Lemon, Ricotta and Almond Flourless Cake

Recipe adapted from Cakelets and Doilies

Lemon and ricotta...doesn't that just scream spring? Considering we've hardly had spring yet here in Winnipeg, it's nice to pretend. So, put on some happy music, bake this lovely cake and enjoy it in a sunny room with a cup of Earl Grey tea and pretend that spring has sprung! 

What you'll need

1/2 cup unsalted butter, softened

1 1/3 cups caster sugar

1 tsp pure vanilla extract

1/4 cup lemon zest (zest of about 3 large lemons)

4 eggs separated and at room temperature

2 1/2 cups almond meal

300 g ricotta

Flaked almonds to decorate

Icing sugar for dusting

How to

1.  Preheat oven to 350F. Line the base of a 20cm springform pan with parchment paper.

2.  Place butter, 3/4 cup of the sugar, vanilla and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. 

3.  Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, contenting to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.

4.  Beat the egg whites in a clean bowl with an electric mixture, until soft peaks form. Gradually add the remaining sugar, while continuing to beat, until stiff peaks form. Gently fold 1/3 of the egg white mixture into the cake mixture. Repeat with the remaining egg whites.

5.  Pour mixture into prepared cake pan. Smooth with a palette knife and decorate the top of the cake with flaked almonds. Bake for 40-45 minutes or until cooked and firm to the touch. Allow to cool completely in cake pan. Dust with icing sugar to serve. 

Flourless Chocolate Truffle Cake

Recipe from Canadian Living Magazine.

This cake is like a wonderfully decadent brownie. My husband Andrew said it was the best gluten free dessert I've made yet. Personally I think it tastes best with vanilla ice cream, but then I think most things taste best with ice cream!

What you'll need

1/2 cup unsalted butter

170 g bittersweet chocolate, chopped

4 eggs

1 cup granulated sugar

Pinch of salt

1/3 cup ground almonds

1 tsp instant espresso powder

2 tbsp cocoa powder

Chocolate Espresso Glaze

115 g bittersweet chocolate, chopped

1/4 cup unsalted butter

1/4 cup hot water

1/4 tsp instant espresso powder

How to

1.  In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.

2.  In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over to and fold in. 

3.  Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top. 

4.  Bake in 350°F oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30-35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet. 

5.  For the Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth.

6.  Pour over center of cake; spread to within 2.5 cm (1 inch) of edge. Refrigerate until set, about 1 hour. 

Blueberry Pie

Pie crust recipe from Canadian Living.

Blueberry filling recipe from Living Well Spending Less.

As much as I love fall, I'm a little sad that summer is already on its way out. Maybe it's because I don't feel like I had a chance to do everything I wanted to this summer. It just went by so darn fast! To make the most of the fruit season however, I bought a bunch of blueberries on sale last week and was determined to do some baking within the short time span that blueberries are actually affordable. 

Blueberry pie is my husbands favourite dessert and can you believe I've never made it for him?! I surprised him when he came home from work last week with one baking in the oven. I even let him eat most of it himself. I think I've mentioned before, that as far as desserts go, pie doesn't usually get me too excited. This pie crust however is amazing. I first posted it here in this apple pie recipe. I decided to use it again with this pie because it really is that good! The pie turned out great and I'm sure I'll have many more request for it over the years!

What you'll need

Crust:
2 1/2 cups All-purpose flour
1/2 tsp Salt
1/2 cup Cold butter, cubed
1/2 cup Cold lard, cubed
1/4 cup Ice water
3 tbsp Sour cream
1 Egg yolk
2 tbsp Coarse sugar

Filling:

5 cups fresh blueberries

1 cup white sugar

6 tbsp cornstarch

1 tsp salt

1/2 tsp ground cinnamon

2 tbsp butter, softened

How to

1.  For the crust: in a large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

2.  In liquid measure, whisk water with sour cream.  Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.

3.  Divide in half; press into 2 discs.  Wrap; refrigerate until chilled, 30 minutes.

4.  For the filling: add the sugar, cornstarch, salt and cinnamon to blueberries; careful mix together until blueberries are evenly coated. 

