Chocolate Orange Sandwich Cookies

 

I came home the other day to find these delicious little morsels sitting on the counter top. Spouse had been inspired to make these gorgeous chocolate and orange shortbread cookies, sandwiched together with a little orange buttercream frosting. It is quite a dark chocolate cookie which compliments the sweet orange filling very well. So good with a tall glass of ice cold milk.

Makes about 2 dozen sandwich cookies

Chocolate Orange Shortbread Cookies

Sift together:

2 cups flour

1 1/2 cups cocoa

 

Cream together:

1 1/2 cups cold butter

1  1/4 cups sugar

2 tsp vanilla extract

zest of 3 oranges finely grated

 

Add the dry ingredients to the creamed mixture to form a dough. Chill for about an hour, then roll out the dough and cut out to about a quarter inch thick. Cut individual cookies out with a 2 inch cookie cutter and bake at 350 degrees F for 12-13 minutes. Cool completely on a wire rack.

Orange Buttercream Filling

1/2 cup butter

2 cups icing sugar (powdered sugar)

1 tsp vanilla extract

1 tbsp minced orange zest

3 or 4 tablespoons milk

Beat all together until smooth using only enough milk to bring the frosting to  a workable consistency. It should be stiffer than frosting for a cake.

 

Spoon a teaspoon or so between two of the shortbread cookies and squeeze together to form the sandwich cookie.

Raspberry Tuxedo Cheesecake

Although it's difficult for me to pick an ultimate favorite when it comes to cheesecake, this one would have to be on my short list for the honor. Anything raspberry is practically irresistible to me anyway, but when it comes with chocolate on top of a creamy vanilla cheesecake my will power is definitely on vacation. As beautiful as it is delicious, this cheesecake is a real occasion dessert.

A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 or 10 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

 In a small bowl, combine:

1 & 1/2 cups chocolate cookie crumbs
2 tbsp sugar
1/4 cup melted butter

Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.

Cream together:

3 eight ounce packages ounces cream cheese
1 cup sugar

Add, one at a time

3 eggs

beating well after each addition. Add

3 tsp vanilla extract

Finally blend in

1 cup whipping cream
1/4 cup milk

Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).


Top with fresh raspberries or raspberry compote and a drizzle of chocolate ganache. Another serving suggestion is to use fresh raspberries and a raspberry sauce that can be made the same way as the raspberry compote except prepared to a thinner consistency and run it through a metal sieve to remove the seeds. The sauce can then be poured over the raspberries before drizzling the ganache as shown in the photo below.

Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream.

Then melt in on low heat

¾ cup semisweet chocolate chips

Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with fresh raspberries.

Raspberry Compote

2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch

Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.

Pina Colada Waffle Trifle

Happy Weekend!

Today we have a double duty recipe that can be served as the most indulgent brunch imaginable or as an unusual, luscious dessert. Either way your guests are sure to be pleasantly surprised by these very dressed up waffles.

Waffles

Makes about 12

Beat together well:

2 eggs
1 cup milk
1/3 cup melted butter
2 tsp vanilla extract

Sift together:

2 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
2 tsp baking powder

Mix the dry ingredients into the wet mixture just until incorporated; small lumps in the batter are okay.

Pour 1/3 to 1/2 cup batter for each waffle onto a preheated waffle iron. The amount of batter depends on the size of your waffle iron, use your own judgement. Cook for about 5 minutes or until evenly golden brown, Hold waffles in a warm oven on a cookie sheet while the rest of the waffles are being prepared.

Vanilla Custard

Scald in the microwave or on the stove top:

3 cups whole milk

Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine

1/3 cup flour

2/3 cup sugar
pinch of salt

Over medium flame slowly add the scalded milk whisking constantly.Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto

3 slightly beaten extra large egg yolks

whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.

Stir in

4 tbsp butter

3 tsp vanilla extract

Let the custard cool for 10 or 15 minutes if you want to serve it warm, otherwise keep it chilled in the fridge.

