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This rather exotic sounding recipe – a tangine is the name of food and of the container it is baked in – is a the kind of slow cooked dish that is so perfect for entertaining. You don’t need … Continue reading
This gallery contains 2 photos.
This rather exotic sounding recipe – a tangine is the name of food and of the container it is baked in – is a the kind of slow cooked dish that is so perfect for entertaining. You don’t need … Continue reading
This is not the Oreo cookie of your childhood. It’s a little less crisp, a whisper less sweet. The squishy filling is a sophisticated, buttery vanilla flavoured layer of wonderfulness. The cookie is rich and dark and seductive.
CHOCOLATE CREME SANDWICH is an adult cookie. One you will reach for when involved in a long and difficult project; an intellectual cookie for the book-worm. A cookie that will sustain you as you wade knee deep in snow through War and Peace; when you think you will never get to the end of Atlas Shrugged, or a reward for actually finishing reading Ulysses.
The dough is pure joy to make. It’s easy, forgiving and simple to roll out, and holds its shape if you wish to use a scalloped cutter. Make this cookie with the very best cocoa you can find. For a darker cookie use a combination of black cocoa and Dutch-processed cocoa powder. Don’t use all black cocoa as it lacks the rich chocolate flavour your cookie requires.
Because of the butter filling this ephemeral cookie, once baked and filled, is best served that day. They can be wrapped well and refrigerated for up to 2 days.
The filling can be made ahead and kept tightly covered in the refrigerator for up to three days. The dough can also be cut into rounds, wrapped airtight and frozen. There’s no need to defrost before baking. This allows you to bake and fill half the cookies, then bake and fill the rest of the cookies two days later. Four glorious days to enjoy chocolate creme sandwiches!
ALMOST OREO COOKIES . . . CHOCOLATE CREME SANDWICHES | Print |
There are some who say the ultimate sweet treat is cookies and milk. Make the cookie crispy rich with the perfect amount of old fashioned oatmeal, bittersweet and milk chocolate chips and you have the oatmeal chocolate chip cookie that dreams are made of. Bake with the best chocolate chips you can find or be creative and chop a bar of good chocolate into coarse chunks.
OATMEAL CHOCOLATE CHIP COOKIES | Print |
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Of all the soups we made at ROXY’S BISTRO in Regina, tomato basil soup was our favourite. This soup tastes like the glorious days of summer. The tomatoes enhanced with basil and a whisper of oregano. The very … Continue reading
When you are in the midst of an Arctic Vortex, you stay home and bake. You admire the brittle blue skies etched with sugar sparkling snow covered mountains, but from your kitchen window.
This cold weather cookie comes together quickly and quietly, no stand mixer required. It is a grown-up ginger cookie warm with spices, and rich with memories of tall glasses of milk. The secret that take it above and beyond other cookies is the generous spoonfuls of powdered ginger, plus freshly grated ginger, orange zest, cinnamon, cloves, black pepper, and a pinch of cayenne. The spices are bloomed in melted butter and sugar, and whisked until a simmer, then set aside to cool. Add a beaten egg, the flour mixture, and pop the dough into your refrigerator for a two hour nap.
These grown-up ginger cookies bake wafer thin, and snap when you break one in half to nibble with coffee, a glass of wine, or child-like- dip into a cold, glass of milk. Then the moment, when your home is filled with the heady fragrance of baking, you close your eyes and remind yourself of the Rubaiyat and Omar Khayyam: BE HAPPY FOR THIS MOMENT. THIS MOMENT IS YOUR LIFE.
GROWN-UP GINGERSNAPS | Print |
A CHRISTMAS COOKIE ... WHITE CHOCOLATE GINGERBREAD | Print |
This recipe was adapted from THE BOOK OF GINGERBREAD by Helen Garcia
HAZELNUT WHITE CHOCOLATE COOKIES | Print |
This is no ordinary ginger cookie. It delivers an extraordinary burst of ginger flavour and then offers more. It has the crisp ginger snap that goes beautifully with cold milk. There’s a hit of molasses that reminds you of gingerbread eaten fresh out of the oven on a winter day. Notes of cinnamon and cloves deepen the flavour. And then back notes whisper of black pepper. This ginger cookie has caught the memories of spicy pumpkin pie at Thanksgiving, and a whisper of Christmas mulled wine.
A lovely part of this outstanding ginger cookie is the ease of preparing it. Start with a mixing bowl, a whisk and a wooden spoon (no mixer required). Melted butter, sugar molasses and eggs are whisked together. Then the dry ingredients are stirred until blended. The smallest of ice cream scoops shapes the dough that you roll in sugar and gently place on the baking tray.
Freshly baked cookies are always a delight, but this is one ginger cookie that tastes even better the next day. The spicy flavour mellows and becomes even richer. They keep beautifully for a week or you can freeze them for up to three months
THE MOST GLORIOUS OF GINGER COOKIES | Print |
This is not your quiet, little every day coffee cake. This is a coffee cake with attitude. The cake is rich with sour cream and enhanced with the brilliant, tart flavour of cranberries. There is the important streusel crumb topping. Lavish with butter and sugars, and a swirl of vanilla. Together they present a coffee cake that is a fabulous. .A coffee cake both tart and sweet. Deeply flavoured. Rich in texture. A cake to make again and again.
Make the vanilla crumb first. Better still mix it up ahead of time if you are making this cake for breakfast. I often make a double batch of this crumb. This topping is excellent for any type of fruit crumble and will store in a plastic bag in the freezer for up to 3 months. Have your butter nice and soft and cream it well with sugar before adding the eggs. You add the flour alternatively with the sour cream and then half the cranberries. The rest of the berries are sprinkled over the top of the cake when it is in the pan. If you are using frozen cranberries thaw them first. Finish the cake batter with the vanilla crumbs.
Generously flour and butter your pan. You can bake this in a deep 9-inch square cake pan, or a 9-inch spring form pan. I prefer to use a spring form pan. It makes for better presentation of your cake. If you use a spring form pan set it on a cookie sheet or something that will catch any moisture from the cake. The cake will keep well for a couple of days – if it lasts that long.
THE COFFEE CAKE OF THE CHRISTMAS SEASON . . . CRANBERRY ORANGE WITH STREUSEL CRUMB TOPPING | Print |
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Slender, delicate, refreshing English cucumbers. Beloved in cucumber sandwiches. Adored in Salads. Admired in pickles. And wonderful lavished on burgers. English cucumbers piled in glorious green pyramids at the vegetable markets. I fill my shopping basket with them. Cucumbers … Continue reading
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