Ingredient: light brown sugar, packed

Mincemeat Pancakes w/ Orange Butter Sauce

The combination of mincemeat with pancakes and orange sauce is typically enjoyed as a festive twist on traditional breakfast fare during the Christmas holidays. The orange flavor is a natural fit, as many modern mincemeat recipes incorporate orange as a key flavor. 

Mincemeat originated in medieval England and the Middle East as a method for preserving meat using a mixture of minced meat, suet, fruits, and expensive spices like cinnamon, cloves, and nutmeg. The spices helped to show off wealth and disguise the flavor of older meat. Over centuries, the meat content in mincemeat gradually decreased, replaced by more fruit and suet. By the end of the 19th century, meat was a rare inclusion, and the dish fully transitioned from a savory main course to the sweet Christmas dessert we know today.

You might wonder what mincemeat is good for besides mince pies (or just eating with a spoon). You can stir it into a cobbler; add a cup to a muffin recipe; heat it up and spread it on your weekend pancakes or waffles; or use it in place of dates in a date square recipe. You could even serve it on a cheese plate as a very seasonal chutney.

I realize mincemeat isn’t for everyone but if you do care for it, these pancakes with orange butter sauce are well worth a try.

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 Mincemeat Pancakes w/ Orange Butter Sauce
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Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Votes: 1
Rating: 5
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Instructions
Orange Butter Sauce
  1. Place the sugar, water & orange zest in a pan & bring to the boil, let it bubble & froth for 1 minute on a medium heat, then turn down the heat to low & stir in the butter until melted. Leave on a very low heat until ready to serve.
Pancakes
  1. Place the milk and mincemeat in a large bowl and stir to combine.
  2. Add flour, baking powder, sugar, egg, vanilla extract & salt. Use a whisk to mix until combined.
  3. Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top & then burst, & the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (keep the pancakes warm in a very low oven while you’re making each batch).
Assembly
  1. Stack 3 pancakes on each plate. Top each stack with orange segments, butter sauce & whipped cream.

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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Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Votes: 1
Rating: 5
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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.

Mango Cream Crumble Squares

What is the difference between crumble and streusel? It seems there is no clear, distinct difference, at least in present-day North America. Streusel originated in Germany and was made by cutting butter into a mixture of flour and (white) sugar. Over the years, many people have made subtle variations to improve upon the base recipe to their taste preferences and is often referred to as ‘crumb topping’.

When it comes to baked fruit-and-pastry desserts, the classic pie isn’t the only game in town. Crumbles work with whatever fruit is in season or available and in any shape pan.

Bright, juicy mangoes make a delicious winter or summer dessert. A crumble gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crust/crumble topping takes the place of a more time-consuming pastry crust. There’s no rolling or chilling; all you have to do is combine the ingredients, place some under the fruit and sprinkle the rest of the crumbs over the top. It’s that easy!

These mango crumble squares aren’t overly sweet as they get lots of their sweetness from the natural sweetness of the mangos with the mango flavor coming through in every bite. I added a cheesecake layer to make these squares just a bit fancier but it can be easily left out if you wish.

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 Mango Cream Crumble Squares
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Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Course dessert
Cuisine American
Keyword mango cream crumble squares, mango crumble bars
Servings
Ingredients
Crust & Crumble Topping
Mango Layer
Cheesecake Layer
Votes: 1
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Instructions
  1. Preheat oven to 350 F. Line an 8-inch square pan with foil & spray with cooking spray; set aside.
Crust & Topping
  1. In a large, microwave-safe bowl melt butter. Add flour, oats, sugars salt & stir to combine. Mixture will be dry & sandy with some larger, well formed crumble pieces. Reserve 1 heaping cup of the mixture to be sprinkled on later as topping. Transfer remaining mixture to prepared pan. Using a spatula, press down lightly to create an even, smooth, flat crust; set aside.
Cheesecake Layer
  1. In a small bowl, beat together cream cheese, milk, lemon juice & egg. Add egg beating only until it is incorporated.
Mango Layer
  1. In the mixing bowl that you used for the crumble, add all mango layer ingredients & toss to combine.
Assembly / Baking
  1. Evenly distribute cheesecake mixture over the crust. Top with mango mixture then evenly sprinkle the reserved crumble topping mixture over all. Bake for about 45 minutes or until cheesecake is set & crumble is lightly browned. Squares may take longer if the mangoes are very juicy.
  2. Place pan on a wire rack & allow squares to cool for at least 1 hour (preferably more) before slicing & serving. If sliced before completely cooled they tend to fall apart.

