RECIPE: WHIPPED SKOR SHORTBREAD

Ingredients

3 cups softened butter or margarine
1 1/2 cups icing sugar
4 1/2 cups flour
1 1/2 cups cornstarch
Skor pieces (found with the chocolate chips in the baking section)
Mini Hershey’s Kisses (optional)

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Directions

Heat oven to 300 degrees C.
In a large bowl, cream butter/margarine and icing sugar until light and fluffy. Add flour and cornstarch, mix well.
Pour in Skor pieces, go wild.
Roll dough into balls and place on baking sheet, pressing lightly with a fork and top with mini kisses.
Bake for 21 minutes or until bottoms are just lightly browned.

Makes about 4 dozen cookies

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RECIPE: CINNAMON ROLL CHEESECAKE

Ingredients

Cinnamon Roll Batter
2/3 cup white sugar
1/4 cup unsalted butter at room temp or margarine
1 egg
1/2 cup milk
1 tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cheesecake Filling
4 250g bricks of cream cheese, at room temperature
2 cups sugar
2 tablespoons vanilla extract
4 tablespoons flour
6 eggs

Cinnamon Filling
1/3 cup butter, melted
1  cup brown sugar
2 tablespoons cinnamon

Cream Cheese Frosting
6 tablespoons cream cheese, softened
1/4 cup softened butter or margarine
1 1/2 cups icing sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt (just a pinch)

Instructions

Preheat oven to 350 degrees and grease a 10-inch Springform pan.

 Cinnamon Roll Batter
In a large bowl, cream together the butter and sugar for 3 minutes, until light and fluffy. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together.

Spread half of the batter onto the bottom of the Springform pan.  It will be sticky and thick so dust your hands with flour.  It doesn’t need to be perfect – it’s very forgiving. You’ll only need a thin layer because it will rise up during baking. Set the remaining batter aside.

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 Cheesecake Filling
In a large bowl, beat cream cheese and sugar together. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and flour and beat. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.

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Cinnamon Filling
In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking. Use a knife to swirl the cinnamon filling throughout the cheesecake.

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Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife.

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Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature then move to fridge for 4 hours. Remove cake and let it settle to room temperature. Drizzle with Cream Cheese Frosting.

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Cream Cheese Frosting
Beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.

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And always remember that if you’re not making a mess, you’re not having fun.

RECIPE: APPLE PIE FRENCH TOAST

french-toast

Ingredients
Apple Pie Topping
2 apples, peeled and sliced
3/4 brown sugar
4 tablespoons butter or margarine
1/4 teaspoon vanilla
1/2 cinnamon
Toast
3 eggs
1/2 cup milk
1/4 teaspoon vanilla
cinnamon
Instructions
Put apples, brown sugar and butter into a pot on the stove over medium heat and mix until the butter melts and the brown sugar dissolves. Add vanilla and cinnamon. Boil for about 2 minutes and then reduce to a simmer while you cook the toast. I will sometimes have this on the stove for an hour.
In a pie pan or tupperware container big enough to fit a piece of bread, whisk together eggs, milk and vanilla. Completely submerge a slice of bread in the mixture and coat both sides. Put the bread on a griddle or large frying pan on the stove. Sprinkle one side with cinnamon, flip over and sprinkle cinnamon on the other side. Cook until lightly browned on both sides.
Pour apple pie mixture over toast and serve. You can also sprinkle it with icing sugar.
This makes about 8-9 slices of french toast.
I sometimes just sort of wing the egg/milk mixture to get more or less pieces of toast which is something you learn with experience making French toast.
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RECIPE: APPLE CAKE WITH BROWN SUGAR FROSTING

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Ingredients

Cake

1 cup vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 tsp baking soda
2 tsps vanilla
1 cup chopped pecans
3 cups peeled and chopped apples (about 3 Gala apples)

Frosting

1/2 cup butter
1 cup brown sugar
1/4 cup evaporated milk
1/2 tsp vanilla

Instructions

Cake

Preheat oven to 350 degrees. Grease pan 9×13 pan.
Combine oil, sugar and eggs.
Stir in flour and baking soda.
Add vanilla, pecans and apples.
Spread into pan and bake for 45 minutes.
Let cool about 15-20 minutes before frosting.

Frosting

Boil all ingredients in a small saucepan for 2 minutes.
Pour into bowl and let cool.
You can leave it in the fridge while the cake bakes to accelerate cooling process.
Beating icing until it’s a spreadable consistency.
Add a tablespoon of flour if you find it isn’t thickening enough.
Sometimes I just get impatient and will drizzle the icing over the cake which tastes just as delicious.
Spread over slightly cooled cake.

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RECIPE: APPLE FRITTER LOAF

apple-fritter

Loaf
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup softened butter or margarine
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Creme Glaze
3/4 cup of powdered sugar
1-2 tablespoons of milk (depending on thickness of glaze wanted)

Instructions
Preheat oven to 350 degrees.
 Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together with an electric mixer.
Beat in eggs, 1 at a time.
Add vanilla extract, mix.
Add flour and baking powder, mix.
Add milk  and mix until smooth.
Pour half the batter into the a loaf pan that has been sprayed with cooking spray (like Pam).
Add half the brown sugar/cinnamon mixture and swirl through batter with a knife.
Add half the chopped up apples.
Pour in the remaining batter. Then add the remaining brown sugar/cinnamon mixture, swirl, and top with remaining apples.
Bake for approximately 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
 To make glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool before drizzling with glaze.

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RECIPE: APPLE CRISP

 apple crisp

Apple Filling

6-7 Gala apples, peeled and sliced thinly
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4-1/3 cup water

Crisp Topping

2 cups quick oats
1/2 cups flour
1 1/2 cups packed light brown sugar
1/2 tsp baking powder
1/2 tsp baking soda

1 cup melted butter

Instructions

Pre-heat your oven to 350ºF.

Put the apple slices into a 1.8L oven safe dish.

Whisk together the 1 tablespoon of flour, white sugar, and cinnamon. Sprinkle over apples and toss with a spoon to coat. Pour 1/4 to 1/3 cup water over the apples but do not mix.

Mix together the brown sugar, oats, flour, baking powder, and baking soda. Pour in the melted butter and mix.

Bake for 50 minutes, until golden brown, and the filling is bubbling up at the edges.

Let cool slightly before serving, sauce will thicken as it cools.

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RECIPE: PEANUT BUTTER BANANA BREAD

This is my absolute favourite banana bread, so much so that I just never even make regular banana bread anymore.

  • 3 very ripe bananas, mashed
  • ½ cup peanut butter
  • ¼ cup oil
  • 1 egg
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ cups of all-purpose flour
  • ½ tsp. baking soda
  • 1 ½ tsp. baking powder
  • ½ tsp. salt

Optional: For extra deliciousness I add chocolate chips, you can also add mini Reese’s peanut butter cups if you wanted to. Sometimes I like to use white chocolate chips or Skor pieces. You could add nuts. Or you could add more than one of these options!

Preheat oven to 350 degrees.  Grease your loaf pan, I use Pam Coconut Oil Spray. Whisk together your flour, baking soda, baking powder and salt, set aside.  Mix together your bananas, peanut butter, oil, egg and brown and white sugar in a separate bowl.  Pour your dry ingredients into your wet ingredients and stir. Add your optional ingredients. I usually just say ‘fuck it’ and throw everything into a big bowl and use an electric mixer.  Bake for approx. 1 hour or until toothpick inserted into center comes out clean.  I bake for 45 minutes and then analyze the bread from there. Let cool before removing loaf from pan.

BANANA BREAD