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. 

Chocolate Mousse

Recipe from Bon Appetit magazine.

Last week was my dad's birthday. We were having Chinese food for dinner, so I had to make something for dessert that wasn't too heavy (cause really...who needs dessert after Chinese food?). This was perfect! A few smooth, creamy spoonfuls of chocolate. Yum! The best part is that it's super easy to make and the ingredients are ones I almost always have on hand!

What you'll need
3 1/2 oz bittersweet chocolate, chopped (I used 1/2 cup 51% cacao semi-sweet chocolate chips)
3 large eggs, separated, room temperature
Pinch of salt
2 1/2 tsp sugar, divided
3/4 cup chilled heavy whipping cream

How to
1.  Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth.

2.  Remove bowl from over water. Add egg yolks to melted chocolate and whisk until smooth.

3.  Using an electric mixer, beat egg whites and salt in another medium bowl until soft peaks form. Gradually add 1 1/2 tsp sugar, beating constantly until whites are glossy and medium-firm peaks form.

4.  Using a silicone spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated (do not over mix or mixture may deflate).

5.  Divide mousse among four bowls. Cover and chill until set, about 4 hours.

6.  Beat cream and 1 tsp sugar in another medium bowl until peaks form. Spoon whipped cream atop mousse and serve.

Oreo Cheesecake Bars

Recipe from Table for Two

Last week I had such a craving for Oreos. I had to bring a dessert to my brother-in-law's engagement party and though Oreo cheesecake bars are not the fanciest things in the world, they were really quite delicious! The best part (surprisingly) was the crust! I was wondering why the recipe bothered to grind up Oreos rather than just using Oreo cookie crumbs...but now I know why. The crust had the perfect amount of sweetness from the Oreo icing and it offset the tart cheesecake beautifully! 

What you'll need

For the crust:

23 Oreo cookies

2 tbsp unsalted butter, melted

For the cheesecake:

12 oz. cream cheese, room temperature

6 tbsp sugar

6 tbsp sour cream, room temperature

1/2 tsp vanilla extract

1/4 tsp salt

1 large egg plus 1 egg yolk

12 Oreo cookies, roughly chopped

How to

1.  Preheat oven to 325F and line an 8x8 baking dish with parchment paper, leaving enough overhang so that it's easy to pull the cheesecake out when done.

2.  To make the crust: in a food processor, pulse the Oreos until they're finely ground. Add the melted butter and pulse until the cookies are moistened. 

3.  Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan. Bake for 10 minutes then set aside, leaving the oven on.

4.  Meanwhile, in the bowl of a stand mixer, beat the cream cheese on medium high until light and smooth, about 2 minutes. Mix in the sugar until well-combined.

5.  Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk until well-incorporated.

6.  Gently stir in the chopped Oreos.

7.  Pour the cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the centre.

8.  Let the cheesecake cool to room temperature, about 1 hour, then cover and refrigerate until well chilled, about 3 hours (or overnight). 

9.  Lift he overhanging parchment paper from the pan and place on a cutting board. Slice into bars, cleaning the knife after each slice to keep the edges pretty.

10.  Keep refrigerated until ready to serve. Store in an airtight container in the fridge for up to one week. 

Chewy Pumpkin Oatmeal Cookies

Recipe slightly modified from original by The Baker Chick.

I've been meaning to post this recipe for a while, but it seems my new baby girl does not like it when I split my attention between her and the computer. Understandable. Fall and the season of pumpkin baking is pretty much over, but considering this weekend will be American Thanksgiving, I figure it's still not to late to post a good pumpkin recipe.

I have to say these cookies are scary good. I don't think I'll make them again for a while because I liked them far too much and had little self control. That being said, you should try them. Not because I don't care about your health and the possibility of a new addiction, but because I think they are tasty enough to make your day!

What you'll need
2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree
1 cup pecans, coarsely chopped

How to
1.  Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.

2.  In a medium-sized bow, mix together the flour, oats, baking soda, spices and salt.

3.  In the bowl of a stand mixer, cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well combined and smooth. Stir in the pumpkin puree.

4.  On low speed, gradually add the dry ingredients and mix just until incorporated. Fold in the pecans.

5.  Use a small cookie scoop to dollop cookie dough onto prepared sheets, 2-3 inches apart. Bake for 12-16 minutes, or until cookies are golden brown around the edges.