Pumpkin Blueberry Muffins

Fall is here and its pumpkin season!  It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.

Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.

These pumpkin blueberry muffins make for an ideal autumn indulgence.

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 Pumpkin Blueberry Muffins
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Course dessert
Cuisine American
Keyword pumpkin blueberry muffins
Servings
LARGE MUFFINS
Ingredients
Muffins
Topping
Course dessert
Cuisine American
Keyword pumpkin blueberry muffins
Servings
LARGE MUFFINS
Ingredients
Muffins
Topping
Votes: 1
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Instructions
Muffins
  1. Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
  2. In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
  3. In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
  4. Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
  1. In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
  1. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
  • If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.

Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee

There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.

Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.

Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.

Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.

Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.

These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.

A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination. 

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 Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee
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Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Votes: 1
Rating: 5
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Instructions
Pumpkin Cheesecake (make a day ahead)
  1. Preheat oven to 325 F. Line a 9 X 9-inch baking pan with parchment paper.
  2. In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  3. Pour the batter into a prepared baking pan. Spread evenly in the pan. When baked & cooled the cheesecake should be the height of the width of your tart rings. (Mine are about ¾-inch).
  4. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool completely. Cover & refrigerate covered overnight.
Gelee (make a day ahead)
  1. In a medium saucepan, combine the cranberries with 1/4 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
  2. Add the sugar & 2 Tbsp of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
  3. In a small bowl, sprinkle the gelatin over 1 Tbsp of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture. Line a 6 X 9-inch dish with plastic wrap. Pour the gelée into a prepared pan; shake it gently to even it out. Refrigerate the gelee overnight.
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a fork until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top.
  4. Using a sharp knife, slice the dough into strips about 1- inch thick. These strips will make the tart rings. Place cut pastry in freezer until cool. This will make handling the strips much easier.
  5. When chilled, transfer each strip of dough to one of the tart rings and lightly press it to the sides. (I am using 2 sizes of tart rings – 2 ¾-inch & 2 ½-inch diameter and ¾-inch width). Use a small knife to neaten the top edge of the rim on the rings.
  6. Transfer the baking sheet containing the tart rings to the freezer & freeze for at least 20 minutes.
  7. Preheat oven to 350 F.
  8. Bake tart rings for 15-20 minutes or until light golden in color. Cool on wire racks.
Crumb Base
  1. Place gingersnap cookies in a sealed plastic bag. Using a rolling pin, crush to coarse crumbs. Set aside.
Assembly/Decoration
  1. CHEESECAKE: Using a ring cookie cutter the diameter of the inside of the BAKED pastry rings. Cut out circles. Cut each cheesecake circle in half, so that you have semicircles. Place one semicircle inside each pastry ring so that the curved edge sits flush inside the pastry ring.
  2. GELEE: Cut strips of gelee & place one along each cut side of the cheesecake, so that when you stand the rings of pastry up, it is sitting on top of the cheesecake.
  3. CRUMB BASE: Arrange small piles of gingersnap crumbs on a serving plate & place each tart on top of the crumbs, so they are standing vertically.
  4. DECORATION: Decorate your vertical tarts with whatever you wish. My choice was some tiny white chocolate fall leaves in keeping with an autumn dessert.
Recipe Notes
  • Traditionally the pastry for the rings is made containing almond meal. Since I have a nut allergy, mine is made without but still has a nice crispy texture. 
  • Very often this kind of dessert is made with a chocolate filling but I wanted to do something in the way of a fall dessert. 
  • Using a pumpkin cheesecake filling has two benefits. It definitely says fall & is easy to make it conform to the circular shape.
  • These plated desserts add such an elegant finishing touch to a holiday meal.