Vanilla Whipped Cream

1 cup whipping cream
1 tsp vanilla extract
3 tbsp sugar

Combine and beat to soft peaks and spread on top of the cooled coconut cream filling.Garnish with toasted coconut and serve

Rum Syrup

Boil for 5 minutes:

1/2 cup brown sugar
1/2 cup water

Take off heat and let cool then stir in:

2 ounces  rum

To construct the waffle trifles layer as many waffles per serving as you like; 2 is quite enough for most appetites. Pour rum syrup on the waffles before adding the custard and

sliced ripe bananas
chunks of fresh golden pineapple

Top with a second waffle and garnish with toasted coconut and vanilla whipped cream.

Raspberry Vanilla Cream Cheese Torte

This elegant little torte was again the result of inventing something to use up leftover raspberry sauce and a little extra cream cheese frosting from some cupcakes. Turns out the raspberry sauce and cream cheese frostingwere excellent together along with the moist vanilla cake

Vanilla Cake

Sift together and set aside:

3/4 cup cake and pastry flour

2/3 cup all-purpose flour

1 1/2 tsp baking powder

pinch salt

Cream together until fluffy:

1/2 cup unsalted butter, at room temperature

1 cups sugar

Add, one at a time, beating well after every additioon;

2 eggs at room temperature

Beat in

2 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

1/2 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into a well greased and floured 9 inch cake pan. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Raspberry Sauce

2 cups fresh or frozen raspberries

1/3 to 1/2 cup sugar
2 tsp corn starch
1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.

Cream Cheese Frosting

1/2 cup butter
1/2 cup cream cheese
3 1/2 cups icing sugar (powdered sugar)
1 tsp vanilla extract
a little milk

Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

Cut the cake horizontally into two layers and fill with the raspberry sauce. Pipe or spread the cream cheese frosting over the top.

Inside Out 'Peanut Butter Cup' Cupcakes

 

 My daughter and I are the only peanut butter lovers in our family so we don't get much chance to experiment with one of our favorite ingredients but we recently came up with an idea to make two kinds of cupcakes at the same time and satisfy all the sweet-tooths in the house. The rest of the family got plain chocolate frosted cupcakes but we enjoyed these filled cupcakes with two different flavors of frosting; chocolate for the filling and creamy peanut butter for the top.

We expected the combination to remind us of our favorite peanut butter cup candy bar treats but not as much as they actually did; although the chocolate and peanut butter flavors are inside out they really do immediately bring to mind the taste of a peanut butter cup. I think real butter is also a must for these frostings; margarine is just not going to cut it.

Makes 18- 24 cupcakes depending on the size of your pans

 

Chocolate Cake

2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour batter into paper lined muffin tins filling about 2/3 to 3/4 full. Bake at 350 degrees F for 15-18 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Butter Frosting

4 cups icing sugar (powdered sugar)
4 tbsp cocoa
1 cup butter

Mix the butter, cocoa and icing sugar together until the butter is broken up well into small pieces and distributed throughout the sugar. It may still look powdery at this point. Add:

2 tsp vanilla extract
3 -6 tbsp milk

Beat together well until smooth, fluffy and creamy.  It is best to have the frosting a little stiff at this stage and then add a little more milk later to adjust the texture of the frosting.

Remove about 1/3 of the frosting to a separate bowl and beat in 1/3 to 1/2 cup melted chocolate chips. Beat until creamy, adding a little more milk to get the right texture if necessary.

To the rest of the frosting add 1/3 to 1/2 cup of peanut butter to taste and beat until creamy; again you can add a little more milk to bring it to a creamy texture if necessary or a few tablespoons of icing sugar if it needs to be stiffer.

Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes with the chocolate frosting from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.

Pipe or spread the peanut butter frosting over the top of the cupcakes after they are filled.

