Ingredient: pure vanilla

Anise Seed Borrachio Cookies

Anise seed borrachio cookies are a special treat that combines the aromatic flavor of anise seeds with the rich, warming notes of rum. These cookies present a sophisticated twist on traditional baked goods. The recipe is simple yet yields cookies that are especially flavorful, making them ideal for special occasions or as a gourmet homemade gift.

The rich and complex flavors of these cookies have their roots in traditional European baking, where anise has long been a popular flavor in desserts and bread. The addition of rum, referred to as ‘borrachio’ (drunken) in Spanish, gives these cookies a unique twist, blending cultural influences to create a modern classic. This recipe is a testament to the evolution of baking, where traditional ingredients meet contemporary tastes.

Borrachio anise cookies are a shortbread type of cookie flavored with anise seed-soaked-in-rum, which gives them their distinctive ‘boozy’ quality. The addition of alcohol to the recipe is a common feature in some Spanish and Mexican desserts. They are often enjoyed with a cup of strong black tea, coffee or a dessert wine as a festive treat during holidays and celebrations.

The recipe, while seemingly straightforward, benefits from careful execution and attention to detail, ensuring a batch of these cookies that will meet all expectations of an iconic anise cookie.

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 Anise Seed Borrachio Cookies
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Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Votes: 1
Rating: 5
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Instructions
Dough
  1. Place rum & anise seeds in a small bowl. Set aside to marinate, preferably overnight.
  2. Beat butter, sugar, vanilla & anise extract together in a medium bowl until smooth.; stir in rum mixture.. Whisk in egg. Combine flour, cinnamon (cloves), baking powder & salt in a bowl; stir into butter mixture then add chopped nuts (if using) & combine until well blended. Cover bowl & chill in refrigerator for at least an hour or overnight..
Assembly
  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. For the assembly there is a number of ways to go with this: 1. Roll out the dough on a lightly floured surface to 1/4-inch thickness; cut into desired shapes using cookie cutters. 2. Place dough into a spritz cookie press & squeeze out desired shapes onto cookie sheets. 3. Scoop out cookie dough into balls; flatten slightly using a WELL FLOURED cookie press to create a design deep enough that it will still be there after baking.
  3. Bake until lightly browned on bottoms, about 10-15 minutes. Cool on baking sheets, 3-5 minutes before transferring to wire racks to cool completely.
Recipe Notes

To draw attention to the anise flavor in the cookies, I placed whole anise on top of the cookies in my blog picture which I removed before serving.

Rhubarb Speculoos Tarts

Speculoos, also known as speculaas in Dutch, spéculoos in French, and Spekulatius in German, is a type of spiced short crust biscuit.

Speculoos originated from the County of Flanders, which encompasses present-day Belgium, France, and the Netherlands. The Dutch crafted speculoos using wheat flour, brown sugar, butter, and traditional speculaas spices, including cinnamon, nutmeg, cardamom, cloves, and ginger. These spiced biscuits are usually flat and often molded with traditional images, especially around the feast of St. Nicholas (Dutch: Sinterklaas).

While historically associated with holiday treats like Dutch Windmill Cookies, Biscoff Cookies, and German Spekulatius Spice Cookies its versatility extends beyond these traditional uses. There are several ways to incorporate speculoos spice into your culinary creations such as:

  • Add a touch of speculoos spice to your classic chocolate chip cookie recipe.
  • Toss whole almonds with melted butter, sugar, and a generous sprinkle of speculoos spice then roast them in the oven until golden and fragrant for a tasty snack or edible gift.
  • Stir a pinch of speculoos spice into your favorite warm beverages.
  • Sprinkle speculoos spice over waffles, pancakes, or French toast.
  • Create a no-churn ice cream by infusing your base with speculoos spice. Enjoy it on its own or as a delightful topping for apple pie, crepes, or other seasonal desserts.

In this recipe the rhubarb and nectarine pair wonderfully with the warm, spiced flavors of speculoos creating a decadent tart.

