Course: dessert

Strawberry Cheesecake w/ Danish Rum Balls

HAPPY VALENTINES DAY!

In keeping with Valentines Day, I’m pairing the classic duo of strawberry & chocolate today. At some point, in the many years I spent in the commercial food service industry, I learned the history of the iconic Danish Rum Balls or ‘Romkugler’. These legendary little sweets came about due to leftovers and day old cake that Danish bakers couldn’t sell. Even though they did their best to make the right amount of baked goods so that it would all be sold during the day, they always had leftovers which would not be fresh enough to be sold the day after. They came up with an idea to add jam & rum extract to the day old chocolate cake and the classic rum ball was created.

Today, the rum ball is not considered an unwanted leftover or solely made to avoid food waste. Instead, these little ‘cakes’ continue to appear on the present day bakery shelves.

I think these mini rum balls are the perfect compliment to the strawberry cheesecakes. Sweet, but heh …. its Valentines!!

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 Strawberry Cheesecake w/ Danish Rum Balls
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Course dessert
Cuisine American, Dutch, European
Keyword strawberry cheesecake + Danish rum balls
Servings
MINI CHEESECAKES
Ingredients
Crumb Base
Cheesecake
Garnishes
Danish Rum Balls - Makes about 39 mini size
Course dessert
Cuisine American, Dutch, European
Keyword strawberry cheesecake + Danish rum balls
Servings
MINI CHEESECAKES
Ingredients
Crumb Base
Cheesecake
Garnishes
Danish Rum Balls - Makes about 39 mini size
Votes: 1
Rating: 5
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Instructions
Crumb Base
  1. In a small bowl, combine Oreo crumbs, sugar & melted butter (mixture should have the consistency of wet sand). Place 1 1/2 tablespoons in the bottom of each 'cup' of an individual cheesecake pan. Press the mixture down firmly to form the crust.
Cheesecake Batter
  1. Dice 150 gm strawberries. Reserve several strawberries for garnish.
  2. Process strawberries in a food processor slightly; add softened cream cheese, sugar, orange & lemon juices. Continue to process until very smooth.
  3. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture.
  4. Divide cheesecake batter between 14 individual 'cups' in cheesecake pan. Refrigerate 4 hours or overnight. Carefully remove cheesecakes from molds.
Mini Rum Balls
  1. In a food processor, process cake until crumbly. Add jam & rum then process until the dough has a uniform consistency.
  2. Roll dough into 1/2 oz. size balls. Refrigerate until chilled for about an hour..
  3. In a double boiler, melt chocolate with shortening, stirring until smooth. Roll balls in chocolate, allowing excess to drip off. Place on a piece of dry wax paper until set.
  4. When ready to serve, top each cheesecake with a rosette of whipped cream & a slice of strawberry garnished with a mint leaf. Serve with a Danish rum ball on the side.
Recipe Notes
  • If you're cheesecake pan only has 12 cups, use a mini muffin pan for the extra two cheesecakes.
  • If you want to increase the strawberry flavor in the cheesecakes add 1/2 tsp Lor Ann strawberry flavor to the batter and for some extra color, a bit of red GEL food coloring.
  • If you wish, don't hesitate to add finely chopped nuts to the rum balls or roll them in chocolate sprinkles.

Oatmeal Freezer Cookies

Oatmeal Cookies are incredibly versatile! Part crispy cookie, part moist cake, the oatmeal cookie is made in a variety of ways: from thin and crispy, to moist and chewy, to even extra sweet or laced with salt. You can customize the classic combination by mixing in different ingredients so you get a completely different flavor than you would expect.

Oatmeal cookies came into North American kitchens by way of the Quaker Oats Company. The original oatmeal cookie recipe was mass distributed in 1908, printed on boxes of rolled oats. Billed as ‘oat cakes’ the recipe called for 3 cups of rolled oats along with butter, sugar, and flour. The oat cakes were an instant hit with homemakers. In 1943, the Quaker Oats company reformulated their recipe, this time using the term ‘oatmeal cookies’. The revised recipe utilized bacon drippings or shortening instead of butter and dried fruits for minimal sugar needs.

