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Thread: Cakes, Cookies and Candies
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Thu, May 29th, 2014, 10:24 AM #436
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Ingredients
50g (2oz) butter
50g (2oz) demerara / brown sugar
50g (2oz) golden or corn syrup
50g (2oz) plain All Purpose flour
4 red and green or natural glacé cherries finely chopped
50g (2oz) finely chopped candied peel or raisins
50g (2oz) finely chopped mixed almonds, walnuts, pecans, pistachios, peanuts. (You can choose your favourites!)
175g (6oz) plain, milk or white chocolate or a variety of all three!
Instructions
1. Preheat the oven to 180°C (375°F). Line a baking tray with parchment paper. (If you don't, the florentines will be very difficult to remove)
2. Put the butter and syrup into a pan. Heat until the butter melts, remove from the heat, then add all other ingredients apart from the chocolate. Mix everything well.
3. Place teaspoonfuls of the mixture on the baking sheet, about 1 inch apart then flatten with a back of a spoon.
4. Bake for about 8 - 10 minutes or until golden brown. Remove from the oven and allow to rest for 2 - 3 minutes until they harden then using a palette knife, transfer to a cooling rack and allow to cool completely.
*** If the Florentines become too hard to remove, put them back into the oven for a few moments to allow them to soften.
5. Now melt the chocolate in a basin over a saucepan of barely simmering water, making sure the base of the bowl doesn't touch the water.
6. Spread a little melted chocolate over the flat base of each Florentine using a palette knife, and leave to set, chocolate-side up, on the cooling rack.
Store in an airtight container.
*** It's quite common to make a variety of florentines, some with white, milk and dark chocolate, so you can do that instead of all one type of chocolate if you wish!
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Thu, May 29th, 2014, 02:42 PM #437
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made the kids a new batch of 3 ingredient cookies ( oatmeal, mashed banana, chocolate chips ) They smell so awesome when they bake! ( the sugar from the banana browning )
babies teach us acceptance
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Mon, Jun 16th, 2014, 12:47 PM #438
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If you like big, spicy, chewy, ginger cookies this is the recipe for you. They’re perfect! The cayenne can be reduced or eliminated all together if you don’t like the heat…but I think it’s what makes these cookies so awesome.
2 ¼ cups unbleached all purpose flour
2 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves1 tsp ground cayenne pepperPosition a rack in the middle of the oven. Preheat the oven to 350°. Rub 2 baking sheets liberally with olive oil.
¾ cup (1 ½ sticks) unsalted butter at room temp.
1 cup packed light brown sugar
1 large egg
¼ cup molasses
about ¼ cup turbinado sugar
Sift the flour, baking soda, salt, cinnamon, ginger, cloves and cayenne into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate.
Spread the turbinado sugar on a large piece of wax or parchment paper. Roll ¼ cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm, but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Makes 9-12 cookiesJOIN NOW WIN BIG in the Survivor Pool starting in the Spring
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Tue, Jul 1st, 2014, 04:57 PM #439
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Thu, Nov 6th, 2014, 07:49 AM #440
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I love this thread. Lots of great receipes and ideas. Thank you for sharing all of those goodies with us................
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Thu, Mar 16th, 2017, 10:03 PM #441
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I cannot recall where I posted some butter tart recipes but did see a butter tart square version in today's Hamilton Spectator!
Butter Tart Maple Apple Squares
Here's proof you don't have to make fancy tart shells to indulge in Canada's glorious butter tart goodness. These squares are still ooey gooey, yet come with the benefits of juicy Ontario apples. Just follow this easy recipe – no rolling pin needed.
