Wednesday, 30 April 2014

Colossal
Trail Mix Cookies 
Kids, big (adults) or small love to come home to a house filled with the aroma of fresh baked cookies.
Somehow it is an innate nurturing, that we have from childhood. Making us feel special;
loved
Anytime is cookie time in my home!
I always have a carton of molasses in my house ready and waiting for whom ever wants to bake fresh goods. It adds a rich colour that can't be achieved from any other ingredients. 
My family loves to bake and experiment and I have taught my kids to enjoy baking, as there is nothing more wonderful than treats from the home.
 These spiced molasses cookies have a soft comforting, delicate crumb on the inside when hot from the oven and a crispier texture at room temperature. This happens with the magic of butter and Crosby's  fancy molasses.
While baking they perfume the home with warming spice scent. The lovely inviting scent lingers long after the cookies have been baked.
My daughters friend could smell the warm spicy aroma as she walked by the welcoming plate laid out for anyone to grab..she made sure to bring some home to her mom and sis....
If that doesn't give you the warm fuzzies, 
I don't know what will?

These cookies are chock full of healthy ingredients, making these a great nutritional treat.
Packed in lunches for big and small peeps, they will delight your tastes with a different sensation
in every bite~
 The rustic, dark molasses cookies' aroma is mixed with morsels of cranberries, raisins, pumpkin seeds (Pepita's), slivered almonds and roasted peanuts with a peek a boo 
hint of white chocolate chips for
~a bit of decadence~ 
 Wrapped up and ready for sharing,
these homespun cookies with deep cracks and mouth watering sweetness are ready for breaking into chunks and dipping into a cold glass of milk, hot tea or latte.
 Colossal Trail Mix Cookies
  will bring a delightful smile to anyone's face!.
and
You will smile knowing that with every bite you will be giving your friends and family a 
nutritious treat!
 
 My cookie is created for the Sweet Dreams Cookie Contest 
for http://www.crosbys.com/sweet-dreams-cookie-contest/
#FCB2014
and
came in 2nd Place!!!

Colossal Trail Mix Cookies
 
You'll need:
3/4 cup softened butter
3/4 cup sugar + more for top
1/4 cup Crosby's fancy molasses
1 lg egg
zest of 1 orange
2 cup flour
1 tsp each baking powder and baking soda
1 tsp each powdered dried ginger and cinnamon
1/2 tsp each ground cloves, cardamon, fresh ground nutmeg
pinch of salt
1/2 cup trail mix:
 (slivered almonds, peanuts, raisins, cranberries, pumpkin seeds)
1/2 cup mini white chocolate chips
Prep:
 
In the large bowl of a stand mixer with the paddle on, cream butter and sugar until light and fluffy.
Pour in molasses, scraping out every drop with a spatula.
Mix on high until incorporated.
Add eggs and zest, blend.
Scrape mixture down with spatula.
Measure out dry ingredients, spices and trail mix onto a piece of wax paper. Lift paper and slide dry ingredients into the bowl. 
Mix on lowest speed, scraping down.
Measure out cookies using a 3 tbsp ice cream/cookie scoop
Place 3"-4" apart on a silpat sheet or ungreased parchment lined baking sheet.
Using the bottom of a glass dipped in sugar

Press the cookie to flatten the top to 1/2" thickeness.
Thinner if you like crisper cookies
(I like mine chubby and softer)
 Bake in a preheated 375F oven for 12-14 min.
*Less time for lighter, softer cookies
*More time for crisper, darker cookies

The cookies will crispen when cooled.
Makes 16-18 Colossal cookies
Enjoy with love!
  

Tuesday, 29 April 2014

Raspberry Clafoutis Torte

This Ruby Red Torte signifies the colours of
Spring and soon to be Summer!
Rich in colour but light and creamy 
Clafoutis is a custard tart with berry~ied~
treasures inside.
This special torte is dairy free
 and the thickener is 
Polenta!
 This torte is so light, creamy, full of bursting colour and flavour.
A perfect dessert that is low in calories.
 Just in the nick of time to get ready for those spring shorts and skirts~
Filling:
1/3 cup dairy free margarine
2 1/4  cup Coconut So Delicious milk, Vanilla 
1/4 cup sugar
1 tsp orange extract
zest of an orange
1 lg egg
1/3 cup fine corn meal

1/2 vanilla bean
1 tbsp rum
1/2 can Raspberry Pie Filling (E.D. Smith)
1/4 cup apricot jam or apple jelly
1 pint washed raspberries

Place first 7 ingredients into a blender and mix for 5-8 seconds.
Pour into a small sauce pot. Scrape the vanilla bean with a sharp 

knife to remove pulp. Add paste and pod to the pot and cook on med. high (#7) whisking constantly to thicken. 

