These chocolate protein bars are a healthy snack that are a perfect alternative to store bought bars that are loaded with sugar especially if you have someone in the family with food sensitivities.

Chocolate Quinoa protein bars

  THE INGREDIENTS: QUINOA PROTEIN BARS

2 cups quinoa flakes

1 cup chopped walnut

1/2 cup raw pumpkin seeds

1/3 cup hemp seeds

1/3 cup chia seeds

1/2 of chocolate chips

2 tablespoons coconut oil

2 tablespoons of tahini

1/2 cup mashed bananas

2/3 cup maple syrup

2 teaspoons vanilla extract

1/2 teaspoon sea salt

Semi sweet chocolate chips

melted semi sweet chocolate on top (optional)

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Toss the quinoa flakes, walnuts and pumpkin seeds and toast for 25 to 30 minutes, stirring occasionally.

Place in a large bowl and allow to cool slightly. Add in hemp seeds, chia seeds, and chocolate chips.

In a small saucepan, melt coconut oil. Add tahini, mashed banana, and maple syrup. Bring to a boil and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients.

Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. To make it an extra special finish a thin layer of chocolate on top.

Click Here to Read More..

Halloween Chocolate Chip Spider Cookies

These creepy chocolate chip cookies are a quick and creative way to get into the Halloween spirit. We forgot we needed to send something to our kids' classes for Halloween so this was an easy go to recipe that was a guaranteed crowd pleaser.

The Ingredients: Halloween Chocolate Chip Spider Cookies

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt

1/2 cup unsalted butter, room temperature

1/4 cup olive oil
1 cup packed brown sugar (you can use a little less if you want for both white and brown sugar)
1/2 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325F. I like to use either our clay cookie sheets or silpat to keep the cookies from burning and they also make the cookies chewy. if you need to use a cookie sheet, watch the bottoms very close, so they do not burn, as there is a lot of sugar in this recipe and they can burn easily. 

In a medium bowl, cream together the melted butter, olive oil, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.  Sift in the the flour, baking soda and salt. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon. 

I like to do very small cookies, about a tablespoon each, but you can change the size, just adjust cooking time accordingly. To ensure you can make spiders from the chocolate chips, ensure you have at least one chocolate chip on the top of each cookie.  Bake for 10 - 15 minutes in the preheated oven.

When the cookies come out of the oven, move to a cooling rack.  While the cookies are still warm, drag a toothpick through the melted chocolate chip 3 times on each side to create spider legs.  

Enjoy your creepy Halloween chocolate chip cookies!

Click Here to Read More..

Potato & Leek Soup

With the colder weather upon us, soups are a great way to warm up from a cold autumn day outside raking up leaves. This one was a great hit tonight with even our 3 year old asking for a bowl of his own.

The Ingredients: Potato & Leek Soup

Makes 6 - 8 servings

2 tbsp butter
3 diced leeks
4 finely peeled and diced medium / large potatoes (I used white potatoes)
4 cloves minced garlic
1/2 cup sherry
4 1/2 cups stock (I used chicken stock)
2 tsps cumin
2 tsps sea salt
1 tsp (or more to taste) freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh thyme)
Finely diced or grated cheddar cheese

Prep time: 10 - 15 minutes
Cook time: 35 minutes

Finely chop and clean 3 stocks of leeks. Put a stock pot on high heat for 2 minutes and add butter. Once melted, add leeks and sea salt. Reduce heat to medium (depending on stove). Saute leeks for 10 minutes stirring frequently to avoid leeks turning brown. Add 1/2 cup of stock and minced garlic. Turn heat back up to high and cook until stock is reduced (approx 3 - 4 minutes). Add sherry and potatoes along with the cumin, black pepper and thyme. Cook over high stirring frequently until the alcohol has cooked off (until no strong odor our alcohol is left). Add stock and bring to a boil. Cover and let simmer for approx 20 minutes or until the potatoes are tender. Time will depend on the type of potato used. A starchier potato will hold it's shape better.

Remove half of the potatoes and puree in a blender (HOT BLENDER WARNING! hot liquids in a blender will expand so leave room at the top, hold the top down with a tea towel and start with short bursts. Speaking from experience, you'll only learn this lesson once!).

Serve and top with cheese (if desired).


Click Here to Read More..

Recipe: Turkey Parmesan with Noodles

I haven't made a post in a long time. I haven't stopped cooking but after this dinner, my wife made me share this one. This recipe is an alternative to Chicken Parmesan but overall a traditional Italian recipe. It's a great Friday night dinner that everyone loves. We enjoyed Penfold's Hyland as a nice pairing to this meal.

The Ingredients: Turkey Parmesan with Noodles

Serves 4 - 6, prep time 1.5 hours

Turkey Parmesan:
6 turkey cutlets
1 egg
¾ cup bread crumbs (old French bread ground up in the food processor>
¾ cup Parmesan
½ tsp salt
½ tsp pepper
Slices of mozzarella (enough to top each cutlet)
2 tbsp Olive Oil

Tomato Sauce:
2 large cooking onions (thinly sliced)
1 can diced tomatoes (28 oz)
4 cloves garlic (minced)
Salt & pepper
1 tbsp dried basil
1 tbsp dried parsley
½ tbsp dried oregano
1 tsp chili flakes
1 tbsp Olive Oil
1 tbsp Olive Oil

Dried or homemade Italian pasta

Makes 4 – 6 servings (depending on size of cutlets)Tomato Sauce
Preparation time: 1.5 hours

Sauce
Saute onions in olive oil at med / high heat. Stir frequently for approx 10 min. Add garlic, tomatoes and balsamic vinegar to onions. Bring to a boil, reduce heat to med / low. Add spices and simmer for approx 1 hour until sauce is thick. Add salt & pepper to taste.

