Last Hurrah

Just like most everyone else I am quite happy to abandon the treat parade that rolled through my life for the last couple of weeks and get back to a cookie-free lifestyle.  I actually started making salads last week and have been enjoying every bite of every crunchy piece of lettuce, carrot and radish.  But…

Yep, but.

…I promised Michael a lemony treat over the holidays and I never got it done.  And since I hate broken promises I had to follow through, even if the holiday baking season is actually over.

I rationalized that this past Monday was still part of the holidays since we had the day off work in lieu of New Years Day…that totally counts!

The Citrus Curd Tarts I threw together turned out to be just the right thing!  Michael’s been asking me to use up a pack of frozen tart shells some family member left in his freezer months ago, and I’ve been looking for an excuse to make Guilty Kitchen’s Citrus Curd ever since I first read the recipe. 

Added bonus:  Michael is actually friends with Elizabeth and her husband.  Small world.  :)

I had hoped to make the curd using Meyer lemons, but of course the day I went shopping for them I couldn’t get my hands on any.  So I went with the original recipe of lemons and limes and it was a huge hit.  Creamy, tart, tangy and oh so deeeeelish.

Baker’s note:  Do NOT bake the curd.  Bake the shells, then fill with the pre-made curd.  Top with whipping cream if desired, then chow down.

Turns out making curd isn’t all that hard.  Who knew?  It’s just finding a use for all those leftover egg whites that’s making my head hurt.  But if that’s the worst of it then I think we’ll be tackling this recipe again…and maybe again.  The variations are pretty much endless.

Oh, and what’s that?  Ah yes.  An excellent way to use up that leftover Christmas cranberry sauce.  Do it!  Then get back to that bigass salad.

Good Times 2011–Part Two

Part One of this recap reminded me of so many fun times this year.  Hard to believe there’s another six months to get through here!

July

• Canada Day – always a festive good time in downtown Victoria.
• Canada Day Fireworks – which ended up being the actual anniversary of my relationship with Michael.  :)
• Bonfire Campout – good times with friends and dogs.

August

• ParmanFest 2011 – a reunion with lovely lifelong friends.
• A daytrip to Salt Spring Island – relaxation with a side of Harley, wine and cheese.
• Epic West Coast Crab Boil – the first of many dinner parties hosted by Michael and I.

September

• Oceanside Camping for two – the post that reminds me I need to win the lottery and buy my own RV. {We ate good too.}
• Great Canadian Beerfest 2011 – I volunteered to drink a lot of beer.
• I left for two glorious weeks in Greece with my BFF!

October

• I took a much needed blogging break.
• Greece Recap – don’t worry I made sure to post plenty of information and photos about my amazing Greek vacation!
  • Athens
  • Mykonos
  • More Mykonos
  • Delos
  • Santorini: Tour Time
  • Santorini: Fira
  • Santorini: Oia
  • Sifnos
  • Athens: Acropolis
  • Athens: Last Day
  • Cats and Dogs
  • The Food

November

• Nada.  Blog breakin’ y’all.

December

• I made my blogging comeback – and you were all thrilled to bits.
• Holiday Feast – Round One & Two – because I’m just crazy enough to cook a big dinner for Michael’s family.
• Holiday Feast – Round Three – because I’m smart enough to stand back when a man is making paella for eight.
• Christmas with my Mom – complete with gifts and good eats.

All that’s left is New Years Eve!  I may just sleep until then…just putting these posts together has exhausted me.  And here I thought I was boring.

Thanks to everyone for an amazing 2011!!  Blog readers and supporters are really what makes this all worthwhile and I can’t thank each of you enough for cheering me on throughout the year. 

Here’s to a great 2012!

All Christmased Out

I will leave the decorations up through NYE but I’m so done with the holiday treats.  No more chips and dip, no more missing pieces from the gingerbread house, no more fingers in the cookie tin.

I don’t even know why I kept any of my holiday baking in my freezer.  I’m sure it will only taunt me and wag it’s finger at my too tight jeans.

But you…you!  You still get to enjoy my Nanaimo Bars from afar.  Maybe file this one away for next year.  I don’t want you blaming me for your too tight jeans.

