Tuesday 14 July 2015

Love is blonde, and lovers cannot see

I don't know what I just did, but it was delicious. I'm not entirely sure what I was expecting when I made this recipe but this wasn't it. I went into this with the intention of making Snickerdoodle Blondies. For those who don't know a Blondie is basically just a brownie without cocoa giving it more of a toffee flavour than chocolate.  Even though I wasn't baking for Count No-chocula he has made me more aware of recipes that contain chocolate so his presence lingers on long after the dust (flour? cocoa powder?) has settled. Also I just happened to have all the ingredients needed on hand so it's not like I'm thinking about him or anything..
   So these Snickerdoodle Blondies are a white, toffee-esque chewy square with cinnamon sugar sprinkled on the top. I had to cut the recipe into 2/3, because I'm a glutton for punishment and a mathematical challenge and also because that's approximately how much smaller our pan was than the one used in the original recipe. I used butter instead of the Crisco used in the original recipe (because Crisco makes me uncomfortable unless it's in pastry and even then I have to not think about it) and they ended up a little on the greasy side, but seriously as long as there was a serviette close by who cares, they tasted amazing. The bake time/temperature was also a bit off on my oven and so I ended up with gooey centres and crispy tops and sides which is the greatest thing ever and I'm not complaining.
 
Snickerdoodle Blondies

1 c butter, softened
1 1/2 c sugar
1/2 dark brown sugar, packed
2 eggs
1/2 tbsp vanilla
2 c flour
2 tsp baking powder
1 tsp cinnamon
less than 1/2 tsp salt

Topping:
2 tbsp sugar
2 tsp cinnamon

Preheat your oven to 180º C (350º F, gas mark4) and line a 9x13 pan with parchment paper (purely for ease of cleanup, you can lightly grease the pan and just whack it right in if you don't mind doing the dishes)

Cream butter, both sugars, eggs and vanilla until smooth. Add in flour, baking powder, cinnamon and salt and mix until well combined. Pour it into your prepared pan and spread evenly using a rubber spatula or your good ol' hands. Sprinkle with the cinnamon sugar mixture and bake for 30 minutes or until golden brown and the centre has set.

Clean up the flour that has managed to cover 2/3 of your kitchen.

That last one might just be for me.

Happy Baking!

-Holly


Sunday 5 July 2015

Emergency Peanut Butter Cookies


I hate having people over and not having something to offer them. Other than my charming
personality, obviously but you can't eat that. So what do you do when you have a guest coming over who doesn't drink tea or coffee and is allergic to chocolate? Find new friends. No, I'm kidding, sort of. It's good to have people in our lives who challenge us and to be fair, if he wasn't such a weirdo I never would've discovered this amazing peanut butter cookie recipe. So even if he turns out to be a complete dud in the end at least I can drown my sorrows in a chewy, nutty gem that, come to think of it would be delicious with a slab of dark chocolate in the middle. 

                                                                       Chewy Peanut Butter Cookies
Makes about 20 small cookies

1/2 c butter, softened
1/2 c sugar
1/2 c packed dark brown sugar
1/2 c crunchy natural peanut butter
1 egg 
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda

-Preheat your oven to 180ºC (350ºF - gas mark 4).
-In the bowl of a stand mixer (or in a bowl with a wooden spoon and a little elbow grease) cream butter and sugars.
-Add the peanut butter, egg and vanilla and mix until blended.
-Blend in the flour and baking soda until just combined. 
-Scoop in small balls and place on parchment lined baking trays.
-Bake for about 10-12 minutes, keeping an eye on them until they're evenly golden brown and the tops are starting to crackle. 
- Store in an airtight container for the all of two days they will last before being gobbled up. These lasted three until Carl came home but we were also using them as a main source of fuel as I've been too lazy to grocery shop this week. 


You can make substitutions here if you need to, any peanut butter can be used but your cookies will be a bit sweeter if you use a peanut butter that contains sugar. If you only have unsalted butter then just add between 1/4 and a 1/2 tsp of salt depending on personal preference and dietary needs. If you don't have dark brown sugar any brown sugar is fine I just prefer to use dark whenever I can as I like the darker molasses flavour that it gives things. Whatever floats your boat though! 