5.  On lightly floured surface, roll out half of the pastry to generous 1/8-inch thickness; fit into 9-inch pie plate.  Trim to rim of pie plate.  Scrape in filling; dot with butter.

6.  Roll out remaining pastry.  Whisk egg yolk with 1 tbsp water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave 3/4-inch overhang.  Fold upper layer of pastry under pastry on rim; flute to seal.  Brush some of the remaining egg wash lightly over pastry.  Cut steam vents in top; sprinkle with coarse sugar.

7.  Bake in bottom third of 450°F oven for 10 minutes.  Reduce heat to 350°F; bake until bottom is deep golden, and filling is bubbly and thickened, about 65 minutes.  Let cool on rack.

Platz

Platz is one of my favourite mennonite desserts! I think it's all the fruit and butter that make this dessert so scary delicious. You can really use any soft fruit. My favourite is plum or appricot. A few weeks ago I went blueberry picking with my dad and sister and I used nearly all my pickings for this dessert, but it was worth it!

What you'll need
2 cups flour
2 tbsp baking powder
3/4 cup sugar
1/2 cup butter, softened
1 cup milk
2 eggs
2 tsp almond extract
Fruit such as apricots, plumbs, peaches or berries

Topping:
1/4 cup butter, melted
3/4 cup flour
3/4 cup sugar

How to
1.  Mix together the flour, baking powder and sugar. Add the butter and mix in with your fingertips until coarse crumbs form.

2.  In a separate bowl, mix together the milk, eggs and almond extract. Stir into dry ingredients. Be careful not to over mix, it's ok if the batter is a little bit lumpy.

3.  Pour batter into a greased or parchment lined 9 x 13 inch baking pan. If using apricots, plumbs or peaches, slice and place over batter in rows, covering most of the batter. If using berries, cover the batter with a layer until most of the batter is no longer visible.

4.  In a small bowl, combine the topping ingredients, mixing with fingertips until  coarse crumbs form. Spread evenly and loosely over the fruit.

5.  Bake in a 350°F oven for 30-40 minutes, until a fork pierced in the centre comes out clean (you can expect some fruit on the fork, you just don't want to see any thick batter), and the topping is a light golden brown. Let cool and enjoy!

Chocolate Buttercream Frosting

Recipe from cookingclassy.com

Yesterday we celebrated my father-in-law's birthday. I hate to admit it, but I did buy a boxed cake mix. My excuse, lack of time and I needed a quick gluten free dessert. The only reason I am admitting it is because these cupcakes were amazing! Seriously, if you are in a bind to make a gluten free dessert, this is the way to go. You would never know these cupcakes were gluten free. It was sof'ella gluten free cake mix.

Now about the frosting which is equally important! This frosting is light and fluffy and pairs perfectly with rich chocolate cake because of its light, creamy chocolate flavour. This frosting is so yummy, I'll even admit that I licked the spatula clean!

What you'll need

1 1/2 cups butter, at room temperature

3 3/4 cups powdered sugar

3/4 cup cocoa powder

3 - 4 tbsp heavy cream or half-&-half

1 1/2 tsp vanilla extract

How to

1.  In the bowl of an electric stand mixer, fitted with a whisk attachment, whip the butter on moderately high speed until very pale and fluffy (nearly white in colour), about 6-8 minutes, occasionally scraping down the sides of the bowl.

2.  Sift in cocoa powder and powdered sugar, then add 3 tbsp of the heavy cream and the vanilla.  Mix on low speed until combined, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.

3.  Increase mixer to medium-high speed and whip mixture until pale and very fluffy, about 4-5 minutes, while occasionally scraping down the sides of the bowl.  

