pecan bars are too sweet, too soft, or don't have enough pecans. In this recipe there is a crisp and tender short crust that isn't overly sweet, and the topping has a wonderful rich caramel flavour and tons of pecans. I know that this will become one of your holiday staples as well.

Makes 20 squares.

Ingredients:

For the Crust:

• 1 cup unsalted butter, room temperature
• 1/2 cup icing sugar
• 2 teaspoons salt
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder

For the Topping:

• 1/2 cup butter
• 1/2 cup light-brown sugar, firmly packed
• 6 tablespoons light corn syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract

• 1 1/2 cups pecan halves

Directions:

1. Preheat the oven to 375 degrees.

2. In a large mixing bowl, mix the butter and icing sugar until light and fluffy, about 2-3 minutes.

3. Add salt, flour, and baking powder, and mix until combined and the dough starts to form a ball.

4. Press the dough into the bottom of a 9"x 9" cake pan. 

5. Bake dough for 20 - 25 minutes until edges are golden brown. Set aside and let cool for at least 15 mins.

6. Reduce the oven temperature to 325 degrees.

7. Toast the pecans on a cookie sheet by baking for 8-10 minutes.

8. In a medium saucepan, mix butter, sugar, corn syrup and salt. 

9. Cook over high heat until the mixture reaches a boil, stirring constantly. Let mixture boil for 1 full minute.

10. Remove pot from heat, stir in vanilla and cream then toasted pecans. (The mixture will boil up when vanilla added.)

11. Pour topping over the crust, making pecans are spread evenly and crust is covered.

12. Bake for 15 - 20 minutes. The topping will be bubbling across the entire surface of the bars.

13. Let the bars cool fully before slicing.  Run a pairing knife around the edge of the pan to loosen the topping.

14. Store in an airtight container. These bars freeze very well, but need to be thoroughly defrosted before serving.

Day 9: Pfferminskeuchen - Long Name, Awesome Cookie

Between the pages of one my grandmother's cookbooks are dozens of little scraps of paper with recipes written on them. There all kinds of cookie and square recipes, all from her friends or family. In this particular cookbook there were multiple copies of a recipe for Pfferminskeuchen or Peppermint Cookies. This is a traditional Mennonite cookie that is light and puffy with a crisp thin crust. Each recipe is a little different, some of them were written in German, but all of them made huge batches of cookies! This is a traditional Mennonite cookie that is light and puffy with a crisp thin crust. It has a mild peppermint flavour but it is the peppermint icing that really gives the cookie a holiday feel.  We have created this recipe as a compilation of all the recipes from my grandmother's book, we also updated it add some more flavour, as well as making the size of the recipe more manageable.

This recipe calls for some unusual ingredients. First, peppermint oil, which can be bought at many cooking and baking shops, however I use peppermint extract and it works beautifully. Secondly the recipe calls for baking ammonia or ammonium bicarbonate, which is the leavening agent that gives the unique light texture.  I have found it at several cook shops like Gourmet Warehouse in Vancouver. I found a few online stores that claim to carry it as well. 

This recipe makes approximately 60 - 3" cookies.

Note: The dough needs to rest in the fridge overnight before baking.

Ingredients:

1/2 cup butter

1 cup white sugar

1 egg

1 cup sour cream

1 tablespoon baking ammonia, dissolved in 2 tablespoons hot water

1 tablespoon cornstarch

3/4 teaspoon peppermint extract

1 teaspoon baking powder

3 cups flour (plus some for rolling)

1/2 teaspoon salt

For the Glaze:

1 cup icing sugar

1/4 cup milk

1/4 teaspoons peppermint extract

6 candy canes, crushed (optional)

Directions:

1. In a large mixing bowl, beat butter and sugar together until light and fluffy. Add egg and mix well.

2. In a second bowl, combine flour, cornstarch, baking powder, and salt.

3. Dissolve baking ammonia in hot water making sure there are no lumps. (This will smell, don't worry)

4. Into the egg mixture, add sour cream, peppermint oil and baking ammonia, beating each in well.

5. Add dry ingredients into wet until well combined.

6. Divide the dough into 2 balls, wrap in cling film, and refrigerate overnight.

7. Preheat the oven to 400 degrees.

8. Prepare aluminum cookie sheets, by greasing and dusting with flour, tapping off all extra.

9. Take one of the dough balls at a time, and roll on lightly floured surface, until 1/4" thick.

10. Cut cookies using small round cookie cutter or drinking glass.

11. Bake for 10-12 minutes. Cookies should still be pale, but lightly golden on bottom. (This will really stink, it's OK, don't panic)