Happy Baking (and socializing!)
-Holly


Friday 12 June 2015

No Pudge Fudge

I'm having to eat my words these days, but I'm actually alright with it as they taste like fudge! I've never bought into this whole gluten, dairy, sugar, fat, free dessert thing, banana oatmeal cookies just aren't as good as oatmeal chocolate chip. If you were going to eat the calories you might as well just have the chocolate chip cookie because at least you'll enjoy it more! But when Lauren was faced with balancing an elimination diet with her sweet tooth I figured the universe had sent me to live in her house for three weeks to solve this conundrum. Really, I lucked out because this was the first recipe I tried so it wasn't like I had thirty different awful cardboard brownies in the garbage before I found a winner but I guess I picked a pretty safe bet with coconut and chocolate.


If you like coconut and chocolate then you will love this fudge, period. Doesn't matter if you're trying to be healthy or not the bottom line is it's really, really good

COCONUT OIL CHOCOLATE FUDGE

1/2 c. coconut oil, melted
2 1/2 tbsp coconut or almond milk
2 1/2 tbsp cocoa powder
2 tbsp agave nectar
1 tsp vanilla extract

1. Melt the coconut oil over low heat.
2. Combine all ingredients and stir until smooth.
3. Pour into either a parchment line 4x4 (small) dish or an ice cube tray.
4. Put in freezer until solid.
5. Keep refrigerated or frozen.


Obviously the whole "No pudge" thing isn't really true but hey if it's delicious and healthier than the alternatives what's not to enjoy!?

Happy (healthy) indulging!

-Holly


Monday 11 May 2015

Lemon Coconut Cake

  This is another round of "what's about to go bad that I can turn into something delicious" baking. I discovered some lemons that were about to turn hanging out in the fruit basket here so I found this recipe for Lemon Coconut Bread that looked like it could be a winner. The recipe called it a bread, but let's be honest it's a bread in the same way that a Big Mac is an appetizer. As far as I'm concerned calling banana bread a bread is a bit of a stretch, it doesn't require yeast or kneading, it's sweet and cakey, it's cake. Although whatever you call it, it's damn good. 

   This particular cake is a moist and fluffy with a lovely crunch on the outside. It's full of lemon flavour with just a hint of coconut. Not enough that you feel like you're eating a Pina Colada (or sunscreen) but enough that you can feel the warm breeze of the Pacific Ocean as you stuff your face and feel grateful that this hint of the tropics can be enjoyed in your comfy pants without the risk of sunburn. I added some extra coconut and lemon to my version for the extra boost. Assembly is quick and painless (with the exception of zesting the lemons which can either be a breeze or a pain depending on the day) and the real test is waiting patiently while it's in the oven for 40 minutes. It's worth the wait though, I assure you.

                                                                                             Lemon Coconut Cake

-1/2 c butter, softened
-1 c sugar
-2 eggs
-3 tbsp lemon juice
-grated peel of 3 lemons
-1 1/2 c flour
-1 tsp baking powder
-1/2 c coconut milk
-1/2 c shredded coconut

For the glaze:
-icing sugar
-lemon juice
-shredded coconut for sprinkling




  • Line a loaf pan with greaseproof paper. You can also just grease and flour the pan but it makes clean up a little more tricky. 
  • Preheat oven to 180ºC(350ºF).
  • Cream butter and sugar until smooth and fluffy. Add eggs, lemon juice and peel and mix well. 
  • In a separate bowl combine flour and baking powder. Slowly add to the butter mixture and mix until well blended. 
  • Mix in the coconut milk and shredded coconut and then pour into the prepared pan. 
  • Bake for 40-50 minutes depending on your oven until a toothpick inserted into the centre comes out clean. (If the top starts to get a bit too brown for comfort throw some tin foil over the top to stop it from burning)
  • Let cool completely on a wire rack before glazing. 
  • For the glaze simply mix icing sugar and lemon juice until you reach a desirable drizzling consistency. Drizzle over cooled cake and sprinkle with extra shredded coconut. 


