Peanut Butter and Oreo - A match made in the freezer.

Now I know I just did a peanut butter ice cream a few weeks back but we were going to Brad's parents for dinner and I wanted them to try how wonderful it really is. There have been a lot of cookies out there in the blog world that are peanut butter cookies with oeros stuffed inside.   Since this seems to be such a popular combination I decided to piggy back on that and add a whole bunch of crushed Oreo cookies into the ice cream.   I used my same great recipe base and decided to step it up notch adding more cocoa and more peanut butter.      

Peanut Butter Oreo Ice Cream

INGREDIENTS:

• 1/2 cup sugar
• 3 tbsp cornstarch
• 3 tbsp cocoa powder
• 1/2 cup peanut butter
• 1/4 tsp salt
• 1 cup skim milk
• 2 cups half and half
• 1 egg yolk
• 1 tsp pure vanilla extract
• 8 oreo cookies, crushed

INSTRUCTIONS:

1) Add egg yolk and vanilla extract in a medium bowl and whisk together. Set aside
2) Combine sugar, cornstarch, cocoa powder, and salt in a sauce pan and whisk together.
3) Slowly stir in peanut butter, milk and cream, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.
4) Temper in the hot liquid into the egg yolk, by pouring a small amount into the egg yolk, whisk as you pour to combine and prevent the egg yolk from cooking. Once combined add in the rest of the mixture, whisking all together.

5) Run the mixture through a sieve or sifter to remove any lumps. Cover the mixture with saran wrap, directly on the liquid to prevent a film from forming. Let the mixture chill for several hours

6) Follow your ice cream maker instructions for final freezing - mine is 20-30 minutes. Add the mini peanut butter cups at the end of this stage depending on your instructions. This is the last 10 minutes for me.
7) Once it has completed its cycle in your machine, transfer it to a container for storage in the freezer. The ice cream is best frozen for a few hours.

It is as good as it sounds.  The family was impressed and my ice cream love continues.    My mother in law actually got her own ice cream maker attachment for her birthday. This treat turned out to be a nice little preview of what she can now do.   The family has put in their summer cottage ice cream requests. 

MEG's RATING : D-EEEEE-LICIOUS!!

Topsy-Turvy Cupcakes

My cousin was having a Mad Hatter tea party for her sales team and called me up to see if I could create some funky, mad hatter themed cupcakes.   I scoured around the internet for something topsy turvy .  I came across a lot of cakes but very little cupcakes.  In my search I did however come across this cute little baking item.

So I purchased two.   :-)    Creating cute little cupcake pops is now even easier with this mold.   Thank you to the creators @  My Little Cupcake Pop

In my efforts to create something topsy turvy I knew this little mold would come in handy.  How about a cupcake on a cupcake on a cupcake.

Here is what a put together : a large vanilla cupcake with a chocolate cake pop and a mini peanut butter cup topped with icing.

Pretty cute I think.

Recipe:
Vanilla Cupcakes
Cake Pops

My other creations:
Sweet Twist of Fate - Cakes & Cupcakes

No Flour, No Problem - Craggy Chocolate Cake

 This recipe is part of the Food Network monthly cooking club challenge.   Of course being a chocolate cake I couldn't resist.   It's nice when recipes only use four ingredients. Four ingredients that you are pretty likely to always have on hand.   For anyone who has gluten allergies or looking to avoid gluten in general, Flour happens to NOT be one of the ingredients.   This is a great example however of how flour-less  recipe does not mean healthy.  A common misconception that has been occurring lately in the world of baking.   I digress,  the four ingredients of sugar, chocolate, butter and eggs are compiled together to create a rich, moist cake with a delicate crust.    I decided to leave the recipe as is except for a reduction in sugar of 1/4 cup.  I also cannot guarantee my chocolate was 70% as the recipe also stated. My bar of chocolate didn't say, it just said dark, which worked fine for me.

Flourless Chocolate Cake

(Adapted from Food Network Canada)

INGREDIENTS:

• 7 ounces dark chocolate, chopped
• 7 ounces butter, softened
• 4 eggs, separated
• 3/4 cup sugar

INSTRUCTIONS:
1) Heat the oven to 375°F/190°C. Line with parchment, grease or spray a 9-inch springform pan.
2) Melt the chocolate gently over a double boiler.  then whisk in the butter a piece at a time until smooth.

3) In a large or your mixer bowl, beat the yolks with half the sugar until thick and pale.

4)  In a medium bowl, beat the whites to peaks. Add in the remaining sugar and beat to a stiff meringue.

5) Slowly whisk the chocolate mixture into the yolk mixture.
6) Stir in a 1/4 of the egg white and fold into the mixture.  Repeat until all the egg whites are added.  Pour in to the prepared pan and bake for 45-50 minutes.
7) Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, as it is supposed to.