12. Cool cookies on wire racks. Cool completely before eating.

For the Glaze:

1. Mix icing sugar, milk and peppermint in a bowl. Icing should be thin like crepe batter.

2. Dip cookies in glaze to coat the top. Use finger to wipe some of the excess off, so glaze isn't too thick.

3. Sprinkle with crumbled candy canes if desired.

Please Note: Baking ammonia smells awful, both when you open the jar and you may want to hold your breath when opening the oven, however, it is perfectly safe and leaves absolutely no taste once the cookies are fully cooked.  Based on some online searching online, you can substitute 1 teaspoon of baking powder plus 1 teaspoon baking soda but the texture will not be exactly the same. 

Day 7: Not so Rummy Rum Balls (Gluten Free)

What is Christmas without the classic rum ball? It seems that every family has their own recipe. Some are rolled in icing sugar, or nuts or the traditional chocolate sprinkles.

This recipe is special in a couple ways, firstly it is gluten free, using ground almonds instead of flour or cookie crumbs, and secondly, there is no rum in my rum balls!

Personally I am not a fan of rum, its too sweet, and I don't like it paired with chocolate as much as other liqueurs. Last year, while making holiday treats, I came up with the idea to make rum balls with Canadian Club Whisky and I was thrilled with the results. You will be too!!  I keep these in the freezer and let them thaw for about 30 minutes before serving.

Makes about 40 - 1" balls.

Ingredients:

2 cups of ground almonds

2 cups icing sugar

8 ounces of bittersweet chocolate, grated

2/3 cup Canadian Club Whisky

1 tablespoon vanilla

1/2 cup chocolate sprinkles or sanding sugar

Directions:

1. In a large bowl, mix the dry ingredients together until well blended.

2. Add the vanilla and 1/2 cup of the whisky. Mix well.

3. Refrigerate for 30 minutes.

4. Roll the dough in small 1" balls. The dough will be quite dry, but the warmth of your hands while rolling will help the balls keep together.

5. Dip the balls in the remaining whisky and roll in sprinkles. You may have to press the sprinkles in place.

6. Let balls set up on plate before serving or storing in an airtight container.

Tip: you can also roll the rum balls in toasted ground almonds or icing sugar, if you don't have sprinkles, but you will not need to dip the balls in whisky first.

Day 6: The World's Greatest Shortbread

There is nothing more to say about this recipe other than it is quite simply the world's greatest shortbread. It melts it your mouth, has a rich buttery flavour, and a delicate texture. Our mother has made this recipe every year for as long as we can remember, and Christmas wouldn't be the same without it. This is the cookie our friends and family beg to have included in care packages and the first to disappear of the platers of treats.  She got the recipe from a newsletter put out by Sussex Realty in the mid 1980's. She still has the original newsletter, butter stained and dirty, but that just demonstrates how well loved this cookie is. We haven't changed or adapted this recipe at all, because there is nothing that could be done to make it any better.

This is a sliced regrigerator cookie. We usually shape the dough into logs and keep it in the freezer until we need it. These cookies store well at room temperature, but there is nothing better than when they are fresh, so better just to slice off a pan full and bake when you need them.

Makes about 2 dozen.

Ingredients:
2 cups flour
1/3 cup icing sugar
1 cup butter
pecan halves or glace cherries for decoration (we prefer pecans, but the cherries are Christmas colours)

Directions:
1. Sift the dry ingredients together in a large bowl.
2. Using a hand blender or Kitchen Aid, mix in butter. Blend for approximately 5 minutes.
3. Divide the dough into halves and form into 2 logs, by wrapping in wax paper. Once wrapped make sure the logs are squared off and nicely shaped.
4. Refrigerate over night.
5. Slice the cookies into 1/4" cookies, place on cookie sheet lined with parchment.
6. Place pecan half or 1/2 glace cherry on each cookie.
7. Bake at 350 for 15 - 20 minutes, until slightly browned

.

