27 March 2017 Maple Syrup Spread

Maple Syrup Spread

March 27, 2017 By

It’s that time of year when I get homesick for Quebec and my family….and, going to the maple sugar shack. I grew up going to the sugar shack at our ranch and get a serious case of the blues when I can’t make it up to Quebec for this sweetest season. When that happens, as is the case this year, I’m sure to come up with a few maple-centric recipes to satisfy my sweet tooth.

This easy maple spread is perfect on toast, waffles, crepes/pancakes or as a topping for ice cream. It will keep sealed in the fridge for a week.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup pure maple syrup

Directions:

  1. In a heavy saucepan over medium heat, bring the cream and syrup to a simmer. Cook until a candy thermometer reads 105 degrees, whisking frequently.
  2. Pour the hot liquid in a canning jar that’s been sterilized (pour boiling water in the jar then whip dry with a clean cloth). Place a piece of plastic wrap on the surface of the spread and allow to cool completely. Seal with a lid a chill in the fridge for a couple hours before using.

Makes about 1¾ cups spread.

Cheers,

Veronique

Filed Under: Breakfast, Canadian, Desserts, Maple Syrup, Vegetarian Tagged With: , , ,
14 March 2017 Top 5 Pies for Pi Day

Top 5 Pies for Pi Day

March 14, 2017 By

Streusel Top Blueberry Custard Pie

Today, 3/14, is Pi Day and to help celebrate this special day, I’m sharing a list of the top 5 pies I’ve posted on my blog.

Chocolate Silk Pie

Maple Syrup Pie

Maple Bourbon Pecan Pie

Key Lime Pie

Streusel Top Blueberry Custard Pie

Hope you try baking one of these and if so, that you let me know your thoughts!

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
23 December 2016 Dried Cherry Divinity

Dried Cherry Divinity

December 23, 2016 By

divinityDay 9 of my 12 Days of Christmas Baking compilation.

My mom and I were just reminiscing about Christmas earlier this week and about how her mom was such an amazing, avid baker. She loved Christmas and hosting family dinners and around Christmas, her house was filled with holiday treats. She always had her go-to recipes: fudge, peanut butter and chocolate treats, sugar pie and her famous divinity with dried cherries.

The divinity treats were my mom’s favorite and they’ve never been made since then – pure white, crisp meringues gilded with specks of red dried cherries – very festive! This year, I’m resurrecting these traditional treats with Grandma on my mind. Noe that I‘m not a fan of cherries, so mine are made using chopped pistachios.  

Ingredients:

  • 2 cups granulated sugar
  • ½ cup water
  • 1/3 cup light corn syrup
  • 2 egg whites
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • ½ cup diced candied cherries

Directions:

  1. In a heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and cook, stirring frequently, until the sugar is completely dissolved and the mixture comes to a boil, about 3 minutes. After the mixture starts boiling, cook over medium heat, without stirring, until a candy thermometer reads 250 F (hard-ball stage). Remove the hot syrup from the heat, set aside.
  2. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form, 3-4 minutes. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the beaten egg whites. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in the dried cherries.
  3. Drop the meringue by the teaspoonful onto waxed paper. Store in airtight containers.

Makes about 3 dozen treats.

Recipe by Taste of Home.

Filed Under: American, Canadian, Desserts, Eggs Tagged With: , ,
22 December 2016 Dutch Butter Cookies

Dutch Butter Cookies

December 22, 2016 By

dutch-butter-cookiesDay 8 of my 12 Days of Christmas Baking compilation.

My guy is Dutch so around the holidays, I try to add a few traditional Dutch recipes into my lineup. These cookies are melt-in-your-mouth yet so ridiculously easy to make.

They remind me a bit of those Danish cookies that come in a blue metallic tin around the holidays – know the ones I mean?

Ingredients:

  • 3 sticks (1 ½ cups) butter, softened
  • 1 1/3 cups granulated sugar plus ½ cup, divided
  • 1 large egg
  • 1 ½ tsp. pure vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt

Directions:

  1. In the bowl of an electric mixer, cream the butter and the 1 1/3 cups of sugar until light and fluffy, about 2 minutes. Add the egg and the vanilla then beat for 30 seconds.
  2. In a medium bowl, sift together the flour, baking soda and salt.
  3. Add the dry ingredients to the butter mixture and beat to combine. Chill the dough for 15 minutes.
  4. Preheat oven to 325 degrees.
  5. Using a tablespoon, scoop dough, roll into a small ball then place on ungreased cookie sheets. Repeat with the rest of the dough.
  6. Flour the bottom of a drinking glass then lightly flatten each dough ball.
  7. Sprinkle each cookie with the remaining ½ cup of sugar.
  8. Bake the cookies between 12-15 minutes until light golden brown around edges. Allow to cool for 5 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Yields 5 dozen cookies.

Filed Under: Desserts, Dutch Tagged With: , ,
21 December 2016 Ferrero Rocher Brownies

Ferrero Rocher Brownies

December 21, 2016 By

ferrero-rocher-browniesDay 8 of my 12 Days of Christmas Baking compilation.

