Red Velvet & Cream Cheese Swirl Brownies

Red Velvet & Cream Cheese Swirl Brownies
Adapted from Sunny Anderson
 
An adult brownie that is not too sweet but will satisfy any sweet tooth.  These brownies are as pretty as they are delicious. Enjoy!

Serves: 8

Ingredients:

Red Velvet Brownie Layer:
1/2 cup unsalted butter, melted
1 cup + 2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon brandy (optional)
1/3 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/3 cup chopped toasted walnuts (optional)

Cream Cheese Layer:
8 oz full fat cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Directions:
1. Preheat the oven to 350 degrees F. Butter and flour a 8 by 8-inch baking pan and line the bottom with parchment paper.

2. Brownie layer: In a large bowl combine the butter, the sugar, vanilla, brandy, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

3. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons
Recipe adapted from Food & Wine Magazine


Macaroons are a great gluten free cookie for the holidays and this one combines 2 of my favourite flavours, coconut and chocolate. They are easy to make and not overly sweet....which I love.  Enjoy!

Makes: 36 cookies

Ingredients:
14oz sweetened shredded coconut
1 14oz can sweetened condensed milk
2 teaspoons vanilla extract
2 large egg whites
1/4 teaspoon salt
4 oz semi-sweet chocolate, melted

Directions:

1. Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut, sweetened condensed milk and vanilla.

2. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the egg whites into the coconut mixture.

3. Scoop tablespoon mounds of the coconut mixture onto the baking sheets, about 1 inch apart. Bake for 15-20 minutes, rotating the sheets halfway through baking. Transfer the sheets to cooling racks and let the macaroons cool completely on the sheets.

4. Drizzle the melted chocolate on top of each macaroon and refrigerate for about 10 minutes to set the chocolate.

Dark Chocolate, Ginger & Pomegranate Molasses Cookies

Dark Chocolate, Ginger & Pomegranate Molasses Cookies
Recipe by Dragon

These holiday cookies have an intense and spicy chocolate taste. The pomegranate molasses gives the cookies a sweet and slightly sour edge that compliments the dark chocolate. They have become my favourite holiday cookie this year. Perfect to serve with coffee, tea or even a glass of brandy. Enjoy!

Makes: 3 dozen

Ingredients:
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg room temperature
1/3 cup pomegranate molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
Sanding sugar

Directions:
1. In a bowl of a stand mixer, combine shortening, butter, brown sugar, egg and molasses.

2. In another bowl, sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, all spice and salt. Add the dry ingredients into the butter molasses mixture and mix until it forms dough.

3. Mix the chocolate chips into the dough. Cover and chill the dough for at least an hour.

4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 2 inches apart on 3 parchment lined baking sheets. You might need to bake these cookies in batches depending on the size of your oven.

5. Flatten the balls slightly and sprinkle the tops with sanding sugar.

6. Bake for 10-12 minutes rotating the sheets half way through. Cool the cookies on the baking sheets for 2 minutes. Transfer them to a wire rack to cool completely.

Raspberry Freezer Jam

Raspberry Freezer Jam
Recipe by Dragon

This is the best raspberry jam I have every had. It is cooked and has no pectin because I like raspberry jams to be less sweet (pectin requires more sugar). I also think freezer jam preserves the flavour and colour of the raspberries better. This jam stores in the freezer for up to a year and refrigerates for up to 3 weeks (that's why I use small jars). I also like seeds in my raspberry jam but you can always strain them out, if you wish, before freezing it. Enjoy!

Yields 4 cups

Ingredients:
3 cups raspberries
3 cups sugar
Juice of a lemon
Pinch of salt

Directions:
1. In a bowl, gently mash the berries but leave big chunks.

2. In a large pan over medium high heat, combine the berries (and juices) and sugar. Stir well to combine.

3. Bring to a boil, stirring constantly. Boil for 10 minutes, skimming out any foam as it boils. Remove the pan from heat. Add the lemon juice and salt.

3. Pour in sterilized jars (leave room at the top to expand). Allow the jam to cool completely before sealing the jars.  Store in the freezer for up to a year or refrigerate for up to 3 weeks.

Chocolate Chai Ice Cream

Chocolate Chai Ice Cream
Recipe by Dragon

I am in love with this ice cream. The complex flavour is rich, warm and cool all at the same time. Try it and I guarantee you'll fall in love as well. Enjoy!

