Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Mandarin Custard Cake

Mandarin Custard Cake

This is a fabulous winter dessert for a casual meal. Pudding cake recipes have been around for many years, but a new take on the classic is to use mandarins to make it.We have added some peel and some grated ginger for a headier taste. Clementines or tangerines work well too. Serve warm or cold. These are made individually although you can make a single large one—but if you do, bake it about 7 to 10 minutes longer.
Ingredients:
1 cup (250 mL) light cream or milk
2 tbsp (30 mL) unsalted butter, softened,
½ cup (125 mL) sugar
1 tbsp (15 mL) grated mandarin rind
2 tsp (10 mL) grated fresh ginger
3 eggs, separated
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 mL) cocoa powder
Pinch salt
1 tbsp (15 mL) icing sugar

Directions:                                                                                       Preheat oven to 350°F (180°C). 

Heat mandarin juice in a pot over medium heat and reduce to ¼ cup (60 mL), about 8 to10 minutes. Cool. Combine mandarin juice and cream and reserve. 

Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in mandarin rind and ginger then egg yolks 1 at a time. 

Combine flour and cocoa powder in a bowl. Add one-third of flour-cocoa mixture into batter, alternating with half of reserved cream mixture. Mix well after each addition. 

Beat together egg whites and salt in a separate bowl until soft peaks form. Fold into batter. 

Divide batter between 4 greased 4½-inch (11-cm) ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. 

Bake for 18 to 20 minutes or until top is set (the centre of the cake will still be liquid). Sift icing sugar overtop and serve hot. 

Serves 4

Mostaccioli di Mamma

 

Mostaccioli di Mamma

These traditional Italian Mostaccioli di Mamma cookies are a must for your Christmas holiday cookie platter. They are an almond base, soft, chocolaty, spicy, honey-flavored cookie.

Ingredients

5 ½ cups all purpose flour 780 grams
4 teaspoons baking powder
1 teaspoon cloves
½ teaspoon cinnamon
2 oz unsweetened cocoa powder (⅔ cup )
1 pound coarsely ground almond (3 ½ cups)
6 eggs extra large, room temperature
1 pound honey 1 ⅓ cups, slight warmed
1 cup granulated sugar
zest of 2 oranges
juice of 1 orange
1 teaspoon pure vanilla extract
Good quality chocolate for glazing. I prefer a bittersweet chocolate...at least 70%

Directions:
In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).

Add ground almonds and incorporate with the dry ingredients. Set aside.

In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs for 2-3 minutes.

Add honey. Continue to whisk until well thickened.

Add sugar. Beat well.

Add orange zest, juice and extract.

Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).

Working with dough in small batches, place on well-floured wooden board and roll out to ¼ - ½" thick. 

With a rhombus-shaped cutter or with a knife cut dough (I use a 2-inch cutter). 

Place on cookie sheets.

Continue until all the dough has been shaped. Leftover dough trimmings can be re-rolled. 

Bake at 350° F for about 15-18 minutes or until firm to touch.

Let cool completely before glazing with chocolate.

Notes
If you find the dough too soft to handle, you can add a little bit more flour. Also, you can try refrigerating the dough-the honey will make the dough firm up a little bit.

As every oven is different, I recommend baking one cookie in order to get the right baking time. Remember, when the cookies are firm to the touch, that is to say, leave no imprint when gently touched, they are done. The longer they stay in the oven, the harder and crispier they get.

For the chocolate glaze, melt the chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate.Can be stored in an airtight container, in a cool place for weeks.

Rum Balls

Rum Balls

Rum balls were created as a way for bakeries to upcycle leftover cake scraps. To make a statement in these fudgy morsels, use an aged or dark rum. While chocolate sprinkles are the classic coating, you can roll them in everything from shredded coconut to chopped nuts. For an alcohol-free version, see variation at end of recipe.

Ingredients:
1 1/4 cups (310 mL) whole milk 

3 large eggs
1/2 cup (125 mL) unsalted butter, melted, plus more for pan
1 pkg (432 g) chocolate fudge cake mix
1/3 cup (80 mL) cherry jam
1/4 cup (60 mL) Dutch-processed cocoa powder, sifted
2 tbsp (30 mL) aged or dark rum
1/4 tsp (1 mL) fine sea salt
3/4 cup (175 mL) chocolate sprinkles
3/4 cup (175 mL) finely chopped pistachios
3/4 cup (175 mL) shredded coconut 

Directions:
Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 9 x 13-inch (23 x 33-cm) baking pan. Line with parchment, leaving overhanging edges on two opposite sides for easy removal.

In a large bowl, whisk milk with eggs and butter until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Transfer batter to prepared pan, smoothing out top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 30 to 35 minutes. Transfer to a wire rack. Cool completely.