Ah Ferrero Rocher chocolates….those golden little treats that are available year-around but sooooo prominent around the holidays. I’ve incorporated Rochers in cupcakes before to fabulous results (think chocolate cupcakes with Nutella frosting and a Rocher in the center), but this weekend, I tried them in my brownie recipe – chocolate hazelnut goodness!

I’m sure this would work fine if you used a commercial brownie mix but I used my amazing Ghirardelli Dark Fudgy Brownies.

Ingredients:

 

Directions:

  1. Prepare the brownie batter as per the instructions.
  2. Pour half the brownie batter in the prepared pan.
  3. Add 9 Ferrero Rocher in a pattern that will allow for a Rocher in the center of one of nine brownie squares (see photo for a visual).
  4. Cover the Rochers with the second half of the brownie batter and bake 3 minutes longer that the recipe calls for.

Yields 9 sizeable brownies.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
20 December 2016 Chocolate Butterscotch Bars

Chocolate Butterscotch Bars

December 20, 2016 By

Chocolate Butterscotch BarsDay 7 of my 12 Days of Christmas Baking compilation.

When my friend Lisa comes over, I try to make desserts that are butterscotch/caramel-based as she’s a fan (so am I). While I adore my Chocolate Crumb Bars for similar flavors, this recipe only has four ingredients that I always have on hand and it’s a breeze to make!  

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup plus ¼ cup brown sugar
  • ¼ cup plus 1/3 cup butter (I use salted)
  • ½ cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat an 8×8 glass pan with cooking spray.
  3. In a medium bowl, combine the flour, ½ cup of brown sugar and the ¼ cup of butter. Use a pastry cutter or two better knives to combine, until mixture is crumbly and butter is the size of peas – i finish the job with my hands, working quickly not to melt all the butter. Press the mixture into bottom of the prepared pan.
  4. In a small saucepan over medium heat, melt the remaining 1/3 cup of butter. Add in the remaining ¼ cup of brown sugar and stir. Bring to a boil and cook for 1 minute. Remove from the heat and pour over the crust – this mixture will not look very caramely, but hang in there, the taste sure will!
  5. Bake in the oven for 15 minutes – don’t overbake or the caramel will harden too much.
  6. Remove from oven and sprinkle the chocolate chips on top of the caramel, wait 2 minutes then spread gently with an offset spatula or a thin knife. Allow to cool completely then cut into bars.

Makes 12 to 16 bars, depending on how large you cut them. I get 16 out of this recipe as I find the bars rich, thus a smaller piece is just fine.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
19 December 2016 Magic Vanilla Lemon Custard Cake

Magic Vanilla Lemon Custard Cake

December 19, 2016 By

lemon-magic-cakeDay 6 of my 12 Days of Christmas Baking compilation! I’ve been seeing a million Magic Cake recipes on Pinterest lately and had to see for myself if this craze was for real or not.

The food blogger whose recipe seems to ‘feed’ all the variations is Jo Cooks, so I used Jo’s recipe as the base for my personal trial.

I was skeptical but this is a pretty fab recipe and will please your fans of cakey cake and custardy cake.

Ingredients

  • 4 large eggs, yolks and whites separated, at room temperature
  • 1 tsp. pure vanilla extract
  • ¾ cup granulated sugar
  • 1 stick or ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup of all-purpose flour
  • 2 cups of whole milk, microwaved for a minute to lukewarm temperature
  • Zest of 1 lemon.
  • Powdered sugar for dusting, optional

Instructions

  1. Preheat oven to 325 degrees. Line then grease (or lightly coat in cooking spray) an 8” x 8” baking dish with parchment paper, allowing for overhang, so it’s easier to get the cake out once baked.
  2. In the bowl of an electric mixer, beat the egg yolks with the sugar until light and fluffy, about 2 minutes.
  3. Add the butter and the vanilla extract and beat for an additional minute.
  4. Add the flour and beat until just incorporated.
  5. Slowly add the milk and zest and beat until everything is just combined.
  6. In the clean bowl of an electric mixer, beat the egg whites until stiff peaks form, about 4 minutes.
  7. Gently fold the egg whites into the cake batter without overworking them – it’s okay to still see a few clumps of egg whites in the batter.
  8. Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is golden brown. Start checking the color texture after 40 minutes – the cake is done when it jiggles slightly in the center but feels firm to touch. Mine took just under 50 minutes.
  9. Dust the cooled cake with powdered sugar, if using.

Makes 12-16 servings, depending on how small/large the portions are cut.

Filed Under: American, Desserts Tagged With: , , ,
18 December 2016 Maple Syrup Sugared Almonds

Maple Syrup Sugared Almonds

December 18, 2016 By

sugared-almondsDay 5 of my 12 Days of Christmas Baking compilation.

Warning – these nuts are uber addicting!!

