Christmas Pinwheel Cookies

Ready to be baked

I made this recipe on Christmas Eve with my 6 year old brother who loves cooking. It is just a simple sugar cookie recipe with a twist. I came upon this idea on a facebook post and I wondered how they did it so I looked it up. I thought these cookies tasted great and my siblings loved them. They are amazing for parties and Christmas desserts (I made a few more batches for a Christmas party I went too).

Ingredients:
-2 cups flour
-1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup powdered sugar
-1/4 cup granulated sugar
-2 1/2 sticks unsalted butter (cut in small chunks)
-1 tsp vanilla extract
-1/2 tsp of food colouring of your choice (I used green)
-optional extract of your choice (I used peppermint)
-1/2 tsp of another food colouring (I used red)
-holiday sprinkles

Directions:

Final Result

Blend the first 5 ingredients in a medium bowl. Slowly add butter and continue mixing. Add vanilla extract and mix well. Split your dough into 2 equal parts. Take the first part and blend in the green food colouring and peppermint extract. Mix until colour is spread out evenly. Do the same with the other part but with the red food colouring and no extra extract. Roll out both portions of dough separately between two sheets of wax paper until it is about 1/4 inch thick. Put both on a cookie sheet and refrigerate for at least 2 hours. When firm, remove wax paper. Brush the red dough with water. Flip the green dough onto the vanilla dough so they are evenly stacked onto each other. Put the sprinkles on a large platter and set aside. Lightly press the edges together to seal. Begin rolling the long side of the dough into a swirl. Now lift your dough log onto the sprinkles and coat the log completely with them. Wrap the coated log with plastic wrap and refrigerate for 3-4 hours (or keep in freezer for up to 2 months, depending on when you are planning on using it). Slice the dough into 1/4 inch slices and bake on baking sheets for 350. When edges are golden (15-17 minutes) take out of the oven and let cool. Enjoy your Christmas Pinwheel cookies with a warm mug of hot chocolate.

Creme Brulee

First off I have somehow lost all of my pictures!!! I have no clue what happened but for my next few blog posts i'll be posting pictures that look as close to what I made as I can find! But now onto the true post, i made creme brulee...one of my favorite desserts! I made it ages ago but its been a good five years or so!! They are easy to make but just take a good deal of time!

Ingredients:
4 cups heavy cream
Vanilla bean*
1 cup sugar
6 egg yolks
8 cups hot water

Directions:
-Preheat oven to 325
-Bring cream and vanilla to a boil, take off heat and let sit (covered) for 15 min.
-In med. bowl whisk 1/2 sugar and egg yolks, whisk until lightened
-Add cream a little at a time
-Divide between 6 ramekins
-Place in roasting pan and fill with water till half way up.
-Back 40-45 min
-Refrigerate over night
-Remove from fridge for 30 min
-Divide 1/2 cup sugar over and torch until golden

There ya have it! Nice and tasty and simple!! PLEASE try it!!!!

Baked Oreo Cheescake

Who doesn't love Oreo's and cheesecake? So I decide to make Oreo cheesecake. I have always heard making a baked cheesecake can be a challenge but it turned out perfect and was delicious. Here is a link to the recipe, Baked Oreo Cheescake Recipe. 

Ingredients: 

36 OREO Cookies, divided
1/3 cup  butter or margarine, melted
3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup  sugar
1 cup Sour Cream1 tsp.  vanilla
4 eggs

Directions: 

HEAT oven to 350°F.

CRUSH 26 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Strawberry Cheese Cake

Everything went well while making this. It took a lot longer than I expected but it was worth it in the end. Here is the recipe. cheese cake recipe

Chocolate Peanut Butter Chessecake:

Ingredients:

Base:                                 Filling:                                  Topping:

7 oz graham crackers       16 oz cream cheese                 1 cup sour cream             
½ cup salted peanuts        3 large eggs                             1 cup chocolate chips                            
½ cup chocolate chips     3 large eggs yolk                      2tbs brown sugar                                             
½ cup chocolate chips     1 cup superfine sugar                                                           
                                        ½ cup sour cream
                                        1 cup creamy peanut butter                                                         

Method:

1. Preheat the oven to 170°C/gas mark 3/325°F.
2. Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
4. Put in the fridge while you make the filling.
5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
7. Take the cheesecake out of the oven while you make the topping.
8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10. Put it back in the oven for a final 10 minutes.
11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Chocolate Meringue Pie

My friend, Kate, gave me this recipe. I don't know where she got it but I tried it and it was great. I made it for my little brothers birthday party as a treat and he and his friends all loved it. It was a little messy though especially for younger kids. It also takes a long time to make but I think that it is well worth it. 