Enjoy!
-Holly 

Wednesday 6 May 2015

Covent Garden Hotel Afternoon Tea

    This post comes to you from lovely Essex as I rely on the generosity of friends to keep me off the streets here in London. We have found a flat we like and our offer was accepted yesterday, but unfortunately the property isn't available for us to move in until the 25th at the earliest so I've got some time to kill while I apply for jobs and try to get my life together.
Photo courtesy of afternoontea.co.uk
   My parents were in town last week which was wonderful as getting to this stage of finding a flat was an absolute nightmare and it was nice to have someone to hold me as I sobbed hysterically every night. I think I gave my parents a fairly accurate view of what it's really like to live in London. While they were here I took my mum out for afternoon tea as an early Mother's Day present as I won't be around for the actual event. We looked at a few places online at www.afternoontea.co.uk and selected the Covent Garden Hotel due to it's appealing menu and lovely looking dining room. We were not disappointed. 

photo courtesy of tripadvisor.co.uk
   Tea is held in the hotel's restaurant Brasserie Max and my mum and I were sat right on the window at a lovely little silver table for two looking out onto cobbled streets and shoppers. I'm afraid all the pictures on this post are stolen from other websites as it was so lovely inside that I didn't want to ruin the moment by pulling out my phone and snapping pictures. I suppose this is something I'll have to get over if I wish to continue this blog! The staff were friendly and attentive from the moment we turned towards the hotel and the doors were opened for us by two lovely gentlemen who showed us to the restaurant. Mum and I selected one Vintage Tea menu and one Covent Garden Tea menu to give ourselves a bit of variety. Each tea includes coffee, hot chocolate or basic tea. Herbal teas are extra, but they gave me some soy milk for my Earl Grey free of charge.
photo courtesy of tripadvisor.co.uk


 It was a bit of a wait for the food, but we didn't mind as we knew it was because everything was being made fresh and we sat, sipping our tea and enjoying the people watching. Our food arrived on it's traditional three tiered platter and the waitress explained what everything was. We had a selection of finger sandwiches including smoked salmon and cream cheese bagel, egg, cheese and pickle and chicken salad. The bread was so soft and fresh and the fillings were flavourful and perfectly paired. We enjoyed them so much we even went for a second round! My only complaint was that the bagel crostini with the smoked salmon was so hard I thought I was going to break a tooth and my mum had to resort to eating the topping off and leaving the bagel which she remarked made her feel a bit like a five year old who only eats the icing. We followed our sandwiches with plain and strawberry scones both of which were soft and moist on the inside with a delicious crunch on the outside. I could've gone for a second round of those as well, but I knew I'd better not! After that it was onto the desserts which ranged from a chocolate caramel opera cake to a rhubarb custard mille feuille to a mini banoffee pie. Each was flavourful and sweet without being overly sugary or too strong. There was even a cucumber elderflower jelly that mum and I both enjoyed very much even though neither one of us was expecting to. 
photo courtesy of tripadvisor.co.uk
   We left, stuffed and filled to the brim with two pots of tea each, and all for about £50 thanks to a %20 off from afternoontea.co.uk. I will definitely be returning when I have the funds to indulge again! 

-Holly

Wednesday 22 April 2015

Coconut Crunch Cookies

      Cookie week is drawing to a close. It's a short week, let's just pretend that tomorrow is a holiday because Papa Bear has about 11 bags of cookies in the freezer and believe it or not, I'm tired of baking. Really I'm more tired of doing the dishes after baking so it looks like this may be it for me and the KitchenAid mixer until Christmas and I will miss him. But I leave Vancouver on a (sugar)high note with these amazing Coconut Crunch Cookies. The cookies themselves aren't crunchy, they're nice and moist and cakey, the crunch comes from the almonds and the coconut. In a limited study of my family and the people I worked with when I made them last they were rated very highly. 


Coconut Crunch Cookies
make a lot (3 dozen maybe?)

