Category Archives: Desserts Not Otherwise Categorized

Mini Skor Cupcakes — Easy, Impressive, and (Most Importantly) Delicious!

Oh, baby, just look at the chocolate buttercream!

Oh, baby, just look at the chocolate buttercream!

The latest dispatch from the Anemia Front: After a week of diligently supplementing with iron pills, and eating large quantities of kale (via my yummy antioxidant smoothies), I feel like I’m finally regaining a modicum of energy back. Next steps including dosing myself with blackstrap molasses and cooking everything in cast-iron pans (iron leaches out into the food. Handy!) After a few weeks (months?) of this, I shall be…Iron-Woman! Able to bake cakes and crush spatulas with equal ease! Or something to that effect.

But in the meantime, I’ve gone through my photo files and pulled out a recipe to post. Mini Skor Cupcakes! I sent these in to the DH’s work a few months ago, and I believe they were pretty well received. I may have brought some in to my workplace as well. Or I may have eaten them. Can’t remember. Either way, I highly recommend making (and eating) some yourself!

The chopping up of deliciousness.

The chopping up of deliciousness.

Mini Skor Cupcakes

  • 1 batch chocolate cake batter (this is my absolute fave)
  • 1 batch buttercream frosting (I make my own using this recipe, minus the Oreos)
  • cocoa powder to taste
  • Skor toffee bits (I bought mine at Bulk Barn)
  • chopped up Skor bar (I bought a bag of Skor bites, and then chopped those up)

Bake the cupcakes (I made minis), and let them cool. While they are cooling, mix up a batch of buttercream frosting. Mix in enough cocoa so that it has the degree of chocolate taste that you want (I *think* I put in between 1/3 and 1/2 c.). Put in a piping bag and pipe using a 1M tip. Sprinkle some Skor toffee bits on top, and press a piece of Skor bar on top. Et voila, you’re done!

Nom, nom, nom, that is all.

Nom, nom, nom, that is all.

Aren’t they pretty? And best of all, yummy! Although surprisingly easy (bake, ice, sprinkle, and press), they do look rather fancy. Best to make a nice big batch — because these will go like hotcakes! (Except that they’re cupcakes. Mmm…cupcakes!)

Next Post: Chocolate cookies? Apple pie? Or homemade yoghurt and sprouted lentils? Healthy vs. sweet. Why can’t they be both?

Linking Up at Meal Plan Monday (x 2), and A Proverbs 31 Wife.

“Esquimaux Pops” and Why Easier Sometimes Wins Out Over Fancier

slightly melty but oh so yummy

Slightly melty but oh so yummy! If you look closely at the photo, you’ll realize that I tasted the ice cream pops before I took the photo. Hey, quality control, right?

It’s been swelteringly hot here in Toronto this past week, with the humidex hovering in the low 40’s. This is just not my jam. I go from air-conditioned home to air-conditioned work and back again, and still it’s too hot for me. Which is why when I realized that my bake-a-long group was making “Equimaux Pops” this week (from Dorie Greenspan’s Baking Chez Moi cookbook), I was ALLLLLL over that!

I researched popsicle molds online and found some gorgeous ones, but in the end I settled for expediency and just bought one from the dollar store. I do not recommend this, as after this recipe, the mold is going straight into my garage sale/donation pile. Sometimes it’s worth it to invest in a nice piece of equipment. But I couldn’t justify the expense to myself for just one recipe, so a plastic dollar store mold had to suffice!

These popsicles are basically ice cream on a stick, but a grown-up version, tasting like alcohol and studded with chunks of chocolate. I was tempted to do as Dorie suggests and dunk them in a coating of hard crack chocolate (i.e. “magic shell”), as it would have made it so much yummier, but really, do you think I had the patience for that? Ha!

We interrupt this blog post for a Very Important Kitchen Hack: mix coconut oil and chocolate chips together, 2/3 unit coconut oil for every 1 unit chocolate chips, and you’ll have made yourself some chocolate shell! Bam, done!

Mixing up the yumminess!