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 Rhubarb Speculoos Tarts
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Keyword rhubarb & speculoos tartlets
Servings
Ingredients
Base
Rhubarb
Cream
To Assemble
Keyword rhubarb & speculoos tartlets
Servings
Ingredients
Base
Rhubarb
Cream
To Assemble
Votes: 1
Rating: 5
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Instructions
Base
  1. Preheat oven to 320 F. Line a baking sheet with parchment paper.
  2. Place the speculoos in the bowl of a food processer & process until finely ground. Add the salt, process once or twice then turn into a medium-sized bowl & mix in the melted butter until you have a sort of dough.
  3. Place six 3-inch (7.5cm) metal rounds on the baking sheet & press equal amounts of the dough into each one, using a metal soup spoon to press them so they are even around the edges. Make a slight indentation in the center. Place in the center of the pre-heated oven & bake about 15 minutes. Remove and let cool.
Rhubarb
  1. Place the water, sugar, ginger, vanilla in a medium saucepan & bring to a boil over medium-high heat. Reduce the heat so the syrup is boiling, whisking from time to time, until the sugar is dissolved. Add the rhubarb, stir gently so it is mixed with the syrup & return the syrup to a low boil. Shake the pan & watch the rhubarb as it cooks & stir if necessary. Depending on its texture, the rhubarb will cook in about 1-1/2 minutes, though it can take up to 5 minutes.
  2. Remove from the heat. With a slotted spoon remove rhubarb carefully to a plate. Whisk in 1 Tbsp of cornstarch . Continue whisking until cornstarch is dissolved & syrup is thickened. Remove from heat & cool for a couple of minutes the gently stir in rhubarb. Allow rhubarb to cool until ready to assemble.
Cream
  1. Whisk the sour cream with the vanilla sugar.
Assemble
  1. Carefully remove tart bases from rings. Lay equal numbers of nectarine slices atop the crust with the skin out to the edge. Top with sour cream/vanilla sugar. Refrigerate for 30 minutes to one hour.
  2. To serve, top with rhubarb sauce & serve immediately.

Clementine Kiwi Upside Down Puddings

At Christmas time, the clementine is one of the most popular and plentiful varieties, its tight, glossy skin often accompanied by a sprig of zesty leaves. Many of us have fond memories of when they were stuffed into Christmas stockings with other nostalgic treats.

Most people probably don’t know where this clementine tradition comes from, but the mythical story is rather a charming one. It tells how Saint Nicholas, the 4th century Greek bishop upon whom Santa Claus was modelled, one day heard of a poor man who had failed to find suitors for his three daughters, lacking money for their dowries. Nicholas sought out the man’s house and tipped three sacks of gold down the chimney, where the coins happened to land in the girls’ stockings, which were drying beside the fire. The clementines (or oranges) in our modern Christmas stockings are said to be a symbol of the saint’s generosity. Poverty and desire probably also played a role in fostering the custom in times past, oranges were not only an affordable gift, but also a brief taste of exotic, sunnier climes.

As for the clementine itself, its origins are somewhat uncertain. Oranges are like roses, with endless hybrids having been cultivated over the centuries, each with its own particular shape, scent, texture and taste. The clementine is a mixture of a mandarin and a classic sweet orange, and is said to have been discovered by Clement Rodier, a French monk living in 19th century Algeria, who found it growing in the orchard of the orphanage he ran.

It’s that easy peel factor, along with a lack of seeds, that has catapulted the clementine above old-fashioned oranges in popularity.

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 Clementine Kiwi Upside Down Puddings
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Course dessert
Cuisine American
Keyword clementine kiwi upside down puddings
Servings
Ingredients
Topping
Pudding Cake
Vanilla/Lime Sauce
Course dessert
Cuisine American
Keyword clementine kiwi upside down puddings
Servings
Ingredients
Topping
Pudding Cake
Vanilla/Lime Sauce
Votes: 1
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Instructions
Topping
  1. Preheat oven to 350 F.
  2. From parchment paper, cut circles to lay on the bottom of 6 individual custard cups. Divide melted butter between the cups. Sprinkle brown sugar over top the butter. Top with clementine & kiwi slices.
Pudding/Cake
  1. In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add juice (or milk) & vanilla. Stir ONLY until combined.
  2. Pour batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Vanilla/Lime Sauce
  1. In a small saucepan, combine sugar & cornstarch. Add water & bring to a boil, stirring constantly. Cook for a few minutes until sauce has thickened. Remove from heat & add vanilla & lime juice. Stir well & set aside to cool.
Assembly
  1. Divide sauce between 6 individual dessert plates & top with a clementine/kiwi cake. Serve warm or cold.

Pumpkin Spice Cream Cheese Cookies

Pumpkin spice – the festive blend can be found flavoring absolutely everything at this time of year. From late summer to early January, coffee drinks like lattes and cold brews, baked goods such as cookies, muffins, and pies, and various breakfast items like pancakes and oatmeal. It’s also found in cereals, creamers, and even some savory dishes, while non-food products like candles and soaps are popular as well. Its associated spices have become laden with nostalgia during the fall season.

