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 White Chocolate Scones



Lemonberry White Chocolate Scone


I hadn't really planned on making this recipe for this weeks challenge, but I had friends coming over this morning, and I can't have friends over and not bake.  So, no this is not the second recipe for the coulis- that is is still to come. 
I love scones, probably even more than muffins.  Again, the possibilities are endless.  The key to a nice scone is to not overwork the dough.  These scones have a light lemony flavor with lovely little berry pieces throughout.  You would think I'm nuts for white chocolate by this blog of mine, I'm really not. I prefer milk or even dark chocolate when I indulge.  I do find, however, that white chocolate has a nice light flavor that compliments fruit well and does not over power it.  These scones would make a nice addition to a brunch with some fresh fruit, and coffee of course.

Lemonberry White Chocolate Scones

3/4 cup milk
1 tbsp fresh lemon juice
1 egg

2 3/4 cups flour

4 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp salt

1/2 cup cold butter, cut into small cubes

1/2 cup frozen blackberries, coarsely chopped (chop when frozen, they won't turn to mush)

1/2 cup frozen raspberries, coarsely chopped (chop when frozen, they won't turn to mush)

1/2 white chocolate chips

Preheat oven to 375°.  Add lemon juice to milk, let sit for a few minutes.  Beat in the egg until thoroughly combined.  Set aside.

Combine flour, baking powder, baking soda, salt, and sugar. Mix well.  Cut in cold butter until mixture resembles coarse crumbs. 

Add berries and white chocolate. Mix.

Add milk mixture and mix lightly with a fork until a soft dough begins to form. Do not over mix.

Turn out onto floured surface. Knead 5-6 times until dough hold together, again, don't over do it.

Cut into 8 equal chunks and gently form scones.

Place onto large lightly greased cookie sheet.

Bake 15 min, or until a toothpick inserted comes out clean.

Remove from pan onto a cooling rack.

Scones are best eaten the day they are made, but can be wrapped individually and enjoyed the next day as well.

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!

Food Flips Finds: Unleashing My Inner Critic

I just added a new page to the blog: Food Flips Finds.  I don't know about all of you, but "disposable income" doesn't exist in my house.  There is nothing worse than spending your hard earned money only to be disappointed, especially when there are some real treasures out there! I will check out products, foods, kitchen gadgets etc. and give my honest opinion, brutal or glowing it will all be there!
Check it out!

Week #6: Lemon, Blackberries, and Raspberries

The sun is shining, my son is playing in the backyard, the squirrels are running up and down the fence and the robins are hopping the lawn.  Life is beautiful!  I love the freshness of a new week, I guess I always have.  In our big, busy lives the mark of the new week is enough for me to take a breath, reflect on the past week and look forward to the week to come.  One of the things I am looking forward to this week is creating some tangy and tart new recipes.  The family choose well this week:

Daughter: Lemon
Son: Blackberries
Husband: Raspberries

mmmmmm....don't you think?

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 :)

Week #5: Oops!

Alright, if you are one of my loyal followers, first of all thank you, and second of all you may have noticed I deleted my most recent recipe, something I have never done before and hope to never do again.  I posted the muffin recipe before all of my family members had tried it.  My son and I liked the muffins, however my daughter and husband did not.  My husband's vote weighs pretty heavily, as I can't remember the last time he hasn't liked something I've made.  I debated last night what to do: delete it, add a note to the post to say "hey you might not like this", or just leave it with the understanding that everyone has different tastes.  After much thought, I decided that in order to be true to my original intention the recipe just had to go.  I don't want to share "good" recipes; I want to share "great" recipes.  I want readers to know that the recipes I have created and shared are worth their time and effort in the kitchen.  I vow, only the best will do.

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.

Week #5: Cinnamon, Vanilla and Butter

Starting a food blog is not a good way to manage your weight, just incase you were wondering.
Try as I might, I could not convince my children to pick vegetables this week, they are enjoying the treats way too much.
Here's what they came up with this week:
Daughter: cinnamon
Son: vanilla
Husband: butter

Should be another tasty week!

