Yield: about 2 1/2 Dozen

Cookies
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup (packed) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour

Chocolate Filling
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate chips (about 1 cup)

Directions:

1. In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.

2. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bad. Refrigerate for 1 hour.

3. Prepare the filling: scald cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat.

4. Preheat oven to 325 F

5. Using a floured rolling pin, roll dough on floured board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used. Drop 1 teaspoon of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake for 15 to 16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula.
























Notes: The cookies tasted more doughy and crumbly than the first time. We might have added too much flour when cookie cutting. We forgot the second batch in the oven and it got burnt.

Adapted from: Mrs. Field's Cookies Book Read more...

Yield: 4 servings

Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted

Directions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Notes: We made these the cottage for the board game weekend. For sweet breakfast crepes, we used Chantilly cream, left over chocolate filling and fruits. For savory breakfast crepes, we used scrambled eggs and sausage.

Adapted from: All Recipes Basic Crepes Read more...

Yield: 2 dozen

Shortbread Tarts
- 1 cup unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch or rice flour
- 1/8 teaspoon salt

Chantilly Cream
- 1 3/4 cup cream, for whipping, chilled
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract

Garnish
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

Directions:

1. Lightly butter, or spray with a nonstick vegetable spray, pan. Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

3. Divide the dough into 2 even pieces so both batches of tarts will be even. With your fingertips, press the dough up the sides of the cups so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

4. Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)















Notes: I made these on christmas day, but assembled them at simon's on boxing day. I added kiwi, mango and cherries as garnish. Then I drizzled chocolate sauce on top of the cream. I brought the leftovers to the cottage for a board game weekend. We added blackberries, asian pear and bananas.

Adapted from: Joy of Baking Shortbread Tarts filled with Cream Read more...

Yield: 4 swans

Ingredients
- 1 quantity choux pastry (see 12/19/08)
- 1 beaten egg, for glazing
- fresh berried to garnish
- icing sugar to dust

Chantilly Cream
- 1 3/4 cup cream, for whipping, chilled
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to moderate 350 F. Spoon the choux pastry into a piping bag fitted with a large plain nozzle. Pipe thick oval balls, about the size of an egg, onto the buttered baking tray (these will be the bodies of the swans). Brush the piped mixture very lightly with the beaten egg. Bake for 35-40 minutes, or until the pastry is well coloured. Remove the choux from the baking tray and cool on a wire rack.

2. Using a piping bag fitted with a 5 mm round plain nozzle, pipe large question marks (minus the dots) onto a baking tray lined with baking paper (these will be the necks of the swans). Weigh down the corners of the paper or stick them down with a little of the dough. Bake for 10-15 minutes, or until the pastry is well coloured. Make sure that they are dry or they will not hold up when the swans are assembled. Transfer to a wire rack to cool.

3. To make the Chantilly cream, pour the cream into a bowl and add the icing sugar and vanilla. Using a balloon whisk or electric beaters, whip the cream until it just forms soft peaks, which hold as the whisk is lifted from the bowl.

4. Cut the top third off the tops of the bodies and scrape out any uncooked pastry from inside. Cut the tops diagonally to form two triangles. Spoon the Chantilly cream into a piping bag with a medium star nozzle and fill the bodies. Place a triangle of pastry on each side to form the wings and push the necks into one end of the bodies. Fill with the berries and dust with shifted icing sugar.

Notes: I made these at the cottage. They were originally for boxing day dinner, but I did not have enough time to make enough. I used a regular glass as a measuring cup and a big cooking pot for the bowl.

Adapted from: Le Cordon Bleu, Home Collections: Tarts and Pastries Read more...

Yield: about 4 dozen

Cookies
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup (packed) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour

Chocolate Glaze
- 1/4 cup heavy cream
- 6 ounces semisweet chocolate chips (about 1 cup)
- 2 teaspoons light corn syrup

Directions:

1. In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.

2. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bad. Refrigerate for 1 hour.

4. On a floured board using a floured rolling pin, roll out disks to 1/8 inch thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped cookie cutters. Bake on ungreased cookie sheets for 15 to 16 minutes, being careful not to let the cookies brown. Transfer cookies at once to a cool, flat surface with a spatula.

5. Prepare the chocolate glaze: Heat cream in a small saucepan until scalded; remove from heat. Stir in chocolate chips and corn syrup, cover and let stand for 15 minutes. With small wire whisk or wooden spoon gently mix glaze until smooth, being careful not to create bubbles in the chocolate. Dip all or half of each cookie into glaze and transfer to a tray or cool cookie sheet covered with wax paper. Chill cookies in refrigerator for 10 minutes to set.



















Notes: Made at the cottage with katie. We used new pastry cloth with cover for roller. It worked very well. We brought some to simon and david's for boxing day dinner

Adapted from: Mrs. Field's Cookies Book Read more...

Tart
- i used left over cookie dough (see 12/25/08)

Filling
- Chantilly Cream (see 12/25/08)

Notes:
- made at the cottage with left over cookie dough
- served to relatives from Hong Kong

Read more...

Yield: 24-30 cupcakes

Cupcake
- any chocolate cupcake recipe (i used cake mix)

Mint Frosting
- 1/4 cup butter
- 1/2 cup shortening
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 teaspoons flour
- 1/2 cup warm milk
- 1/8 teaspoon mint extract
- green food colouring

Directions:

1. Make chocolate cupcakes.

2. Put all the ingredients into a bowl, and mix with a hand mixer for about 10 minutes, until light and fluffy.

3. Let cupcakes cool before putting on frosting.

Notes:
I tried to make for Annie's IVth annual winter reunion but the frosting recipe was unsuccessful (tried four times). I'm not sure why this batch didn't turn out right.