The modern demand for all things pumpkin spice can be traced to Starbucks’ introduction of the Pumpkin Spice Latte (PSL) in 2003. The PSL’s success cemented the combination of cinnamon, nutmeg, ginger, and cloves as the quintessential flavor of autumn. 

The flavor itself is much older. Spice companies like McCormick began selling pre-mixed ‘pumpkin pie spice’—a blend of cinnamon, ginger, nutmeg, and cloves—in the 1930s. This made the seasonal flavor more accessible to home bakers. 

The history of pumpkin spice cream cheese cookies is a recent development, emerging in the 2020s. The cookie gained popularity by combining the established autumn tradition of pumpkin spice with the widespread appeal of cream cheese-filled, ‘bakery-style’ cookies. 

These pumpkin spice cream cheese cookies feature a vanilla dough with a pumpkin-spiced filling swirled together in a spiral of simple sweetness and aromatic spice. I guess you could say, ‘the same only different’.

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 Pumpkin Spice Cream Cheese Cookies
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Course dessert
Cuisine American
Keyword pumpkin spice cream cheese cookies
Servings
Ingredients
Cookie Dough
Pumpkin/Cream Cheese Filling
Course dessert
Cuisine American
Keyword pumpkin spice cream cheese cookies
Servings
Ingredients
Cookie Dough
Pumpkin/Cream Cheese Filling
Votes: 1
Rating: 5
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Instructions
Cookie Dough
  1. In a bowl, whisk together flour, baking powder & salt. Set aside.
  2. In a large bowl, beat softened butter & sugar until light & fluffy, approx. 2 minutes. Add the egg, egg yolk & vanilla. Mix until well combined, about 1 minute.
  3. Gradually add the flour mixture to the wet ingredients, mix on low speed until a thick, sticky dough forms.
  4. Divide dough into 2 equal pieces & chill for at least 2 hours.
Filling
  1. In a bowl, beat cream cheese until smooth. Add powdered sugar, pumpkin puree, spices & vanilla. Beat until smooth & creamy. Set aside but do not refrigerate.
Assembly
  1. Once dough has chilled, roll out one piece of dough at a time between 2 large pieces of parchment paper about 1/4 inch thickness. Divide filling mixture between the two rolled out pieces of dough.. Using the parchment paper, roll each tightly into a log. Cover with plastic wrap & place in freezer overnight.
Baking
  1. Remove dough from freezer & allow to sit at room temperature only long enough so you can slice it as this is a very soft dough.
  2. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  3. Slice logs (I like to use floss for slicing to make a clean cut) into 1/4"-1/2" thick cookies. Sprinkle with pepita seeds. Arrange on cookie sheets & bake for 10-12 minutes.
  4. Allow to cool for 2-5 minutes on the pan then remove them to a cooling rack.
Recipe Notes

These are a soft cookie & are best eaten within a few days. We enjoyed them so much that wasn't a problem!

Chai Liqueur Cinnamon Rolls

The air is chilly, the leaves are turning, the sun is shining, and the skies are blue. Frost has visited and that ‘end of summer’ feel is in the air.

But there’s more to fall flavors than just pumpkin spice. Before there was pumpkin spice, there was chai to keep you warm and cozy all autumn long. You might even recognize some of the flavors in chai as they are similar to pumpkin spice with clove, cinnamon, and cardamom. The classic way to enjoy chai is in tea, but it seems Craft Chai Liqueur is becoming a timeless staple.

I had never really heard about chai liqueur until Brion brought some home one evening to try. In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.

We both thought this chai liqueur tasted nice so naturally I was inspired to do some recipe development to see if I could use it in baked goods. There are many recipes using the chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur as well as pop up the flavor a bit more.

But first, just a bit about the JAYA CHAI LIQUEUR itself … Created by Faaiza Ramji, a native of Edmonton, Canada, (our home city) JAYA is more than a spirit—it’s a tribute to the cultural icon of chai. With a deep respect for her South Asian heritage, Faaiza was inspired by the way chai has brought people together, whether at bustling street corners or in the quiet warmth of family homes. Every bottle of JAYA is rooted in tradition and history, a modern celebration of the centuries-old ritual of chai.