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!!!!!

Amazing Disappearing Muffins



Amazing Disappearing Muffins

 I love to bake, and one of my favorite things to bake is muffins.  I like adapting and changing muffin recipes into something different.  These muffins are full of healthy fruit, with just a little white chocolate to sweeten them up.  These muffins have a beautiful citrus aroma and the contrast of the red strawberries against the bright orange of the muffin is so pretty. Both of my kids loved them. I was pondering over what to call these delicious muffins, but when the dozen I had baked lasted less than a day, they kind of named themselves.

Amazing Disappearing Muffins
2 cups flour

1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
zest of one orange (some people like the whole orange peel- I am not one of them. I am careful to avoid grating the pith- the white part- it's bitter)

1 egg
1/4 c milk
1/4 c vegetable oil
1 cup mashed mango (I used frozen mango)
juice of one orange

1 cup strawberries diced
1/3 cup white chocolate coarsely chopped

Preheat the oven to 375°. Spray 12 muffin tins with non-stick cooking spray.

Combine flour, sugar, baking powder, salt and orange zest in a large bowl. Make a well in the centre.

In a separate bowl, beat egg. Add milk, oil, mango, and orange juice. Mix well. Add to flour mixture. Mix until just combined.

Fold in strawberries and white chocolate.
Distribute evenly in muffin tins.
Bake for 20-25min
Allow muffins to cool completely before removing from tins.  Watch how fast they disappear!

Strawberry Mango Coladas

Strawberry Mango Coladas

It has been a long, long, long cold Canadian winter and I am ready for some sun! Nothing goes better with sunshine than a cold slushy bevy!  This twist on the pina colada is bursting with strawberries, mango and orange.  Bring on the Sun!!!!

Strawberry Mango Coladas

2 cups fresh strawberries (the strawberries I found were huge and juicy and so sweet- if you can't find good fresh strawberries, use frozen unsweetened)

2 cups frozen unsweetened mango chunks (frozen mango is great for so many things. The quality is often far better than that of the fresh mango we get here in Canada)

Look at the size of those strawberries!

2 oranges-just the juice freshly squeezed

1 cup pina colada mix (I used Mott's)
1 cup crushed ice
1 cup Malibu Coconut Flavored Rum

Place all ingredients into blender and blend until smooth.  Divide equally into four glasses. Share (or not)

Week #4: Strawberry, Orange, and Mango

I asked the family to lighten up the ingredients a bit this week.  This is by no means a low-fat blog, but we'll see, maybe one recipe will escape the butter and cream I so dearly love (maybe not).  Every one needs a little treat once in a while right?

Here's what the family choose:
Daughter: Strawberry
Son: Orange
Husband: Mango

I had better get thinking, this gets a little harder each week.

White Chocolate Panna Cotta with Blueberry Coulis

White Chocolate Panna Cotta with Blueberry Coulis






  Panna Cotta is a classic Italian Dessert, traditionally flavored with vanilla and served with fresh fruit. Panna Cotta is velvety smooth and decadent. It is truly a treat. I decided to change it up and add white chocolate and make a blueberry coulis to go along with it.  Panna Cotta is best chilled overnight, so it is a great make-ahead dessert.  Many recipes call for less milk and cream or more gelatin.  In my opinion this makes a Panna Cotta that is too jiggly (that is my technical term for it).  I like my Panna Cotta to be just set and slightly delicate, not bouncy or firm.  This Panna Cotta melts in your mouth, and no- it is not low fat!

Panna Cotta

1/2 cup milk

1 tbsp gelatin

3 cups whipping cream

1/2 cup milk

1/2 cup sugar

1/2 tsp vanilla

100g white chocolate ( I used Lindt swiss white chocolate)

Pour 1/2 cup of milk into a large bowl. Sprinkle gelatin over the top. Set aside and allow gelatin to soften.
In the meantime, finely chop chocolate.  Combine all remaining ingredients, including chocolate, in a heavy saucepan.  Gently bring mixture to a boil, stirring constantly.