4.  Makes enough frosting for about 2 dozen cupcakes. Use within a couple hours for fluffiest results!

Coconut - Key Lime Pie

Recipe from www.marthastewart.com

I had my parents over for a Mother's day dinner on Monday night. My mom loves everything lemon and lime, so I thought I'd give this recipe a try. It was sooo tasty! My only note is to taste the badder before pouring it into the crust and add a little more lime juice if it needs it (I threw in a few more dashes). I must say, I love this pie and I will most certainly be making it again!

What you'll need

1 1/2 cups graham cracker crumbs

3 tbsp sugar

1/4 tsp coarse salt

5 tbsp unsalted butter, melted

Filling and Topping

1 can (398 mL) sweetened condensed milk

1 can (398 mL) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

2 cups cold heavy cream

2 tbsp confectioners' sugar

3 tbsp sweetened shredded coconut, toasted

How to

1.  Preheat the oven to 350°F. Mix graham cracker crumbs, sugar, salt, and butter in a medium sized bowl until coarse crumbs form.

2.  Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

3.  Decrease oven temperature to 325°F. In a small bowl, whisk together the condensed milk, coconut milk, lime juice, and egg yolks until smooth.

4.  Pour filling into crust and bake until set but still slightly wobbly in centre, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

5.  In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Pumpkin Pie with Pecan Crust

Happy Thanksgiving! I made this pie for one of my gatherings. The filling is from a Martha Stewart recipe (which I modified a bit), but I made a pecan crust rather than the traditional crust, so that it was gluten free for my father-in-law. I have to say I actually prefer it over the traditional pumpkin pie. I like that extra bit of crunch!

What you'll need
2 cups Pumpkin puree
2 Eggs
3/4 cup Brown sugar, packed
1 1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Ground ginger
1/8 tsp Ground cloves
1/2 tsp Vanilla extract
1/2 tsp Salt
1 cup Heavy cream
Whip cream

Crust:
2 cups Pecans
1/4 cup Brown sugar, packed
1/4 tsp Ground cinnamon
2 tbsp Unsalted butter, softened

How to
1.  For the crust: Blend pecans, sugar, and cinnamon in a food processor until nuts are finely chopped; place in a medium bowl. Stir in butter until well combined. Press mixture into a 9-inch pie plate and bake at 325°F for 20 minutes, or until golden brown. Transfer to a wire rack and cool.

2.  Meanwhile, in a medium bowl, whisk together pumpkin, eggs, sugar, spices, vanilla, and salt; whisk in cream. Pour mixture into cooled crust.

3.  Bake at 350°F until filling is set; about 1 hour. Let cook on wire rack for 1 hour; refrigerate to cool completely. Serve with whip cream.

Deep Chocolate Cupcakes

Recipe from Flavours Magazine.

Sometimes the day just calls for a little bit of chocolate love.

What you'll need

1 Egg

1/4 cup Butter, softened

2/3 cup Granulated sugar

1 tsp Vanilla extract

2/3 cup Buttermilk

1/4 cup Coffee at room temperature

1 cup All-purpose flour

1/3 cup Unsweetened cocoa

3/4 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

Icing

1 1/2 cups Icing sugar, sifted

1/3 cup Unsweetened cocoa

1/4 cup Butter, softened

3 tbsp Coffee at room temperature

1/2 tsp Vanilla extract

How to

1.  Preheat oven to 375°F. Line 12 muffin tin cups with paper liners. 

2.  Place egg in a small bowl; cover with hot tap water.

3.  Beat butter with sugar until light and fluffy. Beat in egg; then vanilla. 

4.  Stir buttermilk with coffee. 

5.  Thoroughly mix the flour with cocoa, baking powder, baking soda and salt. Then rub through a sieve or sift. Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture.

6.  Divide batter among cups. Bake 18-19 minutes or until lightly golden and cake tester inserted into middle of cupcake comes out clean. Cool on a rack, then ice as desired. Makes 12 cupcakes.

7.  To make the icing, mix icing sugar with cocoa, then force through a sieve or sift in a sifter. Cream butter with half of the icing sugar mixture. Beat in 2 tbsp coffee and vanilla until well blended. Beat in remaining icing sugar and coffee until icing is smooth.