Alberta-based distillery ‘Field Notes’ is the brainchild of Faaiza Ramji. During a directorial tenure in economic development, she learned the immense value of agriculture in Alberta. Although Canada produces many of the basic ingredients the world relies upon, very few of those ingredients end up as finished products on local shelves, sacrificing GDP, jobs and additional downstream benefits to foreign countries. Greatly influenced by her South Asian heritage—where her grandmother, aunts and mother embraced natural remedies using herbs and spices to aid digestion, boost immunity, and even nourish skin—Faaiza formed a partnership in 2021 with Lindsey Good, a dedicated grower and owner of a 100-year-old farm in southern Alberta. Together, driven to build a complete food ecosystem within the Canadian Prairies by turning more local crops into more finished products the world can enjoy, Ramji and Good planted the seeds for a new kind of Alberta distillery and called it Field Notes. Chai liqueurs are rare in the Canadian market and Jaya Chai Liqueur uses distilled Canadian oats, filtered water, assam tea, Alberta beet sugar and a blend of spices like cardamom and clove for an invigorating, authentic chai flavor.

Edmonton’s distillery scene just got a recent boost, as Field Notes’ Jaya Chai Liqueur won a double gold, given because of its cumulative high score — a 98 out of 100 — from the judges at the 2024 San Francisco International Spirits Competition.

This brings me back to my recipe development which I focused on some chai liqueur cinnamon rolls. They ‘re a little more involved than the classic cinnamon rolls but I think you will find their well worth it.

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 Chai Liqueur Cinnamon Rolls
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Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. Marinate raisins in Chai liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
  4. While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
  5. Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
  6. Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  7. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  8. Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  9. Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
  1. Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.

Grated Apple Pie w/ Salted Carmel Topping

Many cultures have embraced the apple pie and put their own spin on it, so why is it known as the quintessential American dessert. German immigrants brought over the modern hamburger and Italians were the first to combine cheese with macaroni. Apple pie—a dish that commonly follows the words ‘American as’ —has a reputation for being one of the rare dishes the country can fully claim. But as it turns out, the history of the iconic American dessert isn’t so simple.

The phrase ‘as American as apple pie’ emerged in the early 20th century. It gained widespread popularity during World War II, when soldiers were asked what they were fighting for. The response often included apple pie, alongside other symbols of American life like mom and baseball. This association cemented apple pie’s status as a quintessential American food.

For some cooks, grated apple pie was a practical alternative to the traditional sliced version. Grating or shredding the apples creates a pie with a tender, uniform, and almost custard-like filling, unlike the chunkier texture of a standard pie. Shredding the fruit reduces the cooking time required to soften the apples, which was an advantage for home bakers. As shown in some historic recipes, eggs and melted butter were often mixed into the grated apples, creating a richer filling. 

This pie reminds me of an experience I had that seems quite comical when I think of it now. Before I had ever studied in the commercial food industry or made any number of pies, a friend gave me a recipe for a ‘Swiss’ apple pie. Her instructions were to place the shredded apple in a pastry lined pie pan. Next, pour vanilla pudding over the apples and bake. It sounded great! I purchased a box of Jell-O brand vanilla pudding & pie filling, made a crust and filled it with shredded apples. I assumed you were supposed to cook the pudding before covering the apples with it for some reason. Wrong!! What resulted was apples baked in a pastry shell with a ‘rubber top’. I guess we all have to start somewhere, right?!

Today, I wanted to revisit the grated apple pie idea being fall with all the wonderful apples that are in season right now.

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 Grated Apple Pie w/ Salted Carmel Topping
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Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Sift flour, sugar & baking powder into a bowl. Add salt & rub butter into flour with fingertips until it resembles breadcrumbs. In a small bowl, whisk together the egg, vinegar & water. Sprinkle the egg/water mixture over the flour mixture & combine ONLY until dough comes together. DO NOT OVERMIX. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Apple Pie
  1. Preheat oven to 450 F.
  2. Grate apples & combine with lemon juice.
  3. Line a 9-inch pie plate with chilled pastry. In a bowl, mix together the sugar, flour, cinnamon, nutmeg & salt. Sprinkle 3 Tbsp evenly in the bottom of the crust & set the rest aside.
  4. In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture & beat until incorporated. Add the vanilla & eggs. Beat until mixed well & the mixture turns lighter. Stir in the apples.
  5. Pour the filling mixture into the crust & spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.
  6. Bake at 450 F. for 15 minutes then reduce heat to 350 F. & bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of the cooking time.
Salted Caramel Sauce
  1. Place the sugar & water into a large heavy bottomed saucepan. Cook, stirring, over a low heat until sugar has dissolved. Increase heat & bring to a boil for 5-7 minutes, stirring occasionally, until you get a deep amber color.
  2. Remove from heat & immediately add the heavy cream & stir. Be careful as it will bubble up quite a lot. Once the caramel has dissolved into the cream, add the butter & salt. Place in a small blender & blend for a few seconds until mixture comes together nicely. Place into a small container & cool.
Finish
  1. Once pie is at room temperature, brush or drizzle sauce over the apple filling. Chill further & serve.
Recipe Notes