Stir gelatin mixture. Add boiled milk mixture, and stir well until gelatin is completely dissolved.  Place bowl in an ice water bath, stirring occasionally until mixture is significantly thickened.  Approximately 45min.  Pour into 6 individual ramekins, each covered with plastic wrap. Chill at least 4 hours, although I highly recommend overnight.

Blueberry Coulis

2 cups  Frozen Blueberries (thawed)
1/3 cup sugar


Combine Blueberries and sugar in a blender. Puree until smooth.   Strain through a fine sieve. Refrigerate until ready to use.

1 cup blueberries to garnish
white chocolate shavings for garnish

To serve, run the blade of a thin sharp knife around the inside edge of the ramekin.  Briefly dip the outside of each ramekin in hot water, invert ramekin over dessert plate.  Panna Cotta should slide out. Drizzle with Blueberry coulis and garnish with fresh blueberries.  Indulge!

Blue Blondies



Blue Blondie

 If you have never tried a blondie, it is basically a brownie made with white chocolate and no cocoa.  For this challenge I decided to go out on a limb and add blueberry to this already perfect square, a gamble to be sure.  I was so nervous that these wouldn't turn out, that while they were baking in the oven I was pacing the kitchen wondering why I had attempted such a foolish thing.  Well, risk certainly has it's rewards. These are so delicious!  The kids had friends over after school, so I decided to test the blue blondies out on them. Kids are always honest (mine a little too much so), so when I received a rating of "awesome" from all of them I knew they would become a family favorite. These are very easy to make, which is good because they disappear quickly. 

Blue Blondies

1/2 cup melted butter
1 cup brown sugar (packed)
1 egg
1/4 cup milk
1tsp vanilla

1 1/4 cup flour
1/2 tsp salt
1/2 cup chopped white chocolate (I used Lindt Swiss White Chocolate)
1/4 cup semi sweet chocolate chips

1 cup blueberry pie filling

Preheat oven to 350°. Spray a 2L/2.2Q rectangular baking dish with non-stick cooking spray.

Combine melted butter and brown sugar in mixing bowl and mix until well blended.  Add egg and beat well.  Add milk and vanilla and mix well.

Add flour and salt. Mix until ingredients come together. 

Stir in both kinds of chocolate.

Spread mixture into prepared baking dish.

Top with blueberry pie filling,  gently spreading evenly (careful not to disturb bottom layer).

Bake at 350° for 40-45 min until toothpick inserted in the centre comes out clean.

Allow to cool. Cut into 32 bars. Devour!

Week #3: Blueberries, Milk, White Chocolate

This challenge is starting a day late, as it was Easter yesterday and we were happily visiting with both my family and my husband's family, one for lunch and one for dinner- How lucky we are to do that! I'd be lying if I said I wasn't just a little relieved that that no one suggested turkey for the challenge this week. After two turkey dinners mere hours apart, I've had my fill (until Thanksgiving of course when we will gladly do it all over again!)

It's time to switch gears  back to the sweets, and probably some baking.
The ingredients came quickly to my kids this week, perhaps they are getting the hang of this.
Daughter: blueberries
Son: milk
Husband: white chocolate (he stipulated that it  must be good quality- would I use any other kind?)

I'm going to aim for two recipes again, so keep checking back, or subscribe by email and get all the recipes delivered right to your inbox. 

Let The People Speak!

Okay, so apparently my "comment" section wasn't allowing people to comment, what's the point of having it then right?!  I do believe I have fixed the problem, thus allowing the comments to flow freely. Just click on "comment" below the post you would like to comment on.
So, if you have a comment bubbling up inside, please let it out!