Using parchment edges, lift cake out of pan. Cut cake into quarters. Roughly crumble 3 quarters into bowl of a stand mixer fitted with the paddle. Mix on low speed until cake is very finely crumbled, about 1 minute. 

Add jam, 1/4 cup (60 mL) cocoa powder, rum and salt. Continue mixing on low speed just until a dough comes together, about 1 minute. Crumble in remaining quarter of cake. Mix on low until combined, about 1 minute. 

Increase speed to medium-low and continue mixing until dough is very smooth, about 1 minute more. Cover bowl with plastic wrap and refrigerate until dough can easily be rolled into balls, about 30 minutes.

5. To form, line a baking sheet with parchment. Pour sprinkles, pistachios and coconut into separate shallow dishes or plates. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Drop 1/3 of balls into sprinkles and roll to coat. Arrange on prepared baking sheet, about 1/2 inch (1 cm) apart. 

Repeat, rolling the next 1/3 of balls in pistachios, then the final 1/3 in shredded coconut. Refrigerate until chilled, about 1 hour. (Rum balls will keep, refrigerated, in a container between layers of parchment, up to 5 days.)   Makes 52 rum balls

Warm Fig And Chocolate Sponge Cake

Warm Fig And Chocolate Sponge Cake

I made this cake for dinner last night. It was decadadent.

Ingredients:
1/2 cup superfine sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice

12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Coconut Brigadeiros ~ Double Chocolate Brigadeiros

Brigadeiros

Coconut Brigadeiros  

Make Double Chocolate Brigadeiros (recipe follows), but omit cocoa and chocolate from filling and replace with 3/4 cup (175 ­mL) unsweetened shredded coconut and 1/2 ­cup (125 ­mL) coconut milk. Mix an additional 3/4 cup (175 mL) unsweetened shredded coconut with pink food colouring in a resealable bag or place 3/4 cup (175 ­mL) finely chopped unsalted pistachios on a small plate. Set aside. Roll finished filling in pink coconut or pistachios.
Makes 30 truffles

Double Chocolate Brigadeiros

Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.

2 tbsp (30 mL) unsalted butter, plus more for greasing
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) unsweetened cocoa powder
Pinch kosher salt
1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips
1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes


In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 ­minutes.

Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 ­hours.

Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles    By Soo Kim

Chewy Chocolate Ginger Molasses Cookies

Chewy Chocolate Ginger Molasses Cookies

Ingredients:

3/4 cup butter
1/3 cup dark brown sugar
1/3 cup granulated sugar, plus extra for rolling
1/3 cup molasses
1 1/2 tablespoon fresh ginger
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 cup chocolate chips and/or chopped nuts

Directions:

Whisk melted butter, sugars, and molasses in a large bowl.  Whisk in fresh ginger, egg, and vanilla.  Sift the dry ingredients into the bowl and stir until combined. (dough will be soft).  Stir in the chocolate and or chopped nuts.  Chill dough for at least 2 hours or overnight.

Preheat oven to 350*F.  Grease 2 baking sheets or line with parchment paper.

Portion 1 tablespoon of dough into a bill.  Roll each cookie into granilated sugar to coat and place on the baking sheet 2" apart.  Bake 10 to 12 minutes, until the crinkle and feel set edges when gently pressed,  Cool cookies on the trays for 10 minutes before removing.  Makes about 30 cookies.

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:

Ingredients:

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Texas Sheetcake For Two

Texas Sheetcake For Two

Ingredients:

Cake Batter
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/4 cup butter
1 heaping Tbsp cocoa powder
1 egg yolk
1 1/2 Tbsp buttermilk
1/4 cup hot water out of the tap
1/4 tsp baking soda
1/4 tsp vanilla

Frosting
2 Tbsp butter
1 1/2 Tbsp milk, I use whipping cream but can also use 

   buttermilk
1 Tbsp cocoa powder
1 cup powdered sugar
1/4 tsp vanilla

Directions:

Cake Batter

Mix together flour, sugar and salt in a small mixing bowl.

In a small sauce pan combine butter, cocoa and water. Stir until butter melts and mixture comes to a boil.

Pour mixture over dry ingredients and stir to combine.

Add in egg yolk, buttermilk, baking soda and vanilla. Stir to combine.

Pour mixture into a greased 9 x 7 inch baking pan.

Bake at 350 degrees for 15 minutes or until toothpick comes out clean.

Frosting:

As soon as cake comes out of oven mix up frosting.

In a small sauce pan combine butter ,milk, cocoa powder, and powdered sugar.

Stir until butter melts and ingredients are combined. Frosting will be thin. 

Add in vanilla.

Pour hot frosting over hot cake out of the oven.

