Coconut Rum Meringues with Lime

I made these as I had egg whites left over from the biscottis (vanilla ones...not the chocolate ones posted) and wanted to use them up.

You can substitute Ameretto for the rum and eliminate the lime for a different taste (really really good)

2 egg whites

1 tblsp coconut rum or 1/4 tsp coconut flavouring

1/2 tsp vanilla

1/4 tsp cream of tartar

2/3 cup sugar

1 cup flaked coconut

1 tsp finely shredded lime peel

Place egg whites in medium bowl...let stand at room temp for 30 min preheat oven to 300 degrees. Line two cookie sheets with parchment paper or foil..set aside Add coconut rum, vanilla, and cream of tartar to egg whites and beat with electric mixer on medium speed until soft peaks form. Gradually add the sugar beating on high speed until stiff peeks form.

Gently fold in coconut and lime Drop 1 inch mounds of coconut mixture from a teaspoon 1.5 inches apart onto prepared cookie sheets. Bake both sheets on seperate racks in oven about 10 minutes or mounds are set. Turn off oven and let cookies dry in oven with door closed for 30 minutes.

Makes about 36. Transfer to wire racks and let cool. Stor in airtight container at room temp for about a week or freeze up to 3 months.

Bittersweet Chocolate Hazelnut Biscotti - excellent

These are a fabulous recipe that have become a standard Christmas cookie in our house. I don't even like biscotti but this one is delish. Makes a wonderful homemade gift to anyone. I always package them up and include the recipe.


Bittersweet Chocolate Hazelnut Biscotti.
1/3 cup butter (softened)
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup unsweetened cocoa powder
1 2/3 cup flour
1 cup hazelnuts, toasted, chopped
4 oz bittersweet chocolate chopped

Chocolate dip
6 oz bittersweet chocolate chopped
2tsps shortening.

Preheat oven to 375 - lightly grease cookie sheet. (I generally always use Pam or parchement paper)

Beat butter on mdm/hi for 30 seconds, add brown sugar, baking powder, and salt. Beat until combined scraping side of bowl occasionally. Beat in eggs and cocoa powder and finally beat in the flour until well combined. Add in hazelnuts and chocolate pieces (4 oz) and mix well until thoroughly blended. Divide the dough in half.

On a floured surfave shape each into a roll (however long...around 9-10 inches) so they are about 1.5 inches in width. Place rolls 4 " apart on prepped cookie sheet for and slightly flatten the rolls so they are about 2 inches wide.

Bake for 20-25 minutes can cool on cookie sheet for 45 minutes. Reduce temp in oven to 300 Once cooled....cut each roll diagonally into 1/2" thick pieces. Cut carefully with a serrated knife. Place back on cookie sheet flat.

Bake at 300 for 8-10 minutes and then turn them all over and bake again for another 7-9 minutes until moisture is removed. Transfer to wire rack and cool for about an hour.

Dip Instructions.
You can use the microwave and melt the 6 oz of chocolate and shortening on 1/2 power for 1-2 minutes but I prefer to do it on the stove.

If you don't have a double boiler what I do is use a metal mixing bowl and small saucepan. Pop some water in the saucepan and place the metal mixing bowl on top. Turn on the element and get the water boiling in the saucepan with the metal bowl and chocolate pieces in place. Keep stirring until melted and combined with the shortening.

Dip the end of the biscotti into melted chocolate and place on waxed paper or parchment paper and let stand until it's well set.

Help Me Name my New Cookie, Contest. White Chocolate Peppermint Candy Cane Cookies

I've been working on this recipe for a few days. Originally my thought was to put a twist on the traditional peppermint bark with a cookie base.

I would love to hear some creative suggestions for the name of this delightful new cookie. Please post comments with some suggestions. The winning cookie name will win a set of Christmas cookie cutters.

I thought, instead of bark, how about a white chocolate ganache with some peppermint extract and topped with crushed candy canes. Well....the white chocolate ganache didn't turn out so well. I forgot that white chocolate doesn't have the same composition as regular chocolate and a straight conversion from my basic chocolate ganache left me with a runny mess. I ended up more than doubling the white chocolate so I have whacks left over. That's okay though since my family ate over 40 of my cookies already!! So much for gifts....grrrr.

I also had to tint the white chocolate red/pink as it went a little too yellow during the process and didn't look nice. It tastes fabulous though!

The end result is wonderful combination of flavours. A crisp white chocolate sugar cookie, a layer of white chocolate ganache and crushed candy canes to top.

