Simple Summer Strudel



Simple Summer Strudel


Fresh peaches, cherries and blackberries are a delicious combination in this simple and quick strudel.  This recipe couldn't be any easier, it took maybe 15 minutes to prepare.  In true lazy summer form, I used prepared puff pastry.  I do love to do everything from scratch, but sometimes quick and easy is the way to go.  I always keep a package of frozen puff pastry handy for last minute treats.  My kids' only complaint of this yummy strudel was that they didn't get enough!  I will definately be making this again.  Who knew these flavours would work so well together?!

Simple Summer Strudel
1 pkg frozen puff pastry, thawed
1 peach
3/4 cup pitted cherries, quartered
3/4 cup blackberries, halved
1/2 cup sugar
1 egg, beaten



Chop peach, into pieces that are roughly the same size as the cherries and blackberries. Place peaches, cherries, and blackberries in a bowl, add sugar and stir until coated.

  Roll out pastry on lightly floured surface into a large rectangle.  Spoon fruit mixture evenly down one side.  Brush edges of pastry with beaten egg.

 Fold pastry lengthwise across fruit. Seal edges.  Place on parchment lined baking sheet.  Score the top in several places. 

Bake @ 400°F for 30-40 min until golden brown and nicely puffed up.  Allow to cool, slice and serve with fresh fruit.

Lime Strawberrycream Cookies



Lime Strawberrycream Cookies

 These cookies are delicate and delicious.  The cookie is made up of Strawberry buttercream sandwiched between two lime cookies. They are adapted from the Lemon Berrycream Cookies I had previously made.  That recipe was one of my kids' favorites, and I anticipate I will try them over and over with different flavour combinations.  When I asked my daughter what she thought of the idea of making one of our "classics" with different flavours she said "awesome!"- I think that's her new favourite word.  She really is my biggest supporter.  She loves helping with the ingredients and ideas.  Both kids loved how these turned out and my daughter thinks they will make a great year end gift for her teachers.  Smart kid :)

Lime Cookie

1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 tbsp light cream
1 tbsp lime juice, freshly squeezed

2 1/2 cup flour
1 tsp baking powder
1/2 tbsp lime zest
pinch of salt

Cream butter and sugar together until light and fluffy.  Add egg and mix well.  Add cream and mix well. Add lime juice and mix well.

In a separate bowl combine flour, baking powder, lime zest and salt. Mix well.
Slowly add to creamed butter mixture. Mixing well.  Dough is mixed enough when it comes together and forms a ball.
Remove cookie dough from mixer.  No need to flour the surface as the dough is the texture of a play dough and should not stick

Divide into 4 equal pieces and roll each piece into a log approx 3cm in diameter.  Wrap each log tightly in plastic wrap and refrigerate for a minimum of 1 hour

Remove one log of dough from the refrigerator and use a sharp knife to slice into 24, 1 cm thick cookies.  Place on parchment lined baking sheet. Leaving a little space between each cookie (they don't spread much).

Bake @ 375° for approx 8 min, or until the bottom edge is just starting to turn a pale golden colour. Remove from oven cool for 1 min, then move cookies to a cooling rack. 
Repeat with each log of dough until all cookies are baked. Makes 8 dozen (96) cookies.  Allow cookies to cool completely.

Strawberry Buttercream

1/3 cup butter, unsalted, softened

1 1/3 cup icing sugar

1 tbsp whipping cream

1 1/2 tbsp Strawberry Coulis

Cream butter and icing sugar. Add coulis. Beat until light and fluffy.

Pipe Strawberry Buttercream on 1/2 (48) of the cookies, top with remaining cookies.  Refrigerate for 1 hour to allow butter cream to set.  Store cookies in refrigerator. Makes 48 sandwich cookies.