Turkey cutlets, depending on their thickness, will take approx 7 – 10 min once breadcrumbs and egg are prepped hence you will need to time your pasta accordingly.

Turkey Cutlets
Turn broiler on. Heat a pan with olive oil over med / high heat until up to temp. On a plate, combine bread crumbs, shredded parmesan, salt & pepper. In a bowl, beat the egg. Dip turkey cutlets one at a time into the egg and directly into the breading. Place in frying pan and continue process. Note you may need to do several batches as all cutlets won’t fit into most frying pans. Sear each cutlet 30 seconds on each side until golden brown. Remove and place on cookie sheet.

Once all cutlets are complete, cover with thin slices of mozzarella cheese and place under broiler until cheese is bubbly. Note that depending on the thickness of your cutlets, you will want to ensure they are fully cooked. This can be done by searing them longer on each side ensuring not to burn the bread crumbs or placing lower in the oven under the broiler for an extended period of time.

Click Here to Read More..

Orange & Chili BBQ Chicken

My Orange Chili BBQ dish is Asian-inspired with the sweet flavouring of orange combined with the chili pepper to add a touch of heat.

The Ingredients: Orange & Chili BBQ Chicken

Makes 6 - 8 servings

1 whole 6 lb chicken, broken down into 12 pieces (breasts in half, the wings split and the thighs & drums separated)
Orange juice (squeezed fresh from 1 orange)
4 cloves of minced garlic
1 fresh chili pepper, minced
1 tsp fish sauce (can substitute 1 tsp salt if necessary)
1 tbsp sugar
2 tbsp corn starch
2 tbsp olive oil

Mix the following ingredients to make a marinade:
Orange juice (squeezed fresh from 1 orange)
4 cloves of minced garlic
1 fresh chili pepper, minced
1 tsp fish sauce (can substitute 1 tsp salt if necessary)
1 tbsp sugar
2 tbsp corn starch
2 tbsp olive oil

Marinade the chicken in the above mixture for 1 hour in the fridge.

Cook on a BBQ (full heat) over indirect heat. For a BBQ at 600F, cook the chicken for 30 min or until meat is no longer pink (use a meat thermometer to best determine when the chicken is ready).


Click Here to Read More..

Quinoa with Orange, Spinach & Peppers

Quinoa is something we started adding to our dinner options last year as some of our family is on a gluten-free diet. In addition to being gluten free, Quinoa comes with a lot of other benefits making it a great vegetarian option for everyone in the family. It is a complete protein as well as a good source of dietary fibre, iron, magnesium and phosphorus.

I developed this recipe as a staple that is packed with flavour.. You can eat it as is or add any vegetable or protein you have on hand. It's a great alternative to rice or pasta and the kids love it.

The Ingredients: Quinoa with Orange, Spinach & Peppers

Makes 5 - 6 servings (as a side dish)

1 onion
3 cloves of garlic
1 tbsp olive oil
1 tsp salt
1 tsp ground pepper
1 1/2 cups Quinoa
3 cups chicken or vegetable stock
1/4 cup orange juice
1 diced red pepper
2 cups fresh spinach
1/4 cup chopped fresh parsley (can substitute 1 tbsp dried parsley)
pinch cayenne pepper
1 tbsp paprika

Saute onions, red pepper, garlic & salt in olive oil for 5 minutes on medium heat. Add paprika, cayenne & Quinoa. Stir for 30 seconds before stirring in the orange juice. Add the stock, peppers and parsley. Let simmer with lid off for approx 15 minutes. You should see the Quinoa shell split open a bit when done. Stir some spinach in at a few seconds before plating to avoid the spinach from getting too soggy.

Enjoy!

Click Here to Read More..

Sunday Morning Pancakes

Life got busy for us at Our Kitchen Island, but we're back! We thought we'd kick off our new recipe posts with an old family favourite.

Sunday mornings are always something the whole family looks forward to as we make something special for breakfast. These homemade pancakes are especially popular in our house as their quick and easy to make plus they're a light, fluffy, delicious breakfast treat. We often make a few pancakes the shape of our kids' initials or age which makes it even more fun for the kids.

The Ingredients: Sunday Morning Pancakes

Makes 18 - 3" pancakes, Prep time: 15 minutes, Cook time: approx 2 - 3 min per side.

2 large eggs, separated
1/2 cup carbonated water
1/4 tsp cream of tartar
1 tsp vanilla
1 1/2 tbsp brown sugar
2 tbsp melted butter
1/2 cup milk
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 Tbsp oil

In one bowl with egg yolks, mix in:
1 tsp vanilla
1 1/2 tbsp brown sugar
2 tbsp melted butter (whisk in slowly)
1/2 cup milk

In a separate bowl, ombine dry ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

Lightly stir in dry ingredients to wet. The mixture should be very lumpy and thick. Add 1/2 cup of carbonated water (I use Perrier but anything will do) and carefully fold to maintain lumps.