Flourless Chocolate Orange Almond Cake

Recipe from the Winnipeg Free Press

This cake is to die for! It is so moist and rich, but not too heavy. Serve it with vanilla ice-cream.

What you'll need

1 1/4 cups Whole almonds

1 cup Granulated sugar

170 g Bittersweet or semi-sweet chocolate, coarsely chopped

1/2 cup Cocoa powder

1/2 cup Orange juice (about 1 orange)

2 tsp Grated orange zest
6 Large eggs, separated
1 tsp Vanilla extract
1/4 tsp Salt

How to
1.  Generously grease the bottom of a 25 cm (10-inch) springform pan.

2.  Blend the almonds and 1/4 cup of the sugar in a food processor until the almonds are finely ground. Add the chocolate and pulse until the chocolate is finely ground, occasionally scraping the sides and bottom of the bowl.

3.  In a small bowl, whisk together the cocoa powder, orange juice and zest until smooth.

4.  In a large bowl, combine the egg yolks and 1/2 cup plus 2 tbsp of the sugar. Add vanilla extract. With an electric mixer, beat until very thick, about 4 minutes.

5.  Add the cocoa mixture to the egg yolk mixture and beat until combined. Fold in almond mixture.

6.  In another bowl, using clean, dry beaters, beat the egg whites and salt until soft peaks form. Gradually add 2 tbsp of sugar, beating until the whites are stiff but not dry.

7.  In 3 stages, fold the egg whites into the chocolate batter.

8.  Transfer to prepared pan. Bake about 40 minutes in 350°F oven, until a wooden pick inserted into the centre comes out clean.

9.  Cool completely in the pan on a rack. Loosen the cake from the pan with a knife and then release the sides of the pan. Cut into wedges. Serves 8-10.

Pecan Pear Sour Cream Coffee Cake

Recipe by Canadian Living

Happy father's day dad! We had this delicious coffee cake with our father's day meal. It is so moist! I think it was the sour cream. Any time I see a recipe that calls for sour cream, I have to make it, because it always turns out perfectly moist. This is most certainly the best coffee cake recipe I've found. 

What you'll need

1 cup Pecans, chopped

1/3 cup Brown sugar

1 tsp Cinnamon

1/4 cup Butter, cold

1/3 cup Flour

2 Pears, peeled, cored and sliced (about 2 cups)

2 tsp Lemon juice

1 3/4 cup Flour

3/4 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

1/2 cup Butter, softened

1 cup Sugar

1 tsp Vanilla

2 eggs

1 cup Sour cream

How to

1.  Preheat oven to 350°F. Grease a 9-inch spring-form pan.

2.  In medium bowl, combine first 3 ingredients.

3.  Topping: In a medium bowl, cut the 1/4 cup butter into the 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set aside.

4.  In a medium bowl, toss pears with lemon juice; set aside.

5.  In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.

6.  With an electric mixer, beat softened butter. Add sugar and vanilla; beat until well combined. Add eggs one at a time. Add flour mixture and sour cream alternately to butter mixture. Beat on low speed after each addition until well combined.

7.  Spread 2/3 of batter into prepared pan. Sprinkle with remainder of prepared nut mixture. Layer pears on top. Gently spread remaining batter over pears. Sprinkle with reserved topping.

8.  Bake for 55-65 minutes, until a clean fork pierced in centre comes out clean. Cool for 1 hour.

Lemon Cream Cupcakes

Recipe from Anna magazine.

I've been on a cupcake craze lately. There is just something so fun about eating a miniature cake!

What you'll need

Cupcakes:

1/2 cup Butter, softened

1 cup Sugar

2 tbsp Lemon zest

1 tbsp Vanilla

3 Eggs

1 1/2 cups All-purpose flour

1/4 tsp Baking soda

1/2 tsp Baking powder

1/4 tsp Salt

1/2 cup Buttermilk

Icing:

3/4 cup Butter

8 oz. Cream cheese

2 tbsp Lemon juice

3 tbsp Lemon zest

2 tbsp Vanilla

4 cups Icing sugar

How to

1.  Preheat oven to 325°F. In the bowl of an electric mixer, cream butter and sugar, then add lemon and vanilla until light and fluffy. Add eggs one at a time and beat well.

