German Chocolate Meringue Cake

Seriously who is excited Spring is here and the warmer weather is here with it.  I am so happy I can do the daily walks with my little one and soon head off to the cottage on the weekends.
With the warm weather comes gardening and lawn care.   I am not a huge fan of either.  I love when my garden and planters look pretty but I hate the maintenance of it.  Does anyone like weeding though?   No.

We have this huge bush in our front garden that grows like crazy and by then end of the summer it is taking over our front walk way.   At the beginning of every spring, I prune it down in hopes it doesn't take over because I honestly never prune it in the middle of summer.  This year however, I may have gone a little over board.   The hubby was not too happy when he saw the cut job I did on this bush.   Oops.   I know it will grow back, we may just have a few weeks of ugly before that happens.  Most of our neighbours have pretty nice lawns and no matter how much we try and take care of ours or hire some one to do it, it just isn't quite great.

I am crossing my fingers 2014 will involve some major renos on the front and back yard.  Until then I will suffer with a mediocre looking lawn and garden.   Maybe I can bribe my neighbours with this cake to look after it for me.

Pecan Cherry Butter Tarts and a Giveaway!

My little girl is two months old as of yesterday.  Wow, this has been a fast two months but an awesome two months. A few small moments of insanity off set by a million moments of joy and laughter. I think we spend half our days now sticking out our tongue and blowing our lips trying to make her smile.  We survived our first set of shots this past Monday quite well. Might have been worse for Mommy than baby.  I even sit here finishing up this post as she just lays beside me,  not sleeping unfortunately but not crying.  She is just content at staring off to the ceiling.   Sleep training hasn't quite started yet, maybe another month or so and I am sure you will hear all about my trials and tribulations.  Any tips the moms out there would like to offer in advance?

I needed a break from cookies and bars so here are some yummy gooey tarts to tempt you.   See below for the the giveaway.

12 Days of Cookies - Day 3 - Gingerbread Biscotti - Great Food Blogger Cookie Swap

It is Food Blogger Cookie Swap post time!   I love this cookie swap.  This is the second year Lindsay and Julie have organized this and it is so cool.  I can't imagine the amount of work they put into this matching everyone up but I am so glad they do.   Last year I met some great bloggers through it and this year is the same.   It is a great way to find new bloggers with out having to do any hard work to find them they are literally brought to your doorstep through cookies.

I received the following cookies this year.

Chocolate Gingerbread from Katrina @ Warm Vanilla Sugar.  These cookies were excellent and arrived at the perfect time, just a few days after Samantha was born and ready for all her visitors.

Oatmeal Cookies from Kim @ Strawberry Ginger.   These cute little cookies reminded me of Dad's Old Fashioned Oatmeal Cookies.  Crunchy and nutty.  I ate three upon arrival.  Ooops.:-)

Chocolate Chunk Ginger Cookies from Lindsey @ A Running Tale.  They arrived right after my workout and I ate one right away.  Great with the chocolate chunks.

I went back and forth on which cookie recipe I wanted to send out as I was mostly thinking I wanted to send out a shortbread recipe.  While I was just looking for recipes for my other 12 days of cookies, I saw these gingerbread biscotti and after having the chocolate gingerbread from Warm Vanilla Sugar I felt I had to spread some more gingerbread love.

Gingerbread Biscotti
(adapted from Fine Cooking - Cookies)

INGREDIENTS:

• 2 cups unbleached all purpose flour (plus additional for shaping)
• 1 cup packed dark brown sugar
• 2 tsp ground ginger
• 1 1/4 tsp cinnamon
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup molasses
• 2 large eggs
• 1/2 cup chopped pecans
• 3/4 cup dried cranberries

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a large baking sheet with parchment or a silpat. 

2) In your mixer bowl , add the first 7 ingredients.  Mix on low to combine. 

3) Mix in pecans/cranberries on low to just mic in. 