Ingredients:
Pie crust:
-1 pie pastry (single crust)

Pudding:
-2 cups sugar
-6 TBSP flour
-6 TBSP cocoa
-1 tsp salt
-6 egg yolks
-4 cups milk
-2 tsp vanilla extract
-2 oz unsalted butter

Meringue:
-5oz egg whites
-10oz sugar
-1 tsp vanilla extract

Directions:
Pie Crust: Roll out pastry into a 12 inch circle and put into a 9 inch pie pan. Place in freezer for 20-25 minutes. Line with foil and fill it with dried beans (used as weights) and bake for 20 minutes at 400 degrees. Lower temperature to 350 and cook for another 15 minutes or so. Remove foil and beans and continue baking for 10-20 minutes or until fully baked. Let cool.

Pudding: Mix flour, cocoa, salt in medium bowl. Add egg yolks. Add milk (1/2 cup at a time to prevent lumps). Pour into saucepan and cook on medium heat, stirring constantly until thickened and starting to boil. Remove from heat and stir in the butter and vanilla. Pour through strainer into bowl. Pour into the pie shell and chill in fridge for 4 hours or until firm.

Meringue: Place sugar and egg whites in a kitchen-aid bowl (The first time I was hoping to make these, I didn't have it so I just bought it at Walmart). Place bowl in a pan of simmering water. Heat, stirring constantly. Check temperature regularly. When the whites of the egg reach 140 degrees, remove from heat and whip until the meringue has cooled and tripled in volume. Beat in vanilla. Spread over pudding and shape peaks using fingers. Use a propane torch to lightly toast the peaks. Keep refrigerated until ready to serve.

Maple Pecan Blondies

I just stumbled upon this recipe and thought it would be good to make! I forgot to take a picture though so the image is from the original recipe which can be seen here.

Ingredients:
Blondies
2 cups all-purpose flour

3/4 cup pecans, finely chopped1 cup packed light brown sugar3/4 teaspoon salt1/4 teaspoon baking soda8 tablespoons unsalted butter, melted and cooled1/2 cup grade B maple syrup2 large eggs, room temperature2 teaspoons vanilla extract2 ounces maple sugar candy, chopped*

Maple Butter Glaze
1/4 cup unsalted butter
1/2 cup grade B maple syrup
1/4 cup light brown sugar

Directions
-Heat oven to 350 F
-Grease 9x13 pan
-Whisk dry ingredients in a large bowl
-Whisk wet ingredients in a smaller bowl
-Combine wet and dry and fold together.
-Spread in pan and bale for 20 min

-Melt butter in a small sauce pan
-Add syrup and sugar
-Bring to a boil for 2 min

*bring 2 cups maple syrup to 235F, let cool to 175F then stir till colour lightens.

This was a pretty good recipe, I dont like this type of stuff though so it wasnt amazing.

Triple Layer Chocolate Mousse Cake

I decided to do my dessert early since I won't have much time next week. It was a good thing I started early because it took me all day to finish! So if you plan to make this make sure you have lots of time and plan ahead.
Again I found this idea on Pinterest. It's a Martha Stewart Recipe.

Ingredients

• Vegetable-oil cooking spray
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 2/3 cup sugar
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup whole milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• ***Individual Chocolate Mousse
• 2 ounces solid semisweet chocolate

     

Directions

1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

***For the Mousse I decided to also make this (part of why it took so long to finish). I googled a recipe and found an easy on from Martha Stewart. I made two of this recipe. The first I made with semi-sweet chocolate chips. I tried to make the second with white chocolate since we didn't have milk chocolate in the house, but it wouldn't melt properly. I ended up going to the store and buying some milk chocolate which worked well.