In a separate bowl, combine egg whites with 1/4 tsp cream of tartar. Beat egg whites until you get stiff peaks. Mix 1/3 of the egg whites into the pancake batter and then fold in remaining egg whites until mixture is uniform.

On a hot oiled griddle or frypan, pour the pancake mixture into 3" circles. The time it takes to cook will vary depending on how hot your griddle is, what type you of griddle you're using and how big you make your pancakes. For 3" pancakes, it should take approx 3 minutes to cook on the first side. You can check to see if the bottom is a golden brown. If it is, flip the pancakes over for approx another 2 minutes. Store cooked pancakes in a warm oven until you've completed cooking all of the batter.

Top your pancakes with butter and maple syrup (or whatever you prefer - fresh fruit is a nice touch as well) and they're ready to enjoy!

Click Here to Read More..

Decadent French Onion Soup

French onion soup is a real treat for me, I am not sure why I do not cook it more as it doesn't take any longer than most things that I cook, but I usually only cook it once or twice a year. As with anything else, the quality of the products you start with have a huge impact on what you end up with. This version is truly a decadent soup, hence you do not need a lot to satisfy as it borders on almost too much flavour. Also starting with a homemade broth is always the way to go when it is so prominent in the soup.

The Recipe: Decadent French Onion Soup

Makes 4 servings, Prep time 20 minutes, Cook time 1 hour

4 medium sized cooking onions diced
3 large shallots diced
4 pieces of bacon diced
3 tbsp of butter
3 cloves of garlic minced
1 pinch of cayenne
1 tsp of fresh ground pepper
pinch of Sea Salt (you may want more depending on how salty your broth is)
1/2 cup of red wine or sherry (this will change the flavour but I don't always have sherry on hand)
1 tbsp of corn starch
6 cups of chicken broth
4 slices of french bread
1 tbsp of oil
1 tbsp of additional butter for the croutons
Gruyere Cheese

Heat a large skillet (large enough to hold seven cups of liquid) medium high heat for 2 minutes. Add the bacon and cook until it just starts to crisp (time will vary depending on how thick the bacon is).

Add the butter, onions, shallots and sea salt. Cook for about 2 to 3 minutes, stirring frequently. Reduce the heat to medium low and continue cooking for about 10 minutes, stirring occasionally. DO NOT LET THE ONIONS BROWN.

Add the garlic and continue cooking for another 10 minutes, stirring occasionally.

Increase the heat to high, add the cayenne, black pepper and deglaze the pan with the red wine.

Add the corn starch to the broth and mix in well (the corn starch will slightly thicken the soup making it just a richer). Add the mixture to the pan bring to a boil.

Preheat your oven to 400 degrees. Remove the crust from the bread and cut into large cubes. Combine the bread with the olive oil and butter and place in the oven for about 5 minutes or until the croutons start to brown.

In oven safe bowls, add the soup and place croutons gently on the top. Grate as much cheese as you can afford over top and place the bowls under the broiler until the cheese starts to bubble.

Remove and carefully enjoy!

Click Here to Read More..

Vegetable and Rice Soup

So it is a new year and I am finally getting around to doing another post. Long story short, too much the holiday baking, travel and a bout of the flu for the family has brought us well into the new year. Although I am assuming most people have already forgotten their New Year's resolution and are at the point were they are about to start looking forward to spring, I thought a nice healthy, easy soup would be a great way to start the year. This vegetable soup is great with homemade broth but can use a high quality store bought broth if necessary (I use an Imagine organic chicken broth). This soup really is great when you need something warm and healthy, my wife had me make it three days in a row last week!

The Recipe: Vegetable and Rice Soup

Makes 4 servings, Prep Time 15 minutes (I like to make sure vegetable are very precisely chopped), Cook Time 20 minutes

2 tbsp of extra virgin olive oil
1 red pepper diced into small cubes
3 stocks of celery split down the middle and diced
3 large carrots diced
3 medium sized shallots finely diced
2 cloves of garlic minced
1 tbsp of chili powder
1 tsp of cayenne powder(reduce if you don't want the heat, but cayenne been proven to have many healing properties and improves circulation)
2 tsp sea salt (adjust based on the the salt in your stock)
1/3 cup of white rice (you can use brown rice but you will have to adjust the cooking time accordingly)
6 cups of chicken broth

Heat a large pot over medium high heat and add the olive oil, peppers, carrots, celery, sea salt and shallots. Saute for about 5 minutes, while stirring, then add the garlic.

Continue cooking another 2 minutes. Add the chili powder, cayenne, rice and cook for another minute.

Add the stock, bring to a boil, reduce to a simmer and cook for about 10 minutes or until rice is done. Enjoy!

Click Here to Read More..

Marinated Flank Steak: Korean Style

The flank steak is very flavourful and can be quite tender if prepared and cooked properly. It also has the benefit of being about half the price of a New York strip. The flank steak should be marinated to break down the connective tissue. By using a vacuum container, you can significantly reduce the marinating time and generate great flavour. Creating a vacuum opens the pores of the meat and allows the Korean style marinade in this recipe to penetrate the meat more deeply and quickly, while the acid from the vinegars tenderizes the meat.