The purpose of putting some of the sugar mixture into the bottom of the pie crust is to absorb some of the liquid that forms when sugar & fruit are mixed together.
If the apples produce a lot of juice, drain them BEFORE adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
Using a deep dish will help avoid it from running over in the oven.

Rice Pudding Tarts w/ Port Pears

A sure sign of summer leaving us is the arrival of the pear season, stretching from now until the end of December.

These rice pudding tarts with port pears are a combination of textures and flavors. Bosc pears are beautiful; they have a crisp, dense, slightly grainy texture with a sweet flavor and subtle hints of fall spices. Port wine is a sweet, red, fortified wine that pairs wonderfully with pears. What’s not to like??

Budino di riso: a kind of soft rice cupcake or vanilla-scented rice pudding baked in short pastry and sprinkled with icing sugar. Named after the principal ingredient used in the filling, budini di riso is a typical pastry coming from Siena, a medieval city in the region of Tuscany, located in the north of Italy.

Every summer, from May to July, until the 1960’s (and even 1970’s in some places), thousands of female seasonal workers would make their way to the Po Valley in northern Italy. Here, in the rice fields, they went to work as ‘mondine’. Their task was to remove weeds that could stunt the growth of the rice plants.

The compensation of these women consisted not only in money but also 1 kg of rice for each day of work. Hence the widespread use of rice throughout the region in both savory and sweet preparations.

This rice custard tart is a combination of a creamy, vanilla scented rice pudding with a caramelized top, all baked in a crisp shortbread pastry crust. There are many variations for this Italian classic. Some like to make it with a crust, others prefer it without. Other recipes may also add fresh squeezed lemon juice for a citrus flavor.

Today, rice is the world’s most widely consumed cereal grain, which means that virtually every culture has a rice pudding they call their own.

Part pie … part rice pudding, these little tarts can be eaten for (an elegant) breakfast, as an afternoon snack or for dessert, they are just plain good anytime.

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 Rice Pudding Tarts w/ Port Pears
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Rating: 5
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Keyword rice pudding tarts w/ port pears
Servings
Ingredients
Pastry
Rice Pudding Filling
Poached Pears
Port Wine Sauce
Keyword rice pudding tarts w/ port pears
Servings
Ingredients
Pastry
Rice Pudding Filling
Poached Pears
Port Wine Sauce
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a bowl, sift together flour, rice flour, powdered sugar, salt & baking powder. Add butter & rub together with fingertips to make soft crumbles.
  2. In a small bowl, beat egg; add to flour mixture & work into a smooth ball of dough. DO NOT OVERMIX. Flatten dough ball & wrap in plastic wrap; chill in refrigerator.
Rice Pudding Filling
  1. Place rice in a saucepot. Cover with water & bring to a boil. Rinse rice; return blanched rice back in saucepot & cover with milk. Add cinnamon stick & lemon zest. Cook over low heat, stirring often until rice has absorbed most of the milk & rice mixture becomes soupy.
  2. Remove rice/milk mixture from heat & add butter; stir well. Place rice mixture in a bowl to cool. Stir & cool for about 20 minutes. In a bowl, whisk together eggs, sugar & vanilla; add to cooled rice mixture.
Assembly
  1. Preheat oven to 350 F.
  2. Remove pastry from refrigerator & divide evenly into 8 pieces. Form into balls & roll each one lightly in flour then using a rolling pin flatten into a small circles. Line 8 paper cups with pastry & place them in a muffin pan.
  3. Spoon the rice pudding into the pastry shells & bake about 30 minutes or until golden brown on the edges & they test done with the tip of a knife. Do NOT OVERBAKE as they will become quite dry. Prepare poached pears.
Poached Pears
  1. Peel, halve & core pears.
  2. Place wine & cinnamon in a skillet. Bring to a boil over high heat; add pears. Reduce heat to low; cover & poach for 10 minutes. Turn pears; poach 5 more minutes or until tender. Remove pears from wine & set aside. When cooled, place cut side down on a cutting board & slice lengthwise into 1/4-inch slices Then into pieces to fit tart tops. RESERVE POACHING WINE for sauce.
Port Wine Sauce
  1. In a small saucepan, place reserved cooled poaching wine PLUS enough extra port wine to make 2 cups. Whisk in sugar to taste & cornstarch. Heat to a gentle boil, whisking constantly until mixture forms a nice gel consistency. Remove from heat. Cool slightly.
Serving
  1. Top each rice tart with a small fan of poached pears then spoon wine sauce over each. Nothing says you can't add a dollop of whipped topping as well!
Recipe Notes