4) In a large measuring cup combine eggs and molasses, whisk together.  With the mixer on low slowly pour in the wet mixture.   Mix until the starts to come together in clumps.  There may be dry bits on the bottom.  

5) Pour the dough on to a lightly floured work surface and bring the dough together.   Divide into two equals parts.  Shape the dough into a log about 1 1/2-2 inches wide, 1/2 inch tall.  If the dough is sticky lightly flour your hands. 

6) Place the logs on to your prepared baking sheet, leave space for spreading.   Bake for 30-35 minutes, the top will be cracked.   Let cool on rack.  

7) Cut into slices and place cut side down onto the parchment for the second baking.   Bake to desired crispy level - probably about 10-20 minutes.  Let cool on a wire rack.

I found some cute little tins and packaged them off, not before stealing any extras.  I made some that were hard and some that were softer so that the receivers could try both. I tend to like them with a crunchy outside but softer inside.  I rather enjoyed these, makes me want to drink coffee to dip them in.

MEG's RATING : D-EEEEE-LICIOUS!

Chocolate Pecan Almond Toffee

I almost missed my 2nd Blogiversary.  Well technically I did because it was yesterday, but I was busy baking yesterday and in the last two weeks I completed cupcakes for a wedding and a 4 tiered Birthday cake for a friends 1 year old.   This has definitely been an interesting year for me.   This time last year I was getting into a groove, baking lots and blogging lots.  Several months later I was thrown into the world of nausea, tiredness and a growing belly.   All great things though, very interesting things, that will lead to a lot of new & exciting times.  My day job also seemed to get in the way a lot this summer, lots of unexpected twists and turns that made for some long days and weeks.    I do wish I had stayed on the ball a bit more this past year and maybe becoming a mom, although I know will be completely hectic in the beginning will force me to become more organized so I can manage both.

Since this is my 2nd blogiversary I am going to do posts with two desserts I really love and TWO GIVEAWAYS!    Of course it is hard to narrow down the list amoung so many desserts but today's post is one of my favorite.   I always buy a tin for myself when I attend the Christmas show in Toronto.   One year my friend and I both bought some and were supposed to split it, then we forgot to trade and then I ate it all!   OOPS!

Pecan Almond ChocolateToffee
(adapted from Baked Explorations)

INGREDIENTS:

• 1 cup unsalted butter, in cubes or softened
• 1 cup sugar
• 1/3 cup ground almonds
• 2/3 cup pecans, finely chopped
• 150g dark chocolate chips
• 100g semi sweet chocolate chips

INSTRUCTIONS:

1) Butter a 9x13 inch glass/metal pan.   (Do not use non stick spray)

2) Toasted the pecans in non stick pan for 3-5 min on medium, until fragrant. 

3) Place the butter in a medium sauce pan over low heat.  When the butter is almost melted, add the sugar and water and cook over low heat, stirring with a rubber spatula until combined.

4) Place your candy thermometer on the side of the pot.   Increase the heat to medium-high and cook until mixture reaches 300F.   The mixture will bubble and start to brown.

5) While mixture is reaching the desired temp, combine the two chocolates in a bowl. 

6) When butter/sugar mixture reaches temperature remove from heat right away to prevent burning and stir in the pecans quickly.   Spread this mixture into your prepared pan. 

7) Wait 1 minute then spread the chocolate chips over this.  Wait 3 minutes for chocolate to melt, then use an offset spatula or rubber spatula to spread the chocolate over the toffee.

8) Sprinkle the ground almonds over the melted chocolate and place the pan in the freezer for about 30 minutes. 

9) Remove the pan from the freezer and break with a knife

10) Store toffee in a airtight container, with parchment in between any pieces.

MMMMmmmm... Toffee.   I was nice and shared this with work but I am sure I will make another version for guests around Christmas.   I also didn't get much out of the ground almonds on top so I might leave that out next time or switch up chopped pecans and use almond in the toffee base.

