Feeds:
Posts
Comments

Archive for the ‘Holiday’ Category

I did not grow up eating apple pies. I like them, I do not love them and as such I can admit I do not make them….Sam I Am. Enter husband. He very much likes apple pie.

I love to search the web for recipes.  In doing so I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Even more enticing was the caramelized goodness underneath the actual pie. This recipe entered the rotation and tonight it was created much to everyone’s delight.

Due to my son’s obsession with scrambled eggs every morning I ran out of eggs and was not able to make the egg white wash for the top.  Didn’t affect anything other than browning on top of pie.

Also the original recipe called for 4 lbs mixed apples. I used approximately 10 cups mixed apples (green, macintosh and a wrinkled gala thrown in for good luck). You could use a little more if you have them.

Another confession – I also cheated and purchased a double pie crust instead of making from scratch (shoot me now).

If you do not love apple pies, this recipe will have you reconsidering that thought. Simple Apple Goodness.

 

Adapted from Southern Living

 

Cast Iron Pan Apple Pie

10 cups cored, peeled & chopped apples (green, gala, macintosh)
1-2 tsp cinnamon
2/3 cup white sugar
1/2 cup butter
1 cup packed brown sugar
2 tenderflake deep dish pie crusts (or your own homemade)
1-2 tbsp white sugar
2 egg whites

1 x 10-inch cast iron pan/skillet
Vanilla ice cream or whipping cream

Preheat oven to 350F.

Peel & core apples. Slice into thick wedges and place in a bowl. Toss with cinnamon & sugar, set aside.

Melt butter in cast iron pan over medium heat. Add brown sugar and cook, stirring until sugar mostly melted (a few minutes). Remove from heat and set aside.

Place one of your pie crusts in cast iron pan over brown sugar mixture. Pat down a little. Pour in your apple mixture. Top with second pie crust. Whip up your egg whites a little with a fork. Brush on top of pie. Sprinkle with 1-2 tbsp sugar. Cut slits on top of pie crust.

Bake in oven for 1 hour or until golden and bubbly. Cool a little before serving. Serve with vanilla ice cream, whipping cream or a spoon.

Read Full Post »

I’m really pleased with how my photos turned out this time…there might be hope for me yet!  And so I got a little photo crazy in this post.

These cookies are easy to make.  Take your favourite chocolate chip cookie recipe, pick up some Cadbury Mini Eggs, a bottle of wine and you are ready to begin.

Here is my go to chewy chocolate chip recipe.

Adapted from Canadian Living

Chocolate Easter Egg Cookies

1 cup butter
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tbsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 1/4 cups semisweet chocolate chips
1 tsp cinnamon
1-2 cups Cadbury Mini Easter Eggs

Preheat oven to 350F (180C).

In a large bowl and using a hand mixer (or kitchenaid) beat butter until smooth. Slowly beat in sugar & brown sugar. Add your eggs & vanilla.

In a smaller bowl whisk together flour, baking soda & salt. Stir into wet ingredients. Drop in your chocolate chips and mix well.

Drop onto parchment lined cookie sheets about 1-2 inches apart. Once cookie sheet is full, gently press in 2 easter eggs.

Once all cookies have eggs; bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.

Let cool completely on racks. Can be frozen (2 wks). Makes about 2 dozen delicious, chewy chocolate chip cookies.

Read Full Post »

I made this tasty and quick little treat last year for St. Paddy’s Day and it went over so well we had to make it again.  It’s easy, quick and fun for the kids to make.

St. Patrick’s Day Oreo Snacks

1 package Oreo Cookies
2 cups white chocolate wafers
Green Food Colouring
Green/white sprinkles

In a microwaveable bowl pour in your chocolate wafers. As each microwave is different microwave your chocolate at 20-30 second increments on medium heat. If the bowl is too hot to handle, your chocolate is too hot. Keep stirring every 20-30 seconds until chocolate is almost melted.  Remove bowl from microwave and stir until remaining chocolate wafer bits are melted.  Try not to get any water in the chocolate or it will seize up.

Once melted add a couple drops of food colouring, stir well to combine Keep adding green drops until you reach your desired level of green, mixing well each time you add drops.

Take your cookies and dip half into the melted chocolate. Then holding the cookie over a bowl or plate drop some sprinkles on top. Place on a parchment lined cookie sheet. Continue until you have used all the cookies. Place cookie sheets in fridge for 10-15 minutes until chocolate has firmed up.

You will most likely have a little melted chocolate left over.  Use it as a dip for bananas, strawberries or pretzels.  Yum!

Read Full Post »

I’ve had my eye on this recipe for a while (like years).  I specifically bought white chocolate wafers before Christmas so I could make this recipe.  However hosting my first ever Christmas Cookie Exchange and making the usual suspects (Christmas Baking) overloaded us with Christmas goodies and as such…it didn’t happen. 