Makes 12 servings
Base:
2 cups all-purpose flour
½ cup granulated sugar
¾ cup butter, at room temperature
Topping:
1/3 cup butter, at room temperature
1 cup packed light brown sugar
4 eggs
¾ cup maple syrup
1½ teaspoons vanilla
½ tsp salt
2 cups peeled and diced Ontario Apples (e.g. Golden Delicious, Jonagold, Northern Spy, Crispin)
2/3 cup golden raisins or chopped nuts
Preparation time: 15 minutes; baking time: about 50 minutes
Base: In large bowl, stir flour and sugar together. Cut in butter with pastry blender or two knives, then work with your fingers until crumbly. Press evenly into buttered 13- x 9-inch metal baking pan. Bake in 325 F oven for about 20 minutes or until pale golden. Remove from oven.
Topping: Meanwhile, in large bowl, using an electric mixer, beat butter with sugar until creamy. Beat in eggs, maple syrup, vanilla and salt. Stir in apples and raisins.
Spread evenly over warm base. Return to oven; bake for 30 to 35 minutes, until golden brown on top and set in the centre. Transfer to wire rack and run a knife around edges to release while warm. Cut into squares and serve warm or at room temperature. Store at room temperature for up to a day. Cover and refrigerate up to three days or freeze up to three months.
Per serving: 440 calories; 18 grams fat; 250 milligrams sodium; 66 g carbohydrate; 2 g fibre; 5 g protein.
http://www.thespec.com/living-story/...s-and-recipes/2021-Bring on the sunshine, sweets & online shopping.
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Thu, Mar 16th, 2017, 10:07 PM #442
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Found a 2014 butter tart recipe also in the Spectator:
http://www.thespec.com/living-story/...ion-in-canada/2021-Bring on the sunshine, sweets & online shopping.
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Mon, Mar 20th, 2017, 03:41 PM #443
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Martha Stewart Living March 2017 has an apple-cider doughnut cake recipe!
http://www.marthastewart.com/1513135...-doughnut-cake2021-Bring on the sunshine, sweets & online shopping.
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Sun, Apr 2nd, 2017, 08:55 PM #444
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Martha Stewart's Dark Chocolate Spelt brownies (from her new cookbook and featured on her Dr. Oz appearance last week):
http://www.doctoroz.com/recipe/marth...spelt-brownies
Hip-Hop-Healthy Easter Bunny Cupcakes (April 17, 2017 First for Women issue)
Active time: 25 min. Total time: 45 min. Makes 24 cupcakes.
1 (15.25 oz) pkg. yellow cake mix
1/3 cup, plus 1-1/4 cups plain Greek yogurt, divided
2-1/2 (8 oz.) pkgs. cream cheese
1 cup powdered sugar (believe this is icing sugar)
1 tsp. vanilla extract
24 large marshmallows
pink sprinkles
24 red sour straws
48 candy eyes, like Wilton
24 pink jelly beans (picture shows beans in the size more commonly seen in Jelly Belly brand mixes)
1) Heat oven to 350F. Prepare cake mix as package directs, substituting 1/3 cup Greek yogurt for oil called for. Divide evenly among 24 lined cupcake wells. Bake 17min. or until done. Cool.
2) Using electric mixer on medium speed, beat cream cheese, remaining yogurt, sugar and vanilla 2min. or until smooth, scraping sides of bowl.
3) Spread frosting over cupcakes. Cut marshmallows in half (vertically to create ears); dip sticky part of each into sprinkles (I'm not seeing this in the photo which shows a gumdrop-like candy red sliver in middle of each marshmallow ear). Press two halves (marshmallows) into top of each cupcake for ears. Cut sour straws into 6 pieces each; arrange on bottom half of cupcake to form whiskers. Arrange candy eyes in centre of cupcakes (shiny blue non-pareils in photo). Press jelly beans between straws for nose.
(If you need to see the photo, visit your magazine checkout area at Shoppers or magazine section at Fortinos or Walmart (cash area) and turn to p.98).Last edited by Ciel; Sun, Apr 2nd, 2017 at 08:56 PM.
2021-Bring on the sunshine, sweets & online shopping.