Apricot Oat Breakfast Cake

Who can turn down cake for breakfast? It says right there in the recipe that ‘Served warm, it makes a delicious breakfast bread’. Although, bread might be stretching the truth a bit too far. Its cake, let’s be honest.

Oats are like the chameleon of the breakfast table, occupying many forms and disguising themselves as a bevy of morning meal options. The baked oats trend has been converting skeptics in huge numbers these days.

This lightly sweetened, apricot oat cake is a breakfast cake that celebrates apricots. A combination of regular all-purpose flour with oat flour results in the perfect crumb and a lovely flavor.  Because oat flour is surprisingly light and retains moisture makes it perfect for pairing as well with the coarser, grittier texture of cornmeal. The slightly sweeter taste of oat flour not only complements the corn flavor, it also lets you use a little bit less sugar.

There’s just something comforting about breakfast cake in the morning!

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 Apricot Oat Breakfast Cake
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Course Brunch
Cuisine American
Keyword apricot oat breakfast cake
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Ingredients
Course Brunch
Cuisine American
Keyword apricot oat breakfast cake
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. Spray an 8-inch round baking pan with cooking spray. Combine apricot halves and boiling water and let stand 15 minutes to soften. Drain apricots and arrange in bottom of pan.
  3. In medium bowl, whisk together oat flour, white flour, cornmeal, brown sugar, ginger, baking powder, baking soda, and salt.
  4. In separate bowl, stir together whole egg, egg whites, buttermilk, and olive oil. Make well in center of dry ingredients. Pour egg mixture into well, stirring just until moistened. Pour batter over apricots and smooth top.
  5. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on wire rack for 10 minutes. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar if desired.
Recipe Notes
  • It’s super easy to make your own oat flour. You’ll need a food processor or a good blender, and oats, that’s it! You use raw oats, any type, and process for a few seconds until they turn into a fine powder.... oat flour!
  • TO MAKE OAT FLOUR USE:
  • 2 1/2 cups oats - use steel cut or rolled
  • Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. Store the oat flour in an airtight container in the refrigerator.
  • 1 1/4 cup oats will yield approximately 1 cup flour.

Red Velvet Cookies

Red Velvet Cake’s popularity extends far beyond its namesake it seems. Dessert enthusiasts have adapted the original recipe to craft their own, custom made versions of cupcakes, lattes, sundaes, waffles, cookies, pancakes, ice cream etc.

The precise origins of Red Velvet Cake remain elusive, as several times and places have claimed partial credit for producing it, with the different elements coming together as separate puzzle pieces.

One common legend is that it was first created in the kitchens of New York’s Waldorf Astoria hotel. Another story surrounding the cake is that the Canadian department store Eaton’s was responsible for its creation, as it was a popular choice in the retail chain’s bakeries and restaurants in the 1940’s and 1950’s. Although the company promoted the cake by saying the recipe was a closely guarded secret, the cake’s deepest roots appear to be traced more accurately back to the culinary traditions of the USA’s southern states.

The term ‘velvet’ was used in Victorian England to describe cakes with a fine crumb and a soft texture, distinct from other confections such as pound or sponge cakes. In the late 1800’s, what we know as brown sugar was commonly known as ‘red sugar’. So, at that time any cake made with red sugar and fine cake flour could be referred to as a red velvet cake.