Makes: 1 1/2 quart

Ingredients:
2 cups heavy cream
1 1/2 cup whole milk, divided
Pinch of salt
1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder
3 tablespoons honey
6 tablespoons loose chai tea
2 strips of orange rind (no pith)
3 tablespoons vanilla4 large egg yolks
3/4 cup sugar
2 oz. dark chocolate, grated

Directions:
1. Heat heavy cream and 1/2 cup milk in a saucepan over medium heat. Add cocoa powder, espresso and salt. Stir until the cocoa powder is completely dissolved. Add honey, tea, orange rind and vanilla. Bring to a boil, remove pan from heat and let steep for 1/2 hour. Strain and refrigerate the cream mixture for about 2 hours.

2. Whisk the egg yolks and sugar in a bowl until pale yellow. Add remaining milk to a saucepan over medium low heat. When the milk has warmed, slowly whisk in the egg mixture so the eggs don’t solidify. Cook over medium low heat, stirring constantly, until almost simmering or it reaches170F (the custard should be thick enough to coat a spoon). Strain the custard into a bowl and transfer to a cold water bath to cool down. When the custard has cooled down, refrigerate for 2 hours.

3. Stir the chilled cream mixture into the chilled custard. Adjust the ice cream base with vanilla and honey if needed. Churn base in an ice cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so). Fold in the grated chocolate. Transfer ice cream to a container and freeze for at least 4  hours. (Remember to remove it from the freezer 10 minutes before you serve, so it softens.). 

Semolina, Coconut & Marmalade Cake

Semolina, Coconut & Marmalade Cake
Recipe adapted from Yotam Ottolenghi


I am still thinking about this cake, weeks after I've made it. It haunts my dreams and I can't wait for another chance to make it. The combination of flavours in this dense and oh so moist cake will blow you away. The cake is wonderful on its own but I encourage you to add the yogurt topping with orange blossom water and honey.  Enjoy!

Note: One thing to remember about this cake is that it gets better the longer you leave it. I make it at least the day before I want to serve it but it is at its best 2 days after baking.

Makes 1 cake

Ingredients:
For the Cake:
3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large free-range eggs
grated zest of 1 orange
1/3 cup superfine sugar
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tablespoons semolina
2 tablespoons ground almonds
2 teaspoons baking powder

For the Soaking syrup:
1 cup superfine sugar
1/2 cup plus 1 1/2 tablespoons water
1 to 2 teaspoons orange blossom water depending on how much you like orange blossom water

For the Topping:
1 cup thick Greek yogurt
1 or 2 teaspoons of orange blossom water depending on how much you like orange blossom water
2 tablespoons honey
Toasted coconut for garnish

Directions:
1. Preheat oven to 350 degrees F. Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until well combined. The mixture should be runny.

2. Grease and flour a bundt baking pan. Fill the pan with batter. Bake for 45 to 60 minutes (depends on your oven, check after 45), or until a skewer inserted in the cake comes out clean and the top browns.

3. Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to a boil, then remove from the heat. As soon as the cake come out of the oven, start pouring (very slowly) the hot syrup all over the top of the cake (in the pan), allowing the syrup to soak in for a minute or two before you carry on pouring with more syrup. Make sure you use up all the syrup and it is absorbed into the cake. Once the cake has cooled down a little, remove it from the pan and leave to cool completely.

4.To make the topping, combine yogurt, orange blossom water and honey. Adjust the honey and orange blosssom water to your taste. Refrigerate topping until needed. Serve the cake with the yogurt topping and garnish with the toasted coconut.

Apple and Olive Oil Cake with Maple Icing

Apple and Olive Oil Cake with Maple Icing
Recipe by Yotam Ottolenghi
Photo Credit: Christina Kakaletris

The olive oil gives this cake extra depth and intensity. This cake just gets better with time, so always make it at least a day before you're going to serve it. The maple icing is one of the best things I've ever eaten but this cake is amazing on its own. But really, don't deny yourself the maple icing. It is quite the treat. Enjoy!

Serves 8-10

Ingredients:
heaping 1/2 cup / 80 g raisins
4 tbsp water
2 1/4 cups / 280 g all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup / 120 ml olive oil
3/4 cup / 160 g superfine sugar
1/2 vanilla bean
2 free-range eggs, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
grated zest of 1 lemon
2 free-range egg whites
confectioners' sugar for dusting (optional)

Maple Icing:
7 tbsp / 100 g unsalted butter, at room temperature
scant 1/2 cup / 100 g light muscovado sugar
scant 6 tbsp / 85 ml maple syrup
8 oz / 220 g cream cheese, at room temperature

Directions:
1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.