You will probably have some of the pears left over. I just diced them up & added them to the sauce.

Chocolate Blueberry/Lemon Inlay Roll Cake

Today we are celebrating my husband Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes. As I follow her tradition, I wanted to bake something that was unique for Brion’s birthday.

One of the easiest ways to dress up a basic roll cake is with a design. This technique is one that originated in Japan. The cake rolls are also known as ‘deco rolls’, as the cake rolls are decorated with patterns and baked. Rather than decorating the cake after it’s been baked, this technique pipes it directly onto the cake with batter.

In Japan, the roll cake tradition has continued, with unique flavors like matcha (green tea) and various cream fillings. The use of ‘inlay’ design creates an artistic presentation. The incorporation of unique flavors and decorative techniques continues to evolve and expands the appeal of this iconic dessert. 

With summer in full swing, our backyard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST

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 Chocolate Blueberry/Lemon Inlay Roll Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Votes: 1
Rating: 5
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Instructions
Lemon Curd
  1. Combine sugar & lemon zest in a saucepan. Either with the back of a spoon or your finger tips rub the zest into the sugar. This will coat the sugar crystals with fragrant oils from the lemon peel, adding a whole new dimension of intense lemon flavor to the curd.
  2. Add the whole egg & extra egg yolks to the saucepan with the lemony sugar & whisk until smooth. Mix in lemon juice.
  3. Add butter then place the saucepan over medium heat. Whisk gently & continuously for 6-9 minutes until thick enough to coat the back of a spoon. Do not walk away because it will transform very quickly. Once you see a bubble emerge from the surface, this indicates that it is thick enough. Do not let it boil.
  4. Immediately pour the hot curd through a fine mesh sieve to remove any pieces of lemon zest or cooked egg white into a dish. Place a piece of plastic wrap directly in contact with the surface & refrigerate until thoroughly chilled & ready to use.
Blueberry Filling
  1. Place all blueberry filling ingredients in a small saucepan. Heat on medium high until blueberries soften & mixture thicken, about 5 minutes. Remove from heat & allow to cool for 5 minutes or so then place in a blender & puree until smooth. This makes it easier when slicing the cake roll. Place in a small dish & cool until ready to use.
Whipped Cream Cheese Filling
  1. For best results, place bowl of the electric mixer & whisks in the freezer for a few minutes to make them real cold. When chilled, place cream cheese & powdered sugar in the bowl & beat together until smooth. Scrape down the bowl as needed. With mixer running on low, add the vanilla & stream in the whipping cream. Turn the speed up & whip until stiff peaks form. Refrigerate until ready to use.
Roll Cake Pattern
  1. Cream together butter, flour, sugar & egg white with a whisk until smooth. Place batter into a piping bag. Trace or free hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper.
  2. Before putting the template onto a 10" x 15" jelly roll pan , using a pastry brush (or your fingers), grease the bottom (but not the sides) with vegetable oil. Line the bottom of the greased pan with the template, pressing down to remove any air bubbles. Set aside. By NOT greasing or covering the sides of the pan, the cake sticks to the sides of the pan, helping the cake to rise while baking.
  3. Pipe out your design, keeping in mind that the cake will be viewed in reverse. Place the pan in the freezer until the batter is frozen solid, for about 20 minutes.
Chocolate Cake
  1. Preheat oven to 350 F.
  2. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
  3. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites gently folding JUST until fully incorporated so as not to deflate the eggs.
  4. Remove the jelly roll pan from the freezer & pour the cake batter over the frozen design. Gently tap the sheet against the counter to make sure that the batter gets down into all the little nooks & crannies of your design.
  5. Bake in the center of the oven until cake for about 15 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a piece of parchment paper. REMOVE the parchment that was on the bottom of the cake (while it was baking). Starting at the narrow end, roll up cake in the parchment (you just turned the cake out on to) & cool completely.
Assembling the Cake Roll
  1. Once fully cooled, gently unroll the cake & separate it from the parchment paper.
  2. Spread an even layer of lemon curd onto the cake, leaving about an inch of space around the edges so the filling doesn't ooze out. Next, drizzle a wavy line of blueberry filling over the lemon curd. Then lastly, pipe some of the cream cheese filling in between your blueberry lines. Try to not OVERFILL the cake roll BUT giving it as generous amount of filling as possible.
  3. Very gently roll the cake back into its spiral shape. Set the cake on a platter with your design on top. Cover with plastic wrap & chill in refrigerator for at least 30 minutes or longer.
  4. Slice & serve.