2.  In another bowl, sift together all dry ingredients and add dry mixture and buttermilk alternately to butter mixture a little at a time and mix until incorporated. 

3.  Spoon mixture into muffin tins lined with cupcake papers 3/4 full. Bake for 15-20 minutes. Makes 12.

4.  To make icing, with the electric mixer, cream butter, cream cheese, lemon juice, zest and vanilla and mix until smooth. Sift in icing sugar, one cup at a time and beat until light and fluffy. Spread generously on cooled cupcakes with spatula.

Red Velvet Cupcakes

Recipe from marthastewart.com

I still remember my first piece of red velvet cake. I was immediately hooked and since then I think every special occasion should include red velvet cake! What better an occasion than my parents 50th birthday party (they're 2 weeks apart, so we threw them one big party). I found this great cupcake recipe that I thought would be more fun for a cocktail party than a regular cake. What is great about this recipe, other than the fact that these cupcakes are deliciously light and fluffy, is that if you keep them stored at room temperature in an air tight container, they taste even better the next day. 

What you'll need

2 1/2 cups Cake flour, sifted

2 tbsp Cocoa powder

1 tsp Salt

1 1/2 cups Sugar

1 1/2 cups Vegetable oil

2 Eggs, room temperature

1/2 tsp Red gel-paste food colour

1 tsp Vanilla extract

1 cup Buttermilk

1 1/2 tsp Baking soda

2 tsp White vinegar

Cream Cheese Frosting:

1 cup Unsalted butter, room temperature

12 oz Cream cheese, room temperature

4 cups Icing sugar, sifted

3/4 tsp Vanilla extract

How to

1.  Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2.  With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food colour and vanilla.

3.  Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.

4.  Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire rack to cool completely before removing cupcakes. 

5.  To make the frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2-3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

6.  To finish, use a small offset spatula to spread cupcakes with frosting.

Ginger and Date Cake with Toffee Rum Sauce

Recipe from the Essential Canadian Christmas Cookbook

By Lovoni Walker

This cake has officially become a Christmas tradition in my family.  I have made it three years in a row now and it's always a hit. My grandparents came over for dinner last week and I tried it out on them. My grandpa had two pieces. I think he liked it.  If you don't like dates, don't let that scare you. They're really what make this cake so moist.  Topped off with the rum and butter sauce, this cake becomes irresistible.

What you'll need

Ginger and Date Cake

1 cup Dates, pitted, coarsely chopped 

1 cup Water

1 tsp Baking soda

1/3 cup Butter, softened

1 cup Brown sugar, packed

2 Eggs

1 1/4 cups All-purpose flour

2 tsp Baking powder

1/2 cup Crystallized ginger, finely chopped

Toffee Rum Sauce

1/2 cup Butter

1/2 cup Brown sugar, packed

1/2 cup Whipping cream

1/4 cup Spiced rum

How to

Ginger and Date Cake

1.  Grease an 8 inch (20 cm) springform pan and line base and sides with parchment paper. Preheat oven to 350°F.

2.  Combine dates and water in medium saucepan on medium-high heat.  Bring to boil then remove from heat and add baking soda (mixture will bubble up); cool.

3.  Beat butter, sugar and eggs in medium bowl with an electric mixer until well combined.

4.  Sift flour and baking powder into butter mixture.  Add date mixture and ginger and stir until well combined. 

5.  Scrape mixture into prepared pan. Bake in preheated oven for about 55 minutes or until skewer inserted in centre comes out clean.  Let cool in pan for 10 minutes before transferring to wire rack.  Serve warm or cold with warm Toffee Rum Sauce.  