This recipe is very easy to put together.   I felt it was more like a brownie than a cake, no matter what you call it you can't go wrong.   It's a chocolate lovers dream.   The outer crust that puffs and falls is like a crunchy protective layer to keep the cake moist.

MEG's RATING - D-EEEE-LICIOUS

It's time for pie!

As spring and summer approaches the first thing that comes to mind is fruit, fresh, ripe and sweet berries. Drool.  I love berries of any kind, strawberries, raspberries, blueberries, blackberries. I just can't get enough.  They are so bright, colourful and sweet, not to mention packed with tons of nutrients, vitamins and antioxidants.  One of my stranded island foods would be yogurt and berries.  I eat it almost every day.
One of the sweetest ways to enjoy fruit is pie.  Wonderful fruit combination nestled in between a flaky buttery crust.
I first saw this recipe on Diners, Drive in and Dives and though it was so interesting.   There are so many fantastic recipes, people and places on that show I just had to try one of them.







Blueberry Goat Cheese Pie
(adapted from Food Network)

INGREDIENTS:


Crust:

• 2 cups unbleached all-purpose flour
• 3/4 cup (97 grams) cold lard, 1/2 inch cubes
• 1/2 cup (68 grams) butter, cold, 1/2 inch cubes
• 1 tablespoon sugar
• Pinch salt
• 4-6 tbsp ice water
• 1 egg - for the egg wash

Filling:

• 1/2 cup soft cranberry goat cheese
• 1/2 cup half and half ( 10% cream)
• 1 large egg
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• Pinch salt
• 4 cups fresh blueberries

INSTRUCTIONS:

1) Make the crust:  Combine the flour, salt and sugar in a food processor or large bowl if you don't have one.   If using a food processor add the lard and run until the mixture resembles a course sand.  If you are not using a food processor cut in with a pastry blender.

2) Add the butter cubes and pulse about 10 times until butter is about pea sized.  Or use your pastry blender to cut in the butter into small pea sized shapes.

3) Remove the mixture from the processor and place into a large bowl.  Add 4 tablespoons of the water pressing into the dough using a spatula or your hand to combine to bring the dough together, being careful not to melt the chunks of butter.  Add the remaining water if needed.

4) Separate the dough about 60-40.  Flatten into 1 inch disk and wrap in saran wrap.  Let cool a minimum 1 hour or overnight.

5) When you are ready, remove the dough from the fridge and make the filling: Mix the goat cheese, cream, egg, sugar, flour, salt and blueberries together in a bowl until everything is incorporated together. Set aside.

6) Unwrap the dough and lightly flour a clean dry surface and your rolling pin.   Roll out the dough into a circle to fill a 9 inch pie tin.   Place the dough into the pie tin.   To avoid tearing the dough roll it back over the rolling pin and unwind over the pie tin.   Cut off any loose edges and poke the shell with a fork on the bottom a few times.

7) Add the blueberry mixture on to the pie shell.
8)  Roll out the remaining dough.    You can roll out another circle and place it on top or grab your favourite flower/cookie cutter and cut out shapes to cover the top of the pie.   I like daises, as shown.

9) Combine an egg and 3 tbsp of water.  Using a pastry brush, brush the top crust of the pie.  Bake for for 15 minutes at 425F and reduce hit to 375F baking another 40 minutes until top is golden and filling is set.

Isn't pie crust so much prettier this way?  When you first think of adding goat cheese to a pie it might seem a it odd but this pie was great.   Goat cheese is tangy and creamy and it balances well with the acid and sweetness from the blueberries.  The egg, cream and cheese hold the pie together almost like a custard pie would.   This was a perfect pie to kick off the warm weather.

MEG's RATING: D-EEEE-LICIOUS

How did I survive without you?

Seriously how did I survive with out one of these mini scoops for so long.  

Not just for ice cream,  this little scoop is your all purpose baking friend.  Spooning cookies on to a pan evenly and quickly is no longer a problem. Cupcakes the same size every time, no problem. 

 LOVE IT!   

All these years I was making cookies the long way. Now I admit it really wasn't that long but now it is just too fun and easy.    Scoop, drop, Scoop, drop.  I could do it all day.   I bought my mom one of these scoops for Mother's day and called her up and told her she needs to bake cookies right away. 

Ha. Is it sad I get very excited about this?  My fellow food bloggers and bakers understand, right?? 

Any suggestions on what cookies I should bake next? 

MEG'S RATING : BUY!