Strawberry Coulis

Strawberry Coulis

Strawberry Coulis burts with flavour, and is so easy and quick to make.  Use it in your favorite recipes or as a dessert topping.   I use this coulis in Lime Muffins with Strawberry Cream Cheese Glaze and in Lime Strawberrycream Cookies
Strawberry Coulis
(makes approx 1/2 cup)

1 cup  frozen strawberries, thawed
3 tbsp sugar

Combine ingredients in blender and puree until smooth

Strawberry Lime Ice Cream

Strawberry Lime Ice Cream

I love the sweet-tart flavour of strawberry and lime together, they combine perfectly in this creamy, yet fresh and zippy ice cream.  I kept this recipe really simple to let the pure flavours come through.  This ice cream is really easy and quick to prepare, my three year old son did everything, with the exception of turning on the blender. I have to wait  until he is on the couch, well hidden under a blanket, to turn the blender on in this house.  If your kids like to help in the kitchen this recipe is great, there is really no way to mess it up (not that they ever mess anything up :)
 

Strawberry Lime Ice Cream
3 cups strawberries, fresh
1/2 cup sugar
1/2 tbsp lime zest
1 tbsp lime juice, freshly squeezed
1 1/2 cups whipping cream

Combine Strawberries, sugar, lime zest and lime juice in a blender and puree.  Add whipping cream and blend.  Pour mixture into ice cream maker and follow manufacturers directions.  Ice cream makers generally freeze ice cream to a soft serve consistency. For firmer ice cream transfer to a freezer safe sealable container and freeze for an additional 2 hours. 

Cinnamon Swirl Pear Cake with Cream Cheese Frosting



Cinnamon Swirl Pear Cake with Cream Cheese Frosting




This is a moist and delicious cake, with tender pieces of pear and swirls of cinnamon and brown sugar throughout.  The top of the cake is crunchy and sweet, even under the layer of luscious cream cheese frosting.  This would be the perfect cake for a coffee date with a friend.

I made this cake last night, and it was just coming out of the oven as the kids were getting ready for bed, the aroma of pear and cinnamon filling the house. You can imagine their disappointment at not being able to eat it immediately.  They were good sports though and agreed that cake for breakfast would be fabulous, so I was able to hold them off.  I, of course, had to test it out last night, and I must say I was a little disappointed that it was falling apart as I was cutting it.  I had let it cool for 1 1/2 hours!  Surely that was long enough.  I decided to put it in sealed container, leave it to sit overnight and see what a little time would do.....I was not ready to call this cake a failure, because the flavour was so good.  When we woke up this morning my daughter said "I bet the cake is cool enough by now Mom", so with fingers crossed I removed the cake from the container and sliced a piece...Success!!!! The cake held together perfectly, it was easy to slice and serve.  My kids devoured it.  The frosting benefited from the extra time as well. 

Make this cake the night before you want to serve it, you will be glad you gave it some extra time.  I personally love recipes that I can make ahead of time for morning play dates or brunch.  Anything that gives me extra time in the morning is a winner with me.

This cake is so yummy, It will definitely become a favorite in our house.

Cinnamon Swirl Pear Cake

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup milk

1 cup  fresh pear, chopped

1/2 cup brown sugar
1 tsp cinnamon
1/4 cup unsalted butter, melted

Preheat oven to 350°.  Cream 2/3 butter and 2/3 cup of brown sugar until well mixed.  Add eggs one at a time mixing well after each. Add vanilla, mix well.

In a separate bowl combine flour, baking powder, 1/2 tsp cinnamon, baking soda and salt.  Mix thoroughly. 
Add dry ingredients to creamed mixture and mix well.  Pour milk in while mixing.  Mix until well blended. 

Fold in chopped pear.Set aside.

Combine 1/4 cup melted butter with 1/2 cup brown sugar and 1 tsp cinnamon.

Spray loaf pan with non-stick spray.  Spoon 1/3 of the cake batter into loaf pan.  Dot with brown sugar mixture. Spoon on more batter, dot with more brown sugar mixture. Repeat.

Top with remaining brown sugar mixture, this gives the cake a crunchy sweet top.

Bake @350° for approx 1 hr, or until toothpick inserted comes out clean.

