Big, Chewy Chocolate Chip Cookies

Posted on December 11, 2011 by Andrea

Big, chewy chocolate chip cookies

I’ve probably all made a billion chocolate chip cookies in my life, but I was compelled to try this recipe from Michael Smith’s new cookbook. These are big and chewy with twice as many chocolate chips as you would normally put in – definitely an ‘adult’ size cookie. If you have teen boys – they will probably go insane for them. Best of all, they are easy and quick. Give ’em a try, I’m sure you’ll be changing from your usual recipe, or, if you are new to baking, this will be your ‘go to’ chocolate chip cookie recipe.

Chewy Chocolate Chip Cookies

from Michael Smith’s Kitchen

makes about 22 large (2 1/2 – 3 inch cookies)

1/2 cup butter, room temperature

2 cups brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 teaspoon of salt

2 cups semi-sweet chocolate chips (a whole bag)

Directions:

Preheat oven to 375 F. Prepare 2 baking sheets with parchment paper.

With electric mixture, mix together butter and sugar. When well combined, add egg and vanilla. Mix well.

In separate bowl, sift together flour, baking powder and salt. Gradually add to sugar mixture until combined. With wooden spoon, mix in chocolate chips.

Form balls of dough a little bit bigger than golf balls. (50 g). Press down slightly on cookie dough, keeping cookies about 3 inches apart.

Bake for exactly 12 minutes (you may think they look underdone, but take them out anyway). Cool for a few minutes, then remove from pan to cooling rack and cool completely. Enjoy.

mix together butter and sugar. Add in egg and vanilla and mix well.

After gradually adding in flour mixture, add 2 cups of chocolate chips

form into golf ball size (or slightly larger) balls of dough

place on cookie sheet about 3 inches apart. Flatten slightly

bake for exactly 12 minutes. Remove from oven and cool.

Enjoy

Chocolate Thumbprint Cookies

Posted on December 9, 2011 by Andrea

Chocolate Thumbprint

It’s cookie season– a.k.a. weigh- gain season – at least for me, as I simply cannot control myself when it comes to home baked cookies. These are my favourite -a not too sweet shortbread base with an excellent dense texture – then a pop of dark chocolate. Oh my. Love it. Easy too.

Chocolate Thumbprints

adapted from Martha Stewart’s Cookies

makes 3 1/2 dozen

1 cup unsalted butter, softened to room temp.

1 cup icing sugar

1/4 tsp salt

2 tsp pure vanilla extract

2 cups all-purpose flour

1 cup (6 ounces) semisweet chocolate, chopped (or chocolate chips)

2 tsp corn syrup

2 (additional) Tbsp butter

Directions:

Preheat oven to 350 F. Line two baking sheets with parchment or silpats.

In bowl of electric mixer, beat 1 cup of butter, icing sugar, salt and vanilla on medium speed until smooth, scraping down sides. Beat in flour. Start at a low speed, gradually increasing to medium as the flour becomes incorporated. Mix only until all flour is mixed in.

Form balls of dough with cookie scoop or your hands (about 2 tsp each). Dough will be a little crumbly so press it together. Place balls one inch apart on baking sheets. Bake 10 minutes, remove from oven, and using the end of a wooden spoon, make an indent in each cookie. Continue baking until light brown on the edges. (about 7 minutes more). Remove from oven, and use the end of the spoon to press your indents once more.

Combine chocolate, 2 tablespoons of butter and corn syrup in a small metal bowl over a saucepan with an inch of simmering water. Mix and remove from heat after chocolate is melted and smooth.Cool slightly, then fill indents with chocolate. (I use a baby spoon). Set aside to for chocolate to firm up. Store in airtight container for 3 days at room temperature, or freeze in layers in containers. They freeze really well.

dough will have a crumbly texture, but will come together when pressed with hands

after 10 minutes of baking, make indent, then return to oven

re-indent the cookies after they come back out of oven

melt butter, corn syrup and chocolate in top of double boiler

YUM YUM YUM

Old Fashioned Carrot Bread (with Gluten-Free option)

Posted on November 14, 2011 by Andrea

Old Fashioned Carrot Bread

When I saw this recipe in an older cookbook that was discussing the history of Nova Scotia and it’s settlers, I couldn’t wait to try it. I’ve never heard of carrot bread before but since we all love carrot cake, I figured I couldn’t go wrong. The result is a deliciously dense, moist loaf with tons of fall flavour — perfect for breakfast on the run, afternoon tea or bedtime snack. Oatmeal, raisins, carrots, nuts… it’s much healthier than any purchased breakfast cereal or snack bar. The method of preparation is slightly different than most loaves (see instructions), but it is still a very easy recipe and I know it’ll be a favourite once you try it. Enjoy!

Carrot Bread

makes one 9 x 5 loaf

adapted from Out of Old Nova Scotia Kitchens by Marie Nightingale

1 cup shredded carrots

1/2 cup raisins (or craisins)

1 cup brown sugar

1/2 cup butter (or coconut oil)

1/2 tsp each nutmeg, ginger, cloves

1 tsp cinnamon

1 tsp vanilla

1 cup water

1/2 cup pecans (or walnuts or nut of your choice) chopped

1 cup all purpose flour

1 cup large flake oats

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Directions:

Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Place pan on a baking sheet. Set aside. Preheat oven to 325 F.

