Button up your overcoat... Gingerbread cake

Good Saturday morning!

Last night I had a strangely wonderful evening baking with a very special woman. My mother. Now to many of you this probably wont sound strange. I mean it is December, baked goods are usually made around this time, mothers 9 out of 10 times will bake at least 3 times a year, and really what could be so strangely wonderful about this. 

Well my dears my mother doesn't bake, except gingerbread cookies. However the cookies are made in secret before myself and sisters come home for the Holidays.  I haven't actually seen this happen in years. I can honestly say I have never baked a cake with my mother and surely not pranced around the kitchen sharing ingredients, reading recipes and listening to Christmas music. Until last night. And now my friends I am smiling, smelling scents of holidays to come, tasting lovely flavours: clementines, cinnamon, cloves, nutmeg, apples. Ah the Holiday season is officially here.

Was it the full moon last night? I am not sure but I had to share this recipe with you because I am now certain that it is truly special.

Ingredients:

• 1/2 cup butter, room temperature
• 1/2 cup brown sugar
• 2 egg
• 1 cup molasses
• 2.5 cup flour
• 1 tsp salt
• 1.5 tsp baking soda
• 1.5 tsp cinnamon
• 1 tsp ginger
• .5 tsp cloves
• 1 cup hot tap water

Method:

1. Cream butter, and then add sugar, egg and molasses. Beat well.
2. Sift together all dry ingredients.
3. Add 1/3 of the dry ingredients to butter mixture at a time, mixing well between each addition.
4. Add hot water and beat until thoroughly combined.
5. Pour batter into a greased greased bunt pan.
6. Bake at 350º for 35-40 minutes.

Glaze: 

1/2 Cup Brown Sugar

1 tsp Water

1/4 Cup Scotch (another 1/4 cup for you and whomever you are baking with)

1/4 Cup Cream

Put brown sugar and water up in a pan and heat on medium. The sugar will liquify and then begin to bubble. This will take at least 7 minutes on medium heat as you want to make sure the sugar begins to turn a darker colour. Then add scotch slowly to the pot. Be careful it will bubble up the sides. Take of the heat and add in your cream.

If you are in need of a bit of Holiday Spirit, and perhaps an evening filled with magic try this recipe out. Who knows what what surprise is in store for you. 

Eat, drink and enjoy!

I'd know know you anwhere... Caramel Treats

 Good Tuesday evening to you! 

There are certain recipes that I learned long ago and will never forget. The scents in the kitchen, the first taste, anxiously waiting for other peoples review... these moments will never fade in my mind. Lately as I teach my cooking classes I find myself getting a little nostalgic remembering back to when I first learned the different techniques that I am now privilidged enough to share with other people. I couldn't be happier than when I'm teaching cooking! After my lessons I always have a huge smile on my face and a skip in my step. It is too cool to know that I just helped somebody create a yummy meal that they will be able to make again and share with other people. Perpetually creating full tummy's and smiles.

The other day I was trying to figure out a fun dessert to teach and couldn't quite catch a recipe in my mind that stuck out. Then it happened! I thought about the first dessert I ever made from a recipe. Although simple it still taught me how to make caramel, use the oven carefully and create a teeth turning, mouth watering, sweeter than sweet, chewy, crunchy, chocolate, caramel, indulgent dessert. 

I went to my lesson and had an amazing time re-living this recipe and teaching it to somebody else. Now my friends I want to share it with you. 

Almond Rolka Squares

1 Package Graham Crackers

Place on non stick baking sheet as evenly as possible

1.5 Cup fresh caramel

in a pot put 1 cup sugar and 1 tsp water. Leave on medium heat

 the sugar will turn to liquid and then slowly start turning colour. Wait until the sugar is bubbling and has turned a deep brown then add 1/2 Cup Whipping Cream. Be careful when adding the cream as the sugar will bubble up quite quickly. Then pour the caramel onto the graham crackers .