Attempts to explain the red cake’s inception include use of boiled beets by bakers affected by rationing during WWII to enhance the color of their cakes. Another possibility is that because natural pigment of cocoa takes on a reddish hue when mixed with acidic substances such as vinegar or buttermilk, both of which may well have been included in early chocolate velvet cakes. Unlike today’s more common Dutch process cocoa, the PH of natural cocoa does cause a chemical reaction with acid causing a very slight reddish hue.

The notoriety of red velvet cake was given a huge boost in the 1930’s when the Adams Extract Company of Gonzales, Texas began marketing its food coloring and flavorings with recipes and photos of red velvet cake. Using food coloring was quicker and better, thus becoming a regular part of the red velvet recipe.

Now it seems when it comes to the white icing, the traditional kind used was a French style roux icing, which is also known as ‘ermine’ icing. These days, however, cream cheese frosting and buttercream frosting are much more popular and synonymous with the red velvet cake.

I’m not a food historian but as you’ve probably noticed, I do love delving into food history. Today’s blog recipe is for some red velvet cookies that are perfect for the Christmas season. Some time ago I saw this idea on the internet. I tucked it away in my ‘must-try’ file …. so today’s the day I’m trying my adapted version.

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 Red Velvet Cookies
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Course dessert
Cuisine American
Keyword red velvet cookies
Servings
COOKIES
Ingredients
Cream Cheese Filling
Cookie Dough
Icing
Course dessert
Cuisine American
Keyword red velvet cookies
Servings
COOKIES
Ingredients
Cream Cheese Filling
Cookie Dough
Icing
Votes: 2
Rating: 5
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Instructions
Cream Cheese Filling
  1. FILLING SHOULD BE MADE AT LEAST 2 HOURS IN ADVANCE OR THE DAY BEFORE.. In a medium bowl and using hand-held mixer, beat the cream cheese on medium-high speed until creamy and light, 1 to 2 minutes.
  2. On low speed, gradually add in the powdered sugar, flour, vanilla & salt. Increase the speed to medium-high and beat until the filling is light and fluffy.
  3. Line a baking sheet with parchment paper. Using a tablespoon-size scoop, scoop out 15 rounded tablespoons of cream cheese frosting onto the prepared baking sheet. Freeze until solid, at least 2 hours and up to overnight. You may have a few scoops left over.
Cookies
  1. Line another baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder cornstarch, baking soda, baking powder and salt to combine; set aside.
  3. In a large bowl, using a hand mixer or whisk, beat the softened butter, brown sugar, and granulated sugar on medium speed until well combined.
  4. Add in the egg, vanilla & red food coloring; mix on medium speed until mixture is smooth and emulsified with no sugar lumps remaining, about 30 seconds. Let the mixture rest for 3 minutes, then mix for another 30 seconds.
  5. Repeat the process of resting and mixing 2 more times (a total of 3 rests and 4 mixes) until mixture is thick, smooth, and slightly lightened in color. This step helps dissolve the sugar better, resulting in a thicker, chewier cookie.
  6. Stir in the vinegar. The mixture will separate slightly.
  7. Using a rubber spatula, stir in the flour mixture until just combined. Do not overmix.
  8. If the dough feels too soft or warm to scoop & shape into firm balls, cover and refrigerate for about ½ an hour or until firmer. Using the same scoop you used for the cream cheese balls, scoop out 2 scoops of dough per cookie onto the lined baking sheet, forming 15 equal dough balls.
  9. Using the back of a wooden spoon handle or your thumb, make a deep indentation into each dough ball.
  10. Take the cream cheese filling scoops out of the freezer and working quickly, peel the filling scoops from the baking sheet and place one inside each indentation of every dough ball. If you're working in a warm kitchen, you might want to keep the frosting scoops in the freezer, taking only one by one as you work, to prevent them from softening.
  11. Gather the dough up over the filling scoops to completely cover them. Roll the dough into smooth balls, making sure the frosting is completely wrapped inside and nothing is peaking out.
  12. Loosely cover with plastic wrap and refrigerate for at least 2 hours, then either bake immediately or transfer to a large zipper lock bag and freeze for up to 1 month.
  13. Preheat oven to 350 F. Adjust oven rack to middle position.
  14. Line 2 baking sheets with parchment paper. Divide cookie balls between the 2 sheets, spacing them at least 2 inches apart.
  15. Bake until the cookies flatten with a slight dome, and the outer edges start to set yet centers are soft and puffy, 10 to 11 minutes. The centers will feel undone, but they shouldn't be shiny or sticky. DO NOT OVERBAKE or you'll get hard cookies. The cookies will continue to bake after they come out of the oven from the residual heat of the baking sheet.
  16. Let the cookies cool on the baking sheet for at least 15 minutes before serving. They taste best at room temperature when the cream cheese filling is no longer warm. If you'd like to decorate them with the cream cheese icing, make sure that they've cooled down completely before doing so.
Decorate
  1. In a small bowl, beat together icing ingredients until smooth. Place in a small zip-lock bag & cut a tiny tip off one corner. Drizzle over cookies to create a pattern. Allow icing to set.
Recipe Notes
  • Brion & I found these cookies were best eaten straight out of the FREEZER! I know it seems strange but they are an extremely soft cookie & never really freeze hard. Cold but soft .... Yum!