The Ingredients: Korean Style Marinated Flank Steak

Serves 2-3 people, prep time 5 minutes, marinade time 2-4 hours, cook time 7 minutes, rest time 5 minutes

Marinade:
½ cup soy sauce
¼ cup mirin
¼ cup roasted sesame seed oil
2 tbsp brown sugar
2 medium sized cloves of garlic minced
3 tbsp fresh ginger finely chopped
½ tsp of crushed chili flakes

1½ lbs of flank steak
1 tsp of fine sea salt
1 tsp of fresh ground pepper

Combine the brown sugar, garlic, ginger and chili flakes in a bowl. Rub the mixture into flank steak.

Place the steak in a vacuum container.

Pour the soy sauce, mirin and roasted sesame seed oil over the steak. If the steak is not completely covered by the marinade you can add more liquid in the same ratio.

Pump the air out of the vacuum container and place it in the fridge for one to three hours. Remove the steak from the fridge one hour before you are ready to cook. The steak should be grilled at room temperature to ensure it’s evenly cooked and tender.

Ten minutes before cooking, remove the steak from the marinade and sprinkle sea salt and pepper on both sides.


BBQ Method:

Turn on your BBQ to high heat, close the lid and allow it to heat up. The BBQ should be 500-600 degrees before grilling the steak.

Place the steak over the flame, close the lid and do not touch.

After 3 1/2 minutes flip the steak and close the lid once again.

Wait another 3 ½ minutes and remove the steak from the BBQ. It is not recommended to cook flank steak much more than medium-rare or it will become tough and chewy.

Place the steak on a plate, cover loosely with aluminum foil and let rest for 5 minutes.

When slicing a flank steak always cut thin slices on a diagonal against the grain to ensure tender bites. Serve with rice and salad, and enjoy!

Stove Method:

Turn on the oven broiler to 500 degrees (or high). Heat a large oven safe pan over the stove top on high heat for about 5 minutes (the pan should be as hot as it can get).

When you place the steak in the pan it should sear immediately (make sure you have the exhaust fan on as it will probably smoke).

After 30 seconds, flip the steak and sear for another 30 seconds.

Place the pan in the oven directly under the broiler for 3 minutes.

Remove the pan, flip the steak and return the steak to the oven for another 3 minutes. It is not recommended to cook flank steak much more than medium-rare or it will become tough and chewy.

Place the steak on a plate and cover loosely with aluminum foil for 5 minutes.

When slicing a flank steak always cut thin slices on a diagonal against the grain to ensure tender bites. Serve with rice, salad and enjoy!


Click Here to Read More..

Tomato Soup with Roasted Paprika, Balsamic and Basil

This savory tomato soup recipe is the answer to a quick dinner on a cold winter night. Reach into the pantry to use tomatoes canned at their peak ripeness to provide a rich flavour base. With a perfect balance of smoky sweetness and acidity, this soup is a great way to highlight your tomato harvest. If you don’t have home canned tomatoes, good quality store bought canned tomatoes will do.

The Ingredients: Tomato Soup with Roasted Paprika, Balsamic & Basil

Serves 4, prep time 5 minutes, cooking time 25 minutes

1 tbsp extra virgin olive oil
2 cloves of garlic minced
4 medium shallots diced
3 tbsp roasted paprika
½ tsp of cayenne
4 cups tomato puree
4 cups of chicken stock
4 tbsp freshly chopped basil
4 tbsp of balsamic vinegar
2 tbsp brown sugar
1 tsp sea salt
Aged cheddar cheese (optional)

Heat a large soup pot over medium-high heat for one minute. Add the olive oil and shallots and stir for about three minutes.

Add the garlic and continue stirring for another minute until the shallots are soft and translucent.

Add the roasted paprika and cayenne. The spices can burn quite easily, hence stir consistently for about 30 seconds.

Increase the heat to high and add the tomato puree. Continue cooking for about four minutes, stirring occasionally.

Add the chicken stock, balsamic, basil, brown sugar and salt. Bring the soup to a boil, stirring occasionally, and reduce heat to medium-low.

Let the soup simmer for about 10 minutes to let the flavours meld.

Just before serving, strain the soup through a fine sieve to ensure a beautifully smooth consistency. Shave some aged cheddar cheese on top and sprinkle with fresh basil.



Click Here to Read More..

Fluffy Chocolate Cheesecake

This cheesecake has a soft, cotton-like texture that contrasts the traditional dense and heavy New York style cheesecake, but maintains that delectable cream cheese flavour. Cheesecake is a beautiful dessert but is often too delicate to transfer from a baking dish to the serving plate. Using the Cake Pan with Ceramic Serving Plate, this sumptuous cake can go from the oven to the table without a problem. For something even more decadent, add chocolate.

The Ingredients: Fluffy Chocolate Cheesecake

Serves 12, prep time 30 minutes, cooking time 1 hour 15 minutes, cooling time 1-2 hours

Crust:
1 1/2 cups of chocolate graham crackers crumbs
¼ cup of melted butter
¼ cup of brown sugar

Cheesecake:
¼ cup of butter
¼ cup of whole milk
1 tbsp vanilla extract
7 ounces of cream cheese (200 grams)
6 eggs, separated
½ cup of cake flour
4 tbsp of cornstarch
3 tbsp of cocoa powder
½ tsp cream of tartar
½ cup of sugar

Preheat oven to 350 degrees Fahrenheit.

To make the crust, melt the butter in a small saucepan and combine with cookie crumbs and brown sugar. Mix the crust with your hands to ensure an even consistency.