Nanaimo Bars (by a true Nanaimo girl)

* yields 20-25 bars depending on how you cut them

Ingredients:

Layer One

• 1/2 cup butter (or margarine), room temperature
• 1/4 cup sugar
• 5 tbsp cocoa
• 1 tsp vanilla
• 1 egg, beaten
• 1/2 cup chopped walnuts
• 1 cup medium coconut
• 2 cups graham cracker crumbs

Layer Two

• 1/4 cup butter (or margarine), room temperature
• 3 tbsp milk
• 2 tbsp vanilla custard powder, sifted
• 2 cups icing sugar, sifted

Layer Three

• 4 oz semi-sweet chocolate
• 1 tbsp butter (or margarine)

Directions:

Layer One

1. Combine graham cracker crumbs, coconut, walnuts and cocoa – set aside.
2. Place butter, sugar, cocoa, and vanilla in a metal bowl set atop a pot of lightly boiling water (or use double boiler).  Stir until butter melts and ingredients combine.
3. Add a big scoop of the warm mixture to the beaten egg and whisk to temper.  Immediately add egg mixture to bowl of warm mixture and whisk to combine.  Remove from heat.
4. Add dry mixture to wet mixture and stir well to combine.  Press mixture into a greased 8x8 or 9x9 square pan.  Cool.

Layer Two

1. Using a hand mixer, blend all ingredients together until smooth and creamy.  Spread over Layer One. 

Layer Three

1. Using the double boiler set up again, melt the chocolate and butter together, stirring until smooth.  Spread carefully over Layer Two.
2. Chill for at least one hour before cutting into squares using a sharp knife dipped in hot water.

Every year since 1996 I’ve attempted to make these as good as my Mom used to.  And every year since 1996 one layer gives me grief.  This year the bottom layer is my best yet (!) but the easiest layer, the chocolate, decided to torment me and not get smooth. 

Bumpy chocolate tastes better anyway.  No?

And with that, Chibi says ‘Merry Christmas to all, and to all a goodnight’.

Even hairless dogs get turkey comas.

Occasional Eats

You know how there are some recipes you only bring out for certain occasions?  And you know how Christmas is loaded with those special recipes?  And you know how every year when you break out those recipes you wonder why you only make this stuff once a year?

You do?  Good.

That means you understand why I was excited to make a batch of my Smoked Salmon Dip for a holiday party last weekend.  And you understand why I actually grinned when I bought the salmon.  And you understand why I kept a heaping dish of the dip for myself instead of taking it all to the party.

Do me a favour.  If you happen to make this (and you really should!) any time other than Christmas, please invite me over.

Other seasonally Christmas treats and eats:

• Nanaimo Bars
• Smoked oysters
• Cheese balls
• Bacon Dippers (best crackers EVER)
• Grandma’s Cabbage Salad

Aside from the obvious turkey and trimmings, what are your favourite foods that only come around once a year?

Happy Christmas Eve everyone!!

Every Day I’m Truffling

Well, we can all thank Pinterest for this one.  The biggest thing I’ve learned since signing up a month ago is that apparently damn near anything can be turned into a truffle.  Particularly any kind of cookie.

Pinterest definition of truffle:  Ball of yumminess dipped in chocolate. :)

Kind of like a cake pop in that you pulverize the cookies, add icing, roll into balls, dip and decorate.  Good times, good times.

Sugar Cookie Truffles

*yields approximately 24 tasty treats

Ingredients:

• 24-30 sugar cookies, not frosted (homemade or store bought)
• 4 tbsp cream cheese, room temp
• 1 tbsp butter, room temp
• 1 tbsp icing sugar
• wee splash of vanilla
• drizzle of milk for thinning
• 2 cups chocolate of your choice (I made a batch of white chocolate and a batch of semi-sweet chocolate)
• 2 tbsp butter, shortening, or coconut oil
• festive sprinkles (optional)

Directions:

1. Break up your sugar cookies, place in food processor (or good blender) and process until a fine crumb is reached.  If you have any chunks larger than your pinky fingernail, sift those out.  Set crushed cookies aside in mixing bowl.
2. Use the food processor again to mix together cream cheese, butter, icing sugar and vanilla to make a quick, slightly thick butter cream.
3. Start adding the crushed cookies to the frosting in the food processor, pulsing to incorporate.  If the mixture gets too dry add a tiny drizzle of milk.  When the mixture comes together without crumbling apart too much it’s ready.
4. Scoop by the heaping tablespoon into your hand, squeeze and roll into balls.  Place on a baking sheet and let set in the freezer for 15 minutes before dipping.
5. When ready for dipping use a double boiler over medium-low heat (or microwave) to combine chocolate and butter/shortening/coconut oil.  Stir frequently until smooth.
6. Using a skewer, poke each cookie ball and dip into chocolate mixture.  Place back on baking sheet.  Before chocolate completely dries, add sprinkles if using.  When all cookie balls are coated, place in refrigerator or freezer to set.
7. Store in refrigerator or freezer, covered.