Chicago-Style Popcorn / Crispy ‘Spider’ Treats

HAPPY HALLOWEEN!

Its hard to imagine we have already reached the end of October. Much like the leaves swirling in the crisp autumn breeze, we are reminded of the fickle nature of time. It really doesn’t wait for anyone.

A few years ago, while Brion & I were on vacation in Mexico, we picked up a bag of popcorn called ‘Chicago Mix’. We had not tasted it before as Brion usually makes his popcorn at home in an air popper.

This Chicago style popcorn, which is a mix of both cheddar & caramel corn, is a ‘dangerous’ sweet-salty combination that is totally addictive! It was made famous by Garret’s popcorn in Chicago and up until recently it was sold as Chicago Mix. Their loyal customers would stand in lines around the shop to buy the caramel crisp and cheese popcorn bags, each sold separately. The customers would then mix the two bags together. Noticing this trend, Garret began mixing the popcorn together and the start of Chicago-style popcorn began.

Originally created in 1988 by Candyland, Inc, ‘Chicago Mix’ was trademarked as being a mix of caramel, cheese & traditionally seasoned popcorn.

Of course, when we returned home that year, I wanted to see if I could replicate that irresistible flavor. If you are having a Halloween party at home this year, here’s a few easy ideas for the occasion.

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 Chicago-Style Popcorn / Spider Rice Krispie Treats
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Course dessert
Cuisine American
Keyword Chicago-style popcorn, spider rice krispie treats
Servings
Ingredients
Caramel Popcorn
Cheddar Popcorn
Spider Rice Krispie Treats
Course dessert
Cuisine American
Keyword Chicago-style popcorn, spider rice krispie treats
Servings
Ingredients
Caramel Popcorn
Cheddar Popcorn
Spider Rice Krispie Treats
Votes: 1
Rating: 5
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Instructions
Caramel Popcorn
  1. Pop corn, place in a large bowl & set aside.
  2. Place butter, sugar & corn syrup in a saucepan. Bring to a boil over medium-high heat, stirring constantly until sugar is melted. Boil for 3-4 minutes while stirring & scraping the bottom continuously.
  3. Remove saucepan from heat & immediately stir in vanilla, salt & baking soda. The sugar mixture will bubble up & froth. Continue stirring until it forms a thick, glossy sauce. Slowly pour the caramel sauce over the popcorn, stirring until corn is evenly coated. Pour the popcorn onto a parchment-lined baking sheet, breaking up any clumps if necessary. Cool completely.
Cheddar Popcorn
  1. Pop corn, place in a large bowl & set aside.
  2. In a small dish, combine cheese powder, salt & dry mustard (if using). Melt butter & drizzle over popcorn; toss to coat. Sprinkle the cheese mixture over the popcorn & stir until evenly coated.
  3. Combine the caramel & cheddar popcorn to make what is called 'CHICAGO MIX'. Store in an airtight container for up to 1 week.
Spider Rice Krispie Treats
  1. Lightly butter a 9 x 13-inch baking pan.
  2. In a large microwave-safe bowl, combine marshmallows & butter; heat 1-2 minutes or until puffy. Stir until blended. Add the rice krispies to marshmallow mixture. Using a wooden spoon, stir until cereal is evenly coated. Transfer to prepared baking pan & press firmly. Allow to chill for 1-2 hours.
  3. Line a baking sheet with parchment paper. Cut rice krispie mixture into circles using a round cookie cutter; place in a single layer on parchment paper.
  4. In a microwave-safe bowl, heat candy melts for about 2-3 minutes, stirring every 30 seconds until melted. Scoop melted chocolate into a piping bag fitted with a tip that has a small opening.
