Hot Cross Buns

Easter is a holiday full of symbolism and tradition. It is the most important of the Christian holidays, celebrating the resurrection of Jesus. It celebrates rebirth and renewal, and the beginning of a new growing season. Whether you are religious or not, it is a time of celebration, and family and in our house wonderful food. 

Hot cross buns are a staple treat around Easter time. These sweet buns filled with spices and fruits are fantastic served with butter or jam straight from the oven. Traditional hot cross buns are made with raisins or candied fruit, but we prefer to make them with dried fruits such as cranberries and mango to give them a fresher taste. I don't like using pie dough or flour water paste to make the cross, I just carve a cross in the top with a sharp knife before baking. The glaze will then settle in the hollows.  These are incredibly simple to make, but have quite a few steps, so make sure you have enough time before you need to serve them.

Makes 2 dozen buns.

Ingredients:

1 cup milk

2 packages active dry yeast

1/2 cup granulated sugar

4 cups flour

2 teaspoons ginger

2 teaspoon cinnamon

1 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

3 large eggs

3/4 cup dried cranberries

3/4 cup dried mango, diced to the same size as cranberries

Directions:

1. In a small bowl, warm milk in the microwave until just warmer than body temperature (105°–115°F.)

2. Stir in yeast and 1 teaspoon of sugar.  Let mixture stand 5 minutes, or until foamy.

3. In a small bowl put cranberries and mango. Pour enough hot water on fruit to cover. Let stand for 10 minutes to plump, then drain all water off and set aside.

4. Into a large bowl sift together flour, ginger, cinnamon, salt, and remaining granulated sugar.

5. Add butter blend into flour mixture with pastry blender or fingers until mixture resembles coarse meal. 

6. Lightly beat 2 eggs in a bowl. Make a well in center of flour mixture and pour in yeast and egg mixture, and fruit. Stir mixture until a dough is formed. 

7. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. 

8. Place dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

9. Butter 2 large baking sheets.

10. Turn dough onto a floured surface,  knead dough briefly and then divide into 24 balls. ( I prefer to use a scale and weigh out the balls, but you can also form into two logs and cut each log crosswise into 12 equal pieces.)

13. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

14. Preheat oven to 400°F.

15. At this point, if you like you can use pastry dough to add a cross to the top of the buns. But I prefer to just use a knife to carve a cross in each.

16. In a small bowl, whisk egg with a fork. Brush buns with egg glaze 

17. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes. 

18. Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped well. 

Irish Whisky Soda Bread

It's St Patrick's Day! I have always loved Ireland, and fell even more in love with the country when I vacationed there many years ago. The people are the warmest and most welcoming of anywhere I have ever visited, the scenery and history is rich and beautiful, and the food is amazing. (The beer is pretty good too) I have been making this recipe for whisky honey soda bread for many years. It doesn't have the traditional whisky soaked raisins or caraway, it is a simple soda bread that has a hint of sweetness, but is excellent served with butter and stew or with jam.

Makes 2 x 8" diameter loaves.

Ingredients:

Bread:

4 Cups flour, all purpose

1 Teaspoon salt

1 Teaspoon baking soda

1/4 Cup Butter, chilled

1 Cup raisins or currants (optional)

1/2 Cup honey, liquid

1/4 Cup Irish Whisky

1 Cup buttermilk (you can use regular milk as well)

Glaze:

2 Teaspoons Irish Whisky

2 Teaspoons Milk 

1/4 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. In large bowl, combine flour, salt and baking soda. 
3. Cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). 
4. In separate bowl, combine buttermilk, honey and whisky. 
5. Add all at once to dry ingredients; stir just until just incorporated. 
6. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) 
7. Divide dough in half and shape each half into an 8" round loaf. Place in two greased 8" cake pans. 
8. Cut a cross 1/2" deep in each loaf.
9. Brush each loaf with milk.
10. Bake 25 to 30 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks.

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.

Pumpkin Power Muffins

Muffins are a brilliant food. They are perfect for breakfast, a great addition to a brunch spread, and a natural afternoon snack. Easy, convienient and inexpensive. The problem with most muffin recipes is that they have little nutritional value, so in fact they aren't as much muffins as they are individual portions of cake. This recipe was inspired by the classic power muffins, lots of good ingredients but far less sweet, stodgy, or heavy. Pumpkin adds great flavour, keeps the muffins moist and replaces most of the fat.  Add your favorite nuts and fruit to change up the taste to fit your palette.