Remove to cooling rack. Allow to cool for 10 min. Run sharp knife around edge of the cake.  Leave to cool for 1-2 more hours.  Remove from pan.

Cream Cheese Frosting

1/2 cup cream cheese, softened

2 tbsp unsalted butter, softened

1 1/2 cup icing sugar

1/4 tsp vanilla

1 tbsp whipping cream

Cream together cream cheese and butter until well combined and free of lumps. Add icing sugar, vanilla and whipping cream.  Mix well.

Frost cooled cake.

Place frosted cake in a sealed container overnight.  Slice and enjoy!

Pear Caramel Cheesecake

Pear Caramel Cheesecake

Cheesecake is my all time favorite dessert.  This cheesecake is infused with a delicate pear flavour, topped with fresh fragrant pears and drizzled with rich caramel.  It is worth every calorie, and seriously who's counting anyways? 
I think there exists a common misconception that baking a cheesecake is a daunting task.  It really is quite simple.   My husband baked me a delicious cheesecake for my birthday last year, and he does not bake.  So go on, give it a try, just make sure you have lots of people to share with!

Pear Caramel Cheesecake

Crust:
3 tbsp unsalted butter, melted
1 cup graham wafer crumbs
3 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 325°.  Line the bottom of a spring form pan with parchment.  Combine all ingredients and press into the bottom of the spring form pan.  Bake for 10 minutes.
Remove from oven and set aside to cool.

Filling:
2 bricks of cream cheese, room temperature
2/3 cup sugar
1 can (14oz/398ml) unsweetened pears
3 eggs, room temperature







Preheat oven to 350°.  Combine cream cheese and sugar and beat well, ensuring there are no lumps.  Add eggs one at a time, mixing slowly until each egg is completely incorporated.  Drain canned pears.  Puree pears until smooth. Add to cream cheese mixture and mix until well blended.  Pour filling over prepared crust.  Bake for 1 hour.  Turn off the oven.  Remove the cheesecake from oven and slide a thin sharp knife around the edge of the pan.  Return the cheesecake to the oven. Leave the door ajar and allowing the cake to cool slowly.  Remove cheesecake after approx 1 hr.  Cover cheesecake and refrigerate for at least 4 hours. I prefer overnight.  To serve remove rim of spring form pan.  Remove cheesecake from the base if possible.  Sometimes you can tell it's just not going to happen.  Don't sweat it, leave the base on. 

Garnish:
1-2 pears, fresh, ripe and slightly firm. Thinly sliced.

Caramel Sauce:
1/2 cup unsalted butter
1/2 cup whipping cream
1 1/2 cup brown sugar
1/2 tsp pure vanilla extract

Combine all ingredients in a small saucepan over low heat. Stir constantly until butter is completely melted. Raise temperature to medium-low heat, stirring constantly until sugar is completely dissolved. This is important, you don't want a grainy texture to your caramel.  Raise heat to medium, continuing to stir until mixture reaches a boil.  Stir at a boil for 2-3 min.  Remove from heat.  If taking your cheesecake somewhere use a thermos to keep your caramel deliciously hot. 

Garnish with fresh, thinly sliced pears. Drizzle with caramel sauce.  Serves 12.

Lemon Berrycream Cookies

Lemon Berrycream Cookies

These are lightly sweet, buttery lemon cookies filled with a beautiful and rich butter cream, which is bursting with the tart and tangy flavours of raspberries and blackberries. These cookies look so pretty and feminine.  They would be the perfect cookie for a baby shower, or a little princess tea party!

Lovely Lemony Cookie

1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 tbsp light cream
1 tbsp lemon juice, freshly squeezed

2 1/2 cup flour
1 tsp baking powder
zest of 1 lemon
pinch of salt

Cream butter and sugar together until light and fluffy.  Add egg and mix well.  Add cream and mix well. Add lemon juice and mix well.

In a separate bowl combine flour, baking powder, lemon zest and salt. Mix well.