Apple Braised Pulled Chicken Sandwiches with Pink Peppercorn Pickled Red Onions

 

Spouse brought home a 7 pound stewing hen because they were on sale last week and challenged me to make something edible of it. I'm not a fan of these larger tougher fowls, but I have to say, this tweaking of my pulled pork recipe was a delicious and very economical dinner. We served it over a couple of days to family and friends and they all loved it.

The Pink Peppercorn Pickled Red Onions were delicious on this sandwich too. This is a quick pickling method that is meant to be used within a week or two of preparation but can be traditionally pickled in sealed and sterilized jars using the recommended method to last much longer. It is a great condiment for sausages, hot dogs, hamburgers and even cold baked ham. 

The sandwiches were made on toasted artisan bread from our neighbourhood Georgestown Bakery, but use any good quality bread you like. Just get the best you can buy or make, wherever you are; this great sandwich deserves great bread.

 

Pink Peppercorn Pickled Red Onions
1 large red onion, sliced
3/4 cup apple cider vinegar
3 tbsp brown sugar
1/4 cup water
3 tbsp pink peppercorns
1/4 tsp salt
2 tbsp black peppercorns (optional, use only if you love strong peppery flavor, the pink ones are mild enough to be eaten whole for most people)

Layer the sliced onions alternately with a sprinkle of pink peppercorns in a jar. Stuff as many onions in the jar as you can.
Bring the other ingredients just to just to boiling then pour over the onions and peppercorns. Carefully put the lid on and let sit for at least 24 hours. 

Apple Braised Pulled Chicken


Remove all the skin from a 6 to 7 pound stewing hen and cut it into 8 pieces; 2 wings, two thighs, two breast halves, and two drumsticks.

Combine:

½ tsp powdered ginger
1 tsp cumin
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tbsp dry oregano
1 ½ tbsp kosher salt

Rub all over the surface of the chicken pieces. (You can do this step the day before and let the chicken marinate in the spices overnight if you like to really infuse the flavor into the chicken.) Brown the chicken pieces in a little oil in a cast iron skillet for just a few minutes on each side. They do not need to be fully cooked in this browning process.

Transfer the browned chicken pieces to a covered roasting pan. To the roasting pan, along with the chicken, add:
2 medium sized onion chopped
5-6 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:
½ cup brown sugar
½ cup molasses
¼ cup Worcestershire sauce
¼ cup Dijon mustard
½ cup apple cider vinegar
3 or more tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 cup apple juice
1 tsp powdered ginger
1 tsp Chinese five spice powder
2 tbsp smoked paprika

Pour all over the chicken, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3) until the meat is very tender and falling off the bones.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples.

Remove the chicken from the bones and pull it into small pieces. Pour the sauce back over the shredded chicken and toss well to coat the chicken pieces in the sauce.

Serve on toasted bread with the picked onions.

Apple Almond Stuffed Pork Loin in a Bacon Blanket

 

This recipe is a veritable Pork-a-pollooza! I struggled a bit to come up with a good descriptive name for  this recipe, so I asked the folks over on our Rock Recipes Facebook Page for suggestions, with results from hysterical to bawdy. Some favorites were Harvest Pork Loin, Pork Apple Wrap, Porkinator and various versions of Pigs in Blankets, but the one that made many laugh the hardest was "Porkback Mountain"!

Whatever you call it this was an awesome Sunday Dinner. The stuffing starts with toasted whole wheat bread and adds toasted almonds, apples and raisins for a great Autumn inspired dinner. The maple bacon blanket might seem a little  over the top but it does add great smoky sweet flavor to the pork loin, but the roast can be prepared without it if you choose and it is still delicious. We served it with our family favorite Perfect Roast Potatoes with roasted garlic and sour cream and chives. We also had some buttered green beans and to compliment the roast, a simple homemade cranberry-apple sauce which I've added the recipe for below. It was all a quite satisfying Fall weekend dinner and believe me, nobody left the table hungry.