Toffee Rum Sauce

1.  Combine butter, sugar and whipping cream in medium saucepan over medium heat until sugar is dissolved and butter is melted. Let boil without stirring for 3 minutes. Remove from heat and stir in rum. 

Pumpkin Cream Cheese Cupcakes

Cupcake recipe by Canadian Living (slightly modified).

Icing recipe by Anna Magazine.

Together they're perfect!

It was my friend Tiffany's birthday a couple of weeks ago, so I made her these cupcakes.  They are amazing.  They're so moist and the cream cheese icing makes them just perfect.  Yesterday was our first snowfall, but it's never too late for pumpkin.  This is a must make recipe!

What you'll need

Cupcakes:

3 cups All-purpose flour

2 cups Granulated sugar

2 tsp each Ground cinnamon and ginger

1/2 tsp Ground cloves

1 tsp Salt

1 tsp Baking powder

1/2 tsp Baking soda

4 Eggs

2 cups Canned pumpkin

1 cup Vegetable oil

Icing:

3/4 cup Butter

8 oz Cream cheese

2 tbsp Lemon juice

1 tbsp Vanilla

4 cups Icing sugar

How to

1.  Preheat oven to 350°F.  Line muffin cups of 2 12-cup muffin tins with paper liners.

2.  In a large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves.  

3.  In a separate bowl, whisk eggs; blend in pumpkin and oil.  Pour over flour mixture; stir just until moistened.  Pour into prepared cups, filling to top.  Bake both trays in a convection oven for 20 minutes, or each 12 cup muffin tin separately for 20 minutes.  Makes 24.

4.  For the icing, cream the butter, cream cheese, lemon juice and vanilla with an electric mixer until smooth.  Sift in icing sugar, one cup at a time and beat until light and fluffy.  Spread generously on cooled cupcakes with spatula and dust the tops with cinnamon.

Chocolate Cream Pie

Recipe by Anna Magazine.

This is my kind of pie.  Forget the fruit, load it with creamy chocolate and whip cream! And you have to make the filling from scratch, it's just so much better than the bought stuff.  So, take the time and treat yourself to chocolate pudding, grown up style.

What you'll need

Filling:

2/3 cup Sugar

1/2 cup All-purpose flour

1/2 tsp Salt

2 cups Milk

3 Egg yolks, slightly beaten

6 tbsp Cocoa

2 tbsp Butter, melted

2 tsp Vanilla

Pastry:

1 cup All-purpose flour

1/2 tsp Salt

1/3 cup Vegetable shortening, chilled

2 tbsp Water

Cream:

2 cups Heavy whipping cream

1 tsp Vanilla

1/4 cup Icing sugar, sifted

How to

1.  Preheat oven to 450°F.  Coat a 9-inch spring form pan with butter.  

2.  Sift flour and salt into a mixing bowl.  Cut shortening into flour mixture with pastry blender (or your finger tips) and blend until it is grainy and pea size.  Blend water lightly into the dough.  Lift ingredients with a fork, allowing the moisture to incorporate.  If needed, add one additional tsp water. Gather dough into tidy ball and stop handling.  Wrap with plastic wrap and chill for 30 minutes.  

3.  Roll out dough to 1/4 inch thickness and press into pan.  Bake for 10-12 minutes or until golden.  Remove and set aside.

4.  In a double boiler over medium to high heat, combine sugar, flour and salt.  Gradually whisk in small amount of the milk until incorporated, stir and cook for about 10 minutes until boiling point.  Remove from heat.

5.  Slowly whisk in slightly beaten egg yolks and continue to cook until thickened.  Remove from heat.  In a small bowl mix cocoa, melted butter and vanilla.  Whisk into flour, sugar mixture until well incorporated.  Cool slightly before pouring into the baked crust.  Chill completely.

6.  Place the whipping cream into a bowl and mix on high until thickened.  Add vanilla and icing sugar and incorporate with a spatula, then continue to beat on high until thick peaks begin to form.  Be careful not to over beat.  Spoon cream over pie.  Serves 8.  

Apple Pie

Recipe by Canadian Living.