  5. Unwrap peanut butter cups & apply a small amount of the chocolate on the top of the cups. Stick each cup onto the center of a rice krispie circle, carefully pressing to secure.
  6. Use the remaining chocolate to draw spider legs on each treat. Apply a small amount of chocolate onto the back of candy eyes then apply them to the top edge of each peanut butter chocolate cup, carefully pressing to adhere.

Pumpkin Dinner Buns

Autumn is in full swing with all its fabulous foliage and Thanksgiving is right around the corner. The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. For Canadians, this holiday is linked to the tradition of harvest festivals. A common image seen at this time of year is a cornucopia or horn filled with seasonal fruit and vegetables. The cornucopia, which means ‘horn of plenty’ in Latin, was a symbol of bounty and plenty in ancient Greece. Pumpkins, turkeys, ears of corn and large displays of food are used to symbolize Thanksgiving Day.

The ‘flavor of fall’ always brings pumpkin to mind (or butternut squash) for me. Since there are only two days left before our Thanksgiving day, when we will stir, boil, grate & grease our way to a table filled with wonderful food. While everyone has their own traditions and ‘must eat’ dishes, these pumpkin yeast buns are a perfect compliment to this autumn feast.

Lightly sweet and beautifully light and fluffy, this recipe can be made in two ways. One as a dinner bun to have with the main course and two as a cream cheese filled sweet roll for breakfast.

Print Recipe
 Pumpkin Dinner Buns
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Pumpkin Bun Dough
Cream Cheese Filling (optional)
Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Pumpkin Bun Dough
Cream Cheese Filling (optional)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Dough
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Allow to rise for about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, brown sugar, butter, salt, spices, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover it with a tea towel & allow to rise for about 1 hour or until doubled in size.
  3. Line a baking tray with parchment paper. Turn dough out onto a floured surface, knead for about 2-3 minutes. Divide into 16 equal pieces, shaping into balls. For 16 buns you will need about 16-90 cm pieces of kitchen thread. Tie thread around the dough ball in a way that the ball is divided into 8 parts. Do not tie the ball too tightly as it will continue to rise a lot more during the second proofing & baking. Cover the pumpkin shaped dough balls with a tea towel & set aside to proof until buns have doubled in size.
  4. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
For FILLED Buns
  1. In a small bowl, beat together filling ingredients. Follow directions above. At the point where you have divided the dough into 16 pieces, fill each one with some cream cheese filling ( I had divided my filling into 16 portions to make it easy). Gather the corners together to form a ball. Follow tying directions in above instructions to form the pumpkin effect. Cover & allow to rise until doubled in size.
  2. Preheat oven to 350 F. Brush each roll with egg wash. Bake for 20-25 minutes. Brush rolls with melted butter. Allow buns to cool completely before cutting thread to remove it. Insert pecan pieces to mimic a pumpkin stem.
Recipe Notes
  • If you don't have the time to do all this tying, place the dough balls onto the lined baking tray about 3-4 cm apart. Gently flatten the balls a little. Dip the tip of a scissors into oil. Cut the dough into 'petals' to form the pumpkin look. After they are baked, insert a piece of pecan or even use pumpkin seeds to make the stems.