I'm going to split this into ingredients and instructions for each section respectively.

White Chocolate Sugar Cookie (source http://www.karenscookies.net/)

2 ¼ cup all purpose flour

1 tsp. baking powder

¼ tsp. salt

½ cup butter, softened

1/3 cup sugar

1 egg

1 tsp. vanilla extract

6 oz. white chocolate

Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside.

In small bowl, whisk together the flour, baking powder and salt (so they're well combined) and set aside.

In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate.

Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4" thickness.

Wrap in plastic wrap; refrigerate 15 minutes* until firm.

On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden (approximately 7 minutes). Let stand 2 minutes. Remove from cookie sheets and cool completely.

*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won't roll out well.

White Chocolate Peppermint Ganache

18 oz pure belgian white chocolate, broken into small pieces

3/4 cup heavy cream

1 tsp butter

1/2 tsp pure peppermint extract (or more to individual taste)

Place broken up white chocolate in a medium metal mixing bowl. Be sure the bowl is clean and very dry.

In a small saucepan place the cream and butter into pot bringing to a simmer over medium heat. Once simmered pour over chocolate. Let sit while the chocolate melts (a few minutes), stir until smooth. Add the peppermint extract and thoroughly combine.

Let cool to room temperature. Once the heat has dispensed you can cover with plastic wrap.

You will need approx 4 larger size candy canes to top. Crush them in a plastic bag with a meat mallet (that's what I do)

Assembly Instructions.

Once the ganache is cooled and set it should be spreadable and remain smooth. Spread evenly on cookie to desired thickness. A little more than 1/8" works well. Sprinkle crushed candy canes over the top of the cookie. Spread the cookies out over a parchment paper on cookie sheets and allow to completely set. You will find the ganache will set further and harden a little more. This is good!!

This recipe yields approx 75 medium sized diamond shaped cookies. Store in layers between waxed paper in an airtight container. Based on past experience these should freeze well for up to 3 months.

Colourful Peppermint Meringues

It's Christmas cookie time!! The kids and I always make all kinds of different cookies and make gifts of them for teachers, their agent, dance instructors, neighbours etc.

Picked up the Better Homes and Gardens Christmas Cookie edition again this year and found a few in there I'm testing this year. I have several from years ago that have become classics. I'm also inventing a new cookie. Working on it in my head and will experiment today as well.

Here is the first cookie tested this year. It's colourful and nice and light. I piped these out of an icing bag using a large star tip. The instructions say to bake at 200 F for 90 minutes. I placed 1/2 the batch in the oven and the other half in my convection oven at 225 F for 60 minutes. The convection oven ones turned out better (no browning or colour change at all)

Ingredients:

3 egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/4 tsp pure peppermint extract

3/4 cup sugar

Instructions

Preheat oven to 200F. Line a cookie sheet with parchment paper and set aside. In a large bowl combine egg whites, cream of tartar, salt and peppermint extract. Whip on medium high speed until soft peaks form. Slowly add the sugar (about a tablespoon at a time), beating on high until stiff peaks form.

With a small clean paintbrush, paint stipes of red food colouring paste on the inside of a large (18") icing bag. Using a large star tip on the end. Very carefully spoon the meringue into the bag. Pipe 2" stars onto prepared cookie sheets about 1 inch apart.

Bake in preheated oven for 90 minutes or until meringues appear dry and firm to a light touch. Transfer cookies to a wire rack to cool completely. I slide the parchment off the cookie sheet and onto the wire rack until the cookies are cool enough to remove without sticking, then let cool completely.

Store in layers seperated by waxed paper in an airtight container. Can be frozen up to 3 months.

Bacon and Egg Pastries with Cheddar

I know I've been remiss to post anything of late. My camera is not functioning well.

However. I have been busy experimenting a bit in the kitchen. I bought my mom a Breakfast book this past weekend as she and my dad run a bed and breakfast.

This one turned out very well. I actually made it for dinner tonight. It was quick and easy, and the kids LOVED it!! The recipe called for ready made pie dough. Feel free to use it. I will also include a recipe for a simple pie dough. I'm hoping to find another one as Christmas nears but this one worked well for it's purpose today.