Rhubarb Cardamom Thumbprint Cookies

The thumbprint cookie’s roots trace back to Sweden, where it is traditionally called Hallongrotta, which translates to ‘raspberry cave’ in Swedish. Made since the 1800s and probably earlier, they are a versatile cookie that can be made with any kind of dough you can shape into balls and press down in the center.

Thumbprint cookies, also known by various names in different cultures, are a timeless favorite.

  • In Germany, thumbprint cookies, are called Engelsaugen (angel’s eyes)
  • In Romania, they are called ochi de pisica (cat’s eyes)  
  • In France, they are known as niçois suns.
  • Polish thumbprint cookies, or teacakes, are typically filled with jam or fruit preserves.
  • Swiss thumbprint cookies are named vogelnestli (bird’s nests). The jam-filled centers resemble little nests.
  • Eastern European Jewish bakeries offer thumbprint cookies known as butter balls.
  • In the United States and Canada, thumbprint cookies are simply called thumbprint cookies.

It’s one of my favorite times of the season when rhubarb becomes available so bring on the rhubarb recipes! These cookies combine the classic thumbprint cookie concept with the seasonal goodness of rhubarb. The cookie dough is flavored with cardamom, a spice commonly used in Swedish baking and desserts. The jam filling is a rhubarb compote, which adds a tangy and fruity flavor. What’s not to love!

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 Rhubarb Cardamom Thumbprint Cookies
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Rating: 5
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Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Compote
  1. Place all compote ingredients in a saucepan & simmer covered 3-5 minutes. Remove cover & stir, continue stirring for another 5 minutes making sure to avoid scorching the pan. Set aside to cool.
Cookies
  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, place softened butter, brown sugar, 1 tsp ground cardamom, salt & vanilla. Using a hand mixer, beat until light color & fluffy, scraping down the bowl as needed with a spatula, about 2 minutes.
  3. Add egg & beat until combined. Fold in flour until just combined.
  4. In a shallow bowl, place the sugar, cinnamon & remaining 1/2 tsp cardamom. Mix well to combine.
  5. Scoop the dough out by level Tbsp & roll each into a ball. Roll each ball in the cardamom sugar & place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.
  6. Bake 7 minutes. Rotate the baking sheet from front to back. Bake until the cookies take on a tiny bit of color (they don't really brown) & are dry to the touch, 5-7 minutes more. If indentations have lost their shape, remake them with the handle end of a wooden spoon. Let cookies cool completely on the baking sheet.
  7. Fill each cookie indentation with the cooled rhubarb compote. Let sit until the filling sets slightly, about 20 minutes, before serving.

Chocolate Covered Strawberry Mousse Domes

Strawberries — loved for their sweet taste and heart shape, have symbolized purity, perfection, love and passion throughout the ages. It is very common for us to give little thought to where our food comes from and the back breaking labor that it took to get it to our various parts of the country.

Travel can always be filed under the category ‘learning experience’. I find it so important to set oneself outside our ‘bubble’ to fully understand and not become complacent about the many things we take for granted.

Over the years, Brion and I have spent many holiday hours travelling along the Big Sur coast of California, USA. While there we would use Monterrey as our ‘home base’ and make little day trips to the surrounding area. Just inland from Monterrey is the agricultural jewel known as the Salinas Valley. This is one of the major valleys and most productive agricultural regions of California. Having a unique coastal environment with its western ocean exposure (less than 10 miles away) provides moderate temperatures year-round. Warm sunny days and cool foggy nights are the perfect combination for growing strawberries.

I find myself going back to those years I was raised on the farm when Brion & I were driving along looking at the fields of produce growing. I have often felt much appreciation and compassion for the farm workers standing, bent over in the heat of the blazing sun for hours tending these crops.