6.  Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.

Peanut Butter Oatmeal Sandwich Cookies

Recipe from fakeginger.com.

If you love everything peanut butter, you will die for these cookies! Warning: drink with a tall glass of milk!

What you'll need

1 1/2 cups old-fashioned oats

1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 cup creamy peanut butter

1/2 tsp vanilla

Filling:

2 tbsp butter, softened

1/2 cup powdered sugar

1 cup creamy peanut butter

1-2 tbsp milk or cream

(note: if using natural unsweetened peanut butter for the filling, use 1/2 cup peanut butter and adjust milk according to desired consistency.)

How to

1.  Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

2.  In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside.

3.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both the sugars until light and fluffy. Add egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, mixing until just combined.

4.  Place rounded teaspoonfuls of batter on the baking sheets, leaving about 2" between each one. Pat dough down so they form small flattened circles. Bake for about 8 minutes or until golden. Let cool on a wire rack.

5.  Meanwhile for the filling: beat the butter, sugar and peanut butter until combined. Add milk as needed to achieve desired consistency. 

6.  To make cookie sandwich, spread a bit of frosting on one cookie, top with another cookie. 

Pumpkin Cheesecake Squares

Happy Thanksgiving! When given the choice of what to bring to a family gathering, I always choose dessert. I like any excuse to make something I wouldn't otherwise have an opportunity to make. I'm not actually sure where this recipe is from because it has become a concoction of a few different recipes. I love these squares. The cheesecake is light and fluffy. The sour cream topping brings a tartness to balance out the sweetness of the crust. Together these layers make a perfect cheesecake.

What you'll need
Crust:
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter

Filling:
1 (8 oz) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Topping:
1 cup sour cream
2 tbsp sugar
1/4 tsp vanilla extract
1/3 cup chopped pecans

How to
1.  For the crust: Preheat oven to 400°F. Combine all crust ingredients and press into the bottom of a parchment lined 9x9-inch metal baking pan. Bake for 10 minutes. Let cool slightly.

2.  For the filling: Decrease oven to 350°F . Blend all ingredients in a food processor until smooth. Spread over crust and bake until set, dry in centre, and beginning to rise at edges, about 20 minutes.

3.  For the topping: Mix the sour cream, sugar and vanilla in a small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Sprinkle pecan pieces evenly over topping.

4.  Let cool completely in pan on rack. Cover and chill until cold, about 2 hours. Cut into squares.

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!

Strawberry Rhubarb Nests

Recipe from Simply Gluten Free.

I made these delicious little nests for our Father's Day dinner last week. I think they turned out quite nicely. Often meringue recipes can be really sweet, but the unsweetened whip cream and the tartness of the rhubarb in this recipe make this dessert just right! If you're wondering if you really need those pistachios on top...Yes! The nuttiness and crunch it added really brought the whole dessert together.

What you'll need

3 large egg whites, at room temperature

Pinch of Kosher or fine sea salt

1 cup superfine sugar, divided use

1 cup fresh strawberries, stemmed

Juice and zest of 1 lemon

2 cups chopped rhubarb (sliced about 1/4-inch thick)

3/4 cup heavy cream

1 tsp pure vanilla extract

1 tbsp finely chopped pistachios

How to

1.  Preheat oven to 250°F. Line a baking sheet with parchment paper.

2.  Combine the egg whites and salt in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until it starts to form peaks. With the mixer running, gradually add 3/4 cup of sugar. Continue to beat on high until the egg whites are stiff and glossy, about 3 minutes.

3.  Drop the egg whites into 6 mounds on the prepared baking sheet. With the back of a soup spoon, spread the egg whites into circles and create a well in the centre with the edges higher than the centres. Bake the nests for 1 - 1 1/2 hours or until the nests are crispy on the outside. Let cool.

4.  Put the strawberries in a blender. Add the lemon juice and zest. Add 1/4 cup sugar and blend until smooth. Pour into a saucepan. Add the rhubarb and cook over medium heat for about 5 minutes or until the rhubarb is soft but not mushy. Let cool.

5.  Whip the cream with the vanilla until peaks form. To serve, place a dollop of shipped cream in the centre of each nest, top with some strawberry rhubarb mixture, and sprinkle with chopped pistachios. 

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.