MEG's RATING : D-EEEE-LICIOUS!

DAY 1 GIVEAWAY :   Tell me what is your favorite "candy" to make at home? and you will be entered to win a $25 amazon gift certificate to buy any baking/candy tool you like.

For extra entries, do any of the following and let me know what you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Thursday @ 10am EST.

Double Chip Espresso Cookies with Toasted Pecans

Work has finally returned to normal levels and I imagine I will soon be instituting my third trimester work hours. It's nice to get home and still have a night to do tasks.  Last week I went to register for the baby shower.  That was a little over whelming.  The people at the store failed to give the buying baby guide of critical things I needed until I was done. Now, I wasn't alone I was with my mom and sister but they had the complete opposite affect of  no list and told me to add this, add this, add this.   I left that store thinking what did I even put on the registry.  All I remember is there were some cute turtle things that did make it on the list. So I have spent last couple nights reviewing my registry adding things, deleting things, changing colours.   I also went online to another store and adding a few different things.   I was much more relaxed for that one.

I do feel a strong sense of organization these days. Could be some early nesting  kicking it but it has made life easier.  My husband and I created a cleaning schedule a few weeks ago, which is long over due and well needed.  Every since this schedule has been in place every thing is just easier.  Maintenance is better and just the sense to keep things cleaner exists since we know what is coming on the weekend.

Every few weeks I need to make chocolate chip cookies. It can be traditional or  just a small variation but I miss them, crave them and need to make them.

Double Chip Espresso Cookies with Toasted Pecans
(adapted from Anna Olson)

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 1/2 brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 1 1/4 cup unbleached all purpose
• 2 tsp espresso powder
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt 
• 1/4 cup white chocolate chips
• 1/2 cup dark chocolate chips
• 1/2 cup pecans 
• 1/2 tsp sea salt - optional for mid bake sprinkle. 

INSTRUCTIONS:
1) In a small bowl combine flour, cornstarch, baking soda, salt and espresso powder. In a small saute pan toast pecans on medium heat until fragrant  (3-4 minutes).  Set both aside
2) In a large bowl or mixer bowl cream together butter and sugar until light and well combined.

3) Add egg and vanilla and beat/mix until just combined.   Add flour mixture until almost combined.

4) Fold in pecans and both chocolate chips.  Using a small scoop, place mounds on a parchment/silpat lined baking sheet. Option : Sprinkle a tiny bit of sea salt on to each cookie. 

5) Bake for 8-10 minutes, until cookies  are golden on the edges.  Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.    

6) Try not to eat them all at once. 

This was a great variation!  I just love the hint of espresso with the chocolate.  Mind you,  I don't think I have ever not liked any variation, so maybe I am biased but these are cookie-licious.    

MEG's RATING: D-EEEEE-LICIOUS!

Banana Chocolate Chunk Bars

Does anyone watch "The Chew"?   I have to admit when the show first started I was on the fence.  I watched it really for one reason - Mario Batali.   He just might be one of the coolest, charismatic  chefs I have ever watched.    Over time though this show has really grown on me, mostly for another reason - Clinton Kelly. I never really watched "What not to wear" but he is just hilarious on The Chew.      They all just look like they are having a great time and get along so well.   They are creative, fun and they make nothing look overly complicated.   Since I happen to work during the day and I am very happy for the existence of a PVR so that I never really miss it.  I let them queue for a few days along with my recordings of Ellen,  then try and catch up some nights or weekends, while I sit and write this.  

I have never made it to a live taping of a show.  My hubby and I had a tentative plan to go to NYC this June, (which is not happening now) but our plan was to go see Jimmy Fallon and Jon Stewart.   If I could drag him to The Chew I would have but it doesn't seem likely.  So I will have to continue to wait and hope I make it one day.   My top three list of shows I would still like to sit in the audience though are the following in no particular order:

• Late Night with Jimmy Fallon
• Ellen
• The Chew

All three just make me laugh.  Ellen I think is just the nicest, most caring person on the plant, so I would love to see her. 