Spread the crumbs evenly across the bottom of the cake pan, and with your fingertips, firmly press the crust down.

Bake for about 5 minutes, or until golden brown.
In preparation for the cake, fill a roasting pan half way with warm water and place it on the bottom rack of the oven. Place the rack for the cheesecake above the roasting pan. This helps prevent the top of the cake from cracking while baking.

To make the cheesecake, melt the butter in a large bowl over a double boiler. Once the butter is melted, remove the bowl from the heat and whisk in the milk, vanilla extract and cream cheese until the mixture is smooth.

If the mixture is still warm, place the bowl in the fridge for a few minutes until it has cooled.

Whisk the egg yolks into the cooled mixture.

Combine the cornstarch, flour and cocoa powder in a small bowl and sift into the mixture. Mix until it is a smooth consistency and set the bowl aside.

In another large bowl, combine the egg whites and cream of tartar. Whip the egg whites until they are frothy but not stiff (they should not hold their shape).

Add the sugar and continue blending the mixture until soft peaks form.

Combine the content of the bowls and fold together until the cake mix is uniform, trying not to over mix.

Grease the side of the cake pan with butter. Pour the cake mix over the crust in the cake pan and give it a little jiggle until the top is even.

Place the cake in the oven on the rack just above the roasting pan and cook for 1 hour and 15 minutes. Remember not to open the door while it is baking as this could cause the cake to fall. When finished, turn off the heat and leave the cake inside without opening the door. After 15 minutes, open the oven door slightly and leave the cake inside the oven for another 45 minutes.

Remove the cake from the oven and bring it to room temperature before serving. However, this cake also works well chilled overnight and served cold.

Click Here to Read More..

Chocolate Crinkles

I had never made chocolate crinkles before (or really heard of them) until I came across them in another food blog of holiday baking. I thought they looked like a lot of fun! The first batch of crinkles I made, I used milk chocolate (I always use milk chocolate, as I am a bit of an addict), but the results were definitely not as rich and moist as I would like. I made a few more adaptations, including replacing some of the flour with cocoa powder, and these ones are great!

The Recipe: Chocolate Crinkles

makes 40, prep time 25 minutes, cook time 8 minutes, time to completion 4 hours

3 1/2 ounces (200 grams) of bittersweet chocolate (71% percent)
1/2 cup of sweet butter
2 tsp vanilla
3 eggs at room temperature (place an bowl of warm water for a couple of minutes if you forget to take the eggs out of the fridge)
1/2 cup of white sugar
1/4 cup of brown sugar
1 3/4 cups of flour
1/4 cup of cocoa powder
1/4 tsp finely ground sea salt
2 tsp baking powder

1/2 cup of icing sugar

Melt the chocolate and butter in a small sauce pan over low heat. Add the vanilla after the chocolate and butter are melted.

In a mixing bowl add the white sugar, brown sugar and eggs. Beat the mixture, on high, with an electric mixer for about 10 minutes, until it runs off the beater in a nice thick ribbon.

Continue mixing on low while adding the melted chocolate mixture.

Combine the flour, cocoa powder, sea salt and baking powder. Sift and gently fold into the previous mixture about 1/4 cup at a time. This will take some work but it is worth it!

Once the crinkle mixture is uniform, place it in the fridge.

After 3 hours remove the crinkles from the fridge and preheat your oven to 350 degrees.

Using your hands make balls about 1 inch in diameter and squish them slightly.

Roll the balls in the icing sugar until generously coated and no chocolate is showing.

Cook on a cookie sheet for 8 minutes. Do not over cook the crinkles as they will lose a lot of moisture and delicate texture if over cooked. Transfer to a cooling rack and enjoy! These are the best right out of the oven!

Click Here to Read More..

Gingerbread Cookies

The Christmas baking season is not complete without Gingerbread and with kids and a wife, there was no escaping! I have avoided the making of a Gingerbread house to date but I am not sure I will be able hold out. Next year fore sure....

Any who...I don't like my Gingerbread to be too strong or too hard, hence I reduce the molasses a bit, and use egg yolks to give them a little extra richness. Benny was a big fan this year and helped us decorate them with a little royal icing (1 egg white, 1/4 tsp cream of tartar and 1 cup of icing sugar - whip eggs and tartar till frothy, add sugar and beat until medium peaks) and red smarties.

The Recipe: Gingerbread Cookies

makes 24 (medium sized men), prep time 25 minutes, cook time 12 minutes

1/2 cup butter
1/2 cup brown sugar
3 egg yolks (reserve the white for royal icing)
1/32 cup of molasses
2 1/2 cups of flour
3 tsp baking powder
1/2 tsp finely ground sea salt
1 tsp powder ginger
1 tsp cinnamon

Preheat the oven to 375 degrees.

In a mixing bowl, whip the butter until smooth and creamy with an electric mixer.

Add the brown sugar, egg yolks, and molasses one at time. Continue mixing after each is added until mixture is smooth again.

Combine the flour, sea salt, baking powder, ginger, cinnamon and sift into the wet ingredients. Mix until smooth, the easiest way is with your hands.

With a floured rolling pin, on a well flour surface, roll the dough until about a 1/3 of an inch thick. Cut out your shapes and transfer to a cookie sheet (as always I prefer using clay of silpat to prevent the bottoms from burning).

Cook for 12 minutes, remove and let cool before decorating!

Click Here to Read More..