Blueberry Coconut Pecan Breakfast Cookies

Recipe from www.kumquatblog.com

Well, it's been a long time. I admit it. My nursing senior practicum wiped me out! Also, the fact that I'm nearly 12 weeks pregnant probably had something to do with my extreme exhaustion and lack of motivation. I hope the worst is over however and that my energy for cooking has returned!

I found this recipe on Pinterest and I have to say they are quite delicious!! I didn't have everything it called for, so I put in brackets the changes I made, in case you find yourself in the same boat. These little snacks are tasty, chewy and they don't crumble apart on you! They're a good alternative to those chocolate filled granola bars I like to convince myself are healthy.

What you'll need

1 1/2 cups rolled oats

1 cup unsweetened coconut flakes (or sweetened if you like)

1 tbsp golden flaxmeal

1/2 tsp salt

3/4 cup coarsely chopped pecans

1/2 cup dried blueberries (I used raisins, because it's what I had on hand)

3 very ripe bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tbsp agave nectar (I didn't have any, so I used corn syrup)

1 tsp vanilla extract

Cooking spray (or parchment paper)

How to

1.  Preheat oven to 350°F. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

2.  Press 2 tbsp of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray (or lined with parchment paper). Continue with remaining mixture.

3.  Bake for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

Chocolate Chip Cookies

Recipe slightly modified. Original recipe by Chipits.

I realized that I have never posted my chocolate chip cookie recipe, which is surprising because it's kind of my specialty. I have tried a lot of chocolate chip recipes over the years, but the best recipe I've found is simply the recipe on the back of the chocolate chip bag. They're quite wonderful. Perfectly soft and chewy! I hope you find as much success with this recipe as I have!

What you'll need
1 cup Butter, softened
1 cup Brown sugar, packed
1/2 cup Granulated sugar
2 Eggs
1 1/2 tsp Vanilla
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cups Chocolate chips
1 cup Pecans, chopped (optional)

How to
1.  Heat oven to 325°F.

2.  In large bowl, beat butter and sugars until fluffy. Beat in eggs and vanilla until creamy.

3.  In medium bowl, mix together flour, baking soda and salt. Gradually blend into creamed mixture.

4.  Stir in chocolate chips and chopped nuts, if using.

5.  Drop dough by tablespoonfuls onto a parchment lined baking sheet. Bake for about 10 minutes until, or until bottoms are golden brown. Makes 4 dozen.

Cranberry Croissant Bread Pudding

Recipe modified. Original recipe from Canadian Living Magazine.

I can't really think of anything better to eat for breakfast. This bread pudding just seems perfect for Christmas morning. In fact, this is the second time I've made it for Christmas day brunch. It might be a good idea to make it the night before, storing it in the refrigerator overnight, and then just baking it in the oven the next morning. If you happen to have any leftovers, do not be dismayed, even the leftovers are scary delicious!

What you'll need

1 bag (375g) Mini croissants (about 24)

1 1/2 cups Dried cranberries

2 cups Whipping cream

1 cup Milk

5 Eggs

1/2 cup Granulated sugar

1 tbsp Vanilla

How to

1.  Grease 13x9-inch glass baking dish (or line with parchment paper); set aside.

2.  Slice 16 of the croissants in half lengthwise; set tops aside. Cube the remaining croissants and bottoms; place in prepared dish. Sprinkle with half the cranberries; stir to combine. 

3.  Arrange croissant tops attractively over surface. Sprinkle with remaining cranberries.

4.  In bowl, whisk together cream, milk, eggs, all but 1 tbsp of the sugar, and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

5.  Using spatula, gently press croissant into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F oven until puffed, about 40 minutes.

6.  Uncover and bake until golden brown, and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving. 

Candied Pecans

I love any kind of candied nuts and these are especially delicious. The nutmeg and cinnamon in this recipe makes these pecans perfect for Christmas and fun to give as gifts.

Recipe from www.justputzing.com

What you'll need

1 Egg white

1/2 tsp Vanilla extract

1/4 cup Brown sugar

1/2 cup White sugar

2 tbsp Cinnamon

1 tsp Nutmeg

1 tsp Salt

4 - 5 cups Pecans

How to

1.  Preheat oven to 300°F. Line a baking sheet with parchment paper.

2.  In a medium bowl, whisk the egg white until foamy.

3.  Add the vanilla, sugar, cinnamon, nutmeg, and salt and mix well. Add the pecans and mix well, making sure the pecans are well coated.

