Sunday, April 08, 2018

Dark Chocolate Ice Cream

I Scream!!!

Now this is a recipe that you want to have the best possible chocolate you can afford. It demands (for your best interests of course) you use the best chocolate out there. You will thank the chocolate gods and perhaps give  yourself a little pat on the back, once you've had a taste. (spoiler: it's Frickin' good!) 🙌

A super simple recipe, broken down over a two day span. The first day just making the chocolate and cream/egg mixture. This mixture then needs to cool down overnight in the fridge. 

The next day the mixture just gets whisked up in the kitchenaid until it is all thick and frothy. And then it is put into the ice cream maker. My ice cream maker is one that attaches to my kitchenaid. (the bowl just needs to spend a night in the freezer) 

I like the two day process, as I do need to put my ice cream bowl in the freezer to chill. (since I don't leave it in there all the time) So it really works out for me. Plus it is something I can put together in the evening, and finish the next morning. I appreciate recipes that can be broken down and don't need to be completed in a day (as a full day in the kitchen). The recipe is here.

Of course the best part of this recipe, is the actual ice cream itself. And oh my word, it is insanely good!!! I've been disappointed by chocolate ice cream before. You know the ones I'm talking about. Those ice cream containers that look like chocolate ice cream and then let you down with lackluster chocolate flavour. <sigh> 

But this ice cream. This one, is all about chocolate. You want Chocolate??!! You can't handle Chocolate!!
I can.
Just give me the bowl.
And a spoon.
And back away.


Sunday, March 25, 2018

Baked Bars

Magic Bars get Baked

I think everyone has made a version of these bars at some point in her/his life to take to a bake sale or potluck. I knew them by the name, Magic Bars. 

In my version, I don't remember there being butterscotch chips though. And I think that might be the only thing I would change in this recipe. It isn't that I dislike the butterscotch chips, it's just that I don't really like them. 😖 Butterscotch chips are just so pushy and tend to take over in the flavour profile. And the smell...sorry aroma. (that just might be my migraines/nausea talking) I did find the smell of the fake butterscotch decreased the next day and putting the bars in the fridge helped too.

The next time I make these, I think I will omit the butterscotch chips and instead, use the Valrhona Dulcey chocolate (which has a lovely caramel flavour). I was actually going to use the Dulcey chocolate this time, but when I was buying the coconut, I saw the butterscotch chips (and darn it if I didn't buy them). 😑

These are a great bar to make for a crowd. Simple, fast, easy and I think most people (unless they have nut allergies or an aversion to butterscotch chips) would enjoy these bar too.
For the recipe, head over to Baked Sunday Morning

Sunday, March 11, 2018

Maple Walnut Scones

Canadian Maple, eh

I love scones. And not just because they are a great vehicle to jams and jellies! I also love how easy scones are to make. The dough is much like pastry, in that you work it less, to get the best end product. You don't want the butter to melt but rather, to stay in little pea sized pellets. Just to be safe, I always put my scones in the fridge, once I have shaped and cut them into wedges onto the pan. A little time in the fridge, ensures the butter is super chill before going into the oven.  That chilled butter is what gives the scones a flaky and fluffy texture. The Ladies from Ovenly really taught me a lot about making a great scone. I credit their cookbook with me being able to make good scones.

I didn't have any maple extract for these scones, so I just used vanilla extract. I don't generally use a lot of extracts (other than vanilla) so I wasn't going to buy maple extract specifically for this recipe. I am a big lover of maple syrup though (good Canadian kid). 😉 And I couldn't imagine the flavour of an extract being very pleasing, compared to actual maple syrup. But I'm funny about my maple syrup. I still can't get over the fact that my husband used to put fake syrup on his pancakes when we first met. (It's been over 24+ years.)  I'm sure I'll let it go eventually. 😬

These scones right out of the oven (once cooled and glazed) don't need any accoutrements. Give me a nice cuppa (tea) and a scone and everything is right in my world for a little while. 
The next day, the scones are best reheated and slathered in a favourite jam. And the rest are put in the freezer and brought out one by one when the urge for comfort hits.

For this recipe, head over to Baked Sunday Mornings

Sunday, January 28, 2018

Black Forest Chocolate Cookies

Lotsa Chocolate

It begins with dark chocolate. Lots of melted dark chocolate.

More chocolate coming up. Semisweet chocolate and white chocolate go into these cookies too. And if that isn't enough, I'll throw a cherry on the top (well, into the mix). Dried cherries that is.