Makes 12 Muffins
Nutritional Value: 160 calories each

Ingredients:
1 1/4 cup flour
1/4 cup bran

1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin
1/2 cup buttermilk  (you can also use 1/2 cup of regular milk mixed with 1/2 tablespoon of lemon juice, or plain yogurt instead)
2 tablespoons vegetable oil
1 large egg
1/2 cup dried cranberries
1/3 cup toasted slivered almonds
1/3 cup toasted pumpkin seeds
2 tablespoons, sesame seeds

Directions:
1. Preheat the oven to 375 degrees.
2. Line a standard muffin tin with muffin papers.
3. In a large bowl, mix together the following: flour, bran, baking soda, baking powder, salt, ginger, cinnamon, allspice, both sugars.
4. In a second large bowl, wisk together pumpkin, buttermilk, oil, and egg.
5. Add the cranberries, almonds, and pumpkin seeds into the dry ingredients.
6. Add the wet ingredients into the dry ingredients and mix only till combined. You need to move quickly at this point for best results. The batter will be quite thick.
7. Spoon the batter into the muffin cups, they should be about 3/4 full.
8. Sprinkle with sesame seeds.
9. Bake for 25 minutes or until the muffin bounces back when pressed or a toothpick comes out clean when inserted.
10. Put immediately on a cooling rack.

Fettuccine with Prawns in Garlic Wine Sauce

According to rumours, spring is around the corner. The days are getting longer, its getting warmer (OK only a little bit so far) there have been breaks in the endless rain and the sun has peeked out from the clouds (OK only twice in a week, but I will take what I can get) and it is time to start thinking about getting outside more often, and looking for tasty recipes that are less time consuming and heavy. Best of all this recipe only takes 10 minutes from start to finish.

I am a full fledged member of the carb lovers club, and firmly disagree with the idea that all pasta dishes are heavy. Seafood, garlic and wine are natural partners that allow this sauce to be light and refreshing and a brilliant change of pace from heavier tomato or cream based sauces. For this recipe we used 20/30 sized prawns, but clams, mussels, shrimp, or calamari would also be excellent choices.

Now I know that many great chefs and foodies say that cheese and fish or seafood don't mix, and as a general rule I agree, but for this recipe the small amount of parmesan cheese adds a little richness, some much needed salt, and body to the otherwise very light sauce.

Serves 4.

Ingredients:

1 pound of fettuccine, preferably fresh

1 pound of raw prawns, peeled and deveined

1/4 cup of olive oil

2 tablespoons of butter

2 tablespoons garlic, finely minced

1/2 cup dry white wine

1/2 teaspoon dried chili flakes

3 tablespoons parsley, finely chopped

1/8 cup parmesan cheese, fresh grated

1 teaspoon lemon zest

1/4 cup lemon juice

Salt and pepper to taste

Directions:

1. Put a large pot of well salted water for the pasta on the on the stove and bring to a rolling boil.
2. In a large saute pan, add oil and heat over medium high heat, add butter. It should melt quickly and foam.
3. Add garlic to the oil and saute quickly, browning slightly (do not burn).
4. Stir in wine, lemon zest and lemon juice, bring up to a light simmer for 2-3 minutes.
5. Put the pasta in the salted water and cook till al dente, 4-5 minutes.
6. While the pasta is cooking, add the prawns to the saute pan. You want to cook for 2-3 minutes on each side or until they turn pink and opaque.
7. Add chili flakes, parsley, and cheese. Season well.
8. Drain the pasta, reserving approximately 1/2 cup of the pasta water. Put pasta and water back in the pot. Add the sauce and prawns to the pasta. Toss and serve immediately.

Granola Bars for Grownups - Ginger, Almond and Cardamom

We have had several requests for healthy snack recipes. Well who doesn't love granola bars? Great for kids and adults who are on the go. The thing we find with them, is that the store bought varieties are always so sweet and there aren't any flavours that appeal to a more grown up palette. We have come up with several recipes and this was a huge hit amongst everyone we shared them with. These crunchy bars have the unique flavour combination of ginger, almond and cardamom. A little sweet and a little spice, makes everything nice.

Note: Want to try your own combinations? How about using dried cranberries, apricots, pecans, or peanuts. Cinnamon or allspice makes a great alternative to cardamom. Just use a total of 1 cup of your favorite dried fruits and nuts with the spice of your choice.
.
Makes 16 squares.
Calories per serving: 117 according to caloriecount.ca

Ingredients:
2 Cups rolled oats
1/4 Cup candied ginger, finely diced
3/4 Cup toasted almonds, chopped
1/2 Teaspoon ground cardamom
4 Tablespoons butter
1/4 cup brown sugar
3 Tablespoons honey

Directions:
1. Preheat oven to 325 degrees.
2. Toast almonds by placing almonds on baking sheet and bake for 8-10 minutes
3. Line a 9" square pan with parchment and grease lightly with butter.
4. In a bowl mix oats, almonds, ginger, and cardamom. Set aside.
5. In a small saucepan, heat butter, brown sugar and honey until it starts to boil.
6. Toss the liquid into oat mixture and mix with a spatula until well coated. Put in lined pan and press the mixture down firmly.
7. Bake 25-30 minutes until golden brown.
8. While the bars are still hot, press the mixture again firmly, this will make the bars easier to cut.
9. Remove bars from pan and slice. Store in an airtight container. 