Day 5: Chocolate Mint Frangos

In thinking about the recipes that we wanted to post on this blog for the 12 days of Christmas Goodies, we were reminiscing about our favorite holiday treats of our childhood. One of my favorites was a recipe for a decadent treat that were called Frangos. They were a type of frozen mint chocolate tart named for the famous Fredrick & Nelson candy that you can find at Macy's in the US.  Susan doesn't remember them much, but I distinctly remember going down into the basement and digging for them in the freezer when no one was looking.  Mom doesn't remember where the recipe came from and I couldn't find any reference to this awesome desert, so I created this recipe purely based on my memory of the flavours. What I ended up with was an indulgent frozen chocolate mint mousse on a chocolate crumb base. Just as good as I remember, but now I don't have to sneak around to get one.
Makes 12.

Ingredients:
24 Chocolate Biscuits (I use Mr. Christie brand)
1/4 cup of butter
8 ounces semisweet chocolate
2 eggs
1/4 cup cold brewed coffee (you can substitute milk)
2 tablespoons sugar
1 1/2 cups whipping cream
1/2 teaspoon peppermint extract
1 pinch salt

Directions:
1. Put paper liners into a muffin tin.
2. Put the biscuits in a ziploc bag and crush the chocolate biscuits finely.
3. Melt the butter in the microwave and mix into the chocolate crumbs.
4. Divide the crumb mixture and press firmly into the bottom of the muffin cups. Put aside.
5. In the top of a double boiler, melt the chocolate. Set aside.
6. Separate eggs, putting yolks into a bowl with the coffee and sugar. Put over the double boiler and wisk constantly until mixture it has thickened and can coat the back of a spoon.
7. Add egg mixture into the melted chocolate and set aside to cool to room temperature.
8. Whip the cream to soft peaks and mix in peppermint.
9. Make sure your beaters are clean, then whip the egg whites and salt until the soft peak stage.
10. Fold half the whipped cream into the chocolate mixture to lighten, add the rest of the whipped cream, then the egg whites, folding very carefully.
11. Spoon the chocolate mixture into the muffin cups. Freeze until solid, about 6 hours. Store in the freezer until needed. Let soften for 15 minutes before serving.

Day 2: Chocolate Bark with Fruit and Nuts

You can't have the holidays without lots of chocolate. That's just the way it is, but sometimes the store bought stuff is just lacking. This recipe is so easy, and so fast. You can be finished in under 15 minutes including the clean up. We love making batches of this bark, packaging it in pretty cellophane bags and giving it as hostess gifts, or to coworkers as presents. And the great thing about this recipe is that you can change the goodies you put in the bark to suit your personal tastes.

Makes Lots! (Trust us you will need it)


Ingredients:
20 oz chocolate (We prefer a combination of 12 oz semisweet, and 8 oz bittersweet, due to the sweetness of the fruit)
1/4 cup candied ginger, diced as small as possible
1 cup dried apricots, diced
1/2 cup dried cranberries, unsweetened (not Craisins)
1 cup pecans
2 cups almonds, with skins

Directions:
1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
2. Place pecans and almonds on the cookie sheet in a single layer, and bake for 5-8 minutes to toast. Remove from oven and allow to cool.
3. Chop the ginger and apricots, and put in a bowl with the cranberries and cooled nuts.
4. Cut the chocolate into rough chunks, and place in a heat proof bowl.
5. Using the double boiler method, melt the chocolate until about 3/4 melted. Take the bowl off the double boiler and let the residual heat melt the rest of the chocolate.
6. Add the fruit and nuts to the chocolate, reserving about a 1/2 cup to sprinkle on top of bark.
7. Spread the chocolate mixture out onto the parchment lined cookie sheet. Bark should be about 1/4" thick. Sprinkle with remaining nut mixture and press lightly into warm mixture with spatula.
8. Let the chocolate cool, for about 30 minutes then put into the refrigerator to set fully.
9. To store, break into large chunks and put in airtight container. Keep in refrigerator or freezer.

Note: As a general rule, the better the chocolate, the better the results, but to balance cost with flavour we enjoy the taste of Baker's brand.  The one thing that will not work is using chocolate chips.

Day 1: Bacon Ginger Cookies - Best ginger cookie ever!