2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.

3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.

4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.

5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 50 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.

6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.

7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.

8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

Dark Chocolate and Toffee Brownies

Dark Chocolate and Toffee Brownies
Recipe by Dragon


These dark, moist and delicious brownies will become a new favourite in your home. Enjoy!


Makes: 24 brownies

Ingredients:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
6 oz 50% dark chocolate, chopped fine
3/4 cup unsalted butter
1 3/4 cups sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup toffee bits, divided
3/4 cup dark chocolate chips, divided


Directions:

1. Preheat oven to 325 degrees. Grease a 13x9-inch baking pan and line it with parchment paper.

2. In a bowl, whisk the flour, salt, baking powder and cinnamon, together until combined. Set aside.

3. Melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth.  When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until well combined. Whisk in the vanilla.

4. Gently fold in the flour mixture, until the batter is smooth. Fold in 1/4 cup toffee bits and 1/2 cup chocolate chips.

5. Transfer the batter to the prepared baking pan; spread the batter into the corners of the pan and smooth the surface. Sprinkle remaining toffee bits and chocolate chips evenly over the surface. Bake for 30-35 minutes. Cool on a wire rack to room temperature, then remove the brownies from the pan. Cut into squares and serve.

Lemon Basil Ice Cream

Lemon Basil Ice Cream
Recipe by Yotam Ottolenghi


This is one of my favourite ice cream flavour combinations....ever. Fresh and bright while being creamy and comforting. This ice cream is a perfect way to end any meal and especially my Ottolenghi dinner. I served this ice cream with the Almond and Orange Florentines. Enjoy!


Serves 8

Ingredients:
675ml full-fat milk
60g large basil leaves, torn
Shaved rind of 3 small lemons
338g caster sugar
9 egg yolks
3 tbsp lemon juice
338ml whipping cream

Directions:
1. Pour the milk for the ice-cream into a saucepan and cook on a medium heat for five to six minutes, until it just comes to a boil. Add the basil and lemon rind, remove from the heat and leave to infuse for an hour. Strain through a fine sieve, pressing the leaves to extract as much flavour from them as possible, then discard the leaves and lemon rind.

2. Beat the sugar and yolks until light and fluffy, combine with the infused milk, and return the mixture to the pan. Simmer on a medium heat for six minutes, until the custard thickens, then remove, set aside to cool, then add the lemon juice.

3. Lightly whip the cream, then fold it into the custard. Churn in an ice-cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so). Transfer to a container and freeze for at least an hour. (Remember to remove it from the freezer 10 minutes before you are due to serve, so it softens.)

Almond and Orange Florentines

Almond and Orange Florentines
Recipe by Yotam Ottolenghi

Delicate looking and so easy to make, these Florentines are a perfect way to end any meal or have with a cup of tea by a warm fire. Enjoy!

Makes 20 cookies

Ingredients:
Vegetable oil for brushing
2 free-range egg whites
3/4 cup plus 1 tablespoon / 100 g confectioners' sugar
2 3/4 cups / 260 g sliced almonds
Grated zest of 1 orange

Directions:
1. Preheat the oven to 300°F / 150°C. Line a heavy baking sheet with parchment paper and brush lightly with vegetable oil. Next to you have a small bowl of cold water.

2. Put the egg whites, confectioners' sugar, sliced almonds, and orange zest in a bowl and gently mix them together. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices. They should be about 3 1/4 inches / 8 cm in diameter.

3. Place the baking sheet in the oven and bake for about 12 minutes, until the cookies are golden brown. Check underneath one cookie to make sure they are cooked through.

4. Allow to cool, then gently, using an icing spatula, remove the cookies from the baking sheet. Store in a sealed jar.

Apple Pie

Apple Pie
Recipe by Dragon

I love apple pie any time of year but I especially love it in the Fall. The scent of apple pie baking in the oven and filling the entire house is such a joy. I like an apple pie that is not watery and has a flaky crust, so I spent some time getting this recipe perfect. Now, you can't just whip up the perfect apple pie. You need patience and some planning but it is worth the work and time. Enjoy!