In medium saucepan, combine carrots, raisins, sugar, spices, butter and water. Bring to a boil, reduce heat and cook for 5 minutes. In separate bowl, combine flour, oatmeal, baking powder, baking soda, nuts and salt. Pour carrot mixture into flour mixture. Stir until well combined. Pour into loaf pan. Bake for 30 45 minutes or until tester comes out clean or with a few crumbs stuck to it. Cool 10 minutes. Remove from pan, slice and enjoy.

*For Gluten-Free option – replace flour with all-purpose gluten-free flour and add 1/2 tsp xantham gum.

mix carrots, sugar, butter, spices, water and vanilla in pot. Cook for 5 minutes.

mix flour, oats, nuts, baking powder and soda and salt in bowl.

mix carrot mixture into flour mixture, until well combined.

bake loaf for 30-45 mins, until tester comes out clean

Cool and slice.

Gluten free (with raisins) on right, regular flour (with craisins) on left. Both delicious.

Grilled Cubano Sandwich with Slow-cooked Peameal Bacon

Posted on November 11, 2011 by Andrea

Grilled Cubano Sandwich: crunchy, cheesy, tangy, savoury, delcious.

Ever wonder why those slices of fried peameal bacon are just a little too tough and unappetizing? I did, until I tasted a peameal bacon sandwich at a motorcycle show and watched to see how they prepared it. It was so good…I noticed they had it slow-roasting in liquid… I rushed home and bought a whole peameal bacon and tried it in my slow-cooker. Mystery solved. The result is a tasty, tender piece of meat that you’ll be proud to serve company for a delicious lunch, or simply have in the fridge for the week for breakfasts and lunches. Give it a try, then make up these Cubano sandwiches – something different and so very tasty too.

Slow-roasted Peameal Bacon

1 uncooked Peameal Bacon Slab

1 cup of water

Directions: Pour water into slow cooker, set on high. Place peameal bacon into slowcooker. (water should come about 1/3 – 1/2 of the way up the side of the slab of bacon). After 1/2 an hour, turn slow-cooker to low. Cook for 3 more hours, rotating after 1.5 hours. Remove bacon from slow-cooker to cutting board to cool slightly. Slice thinly.

Grilled Cubano Sandwich

adapted from Chatelaine magazine

Makes 2 big sandwiches

Ingredients:

4 slices of (good quality) white bread (a nice chewy bread works well, like sourdough)

2 tsp dijon mustard

several thin slices of peameal bacon – according to your own taste

dill pickle slices (enough to cover your sandwich)

4 slices swiss cheese

Olive oil – to brush the sides of your bread

Directions Spread each slice of bread with a thin layer of dijon mustard. Top 2 pieces of bread with peameal bacon slices, pickles and swiss cheese. Top with other 2 bread slices, brush outside of bread with olive oil. Heat large pan over medium heat. Place sandwiches in pan, cooking until golden brown, then flipping and cooking other side the same way. Remove from pan, let stand for a minute of two before slicing. Enjoy.

place whole uncooked peameal bacon in slow cooker in an inch of water

After slow cooking for 4 hours, cool slightly and slice thinly

spread dijon on bread slices, layer with peameal bacon

layer sliced dill pickles and swiss cheese, top with bread, brush with olive oil and grill

grill until golden brown

Slice and enjoy...so good. Yum.

Grilled Cubano Sandwich

Glazed Mini Pumpkin Scones

Posted on October 14, 2011 by Andrea

pumpkin mini scones

see how hard I work for you guys?

Oh, ma gah. I had some leftover canned pumpkin and wanted to make some pumpkin pie flavoured scones. I was thinking about the pumpkin spiced latte at Starbucks. I also made them ‘mini’ instead of huge. They turned out tender and delicious and actually too good– I’ll be giving them away to avoid eating any more. (although I’ve eaten another one while writing this post – awesome with a cup of tea).

If you’ve never made biscuits or scones, you will quickly realize how easy they are to make. A gentle hand and not overworking your dough is key.

I would use leftover butternut squash or sweet potatoes in this recipe as well. Feel free to add pecans to your batter…make them your own.

From start to finish (taking the scones out of the oven) – 30 minutes….that’s pretty fast. Wait for them to cool before glazing, then allow glaze to harden.

Pumpkin Spice Scones

makes 18 mini scones

adapted from Baking: From My House to Yours

2 1/2 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

4 tbsp brown sugar

1/2 cup cold butter, cut into about 16 pieces

1/2 cup pureed pumpkin

1/4 cup cold heavy cream

1 large egg

Glaze

1 cup icing sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

2-3 tbsp milk

1/4 cup toasted slivered almonds, optional

Directions:

Preheat oven to 425F. Line a baking sheet with parchement or a silpat. Set aside.

In a large bowl, mix together flour, spices, baking powder, salt and sugar. Drop in butter cubes and toss to coat. Using your fingertips or a pastry blender, cut and rub the butter into the flour until the butter is pea-sized and smaller (various sizes). I squeeze the butter with my fingertips, and as soon as I feel the greasiness of the butter, I drop it back in the flour, and look for another piece to squeeze. Do that until you can’t really pick up any pieces and that should be fine.

In a smaller bowl, mix together pumpkin, cream and egg. Whisk until well blended. Add wet ingredients to flour mixture and gently stir with a spatula until it is combined and forms a dough. If it seems quite sticky, add a little more flour. It should be a nice soft dough.

Place dough on a floured counter and split into 3 equal pieces. Form into discs approximately 1 inch thick. Cut each disc into 6 wedges. Place wedges on baking sheet and bake for about 12 minutes, until bottoms are slightly browned and tops seem just firm. Cool.

Mix up glaze and spread onto scones. Sprinkle with toasted almonds. Allow glaze to harden. ENJOY.