Slowly add to creamed butter mixture. Mixing well.  Dough is mixed enough when it comes together and forms a ball.
Remove cookie dough from mixer.  No need to flour the surface as the dough is the texture of a play dough and should not stick.

Divide into 4 equal pieces and roll each piece into a log approx 3cm in diameter.  Wrap each log tightly in plastic wrap and refrigerate for a minimum of 1 hour. 

Remove one log of dough from the refrigerator and use a sharp knife to slice into 24, 1 cm thick cookies.  Place on parchment lined baking sheet. Leaving a little space between each cookie (they don't spread much).

Bake @ 375° for approx 8 min, or until the bottom edge is just starting to turn a pale golden colour. Remove from oven cool for 1 min, then move cookies to a cooling rack. 
Repeat with each log of dough until all cookies are baked. Makes 8 dozen (96) cookies.  Allow cookies to cool completely.

Berrylicious Buttercream

1/3 cup butter, unsalted, softened
1 1/3 cup icing sugar
1 1/2 Tbsp Raspberry Blackberry Coulis

Cream butter and icing sugar. Add coulis. Beat until light and fluffy.

Pipe Berrylicious Buttercream on 1/2 (48) of the cookies, top with remaining cookies.  Refrigerate for 1 hour to allow butter cream to set.  Store cookies in refrigerator. Makes 48 sandwich cookies.

These cookies would be heavenly with a scoop of Lemonberry Gelato and a few fresh berries.

Lemonberry Gelato



Lemonberry Gelato



Gelato is the Italian version of ice cream. I've created this gelato using a rich custard base to add a more complex flavour and velvety smooth texture.  Adding the lemon zest right at the beginning of this recipe allows it's essence to really infuse into the custard making a deeply rich lemon flavour.  The taste is absolutely homemade, you wouldn't be able to pick this up at the grocery store, or dare I say, not even the ice cream parlour. 

Lemonberry Gelato

1 cup milk

1 cup whipping cream

3/4 cup sugar (divided)

4 egg yolks

1 lemon, just the zest

4 tbsp blackberry raspberry coulis

fresh berries to garnish




In a heavy saucepan combine milk, cream, 1/2 cup sugar and lemon zest. Heat slowly, allowing the sugar to dissolve. Bring to a near boil (scald). Making sure not to allow the mixture to reach a boil. As soon as the smallest little bubbles appear immediately remove from the heat.  Allow to cool 6-7 min.

In a separate bowl whip egg yolks with 1/4 cup sugar  until smooth.

Return saucepan to burner. Over low heat slowly add egg yolk mixture stirring constantly.  Gently and slowly raise heat to medium, stirring the whole time until mixture begins to thicken. Don't rush this step, or you will cook your egg yolks too fast and they will curdle.  Cook on level 1 for 2-3min, then move to level 2 for 2-3 min, and so on and so on, until you reach level 6 or medium heat, stirring constantly.  This part is all about the feel and look of the mixture.  When it is done it will look like liquid silk. It will be shiny and smooth, not terribly thick just slightly thickened.  Remove from heat.  Allow mixture to cool, stirring from time to time to avoid a skin. It will thicken further as is cools. When the mixture is just warm add the coulis and mix well. You may strain through cheese cloth or an unused j-cloth at this point to remove the bits of lemon zest if you choose, although it is not necessary.  When mixture has cooled substantially, place in sealed container in the fridge until it is completely cold. 

Remove from fridge and pour into ice cream maker and follow manufacturers directions.  Mine is an  inexpensive, electric Cuisinart model that is extremely simple to use.  I simply pour the mixture in and turn it on.  An ice cream maker will generally make ice cream to a "soft serve" consistency.  For gelato extra freezing is required.  Pour mixture into a large freezer safe container with a tightly fitting lid and place in the freezer for an additional 2 hrs or so.  Gelato will keep nicely in a sealed container in the freezer for at least one week at optimum freshness.  This makes a great make ahead dessert. Makes a generous 2 cups.