As the mixture begins to boil and thicken lower the heat. Continue to whisk so the mixture does not stick to the bottom, 8-10min. 
It should resemble porridge.
Stir in rum. Remove vanilla bean pod. Set aside.

Sweet Pastry:
2 1/2 cup flour
1/4 cup ground toasted almonds
1/4 cup icing sugar
 1/2 orange zested
3/4 cup dairy free margarine
1lg egg, whisked
1/4 cup ice water approx.*
*depending on the temp of the day you may need less.*

Prep:

Place dry ingredients, shortening, zest, and egg yolk into a food processor.
Pulse to cut the shortening, to a crumble.
With the machine on, slowly add water while pulsing to bring the ingredients together.
Gather and knead together on a clean floured surface.
Roll out dough to approx. 1/4" thickness
 between 2 sheets of wax paper.

   Peel back paper every few rolls and sprinkle with flour so it will not stick. 
When ready remove the top sheet of wax paper.

Place a 8" or 9" false bottom tart pan up side down over dough. Slide your hand under the paper and invert. Peel back paper. 
Press dough into bottom of form and sides. 
Cut off edges and using your thumb and forefinger form the rim of the dough.

 Dock the pastry all over and brush with the egg white.


Bake in a preheated 325F for 20-25 min. 
Allow to cool for 5 min.

Assembly:
Dollop 3 or 4 generous tbsp of raspberry filling over crust bottom and spread to edges.

Pour in custard and spread evenly to smooth top.


Dollop raspberry filling into custard.

With a sharp knife swirl the filling.

Place on a baking sheet and bake at
350F for another 20-25min until slightly golden.
Allow to cool completely.
Microwave jam for 30-40 sec. and brush over custard. 
 Pile berries on top
Sprinkle with extra icing sugar.

 Enjoy with love!


 

Tuesday, 22 April 2014

Lava Chocolate & Orange
Sponge Pudding
 MMMMMM
Who wants Chocolate?
Dark, rich, luscious, decadent, creamy
Deserving descriptions, yes? 
Chocolate without the calories is unheard of 
Right?
Generally I would have to agree.This is a  lusciously dark sponge cake with "magic"
sauce on the bottom.
An original old school dessert that is low in fat.
It is so quick to whip up that you can have it ready to pop in the oven for a great show off 
dessert
Served individually, it is a showstopper. 
I love receiving individual desserts, it screams
special!
Served piping hot, makes it all the more indulgent.
It makes us feel pampered just like the superb service and dining experience we get from a fine restaurant,
but, without the calories and cost!
Well this dessert is lusciously dark and rich looking.  By substituting;

 So Delicious Dairy Free Milks
 reduce the
 fat!
So really, your family and guests can get superb dining experiences in your own home 
without the guilt!

Lava Chocolate & Orange Sponge Pudding
  
  You'll need:
4 tbsp dairy free margarine
3/4 cup sugar

2 cup unsweetened So Delicious Almond Milk
1 cup flour
1 tsp baking powder
5 tbsp cocoa powder
1 tsp instant coffee
zest of 1 orange
1 lg egg, beaten

Prep:
Preheat oven to 350F
Grease or spray 4, 1 cup ramekins
In a medium saucepan melt margarine, 1/2 cup sugar, 2/3 cup milk, zest and coffee. Stir to dissolve the sugar. Cool to the touch. 
Whisk the egg into the liquids.
Sift the flour, baking powder and 1 tbsp of cocoa powder together.
Sprinkle onto the liquids and whisk to mix,
the mixture will be lumpy.
Evenly distribute into ramekins.
Stir the remaining sugar and cocoa powder together. Sprinkle over cake batter. 
Pour the remaining milk over the batter.
*When baking it will magically mix together creating a sauce on the bottom.