Makes 1- 9inch deep dish pie

Ingredients:

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
1/4 teaspoon baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup shortening, cut into 1/4-inch pieces and chilled
3/4 cup unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (5 to 6) McIntosh apples or Golden Delicious apples, peeled, cored, and slice 1/4-inch thick
2 pounds (5 to 6) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
1 cup sugar
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Grated zest of 1 lemon
2 tablespoons cornstarch
1 egg, lightly beaten with 1 tablespoon water
1 tablespoon white sanding sugar

Directions:
Make the crust:
1. In a food processor, combine flour, baking powder, sugar and salt. Process until combined. Add the shortening over the flour and process until the mixture has the texture of coarse sand, about 10 pulses. Add the butter pieces over the flour and process until the mixture resembles crumbles, about 10-12 pulses.

2. Sprinkle 6 tablespoons of the ice water over the mixture and process until the dough comes together, about 10 pulses. If the mixture seems dry, add the additional water 1 tablespoon at a time and pulse in between additions.

3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 2 hours but preferably overnight.

4. Remove the dough for the bottom crust and let it rest at room temperature for 5 minutes before rolling it. On a lightly floured surface, carefully roll out the crust until it is 12 inchs in diameter. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough and gently press dough into sides of pan leaving a portion that hangs over the pie plate. Refrigerate while preparing fruit.

Make filling:

5. In a large bowl, combine the apple slices, sugar, lemon juice, salt, nutmeg and cinnamon. Toss to combine well. Loosely cover the apples with plastic wrap and let them stand for 30-45 minutes. The lemon juice will prevent the apples from browning. Transfer the apples and their juices to a colander over a bowl to catch the juices. Reserve 1/3 cup of the juice. In a bowl the cornstarch and lemon zest.  Whisk in the reserved apple juice, make sure there are no lumps.  The juices will help dissolve the cornstartch. Transfer the apples to a large bowl and add the cornstarch mixture to it. Toss to combine well.

Assemble and bake:
6. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 425°F. Allow the oven to be heated to 425°F for at least 20 minutes.

7. Remove the dough for the top crust and let it rest at room temperature for 5 minutes before rolling it. On a lightly floured surface, carefully roll out the crust until it is 12 inchs in diameter.

8. Remove the pie pan from the fridge and brush the pie edges with a little water to help it adhere to the top crust. Spread the apples over the bottom crust, mounding them slightly in the middle.

9. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Cut four 2 inch slashes evenly on the top crust to allow steam to escape. Brush the top crust and edges with the egg wash and sprinkle with the sanding sugar.

10. Place the pie on the heated baking sheet and bake for 15 minutes. At this time, if the edges of the pie are getting dark, cover the edges loosely with foil to prevent it from burning. Bake for an additional 40-45 minutes or until the juices bubble through the slashes and the pie is a deep golden brown. Rotate the baking sheet half way through baking for even browning. Transfer the pie to a wire rack and cool to room temperature before serving.

Lemon Blueberry Bars

Lemon Blueberry Bars
Recipe by Dragon

  
The warmer weather has me thinking about summer and my favourite summer fruit, blueberries! I like to eat them all year long but I find they are at their best in the warm months. I always seem to pair blueberries with lemons in my baking. Like hot beaches and cool waters.....they are a perfect summer match. Enjoy!

Make: 24 to 36 bars

Ingredients:

Crust and Crumble Topping:
2 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
grated zest of two lemons
1 cup (2 sticks) unsalted butter, chilled and cut into cubes

Blueberry Filling:
4 large eggs, room temperature
2 cups sugar
1 cup Greek yogurt
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon limoncello or lemon juice
grated zest of 1 lemon
6 cups of fresh Blueberries

Directions:

1. Preheat the oven to 350F and place the rack in the middle of the oven.  Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. 

2. In the bowl of an electric mixer (with paddle attachment), combine flour, sugar, salt and lemon zest. Stir to combine the ingredients. Add the butter and mix the ingredients until the butter is incorporated and the mixture has the texture of large pea size crumbs. 

3. Reserve 1/3 of the crumb mixture to use as the topping.  Press the remaining mixture evenly into the bottom of the prepared pan to form a crust.  Bake the crust for 15 minutes until it is golden brown.  Let cool for 15 minutes while you make the filling.

4. In a large bowl, whisk the eggs. Add the sugar, Greek yogurt, flour, salt vanilla, limoncello and lemon zest. Whisk to thoroughly combine the ingredients. Gently fold in the blueberries. Pour the blueberry mixture evenly over the cooled crust. Sprinkle the reserved crumble evenly over the blueberry filling.