The oatmeal cookie recipe released by Quaker Oats has been re-branded twice, re-emerging on oatmeal packages as ‘Famous Oatmeal Cookies’, and as it is known today as ‘Quaker’s Best Oatmeal Cookies’. This oatmeal cookie recipe has earned the distinction of the longest printed recipe on any Quaker Oats products.

Here’s just a few add-ins to bump up the basic recipe if you choose to:

  • Dried fruit: Dates, Apricots, Cherries, Apples, Coconut
  • Nuts: Walnuts, Pecans, Cashews, Peanuts
  • Spices: Cinnamon, Ginger, Nutmeg
  • Chocolate Chunks: White, Milk, Dark

This recipe gives you the option of freezing the dough and baking it later or using it right away. Rolling them in ground flax seed gives them an added bonus in flavor – as if oatmeal cookies could get any better!

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 Oatmeal Freezer Cookies
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Course dessert
Cuisine American
Keyword oatmeal freezer cookies
Servings
Ingredients
Course dessert
Cuisine American
Keyword oatmeal freezer cookies
Servings
Ingredients
Votes: 2
Rating: 5
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Instructions
  1. Whisk both flours, baking powder, baking soda, salt & cardamom in a medium bowl.
  2. Using an electric mixer, beat butter & both sugars on high speed until light & creamy. 2-3 minutes. Add eggs one at a time, beating to blend & scraping down bowl between additions. Beat in vanilla.
  3. Reduce speed to low. Gradually add dry ingredients & mix just until combined. Fold in oatmeal & fruit.
  4. Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours up to 3 weeks.
  5. When ready to bake: Preheat oven to 350 F. Unwrap dough & cut into 1/2-inch thick rounds. Roll edges of rounds in ground flax seed. Place 2-inches apart on a parchment paper lined baking sheet.
  6. Bake until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. Store in an airtight container or freeze.
Recipe Notes
  • Any fruit, nuts or seeds should be chopped quite small so your cookies can be sliced frozen. 
  • Rolling the edges in ground flax seed gives them such a nice flavor.

Sweet Red Bean Twists

Red bean bread is a Chinese bakery classic, the quintessential Asian bread. Be it Chinese, Japanese, Korean, or just about any other Southeast Asian and East Asian countries, this bread is a staple. The bread is light, fluffy, slightly sweet and filled with creamy sweet red bean paste.

In many Asian cultures, beans such as red beans, mung beans and black beans are commonly used in desserts. This tradition likely developed due to the availability of beans as a staple food, as well as the natural sweetness and creamy texture they can add to dishes when cooked and sweetened. Beans are also high in protein and fiber, making them a nutritious addition to desserts. Over time, the use of beans in desserts has become a cherished part of Asian culinary traditions, offering a unique and delicious alternative to more common dessert ingredients.

Red bean paste also called adzuki bean paste or anko is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is.

Over the years I have used another interesting vegetable known as a purple yam in many breads and desserts which puts me very much in mind of the sweet bean taste. The purple yam is cooked and sweetened like the red bean paste and has a similar texture. It is called Ube halaya and in the Philippine culture it to is a cherished staple.

One of the nice things I found with the red bean paste is if you’re not interested in making your own from scratch it is readily available at the Asian grocery stores in refrigerated packages or tinned. I know red bean isn’t exactly for everyone, but it’s hard to just ignore how well it goes with the Asian fluffy bread. 

Today I’m making some red bean twists with my version of a ‘milk’ bread. For the filling this time, I purchased a tinned chunky red bean paste. It all came together quite nicely and tasted so good!