Any shows you have been to or would like to go see? 

Thanks to The Chew and Mario Batali,  I saw these easy Banana Bars.   I couldn't resist a Batali baked good.

Banana Chocolate Chip Bars

(Adapted from Mario Batali)

INGREDIENTS:

• 1 1/4 cups flour
• 1/2 cup 12 grain flour
• 1/4 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, room temp
• 1/3 cup sugar or xylitol
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 Egg
• 6 oz bittersweet chocolate chunks
• 6 oz semi sheet chocolate chunks
• 1/4 cup praline pecans

INSTRUCTIONS:

1) Preheat oven to 350F.  Grease a 9x13 pan with some butter or a non stick spray.  

2) In a medium bowl mix together flours, baking powder, salt and cinnamon. 

2) In a large bowl or your mixer bowl beat together butter, sugar and xylitol until creamy and well combined.

3) Add the egg and continue to beat until fluffy.    Add bananas and vanilla.

4) Add the flour mixture to the wet, mixing on low until just combined. 

5) Fold in chocolate chunks and pecans.

6) Spread into prepared pan.   Bake for about 30 minutes.  Edges will be brown and toothpick will just come out clean.    Let cool before slicing.

 These were wonderful.   More fluffy than your typical banana bread even after my flour adaptation.  The perfect amount of banana flavour with specs of chocolate and a little bit of pecan crunch.

MEG's RATING : D-EEEEE-LICIOUS.   

Raspberry Pecan Coconut Pie

So I have been slacking on the blog front lately.  Slacking on all fronts really.   I feel like I haven't baked in weeks.  Although I did make 3 Coconut Salted Caramel Chocolate Pies for a lady at work, I haven't baked anything new.  I think I have thrown myself into pre-vacation mode where I don't really want to do anything.  I also seem to also be choosing to venture outside and enjoying this wonderful weather we have been having (off and on).   I have also spent barely any time on twitter, pinterest or blog reading.  I am now trying to catch up on days worth of my dashboard, bloglovin et all to find out what I have missed over the last week. Uggh..so behind.

Since my plans for excessive mini egg baking have gone out the window with my trip I wanted to give you an awesome Easter pie.  

Raspberry Pecan Coconut Pie
(adapted from Anna Olson)




INGREDIENTS:

• 1 homemade or premade pie crust
• 2 eggs + 1 egg yolk
• 3/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 cup unbleached all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups pecan peices
• 1/2 cup unsweetened coconut
• 1/2 cup sweetened coconut
• 1 cup fresh raspberries

INSTRUCTIONS:

1) Bake the pie crust as per blind bake instructions.  Let cool and place the pie crust on a baking tray. 

2) Preheat oven to 325F. Combine eggs, brown sugar and vanilla in a large bowl. Mix together well. 

3) Add flour, baking powder, salt, coconut and pecans

4) Fold in raspberries.  Pour the mixture into the crust. 

5) Bake for 45 minutes, until evenly browned and set.   Allow tart to cool completely.   Store in the fridge up to 4 days.

This is a  great combination of ingredients.  It's like a pecan pie with coconut and raspberries.   The raspberries just make this so nice and fresh for the spring.

MEG's RATING: D-EEEEE-LICIOUS

12 Days of Cookies - Day 7 - Oatmeal Turtle Jumbles

Thursday was mother - daughter baking day.   A tradition we have kept up for several years now.  My mom, sister, my niece and I get together one day around Christmas to bake butter tarts and one or two other cookies or bars.   We almost missed this years baking day but managed to squeeze it in just in time.   I woke up early to pick up the last of our ingredients and they arrived around 10:30.     Our bar of choice this time around was these Oatmeal Turtle Jumbles.    I have had my eye on these for a couple years now in a one of my older Holiday cookie magazines.   I showed my sister the picture and she was hooked - chocolate, oatmeal and caramel.

