Tag Archives: food

Cheesy Biscuits

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My daughter and I love sweets, and I have been posting mostly sweet treats on my blog, especially during the winter holidays. But my son has a salty tooth instead of a sweet one. He sometimes complains that I don’t make anything for him. So, this recipe is specifically for him! I haven’t forgotten about you, dear!

Makes about 15
Total time = 20 minutes

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon seasoning salt (or season to your own taste)
  • 2 stalks green onions,  finely chopped
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 3/4 cup shredded Cheddar cheese
  1. Preheat oven to 450 °F
  2. Sift together flour, baking powder
  3. Add salt and green onions
  4. Pour in milk and vegetable oil, mix until blended, dough is quite sticky
  5. Stir in cheese
  6. Drop about 2 tablespoons each of dough on to cookie sheets lined with parchment paper, spacing 2 inches apart (just shape them roughly, don’t have to be smooth)
  7. Bake for about 10 minutes
  8. Serve warm with butter or cream cheese spread

Simple Chocolate Mousse

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I just can’t get enough of chocolate, even after Christmas and New Year !  Most mousse recipes contain raw eggs which I don’t feel too comfortable with, especially with kids in the house. This recipe only uses 5 ingredients, it is much easier and doesn’t involve raw eggs.  Hope you enjoy it !

Makes about 4 servings

  • 3 ounces semi-sweet chocolate, plus about 1/2 ounce for toppings, finely chopped 
  • 1 cup heavy or whipping cream
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tablespoon of granulated sugar to adjust sweetness if desired
  1. Heat cream in a non-stick pot over medium heat
  2. Add chopped chocolate, sugar and salt, stir until smooth and chocolate all melted
  3. Turn heat off, mix in vanilla extract 
  4. Pour mixture through a fine strainer
  5. Let cool, cover and refrigerate overnight
  6. Before serving, whisk mousse using an electric mixer until soft peak is formed 
  7. Spoon or pipe into glasses then top with chopped chocolate

Sparkling Jello

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New Year is just 3 days away !  My daughter said I have to make something festive to celebrate. Last week, I came across a champagne and vodka jello recipe on Pinterest. Well…. I don’t drink and I can’t make something alcoholic for my kids, so I used Sprite instead and added some frozen berries to make it more colourful.  You can use any kind of clear carbonated drink you like.  Have a Happy New Year !

Makes about 12-16 mini jello cups, about 50 mL each

  • 2 envelopes or tablespoons unflavoured gelatin powder
  • 2 cups carbonated drink of choice (cold)
  • 200 mL water
  • 1-2 tablespoons granulated sugar if needed to adjust sweetness
  • Frozen berries, mangoes, or other fruits for decoration
  1. Sprinkle 2 envelopes of gelatin over 100 mL of water, let sit for a few minutes
  2. Add sugar to remaining water and heat until just boiled
  3. Pour hot water into gelatin mixture, stir until all dissolved
  4. Add carbonated drink, stir to mix, then pour into jello cups or bowls
  5. Add a few small pieces of frozen fruits to decorate
  6. Wrap and refrigerate until set, about 3 hours or overnight

 

 

 

Cake Pops

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This was another fun project that I did with my daughter.  She helped me make the cake balls and decorate them.  I am not a good artist, so I really admire bakers that can make beautiful and amazing cake pops, cookies and cakes.  This is just the basic recipe, you can decorate any way your imagination takes you !

To make cake pops, you need to prepare the cake, the frosting and the coating. You would also need cake pop sticks and a cake pop stand of or a styrofoam block for drying.   

Makes about 30 cake pops

For the cake

  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1+1/3 cup self-rising flour
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 90 mL milk

For the frosting

  • 1/3 cup unsalted butter, at room temperature
  • 120 gm cream cheese
  • 1+1/2 cup icing sugar
  • 1 teaspoon pure vanilla extract

For the coating

  • 24 ounces candy melts or chocolate
  • 1-2 tablespoons vegetable oil if using candy melts

To make the cake

  1. Preheat oven to 350ºF
  2. Sift self-rising flour
  3. Using an electric mixer with the paddle attachment,  cream butter and sugar until fluffy
  4. Add eggs, vanilla and milk
  5. Add flour in 2-3 portions, mix until blended
  6. Bake in muffin tins for about 20 minutes (toothpick should come out clear when inserted in the middle)
  7. Let cake cool completely

I used muffin tins because the cake would bake more evenly and it would take less time.  You can use a loaf pan, but bake it for about 35-40 minutes.