5. Place the baking pan on a baking sheet then bake for 50-55 minutes or until the topping is golden. Allow it too cool completely before cutting into squares.

Natas do Ceu

Natas do Ceu

Recipe by Dragon

The Portuguese have very colourful names for their desserts. For example this favourite dessert of mine is called Natas do Ceu which translates to "Cream from Heaven".  You know what? The name is perfect. One bite of this delicious and simple combination of lemon, cinnamon & vanilla egg cream, mousse and crumbled Maria cookies and you'll think you've died and gone to heaven. Enjoy!

Serves 6

Ingredients:

Egg Cream:

6 egg yolks, beaten

1/2 cup whole milk

1/4 cup sugar

1 lemon rind

1 cinnamon stick

1/2 vanilla bean
1 teaspoon unsalted butter

Meringue:

6 egg whites

2 tablespoons sugar

Whipped Cream:

2 cups heavy cream

2 teaspoons vanilla extract

3 tablespoons sugar

1 package (roll) Maria cookies, crushed

Directions:

1. In a bowl, beat egg yolks until frothy. In a saucepan over medium high heat, add milk, sugar, lemon rind and cinnamon stick. Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean with the back of the knife. Add the seeds and bean to the pan. 

2. Scald the milk then slowly add milk to the egg yolks, whisking the eggs constantly. Return the milk/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens. Remove lemon rind, cinnamon stick and vanilla bean from the saucepan. Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.

3. Using an electric mixer, beat the egg whites in a large clean bowl until they form stiff peaks. Slowly add 2 tablespoons sugar and continue to beat until the mixture (now meringue) is very thick and glossy.

4. In another large bowl, using an electric mixer, whip the heavy cream and vanilla. Gradually add 3 tablespoons of sugar and whip until you get very stiff peaks. Be careful not to over whip the cream or it will become butter.

5. Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture.  Chill this mousse until you’re ready to assemble.

6. To assemble: In individual serving glasses or a large serving bowl, add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream. Chill for at least 4-5 hours before serving.

Peach, Blueberry & Basil Crisp

Peach, Blueberry & Basil Crisp
Recipe by Dragon

I love wondering around a farmer's market on a Saturday morning. My favourite local market is the St. Jacob's Market in Waterloo, Ontario. Every where I turn, I find wonderful seasonal fruits and vegetables. I can get the best meats, eggs and bread there too. All my shopping needs done in one place. I must admit, I also go there for their delicious apple fritters. ;)  On this trip I found ripe peaches, blueberries and basil, so I was inspired to make this dish. I love the flavour combination of peaches, blueberries and basil. The hint of cardamom and ginger makes this dish sing. Enjoy!

Serves 6

Ingredients:

Fruit:
6 medium peaches, washed, pitted and cut into medium slices
1 pint blueberries, washed
2 tablespoons basil, chiffonade
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
pinch salt
1/2 cup sugar
2 tablespoons flour

Garnish
1/2 cup Greek yogurt
maple syrup to taste

Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup old fashioned rolled oats
1/2 cup sliced almonds
pinch salt
1/2 teaspoon cardamom,
1/2 teaspoon ground ginger
4 tablespoons cold unsalted butter, cut into cubes

Directions:
1. Preheat oven to 375°F. Butter medium baking dish.

2. In a large bowl, combine peaches, blueberries, basil, cardamom, ginger, salt, sugar and flour. Toss to make sure the fruit is well coated. Add the fruit to the prepared baking dish. Bake for 15 minutes then remove from the oven and gently stir the fruit.

3. In a small bowl, combine the yogurt and maple syrup. Stir well and chill until ready to serve.

4. In a small bowl, combine topping ingredients; brown sugar, flour, oats, almonds, salt, cardamom and ginger. Toss to combine. Add the butter and rub it into the mixture with your fingers to form small moist clumps.

5. Sprinkle the topping evenly over the hot fruit and return the baking dish to the oven. Bake for 20-25 minutes or until the topping is golden brown. Let the crisp cool for at least 10 minutes before serving with a garnish of maple Greek yogurt.

Port Caramel Sauce

Port Caramel Sauce

Recipe by Dragon

There is something so comforting and dreamy about a homemade caramel sauce. It makes a great topping for ice creams, cakes and even donuts. I gave this classic recipe a Portuguese twist with the addition of Port. Add as much or as little Port as you like. My favouite way to use this caramel is with my Sonhos "Dreams" donuts. Enjoy!

