Santa’s Savory Snack Mix

Hey Everyone!  I made a couple batches of this crunchy snack mix for a Christmas Gift Exchange with the girls and it got rave reviews.   Of course you don’t have to save this recipe for a Christmas treat (nor does it have to be gluten free).    I’m sure it would be welcome anytime of the year.  This recipe is based on the Chex Mix recipe.  I wanted to make this version gluten free and believe me…no one would ever know.   You can easily switch up the cereals to similar ones if you can’t find the same ones that I have here. Just make sure they are plain, unflavoured and unsweetened. Continue reading

Triple Layer Chocolate Cake

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Let me start by saying that this is the Best-Ever-Hands-Down Chocolate Cake.  Every time I have baked this cake, it was received with rave reviews x 1,000,000.  AND…once you make it, you will be asked to bring it for every single special occasion you attend in the future.  So, mentally prepare yourself for that.

Even though this recipe is for a triple layer cake,  this time I made the cake (photo above) as a two layer cake and I made one mini chocolate cake (right here below):

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Mini Chocolate Cake

The triple layer cake is huge to say the least and if you have a special occasion, then by all means, go for the gusto and make it in its three glorious layers.  You will not regret it.  It will be a mile high.  I can hear the ooohs and ahhhs already.

Two more things I must tell you:

1) Even though this is a relatively easy cake to make, it is labour intensive.  You’re not exactly ripping open a box of Betty Crocker cake mix and a can of ready-made frosting.  No such luck here.  However, you can make things much easier for yourself (and I highly recommend it) if you make this cake over two days.  Bake the cakes the first day, cool completely and wrap up individually in plastic wrap.  Store them in the fridge overnight.   Make the frosting and assemble the cake the next day.

2) You will need a stand mixer.  It’s an absolute must.  So beg, borrow or buy one if you do not currently have access to one.  If you try to make this with your hand-held electric beaters, you will regret it (for the frosting, anyway).

My only regret as I type this, is that I do not have a photo of a slice of the cake as this cake was a request and sent off to a function and enjoyed my many.  Ok, enough jibber jabber…lets get on with the cake! Continue reading

Triple Chocolate Blondie Bars

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If you’re not familiar with Blondies, they are usually soft and often gooey on the inside.  They can be mistaken for being under baked or raw inside.  They’re not.  That’s how they are supposed to be.  So when I was asked to bake something for a potluck where the majority of attendees would be teenagers, I knew that Blondies would be a hit.  I decided to throw in some extra surprise ingredients as well …Fudgee-o Cookies, Twix Bar and Chocolate Chips. These Blondies have been brought to a whole new level. Continue reading

Chocolate CHUNK Cookies

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This Chocolate Chip (Chunk) Cookie recipe has been flying around my kitchen for over a year now…and why have I not made it?  I really can’t say.  I almost forgot I even had it until the other day I was going through a pile of recipes and there it was.  With an upcoming potluck this weekend, I knew they HAD to be made.  I will warn you: this recipe does come with a few quirks that must me adhered to.  Firstly, you need Cake/Pasty Flour AND Bread Flour.  No All-Purpose flour allowed (so don’t even think about it  ; ).  If you have a local Bulk Store, I would recommend going there to buy your flours as opposed to committing to 2 large bags of flour. Secondly, this recipe is a 2 (two) day process.  UGH…I know! The dough must be refrigerated for 24 hours.  This process adds to the look and texture of the cookie so don’t skip this step!  By the time you’re finished making the dough, you’ll be glad to see it go in the fridge. The next day you’ll have a clean kitchen to start Operation Baking Cookies.

I will tell you this,  all the work that goes into this precious gem of a cookie are all well worth it.  If the amount of the ingredients seem a little to daunting, then by all means, cut the recipe in half. I have provided 29 large step-by-step photos (Yikes!) to show you just how easy this recipe really is. A recipe like this deserves this many pics.

We have Pastry Chef Jacques Torres, known as “Mr. Chocolate” to thank for this unbelievable recipe that makes over 8 dozen cookies.  Go Big or Go Home!  Let the games begin… Continue reading

Cranberry Pecan Shortbread Cookies

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This recipe is my all time favourite Christmas cookie. Hands down. I will bake them and hide them just for me.

Note: The next time I make this recipe I will update with photos.

Cranberry Pecan Shortbread Cookies
Author: 
Recipe type: Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Ingredients
  • ⅓ cup Cornstarch
  • 1 cup Butter, room temperature
  • ½ cup Powdered Sugar (Icing Sugar)
  • 1½ cups All Purpose Flour
  • ½ tsp Salt
  • ½ cup Cranberries, dried, chopped
  • ½ cup Pecans, chopped
Instructions
  1. Beat Butter, Cornstarch and Powdered Sugar in a large bowl.
  2. In a small bowl, stir Flour with Salt. Gradually stir into butter mixture. Stir in Cranberries and Pecans.
  3. Pinch off about 1 Tbsp dough and roll into a ball. Place on sheet spacing balls 1 inch apart.
  4. Press down to flatten slightly. Bake in center of oven until tops are light golden 12-15 minutes.
  5. Remove baking sheet to a wire rack and let cool for 5 min before removing from pan to wire rack. Cool completely.

 

Cookies & Cream Fudge

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If you like Cookies & Cream ice cream, you will love this fudge. Needless to say it’s very sweet but it’s one of those recipes you have to make at least once. Make it and bring it to a large gathering. Watch it vanish.

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Oreos, Evaporated Milk, Marshmallow Cream, Vanilla, White Chocolate Chips, Butter and Sugar.

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Chop cookies to specified sizes.  Measure and prepare ALL ingredients to have them ready to go.

 

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In a medium heavy-duty sauce pan add the Milk, Sugar and Butter.

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Bring to a boil stirring CONSTANTLY for 3 minutes ONLY

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This is how will look at 3 minutes. Remove from heat.

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Add the White Chocolate Chips,…

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Also add the Marshmallow Cream, 1/2 cup of chopped cookies and Vanilla. Stir well to combine and melt the chocolate chips.

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Immediately pour into the prepared pan.

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Add remaining chopped cookies on top.

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Run a knife through up and down the pan to swirl cookie pieces (careful not to touch the bottom of the pan).

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Refrigerate for 1 hour. Peel off foil.

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Cut into small squares.  Store in the fridge.

CCF 12

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Cookies & Cream Fudge
Author: 
Recipe type: Candy
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 pcs
 
Line 9-inch-square baking pan with foil.
Ingredients
  • 2 cups Sugar
  • ¾ cup (1½ sticks )Butter
  • ⅔ cup (5 fl.-oz. can) Evaporated Milk
  • 2 cups (12-oz. pkg.) White Chocolate Chips
  • 1 jar (7 oz.) Marshmallow Cream
  • 1/2 cup Cream-filled chocolate sandwich cookies, finely chopped
  • 1 tsp Vanilla Extract (optional)
  • 1 cup Cream-filled chocolate sandwich cookies, crumbled
Instructions
  1. Combine Sugar, Butter and Evaporated Milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes ONLY. Remove from heat.
  2. Stir in White Chocolate Chips, Marshmallow Cream, Finely Crushed Cookies and Vanilla Extract.
  3. Pour into prepared pan. Sprinkle Crumbled Cookies on top.
  4. Gently swirl cookies into fudge using a knife without touching bottom of pan.
  5. Refrigerate for 1 hour or until firm.
  6. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.