The Best Rumballs

Calling these the "Best Rum balls" is a personal opinion, and in all honesty I haven't eaten a tone of Rum Balls. What I do know is that these are great! Before this recipe I only made Rum Balls because my wife forced me to for the holiday season, hence I was out to make something with the concept of a Rum Ball but much more to my liking. This meant, a little less rum (let's face it, if you want to get drunk, Rum Balls are not going to do it for you, hence you just want the flavour from the rum and you do not want the rum to overpower the dessert), a more delectable chocolate component (stolen from a truffle centre) and a little spice to play off the rum. These are definitely in the Christmas baking line up from here on.

The Recipe: The Best Rum Ball

Makes 24, total time 45 minutes

pinch of finely ground sea salt
1 cup of graham cracker crumbs (double if not adding the nuts)
1 cup of roasted almond crumbs (1 1/2 cups if starting with raw whole almonds, see below)
3 ounces of milk chocolate
2 tbsp of butter
2 tbsp of heavy cream
3 tbsp of dark rum
pinch of cayenne (not too much, we don’t want heat, we are just adding it to punch the flavours with the sea salt as these are always served cold)
1/4 tsp of fresh ground nutmeg
1 tbsp of corn syrup

4 tbsp of icing sugar or cocoa powder for coating the outsides of the Rum Balls

To roast the almonds, add about 1 1/2 cups of raw almonds to a cookie sheet and place in the oven for about 8 minutes at 350 degrees. When they are done the inside will be a darker brown, but the outside should not have burnt.

Place the cooled almonds in your food processor and buzz them until the size of large bread crumbs. Careful you do not buzz them too much or they will make a paste.

Combine the almonds, graham cracker crumbs and sea salt in a mixing bowl.

In a sauce pan, melt the chocolate and butter over very low heat while stirring. Remove the pan from the heat just before it is melted and continue stirring until completely melted.

Stir in the cream, rum, corn syrup, cayenne and nutmeg.

Add the chocolate mixture to the mixing bowl and stir until smooth. Place the mixture in the fridge for about ten minutes if it is too mucky to form balls.

Using your hands roll balls about the 3/4 of an inch high. Roll the ball in a dish of either cocoa powder or icing sugar.

Place in the freezer and enjoy directly out of freezer! These will get better with time if you can wait long enough.

Click Here to Read More..

Blondie Train Cake

Although these blondies can be made without the train mould, the mould adds a lot of fun and a gourmet feel to a pretty easy recipe. Using a blondie recipe instead of a cake recipe for the train mould also gives you the benefit of not having to use icing, so you retain the details of the train.

The Ingredients: Blondie Train Cake with Chocolate Chunks

Serves about 18, prep time 10 minutes, cook time 25 minutes

2 cups of flour
2 tsp baking soda
½ tsp finely ground sea salt
½ cup of butter at room temperature
¾ cup of sugar
¾ cup brown sugar
1 tbsp of vanilla extract
3 eggs
1 milk chocolate bar (100 grams) coarsely chopped
Icing sugar (optional)

Preheat your oven to 350 degrees.

In a large bowl, combine sugar, brown sugar, vanilla and butter. Mix with an electric mixer until smooth. Continue to blend while adding each egg.

Combine flour, baking soda and salt. Sift into the wet ingredients and mix until smooth.

Add the milk chocolate and stir in evenly.

Grease the train mould with butter using a paper towel to get all the details and gently dust with flour using a sifter or sieve.

Add the mixture to one train car at a time and fill each car about ¾ high. This batter should make enough for the entire train; however make sure you fill the engine and caboose first just in case you do not have enough batter!

Bake for 25 minutes, remove from oven and let cool for about 10 minutes. With a long knife, gently trim any blondie that has risen higher than the train mould.

Place a cutting board or cookie sheet on top of the mould and carefully flip the mould over. Each train should come out quite easily!

For a neat winter effect, dust with icing sugar — put about 3 tbsp of icing sugar in a fine sieve and tap while holding the sieve over the train.

Click Here to Read More..

Caramel Shortbread

Caramel shortbreads are also known as millionaire shortbreads because of their rich flavour. The first caramel shortbread I had was in a small suburb of Glasgow called Wishaw, where my wife’s family is from. We stopped in a very unassuming coffee shop on Main Street as it was a couple doors away from the apartment her great grandfather was born in. My wife immediately ordered the tea and shortbread special as it seemed fitting, but I noticed something called a caramel shortbread on the menu. My wife's shortbread came out quickly but the waitress said that mine would be a little longer as she was waiting for the chocolate to dry. I didn't even know it had chocolate in it! When it came, it was a delicious surprise that I accidently forgot to share with anyone else. Hence, I felt a little obligated to make a caramel shortbread of my own to share with my family. I changed things slightly by making a brown sugar shortbread with a homemade caramel sauce. The brown sugar added a little flavour and a bit of a crunch, but it can definitely be substituted with white sugar for a traditional shortbread.

The Ingredients: Caramel Shortbreads

Makes 1 dozen, prep time 40 minutes, baking time 30 minutes, cooling time 1 hour 30 minutes

Shortbreads:
1/4 cup of brown sugar
1/2 cup of butter
1 1/4 cup of flour
1/4 cup of cornstarch
Pinch of finely ground sea salt
1 tsp vanilla extract

Topping
1/4 brown sugar
1/4 cup of sugar
2 tbsp of butter
1/4 cup of heavy cream
2 ounces of milk chocolate chopped

Preheat your oven to 325 degrees.

