Brown butter chocolate chip cookies are perfectly balanced with crisp outsides, chewy insides, sweet dough, chocolate chips, and a sprinkle of sea salt!…Read More
PLANNING AHEAD FOR THE CHRISTMAS SEASON
I’m trying to get ahead of myself this holiday season.
You know, no more last minute rushing around, stressing about what I haven’t bought, or haven’t made, for the people I love. And let me tell you, this chocolate bark recipe I developed and wrote for Rogers Grains is going to help me BIG TIME in that department.
SO EASY TO MAKE
Did you guys know how easy it is to make chocolate bark?! I didn’t, and now it will be one of my go-tos of gift giving FOR SURE.
I mean, let’s get real. It’s DARK CHOCOLATE. I adore the combination of bright and chewy dried fruit and the crunch of Rogers Porridge Oats & Ancient Grains. Plus, with the added bonus of rye, barley, khorasan flakes, flax seeds, oat bran, spelt, millet, and quinoa, dare I say, this bark is healthy(ish)?
BEST OF ALL
I can make the bark ahead of time and keep it in the fridge, or even the freezer, long before the holidays arrive. For gift giving, I’ll package the chocolate bark in cute jars tied with ribbon, and no one will be the wiser that finally, after all these years, I was ahead of the holiday game.
Festive Espresso Bark with Porridge Oats & Ancient Grains
3.5 cups dark chocolate
1 tsp instant espresso powder
1 cup mixed dried fruit (cranberries, blueberries, mango, or any other you prefer)
0.5 tsp coarse sea salt
1 tsp butter for prepared baking sheet
Grease a 9×13 baking sheet with butter and line with parchment paper.
In a double boiler, melt chocolate over medium-low heat. Once chocolate has melted, stir in espresso powder until well combined.
Remove the top pot of the double boiler and, with a kitchen towel, wipe the bottom of the pot to prevent water from dripping on the chocolate while pouring.
Pour chocolate onto prepared baking sheet and smooth evenly with an offset spatula. Rap pan on counter a few times to break up any air bubbles.
Allow chocolate to set at room temperature for five minutes then sprinkle with dried fruit and Roger Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle chocolate bark with coarse sea salt.
Place baking sheet in refrigerator for a minimum of one hour or until it is hard. Break or cut into pieces and serve. This bark is perfect to place in Mason jars and/or cello bags for holiday gift giving.
Prep time : 5 minutes
Cook & set time : 75 minutes
Servings : 18 servings (two 2-inch pieces per person)
*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, and I am excited to share the second recipe I’ve written for them with you soon, as we’ve been eating them all week!Read More
Ok, it’s official.
‘Butter Celebrates!’, the newest cookbook from Vancouver bakery guru Rosie Daykin, is the prettiest cookbook I own.
Rosie Daykin provides over 100 recipes for sweets that home bakers will return to year after year until they become family traditions. Whether you’re welcoming a new baby, a new neighbour, or the New Year; sharing Thanksgiving, Hannukah, or Christmas with friends and family; or simply enjoying summer, Rosie has the perfect recipe for every occasion.
I curled up one morning with a hot cup of coffee, a snuggly kitten and my brand new copy of Butter Celebrates! to choose the recipe I wanted to make for the #ButterBakedBloggers Blog Hop. The front cover of Butter Celebrates! is gorgeous – soft shades of baby pink, pastel peach and mint green. The inside cover left me with the warm and fuzzies as I feasted visually on a Nanny-style pattern of blue vintage flowers. In fact, the entire book is replete with luscious full-colour photos, heartfelt writing, delicious sounding recipes and the promise of ‘… a year of sweet recipes to share with family and friends‘.
Rosie is a wonderful writer and even though really, you’re only reading tiny black letters strung together on a page, she has a way of inviting you in and making you feel welcome. Her tone is warm and friendly and as I was reading, I could picture myself hanging out with her, eating cake.
‘I like to remind everyone who works at Butter as often as I can that we aren’t just making a cake, we are making someone’s birthday cake or wedding cake or bar mitzvah cake. This is so much more than cake. This is someone’s life and we’ve been included.’ – Butter Celebrates!, page 2
For the #ButterBakedBloggers Blog Hop, I was tasked with choosing one recipe to make from Butter Celebrates! (just one?!) and, as soon as I saw the Peppermint Nanaimo Bars, I knew that was the recipe for me. Nanaimo Bars have been on my ‘must make’ list for a while now, and, it may sound kind of dumb to say, but, until I read Rosie’s recipe, I thought all Nanimo Bars were made with Bird’s powdered custard. Turns out, REAL Nanaimo Bars are made with butter, icing sugar and whipping cream – three of my favourite things! The directions were easy to follow and the bars were a cinch to make. Once they had set in the fridge, I cut them into bars and packed them up in a Pyrex container to take to a family birthday party. As soon as the lid was lifted to reveal the layer of crushed candy cane sprinkled on silky chocolate, the gloves were off and the birthday party-goers were battling it out, jostling for position to get to the bars.