One of the flavours most associated with the holidays is ginger. Warm and spicy, ginger cookies come in all kinds of forms, crispy and chewy, there one to suit everyone's tastes. I discovered this amazing idea to add bacon to ginger cookies while reading a Martha Stewart magazine a couple years ago. I used it as an inspiration for my own version. A lot of people have turned up their noses at these cookies, but the flavour wins them over every time. The bacon just added a fantastic crunchy, salty treat.  If you love things that are sweet and salty, these are the cookies for you. (Plus you know anything with bacon in it, has to be good.)
Makes about 3 dozen cookies.

Ingredients:
8 slices of thick-cut smoked bacon, cut into 1/4" cubes (Hint: if you freeze the bacon for 30 mins it is easier to slice neatly)
2 1/4 cups flour 
2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon cinnamon 
1/4 teaspoon salt
3 tablespoons butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1/3 cup molasses
1/2 cup Turbinado sugar for rolling


Directions:
1. Preheat the oven to 350 degrees.
2. Fry the diced bacon in a large frying pan on medium-low heat to render all the fat and make the bacon very crispy without burning. This should be done slowly, it will take about 15 minutes. Carefully spoon bacon onto paper towel to dry, but reserve all the fat in a bowl and let cool. (You should end up with 3/4 cup of bacon fat. If you didn't get enough fat, make up the difference in butter.)
3. In a large bowl, mix the dry ingredients together; flour, baking soda, ginger, cinnamon, and salt. Put aside.
4. In a second bowl, mix butter and cooled bacon fat and both white and brown sugar until light and fluffy.
5. Add the egg and molasses to the sugar mixture. Then add the dry ingredients mixing slowly until just blended.
6. Add the crispy bacon bits and fold into the batter. Let the dough rest in the fridge for 30 minutes. 
7. Roll the dough into balls approximately 1" across, roll the balls into the turbinado sugar.
8. Place the balls on a cookie sheet and flatten slightly with a fork.
9. Bake for approximately 8 minutes, rotating the pan once. The cookie is done when it starts to crisp on the outside but is still soft in the center.  Cool the cookies on a rack until completely cool.

Note: This dough freezes brilliantly! Make ahead of time and keep the doughballs in a ziploc bag, when  you want to bake some let them thaw out before rolling in sugar and baking. The finished cookies freeze very well too.

Beautiful Baked Apples

It's apple season! Every market has bins and bins of beautiful crisp apples at this time of year. Everyone should have a baked apple recipe in their dessert repertoire because they are quick to prepare, requires no special ingredients, and are just so delicious that you will want to have them every night!  You can also change the recipe depending on your tastes, add raisins or dried cranberries, nutmeg, whatever you like.  The best apples to use for this recipe are baking apples, they are more tart and become soft when cooked. Try McIntosh, Empires, or Granny Smiths. Serve warm with vanilla ice cream.

Serves 4.

Ingredients: 
4 Apples
1/2 Cup brown sugar
1/2 Cup pecans or walnuts
1 Tablespoon spoon cinnamon
1/4 Cup softened butter

Directions:
1. Preheat oven to 350 degrees.
2. Wash and remove the core from the apples. Place in an oven proof dish.
3. In a bowl mix the rest of the ingredients until well combined.
4. Spoon the sugar mixture into the centers of each apple.
5. Bake until the apples are soft. Time will range from 30-60 mins depending on the type of apple.

Gigi's Chocolate Zucchini Cake

When we were kids, our mom used to grow zucchini in the back yard, and in the summer we had tons and tons of zucchini to eat. This recipe is an updated version of our Grandmother's Chocolate Zucchini Cake. Moist, tender, and freezes beautifully. You can also bake this in a 9" x 13" cake pan and serve with vanilla ice cream.

Makes 1 cake  in a 9" x 13" x 2" pan or
2 standard loaf pans

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/3 cup cocoa powder
3 large eggs
2 cups sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1  teaspoon vanilla
2 cups grated zucchini (packed)
1 cup chocolate chips
1 cup chopped pecans (optional)

Directions:
1. Preheat the oven to 350 degrees.
2. Lightly grease the pan with either butter or vegetable oil.
3. In a medium bowl, mix together flour, baking powder and soda, spices, salt and cocoa powder.  Set aside.
3. In a large bowl, mix eggs and sugar until light and fluffy. (2 mins)
4. Add vegetable oil, buttermilk and vanilla. Mix till well blended.
5. Add in dry ingredients, blend lightly but thoroughly.
6. Add zucchini, chocolate chips and pecans, stir in manually just until incorporated.
7. Pour into prepared pan and bake for approximately 50 - 60 minutes until a toothpick comes out clean.