Place on a baking sheet to catch any spills and bake for 40-45 min until the liquid sinks and the cake rises.
Remove and allow to cool for 5 min.
The cake will drop.
Sprinkle with icing sugar and a scoop of 
Cherry Amaretto Coconut So Delicious
Frozen Dessert, Vanilla Soy or your favourite flavour.



Enjoy with love!
 

Friday, 18 April 2014

Raspberry Ricotta
Orange Scented
Cheesecake


Light and Fluffy ricotta,
full of flavour with orange zest and a 
Raspberry red swirl
makes this dessert special for the
Spring Season Sensational
Say that 5 times fast!
With Spring finally here and shorts and bikinis right around the corner...
we want to look and feel good without 
feeling deprived.
By substituting lower fat cheeses you can have your dessert and eat it too~  



Filling:
1/2 can raspberry pie filling
3 egg yolks
1/2 cup sugar
600g ricotta, light
1 brick cream cheese, light
1 grated orange rind
1/2 vanilla bean scraped
200ml 10% cream (half & half)
Crust:
1/4 cup melted vegetable shortening
2 cup crushed cookies
Line the pan sides with 4" parchment paper "glued" with shortening.
Crust: stir the shortening into the crumbs. Spoon into a springform pan and using the bottom of a glass press the crumb mixture evenly.
In a food processor blend the zest, vanilla, sugar and cream cheese together, until smooth.
Add the ricotta and cream puree. Drop in the eggs and mix for another few seconds. Do not overmix.

Pour into the prepared pan. 
Dollop large spoonfuls of pie filling around the pan. 

With the point of a knife swirl the jam.




Bake in a preheated 350F oven for 1hr. 
The mixture will be giggly. Allow to cool for 30 min. Gently press plastic wrap over the cheesecake. Refrigerate overnight.

Berry Sauce:
1/2 lb of washed hulled strawberries, cut
or
1 pint of fresh raspberries
zest of 1/2 orange
1 tbsp squeezed orange juice or lemon
3 tbsp sugar
Place in a sauce pan with 
1/4 cup water

Bring to a boil and cook for 5 min.
until fruit begins to break up.
Add 1 cup fresh berries
Stir and turn off heat.
Serve over cheesecake 

Enjoy with Love!


Wednesday, 16 April 2014

Creamy Sweet Potato Kugel

 Passover and Easter 
are upon us
This dish has many origins and names from Germany's Rosti over to Eastern Europe as Kugel. I will be making this showstopper as one of my Easter side dishes.
Potatoes are a great comfort dish and generally people make scalloped potatoes as an elegant side but, I can never eat that because it has cream or dairy in it!
Well this colourful dish is "creamy" without the cream!
I have added sweet potatoes or yams as we call them in Canada and this not only gives me a glorious bright colour and naturally added sweetness to this dish but, with 
So Delicious Coconut Cultured "Yogourt"
 
I have added extra nutrition to this tasty dish, lusciousness without the decadent calories!
I pop this into the oven with my other dishes and I have made the Holiday meal easier.
This dish perfumes the house with wonderful cooked onion aromas flavoured with earthy rosemary. A rustic dish with flare~
I hope you love this one as much as my family does.

Creamy Sweet Potato Kugel

 
 6 russet or yellow potatoes, peeled
1 large yam or sweet potato, peeled
3 small onions, peeled
3 tbsp flour or matzo meal
1 tsp salt
1 tsp rosemary
1/2 cup Cultured Coconut, Original
*2 lg. eggs
3 tbsp EVOO or melted Smaltz
Smatlz is rendered chicken fat made by cooking down the skin of chicken
I make mine with 1 or 2 chopped onions for flavour

Prep:
Shred the potatoes and onions on the grating disc of the processor or use the large holes of a grater.
Place into a large mixing bowl.
Sprinkle the flour, salt, 2 tbsp oil and rosemary over the mixture.
Whisk the yogourt and eggs together. 
Pour over potato mixture and knead together with your hands thoroughly.
Grease a large black iron skillet or oven proof pan with the remaining oil. Pack the kugel into the pan evenly.

 Bake in a preheated 350F oven for 1- 1.5 hrs. until golden brown on top.
Serves 6-8
Enjoy with love!
*Vegans: leave out the eggs and use only the EVOO to make Rosti