To make the frosting

  1. Using an electric mixer, beat butter and cream cheese together
  2. Add vanilla, then icing sugar in 2-3 portions
  3. Mix until smooth

To prepare the cake balls

  1. When the cake is completely cooled, break the cake into fine crumbs with fork or fingers
  2. Gradually add frosting, a couple of tablespoons at a time, mix and knead until you can roll mixture into balls
  3. Roll cake mixture into small balls, place on a cookie sheet lined with parchment paper, cover with plastic wrap and put in fridge for at least about 30 minutes

Meanwhile, start preparing the coating

To make the coating

  1. Melt candy melts or chocolate in a bowl over a pot of simmering water 
  2. Stir in a little vegetable oil, if using candy melts,to get desired consistency and to make coating shiny

Finally ! To assemble the cake pops

  1. Dip cake pop sticks into coating about 1 inch deep
  2. Insert coated sticks into cake balls (you may need to gently reshape them into balls)
  3. Dip into coating, covering the whole cake pop
  4. Gently tap off excess coating
  5. Decorate with sprinkles while coating is still wet
  6. Stand them into a cake pop stand or a styrofoam block to dry

Orange Cranberry Cookie Bites

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These cookies can be a delicious Christmas treat or you can have them anytime of the year! They have a rich butter flavour with a delightful orange taste.

Makes about 18-20 cookies

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar + more for dusting
  • 1+1/2 cup all-purpose flour
  • 1/4 self rising flour
  • 1/4 teaspoon salt
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dried cranberries
  1. Preheat oven to 350ºF
  2. Sift together flour, self-rising flour and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Add orange juice,orange and vanilla extract
  5. Add flour mixture in 2-3 portions, mix until blended, scraping sides and bottom of mixing bowl
  6. Stir in orange zest and cranberries
  7. Spoon about 1 tablespoon each of dough and roughly shape into balls
  8. Place on cookie sheets lined with parchment paper, about 2 inches apart
  9. Bake for about 12 minutes, then decrease temperature to 325ºF and bake for about 10 minutes
  10. Cool on cookie sheets for about 5 minutes, then completely on rack
  11. Dust with icing sugar when completely cooled

I shape the cookies into bite sized balls.  You can also shape them in bigger balls and flatten gently with a fork.

Gingerbread Cookies

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Every Christmas gingerbread cookie is at the top of my baking list.  The kids love to make and eat them.  My daughter and I spent a whole Sunday morning decorating them.  We had so much fun!

Makes about 24, depending on size of cookies
Total time = 90 minutes

For the cookies

  • 2+1/4 cake and pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/3 cup fancy molasses
  • 1 egg
  1. Preheat oven to 350°F
  2. Sift together flour, baking soda, salt and the 4 spices, set aside
  3. Using and electric mixer with the paddle attachment, beat butter and sugar until fluffy
  4. Add egg and molasses, mix until blended
  5. Add flour mixture in 2-3 portions, mix until dough starting to form
  6. Transfer dough to a floured surface, press together to form a ball
  7. Wrap with plastic wrap and put in fridge for about 1 hour for easy handling
  8. On a floured surface, roll dough into about 1/8″ thickness, cut with cookie cutters. 
  9. Gather dough scraps together, roll out and cut into shapes again
  10. Place cookies on cookie sheets lined with parchment paper
  11. Bake for about 8 minutes
  12. Cool on cookie sheets for about 10 minutes them completely on rack
  13. Decorate with icing and candies when completely cooled

For the icing

  • 2 cups icing sugar
  • 4 tablespoons milk
  • 4 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons water
  • food coloring for icing
  1. Sift icing sugar
  2. Add milk, corn syrup and vanilla
  3. Add water, a few drops at a time to get the desired consistency
  4. Add food coloring
  5. Mix until smooth

Use a thicker icing to outline the borders, let dry, then use a thinner icing for the middle.  The icing is almost transparent, so you will need to add white food coloring to make it white.