Bodacious Blue Cheese Burgers

Bodacious Blue Cheese Burger

This burger is bursting with mellow blue cheese, smothered in grilled balsamic peppers and topped with crispy bacon. I'm so glad for this challenge! I never would have considered this combination and it was the BEST burger I have ever had!  I didn't need a single condiment there was so much flavor...mmmmm!


1 lb lean ground beef
1/2 sweet onion

1 egg

1 tbsp Worcestershire sauce

2 tbsp ketchup

2 dash of Tabasco sauce

salt and pepper
4 chunks mellow blue cheese

1 yellow pepper (red or orange would be fine too)

2 tbsp balsamic vinegar

1 tbsp olive oil

4 strips bacon

4 Kaiser Rolls
butter

Finely chop onion. Add to ground beef.  Add egg, Worcestershire, ketchup, Tabasco, salt and pepper and mix well.  Form into 4 patties, each with a chunk of blue cheese nestled inside.  Refrigerate for at least 2 hours to allow the beef to marinate. 
Thickly slice peppers. Toss with balsamic vinegar and olive oil.  Allow to marinate in the refrigerator for 2 hours.  Preheat BBQ.

Grill burgers until cooked through. Do not press down on burgers and try to flip only once.
Grill peppers on BBQ until slightly charred and fork tender.

Fry bacon until crisp.

Butter both sides of buns. Lightly grill on BBQ.

Place one burger on each bun, top with grilled peppers and bacon.  Add other toppings of your choice.  Enjoy with a nice cold beer!

Baked Brie with Roasted Red Peppers and Bacon

Baked Brie with Roasted Red Peppers and Bacon



Baked brie is probably my all time favorite savory treat.  The tang of the roasted peppers and the smokiness of the bacon in this recipe are a delicious contrast to the creamy brie.  Enjoy with multi-grain tortilla chips, or any light crispy cracker.

4 roasted red peppers (jarred)

2 slices bacon

1 round of brie 450g

1 tbsp parsley

Drain and coarsely chop peppers.  Cook bacon until crispy,  then crumble.  Chop parsley.   Score the top of the brie and place in a baking dish.   Top brie with peppers, bacon and parsley.   Bake for approx. 30min @350° until cheese is melted and bubbly. Enjoy with your favorite wine and friends!

Week #2: Bacon, Cheese and Peppers

Here we go again!  With a little effort, the family came up with the ingredients for the week. 
Husband: bacon
Daughter: cheese
Son: peppers

My mind is already whirling with the possibilities.  I will post the recipes as I make them.  I'm hoping to at least match last week with two recipes. Check back, or subscribe to the feed so you don't miss the recipes. I promise they'll be yummy!

Love Bites

Love Bites

Peanut butter cookies sandwiched with chewy caramel and chocolate. These are yummy and well worth the effort.  My kids both really like these cookies, and  one is enough to feel like you have had a real treat. Makes 36 cookies

Cookie
1/2 cup butter softened
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 375°.  Cream butter, peanut butter and sugar until light and fluffy.  Add egg and mix until well blended.  In a separate bowl combine flour, baking soda, baking powder and salt.  Add to butter mixture and blend well.  Turn dough out onto cookie sheet and press flat covering the base of the cookie sheet.  Bake for 12 minutes.  Remove from oven and allow to cool for 1 or 2 min only.  Using small cookie cutter (I used a 2" heart), cut out shapes from the cookie.  Move quickly, as the cookie will harden as it cools. Cut into 72 shapes.  These are the outside layers of the cookie sandwich.

Caramel
2 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1/4 tsp pure vanilla extract

Cover a cookie sheet with parchment. Combine all ingredients in heavy saucepan.  Bring to a boil over medium heat. Stirring constantly.  Once it has reached a boil, continue to cook for 9-10 min, until it lightens in colour slightly, and a dollop dropped in a glass of cold water forms a solid, yet soft malleable ball.  Remove from heat and immediately pour onto prepared pan.  Be careful it is extremely hot. Don't stir, or smooth out, this will change the texture of the finished caramel.  Just let it settle on its own.  Allow the caramel to cool completely. Cut out shapes with the same cookie cutter you used for the cookie layer. You will need 36 for the cookies (too bad you will have leftover caramel to munch on). Caramel should be soft and chewy, but still hold form. To make nice shapes, remove each heart as you cut it. If you leave it for even a minute it will start to stick back to the rest.