Adapted from: Melody Chook's frosting recipe
Read more...

Yield: 24-30 cupcakes

Cupcake
- any chocolate cupcake recipe (i used cake mix)

Orange Frosting
- 1/4 cup butter
- 1/2 cup shortening
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 teaspoons flour
- 1/2 cup warm milk
- zest of 2 oranges

Directions:

1. Make chocolate cupcakes.

2. Put all the ingredients into a bowl, and mix with a hand mixer for about 10 minutes, until light and fluffy.

3. Let cupcakes cool before putting on frosting.

Notes: These cupcakes taste like Terry's Chocolate Oranges! I sprinkled red sparkles after frosting to make it more festive. I originally made the cupcakes for christmas family gathering at Auntie Yolanda's but I made too many, so I brought the extras to church the next day.

Adapted from: Melody Chook's frosting recipe
Read more...

Ingredients
- 1/2 cup water
- 1/3 cup flour
- 3.5 tablespoon oil
- pinch of salt
- 2 teaspoons caster sugar
- 2 eggs

Directions:

1. Sift the flour onto a clean sheet of greaseproof paper. Place the water, butter , salt and sugar in a pan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

2. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the dough leaves the sides of the pan.

3. Removes from the heat and place the dough in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or electric beaters, add the eggs to the dough a little at a time, beating well after each addition.

4. The mixture is ready to use when it is smooth, thick and glossy.

5. Preheat the oven to moderate 350 F.

6. Bake for 35-40 minutes, or until the pastry is well coloured. Remove the choux from the baking tray and cool on a wire rack.

Notes: We spooned the pastry onto tray. Made at the cottage and used with chantilly cream and chocolate sauce. This was supposed to be a practice run to prepare for dessert on boxing day.

Adapted from: Le Cordon Bleu, Home Collections: Tarts and Pastries
Read more...

Yield: about 2 1/2 Dozen

Cookies
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup (packed) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour

Chocolate Filling
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate chips (about 1 cup)

Directions:

1. In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.

2. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bad. Refrigerate for 1 hour.

3. Prepare the filling: scald cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat.

4. Preheat oven to 325 F

5. Using a floured rolling pin, roll dough on floured board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used. Drop 1 teaspoon of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake for 15 to 16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula.



















Notes: Katie and I made it at the cottage. We used a small cup as a cookie cutter. I made turtle shaped cookies, but the limbs didn't stick well after baking.

Adapted from: Mrs. Field's Cookies Book Read more...

Yield: 12 muffins

Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 1/2 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup oil
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes: I hosted board game night and made muffins as snacks. I used sea salt instead of table salt and some of the muffins turned out salty.

Adapted from: All Recipes Banana Crumb Muffins
Read more...

Yield: 6 large muffins

Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 1/2 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup oil
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes: I made these as a late birthday treat for Kevin.

Adapted from: All Recipes Banana Crumb Muffins
Read more...

- crepe
- fruit: strawberries, cinnamon apples
- ice cream
- chocolate sauce




































Notes: Made these with Dave, Simon and Katie. The face crepe was for Katie because she was studying.
Read more...

Yield: 12 muffins

Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 1/2 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup oil
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes: Made with Joseph and Samuel at their house.

Adapted from: All Recipes Banana Crumb Muffins
Read more...

Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 7 ounces (about 30) assorted hard candies finely chopped

Directions:

1. Sift together flour, salt and baking powder into a bowl.

2. Mix butter and sugar on medium speed with an electric mixer until pale and fluffy, about 3 minutes. Add egg, mix until smooth, 1 minute. Reduce speed to low. Add flour mixture and mix until combined. Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.

3. Preheat oven to 325 F with racks in upper and lower thirds. Roll out chilled dough on a well floured surface to a little more than 1/8 inch thick. Cut out shapes using a cookie cutter. Using a metal spatula, transfer shapes to baking sheets lined with parchment paper, spacing 2 inches apart. Using the tip of a paring knife, make a cutout in the centre of each cookie for candy filling.

4. Sprinkle candy in a single layer in the hole of each cookie, avoiding the corners. Refrigerate until dough is firm, about 15 minutes.

5. Bake cookies until candy has melted, completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centres may become bubbly. Let cook completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment.

Notes: I wanted to try out a new recipe. I used a star and a heart cookie cutter. I was able to fit two in each ziplock bag to give as a small present. The cookies can be stored in airtight containers in room temperature for up to 5 days.

Adapted from: All Recipes Banana Crumb Muffins
Read more...

Yield: 36 mini tarts

Shortbread Tarts
- 1 cup unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch or rice flour
- 1/8 teaspoon salt

Cream Cheese Filling
- 1 8-oz. package cream cheese - softened
- 1 14 ounce (396 grams) can sweetened condensed milk
- 1/3 cup lemon juice (freshly squeezed)
- Zest of one lemon
- 1 teaspoon pure vanilla extract

Garnish
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

Directions:

1. Lightly butter muffin pan. Set aside. Preheat oven to 325 degrees F and place rack in the center of the oven.

2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

3. Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

4. Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

5. Use electric mixer to beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process until smooth. Transfer the filling to a bowl, cover, and refrigerate until serving time. It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle.

Notes: The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.



















Adapted from: Joy of Baking Shortbread Tarts filled with Cream Read more...

- cupcakes
- white icing
- big marshmallows
- small marshmallows
- chocolate chips
- red twizzler
- red sprinkles





































Adapted from: My Family Loves It Easter Bunny Cupcakes
Read more...

Notes: Birthday cake for my daddy. We just cut up a store bought cake into the shape of a fish and decorated the pan to look like it was underwater.

Adapted from: All Recipes Fanny the Fish
Read more...