1 c butter, softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp almond extract
2 c flour
1 tsp baking soda
3/4 tsp salt
2 c flaked coconut
1 package milk chocolate chips
1-1/2 c chopped toasted almonds

Cream butter and sugar until light and fluffy.
Beat in eggs and extracts.
In a separate bowl, combine flour, baking soda and salt. Gradually add to butter and mix until combined. 
Stir in coconut, chocolate chips and almonds.
Drop in 1-1/2 inch scoops onto ungreased cookie sheets and bake for 12-15 minutes at 350ºF (180ºC) until lightly browned.
Transfer to a wire rack to cool.
Share with people who you want to like you. 

Until London, Happy eating!

-Holly

Tuesday 21 April 2015

Chocolate Truffle Cookies

       I write this to you on a rainy, dark Vancouver evening sitting in my jammies in front of the fire which anyone who knows me knows is just how I like it. What goes well with dark, rainy evenings? Well, a lot of things, but fudgy, moist oh so chocolatey cookies for one! So for day 3 of cookie week I introduce to you....the Chocolate Truffle Cookie. It's normally what I would consider a "seasonal cookie" but maybe that's just because I first made them for Christmas two years ago but there's no rule in my book, written or unwritten, that says you can't enjoy these babies year round.    



Like the name implies they're basically the cookie form of the inside of a chocolate truffle. Dark, with a rich chocolate flavour that quite literally melts in your mouth. Whatever you do, don't eat the dough or else they won't make it to the oven, but then you can reward your self restraint by licking the bowl and spoon until all you can taste is porcelain.

Chocolate Truffle Cookies
Makes 24 (less, if you start on the dough, I got 20 out of my last batch)

4 oz unsweetened chocolate
2 c semi-sweet chocolate chips, divided
1/3 c butter
1 c sugar
3 eggs
1-1/2 tsp vanilla 
1-1/2 c flour
2 tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp salt
icing sugar for dusting

In the microwave (carefully!) or in a heatproof bowl over boiling water, melt the unsweetened chocolate, butter and 1 c of chocolate chips.
Let stand to cool for 10 minutes. 
Meanwhile beat the egg and sugar, add the cooled chocolate mixture and vanilla.
In a separate bowl combine flour, cocoa, baking powder and salt.
Gradually beat the flour mix into the chocolate until just combined.
Stir in remaining chocolate chips.
Cover and refrigerate for about 3 hours or until firm enough to easily shape into balls. 
Scoop out enough dough to make 1-1/2 inch balls. Place each ball 2 inches apart on an ungreased cookie sheet.
Lick off all the gooey dough that is stuck to your hands, spoon, bowl, kitchen counter wherever. 
Bake at 350ºF (180ºC) for 10-12 minutes until the tops begin to crack. Transfer to a wire rack to cool completely. Dust with icing sugar.

If you don't want the gooeyness all over your hands you can flour them ahead of time to prevent sticking, but I mean really, why bother?

Happy licking!
-Holly


Monday 20 April 2015

Snickerdoodles

       I've never had a Snickerdoodle before. I didn't know I wanted one. Now I know. I do want them, they are chewy cinnamon sugar goodness. How is this the first time I've discovered these? There's no going back now though, these cookies are officially in my rotation and I will be making them again son. They're simple enough to make and with the exception of the chilling time, don't take very long at all. 



Snickerdoodles
Makes 14


1/2 butter, softened
1/2 c granulated sugar
1/3 c brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking soda
1/4 tsp cream of tartar

1/4 c granulated sugar
1 tsp cinnamon

In a large mixing bowl cream butter and sugars until light and fluffy.
Add egg and vanilla and continue to mix until well combined.
Beat in the flour, baking soda and cream of tartar.
Roll the dough into 2 inch balls and roll each ball in the cinnamon sugar mixture. Flatten each ball slightly and place on a plate, covering and refrigerating for at least one hour (or freeze for 30 minutes).
Remove dough from freezer and place on a lightly greased cookie sheet. 
Bake for about 10 minutes or until golden brown around the edges.
Remove from oven and let cool on cookie sheet or transfer to a wire rack after a few minutes. 