A MONSTER of a cookie!

Just the name, Monster Cookie, brings back memories for so many people. Whether it was Girl Guides or Scouting, soccer teams, or camping.  These enormous cookies are what youth is all about and taste just as you remember them.

This recipe is from our Great Aunt Mary, she used to make them by the dozens so that they were ready for when the family came to visit.  The original recipe has been used by our family for three generations and makes over 100 large cookies, calling for 18 cups of oatmeal!!! WOW!

To make the recipe a more reasonable size, (not to mention affordable) we have divided recipe into quarters. The dough and cookies freeze really well so they can always be on hand.

Ingredients:
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 cups smooth peanut butter
3 eggs
1 tbsp vanilla
2 tsp baking soda
4 1/2 cups oatmeal
1 cup chocolate chips
1 cup nuts (optional)
1 cup Smarties (can be mixed in or used to decorate)

Directions:
1. Preheat oven to 350 degrees.
2. Using an electric mixer, whip butter and both sugars together in a large bowl until light and fluffy.
3. Add in peanut butter, eggs, vanilla and baking soda and mix till well blended.
4. Add the oatmeal in three parts, mixing to incorporate only.
5. Add chocolate chips, nuts and Smarties.
6. Form dough into balls, use large mixing spoon for traditional 'monster' size or a soup spoon, for a more modest size.
7. Leave ample space between each ball as the cookies will spread when baking.
8. Bake for 10-12 minutes. Let set for 5 minutes and transfer to a cooling rack until totally cool.
9. Try not to eat them all in one sitting!


Do you have a favorite food memory? What is it?

Strawberry Rhubarb Pie

If you didn't have it starred, circled, and highlighted on your calendar and are therefore unaware, we are nearly into SUMMER!!! I know the weather isn't helping! REGARDLESS we thought we would cash in on our favourite part of summer which is the amazing fresh fruit that's readily available! Of course we choose an easy way to integrate strawberries into pastry with a delicious Strawberry Rhubarb Pie!! ENJOY!

For the pastry:
5 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 lb Tenderflake lard
1 egg
1 tablespoon white vinegar
1 cup ice water (Approximate)

Directions:
The key to this recipe is for everything to be ice cold, to move quickly, and to mix the dough as little as possible.

NOTE: This recipe makes enough pastry for 6 crusts, or 3 whole pies. Put the disks in the freezer ready for use any time!

1. In a large bowl, mix the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal.
3. In a measuring cup, combine the egg and vinegar and mix.
4. Add enough cold water to make a total of one cup of liquid.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together then gather the dough into a ball, and separate into 6 portions.
6. Wrap each portion in saran wrap ad and refrigerate for one hour, you can chill overnite, or freeze for up to 3 months. (If freezing, let thaw for 20-30 minutes before rolling)


For the filling:
3 cups of sliced strawberries
4 cups of sliced rhubarb
1 cup sugar
3 tablespoons cornstarch
dash salt

Tip: use a vegetable peeler to remove some of the stringy fibres from the rhubarb skin.

Directions:
1. Preheat oven to 400 degrees and adjust the racks so the pie will be in the center of the oven.
2. In a large bowl, mix sliced strawberries, rhubarb, sugar, cornstarch and salt together and toss gently.
3. On a lightly floured counter, roll out one of the disks of dough to about 1/8" thick to line a 9" glass pie plate. lightly press the pastry into the plate leaving some pastry to overhang.
3. Spoon in the filling but not the juice that has been extracted.
4. Roll out the other disk to 1/8" and lay it on top of the rhubarb filling. Pinch the pastry together and trim any excess with a paring knife.
5. Brush the top with with an egg wash made with 1 egg and a tablespoon of water.
6. Cut some steam vents in the top.
7. Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for another 40 minutes, or until the crust is golden brown, and the filling is bubbling.
8. Cool pie completely before serving, about 2 hours.