Spread the caramel evenly so that it has fully covered the gram crackers.  Then take 1 package chocolate chips and spread over caramel. From there take 2 cups sliced Almonds and sprinkle them over the caramel and now melted chocolate chips. (Oh my, oh my oh my... )

At this point if your tummy isn't rumbling and your sweet tooth hasn't begun to go crazy you may be reading the wrong blog post. Next week we can concentrate on how to cook veggies =)

Then all you need to do is put it in the oven on broil for 2 minutes. EH VOILA you have the tastiest dessert, usually welcomed with open arms and mouths by friends, family, acquaintances and anyone else who may be close by. Cheers to childhood treats and kitchen memories.

Eat, Drink and enjoy!!!

Sugar, sugar... Cookies

It's Tuesday evening, and the last two days have been filled with many a treats. Tonight is a very special blog post as the culinary creations that I am going to share with you were made with a person I love very much. My middle sister. 

Now in order to celebrate her visit I decided to do something culinary wise that I knew she would love to participate in. This my dears is the fun task of baking and decorating cookies. 

Now I suggest if you are going to make this a day of fun you find yourself some pretty cool decorations and cookie cutters. For me it is usually what inspires the ability to decorate. 

Yesterday my kitchen was filled with fun Autumn colored candy sugar, Reeces Pieces, Royal Icing, A beautiful cinnamon sugar shaker that only but inspires the sweetest treats and the cutest pumpkin shaped cookie cutters.

Hand Decorated Sugar Cookies

780 Grams All-Purpose Flour

18 G Baking Bowder

6 Grams Salt

(Sift these ingredients together)

In a separate bowl cream together:

454 Grams Butter

400 Grams Superfine or Bakers Sugar

then beat in one at a time

100 grams (2 medium-large) Eggs

 

Then add dry ingredients and beat slowly until they just come together. From there shape the dough into a flat square and wrap in plastic. Refrigerate for 1 hour. 

Once the dough has rested roll it out and cut in any shapes you want! Tis' October and the season of pumpkins so this is what I used =) 

 

While cutting out the dough preheat your oven to 320F and bake for 8 minutes - (Check them after 6 just to be safe!) 

Or until the border of the cookie has begun to turn a golden brown.

Let the cookies cool, and while they do so make up an icing of 3 cups icing sugar, 2 egg yolks and 1 tsp cream of tartar. 

Then your ready to decorate! Put on some jazzy cookie decorating tunes and have fun.

Eat, drink and enjoy!!

Cruising down the river... Chocolate Chip Cookies

Good Friday morning to you!! 

I'm headed to the woods and river today. Off to cook and adventure in the wild wilderness. (Well not so much...) I will be "chefing" at a Choir camp for the next two weeks in the beautiful Valley. I'm not to sure whether or not I have internet so I wanted to make sure just incase I don't that you readers were left with a song and a few fun recipes. 

Chocolate Chip Cookies - Good for picnics, walks on the beach, afternoon treats or evening desserts. 

1/2 Cup Butter

1/2 Cup White Sugar

1/4 Cup Brown Sugar

1 Egg

1 tsp Vanilla

1 Cup Flour

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 Cup Chocolate Chips

Directions:

Cream together 1/2 cup butter, and both sugars. This means you want the two mixed well together. The sugar and butter will become soft and the texture should remind you of Playdo or toothpaste. Add the egg and vanilla to the creamed butter and sugar. Mix well so that they are all fully combined. In a separate bowl mix together the 1 Cup flour, 1/2 tsp baking soda and 1/2 tsp salt and chocolate chips. Combine the two, always dry to wet. So you will add the flour mixture in with the butter mixture. Combine until smooth.

Bake at 375F for 8-12 minutes depending on how hot your oven is. Every oven is a bit different. 

 You can bake all the dough right away.(Should make 12 medium sized cookies) Or what I like to do is roll it into a log and freeze it in saran wrap. This way you always have cookie dough on hand for fresh baked cookies.

I hope that this recipe brings a smile to your face, and a bit of sweetness into your weekend. I'll be writing again soon. Fingers crossed for internet in the woods. 

Eat, drink and enjoy!!!