Braised Beef Short Ribs

Short ribs always seemed like a very complicated dish to me, I love them, but they always seemed too complicated to make at home, but that was before I did some research and read a lot of recipes and techniques. I prefer the robust french flavourings of wine, thyme, and bay leaves, but there are so many options to choose from from any ethnicity of cuisine. This recipe is based of several including one by Anne Burrell. They all call for the same basic elements. Brown meat, veggies for a flavour base, and a broth to braise the meat in. Once you pick those then you are pretty much guaranteed to have a successful dish.  

Serves 4-5.

Ingredients:
8 Bone-in short ribs (approx 3 lbs) - we prefer them in 4-6" lengths, not the 1-2" ones
4 Tablespoons olive oil
1 Large onion
3 Celery ribs
2 Carrots
2 Cloves garlic
6 oz Tomato paste
2 Cups red wine - we prefer a Cabernet Sauvignon
2 -3 Cups beef broth
3 Sprigs of fresh thyme
3-4 Bay leaves
Salt and pepper for seasoning

Directions:
1. Preheat the oven to 375 degrees.
2. In a large oven proof stock pot, add enough oil to coat the bottom of the pot and bring to a high heat.
3. Season the ribs well with salt. Sear the ribs until they are well browned, 2-3 minutes per side. Do in batches batches if necessary, do not overcrowd the pan. When browned, put ribs on a plate. Drain any excess fat.
4. Take all the veggies, and make them into a fine mixture, using a box grater or food processor.
5. Add fresh oil to the pot, and saute the veggies, until brown 5-7 minutes. Don't worry about it sticking to the bottom.
6. Add tomato paste, and cook out for 3-4 minutes.
7. Add the wine, scrape all the brown bits from the bottom of the pan, and reduce the wine by half, stirring frequently.
8. Add the short ribs back into the pot, and add enough beef broth to cover the ribs. Add thyme and bay leaves.
9. Bring the broth to a boil, then cover and put in the oven.
10. Braise for 3 hours, stirring occasionally.
11. Remove the lid and cook for an additional 30 minutes, to reduce the sauce and brown further.
12. Meat will be fork tender but not falling apart. Serve over mashed potatoes or pasta.

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.

Lemon Garlic Roasted Chicken

In December, we did an interview for the online magazine Doctor's Wives Living, for whom we have been contributing recipes. One of the questions we were asked was "For people who do not cook regularly, what one dish they learn to make for a dinner party?" My answer was a simple roasted chicken, its easy, quick and always tastes good. Roast chicken is beautiful for homey dinners, or for fancy get togethers.

Ingredients:
1 roasting chicken (you can also use a fryer, but roasters are larger and more tender)
1 lemon, quartered
2 whole heads of garlic
2 tablespoons butter
3 sprigs of fresh thyme
salt and pepper

Instructions:
1. Preheat the oven to 350 degrees.
2. Take the chicken and check it for any residual feathers or fat around the neck and cavity.
3. Pat the chicken dry both inside and out. Salt and pepper the inside of the cavity.
4. Stuff the cavity with thyme, 1 head of garlic (cut in half crosswise), and lemon pieces.
5. Rub the chicken with butter, and salt and pepper liberally.
6. Place in a roasting pan or deep sided casserole dish.
7. Break the remaining head of garlic into cloves, leaving the skin on, and put in the bottom of the pan.
8. Bake the chicken, basting every 30 minutes, for 90 minutes, until juices run clear, or until the leg pulls easily when you pull on it.
9. Let rest at least 15 minutes before carving.

Tip: The garlic in the bottom of the pan will be beautifully roasted, and can either be used to further flavour the gravy. But it is even better if you squeeze it out of the skins and put it in your mashed potatoes, or just spread it on fresh french bread.  So awesome!!!

Breakfast Strata with Sausage and Cheddar

We know that January is supposed to be a time of restraint, and the beginning of new diet resolutions, but sometimes its important to have something delicious too. Maybe this recipe will fulfill your resolution to try something new, or to be less stressed when company is coming over. This is a simple but awesome brunch dish that can be made the night before and kept in the fridge. It also makes a great dinner for those nights when you can't think of what to make. It also uses up all those odd leftover things in the fridge cause you can add whatever you like, from different meats or veggies.