Happy munching!
-Holly

Sunday 19 April 2015

Toffee Sandies

          
      When I left for London last time I left my Dad with nine bags of cookies in the freezer to keep him going until I got back. I was trying to ease the withdrawal pains of not having me around. He loved these whole wheat Toffee Sandies so much that the label from one of the bags has been stuck to the backsplash in our kitchen since he finished the bag as a subtle reminder that he really likes them and would be really happy if I made them again. 
Not so subtle hint
   


    As I'm off to London again shortly for twice as long    I'm  restocking him to keep him going until Christmas.  Obviously I knew the first kind of cookie I was going to  have to make would be these ones and I understand  why; they are delicious. 

   Usually I'm a chewy cookie kind of girl. In my world the cookie doesn't crumble unless it was overbaked but these guys are the exception to my rule. They are the ultimate crumbly cookie but in a soft, silky way. Like eating a white sand beach if it were delicious and tasted like almonds. Hence the name "Sandies". 

They're also incredibly easy to make. 

Toffee Sandies
Makes 2 dozen

1/2 c butter, softened
1/2 c icing sugar
1/2 c granulated sugar
1/2 c canola oil
1 egg
1/2 tsp almond extract
1-3/4 c all purpose flour
1/2 c whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 c chopped toasted almonds
1/2 package toffee bits (aka Skor bits in Canada)
Preheat your oven to 350ºF (180ºC)
In a large bowl cream butter and both sugars until light and fluffy (or you know, just well mixed)
Add canola oil, egg and almond extract and mix until combined. 
In a separate bowl combine flours, baking soda, cream of tartar and salt. 
Gradually add the dry ingredients to the sugar and butter mixture and mix well. 
Stir in almonds and toffee pieces. 
Fill a small dish with a few tablespoons of granulated sugar.
Make 1 inch balls and roll in the sugar. 
Place on an ungreased cookie sheet and press down with a fork to flatten.
 Bake for about 15 minutes until the edges are lightly browned. 
Remove and allow to cool before stuffing your face. 

Happy eating!
  -Holly

Recipe adapted from Taste of Home

Tuesday 3 March 2015

Double Chocolate Cookies From Heaven

Just found the most fudgey, moist, chocolatey delicious cookie I've ever tasted. It's almost like a gooey brownie and a chocolate chip cookie gave birth to the most perfect child since Harper Beckham. (Those pictures from Fashion Week? Could she be any cuter?) One of these bad boys will satisfy even the most aggressive of chocolate cravings and since they're so moist, they don't go stale quickly. I was hesitant to make them considering I already have what I thought was a great double chocolate cookie recipe, thank goodness I reconsidered. This is the only double chocolate cookie recipe I will be using for the forseeable future! 


Shall I just go ahead and call these Harper Beckham Double Chocolate Cookies?

1c. Semi-sweet chocolate chips
2tbsp unsalted butter or margarine
1c and 3tbsp all purpose flour
3tbsp unsweetened cocoa powder
1tsp baking powder
1/2tsp salt
1/2c sugar
1/4c and 2tbsp packed brown sugar
2 eggs (at room temp)
2tbsp milk
1 1/2 tsp vanilla
1c milk chocolate chips

-Preheat oven to 300F (150C). Line two baking trays with parchment paper and lightly grease.
-Over low heat, gently melt the semi-sweet chocolate chips and butter until smooth. 
-In a medium sized bowl combine flour, cocoa, baking powder and salt. Set aside.
-In a separate bowl beat the eggs and mix in both the sugars, the milk and vanilla, 
-Add the wet ingredients to the dry (or vice versa) and stir just until combined. Fold in the chocolate/butter and then the milk chocolate chips stirring until the mixture is just blended.
-Scoop in generous tablespoons of batter onto your prepared baking trays and bake for 18-20 minutes until firm but soft. Let sit on baking tray for five minutes to set before transfering to a cooling rack. Eat warm, cold, lukewarm and often!

This is the first cookie I've ever been able to eat half and feel satisfied enough to walk away, they're that indulgent. Or maybe I'm just growing up. More likely they're just a really, really good cookie. 

-Holly