Oatmeal Cherry Cookies

I mentioned a few weeks back I have recently gotten back into yoga, specifically hot yoga.    If you have never tried it, you must.  For one hour you can destress, detox, clear your mind, stretch and strength your muscles.  It's one hour for me to simply relax, breathe and focus.   I was talking with the owner, Jasna about my blog and love for baking and she mentioned she had some great recipes of her own.  I told her to bring them asap so I could test them out.  She brought me in two recipes so far, oatmeal cookies and banana bread.   First up the cookies,  with some minor minor tweaks. 

INGREDIENTS:

• 1 cup unsalted butter, softened
• 1/3 cup cinnamon cream cheese
• 3/4 cup brown sugar
• 2 large eggs
• 1 tbsp pure vanilla extract
• 2 tbsp molasses
• 1/2 cup unbleached all purpose flour
• 1/2 cup whole wheat
• 2 cups of quick cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cup dried cherries or cranberries

INSTRUCTIONS:


1) Preheat the oven to 350F.  Line one or two baking sheets with silpat or parchment.
2) Combine the flour, oats, baking powder, baking soda, salt and cinnamon in a medium bowl

3) Add butter, cream cheese and sugar in a large or mixer bowl.  Cream together.   Add the eggs and vanilla,  mix to combine.

4) Add the flour mixture into the wet ingredients and mix to just combine.  Fold dried cherries/cranberries until just incorporated

5) Using a mini ice cream scoop place the dough on to the parchment about 2 inches apart.  Bake for 10 minutes.  Allow cookies to cool on the pan for 10 minutes, then place on a wire rack to cool.  Dough can also be stored in a sealed container in the freezer for a month.

I am definitely a fan of the softer, chewier cookie, especially if it is chocolate chip style of cookie.  These cookies were just that. They were soft little oatmeal cinnamon pillows.   However when it comes to oatmeal cookies I think I am undecided on whether all soft is all better.  Do I need my oatmeal cookie to have a slight bite to it.   Hmmm.. I am undecided for now as these were quite wonderful.  Maybe I will just cook these a bit longer next time.  My co-workers also loved the soft cookie and they were no crumbs left unturned.    Thanks for the great recipe!

MEG's RATING: D-EEEE-LICIOUS

My Version of Pralines and Cream Ice Cream

The list of ice creams for me to try  is growing as I type.  My husband is a huge fan of pralines and cream ice cream.  This is his summer staple and we always have to get some when we go to the cottage.  The other night we were supposed to go to a friends house for dinner so I figured I would show them my new obsession and bring ice cream and chocolate cake.  Dinner, however got cancelled but not after I already had the ice cream liquid cooling in the fridge. More for Brad I guess.  I decided to spin what seems to be a no fail recipe and try to make this recipe a little more figure friendly since I seem to be making ice cream a little too often now.   Maybe I should get myself another freezer?  I am going to run out of space,  who wants to take some home?

Pralines and Cream Ice Cream

INGREDIENTS:

• 1/2 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup skim milk
• 2 cups half and half (10% cream)
• 1 egg yolk
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup chopped pecans
• 1 tbsp agava nectar or honey
• 1 tbsp sugar
• 1/2-3/4 can of sweetened condensed milk turned into dulche de leche  - see how here

INSTRUCTIONS:

1) Preheat the oven to 350F.  Combine the pecans, agava nectar and sugar in a small bowl.  Place the pecan  mixture on a silpat on a baking sheet.  Bake for 5-7 minutes until pecans are slightly fragrant.  Let cool.

2) Add egg yolk and vanilla paste in a medium bowl and whisk together.   Set aside
  

3) Combine sugar, cornstarch, and salt in a sauce pan and whisk together.

4) Slowly stir in milk and half and half, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.  Remove from heat.

5) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs.   Pour in the remaining liquid and whisk to combine fully.

6) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.
Let the mixture cool in the fridge for several hours.
7) Place the mixture in your ice cream maker or frozen bowl attachment.   Follow the instructions as provided. Mine is 20-30 min of churning.   Add the pecans and dulche de leche mixture to the ice cream in the last stage.   This is the last 10 minutes for me.
8) Freeze for 3-4 hours, or overnight preferred.

This ice cream is better overnight after the flavours have had time to incorporate and meld together.  There is a reason pralines and cream ice cream is one of the number one selling flavours, it is simply divine.   This is Brad's favorite so far in my ice cream trials.  Enough typing, I am off to grab a spoon.

MEG's RATING: D-EEEEE-LICIOUS

How to make Dulche de Leche

This might be the easiest thing you do with the most amazing reward.    The beginning is a typical can of condensed milk,  the end is 14 ounces of wonderfully sweet dulche de leche.  Is this possible you wonder?  Oh yes it is.

I first saw this happen on Chef at Home.  Michael Smith who makes everything look so easy, put a can of condensed milk into a pot of water,  brought it up to a boil,  turned it down to simmer and let it remain in the water for about 2-3 hours.  He opened up the can and the once creamy liquid became a thick rich caramel sauce.  I had to try this.



