Classic Tiramisu

                          

 

                                                                   Classic Tiramisu

Meet my friend James who is a "can do anything" in the kitchen.  When his wife and I left for a club program, I took the first photo but when we returned later, his finished dessert was on the counter.  His secret ingredient added was a purchased flavor enhancer, Pistachio Paste.  James shared the recipe he used.  This Classic Italian Tiramisu is seriously one of the easiest desserts to make! It's picture perfect with a sweet mascarpone filling, espresso dipped lady fingers and all the cocoa powder on top! 

Ingredients:
¼ cup Dutch Processed cocoa powder, plus more for dusting
1 cup brewed espresso (optional to add a few tablespoons of dark rum)
1 tablespoon vanilla extract
5 large egg yolks, cold (I use pasteurized eggs)
½ cup white sugar
¼ teaspoon kosher salt
16 ounces mascarpone cheese, chilled
1.75 cups heavy cream, chilled  (1 3/4 cups)

3 tablespoons Pistachio Paste
28 hard ladyfinger cookies
Directions:
Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled heavy cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

How to Store Tiramisu

You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once it's been stored overnight.

How to Freeze Tiramisu
I do not recommending freezing tiramisu since. The no-bake and nature of other ingredients do not make it a great candidate for freezing.

Tips and Tricks

ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge. 

Get the ladyfingers from an Italian market if possible!!

Mascarpone is essential. There is no substitution for it - so while you're out looking for the ladyfingers, grab the Mascarpone. 

No espresso on hand - no problem! Use coffee! 

Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!

NOTE - DO NOT SERVE IT RIGHT AWAY! 

While it will be delicious, the cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.

Tiramisu Pancakes

                                                         

  Tiramisu Pancakes

The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead.

Ingredients:

Cocoa Mascarpone Pancakes
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish

Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.

Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks.

Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.

Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.

Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes. 

Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed. 

Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup.

Makes 12 pancakes for 4 to 6 servings

Tiramisu Palmiers With Chocolate-Coffee Marscapone

 

Tiramisu Palmiers With Chocolate-Coffee Marscapone

Tiramisu Simple palmiers get a flavor injection with tiramisu flavorings of rum, cocoa and coffee plus mascarpone. These crisp, cookie-style pastries are a snap to put together, thanks to store-bought puff pastry. That said, they can be a bit finicky. The one trick is to keep the pastry as cold as you can when defrosting and before slicing.
Makes 18 palmier cookies 
Ingredients:
3/4 cup (175 mL) + 1 tbsp (15 mL) granulated sugar, divided
1 pkg (397 g) puff pastry (not pre-rolled), defrosted but still cold
1/4 cup (60 mL) mascarpone cheese
1 1/2 tsp (7 mL) cocoa powder 

1 tsp (5 mL) instant coffee or instant espresso granules

Rum Glaze (Optional)
1/2 cup (125 mL) dark or amber rum
1/2 cup (125 mL) granulated sugar
Directions
Preheat oven to 425°F (218°C).

Sprinkle counter with 3/4 cup (175 mL) sugar. Place pastry overtop. Roll out sheet, pressing pastry down so sugar adheres to underside, until you have an 8 × 10-inch (20 × 25-cm) rectangle. Spread mascarpone over surface right to the edge. Sift cocoa over surface, then evenly sprinkle with coffee granules and remaining sugar.

Take the two opposite long sides and bring each about halfway to the centre, then fold again bringing the outside edges right to the centre. Next, turn one side over the other and gently press. Refrigerate to chill, about 30 minutes. Slice pastry into 1/2-inch (1-cm) slices. Arrange over a parchment-lined baking sheet. Refrigerate to keep dough cool until oven is preheated.

Bake in centre of preheated oven until golden and crispy, 16 to 18 minutes. Palmiers are best the day they’re made. If making ahead, store in a sealed container between layers of parchment paper in the freezer for up to 1 week.

If making glaze, microwave rum and sugar in a small bowl until sugar dissolves. Just before serving, brush palmiers with glaze.

Hazelnut Chocolate Layer Cake

Hazelnut Chocolate Layer Cake

Chocolate and Hazelnut are a match made in heaven in this knock-out- bake.
Ingredients:
5 ounces (150g) blanched hazelnuts, divided
3/4 cup (175 g) unsalted butter softened, plus more for greasing
2/3 cup (160g) self rising white flour
2 tablespoons (25g) cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2/3 cup (175g) caster sugar
3 medium eggs, beaten
5 tablespoons whole milk
Buttercream:
2/3 cup (150g) Unsalted Butter

2/3 cup (150g) Icing Sugar
6oz (175g) hazelnut chocolate spread (Nutella)

Directiona:

Preheat oven to 350*F.  Roast the hazelnuts on a baking tray for 10 - 14 minutes or until golden.  Set aside and allow to cool.  Grease and line the rounds and sides of 2"x 8" round layer cake pans.

Combine the Cocoa, flour, baking powder and salt in a bowl.

In a food processor, whiz 4 ounces (120g) cooled nuts until roughly ground.   Whiz in the sugar until finely ground, then whiz in the butter.

Add the eggs and whiz to combine, then sift in the flour mixture and blend just until combined.  Add the milk and blend until smooth.

Divide evenly between the prepared cake pans and smooth the tops.  Bake for about 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool in the tins 5 minutes then turn out onto a wire rack to cool completely.

For the Buttercream, beat the butter in a bowl with an electric hand mixer for about 3 minutes until light and fluffy.  Beat in the icing sugar for another 2 minutes, then hazelnut spread. 

To assemble, put one sponge on a plate or stand, spread or pipe one-half of the buttercream over it., then place the second sponge on top and decorate it with the remaining buttercream.  Roughly chop the reserved (30g) hazelnuts and scatter over the top.

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

Caramello Martini With Salted Double Dark Chocolate Cookies

Carmelo Martini With Salted Double Dark Chocolate Cookies

Make it a grown-up milk-and-cookies moment and pair the creamy drink with a dark chocolate treat like these Salted Double Dark Chocolate Cookies.
Ingredients:
1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche
2 caramel squares for garnish

Directions:
Chill a coupe glass in the freezer for 15 minutes.

In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.

Pour into chilled coupe glass and garnish with two caramel squares on a skewer.   Makes 1 cocktail

                                     

                                          Salted Double Chocolate Cookies


Ingredients:

1½ cups (375 mL) all-purpose flour
1/2 cup (125 mL) Dutch-processed cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) flaked sea salt, divided
1 cup (250 mL) dark brown sugar, lightly packed
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, finely chopped

Directions:                                                                     Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to the same bowl and set aside.

Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined.

Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop the dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt.

Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.  Makes 38 cookies

1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche  
2 caramel squares for garnish

1. Chill a coupe glass in the freezer for 15 minutes. 

2. In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.
 
3. Pour into chilled coupe glass and garnish with two caramel squares on a skewer.

Makes 1 cocktail

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Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6

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

Homemade Coffee Creamer

 Homemade Coffee Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe of:

14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible flavor combinations:

French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

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.