4.  Using a fork, trasfer the pecans to the baking sheet. Make sure the pecans are separated and not too clumped.

5.  Bake the pecans for about 25 minutes, or until golden brown. Allow the pecans to cool completely. Stick pecans in the fridge to firm up, then enjoy!

Almond Crescents

Recipe from Anna magazine.

Last week I started decorating for Christmas. My husband Andrew came home from work and started teasing me, saying it was crazy that I was already decorating for Christmas. Well, decorating led to me listening to Christmas music, which led to Christmas baking. So, Andrew's teasing didn't last long after he realized that it is actually quite awesome that Christmas came so early in our house this year. I decided to start this season off with some deliciously tasty almond crescents. When Andrew tried one he said, "mmm tastes like Christmas". I told him that was the best compliment he could have given me.

What you'll need

3/4 cup Blanched whole almonds, toasted

1 cup Unsalted butter, softened

1/2 cup Icing sugar, sifted, plus more for dusting

1/2 tsp Vanilla 

1/2 tsp Almond extract

1 tbsp Water

1 3/4 cups All-purpose flour

1/2 tsp Coarse salt

How to

1.  In food processor, finely grind almonds; set aside.

2.  In bowl of electric mixer, beat butter with sugar until fluffy; beat in vanilla, almond extract and water. 

3.  In separate bowl, combine flour, salt and ground almonds. Add flour mixture to butter mixture and mix until just combined. Wrap and chill dough for 30 minutes.

4.  Preheat oven to 350°F. Shape dough by hand into small crescents; place on parchment lined baking sheet. Bake for 15-20 minutes or until pale golden.

5.  Let cool; dust with icing sugar to serve. Makes 24.

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.

Apple Crisp

Recipe from bettycrocker.com

My husband's cousin gave us three huge bags of apples this year. After having made three apple pies and a very large pot of apple sauce, I asked my husband, "what should I make next?". "Apple pie" he replied. "Seriously? I've already made you three!" Yup, he was serious. I have to admit, this apple pie recipe is really quite amazing (you can find it here), but really, I could not make another apple pie! I found this apple crisp recipe and thought I'd give it a try instead. Well, my husband was still happy. He actually described it as "addicting"! That is not a term in my husband's vocabulary when it comes to food, so I think that's a pretty good sign that this apple crisp is amazing!

What you'll need

4 medium Tart apples, sliced (about 4 cups)

3/4 cup Brown sugar, packed

1/2 cup All-purpose flour

1/2 cup Old-fashioned oats

1/3 cup Butter, softened

3/4 tsp Ground cinnamon

3/4 tsp Ground nutmeg

How to

1.  Preheat oven to 375°F. Grease the bottom and sides of an 8-inch square baking dish.

2.  Spread the apples over the bottom of the dish.

3.  In a medium bowl, stir together the remaining ingredients until well mixed; sprinkle over apples.

4.  Bake for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.  Serve warm with ice-cream.

Strawberry and Cream Semifreddo

Recipe from Fine Cooking magazine.

Semifreddo means "half cold" in Italian. This creamy frozen dessert is a perfectly refreshing summer treat.

What you'll need

For the semifreddo

1/2 lb Fresh Strawberries, hulled and sliced 1/4 inch thick (about 1 1/2 cups)

1/2 cup Granulated sugar

3 large Egg yolks plus one large egg

1 3/4 cups heavy cream, chilled

For serving

1 1/2 lbs Fresh strawberries, hulled and quartered (about 4 cups)

2 - 3 tbsp Granulated sugar

2 - 3 tsp Grand Marnier (optional)

How to

1.  Line an 8 1/2 x 4 1/4 inch loaf pan with plastic wrap.

2.  In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5-7 minutes. Set aside.

3.  Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water into the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer.

4.  Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside.

5.  Put the egg yolks, whole egg and the remaining 1/4 cup sugar in a medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine.

6.  Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3-4 minutes. Set the bowl in ice water and whisk occasionally until cool, about 5 minutes.

7.  Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed, beat the cream to medium peaks, 2-3 minutes.

8.  Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

9.  To serve, toss the quartered strawberries with sugar and Grand Marnier (if using)to taste. Let sit until the berries release of of their juices, 5-10 minutes.

10.  Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Invert onto a cutting board, remove the plastic and slice. Serve topped with strawberries. Serves 8-10.