With four days until Valentine’s Day, white chocolate wafers & leftover candy canes to use up, I decided today was the day to try out this recipe.  And what a great Valentine’s Day treat it turned out to be!  In fact next year I may crush cinnamon hearts instead of candy canes and make it as a class treat for Valentine’s Day!

Peppermint Popcorn Crunch

Read Full Post »

The kids and I made cookies today.  Two kinds actually.  It was a cold day in Calgary and so it seemed like a good day to stay inside and warm the house with the smell of baking cookies.

The first batch we did was thumbprint cookies but we turned it up a notch since the kids wanted to throw in some cinnamon.  Nice idea I thought.  They added the cinnamon and the cookies turned out super yummy.

Adapted from Everyday Food Magazine

Cinnamon Chocolate Thumbprint Cookies

2 cups all-purpose flour
2/3 cup cocoa powder
1/4 tsp salt
1 cup butter + 1/4 cup butter
1 cup sugar
1 egg, large
1 tbsp vanilla extract
5 ounces semisweet bars (1 bar = 1 ounce)
1/2 tsp peppermint extract
1 tsp cinnamon
1/2 cup sugar, sanding sugar or crushed candy canes

Preheat oven to 350F, with racks in upper and lower thirds.

In a bowl mix together flour, cocoa powder, cinnamon and salt. Set aside. In a larger bowl, using an electric mixer, beat 1 cup each of butter and sugar on medium high until light and fluffy.  Add egg and vanilla mixing well.  With mixer on low slowly add in flour mixture and beat to combine.

Place 1/2 cup sugar, sanding sugar or candy canes on a plate.  Roll your cookie dough into 1 inch balls and then roll them in sugar to coat.  Place balls 1 inch apart on parchment lined baking sheets.  Bake 4 minutes then remove sheets from oven and with a melon baller or under side of a round 1/2 teaspoon make an indentation in the centre of each cookie. 

Put cookies back in oven and bake until they are set but still look moist (another 4 minutes).  Let cool on wire racks.

In a microwaveable bowl microwave your chocolate and 1/4 cup butter in 10 second increments, stirring each time until melted.  Stir in peppermint extract.  Let cool until thickened.  At this point you can either spoon the chocolate into the cookie indentations or put the chocolate into a ziplock bag, snip hole in one corner and pipe chocolate into indentations.

Should last up to a week in an airtight container and makes approx. 4 dozen.

Read Full Post »

I typically host several family dinners during December which makes for a very hectic month.  This year we have decided it is just too much for us and so we are taking a break.   During one of these dinners (yikes about 5 years ago) I made this eggnog delight for dessert.  It was light, fabulous and a recipe I must share.  It’s being put back into the rotation for this year.  No baking required!

Adapted from ATCO Blue Flame Kitchen

Eggnog Cranberry Dessert
1 frozen pound cake (298gr), thawed
2 tbsp orange liqueur
1 1/2 cups whole berry cranberry sauce
1/2 cup dried cranberries
1 pkg (6 serving size) instant vanilla pudding mix
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp vanilla
1/8 tsp nutmeg
2 cups whipping cream
2 tbsp icing sugar

Cut pound cake into 12 slices. Cover bottom of a 9×13 dish with cake slices, trimming to fit if necessary. Drizzle cake slices with orange liqueur. Spread cranberry sauce over cake layer. Sprinkle dried cranberries on top.

In a medium bowl combine pudding mix, eggnog, milk, vanilla and nutmeg. Using mixer beat for 2 minutes until thickened on low-speed. Spread pudding mixture over cranberry layer. Let stand 5 minutes to set. Whip cream with icing sugar until stiff. Spread whipped cream over pudding layer.

Cover and refrigerate for 4 hours or overnight. Does not freeze. Serves 8-10.

Read Full Post »

If you like blue cheese and stuffed mushrooms you will love these delectable bites.  Another favourite in our house during the holidays.

Adapted from ATCO Blue Flame Kitchen

Blue Cheese Pecan Stuffed Mushrooms

45 white mushrooms (small – medium size)
8oz cream cheese, softened
4 tbsp blue cheese, crumbled
2-3 tbsp pecans, chopped
1 tbsp green onion, finely chopped
1/4 tsp basil, dried
1/4 tsp pepper
Fresh parsley, chopped

Preheat oven to 350F (180C)

Remove stems from mushrooms and reserve for another use. Set aside caps.

Using mixer (medium speed), beat together cream cheese, blue cheese, pecans, green onion, basil and pepper until blended. Stuff mushroom caps with cheese mixture, mounding slightly. Place stuffed mushrooms on a lightly greased cookie pan with rims, or jelly roll pan.

Bake in oven for 15-20 minutes or until cheese bubbles a little. Sprinkle with parsley and serve. Do not freeze.

Read Full Post »

Older Posts »