Mixing up the yumminess!

The ice cream itself is made using raw eggs, so Dorie stresses that they have to be very fresh. Personally, I’m not too concerned with salmonella, as I’ve never seen someone get it in my lifetime, but I suspect a lot of people will be turned off this recipe simply because of the raw egg. The eggs are separated and the egg white whipped, while the egg yolk is mixed with sugar and other delicious things. Then they’re all mixed together with some whipped cream, and the chocolate chunks (I used mini chocolate chips) are folded in.

Freeze, release them from the molds, and enjoy!

We interrupt this blog post again for a Very Important Kitchen Instruction: to release popsicles from molds, run hot water over the mold or sink the mold into a bowl of hot water, until the popsicles can be pulled out. No wrestling with unwieldly molds, yay!

These ice cream pops are definitely a grown-up treat, as the alcohol flavour comes through splendidly (I used rum, and oh yeah, baby! is all I can say). Would I made this again? Probably not, just because they’re a bit of a pain to mix together and I think it’s much easier just to make ice cream using my standard whipping cream, rum, and condensed milk recipe.

That said, they did cool me off considerably when I ate them post-work for several evenings! Should I call it dessert or should I call it dinner? Eh, potato, potahto!

Next Post: Skor Mini Cupcakes? Bite-sized cupcakes of Skor delight! Probably. Unless something else delicious catches my eye.

Linking Up at Southern Plate, Stone Gable, and A Proverbs 31 Wife.

Look, ma! I’m fancy! Or at least my Meringues are.

Oh, sweet pile of sugar!

Oh, sweet pile of sugar!

In the baking world, as with most things in life, there are trends. The latest baking trend is fancy-pants meringues! Seriously fancy-pants, like plaid or Moroccan or cartoon hearts fancy-pants. Ok, so maybe cartoon hearts aren’t that fancy, but I think some of the designs are really…groovy! (I couldn’t resist. And here’s a meme just because that’s what’s going on in my brain right now. You’re welcome.)

groovy baby

What are they really? They’re edible transferable images for meringues.

How to use them?

  • You place the pretty coloured sheets on a baking tray
  • pipe the meringues onto the sheets
  • bake as usual
  • and then peel the meringues of the sheets.

And voila, your meringues are extra-fancy! It really is that easy.

I saw these debuting on some blogs last year and bought some for myself as soon as I could. The company I bought them from is overseas (this one), but I just found out that there is a Canadian one now (this one), so I plan to order from there next time.

Baaaby meringues! (sung to the tune of 'Baby Beluga', because I'm cool like that.)

Baaaaby meringues! (sung to the tune of ‘Baby Beluga’, because I’m cool like that.)

I think these are an easy way to make an event a bit fancy, say for a baby shower or a wedding dessert table, or just a holiday gathering. The meringues look extra pretty and hey, it’s a conversation piece too!

Would I buy some more? Probably, just because it’s fun and adds a nice touch. There isn’t any taste or change in texture, although the DH wasn’t particularly fond of them (he prefers my usual meringue recipe, instead of the one I used this time).

Do you have a favourite meringue recipe? Would you use these sugar sheets for your meringues? Let me know in the comments!

Next Post: Maybe about the AH-MAZE-ING bread recipe that I came across recently and made several times already, maybe about the myriad of canning that I did this week, maybe something else entirely. So many delicious things to write about!  

Linking to: Think Tank Thursday, Meal Plan Monday (x2), & Living Proverbs.

No-Churn Strawberry Ice Cream and Why I Love A/C

Strawberries all mixed in, and waiting to be frozen! And then eaten, because...it's the best part.

Strawberries all mixed in, and waiting to be frozen! And then eaten, because…it’s the best part.

The summer has arrived in Toronto, and with it, the humidity. Whenever I step outside of my air-conditioned workplace, I’m hit with a wall of humid heat. Same goes for stepping outside of my condo; even going out into the hallway to do some recycling, the temperature is tangibly humid.