*Baker’s notes: This took some trial and error to get the right consistency.  I really had to squeeze them tight when initially rolling into balls.  Also, my food processor isn’t big enough for step 3 so I made the icing in my stand mixer using the paddle attachment and added the cookie crumbs that way.

These took a bit of work, but are such a fun way to present a festive cookie!  They make a super cute gift and if you don’t tell the recipient what’s inside they are a tasty surprise.  :)

What cookies would you turn into truffles?  I’m thinking ginger snaps would be be deeeeelish coated in dark chocolate.  nom.

Sugar and Everything Nice

Remember when I boldly stated that I had a list of fifteen things to bake this holiday season?  Yes, I’m a nutter.  I think I pulled off five of the fifteen recipes.  Who was I kidding?

Sugar Cookies aren’t even a usual thing on my Christmas baking list.  I normally make them for Valentine’s Day (who doesn’t love a pink sprinkled heart on V-Day?!), but for whatever reason I had them on this year’s recipe list and they made the cut for actual cookies baked.

Basic Rolled Sugar Cookies with Egg Nog Icing

*yields approximately 4 dozen cookies depending on the sizes you cut

Cookie Ingredients:

• 1 1/2 cups butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups flour
• 2 tsp baking powder
• 1 tsp salt

Cookie Directions:

1. In a large bowl (or stand mixer) cream together butter and sugar until smooth.  Beat in eggs and vanilla.
2. In a separate bowl stir together flour, baking powder and salt.  Carefully add dry mixture to wet mixture and mix until combined.
3. Cover and chill dough for at least one hour (or wrap more tightly and chill overnight).
4. Preheat oven to 400 degrees. 
5. On a floured surface, roll dough out with a floured rolling pin to about 1/4 inch thickness.  Cut desired shapes and continue to reroll excess dough and keep cutting until all cookies are cut.
6. Place cookies one inch apart on ungreased baking sheets.  Bake 6-8 minutes.  Watch carefully…cookie bottoms should NOT brown.  Cool a few minutes on baking sheet then transfer to wire rack to cool completely.

Icing Ingredients:

• 1 cup icing sugar, sifted
• 2-3 tbsp egg nog
• 2-3 tsp brown rice syrup (light corn syrup works too)
• 1/4 tsp vanilla extract
• pinch of nutmeg
• food colouring (optional…I never bother)
• festive sprinkles

Icing Directions:

1. Stir together sifted icing sugar and egg nog until smooth. Whisk in syrup, vanilla and nutmeg until icing is smooth and glossy.  If icing is too thick, add more syrup and/or egg nog.
2. If using food colouring, divide icing into separate bowls and add colourings.
3. Dip cooled cookies into icing, or paint on icing with a pastry brush (I find this the easiest).  Sprinkle with festive sprinkles while icing is still wet.
4. Let set at least an hour before storing in an airtight container.

I made two and a half dozen large cut cookies and used the rest of the batter to make one large flat pan cookie which I then pulverized and turned into Sugar Cookie Truffles.

Say what?!  Yes.  Sugar Cookie Truffles.  Stay tuned.  :)

Fifteen things I so totally don’t need to bake for Christmas…

I live alone.  My family lives out of town.  My boyfriend and I ‘try’ to keep the treats to a minimum.  Clearly I’m an insane person for desiring to bake all of this stuff!

But it’s baking season!!  Waaaaah!!

My own personal annual standard recipes:

• Whipped Shortbread
• Mayan Chocolate Sparklers
• Nanaimo Bars
• Butter Tarts (but this year attempting to make my own tart shells…eek!)

A few traditional extras:

• Sugar Cookies (really just an excuse to buy edible glitter)
• Pumpkin Fudge
• Peanut Butter Kiss Cookies
• Pecan Pie
• Gingerbread cookies

Inspired by Pinterest: 

(honestly, this whole post can be blamed on Pinterest!)

• Coconut Macaroons
• Sugar Cookie Truffles
• Grinch Cookies
• Egg Nog Pound Cake

And a couple of recipes just for Michael because he loves lemony things:

• White Chocolate Lemon Truffles
• Mini Lemon Tarts (or Lemon Bars if I don’t get a handle on that whole tart shell pastry thing…)

Are you a crazy Christmas baker?  What are your must-bakes each year?  Can you help me with my pastry phobia?