 

1 pound applewood smoked or maple flavored bacon

On a large piece of parchment paper or waxed paper, make a bacon blanket by weaving strips of the bacon together like a lattice topped pie crust to form a square.

3 - 4 pound pork loin roast

 

Cut almost half way through the roast and lay it flat on a cutting board. Then, cut back from the center to the outside edges of the roast to create four folds of meat that are all still joined together in a single piece. Lay the whole roast flat on top of the bacon blanket. Pile the stuffing in the center of the roast and bring the two sides of the pork loin together to cover the stuffing. Hold the two sides together by weaving a wooden skewer through both sides of the meat to hold them together. Don't forget to remove the skewer before serving.

Using the parchment paper to help, fold the bacon blanket over the entire roast, then turn it upside down on an aluminum foil baking tray so that the seam is on the bottom. Bake at 425 degrees F for 20 minutes and then turn down the heat to 375 degrees F for about another hour and 10 minutes, until the internal temperature reaches 170 degrees F on a meat thermometer.

Once the internal temperature is reached, remove from the oven, cover loosely with aluminum foil and let rest for about 15 minutes before slicing and serving.

Apple Almond Stuffing

 

3 cloves minced garlic
1/2 cup butter

Cook the garlic in the melted butter for just a couple of minutes to soften it. Set aside.
Toss together:

6-8 slices whole wheat toast, diced

2  apples, peeled and diced

1 tsp ground cinnamon

1/2 tsp black pepper

1 tsp ground thyme, (or two tbsp chopped fresh thyme)

1/4 cup golden raisins

1/2 cup toasted almonds, chopped

 

Pour the garlic butter over the mixture along with

1/2 cup apple juice mixed with 1/2 cup water

Toss together until evenly moistened. (NOTE: This stuffing can be baked in a covered casserole dish for 1/2 an hour at 350 degrees F as a great side dish instead of inside the roast.)

Cranberry Apple Sauce

2 cups fresh or frozen cranberries

2/3 cup sugar

1/2 cup water

Simmer over low heat for 15 minutes, then add 2 chopped apples and simmer for an additional 10 minutes.

Easy Tomato Potato Chicken Curry

I've taken a more complicated recipe for a tomato curry and simplified to include simple ingredients and spices that are probably already in your cupboard or are readily available in any decent supermarket. This curry is on the mild side but of course you add more or less of any of the spices to your own taste. If you are on the cautious side, just start with half of the spices in the sauce recipe and then add more to taste.

Without the chicken, this would be an excellent vegetarian option for a tasty meal. The sauce alone makes a delicious pasta sauce too and soon I'm planning to use it in a curry chicken pizza! Make an extra large batch of the sauce and freeze some of it for a quick meal later in the week,

2 - 3 lbs boneless skinless chicken thighs

1 tsp cnnamon

1/2 tsp salt

1/2 tsp pepper

2 tbsp yellow curry powder

3 tbsp canola oil or peanut oil

1/2 tsp red curry powder (or cayenne pepper)

Toss all together and marinate the chicken for an hour or two before grilling to completely cook. The chicken can also be marinated over night.

For the sauce

1 large or 2 small red onions

4 cloves garlic

Puree the onions and garlic in a food processor or chop as finely as possible. Slowly cook the onion mixture in

3 tbsp peanut oil

until softened, about 5 minutes, then add

One 28 ounce can crushed tomatoes

1 cup water
2 tbsp yellow curry powder

1 tsp ground coriander
1 tsp ground cardemom 

1 tsp cinnamon
1/2 tsp red curry powder (hot) (or cayenne pepper to taste)

2 tbsp finely grated fresh ginger
1/2 tsp salt
1/2 tsp black pepper
2 tbsp honey

Simmer slowly for about 20 minutes before adding the cooked chicken and

3 cups diced parboiled yellow potatoes (optional)

Simmer until the potato pieces are fork tender and completely cooked. (or about 10 minutes if not adding potatoes) Serve with roti or naan bread. You can find my recipe for simple naan here:

http://rockrecipes.blogspot.com/2011/06/easy-homemade-naan.html

Raspberry Vanilla Cream Cheese Cupcakes

I don't really make a lot of cupcakes but I'm beginning to warm to the idea of filled cupcakes. With some leftover raspberry compote and a little leftover cream cheese frosting in the fridge too, I decided to combine two of my favorite dessert components into these sinfully delicious little treats.