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 Sweet Red Bean Twists
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Course dessert
Cuisine Chinese
Keyword sweet red bean twists
Servings
SERVINGS
Ingredients
Dough
Sweet Red Bean Filling
Course dessert
Cuisine Chinese
Keyword sweet red bean twists
Servings
SERVINGS
Ingredients
Dough
Sweet Red Bean Filling
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, dissolve yeast & 1 tsp sugar in lukewarm milk. Let stand for 5 minutes to allow yeast to activate. In a large bowl, whisk together 2 Tbsp sugar, melted butter, sour cream & egg. Add yeast mixture, stirring to combine.
  2. In another bowl combine flour & salt. Add flour mixture, 1 cup at a time, combining with wet mixture. Once all the flour has been added, knead dough for about 2 minutes until smooth & elastic consistency. Place dough in a greased bowl & cover with plastic wrap & a towel. Allow to rise in a draft free place until doubled in bulk, about an hour.
  3. Punch the risen dough down & divide the dough into 3 equal parts. Lay a piece of parchment paper over the removeable bottom of a 10-inch tart pan on your work surface. Place first portion of the dough on the parchment paper & roll or press out dough the size of the bottom of the tart pan. Carefully spread the circle with half of the bean paste. Roll out the second portion the same size & transfer with your rolling pin to top of the first portion. Carefully spread it with the remaining bean paste.
  4. Roll out the third portion of dough to the same size & place it on top of the other two layers. Pinch the dough around the outer edge to seal. Place a small glass in the center & press down. Cut from outside edge just to the glass, forming 12 wedges.
  5. Remove the glass. Twist each wedge 3-4 times. Tuck edge under. Place bottom of tart pan ( with parchment paper & twists) inside tart pan ring. Cover with plastic wrap & a towel. Allow to rise for about 15-20 minutes.
  6. Preheat oven to 350 F.
  7. Lightly brush twists with a bit of egg wash & sprinkle with black sesame seeds before baking. Bake 25-30 minutes or until golden brown. Remove from pan to a wire cooling rack.
Recipe Notes
  • When you purchase red bean paste, make sure the ingredients do not include maltose. The type that contains maltose is for making mooncakes. It is quite sticky, and it is hard to work with when making red bean bread. 

Spiced Plum Bread Pudding

The customs of holidays and celebrations change as each era comes and goes, but through literature, we can look through history’s keyhole, and peek at what life was once like.

Plum Pudding, also called Christmas Pudding, was a Christmas tradition born in Medieval England when families would make their pudding four to five weeks before Christmas Day.  This traditional day for making a family’s Christmas Pudding was commonly called ‘Stir Up Sunday’, with each family member taking a turn stirring the pudding for good luck.  Sometimes trinkets were added to the pudding – coins (for wealth), wishbones (for luck), thimbles (for thriftiness), or anchors (for safe journeys).

But surprisingly enough, the Christmas staple ‘Plum Pudding’ doesn’t actually have plums in it – before the Victorian period, plain old raisins were commonly called ‘plums’.   Historically, the rich, heavy pudding is steamed for several hours the day it is made, stored in a cool place and moistened regularly with stout or brandy, and then steamed again for several hours on the day it is served.

The reason plum puddings were once so highly esteemed, is that, historically, raisins were special. When the English nicknamed raisins ‘plums they were affiliating the fruits with a sweet ‘candy’, which the English called ‘sugar plums’. Sugar plums were fancy and festive, and the English, historically, thought the same of raisins.

Steamed puddings, like Plum Pudding, evolved from boiled puddings. In the mid-1800s, boiled puddings became less popular in North America. This was partly because of improvements in cooking technology. As stoves replaced open-hearth fireplaces, puddings were steamed or baked instead of boiled in a bag. A typical pudding could take four hours or more to boil and during this time, the cook continuously topped up the water as it evaporated. Baking or steaming a pudding was much easier. Slowly, boiled and steamed puddings became less common and the creamy, custard-style pudding became the pudding of choice in North America known as bread pudding.

Bread pudding dates back to the early 11th and 12th centuries in Europe, where it was born out of necessity, transforming leftover, stale bread into a delightful food during times of limited resources.