Rhubarb Tartlets

I never seem to get enough of making use of my rhubarb plants, since this is probably my 4th ‘rhubarb’ blog so far this year. I’m sure any of you that are following my blog stories are tired of hearing about rhubarb but ……… At the risk of boring you with this subject, I still want to share a few other ideas for this seasonal plant.

 Spiced Rhubarb Relish : Place 8 cups chopped rhubarb, 2 cups chopped onion,       1 tsp allspice, 1/2 cup vinegar, 2 cups sugar & 1 1/2 tsp salt in a large pot; bring to a boil. Reduce heat; simmer & cook uncovered on low heat, stirring frequently. Cook until onion becomes tender & mixture thickens. Pour into hot sterilized jars & seal. Nice to serve with red meats.                                                                                        Stewed Rhubarb: In a medium saucepan, heat 4 cups sliced rhubarb with 2/3 cup sugar over medium heat until tender, about 15 minutes. Stir often.                      Rhubarb Smoothie: To cold stewed rhubarb add your choice of frozen berries, low-fat yogurt, orange juice & a banana. Mix in a blender & add honey to taste.  Rhubarb Muffins/Scones: Add 1 cup of finely chopped rhubarb & zest of 1 orange to your favorite batter.                                                                                                                   Rhubarb Applesauce: Heat 3 cups of peeled, sliced apples, 1/3 cup sugar, 1 cup chopped rhubarb over medium heat until apples are soft, about 15 minutes. Stir often. To enhance flavor, add raisins, cinnamon or ginger to taste.                              Rhubarb Cherry Pie: Stir 1 cup coarsely chopped rhubarb with 1 – 540 ml can of cherry pie filling. Bake the same as you would for a cherry pie.                                     Savory Rhubarb Pork Sauce: In a medium saucepan, combine 2 cups sliced rhubarb with 1/3 cup brown sugar, 1 Tbsp cider vinegar & 3/4 tsp fresh, grated ginger. Simmer until soft.

Hopefully you will find one of these ideas useful. Enjoy!


Print Recipe


Rhubarb Mini Flans

Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, European, French, German

Servings


Ingredients
Cornmeal Tart Crust

Rhubarb Filling

Course Brunch, dessert
Cuisine American, European, French, German

Servings


Ingredients
Cornmeal Tart Crust

Rhubarb Filling

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Cornmeal Tart Crust
  1. In a food processor, place flour, cornmeal, salt & sugar; pulse several times to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. While machine is running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out on work surface. Place dough on plastic wrap. Flatten to form disk; wrap & refrigerate at least 1 hour.

Rhubarb Filling
  1. In a medium saucepan, combine rhubarb, both sugars, cornstarch & salt. Cook stirring occasionally, until the rhubarb releases its liquid & begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove from the heat & stir in vanilla. Set aside to cool to room temperature.

  2. On a lightly floured work surface, Divide dough into 16 pieces. Line 8 mini flan pans with bottom crusts; rolling the remaining 8 balls into circles for top crusts. Pace circles on parchment paper. Refrigerate bottom & top crusts again for 1 hour.

  3. Preheat oven to 375 F. Divide rhubarb filling among the 8 tarts. Cut a design of choice in the top crusts & fit to mini tarts. Brush with egg wash & sprinkle with sugar. Bake until crust is golden & filling bubbles a little bit, about 20-25 minutes. Serve warm or at room temperature, topped with whipped cream or ice cream.


Recipe Notes
  • These little minis would also be nice made as fruit galettes for something a bit rustic looking.