Pie is never my go to dessert and certainly not apple pie. I will always choose a piece of chocolate cake or a rich, decadent dessert before I choose pie. My husband however looooves pie, and apple pie the most. He's been asking me for a while now if I could make him an apple pie and after his cousin gave him a bag of apples from his tree it seemed like the perfect opportunity to take on the challenge. I've had this recipe tucked away for quite some time now, just waiting for the perfect opportunity to use it. Well, I am certainly glad I kept it because this is the best apple pie I've ever had! The crust is perfectly flaky, but not too dry and the filling is...well, perfect. Delicious! In fact, from now on, I think my husband will have a much easier time convincing me to make him an apple pie.

What you'll need
Crust
2 1/2 cups All-purpose flour
1/2 tsp Salt
1/2 cup Cold butter, cubed
1/2 cup Cold lard, cubed
1/4 cup Ice water
3 tbsp Sour cream
1 Egg yolk
2 tbsp Coarse sugar

Filling
8 apples, about 1.5 kg
3/4 cup Granulated sugar
2 tbsp Cornstarch
1 tsp Cinnamon
Pinch each Nutmeg and Salt
2 tbsp Butter, softened

How to
Crust:
1.  In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

2.  In liquid measure, whisk water with sour cream.  Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.

3.  Divide in half; press into 2 discs.  Wrap; refrigerate until chilled, 30 minutes.

Filling:
1.  Peel and core apples; cut into 1/4-inch thick slices to make 8 cups.  Place in large bowl.  In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.

2.  On lightly floured surface, roll out half of the pastry to generous 1/8-inch thickness; fit into 9-inch pie plate.  Trim to rim of pie plate.  Scrape in filling; dot with butter.

3.  Roll out remaining pastry.  Whisk egg yolk with 1 tbsp water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave 3/4-inch overhang.  Fold upper layer of pastry under pastry on rim; flute to seal.  Brush some of the remaining egg wash lightly over pastry.  Cut steam vents in top; sprinkle with coarse sugar.

4.  Bake in bottom third of 450°F oven for 10 minutes.  Reduce heat to 350°F; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes.  Let cool on rack.

Chocolate Crepe Cake

Recipe from Anna Magazine.

I really can't think of anything better than a dessert make from chocolate crepes. This is a bit of a time consuming recipe, but it's definitely worth it! Besides, isn't half the fun in the making?

What you'll need

Crepes

1/4 cup Water

3/4 cup Butter

1 cup Semisweet chocolate, finely chopped

1 1/2 cups All-purpose flour

1/3 cup Sugar

1/2 tsp Salt

2 1/2 cups Whole milk, room temperature

6 Eggs

1 tbsp Vanilla

Butter for crepe pan

Walnut cream

2 cups Whipping Cream

1/2 cup Icing sugar

1/2 cup Walnuts, ground (I used pecans instead...just cause I like them better)

1 tsp Vanilla

How to

1. For the walnut cream, whip ingredients with electric mixer until soft peaks form; refrigerate until ready to use.

2. In a small saucepan over medium-high heat, place water and butter; whisk until melted. Remove from heat; stir in chocolate until completely melted; set aside.

3. In a mixing bowl, whisk together flour, sugar, and salt. In another bowl, whisk together milk, eggs and vanilla. Gradually add milk mixture to flour mixture, whisking until smooth; add chocolate and butter mixture, whisking until smooth and free of lumps. Chill for 2 hours.

4. Melt a teaspoon butter in 8-inch crepe pan or nonstick skillet over medium high heat. Remove pan from heat; pour about 1/4 cup batter into pan, swirling to cover bottom; return pan to heat. Cook, flipping once, until edges are golden and center is cooked, about 30 seconds per side. Repeat with remaining batter, coating pan with butter as needed.

5. To assemble cake, spread about 3 tablespoons walnut cream between each crepe until all crepes are used. Refrigerate until firm, about 15 minutes. Cake can be refrigerated up to 3 days. Serves 10-12.