Ingredients:

Butter (for greasing)

1 lb, prepared, basic pie dough

all purpose flour for dusting and rolling

2 tbsp dijon mustard

12 lean bacon slices, diced, cooked, and drained well

12 small eggs

salt and pepper

1 cup grated old cheddar cheese

2 tbsp chopped parsley

Preheat oven to 350 F. Lightly grease a 12 cup muffin pan (deep)

Roll the dough out to a 1/4 inch thickness, on a lightly floured counter and cut out 12 circles (I used a a large drinking glass and rolled a little thinner to expand them. (approx 5 inch diameter). Use the dough to line the individual muffin cups, gently pleating the sides as you ease them in.

Brush 1/2 tsp of dijon mustard into each of the prepared muffin cups. Distribute the bacon evenly throughout the cups.

Break the eggs into a bowl. Gently spoon each of the yolks into each cup. Spoon egg white into each cup filling approximately 2/3 of the way full. Don't overfill. Season with salt and pepper to taste. Top with shredded cheese.

Bake for 20-25 minutes or until the egg is set and cheese is golden brown. Serve warm and sprinkle with chopped parsley.

Excellent and quick.

Pastry Dough (source: simplyrecipes.com)

Ingredients for one double-crust 9 inch or 10 inch pie:
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water (please note I only used 2 tbsp Ice water)

1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (an icing knife works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Foccacia Bread and Pizza Recipe

I was hoping to post a cool Halloween Cauldron Cake today but sadly it never got made. We had to cancel our Halloween party due to the flu my youngest contracted.

Pizza was requested for dinner tonight so I'm posting my version of Pizza for you instead.

A friend of mine passed along a Foccacia Bread recipe years ago and while I rarely make it to use as bread (sometime pannini) I do use it as my base for Pizza dough. I make my dough in a breakmaker under dough setting.

Foccacia bread

2 3/4 cups all purpose flour
1 tsp salt
1 tsp white sugar
1 tsp chopped or minced garlic
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
3 tablespoons olive oil
1 cup water
1 tbsp parmesan cheese
1 tbsp bread machine yeast
Bake in oven for 8 minutes at 425 degrees F.
If you make the bread without pizza toppings, place dough on greased baking sheet, and pat it down to 1/2 thick rectangle, brush the top with olive oil and spring parmesan cheese and cup of mozzarella cheese. Preheat oven.

For Pizza I take the dough and usually divide it into two. I allow it to rise for about 1/2 hour, and then form the round dough bases on a well floured surface. I place two Pizza Stones in the oven for about 10 minutes while preheating and working on the pizza's themselves. Preheat oven to 425 F when you start to make the pizza's.

Spread some cornmeal on the pizza stone and transfer the pizza onto the stone. Bake for approx 11-13 minutes.

Roll your dough to approx 1/4 inch thick. Pinch around the sides to ensure the ingredients don't slide out. Spread pizza sauce on the dough

Add ingredients as desired. I use cooked chicken, pepperoni, green and red peppers, and mushrooms, and course plenty of mozzarella cheese. Please note, I usually double the recipe above and divide into three for our family. I also substitute one third of the white flour for whole wheat, and use both regular mozzarella and soya mozzarella for a bit of a healthier option.

Sprinkle more cheese over the top of the ingredients.

Here is the pizza all baked up. Note the dough rises quite a bit so making it as thin as you can prior to baking will give you a thinner crust.

Dark Chocolate and Pumpkin Cheesecake

It's Thanksgiving weekend up here in Canada so I am busying myself with prepping for a meal for 30. We are having a pseudo family reunion and celebrating two anniversaries in addition to thanksgiving. We have a lot to be thankful for.

My contribution for the feast will be my family favorite mashed turnips with brown sugar, cinnamon and maple syrup, my grandmothers famous pierogies, and a dessert. I chose one I've been wanting to make for years and thought it would be perfect for this weekend.

I pulled out my Death by Chocolate cookbook by Marcel Desaulniers and got cracking today. This cookbook is full of decadent over the top, sinfully rich chocolate desserts. Without further adieu...here is the recipe. I can tell you...I trimmed the pumpkin cheesecake to fit better and gave it a taste. DELISH!!! I've never had pumpkin cheesecake before so was unsure what to expect. Pumpkin pie but better!!! I dipped a second trimming into some ganache and that just put it over the edge of scrumptious.

I also cheated a smidgeon. I've been ill this week and didn't feel like baking the cookies for the crust so I sent the teen lad out to the market to pick up chocolate fudge cookies. I'm going to omit that part of the recipe but I'm sure it is worth it if you have the time.