I have many memories of my own parents working long, hard hours to provide for us on our family farm. I am grateful to have learned to appreciate the efforts of others that make life good.

These strawberry mousse ‘domes’ celebrate those wonderful strawberries as well as satisfying the chocolate lover.

Print Recipe
 Chocolate Covered Strawberry Mousse Domes
Votes: 1
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Course dessert
Keyword chocolate covered strawberry mousse cakes
Servings
Ingredients
Brownie
Strawberry Mousse
Glaze
Course dessert
Keyword chocolate covered strawberry mousse cakes
Servings
Ingredients
Brownie
Strawberry Mousse
Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Brownie
  1. Preheat oven to 350 F.
  2. Lightly butter a 9 x 5-inch loaf pan & line with a 9-inch strip of parchment paper (the two short ends will be uncovered); lightly butter parchment.
  3. Melt butter in a medium saucepan. Remove from heat & add chopped chocolate, stirring until smooth (the residual heat from the pan should be plenty to melt the chocolate.)
  4. Stir in sugar; mixture should be lukewarm, no longer hot to the touch. If it's still pretty warm, let it cool for a minute or two.
  5. Whisk in eggs until batter is smooth & shiny.
  6. Sift together flour, cocoa powder, baking powder & salt in a small bowl. Sprinkle over chocolate mixture & fold with a spatula until just incorporated.
  7. Pour batter into prepared pan & spread into an even layer. Bake for about 20 minutes or until top is set & a toothpick inserted near the middle comes out with moist crumbs (not gooey batter). Set pan on a wire rack & let cool completely. The brownie layer can be made a day ahead of time; once cool, cover pan tightly and refrigerate overnight until ready to use.
  8. Lift the cooled brownie out of the pan using the parchment overhang as handles. Cut off the edges, then cut into six 2-inch squares.
Strawberry Mousse
  1. Place water in a small dish; sprinkle gelatin over top & set aside to bloom for at least 5 minutes.
  2. Heat milk in a small saucepan set over low heat until it just starts to steam (try not to let it boil).
  3. Mix together egg yolk & sugar in a bowl until it forms a thick paste. Slowly spoon some of the hot milk into the yolk mixture, whisking constantly until the paste thins out a bit. Drizzle in the remaining milk & whisk until smooth.
  4. Return mixture to the saucepan & return to low heat & cook, stirring & scraping the bottom of the pan consistently, until the mixture thickens slightly to coat the back of a spoon.
  5. Remove from heat & whisk in gelatin until smooth. Transfer to a medium-large bowl & set aside.
  6. Meanwhile, purée strawberries & lemon juice in a blender or food processor until smooth. Transfer to a liquid measuring cup (you should have about 1/2 cup purée, if you have more than that save the excess for another use). Whisk strawberry purée into lukewarm custard mixture, then place bowl in refrigerator while you whip the cream.
  7. In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks. Add 1/3 of cream to the cooled strawberry mixture & fold to lighten, then add remaining cream & fold until fully incorporated & no white streaks or lumps remain.
  8. To assemble your cakes, spoon or pipe the mousse into 5- (4 oz) silicone dome molds (they’re just over 3 inches in diameter), about 2/3 of the way full. Gently press a brownie square into the top of each mousse-filled mold. Scrape with an offset spatula to make the top perfectly level with the top of the mold. Freeze at least 3 hours or overnight until completely firm.
  9. Before you make the glaze, remove cakes from molds and place on a frozen cookie sheet lined with parchment paper. Return to freezer until just before glazing.
Glaze
  1. Place chopped chocolate in a medium-sized, heat-proof bowl and set aside.
  2. Heat cream & corn syrup in a small saucepan until it just starts to bubble (do not let it boil).
  3. Pour over chopped chocolate & let sit for 30 seconds, then gently whisk, starting in the center & moving in gentle concentric circles until an emulsion forms, then working your way out to the edges until the entire mixture is smooth & emulsified.
  4. Remove cakes from freezer & place on a cookie sheet, elevated off the sheet using small jars or cookie cutters (ideally something smaller in diameter than the cake itself so the glaze can drip off). You may also want to cut out small rounds of parchment to place under each cake to make them easier to transfer.
  5. Pour glaze generously over cakes, taking care to ensure there are no bare spots left. Gently scrape the edges to remove any remaining drops, then carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of cardboard for easy movement. Any leftover glaze can be scraped up & refrigerated in an airtight container for another use.
  6. Glazed cakes will keep in the refrigerator for up to 3 days. Let come to room temperature before serving.