(Adapted from Cuisine at Home - Holiday Cookies)
INGREDIENTS:

• 3/4 cup (6 oz) unsalted butter, softened.
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 3/4 cups unbleached all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups quick cooking oats
• 3/4 cup semi sweet or dark chocolate chips
• 2/3 cup condensed milk
• 2 tbsp heavy cream
• 2 tbsp cocoa powder
• 1/2 cup pecans
• 1 tsp vanilla extract
• 24 caramel squares, cut in half

INSTRUCTIONS:

1) Cover a 10 inch sq. pan with tin foil with enough to fold over 2 opposing edges. Spray with non stick spray. 

2) In a mixer bowl or large bowl , combine butter and sugars and cream together until light and fluffy.   

3) Add the egg and mix to incorporate.   Add in the flour, baking soda and salt, mixing on low just to blend together.

4) Using a pastry cutter blend in oats.  Take 2 cups of the mixture and press down to cover the base of the pan. Set aside

5) Preheat oven to 350F. Add the cut up caramels to the remaining dough, mixing them in with your hands. 

6) In a medium sauce pan on medium heat,  melt the chocolate chips, condensed milk, heavy cream and cocoa powder together.  Stirring constantly until mixture is smooth.   

7) Remove from heat and add pecans and vanilla. 

8) Pour the filling over the dough and spread evenly using a offset spatula. 

9) Crumble the remaining dough & caramel randomly over the chocolate.   Bake for 25-30 minutes until chocolate is set and topping is slightly brown.  Cool bars completely before cutting.  

Bars can be frozen for up to 1 month, it is advised not to double the recipe.  

These bars are a wonderful combination of crunchy, chewy, chocolaty and nutty.  Crunchy oat base, smooth creamy chocolate filling and a gooey caramel crunchy topping.  Need I say more.  My mom and I both brought some of ours to work and they were requests for more.   Good sign I would say. 

MEG's RATING: D-EEEE-LICIOUS!

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Day 6 - Red Velvet Blossoms
Day 12 - Cookie Pie and a GIVEAWAY

Butter Pecan Wookie Pies

Yes, that's right I said Wookie.    It is my creation of cake mix turned into a cookie, turned into a whoopie pie.   Make sense?   Here's the set up. A few weeks ago my mom and my sister told me about these cookies my aunt made using butter pecan cake mix.   Interesting.  I was then later to find out that a co-worker's favorite cake is butter pecan. She also happens to love cookies.   Hmmm, could I use this cookie recipe to create something for her birthday which was quickly approaching.    The original recipe from my aunt was 1 box of cake mix, with flour, skor bits and 1 entire pound of butter.  Yikes!   Now I realize in baking,  butter makes the world go round, but this seemed like a little too much for me.   I needed to cut this back.   I did some "googling" and found another recipe that I think would suit my end goal much butter.   Since this was also going to be for a birthday, there is a requirement to incorporate icing.  I mean what is a birthday without icing.  The Wookie was invented. Not quite cake, yet not completely cookie.


INGREDIENTS:

• 1 box Butter Pecan Cake Mix
• 2 large eggs
• 1/2 cup (4 oz/1 stick) softened butter
• 1 cup skor/heath bits
• 1/2 cup chopped pecans

Filling

• 8 oz light cream cheese
• 4 oz butter, unsalted.
• 1 1/2 cups confectioners sugar, sifted
• 1/4 cup dulche de leche
• 1 tsp vanilla

INSTRUCTIONS:
1) Preheat oven to 350F.  Combine cake mix, skor bits and pecans in a large bowl or mixer bowl.

2) Add eggs and butter and mix until combined.  Using a mini scoop, place on to a silpat or parchment lined baking sheet about 1.5 inches apart. Bake for 10-12 minutes.  Let cool on rack a few minutes, then remove to cool completely on a wire rack. 