Chocolate
1 cup semi sweet chocolate chips divided

This is not very fancy or technical, but in my experience the easiest way to work with melted chocolate that you intend to pipe.  Place 1/2 cup of chocolate chips into a baggie. Heat it the microwave on high for  approx. 40 seconds.  Remove, seal baggie and smoosh with your hands until all chocolate is melted. Snip a small hole in the corner of the baggie to pipe.  Repeat with remaining 1/2 when you're ready for it.

Assemble the Cookie

Now that you have all of the layers prepared you can assemble the cookies.  Take one cookie, pipe on some melted chocolate, place a caramel on top. Set aside to set.  Repeat until you have used all 36 caramels. This will take one baggie of chocolate.  Once all of the bottoms have been assembled and have set, melt the next baggie of chocolate.  Pipe remaining chocolate on top of the caramel layer and place a cookie on top, finishing the "sandwich"  Allow to set completely. Enjoy! Store in an air tight container.

 

Heavenly Caramel Tarts

Heavenly Caramel Tarts

What could be more delicious than a chocolate shortbread tart filled with gooey caramel and topped with salted peanuts?  These are decadent, melt in your mouth, delicious little bites of heaven! 

Chocolate Shortbread Tart Shell

1 cup butter, softened

1/2 cup icing sugar

1 1/3 cup flour

2 tbsp cocoa

Cream butter and sugar.  Add Flour and cocoa, mix well.  You do not need to roll the tart shells out.  Using mini muffin tins, simply press approx one rounded tablespoon of dough into each muffin cup, coming up the sides.  Prick bottoms with a fork.

Bake @ 325° for 10 min.  Remove from oven, prick bottoms for a second time, return to oven and bake an additional 10 min.  Remove from oven and set aside to cool.

Caramel Filling
This is the same caramel that is used for the love bites, it is simply taken off the heat earlier.

2 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1/4 tsp pure vanilla extract

Combine all ingredients in heavy saucepan.  Bring to a boil over medium heat. Stirring constantly.  Once it has reached a boil, continue to cook for 6-7 min. Remove from heat and immediately spoon caramel into prepared tart shells.  Allow to cool until the top of the caramel is slightly set.
Coarsely chop 1/3 cup salted peanuts and sprinkle on top of the tarts.

Week #1 The Recipes Using Chocolate, Caramel, and Peanuts

I have definately set myself up for a lot of hard work here!  It is really difficult to come up with something original.  As far as I know, I have come up with two unique recipes.  I got lucky and both recipes turned out really well, no disasters to report this week.  My kids were in heaven. 

Week #1: My First Challenge

Here we go!  I can already tell this is going to be a lot more challenging than I had anticipated.  To begin with my son (age 3) doesn't quite get the concept.  When I asked what food he would like to use in a recipe he started dancing around the living room shouting out foods that he a) doesn't like- mango, and b) has never had- coffee.  So I needed to prompt him to choose something he likes. Well that worked and I got and emphatic "CHOCOLATE!".  My daughter, being the saucy little thing that she is, instantly said "pickles".  Oh boy....So day one and I need to set some ground rules.  I think perhaps in weeks to come I will make a picture book with my son with various foods in their food groups and let him choose one.  My daughter has been asked to not choose an item that would be disgusting with what her brother has chosen.  My husband had to be told that "no, he could not always choose meat".
Ground rules set, here is what they came up with:
Son: chocolate
Daughter: caramel
Husband: peanuts
I think I'm with the right family!
Now all I need to do is stop thinking of all of the yummy recipes I have in my cookbooks, and come up with a new recipe.....Stay tuned, and play along!