If you don't have an ice cream maker, don't fret, you can still make delicious gelato.  Pour mixture into a large freezer safe container and freeze, stirring every 15 min or so,  until you reach the "soft serve" consistency. Cover and freeze and additional 2 hours or until set.

This gelato is smooth and tasty; it would be divine with a delicate cookie.

Blackberry Raspberry Coulis



Blackberry Raspberry Coulis

I love coulis!  It packs such a punch of flavor and is so quick and simple to make.  This coulis is "lick the spoon" delicious.  Fabulous over french toast, crepes, pancakes, ice cream, panna cotta or anything else you can dream up.
This recipe isn't a stand alone for the challenge (there is no lemon- I know), but it will be used in two recipes that I am working on (I'm crossing my fingers that they both turn out to be blogworthy). So if you want to make both new recipes this would be a great start.  Hint: the recipes to come are very different and would be delicious served together, but are absolute treats all on their own. 

Blackberry Raspberry Coulis
(makes approx 1/2 cup)

1/2 cup  frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
3 tbsp sugar

I always heap my measurement when using frozen berries.  I find that by the time they defrost they reduce to the right amount.
Combine Blackberries, raspberries and sugar in a blender. Puree until smooth.   Strain through a fine sieve; line with cheesecloth or an unused j-cloth if you want to remove all of the seeds . Refrigerate until ready to use.

Store unused coulis in a sealed container in the fridge. Enjoy in your favorite recipes or as a delicious topping!

Apple Cinnamon Rolls



Apple Cinnamon Rolls

 These cinnamon rolls are flaky, fluffy, moist and so delicious!!!!  The apple is worked into the dough, and adds a depth of flavour that you wouldn't normally find in a pastry, and just a subtle hint of apple flavour. These are quick and easy to make, but taste like you've slaved in the kitchen.
My daughter absolutely loves cinnamon rolls and asks for them almost every morning (no, she doesn't get them).  She is also my toughest critic, her compliments always mean so much to me because she is so honest.  She was half way through her second cinnamon roll this morning when she said "Ohhh I'm full, but I don't ever want to stop eating this!"  She made me swear I would leave her cinnamon roll for her and not let anyone else eat it, so that she could finish it later.  She has also requested that this be the recipe I use from now on, as did my husband.  Success!!!!

Apple Cinnamon Rolls

Pastry

2 cups flour

3 tbsp sugar

4 tsp baking powder

1 tsp salt

1/4 cup cold butter, cubed

1 large granny smith apple, peeled and coarsely grated
1/2 cup milk
1/2 tsp vanilla

Combine flour, sugar, baking powder and salt. Mix well.  Cut in butter until mixture resembles small crumbs.  Add grated apple, vanilla and milk. Mix with a fork just until dough starts to form.  The key to nice pastry is not to over mix, or over knead the dough.
Turn dough out onto floured surface. Knead about 10 times, until dough holds together nicely.
Add more flour to the surface. Roll out into a rectangle about 15"x11". Prepare filling.

Filling

1/3 cup butter, softened

1 cup brown sugar, packed

1 tbsp cinnamon

Mix all ingredients until well combined

Spread filling evenly on rolled out dough.

Roll up dough from long side. Cut into 12 equal pieces.  Place in lightly grease muffin tins. Bake @400° for 15-17 min.  Turn out onto cookie sheet immediately. Allow to cool slightly and serve. 

This recipe is quick enough to make in the morning before guests arrive for coffee. Dust a little flour on your nose and they'll think you've been baking for hours :)

Chewy Blueberry Double Chocolate Chunk Oatmeal Cookie Bars



Chewy Blueberry Double Chocolate Chunk Oatmeal Cookie Bars

 This week I needed to bake some cookies for my daughter's school bake sale, which worked out perfectly for me. Creating two new recipes a week is fun, and I like it, but the treats are starting to pile up. I still have half a pie on the counter from last week, and my pants are tight!
This was the first time I have tried dried blueberries, and I must say I love them in these cookies. They are chewy, and really pack a lot of flavor.  My kids (the ultimate judges) both loved these, and I'm sure the cookie bars that are left in the house won't last long.  I like to make cookie bars more than cookies for one reason only: I'm lazy!  I can make six dozen cookie bars all at once, and to make that many cookies would take over an hour just to bake. 