The vanilla cake recipe is very good but be sure to use real butter in the recipe and watch them closely so they don't over bake. Because they are so small, over baking cupcakes happens very quickly and easily so be sure to get them out of the oven the minute they are fully baked.

Makes about 18 cupcakes

Vanilla Cake

Sift together and set aside:

1 & 1/2 cups cake and pastry flour

1 & 1/4 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

Cream together until fluffy:

1 cup unsalted butter, at room temperature

2 cups sugar

Add, one at a time, beating well after every additioon;

4 eggs at room temperature

Beat in

4 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into paper lined muffin pans. Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

Raspberry Compote

2 cups fresh or frozen raspberries
1/3 to 1/2 cup sugar
2 tsp corn starch
1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.

Cream Cheese Frosting

1/2 cup butter
1/2 cup cream cheese
3 1/2 cups icing sugar (powdered sugar)
1 tsp vanilla extract
a little milk

Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.

Turkey Quinoa and Sweet Potato Soup

 

A tasty and healthy soup is a good thing on a day when fall is definitely in the air. We always make turkey stock from the bones and leftovers from a roast turkey dinner and freeze it in half liter plastic containers for later use in soups, stews and for the absolute best gravy when added to the pan drippings of the next roast turkey.  This soup makes good use of some of that stock along with some of the leftover turkey to stretch a recent roast turkey dinner into another economical meal.

 

This soup has a nicely flavored, slightly spicy, stock scented with herbs and a little ginger Barley can be substituted for the quinoa if it is not available in your area. 

 

To a large soup pot add:

1 large chopped onion

4 cloves minced garlic

4 tbsp olive oil

Cook over medium low heat until the onions have softened, then add:

8 cups turkey stock

2 tbsp fresh grated ginger

2 tsp white pepper

1 tsp kosher salt

2 tablespoons chili powder

2 tsp paprika, (or smoked paprika)

2 tbsp fresh chopped or  1 tbsp dry thyme

2 tbsp dry summer savoury (or 1 tsp dry sage)

1/2 cup quinoa (or barley)

 

Simmer for about 20 minutes then add:

1-2 lbs of diced leftover turkey

2 sweet potatoes peeled and diced

1 red pepper, diced

Simmer slowly for another 20 minutes or so or until the sweet potatoes are fork tender before serving. Buttermilk biscuits are nice to serve with this delicious soup.

http://www.rockrecipes.blogspot.com/2011/08/best-buttermilk-biscuits-honey-butter.html

Banana Date Spice Muffins

 

Here's a quick and easy muffin recipe to use up those brown speckled bananas on your counter top. You have been ignoring them a bit too long, haven't you? Time to fill the house with the scent of these spicy muffins with a cake-like texture that can also be topped with some cream cheese frosting.

Makes about a dozen muffins.

Sift together:

1 & 1/2 cups flour

1 & 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp cinnamon

1/2 tsp ground nutmeg

Beat together until foamy

2 eggs

1/2 cup canola oil

3/4 cup brown sugar

Stir in

2 medium size over ripe bananas, mashed

1/2 cup chopped dates

Finally, fold in the dry ingredients just until the flour is incorporated. Do not over mix. Spoon the batter into well greased or paper lined muffin tins and bake for 15-20 minutes or until a toothpick inserted int he center comes out clean. Cool on a wire rack.

Coconut Lime Crumble Bars

 

I previewed this recipe in a photo on the Rock Recipes Facebook Page a couple of weeks ago and then completely forgot to post the recipe. Thanks to a certain loyal reader, I was reminded of it this morning; too many irons in the fire I suppose so thanks for keeping me on my toes.