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Wed, Apr 5th, 2017, 10:40 AM #445
I just tried these Gooey Peanut Butter Chocolate Chip Cookies [Chickpea Cookies - Gluten / Grain Free]
they look like just like real ones but Hubby was asking what that "funny taste" was and it was "chickpeas" he will not touch them.
Myself I found they tasted not bad but they were a little bit too gooey so this morning I put them back in the oven and dried them out and I like them better.
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Wed, Apr 5th, 2017, 10:42 AM #446
Gooey Peanut Butter Chocolate Chip Chickpea Cookies
Makes about 16 - 18
1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas.
1/2 cup natural peanut butter or any other nut butter
1/4 cup maple syrup (I used Grade B Pure Maple Syrup)
1 teaspoon baking powder
2 teaspoons vanilla
a pinch of salt
1/2 cup chocolate chips
Pre-heat oven to 350. Line a baking sheet with a silicon baking mat or parchment paper.
Drain and rinse your chickpeas. At this point I like to squeeze each chickpea between my fingers to remove the clear "skin" that is on them. It is simple to do but adds an extra 5 to 10 minutes of time. It is completely optional, but I find that taking the skins off makes the batter smoother. This left me with 1 1/2 cups of chickpeas. This is the amount you need.
In a food processor or blender (I tried this in my mini food processor once and it was just too much for it to handle, so use a regular food processor or powerful blender) combine the chickpeas, peanut butter, maple syrup, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
Either pulse in your chocolate chips or fold them into the batter. Using slightly damp hands (this helps to keep the batter from sticking) roll batter into ping pong to golf ball sized balls. Try to keep the sizing consistent. Place on your baking sheet. You can squish them down a little bit if you want flatter cookies or keep them as balls. Bake for 10 minutes. They will get a little golden color, but you don't want to overbake them so you aren't looking for a deep golden color. You want them to be moist and gooey.
Enjoy warm or at room temperature! Store in an airtight container on your counter.
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Tue, Apr 18th, 2017, 07:56 AM #447
Great recipes! Will definitely try one.
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Thu, May 25th, 2017, 08:36 PM #448
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The Slovenian nut bread recipe (potica, orehnjace) is at the end of the article in the link:
http://www.thespec.com/living-story/...ant-to-try-it/2021-Bring on the sunshine, sweets & online shopping.
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Mon, Dec 11th, 2017, 01:12 PM #449
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Apple Pie Bars, from the October 2017 Food Network magazine:
http://www.foodnetwork.com/recipes/i...bars-1-3852826
A cookie recipe using potato chips!
http://www.foodnetwork.com/recipes/r...ookies-34742482021-Bring on the sunshine, sweets & online shopping.
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Thu, Mar 1st, 2018, 01:15 PM #450
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Polar Bear Tracks Banana Muffins-Makes 12
(from First for Women Feb. 26, 2018 issue)
Active time: 20 minutes
Total time: 1 hr
2 ripe bananas, mashed
3/4 cup honey, divided
1 tbsp. vanilla extract
2 eggs
1/3 cup coconut oil, melted
2 cups whole-wheat flour
1-1/2 cups unsweetened shredded coconut, divided
1 tbsp. baking powder
8 oz. cream cheese
1 cup chocolate-covered raisins
12 small chocolate-covered wafers
1. Heat oven to 350F. In bowl, whisk together bananas, 1/2 cup honey, vanilla extract, eggs and coconut oil. Add flour, 1 cup shredded coconut and baking powder. Mix until fully incorporated. Divide batter evenly among 12 lined muffin wells (*so have paper liners in your muffin pan). Bake 15 minutes or until done. Let cool.
2. Using electric mixer on high speed, beat cream cheese and remaining honey 5 minutes or until smooth. Frost muffin tops, then dip each one in remaining shredded coconut. Arrange 5 chocolate-covered raisins and 1 chocolate wafer on each (muffin) to form paw print.2021-Bring on the sunshine, sweets & online shopping.
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