Chewy Blueberry Double Chocolate Chunk Oatmeal Cookie Bars

1 cup butter
1 cup sugar

1 cup brown sugar

2 large eggs

2 tsp vanilla

1 1/2 cups flour

1 1/2 tsp baking soda

1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg

3 cups rolled oats
1 1/2 cups dried sweetened blueberries
100g good quality white chocolate (coarsely chopped)
100g good quality milk chocolate (coarsely chopped)

Preheat oven to 350°.  Cream butter and both types of sugar until light and fluffy.  Add eggs one at a time, mixing well. Add vanilla mix well.
In a separate bowl combine flour, baking soda, salt, cinnamon, and nutmeg.  Mix well and gradually add to creamed mixture. Mix well.
Combine oats, blueberries and both kinds of chocolate. Stir into the cookie dough.

Spray a large cookie sheet with non-stick spray.  Distribute the cookie dough evenly on the cookie sheet and pat down.  Bake 20-25 min, until lightly golden.  Cut into 72 bars.  If you prefer to make cookies, as opposed to bars, drop on sheets by teaspoons and flatten slightly. Makes 6 dozen cookies. 

Make these cookie bars, I promise you will love them, so much so that you really do need to share.

Mango Strawberry Pie



Mango Strawberry Pie


At the beginning of the week when we came up with the ingredients,  my husband instantly said "pie".  I hate to admit, I groaned, out loud.  I also whined a little, "ughhh pie is so much work".  Pretty bad, I know. This is supposed to be a challenge right.  What can I say, I'm a cake girl.  I have made more cakes and cupcakes than I can count.  I make cakes for every occasion and just for the fun of it.  I am embarrassed to say, the number of pies I have attempted would easily fit on one hand.  I don't do lard, or margarine, they would never make it into my grocery cart and certainly not into my fridge.  But, everyone I know that makes great pies uses lard and their pies are amazing!  So what's a girl to do?....You guessed it, bring on the butter! This one's for you hubby, PIE!!!

Okay, this sounds terribly boastful, but here I go anyway...BEST PIE EVER!!!!!!!!! I was not expecting this pie to be tart, but it is, deliciously so....kind of like a nice tart strawberry rhubarb pie is.  I shall fear pie no longer. The butter pastry turned out beautifully, and did I mention that this pie is to die for. Seriously, you have to make this pie.

Buttery Rich Pie Pastry    (Make the pie pastry first, you will have time to prepare the fruit while the dough chills)
3 cups flour
1/4 tsp salt
1 cup butter- cold, cut into cubes
2 egg yolks (save whites for brushing the top of the pie)
6-9 Tbsp cold water (use only as much as you need to form dough)

Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.  Add egg yolks and enough water to form dough.  Mix until dough just comes together. Turn out onto counter and knead until dough holds together nicely. Divide in two discs, wrap tightly in foil and refrigerate for at least 30 min or up to 2 days.

Filling

3 cups fresh mango, cut into 1cm x 1cm cubes.

3 cups fresh strawberries sliced

2 tbsp orange juice, freshly squeezed

2 tbsp cornstarch

3/4 cup sugar

Combine all ingredients and toss well.

Remove pastry from refrigerator and roll out each disc into a circle just a little bigger in circumference than your pie plate.  Press one circle of dough into pie plate. Pour fruit filling into pie shell.  Top with remaining pie dough. Trim edges and seal the edge. Brush with egg whites beaten with a little water.

 Bake on rack on lower 1/3 of oven for 15 min @ 425°; Reduce heat to 350° and bake until pastry is golden and filling is bubbly, about 40 min.

Allow to cool a bit. Serve with vanilla ice cream.  Seriously BEST PIE EVER!!!!!