Since then, the dish has developed into a modern delicacy, gracing the dessert menus of top restaurants and incorporating fresh, artisanal breads like brioche, with exquisite ingredients such as bourbon, gruyere cheese, and pecans, depending on whether the pudding is sweet or savory. 

In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.

I’d like to share a recipe from that book with you today. This is not a traditional English plum pudding but rather a bread pudding that is made with plums. Christmas comfort food with an Asian twist! 

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 Spiced Plum Bread Pudding
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Course dessert
Keyword spiced plum bread pudding
Servings
Ingredients
Course dessert
Keyword spiced plum bread pudding
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F.
  2. Combine the diced plums with 1/2 cup sugar in a bowl. Let the plum mixture sit at room temperature for 30 minutes; the sugar will draw the juices out of the fruit & create a syrup.
  3. Put bread cubes on a baking sheet. Bake bread briefly, just to dry it out a little. Let cool.
  4. In a large bowl, beat the eggs, then whisk in the rest of the sugar, milk, half & half, salt, liqueur, 5 spice powder & cinnamon.
  5. Add the bread cubes, folding gently, so all the bread is coated with egg mixture, then add plum mixture with all the syrup that has accumulated and gently mix again.
  6. Allow mixture to sit at least 1/2 an hour, to let bread absorb the egg mixture & plum juices.
  7. Butter 10 ramekins (custard cups). Divide bread/fruit mixture between them & sprinkle with the coarse sugar if using.
  8. Bake for about 30 minutes or until center of the pudding wiggles slightly when you shake the cups & the top is golden brown.
  9. Remove from oven & cool. Serve at room temperature, with whipped cream if desired.
Recipe Notes
  • Alternately you could use a 9 x 13-inch pan instead of the individual ramekins.

Pear Cheesecake w/ Oat Pecan Streusel

A cheesecake is always an appropriate dinner party finale, but this version is a true showstopper. This cheesecake really makes the most of pear season, with the fruit layered on top of the cheesecake batter then covered with oat streusel. The wow-factor comes into play with the stained glass candied pears.

Candied Pears are a beautiful and completely edible decoration for cakes, cupcakes, or any other creative baking project.  Modern twists in candying techniques have seen a resurgence in recent years, blending traditional methods with innovative approaches breathing new life into the timeless art of candying fruit.

Today, candied fruit is enjoyed in various forms, from baking ingredients to standalone snacks. It has become a versatile ingredient in both sweet and savory dishes, catering to a wide range of tastes and preferences. The perception of candied fruit has shifted from being a rare luxury to a widely available and beloved treat for people of all backgrounds.

At this time of year, I’m always trying to come up with something special to give as gifts to our neighbors on either side of us. We couldn’t ask for better neighbors so it’s always nice to show our appreciation in some way. We usually try to give something they use when hosting family & friends. The family this pear cheesecake is for have a pear tree in their back yard so I think its safe to say they like pears.