 

Ingredients

• 4 large egg yolks
• 4 tablespoons sugar
• 2 cups heavy cream
• 8 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

 

Directions

1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

 

I accidentally made too much of the cake mix, so I decided to make some small ones and some larger ones using different sizes of muffin tins (I don't have the type of thing they said to cook it in, it was fine though cause I just trimmed off the edges of the cupcakes). With the smaller ones I did it how they said with the parchment paper, but with the larger ones I found some glass cups that were the right size and made them in there instead which worked really well. Also instead of making chocolate shavings I just made extra whipped cream to top them with.

These are DELICIOUS.

Apple Pie

Ingredients

Pastry:
3/4 cup (175 mL) Shortening 
3 tbsp (50 mL) Butter, softened
2-1/4 cups (550 mL) All-purpose flour
3/4 tsp (4 mL) Salt 
1/2 cup (125 mL) Ice water
Filling:
8 cups (2 L) Thinly sliced peeled tart apples (2-1/4 lb/ 1. 12 kg)
2 tbsp (25 mL) Lemon juice
1/2 cup (125 mL) Granulated sugar 
3 tbsp (50 mL) All-purpose flour 
1/2 tsp (2 mL) Cinnamon
Glaze:    
1 Egg yolk
2 tsp (10 mL) Granulated sugar

Steps:

1. In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking. Pour in water all at once; stir until loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead each into 3/4-inch (2 cm) thick disc. Wrap and refrigerate for at least 1 hour or until chilled.

2. On well-floured pastry cloth or work surface and using stockinette-covered or well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin at edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough until in 13-inch (33 cm) circle.

3. Loosely roll dough around rolling pin; unroll into 9-inch (23 cm) pie plate. Using sharp knife, trim edge even with pie plate.

Filling: In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated. Scrape into pie shell. Brush pastry rim with water.

4. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. Tilt sealed pastry rim up from pie plate at 45-degree angle.

5. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to form scalloped edge. With small decorative cutter or tip of sharp knife, cut steam vents in centre of pie.

6. Whisk yolk with 1 tbsp (15 mL) water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.

Lemon Chocolate Tart

I decided to attempt this dessert, also from Anne Lindsay's New Light Cooking, because I need something sweet after that horrible soy sauce. I was unsuccessful because our oven burns everything, and I swear I turned it to a lower heat and put it in for less time, but to no avail.

Ingredients:
2 cups chocolate wafer crumbs
2 Tbsp butter, melted
2 Tbsp corn syrup

Lemon Filling:
3 eggs
2 eggs whites
3/4 cup granulated sugar
Grated rind of 2 medium lemons
1/2 cup fresh lemon juice
2 tsp icing sugar

Directions: Pulse chocolate wafer crumbs until fine. Mix butter with corn syrup. Drizzle butter mixture into crumbs well. Butter a pie plate. Spread chocolate mixture over bottom and up sides, pressing firmly so mixture holds together. Bake in 375 F oven for 10 minutes. Lemon Filling: In bowl whisk eggs, egg whites and sugar. Whisk in lemon rind and juice. Pour into baked chocolate crust. Bake in 375 F oven for 18-20 minutes or until top is barely set. Let cool. Sift icing sugar over top. Serve.

Changes: I mixed everything in a regular bowl because we don't have a processor. Also, I had no chocolate wafer crumbs so I used graham crumbs and shredded dark chocolate into it. I didn't use lemon rind because we don't shop on Sunday, and I only decided to make this today.

Marble Swirl Pound Cake

I found my dessert recipe here.  This is a mix of both white and chocolate cake, and well served with vanilla ice cream.

Ingredients:

• 2 cups white sugar
• 1 cup butter, softened
• 3 1/2 cups cake flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup unsweetened cocoa powder

Directions

1. In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
2. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
3. Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

I made no changes to this recipe except served with ice cream.