Spread to cover cake.

 

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cakes💘💘

Ingredients:

½ cup all-purpose flour 
¾ cup sugar, divided
¾ teaspoon baking powder 
¼ teaspoon salt 
⅓ cup milk 
1 tablespoon oil 
1 teaspoon vanilla extract 
¼ cup chocolate-hazelnut spread 
⅓ cup semisweet chocolate chips 
¼ cup unsweetened cocoa powder, plus more for
garnish
¾ cup boiling water 
Coffee ice cream or vanilla ice cream (optional) 
Sliced strawberries (optional)

Directions:

Preheat oven to 350*F

In a medium bowl, combine: flour, 1/4 cup sugar, baking powder, salt.  Add milk, oil, vanilla.  Whisk until smooth. 

Stir in chocolate-hazelnut spread and chocolate chips.  

Divide the batter evenly among six 5 to 8 ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes

Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.

Swedish Sticky Cake ~ Kladdkaka

Swedish Sticky Cake [kladdkaka]

This authentic Swedish dessert is a fantastic combination of texture and rich chocolate flavor!Servings 8 servings

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 pinch salt
2 large eggs, room temperature
1 1/3 cups granulated sugar
1 tbsp. vanilla extract
1/2 cup or 113 g butter, melted and cooled slightly

Directions:
Preheat oven to 300°F (150 degrees C). Prepare an 8-inch pie plate.

Sift together the flour, cocoa powder, and salt then set aside.

Whisk the eggs into the sugar until smooth. (About five minutes on medium speed in stand mixer or a hand-held mixer on high)

Add the flour mixture, and stir by hand just until combined.

Pour in the vanilla extract and melted butter; stir until well combined.

Pour into prepared pie plate.

Bake on the lower rack of oven for 35 minutes, or until the center has slightly set.

Allow cake to cool for 1/2 hour in the pie plate.

Warm Fig and Chocolate Sponge Cake

I made this cake for dinner last night, 8/20.  It was decadent!
Warm Fig And Chocolate Sponge Cake

Ingredients:
1/2 cup superfine Sugar
2 tablespoons dark rim
2 teaspoons finely grated orange zest
1 tablespoon orange juice
12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into 
    scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Chocolate Craving Cake

Ingredients:

Cake

1 c all-purpose flour
1 c granulated sugar
1/2 c unsweetened cocoa powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. coarse salt
1 large egg
1/2 c whole milk
1/4 c vegetable oil
2 tsp. McCormick vanilla extract
1/2 c boiling water (you can use coffee here)

Frosting

1 c milk chocolate chips
1/2 c sour cream
1 tsp. McCormick vanilla extract

Directions

Preheat oven to 350 degrees F. Line an 8x8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.

Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in bowl of stand mixer.

Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.

Add in boiling water and gently stir- batter will be very thin.

Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean.

Cool for 10 minutes in pan, then continue cooling on a rack until room temperature.  While cake is cooling, make the frosting.

In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
Spread over cooled cake.

Minty Hot Cocoa

Minty Hot Cocoa

Make this warm cup of cocoa for a rich, satisfying treat that is lower in fat and sugar than traditional hot cocoa.  It is also dairy free and has no refined sugar.  To change up the flavor, skip the mint tea and add a dash of vanilla or almond extract.  Substitute a different non dairy milk or dairy milk for the almond milk if you like.

*

Ingredients:

1 cup unsweetened almond milk

1 peppermint  tea bag

1 tablespoon cocoa powder

1 tablespoon honey

pinch of sea salt

*

Directions:

Warm the almond milk in a small saucepan over medium-low heat with the tea bag.  Add the cocoa powder, honey, and sea salt, and stir to warm evenly.  Do not boil.  When drink is hot, remove the tea bag and serve in a mug.  Make 1 serving.

Chocolate Hazelnut Milk

Chocolate Hazelnut Milk

This luxurious milk celebrates the classic combination of chocolate and hazelnut.  It's a bit like drinking a glass of nutella.

*

Ingredients:

1/2 cup raw hazelnuts

3 cups fresh water

1 tablespoon unsweetened cocoa powder

1 tablespoon sugar

1 date, pitted

1/4 teaspoon vanilla extract

Pinch of sea salt

*

Directions:

Place the hazelnuts in a large bowl, cover with water and refrigerate overnight.  The nuts will almost double in volume. 

*

Drain and rinse the nuts.  Place the nuts, 3 cups fresh water, the cocoa powder, sugar, and date, vanilla extract and salt in a blender.  Blend at high speed for about one minute.  Strain the milk using either a muslin bag or a nut milk bag.  Wring out the liquid.

*

Store the milk in an airtight container in the refrigerator for up to 5 days.  Shake well before using.