Serves 6.

Ingredients.
1 pound of mild italian sausage (you can also use breakfast sausage if you want something milder)
8 slices of stale bread (I used 10 leftover mini-croissants for this one)
1/2 onion, finely chopped
12 mushrooms, sliced
3 tablespoons italian parsley
1 cup of cheddar cheese, grated
6 eggs
2 cups milk
4 tablespoons dijon mustard
salt and pepper

Directions:
1. Remove the sausage from the casings, and brown in a shallow frying pan until fully cooked.
2. Drain and reserve the fat, put sausage in a casserole dish.
3. In a tablespoon of reserved fat, saute onions then mushrooms. When done, add to sausage meat.
4. Roughly cube the bread, chop parsley and toss with cheese and ingredients in the casserole dish.
5. In a medium bowl whisk eggs, milk, mustard, and a pinch of salt and pepper together.
6. Pour egg mixture over the other ingredients, sprinkle the rest of the cheese on top. Cover and refrigerate for at least an hour to overnight.
7. Take strata out of fridge 30 minutes before baking.
8. When ready to bake, heat oven to 350 degrees. Remove cover and bake approximately 50 - 60 minutes, until a knife inserted comes out clean, top is golden brown and puffed.
9. Let sit for 5 minutes before serving.

Split Pea and Ham Soup - Slow Food with Soul

For our first post this year, we made one of our favorite winter dishes. Rich and hearty but surprisingly low in fat. Perfect for these cold nights. Serve with warmed sourdough bread or our Cheddar and Chive Biscuits. This recipe does need to be started a day in advance as we make the ham stock the first day, and let it chill overnight so we can skim all the fat before making the soup.

Serves 6.

Ingredients for Stock:

4 Liters of cold water

1 Ham hock2 Carrots, halved

1 Onion, quartered
6 Peppercorns
4 Bay Leaves

3 Stalks celery, halved

Ingredients for Soup:

Ham stock from above

2 Cups split green peas, rinsed

1 Cup of ham, cubed or shredded

2 Carrots, cut in rounds

Salt and Pepper

Directions:

1. Take the ham hock and cut into thirds. This will allow us to get the most flavour out.

2. Put all the ingredients into a large stock pot and bring to a rolling boil, turn town heat, cover, and simmer for 2-3 hours. DO NOT ADD SALT. 

3. Turn off the heat and allow to cool for 1 hour.

4. Using a colander, strain the soup into a large pot or bowl.

5. Refrigerate overnight.

6. The next day, remove and discard the congealed fat from the surface of the stock. Stock will be gelatinous, this is a good thing.

7. Bring the strained and fat free stock up to a boil.

8. Add split peas, and simmer for 1 hour, stirring occasionally. Time to cook may vary.
9. When the peas are cooked, add veggies and cook for 10 minutes. Add ham and cook to heat through.
10. Season with salt and pepper to taste.

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 11: Spiced Mixed Nuts

Sometimes you are just looking for that special treat to bring to a party, or to give out as gifts to coworkers or friends as a hostess gifts. These nuts have a fantastic flavour; a little salty, a little sweet, and a mixture of fresh and dried spices for a little kick.  They are super quick to put together and store really well in a Ziploc bag in the freezer. For this recipe we chose our favorite combination of nuts for flavour and texture, but you can choose to add your personal favorites, or using less expensive products.

For 1 pound of finished nuts. (You will probably want to double or triple this recipe so you have lots on hand)

Ingredients:

4 cups of mixed unsalted nuts (we used, cashews, almonds and pecans) 

1 teaspoon corriander
1/2 teaspoon cumin

3 tablespoons butter3 tablespoons brown sugar
4 tablespoons chopped fresh rosemary

1/4 teaspoon ginger

1/4 teaspoon ground pepper
1 1/2 teaspoons salt

Directions:

1. Preheat the oven to 350 degrees.

2. Put the nuts on a cookie sheet in a single layer and bake until nicely toasted, approximately 10 minutes. 

3. While nuts are toasting, put coriander and cumin in a large fry pan and toast over medium heat until fragrant.

4. Turn the heat to low and add the rest of the ingredients to the pan. Stir constantly until the sugar is fully melted, about 2-3 minutes.

5. Warm a large bowl by running under hot water and drying with a tea towel. Add the warm nuts to the bowl and pour over the topping mixture.

6. Stir until nuts are well coated.  Let nuts cool completely before packaging. 

Note: The warmed bowl makes the coating process easier.