This is a great recipe to cut in squares or bars and they freeze quite good as well. Small portions are also great served warm with ice cream for a terrific dessert.

Sift together the dry ingredients well.

2 cups flour
¾ cup sugar
1 tsp baking powder
2 cups medium coconut
Pinch salt

Using your hands or a pastry blender cut in

1 cup butter cut in small pieces

until the butter is completely incorporated into the dry ingredients. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan lined with parchment paper. Pour the lime filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
Bake in a 350 degree F oven for 30 – 35 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.

Lime Filling:

1/3 cup corn starch
1/3 cup cake flour
pinch salt
1 ½ cups sugar
5 egg yolk slightly beaten
Zest of 2 large limes (or 3 small), very finely chopped
2 cups water
3 tbsp butter

In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lime juice and lime rind. Finally whisk in your butter one tbsp at a time.

The Perfect Chocolate Cupcake with Chocolate Butter Frosting

The perfect chocolate cupcake for me is a rich, moist, cocoa based chocolate scratch cake topped with a simple butter based frosting that incorporates melted chocolate in the recipe for a silky, creamy icing on these perfect little treats.

Makes about 18 large cupcakes.

Chocolate Cake

2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour batter into paper lined muffin tins filling about 2/3 to 3/4 full. Bake at 350 degrees F for 15-18 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Chocolate Butter Frosting

4 cups icing sugar (powdered sugar)
4 tbsp cocoa
1 cup butter

Mix the butter, cocoa and icing sugar together until the butter is broken up well into small pieces and distributed throughout the sugar. It may still look powdery at this point. Add:

1 cup melted chocolate chips
2 tsp vanilla extract
3 -6 tbsp milk

Beat together well until smooth, fluffy and creamy. You can add more milk if you want a softer textured frosting. Spread on cooled cupcakes and serve.

Orange and Clove Brined Roast Turkey

 

 With the Thanksgiving weekend approaching in Canada, it's a good time to feature an alternative roast turkey recipe. I am partial to a flavor infused, brined turkey for maximum taste and juiciness in a roast turkey recipe. This one relies an just a few simple ingredients in the brine mixture to impart subtle hints of citrus and spice to the turkey meat. This is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. For a little extra citrus boost, I roast the turkey with an orange stuffed into the cavity along with some onions and garlic. This recipe does not overwhelm the natural flavor of the turkey at all but gently compliments it with aromatic scent and flavor.

 10-12 pound fresh turkey

 

You will need a food grade plastic bucket or large pan, big enough to completely submerge the turkey in the brine for this recipe.

Brine Mixture

6 quarts or liters of water (A little more if needed to cover the turkey completely)

1/3 cup table salt

1/2 cup sugar

1/4 cup honey

 

Stir well to completely dissolve the sugar and salt and then add:

8 whole cloves

1 large sliced onion

3 cloves garlic sliced thin

zest and juice of two large oranges

3 tbsp whole black peppercorns

Wash the turkey well and completely submerge the turkey in the bucket of brine. A plate with a couple of heavy cans of tomatoes or beans placed over the turkey will help keep it submerged. Place in the refridgerator overnight or for at least 6 - 8 hours. I remove one of the shelves in the fridge to fit my bucket in.

After brining the turkey, remove it from the brine and pat it dry with paper towels. Place on a rack in a roasting pan, truss the turkey with butcher twine (or just tuck the wing tips in under the turkey and tie the legs together to simplify things.) There is no need to add additional salt or pepper, the brine has already seasoned the meat throughout. Rub the surface of the turkey with a couple of tablespoons of butter. To the cavity add:

1 onion quartered

2 cloves garlic, sliced

1 whole orange, stabbed with a fork several times

Do not cover the turkey. Open roast the turkey in a preheated 400 degree F oven for 1/2 an hour before reducing the temperature to 350 degrees F. Brush the turkey with melted butter about every 30-45 minutes to get a nicely browned skin. After reducing the heat, continue roasting for about an additional 2 hours or until the internal temperature of the thickest part of the breast meat reaches 185 degrees F on a meat thermometer. this could be more or less time depending on the actual size of the turkey you are roasting. Using a meat thermometer is the best way to make sure your turkey is  completely and safely cooked. Remove from oven and cover with aluminum foil and allow the turkey to rest for 20 minutes before carving.