INGREDIENTS:

• 1 14oz can of condensed milk
• 1 large pot of water - enough to cover the can by 1 inch

INSTRUCTIONS:

1) Place the can into the pot of water, ensuring the can is covered by 1 inch.  Bring the water to a boil. 

2) Once the water is boiling reduce to a simmer and keep this going for 2 1/2- 3 hours.   Adding more liquid as the water evaporates.
3) Remove from the water and open the can.  VIOLA!


Careful not to eat the entire can.  This is truly gooey sweet milk candy.    Stay tuned for pecan and dulche de leche ice cream.

Cinnamon Squares

Here is the second recipe I choose for the bake sale. Sorry the delay, there were some blogger issues and I lost this post.   I had this page dog-eared in one of my cookbooks for quite some time and figured this would be a perfect occasion.

(adapted from The Big Book of Baking)

INGREDIENTS

• 1 cup unsalted butter
• 1/2 cup apple cinnamon cream cheese
• 1 3/4 cups granulated sugar
• 4 eggs
• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 cup light sour cream
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries

INSTRUCTIONS:

1) Preheat the oven to 350F.   Line a 9x13 pan with tin foil allowing enough to hang over two opposing sides.  Spray with non stick spray. 

2) In your mixer bowl with a paddle attachment or a large bowl, whip the butter and sugar until creamed and fluffy.  Slowly add the eggs, beating on low. 

3) Sift the flour, baking powder, baking soda, salt and cinnamon into the creamed mixture and mix on low until just combined.  Fold in the sour cream, add the walnuts and cranberries when sour cream just about combined. 

4) Scrap the batter into the pan and level out the top. 

5) Bake for about 45 minutes until a tooth pick comes out clean.   Let the squares cool in the pan for 15 minutes and then place on a wire rack.

If you like cinnamon you will love these.  Fluffy and delicious.  This recipe could actually be used as a cake or cupcake recipe as well.  I was actually a little sad I had to give these away.  Luckily I packaged them into little bags of two and I had one extra as a little treat for me.

MEG's RATING: D-EEE-LICIOUS!

Gluten Free Chocolate Cookies

My sister in law was having a bake sale to raise money for her youth group.  The group goes on a "serve", where they go to a city in Canada or the U.S for one week,  selflessly providing help and support to those in need.   When she asked me to bake some treats for the sale I couldn't say no, knowing all the hard work these kids put forth.

This is recipe 1 of 2 for the bake sale.  I decided to make some gluten free chocolate cookies.  Thinking most people would make cookies with flour, I thought this would be appealing for those who might be looking for no gluten.   This would also give me a chance to use my new Mini Fudge Melts I found at the Superstore the other day.   This recipe is quick and easy,  allowing me enough time to make two recipes.

Gluten Free Chocolate Cookies

Aren't these cute little mini cups?

INGREDIENTS:

(adapted from Orangette)
makes 15 cookies

• 3/4 cup unsweetened cocoa powder
• 2 1/2 cups confectioners sugar
• pinch of salt
• 1 tbsp pure vanilla extract
• 4 large egg whites, at room temperature
• 1 1/2 cups fudge chips/melts
• 1/2 cup skor bits 

INSTRUCTIONS:

1) Preheat the oven to 350F. Line a large baking sheet with parchment paper, use parchment not a silpat so the cookies have traction.

2)  In your mixer bowl or a medium bowl,  combine the cocoa powder, sugar, and salt and whisk together to ensure there are no lumps. 

3) Add the skor bits to your mini food processor and process to fine crumb.  

4) Combine the vanilla and egg whites in a cup or bowl and slowly add to the cocoa mixture, beating at low speed. Once all the liquid is added increase to medium speed and beat for about 2 minutes. The batter will appear glossy and smooth. It will be fairly thin.

5) Fold in chips and skor grounds with a spatula. Scoop about two tablespoons of batter on to the prepared cookie sheet, leaving about 3 inches between each. The batter will spread considerably. Place the pan in the oven and reduce the heat to 325 degrees, and bake the cookies until small, thin cracks appear on their surface, about 17 minutes. 

6) Place pan on cooling rack and allow cookies to cool completely on pan before removing from parchment. When they are cool, peel them gently from the parchment paper. Repeat the process with the remaining batter, make sure you increase the oven temperature to 350F before each round. 

These cookies are like thin fudgy brownies.   Soft, chewy and rich.   I put the skor bits into mini processor because somehow my bag of bits turned into a bag of one giant bit. This turned out to be a great idea, adding a delicate caramel to the cookies. 

MEG's RATING: D-EEE-LICIOUS