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 Pear Cheesecake w/ Oat Pecan Streusel
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Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Votes: 1
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Instructions
Candied Pears
  1. Preheat oven to 300 F.
  2. Combine water & sugar in a large saucepan. Very thinly slice pears all the way across so that you have a cross section of an entire pear. When sugar is dissolved in the water on the stove, stir & add the pear slices to the simple syrup. Simmer for about 6-8 minutes or until you can almost see through pears. Remove from simple syrup with a tongs & lay flat on parchment paper lined baking sheet.
  3. Mix about 2 tablespoons of simple syrup in a small cup with 2 drops of gel coloring of your choice. Prepare one bowl for each color you wish to use. Using a small clean paintbrush, lightly paint each pear slice as desired. Mottle colors a bit on each slice if using more than one color. Dap with a paper towel to remove excess moisture. Flip slices over and paint on the other side. Dap again with paper towel.
  4. Bake the pears for 20 minutes, paint on some clear simple syrup, turn the slices over & paint the other side. Bake another 10 minutes, then repeat.
  5. Remove from the oven & shape immediately if you do not want flat slices. Sprinkle with gold luster dust, if desired.
Streusel Crust & Topping
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda & ground cinnamon. Toss in the oats & chopped pecans & combine well. Press half of the mixture into springform pan and bake for 8-10 minutes until slightly golden brown.
Pear Mixture
  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon & nutmeg. Combine well & set aside.
Cheesecake Filling
  1. In a large mixing bowl, cream together the cream cheese & sugar until smooth & creamy. Mix in the vanilla & almond extract. Add the egg & combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly warm crust. Spread pears over the cream cheese. Sprinkle the rest of the oatmeal streusel topping covering the pears, pressing down lightly.
  3. Bake until slightly brown & center is set around 50 minutes. Cool completely & refrigerate overnight preferably.
Salted Caramel Sauce
  1. Combine brown sugar, 1/2 & 1/2 cream, butter & salt in a saucepan over medium-low heat. Cook while whisking gently for a couple of minutes, until it slightly thickens. Add the vanilla & cook another minute. You are not cooking the sauce very long so it remains quite pourable. Turn off heat, cool slightly. Pour sauce into a blender & blend on high until sauce is 'creamy'. Refrigerate until cold.
Decorating/Serving
  1. To decorate, place cheesecake on serving dish & arrange candied pears on top. When ready to serve, slice & drizzle salted caramel sauce over cheesecake.

Mincemeat Tart

Decorated trees, lights, candles, poinsettias, holly, special baked goods– there are some things that just define Christmas. When I was growing up, Christmas baking was such a major event my mother undertook. Although she put many hours of work into her baking, I think she really enjoyed it. Many of the ingredients for the special things she would bake at this time of the year were just too expensive to have on hand all the time. Somehow, she would work her magic and make that grocery money stretch to include these things. During my childhood fruit mincemeat was a pie or tart that we looked forward to having. Today, it seems – not so much.

As with many traditional recipes, especially the ones we make and enjoy around big holidays or life events, mincemeat pies are steeped with tradition and customs. Mincemeat would often be made on ‘stir-up’ Sunday along with the Christmas pudding, the last Sunday before Advent. Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months. To spread the joy, it was tradition in England that each member of the family gave the mixture a stir, while making a wish. And if you wanted to be ensured good health and happiness in the upcoming year, you should eat one mince pie every day for the Twelve Days of Christmas, from Christmas Eve until the 5th of January. 

Today’s modern mincemeat is a boozy, sweet, fruit filling for tarts and pies as well as a variety of other desserts. While mincemeat often plays a supporting role to the apple pie here in North America, the English mincemeat pie is only a two-bite size.

Both Brion & I still enjoy the taste of mincemeat. It just wouldn’t seem like Christmas if we didn’t have some version of it.

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 Mincemeat Tart
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Course dessert
Cuisine European
Keyword mincemeat tart
Servings
SERVINGS
Ingredients
Pastry
Mincemeat Filling
Crumble Topping
Course dessert
Cuisine European
Keyword mincemeat tart
Servings
SERVINGS
Ingredients
Pastry
Mincemeat Filling
Crumble Topping
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a medium bowl, cream butter with sugar, salt & vanilla; add the egg yolk. In a small bowl, whisk together flour & baking powder; add to creamed mixture. Blend well. Press into a 13 3/4" x 4 3/8" (35 x 11 cm) tart pan. Cover with plastic wrap set aside in freezer or refrigerator until needed.
Filling
  1. In a large baking dish, combine all the ingredients except the alcohol, stirring well to make sure they're evenly distributed. Cover with a tea towel & leave overnight for the flavors to marinate together.
  2. Preheat the oven to 230 F.
  3. Remove towel & cover the pot with foil & place in the oven for 2 1/2 hours. Remove from oven & stir mincemeat mixture well. Set aside to cool, stirring occasionally. The stirring is essential to distribute the fruit as the mixture cools.
  4. Once cooled, stir the mincemeat again, add the alcohol & stir one more time. Spoon into pastry shell & level out gently.
Crumble Topping
  1. Beat butter, brown sugar & salt in a bowl with mixer on high speed until light & fluffy. Blend in flour & oatmeal just until crumbly. Crumble streusel mixture over filling.
  2. Bake on bottom rack for 50 minutes or until crust is golden brown & filling begins to bubble. If topping is getting brown too fast, cover with foil. Cool completely on wire rack.
Recipe Notes
  • SPICE COMBO
  • 2 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • This amount will be enough for 2 recipes of mincemeat filling in case you want to make a dozen tarts as well!