To make the shortbreads, start by blending the brown sugar for about 5 minutes on high speed in a food processor of coffee grinder.

Whip the butter with an electric blender until creamy and smooth.

Combine the salt, brown sugar, cornstarch, flour and sift in to the butter.

On a floured surface work the mix until it forms a dough this will take a little work and it may not seem like it will come together without more liquid, but keep working at it and it will be great!

Roll the dough into a layer about half an inch thick. The dough makes about 12 pieces 1 inch by 2 inches but feel free to make whatever shape you want.

Place in the oven on a cookie sheet (I suggest using clay or silpat to eliminate any premature browning on the bottoms). Bake for 30 minutes and let cool for about an hour before adding the toppings.

To make the caramel, combine the butter, white sugar and brown sugar in a saucepan with high sides (when you add the cream it can boil up quite high). Melt it over low heat while stirring, this will take about 5 minutes.

Once all the sugar is dissolved remove it from the heat, add the cream and mix well.

Strain the caramel sauce through a sieve to remove any pieces that crystallized when added the cream.

Let the caramel cool for about 10-20 minutes and drizzle over the centre of each shortbread. With a butter knife, gently spread the caramel to the edges.

Place the shortbreads in the fridge.

In a small sauce pan, melt the chocolate over very low heat stirring consistently. Remove it from the heat just before it has all melted and continue stirring until it has entirely melted.

Remove the shortbreads form the fridge and drizzle with the melted chocolate. Again, use a butter knife to spread the chocolate to each corner. Place the cookies back in the fridge for about 10 minutes and enjoy!

Click Here to Read More..

Chocolate Truffles

Truffles are actually easier to make than you think, you just have to make sure that you have are starting with good products. Each year at Christmas we make some truffles for the season. This year we decided to get a little more creative and make milk chocolate, white chocolate, baileys, chocolate orange, mint chocolate and some variations on each (white shell on milk centre etc...). My favorite was the milk chocolate with white chocolate shell, although for someone who is not known to love orange chocolate, these were very nice. The mint chocolate were our least favorites as they were a little too herby tasting, if that makes sense. Infusing the flavour in the cream works really well so have some fun and experimenting and let me know how it goes.

The Ingredients: Chocolate Truffles

Makes 10-15 (although this all depends on how big you make them), start to finish these take about 1.5 hours with an hour of cooling time.

Basic truffle filling (you can adjust the amounts in the same ratio to make more):
3 ounces of chocolate (white or milk)
1 tbsp of sweet butter
1/4 cup of heavy whipping cream
1/8 tsp of finely ground sea salt

Shell:
3 ounces of chocolate
1 tsp of shortening

Variations:
Handful of mint leaves freshly chopped
1 tbsp of baileys (replaces 1 tbsp of heavy cream)
Peel (with any pulp) of an orange roughly chopped

If you are making orange or mint chocolate truffles start by bring the cream to a boil over medium heat. Once boiling, pour the cream over the orange or mint in a small bowl. Let the mixture steep while preparing the chocolate (approximately 5-7 minutes).

In a small saucepan, melt the butter chocolate for the filling over very low heat, whiling stirring consistently. It takes a little longer but you can hold the pot just over the heat, but not directly on the heat, to prevent it from burning.

Once completely melted stir in the heavy cream and mix well until smooth. If you are making a variation, strain the cream in through a fine metal seive and remove the mint or orange.

There is a chance that the mixture will break, if this happens continue stirring with a small whisk or a fork until the mixture come together again.

Place in mixture in the fridge for to 10-30 minutes, stirring every five minutes. When it is ready, the chocolate will be firm and a fork will not easily stir it. This sounds a little complicated until you try it, it is quite easy to tell when the chocolate is ready to roll into a ball and when it is just a gucky mess in your hands.

When it is ready, remove it from the fridge and roll small balls, approximately the diameter of a quarter, with your hands. Place the balls on cookie sheet cover with parchment paper and place back in the fridge.

Melt the remaining chocolate and shortening in a small saucepan.

Remove the truffle centres from the fridge and submerge them in the melting chocolate covering the entire ball. Use a small spoon to drizzle chocolate over the balls if needed (especially when you are getting to the end).

Place the truffles back on the cookie sheet covered with parchment paper and put it back in the fridge until the outside hardens, about 15 minutes.

You can add decorations on top with more drizzled chocolate or candied oranges if you want. Enjoy!

Click Here to Read More..

Roasted Garlic Gnocchi with White Wine Rose Sauce

Creating beautiful pillow-like gnocchi is all about the correct tools and products. Using the right potatoes and flour is important to ensure you do not end up with a heavy gnocchi. Always use a good baking potato that turns light and dry when cooking. Equally important is using a potato ricer to mash the potatoes to ensure the potatoes are smooth and fluffy before making the dough.

The Recipe: Roasted Garlic Gnocchi with a White Wine Rose Sauce

Serves 4-6 as a side dish and 2-3 as a main course, prep time 1 1/2 hours (includes1 hour for baking the potatoes), cooking time 30 minutes

Gnocchi:
2 large Russet potatoes
1 cup of semolina flour
1 head of garlic
Drizzle of olive oil
Pinch of pepper
½ tsp sea salt plus 2 tbsp
½ an egg beaten

Sauce:
3 tbsp of butter
2 medium sized shallots diced
1 clove of garlic minced
½ cup of dry Riesling
2 tbsp tomato paste
¾ cup of 2% milk
Pinch of sea salt
2 tbsp fresh chopped basil
Parmesan cheese


Heat the oven to 360 degrees.