I did a test batch. Was a little nervous about a 375 degree oven for these chocolate cookies. I thought I was watching them closely enough, but my bottoms got a little burnt. I was afraid that would happen.

My next batch, I baked at 350 degrees for 9 minutes. Those turned out nicely. The bottoms were perfectly coloured and the cookie had a gooey middle.

Last test batch was baked at 350 degrees for 10 minutes. This was the one. Goldilocks approved.😍 
Just a little less gooey than the 9 minute batch. And the bottoms are still nicely browned.

These are a nice cookie for chocolate lovers. I now want a Black Forest Cake though! For the recipe and to see how everyone else liked these cookies, head over to Baked Sunday Mornings.
The rest of the cookie dough is going in the freezer. It has been portioned out and will be there for us when that monster (chocolate) craving hits.

Sunday, December 17, 2017

Sour Lemon Scones

Scrumptious Scones

I love Scones. That sentence of course comes with a lot of caveats. 
They must be made fresh. (don't give me day old) They must be tender. They must be buttery. They must be tasty.  

This recipe delivered on all the caveats and the scones were even good the next day, heated up. It did call for making your own candied lemon peel, but there was no way I was going to do that. Funny enough, I chopped up the lemon peel and almost forgot to add it to the dough. D'oh! Thankfully, I was able to fold the dough again and get the peel into it.

My go to for excellent scones is my Ovenly Cookbook. I have really learned a lot from them, and feel more confident being able to present good scones consistently. I followed their instructions for bringing the dough together after the kneading. They suggest (after kneading the dough together) to flatten the dough and then fold it, turn a quarter, then flatten again, fold again, turn again, repeat. This step makes for a scone that has lots of tender layers.

Before Baking

After Baking
The scones are absolutely bursting with light flaky layers. I should have made them into smaller scones. They were like the Hulk after being baked!!  Next time I will make mini scones. But I do love to see how well they puff up and become light and fluffy. I have had some dense scones in my day and these scones are definitely not dense.

I highly recommend this scone recipe. The flavour of lemon is delicate, and doesn't overpower the scone itself. I enjoyed the candied lemon peel in the scone. I think candied ginger would have been nice as well. I will be making these scones again, and not just because I have some candied lemon peel left. 
For the recipe and to see how the Baked Sunday morning crew liked these scones, head over to Baked Sunday Mornings

Sunday, December 03, 2017

Cinnamon Mocha

That's Good Squishy 

Oh boy this was a good one! And a quick one. And as an added bonus, a simple one. 

1) Make double strength coffee. ✅
2) Make Vanilla Whipped Cream. ✅
3) Heat up Milk. ✅
4) Mix up dry ingredients. ✅
5) Add coffee to dry ingredients, then add to milk and bring everything to a boil. Serve with whipped cream. ✅✅ and ✅

 This is a perfect drink to have fireside, on a cold dark night. Or on a cold afternoon. Or a cold morning. Yes, it is starting to feel like winter now. This is a drink that will help to get you through the cold days. Head over to Baked Sunday mornings for the recipe, and to see how the rest of the gang liked this one.

Sunday, November 05, 2017

Peanut Butter Cookies with milk chocolate chunks

The New Classic PB Cookie

These cookies are perhaps the best peanut butter cookies I have ever made or eaten. No. They are the best (peanut butter cookie). They are my favourite and I had my doubts about them. Oh yes I did. Chocolate chunks in my peanut butter cookies?? I'm not sure why I had any doubts. Hello Reese Peanut Butter cups!

The chocolate for these cookies is milk chocolate. I decided to mix it up, and use Valrhona's milk chocolate along with their Dulcey Blond. 

I have also (in previous bakes) used their Caramelia chocolate in these cookies. And that was an excellent combination too. The caramel with the peanut butter is very nice.

The cookie dough comes together quickly. Once done, it just needs to go in the fridge to chill. The chilling is perhaps one of the most important parts, when it comes to the baking of a good many variety of cookies. It was a great lesson to learn in my baking life and has served me well.
So well in fact, that I now try to always have some cookie dough in the freezer for cookie emergencies. It's a thing and very serious. 😬

I left the dough in the fridge for a couple of days, before I got around to baking them. And that was just fine with this dough. I baked a few cookies and then rolled the rest of the dough, to put in the freezer for a cookie emergency. Be prepared, that's my motto. Proud Cookie Scout.

These cookies are so damn good. Sorry, I mean SO. DAMN. GOOD!!!
Check out Baked Sunday Mornings to see how the rest of the gang liked these cookies.