I took an old recipe and gave it a Quebec twist by adding maple syrup. Double or triple the recipe for holiday gift giving or host(ess) presents. You could also double the recipe and eat them all yourself while lying on the couch watching Netflix…not that I’d know anything about that.

Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 2 Tbsp. maple syrup
  • 2 cups of skin-on almonds, not salted (could use other nuts)

Directions:

  1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and the maple syrup and bring to a boil, stirring frequently. Shut off the heat, add the almonds and stir to coat them in the maple mixture.
  2. Preheat oven to 350 degrees.
  3. Pour the almond mixture onto a baking sheet lined with parchment paper. Bake for 10 minutes. Allow the almonds to cool completely prior to storing in an air-tight container.
  4. The almonds can be stored for up to a week at room temperature, in an air-tight container (not that they’ll last that long).

Makes 2 cups of nuts.

Filed Under: American, Appetizers, Desserts, Other Neat Things Tagged With: , , ,
17 December 2016 Homemade Pop Tarts

Homemade Pop Tarts

December 17, 2016 By

pop-tartsDay 4 of my 12 Days of Baking compilation.

I’m testing new recipes in anticipation of being with my pre-teen nieces over the holidays and pop tarts for breakfast seemed like a good idea! These are easy to make and pretty darn tasty, although I’m more of a savory breakfast fan.

These would be super for a holiday brunch decorated with holiday sprinkles.

Pastry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. granulated sugar
  • ¾ tsp. salt
  • ¾ cup plus 2 Tbsp. cold butter, cut into small cubes
  • 5 Tbsp. iced water
  • ½ cup plus 2 tsp. homemade or good quality jam
  • 1 large egg, beaten with a Tbsp. of water

Icing Ingredients:

  • 1 cup powdered sugar
  • 5 Tbsp. heavy cream
  • Sprinkles, optional

unbaked-pop-tarts

Pastry Directions:

  1. In the bowl of an electric mixer, mix the flour, sugar and salt until combined.
  2. Add the butter and mix just until crumbly with pieces of butter the size of peas – don’t overmix.
  3. Add the iced water, 2 tablespoons at a time, and beat until the pastry forms a ball – again, don’t overmix which could cause a tough pastry. It’s possible you’ll only need 4 tablespoons to get the right consistency – a ball of dough. Chill the dough for 15 minutes.
  4. Place the dough on a floured work surface and roll using a rolling pin to a 24” by 14” rectangle. Using a sharp knife or a pizza cutter, cut the edges of the dough to get an even rectangle of 21” by 13”. Cutting from the short edge, cut the dough into three 4-inch wide strips. Now cutting from the wide edge, cut the three strips into six 3 ½-inch rectangles creating 18 rectangles.
  5. Add a tablespoon of jam to the center of half of the rectangles.
  6. Using the egg wash, wet the edges of the pastry with the jam on it. Place a pastry with no jam on top of the 9 pastries with jam. Using the tines of a fork, seal the edges of all the pop tarts to seal the jam inside during baking. Prick each pop tart three times with the times of a fork to allow steam to escape during baking.
  7. Place the pop tarts on a lightly greased or sprayed baking sheet and place in the fridge for an hour.
  8. Preheat oven to 350 degrees.
  9. Using the remaining egg wash, brush the top of the pop tarts. Bake the pop tarts for 23-25 minutes or until golden brown. Allow to cool before icing.

Icing Directions:

  1. In a small bowl, whisk together the powdered sugar and the cream until completely smooth.
  2. Divide the icing between the nine pop tarts. Garnish with sprinkles, if using.

Makes 9 pop tarts.

Filed Under: American, Breakfast, Desserts Tagged With: ,

Hot Chocolate Cookies

December 16, 2016 By

hot-chocolate-cookiesDay 3 of my 12 Days of Christmas Baking compilation!

We had our first snow of the season this week and as I was sipping a cup of hot cocoa, I thought of how great a cookie with these flavors would be. Who doesn’t like mini marshmallows anyways – nobody!

Ingredients:

  • 1¼ cups/2 ½ sticks butter, softened
  • ⅔ cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup Dutch-processed cocoa
  • 4 – 0.73 ounce packets of milk chocolate hot cocoa mix, I used Swiss Miss Classics Milk Chocolate Hot Cocoa Mix
  • 1 ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup semi-sweet chocolate chips
  • ½ cup mini marshmallows

Directions:

  1. In the bowl of an electric mixer, beat the butter, brown and granulated sugars together until light and fluffy, about 2 minutes.
  2. Add eggs and vanilla and beat an additional minute.
  3. In a medium bowl, sift together the flour, Dutch-processed cocoa, the hot cocoa mixes, the baking soda and the baking powder. Gradually add the flour mixture to the butter mixture and beat just to combine.
  4. Fold in the chocolate chips and the mini marshmallows. Chill the dough for about 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop the dough by the tablespoonful onto greased cookie sheets, 2 inches apart.
  7. Bake for 9-10 minutes until the edges of the cookies are set. Cool on the cookie sheets for 5 minutes then place the cookies on cooling racks.

Yields 2 dozens.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
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