Easy Caramel Sauce

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This is a very easy (or you can say lazy) way of making caramel sauce. I actually tried, many times, the more classic way, using brown sugar, butter and cream. Somehow, I just couldn’t get the right color or the sauce just curdled. So this recipe is more practical and it tastes as good, if not better than the other one ! You can use as a dip for fruits or drizzle over cupcakes, coffee, ice cream, etc. Add some sea salt on top and you have salted caramel sauce!

Makes about 1 cup

  • 8 ounces caramel candies
  • 1/2 cup whipping cream
  1. Unwrap and melt candies in a non-stick pot over a pan of simmering water
  2. When candies are completely melted, add whipping cream
  3. Remove pan of water and heat non-stick pot directly on stove on low heat (remember to wipe the bottom of the pot)
  4. Stir constantly until smooth, be careful not to scorch
  5. Serve warm or at room temperature, store remaining sauce in refrigerator for up to one week

Ginger Cookies 

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These are one of my favourite cookies! I thought my kids would not like them, so I added a bit more ginger to please the adults’ palates. To my surprise, my daughter loves them. She said these cookies are really soft and tasty, and not spicy at all!

Makes about 24-30 cookies
Total time = 60 minutes

  • 2 cups cake and pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 brown sugar
  • 1/4 cup Crosby’s fancy molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons granulated sugar for rolling
  1. Preheat oven to 325°F
  2. Sift together flour, baking soda, salt and the three spices, set aside
  3. Using an electric mixer, beat together butter and sugars at medium speed until fluffy
  4. Add molasses, egg and vanilla, mix until blended
  5. Add flour mixture in 2 parts, mix until dough is formed, scraping sides and bottom of bowl
  6. Refrigerate dough for 30-60 minutes for easy handling
  7. Roll dough into 1 inch balls
  8. Lightly roll top half of cookie balls in sugar
  9. Place on cookie sheets lined with parchment paper, sugar side up, spacing about 2 inches apart
  10. Flatten top gently with bottom of a glass
  11. Bake for about 10-12 minutes

Pear Cobbler

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You may have noticed, I like to make my desserts or cakes into individual servings. Instead of making a big cake, I would make 12 minis. The main advantage, especially for baking, is that you can control your baking time and temperature much better. You would need less time, and your goodies would be baked more evenly. There is also more room to play around with your toppings and decorations! This cobbler is another mini version. Top it up with ice cream or a vanilla sauce like Creme Anglaise…..A great dessert on a cold day ! 

Makes about 8 servings

For the pear fillings

  • 400 g Bartlett or Anjou pear chunks (washed, peeled cored and cut)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • 4 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
  1. Coat pear chunks with lemon juice and zest
  2. Mix with brown sugar, cinnamon and melted butter

For the topping

  • 1/2 cup quick oats
  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  1. Mix oats, flour, sugar and cinnamon
  2. Add melted butter, mix until blended

To make the cobbler

  1. Preheat oven to 375ºF
  2. Spoon pear fillings into ramekins, add topping
  3. Bake on a tray for about 25 minutes, serve warm
  4. Top with ice cream or a vanilla sauce like Creme Anglaise

Light Creme Anglaise

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This is a modified version of the recipe I learned from my pastry course a few months ago. I didn’t have whipping or half and half cream at home, so I thought I would use milk and do a light version. It came out better than I thought! It may not be as creamy but it tastes almost as good as the original recipe! You can use it over any dessert, e.g. cakes, pies, puddings, pastries, cobblers, etc. 

  • 300 mL 2% milk
  • 4 egg yolks
  • 50 gram granulated sugar
  • 1/2 to 1 vanilla bean
  1. Gently whisk 1/3 of the milk with sugar and egg yolks, set aside
  2. Cut and scrape vanilla bean
  3. Put vanilla bean, including the pod, into the remaining of the milk and heat in a non-stick pot over medium heat until boil.
  4. Turn heat down to low
  5. Pour some boiled milk into egg mixture to temper, then pour back into the pot
  6. Heat mixture until thick enough to coat back of wooden spoon,  stirring constantly
    (Coat back of wooden spoon with sauce, draw a streak in the middle with your finger, if streak stays clear, the sauce is ready. Watch closely when cooking, the sauce thickens quite quickly. Do not over cook or you will have scrambled eggs instead!)
  7. Remove from heat, strain twice through a fine mesh
  8. Serve immediately or cool then refrigerate
  9. Use within one week

Original recipe by Chef Marco Ropke at the Pastry Training Centre of Vancouver