Nanaimo Truffles

The Nanaimo bar, a decadent Canadian treat, has a fascinating history. It is named after Nanaimo, a delightful city in British Columbia. When Prince Harry and Meghan Markle visited British Columbia in 2020, their interest in these treats caused a media frenzy in the U.K. and the U.S., prompting questions about what the square was and where it came from. It is a dessert bar that requires no baking and generally consists of three layers: a graham wafer crumb and shredded coconut base, custard-flavored butter icing in the middle, and a layer of chocolate ganache on top.

The dessert was popularized in the years following WWII and subsequently rose to wider prominence after Expo ’86. Susan Mendelson is perhaps most responsible for commercializing the Nanaimo bar. She sold the bar during the 1970s to help pay her tuition, and in 1979 founded The Lazy Gourmet, a café and catering company in Vancouver, which claims to be the first business to sell the dessert. Mendelson wrote the official cookbook for Expo ’86, held in Vancouver, and included the Nanaimo bar.

After that, the Nanaimo bar began to be sold on BC Ferries and spread in popularity across Canada. It can now be found in Costco, Starbucks and countless cafes in Canada and the United States. There can be some variations with each of these layers — e.g., adding mint, mocha or other flavoring, as well as food coloring, to the icing center, or various nuts to the base — but a classic Nanaimo follows the traditional trio.

In a bid to take advantage of the bar’s popularity, the city of Nanaimo launched a tasting trail much like Ontario has done for the butter tart. The Nanaimo Bar Trail features an array of establishments that proudly showcase their unique interpretations of the classic Nanaimo Bar. As of now, there are more than 39 businesses participating in this sweet adventure. These establishments offer a variety of Nanaimo Bar-inspired treats, from traditional bars to ice creams, macarons, cheesecakes, lattes, and even spring rolls.

All that being said, instead of the traditional rum balls at Christmas, here’s my version of Nanaimo truffles!

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 Nanaimo Truffles
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Course dessert
Cuisine Canadian
Keyword Nanaimon truffles
Servings
TRUFFLES
Ingredients
Filling OR Centers
Base
Coating
Course dessert
Cuisine Canadian
Keyword Nanaimon truffles
Servings
TRUFFLES
Ingredients
Filling OR Centers
Base
Coating
Votes: 1
Rating: 5
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Instructions
Filling/Centers
  1. Cream butter, custard powder & powdered sugar together well. Divide mixture into 22 pieces & roll each into a ball. Freeze for at least 30 minutes.
Base
  1. Melt the first 3 ingredients in the top of a double boiler. Add beaten egg & stir to cook & thicken. Remove from heat. Stir in graham crumbs, cheerios, cocoanut & corn syrup. Set aside to cool.
  2. When base mixture has cooled, divide mixture into 22 portions. Place 1 portion in the palm of your hand & press to flatten into a large circle. Put one custard ball into the center & wrap the circle around the custard so it totally covers it. Squeeze gently to form a ball. Repeat until you have made all the truffles. Freeze for 30-60 minutes.
Coating
  1. Melt chocolate slowly in a double boiler until smooth. Without allowing the chocolate to cool down, take a frozen ball & carefully stick a toothpick or skewer into it & dip into the melted chocolate to cover. Remove the stick & allow the truffles to set on parchment paper.
  2. Store in refrigerator. Allow the truffles to come back up to room temperature to serve if you wish.
Recipe Notes
  • I have a nut allergy, so I replaced the nuts that are usually used in the base with crushed cheerios. I found it did not alter the flavor at all. Their still just as irresistible as ever!
  • The size & amount depends on your preference. Just divide the filling & base components into whatever you wish.