Family verdict? ‘Please make them for every family function we have from now on’.
I guess that’s a good sign?
Long story short, Butter Celebrates! is a gorgeous book with sweet treat for every occasion. Heck there’s even a bonus section at the end with tips and ideas on packaging and wrapping your treats as gifts! It would make a great addition to your cookbook collection, or that of someone you know that loves to bake.
Please take a moment to check out the rest of my #ButterBakedBlogger friends that are participating in the Butter Celebrates! Blog Hop! –
Jenny from The Brunette Baker is making Guinness Cake with Pretzels
Heather from The Tasty Gardener is making a Cookie Feast with FOUR different kinds of cookies!
Christina from Strawberries for Supper is making ‘Hostess’ Cupcakes
Robyn from Planet Byn is making Orange Gingerbread Cake
Gwen from Devour and Conquer is making Christmas Panettone
Meg from Sweet Twist of Blogging is making Lemon Loaf
Libby from Libby Roach is making Gingerbread Guys
Jan from Family Bites is making Animal Cookies
Tessa from Style Sweet CA is making Chocolate Gingerbread Cake
Mardi from eat.live.travel.write is making Champagne Cupcakes
Jacquee from I Sugar Coat It is making Eggnog-less Bars
Amanda from Once Upon A Recipe is making Banana Pecan Caramel Cake
And hey! While you’re at it, why not enter to win this awesome prize pack of a personally signed copy of Butter Celebrates! and a box of goodies from Rosie’s bakery in Vancouver! To enter, follow the Rafflecopter prompt below.
This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. Winner must answer a skill-testing question. No purchase necessary to enter. Giveaway will run from Wednesday, November 25, 2015 at 12:01am to Wednesday, December 2, 2015 at 11:59pm. Winner will be contacted via email and name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. Prize value approximately $125.
***Sorry – if you want the Nanimo Bar recipe, you’ll have to buy the book!***Read More
As teenagers, my sister Cindy and I loved going to Mic Mac Mall – but not for the reasons you may think. Yes the mall was a haven of clothing, make-up and boys, but what we truly went for was Baskin Robbins’ Chocolate Peanut Butter Ice Cream. Decadent chocolate ice cream laden with ribbons of smooth, creamy REAL peanut butter – it was SO DELICIOUS!! However, they say all good things must come to an end – the shop closed suddenly and our favourite ice cream was gone.
Over the last 15 years, if you were to ask Cindy or I what we thought was the best ice cream flavour of all time, I KNOW we both would have given the same answer even though it had been years since that pure bliss had passed our lips. Enter the glorious hunk of grey metal sitting next to our tree this past Christmas, otherwise known as the Kitchenaid 600 series Professional Mixer.
Somewhat intimidated by the Kitchenaid, Sean and I didn’t really start to use it until a couple of weeks ago. Our love affair began with the 3-pack of pasta roller attachments. Next came the food grinder, and finally, the crowning glory – the ice cream maker attachment!! When I brought it home last week and set it on the kitchen table Sean and I spent a few moments staring at it with quiet reverence.
The main jist of this recipe came from the Dinner and Dessert blog – they have credited David Lebovitz’s book ‘The Perfect Scoop’ for their version.
It begins so simply, as most good things do. Cream, sugar, cocoa and salt.
Baskin Robbin’s-Style Chocolate Peanut Butter Ice Cream
2 Cups Heavy Cream
1/2 Cup Sugar
1/4 Cup Cocoa
pinch of Salt
1/2 Cup Smooth Peanut Butter
1-2 Tbsp Icing Sugar
~ Whisk cream, coca, sugar and salt in a saucepan to a full roiling boil (should be foamy) – chill
~ mix PB and icing sugar together (adjust amount of icing sugar to taste – I used 2 Tbsp)
~ Churn chocolate batter in an ice cream maker
~ In a container, layer churned batter with dollops of PB – freeze
Baskin Robbins has officially made a comeback – well, in MY house anyway. I think I had better tell my sister…Read More