NOTE: Although it is traditional in Newfoundland cooking to roast a turkey in a covered roaster, this is a sure way to ensure a dry, overcooked turkey. I NEVER roast a turkey covered, always leaving it to open roast in the oven. This crisps the skin and seals in all the natural juices, creating a turkey that bastes in its own juices. I also ALWAYS use a meat thermometer to test if the turkey is cooked. Open roasting as well as getting the meat to 185 degrees F and properly resting the turkey before carving, is the best way to prepare a juicy succulent turkey. If you don't own a meat thermometer, you should. It is the safest way to ensure poultry is fully cooked and very useful for getting that perfect medium rare prime rib roast beef too; it's a kitchen essential for sure.

After the turkey has rested, I still make gravy from the pan drippings and my own frozen turkey stock that I always have on hand, made from the carcass of my last roast turkey. I ALWAYS use stock and not water to make the best gravy. Low sodium or no-salt-added store bought turkey or chicken stock are also good options if you don't have your own homemade stock available but be sure to make some from the remnants of this turkey and freeze in plastic containers for soup or to make the most delicious turkey gravy next time. I still thicken my gravy the way my grandmother did with a slurry of flour and water. I despise corn starch thickened gravy; you will never find it at my house.

Chewy Oreo Stuffed Chocolate Chip Cookies

These sinful treats will be sure to delight kids both young and old. The cookies are soft and slightly chewy which is a great textural compliment to the crispy, creamy Oreos. Double Stuffed Oreos are best for this recipe because the extra cream filling tends to stand up better during the baking process. 

Although completely decadent, you do not need to bake all of the batch at the same time. We freeze all of the prepared cookies before baking so that then we can bake as many or as few as we like to have on hand. They go beautifully from freezer to oven and in fact, the cookies in this photo were baked just that way. If baking them without freezing it is still very important that the dough be very cold when it goes in the oven or the cookies will spread too much.

Makes 2 dozen

1 pkg Double Stuffed Oreo Cookies (24 cookies)

Chocolate Chip Cookie Dough

Ingredients:

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup light brown sugar

1 cup white sugar

2 egs

2 teaspoons vanilla extract or butterscotch flavouring (or both! Hint, hint.)

12 oz semisweet chocolate chips

Directions:

In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.

Sift together the flour, baking soda and salt. Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips. Roll the dough into 48 equally sized balls and chill the dough balls in the fridge for about 20-30 minutes. Chilling the dough will make it much easier to form the stuffed cookies.

To form each stuffed cookie. Flatten 2 balls of dough to just larger than the diameter of the Oreo Cookies. Place the Oreo between two of the flattened dough balls and pinch together the edges to seal the cookie in the center. Place all of the formed cookies on a parchment lined cookie sheet and chill completely in the fridge for at least an hour before baking. It is very important that the dough be very cold before baking.

In my opinion this recipe actually works best when baking the cookies from frozen dough. We freeze all of the formed cookies on a parchment lined cookie sheet, then transfer them to an airtight plastic container with layers of wax paper or parchment paper separating the layers of prepared frozen cookies. You can then bake as many or as few as you like and have fresh baked cookies ready whenever you want.

Place the cookies at least 2 inches apart on a parchment or silicone lined cookie sheet.

Bake the cookies in a preheated 350 degree F oven for 15 - 17 minutes or until they are evenly golden brown over the  entire top of the cookie. Cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.