Chocolate Pecan Cookie Crust

1 cup pecan pieces

6 Deep Dark Chocolate Fudge cookies

1 tsp unsalted butter, melted

Chocolate Cheesecake

8 oz semisweet chocolate, broken into pieces

1/4 cup brewed coffee, full strength (hot)

3/4 pound cream cheese, softened

3/4 cup granulated sugar

1/2 tsp salt

3 eggs

1 tsp pure vanilla extract

Pumpkin Cheesecake

2 tsp unsalted butter, melted

1 lb cream cheese, softened

3/4 cup granulated sugar

2 tbsp all purpose flour

1/2 tsp salt

3 eggs

1 tsp pure vanilla extract

1 cup pumpkin puree (make sure it's pure pumpkin, NOT pumpkin pie filling)

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground cloves

Semisweet Chocolate Ganache

1 cup cream (whipping cream)

2 tbsp unsalted butter

2 tbsp granulated sugar

12 oz semisweet chocolate

Instructions

Preheat oven to 325 Fahrenheit.

Toast the pecan pieces for 6-8 minutes. Allow to cool to room temperature upon removal. Lower the oven to 300 degrees. In a food processor chop the cookes and the pecans until they are crumbs (should yield about two cups of crumbs). Set aside until needed.

Coat the bottom of a 9" by 3" springform pan with 1 tsp of melted butter. Use your hands to press 1 cup of crumbs to a uniform an level thickness on the buttered bottom of the pan. Set aside.

To prepare the chocolate cheesecake. Heat 1 inch of water in the bottom half of a double boiler. (Here is where I cheat. I don't have a double boiler. What I do is boil water, pour into a large metal bowl, put my chocolate pieces in a smaller metal bowl and place in the boiled water..make sure the water isn't high enough to spill into the smaller bowl.) Pour the hot coffee into the chocolate and let sit for a few minutes( about 6-8). Stir the chocolate until melted and combined with the coffee.

Combine cream cheese, sugar and salt in mixing bowl with the paddle attachment. Beat on low for a minute, medium for 2 minutes, scrape down the sides of the bowl and beat for another 2 minutes on medium, followed by 2 minutes on high.

Add eggs one at a time ensuring it's well mixed between additions. Beat on high for about 20 seconds between each addition and scrape side in between as well.

Add vanilla and beat on high another minute until nice and smooth. Add the chocolate mixture and mix for another 20-30 seconds on medium. Remove from the mixer and using a rubber spatula pour into prepared springform pan, spreading evenly. Set aside at room temperature while preparing the pumpkin cheesecake.

For the pumpkin cheesecake, pour 1 tsp of melted butter in another springform. Cut out and place a piece of parchment paper down. Pour another tsp of butter on top of the parchment and spread to cover.

Place 1 lbs of cream cheese in the mixer and prepare as above to the conclusion of the egg additions. Mix pumpkin puree, cinnamon, allspice, and cloves for the final step. Pour mixture into prepared springform pan.

Place a small cake pan with 1 inch of water on the lower rack of the oven. This helps keep the moisture in the oven and prevents the cheesecakes from cracking (I learned this watching Marcel's show years ago!!). Place both cheesecakes in the oven on the center rack for approx 1 hour. Check them at 1 hour...you may need to go an addition 10 minutes depending on your oven.

Turn off the oven and keep the cheesecakes in the oven for an additional 20 minutes. Remove and allow to cool for approx 20 minutes at room temp. Cover with plastic wrap and place in the fridge for an hour keeping them in the springform pans.

In the meantime prepare the ganache. Break up the chocolate into small pieces and place in a metal bowl. Heat the cream and butter and sugar in a small saucepan until near boiling point. Remove from heat and pour over the chocolate. Let sit for a minute then stir until smooth. After it cools cover with plastic wrap. Do not put in the fridge.

Once cakes have cooled you may remove them from the pans carefully.

To assemble the cakes. Chocolate on the bottom, place enough ganache over the chocolate cheesecake to allow the top layer to be placed above. To remove the pumpkin cheesecake I take another spring form base and place it on the top of the cake. Flip it and remove the bottom springform base and parchment. Line up the cake with the chocolate layer and then place on top of the ganache. Spread remaining ganache over the top of the pumpkin layer and spread around the sides of the cheesecake.

Place remaining base crumb mixture around the sides of the cake. Top with sour cream mixture for an extra decadent touch. (3/4 cup sour cream, 2 tbsp brown sugar), and pecans around the top.

I can't wait to try all these flavours together for the first time. I've never made this one before and am thrilled with the way it turned out!