Coffee Crafts Cocktails

Saturday morning my friend Laura and I made plans to meet for coffee and a chat at what might be my new favourite little coffee spot…The Parsonage Cafe / Fernwood Coffee Company. I’ve actually been there once before but for some reason never blogged about it…I should have because my latte was perfection and the quiche was to die for.

This weekend I ordered up another fabulous latte…complete with coffee art…

For food I opted for a simple sesame bagel with cream cheese…

And they offered me homemade preserves…I chose strawberry rhubarb.

When we finished up our coffees we decided to hit up a couple of the local Christmas fairs.  A small craft fair followed by a large artisan fair.  We kept our blood sugar up with samples of antipasto and organic chocolate while we wandered.

No Christmas prezzies were purchased but I did walk out with a knit neck warmer for myself…um, and fresh fudge. :)

After we went our separate ways I headed to the mall to cross a few errands off my list.  While I was there I decided I might as well pick up a bag of Starbucks Christmas Blend and since I used my registered card I received a tall reduced fat egg nog latte at no charge.  ho ho ho!

Spelled my name right!

Back at home I was very glad for the homemade chicken soup in my refrigerator. A bagel and coffee definitely wasn’t enough food for the day!

After a few hours of relaxing on the couch it was time to head out for a couple of casual cocktails with my friend Nicole at Clive’s Classic Lounge.  I opted to enjoy our visit and skip playing food paparazzi for the night.  The cocktails and company were worth the break from the camera. :)

Recipe: Basic Butter Tarts

Due to the Halibloggers cookie exchange I haven’t done much of my own holiday baking this year.  At the last minute I realized that I had totally forgotten to make butter tarts for FH!  He’s pretty simple in his baking likes and dislikes, but butter tarts are definitely on his list of Christmas faves.

Thankfully I had remembered to pick up the frozen tart shells a couple of grocery trips ago and my recipe is super fast and easy to make.  (One day I shall tackle homemade pastry, but this was not the day!)

Basic Butter Tarts

Ingredients:

• 1 egg, beaten
• 1/3 cup butter, softened
• 1 cup brown sugar
• 2 tbsp milk (or milk substitute)
• 1 tsp vanilla
• 1/2 cup raisins or currants
• 1/4 cup pecans or walnuts (optional)
• 1 dozen frozen pastry shells

Directions:

1. Combine all ingredients.
2. Fill tart shells 2/3 full.  (I use a muffin tin to hold the tart shells, but a baking sheet works fine too.)
3. Bake at 450 degrees for 8 minutes, then reduce heat to 350 degrees and bake 12-15 minutes longer. 

Easy peasy!

FH doesn’t like raisins or nuts, so I made 3/4 batch just plain…and made 3 with raisins for me!

(OK, mine might have cooked a teeeeny bit long…watch your pastry!)

Recipe: Mayan Chocolate Sparklers

Each year I try to add a new cookie to my Christmas baking repertoire.  Not that I’m doing a lot of Christmas baking this year, but I am aiming to have a solid list of six items that I will turn to each year when the season calls.

This year’s item is a winner!  I’ve made these once before and thought that the cinnamon sugar coating screamed Christmas, so they made the cut for the Halibloggers Christmas Cookie Exchange and I think they are keepers for years to come.

Mayan Chocolate Sparklers

Ingredients:

Topping:

• 1/2 cup sugar
• 1 tsp cinnamon

Cookies:

• 3/4 cup vegetable shortening
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 eggs
• 1 3/4 cups all purpose flour
• 1 1/4 cups cocoa powder
• 1 tbsp cinnamon
• 2 tsp baking soda
• 1/4 tsp ground black pepper
• pinch cayenne pepper
• 1 cup semi-sweet chocolate chips (I use mini)

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Combine sugar and cinnamon in small dish for topping.
3. Beat shortening, butter and sugars in large bowl until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips (by hand, the dough will be quite stiff).
4. Roll in 1" balls, don't flatten. Roll into cinnamon sugar topping. Place on prepared cookie sheets about 2" apart (cookies will expand during baking).
5. Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes, then transfer to wire rack to finish cooling.

 

Yields: approximately 5 dozen.

Note: Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time.

Not too sweet, spicy cocoa goodness!  Serve with creamy hot chocolate and enjoy!