Cut across the entire head of garlic so that all the tips are cut off, and place the garlic in the center of a six inch square piece of tin foil. Drizzle with olive oil, a pinch of sea salt and pepper. Fold the foil over top of the garlic to make a pouch.

Poke three sets of holes in each potato with a fork. Place the potatoes and garlic in the oven.

Remove the garlic after about 30 minutes and open the tin foil package to allow the garlic to cool.

Once the garlic has cooled, squeeze the soft cloves of garlic into a small bowl.

After one hour, check the potatoes with a fork to see if they are done. Continue cooking the potatoes until the insides are completely soft.

Using an oven mitt to hold the hot potato carefully cut the potato in half and scoop out the insides. Discard the potato skins and place the potato directly into a potato ricer with the roasted garlic.

Squeeze the potato and garlic through the ricer onto a clean surface. Spread the mixture out evenly into a thin layer allowing it to cool and also release some more moisture.

Once the potato mixture has cooled, add the egg and sprinkle evenly with the sea salt and about ¾ of the flour. Mix the dough only enough to ensure it is consistent throughout. Form the dough into a ball, adding more flour if necessary. The dough should be moist but not sticky. Over mixing will make the gnocchi thick and heavy.

Split the dough into six even pieces. With your hands roll the first piece of dough into a cylinder shape about the diameter of your thumb. With a straight edge, cut the pieces of gnocchi about ¾ of an inch to one inch pieces. Continue with this step until all six pieces are complete.

With the back of a fork, gently press each piece of gnocchi to create small ridges. This helps to sop up the sauce when eating.

Heat a large pot of water, with two tbsp of salt, to a rolling boil. Add the gnocchi and give a little stir to ensure that they do not stick together. When the pieces of gnocchi are ready, they will float to the surface. With a slotted spoon, remove the gnocchi and place in a colander until the sauce is ready.

To make the sauce, heat a large saucepan to medium-high heat. Add one tbsp of the butter, the sea salt and the shallots. Cook the shallots for about three minutes stirring frequently, and add the garlic. Continue cooking for another minute.

Add the wine and cook over high heat until almost all the liquid is evaporated.

Stir in the tomato paste until evenly incorporated.

Add the milk and bring the sauce to a boil while stirring.

Turn off the heat and stir in the remaining 2 tbsp of butter.

Add the gnocchi and basil to your serving bowl. Strain the sauce through a fine sieve into the bowl, removing the pieces shallot and garlic. Sprinkle with some freshly grated parmesan and enjoy!



Click Here to Read More..

Turkey and Chicken Meatloaf

If you read my blog often, you might be starting to see a trend with traditional ground beef dishes. Every week I purchases 1 1/2 pounds of dark ground turkey and dark ground chicken and out of these I make recipes like tacos, lasagne, hamburgers, meatballs etc... Because my wife cannot eat red meat and we do not introduce red meat to our children until the age of 2 I had to find a good substitute to make some of my favourite recipes. I only use dark meat because it has a lot more flavour and the white meat can dry out very easily. The end result is that most people do not even know it isn't beef. Anyways, this week we were having meatloaf. The key to a good meatloaf is taking some time up front to cook your vegetables to bring out the flavour before you add to the meatloaf!

The Recipe: Turkey and Chicken Meatloaf

Serves 4 with leftovers for lunch, prep time 40 minutes, Cook time 45 minutes.
1 1/2 pounds dark ground turkey
1 1/2 pounds dark ground chicken
1 egg
1 cup of bread crumbs
2 tsp sea salt
1 tsp fresh ground pepper
1 tbsp worchestershire sauce
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
3 ounces of old cheddar cheese cubed 1/4 inch
2 tbsp of tomato paste
1 medium sized onion diced
3 cloves of garlic minced
1 red pepper finely diced
8 medium sized button mushrooms finely chopped
1 tbsp olive oil
1 tbsp chili powder
1 tbsp paprika
Pinch of cayenne

Heat a skillet over med-high heat. When ready add the olive oil, onion and pepper. Cook for about 3 minutes stirring frequently.

Add the garlic and continue to cook and stir for another 2 minutes.

Add the cayenne, chili powder, paprika and cook for 1 minute stirring consistently to ensure you do not burn the spices.

Add the mushrooms and continue cooking until most of the moisture is out of the mushrooms (about 5 minutes). Set the pan off the heat.

Preheat your oven to 375 degrees.

In a large bowl combine the turkey, chicken, egg, bread crumbs, sea salt, ground pepper, worchestershire sauce, parsley, basil, oregano, old cheddar cheese, tomato paste and mix together with your hands.

Add the mixture from the skillet and mix with a spoon so that you do not burn yourself.

Place the mixture in a large casserole dish and form it into a loaf shape with your hands.

Place in the oven and cook for about 45 minutes. I recommend using a meat thermometer to determine when it is done as the size of the loaf will determine the cooking time. The loaf is ready when it is 177 degrees (if you cook it to the full 180 degrees it will continue cooking once removed and end up little dryer). Enjoy!

Click Here to Read More..