Salted Caramel Pear Crumble Bars

Pears are the unsung heroes of autumn and winter! They might not get as much fanfare as apples or pumpkins, but they definitely deserve a moment in the spotlight. Pears and caramel are such a wonderful duo! Pears are naturally sweet, and caramel—well, it’s the golden champion of sweetness. The pear’s subtle sweetness balances out the intense caramel, creating a harmonious blend. They say opposites attract, right? Pears bring a touch of freshness and mildness, while caramel brings depth and complexity.

Pears are like the introverts of fruit—they’re quiet, unassuming and know how to make the most of fall and winter spices. Cinnamon, ginger, cardamom—they all work well.

These bars are like a dessert bar and fruit crisp all in one. Thinly sliced pears nestled between layers of soft brown sugar crust drizzled with caramel sauce, then more crumbly goodness sprinkled on top. What’s not to love!

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 Salted Caramel Pear Crumble Bars
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line a 9 X 13-inch baking pan with parchment paper. Set aside.
Crust/Topping
  1. Soften the butter in the microwave for about 20 seconds. Add brown sugar & mix until creamed. Add the flour, baking soda, cinnamon, cardamom, & salt. Mix until a crumbly dough forms. Set aside a cup full of the mixture for the topping. Press the rest of the mixture into prepared pan. Bake for 10-12 minutes.
Filling
  1. Thinly slice the pears. Combine brown sugar, butter & milk in a saucepan over medium heat; bring to a boil. Lower heat & cook until thickened, about 3-4 minutes. Remove from heat.
  2. When the crust is done baking, lay the pear slices over the crust in an even layer (overlapping if necessary). Pour the caramel over the pears, and sprinkle the reserved topping mixture over the top.
Baking
  1. Bake for 22-25 minutes, until lightly golden brown. Remove from oven & sprinkle with more sea salt to taste. Let cool slightly before slicing & serving.
Recipe Notes
  • These bars are best eaten the day they are baked as they do soften after they sit a while. Nevertheless, they are still good in a softer form.

Spiced Parsnip Apple Scones

A fall frost warning announces the end of the road for most of the garden vegetables we’ve enjoyed over the summer. Happily, there are a few vegetables that reach their pinnacle of deliciousness when the cold weather arrives. Winter sweetening is a phenomenon that enhances the flavor of crops such as kale, collards and Brussels sprouts, along with root vegetables such as carrots, turnips, beets and parsnips.

Over the course of the growing season, these vegetables store up energy in the form of starches. When the temperatures start to drop, these starches are converted into sugars, which act as a natural antifreeze. Winter sweetening is especially profound with the humble, underappreciated parsnip.

Before sugar was widely available, vegetables were used to sweeten dishes such as cakes and jams. Carrot cake has stood the test of time, but parsnips add similar flavor and sweetness.

These vegetable/fruit scones mimic the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips.

Print Recipe
 Spiced Parsnip Apple Scones
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Lightly butter 12 scone tins or line a baking sheet with parchment paper.
  2. In a food processor, pulse oatmeal for a few seconds then transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans together until well combined. Set aside.
  3. In a medium bowl, whisk egg, brown sugar, butter, mashed banana, orange zest, orange juice & vanilla together until well combined.
  4. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, parsnips & apple. Fold together gently just until blended.
  5. Scoop into scone tins or onto parchment lined baking sheet. Bake about 15 minutes or until scones test done with a toothpick in the center.
  6. Remove from oven & place on a cooling rack to cool. Top with a simple powdered sugar/lemon juice drizzle if you wish or just serve as is.

Cinnamon Bun Rice Krispie Treats

HAPPY HALLOWEEN!

Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.

Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories. 

Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.

For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!

Print Recipe
 Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Krispies
  1. Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
  2. In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
  1. In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
  1. Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
  2. Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
  1. Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.