 

Makes: 1 cup

 

1/2 cup heavy cream

2 tablespoons unsalted butter
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1 teaspoon vanilla extract
Pinch salt
1-2 tablespoons Port

Directions:

1. In small pan over medium high heat, add cream and butter. Heat until the butter is melted and cream is hot. Keep warm.

2. In a medium heavy bottom pan over medium high heat, combine sugar, water and corn syrup. Without stirring, allow the sugar mixture to boil until the sugar had reached a deep amber colour.

3. Remove caramel from the heat.  Using a wooden spoon, slowly stir the reserved cream into the caramel. The caramel will bubble up so be careful.

4. Stir the caramel until it is smooth. After a couple of minutes, add the vanilla, salt and port.

5. Allow the sauce to cool (to warm or room temperature) before using. It will thicken as it cools.

Bolinhos de Laranja

Bolinhos de Laranja "Little Orange Cakes"
Recipe by Dragon

I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy!

Makes 24

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 2 oranges
4 eggs
1 1/4 cup sugar
1 cup fresh orange juice
1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

Directions:
1. Preheat oven to 350F. Grease 2 muffin pans.

2. In a bowl combine flour, baking powder, salt and orange zest.

3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.

4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.

5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes.

6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Port Kissed Chocolate Mousse

Port Kissed Chocolate Mousse
Recipe by Dragon

This is my favourite chocolate mousse recipe. The sophisticated taste combination of bittersweet chocolate, vanilla and hint of Port will make this a favourite in your home as well. It's been a trusted dessert for my dinner parties.....but I most enjoy serving this luscious mousse when it's just the two of us and we can lick the spoons and bowls clean. ;) Enjoy!

Serves 4

Ingredients:

4 oz bittersweet chocolate, chopped

2 tablespoons unsalted butter

4 eggs, separated

1/3 cup sugar

1 teaspoon vanilla

1 tablespoon port

pinch of salt

Strawberry Garnish:

1/2 cup strawberries, sliced

1 to 2 tablespoons sugar

1 tablespoon Port

Whipped Cream Garnish:

1/2 cup whipping cream

1 teaspoon vanilla

powdered sugar to taste

Directions:

1. In a double boiler, melt the chocolate and butter over simmering water. Set aside to cool slightly.

2. In a separate bowl, beat the egg yolks for 2 minutes. Continuing to beat the eggs, add the sugar until the eggs thicken and the batter falls in ribbons. Add the Port, vanilla and cooled chocolate to the egg mixture. Mix until thoroughly blended.

3. In another bowl, combine the egg whites and salt. Beat the egg whites until they form stiff peaks. Fold 1/3 of the egg whites into the egg/chocolate mixture until smooth. Then fold in the remaining 2/3 egg whites. Blend well but don't over mix.

4. Pour the mousse into your serving dishes, cover and refrigerate for at least 4 hours but it's even better left overnight.

5. To make the garnish, combine the sliced strawberries with enough sugar to sweeten them and the Port. Let the berries macerate for at least 1/2 hour before serving.

6. In a bowl, beat the whipping cream, vanilla and powdered sugar until you get medium peaks.  Keep refrigerated until ready to use.

  

7. Serve the mousse topped with whipped cream and strawberries.

Almond Nutella Sandwich Cookies

Almond Nutella Sandwich Cookies
Recipe by Dragon

Let's start 2013 on a sweet note! These decadent bites of yumminess were a big hit over the past holiday season and I received many requests for the recipe. I'm not one to deny my friends and family anything so.....here you go. My wish for all of you is a happy, healthy and sweet New Year. Enjoy and xo!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Icing sugar or flour for dusting
Nutella spread
1 cup semi-sweet or dark chocolate, melted
1/2 cup crushed almond slices

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add the almond and vanilla extracts.

2. In a separate bowl, stir together flour, baking powder and salt.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4 Preheat oven to 375F. Grease your baking sheet or line with parchment paper. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

5. Cut out rectangles with a cookie cutter. After cutting the cookies, carefully transfer the cookies to the baking sheet. Place the cookies in the fridge to cool for 10 minutes before baking.

6. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a cookie and on the back of it, spread a thin layer of Nutella over the surface. Place another cookie on top of the Nutella spread to complete the sandwich.

8. To decorate the cookie, dip 1/4 the cookie in melted chocolate and let the excess drip off. Sprinkle some crushed almonds over of the chocolate. Place cookies in the fridge to set the chocolate.

9. Store cookies in an air tight container between layers of parchment paper.