3) Make the icing.  Beat cream cheese and butter, using a paddle attachment, until whipped. Add sugar and vanilla, mixing on low to start, increasing speed as sugar is incorporated.   Beat until light and fluffy.  Add dulche de lech and beat until blended.

4) Once cookies are cool.  Add cream filling to a piping bag and pipe the icing, in a circular motion starting from the inside on to half of the cookies.  Leave a small gap around the edges as the icing will spread when you press the cookies together.

When my friend walked in I had a little candle sticking up from the Wookie.  Luckily she arrived when she did because the flame was almost at the cookie. The birthday girl was quite happy and was even able to take home one extra.  These cookies were pretty sweet, so I might make them smaller next time to accommodate this or figure out a way to cut it back a little.    These were great though and easy to put together.    Other than the butter pecan flavour, these weren't really cakey and fluffy and had more of a cookie texture. Let the Wookie testing begin.

MEG's RATING : D-EEEF-LICIOUS (Yes that is an F, my way of 3.5 E's)

Mississippi Mud Pie

Luckily for my husband not every pie has to include fruit. I think I have mentioned this before but he is not a fruit fan. Crazy I know.   It can make life difficult sometimes as I love desserts with fruit.  I love fruit, period.  I probably eat too much of it, if that's possible.  For most events I tend to make two desserts,  one fruit and one non fruit, which is generally some form of chocolate dessert. This pie was the second pie that made it up to the cottage the long weekend.

Time to indulge.....


INGREDIENTS:

Crust

• 6 oz Oreo chocolate crumbs
• 1/2 cup pecan, halves
• 1/4 cup unsalted butter, melted

Filling

• 1/2 cup sugar
• 1/3 cup cocoa
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups skim milk
• 1/4 cup Irish cream
• 4 large egg yolks
• 1/4 tsp pure vanilla extract
• 2 tbsp cold unsalted butter, cut into 4 small cubes

Topping

• 1/2 cup heavy cream
• 1 tsp granulated sugar
• 2 tbsp, praline pecans, chopped

INSTRUCTIONS:

1) Make the crust : Preheat oven to 375F.  Add pecans to a mini processor and grind down.  In a large bowl combine crumbs, pecans and butter.   Stir together with a spatula until crumbs are completely moistened.  Press the mixture into the bottom of a 9 inch pie pan.  Refrigerate until firm, about 15 minutes. Bake 8-10 minutes, let cool completely on a wire rack.

2) Make the filling : In a medium sauce pan, whisk together sugar, cocoa, cornstarch and salt.  Slowly whisk in milk and Irish cream, until dissolved.  Continue to whisk while bringing mixture to a boil, continue for about 2 minutes once boiling.   Mixture will begin to thicken. Remove from heat.

3) Combine egg yolks and vanilla in another bowl.  Slowly stir in 1 cup of the milk liquid into the egg yolks, whisking while pouring to temper the eggs and prevent scrambling.   Add the egg/milk mixture back to into the  remaining milk, return to heat and cook over med-high heat bringing mixture back to a boil.

4) Run mixture through a sieve over a medium bowl, stir in butter, a piece at a time until smooth.
5) Pour the filling into the cooled pie crust and cover the pie with saran wrap to prevent a film from developing.  Let cool at least 4 hours or up to 1 day.
6) When ready to serve, beat whipped cream, sugar and vanilla until soft peaks develop.   Spoon and spread over the chocolate filling and top with crushed pecans.

This pie was good but not my favorite pie of all time.  I think I am just more of a fruit pie fan will always have a preference for those.  My husband did end up eating half remaining pie over the course of a few days,  so clearly he had no problems with it.  Although this pie is screaming chocolate it is not overly rich and dense allowing you to actually enjoy the pie. The addition of the Irish cream also added a nice touch, (although I think I could have added more) giving just a bit more flavour to the chocolate filling.

MEG's RATING : D-EEE-LICIOUS!