Which is when the DH and I beat a hasty retreat to our air-conditioned refuge! Even those we’re both campers, and even though I was out camping at Georgian Bay for the Canada Day long weekend, where I managed to get scrapes, bruises, and waaaay too many mosquito bites in delicate areas (still an AWESOME weekend!), I’m so happy to come home to my air-conditioned condo.

This is where I was camping. Worth the bug bites, wouldn't you agree? Also, the canoeing I did burned off enough calories that I can eat ice cream guilt-free. Bring on the creamy confection, yo'!

This is where I was camping. Worth the bug bites, wouldn’t you agree? Also, the canoeing burned off enough calories that I can eat ice cream guilt-free. Bring on the creamy confection, yo’!

And luckily for me, the DH is the same! I always joke that he chose the best country to emigrate to: we have WINTER! So nice and chilly for so many months!

And speaking of nice and chilly…how ’bout some no-churn strawberry ice cream?

I had some whipping cream leftover from my Rose Frasier cake, and some strawberries leftover from my recent dehydrating experiments, so I decided to whip up some ice cream! I mean, is there really any better way to beat the heat? Besides a/c? (Actually, the two together really work for me!)

This ice cream uses the same base as my Brownie Chunk Ice Cream (Gluten-Free) that I made last summer (visions of brownies dance in my head!), mixed with a quickie version of homemade strawberry jam. Easy-peasy, and so, SO creamy and full of strawberry goodness!

Which yummy thing do I nom on? Both are delicious choices!

Which yummy thing do I nom on? Both are delicious choices!

NO-CHURN STRAWBERRY ICE CREAM

Strawberry Mix-In

  • 2 cups halved strawberries
  • 6 tbsp. sugar
  • 1/2 c. water
  • 1 tsp. pectin powder

Mash strawberries and mix with water and sugar. Boil until reduced to a chunky syrup and starting to stick to the pot sides. Add in pectin and stir every minutes until it looks like runny jam and is starting to stick to the bottom of the pan. Pour into bowl and let cool.

Vanilla Ice Cream Base

  • 1 c. whipping cream
  • 1/2 can condensed milk
  • 1 tbsp. rum
  • 1 tsp. vanilla extract

Beat whipping cream in a cold bowl with a cold beater until stiff. Stir in condensed milk, vanilla extract, and rum. Scoop into bread pan and stick in freezer until semi-firm, or until the strawberry mix-in is cool.

Poke holes in ice cream, and pour 1/4 of strawberry mix-in into those holes. Then pour 1/4 of strawberry mix-in over ice cream, and use knife to create marbled streaks.

Freeze for 4-8 hours until frozen through. Scoop, serve, and enjoy!

You’ll end up with maybe 1/2 c. of strawberry sauce leftover, but really, do you think that’s going to last long? (It certainly wouldn’t around me and the DH.) Serve it with French toast, over other ice cream, mixed into homemade ice cream floats, pour it over cobblers…or just eat with a spoon!

No churn strawberry ice cream! So creamy, so yummy, so want some right now!

No churn strawberry ice cream! So creamy, so yummy, so want some right now!

What I love about this ice cream is that it has the consistency of store-bought ice cream, the really good stuff. It’s eminently scoopable; you don’t have to drag your spoon across the top only to end up with a scraping. This will give you luscious scoops each time! (I just mis-typed and wrote “eat time”. I think my subconscious is trying to tell me something. Which I am so down for. Up for? At any rate, am for!)

This recipe is also easily customizable! Mix in a different fruity jam, or add in some crumbled graham crackers or lady fingers for a strawberry shortcake ice cream. I can totally see this with a fresh peach jam mixed in. *drools while gazing off into the distance* If you make this recipe, tell us which mix-ins you made!

Next Post: Hmm…which delicious thing shall I make next? Any requests? Oooh, shall I tell you about the deeeelicious (and easy!) sandwich bread recipe that I came across? Yes, I think I shall. Stay tuned!

Post-Pub Edit: I’m still working on my plan for foodie world domination (“What are we going to do today, Margaret?” “What we do every day…plot to take the foodie world by storm!”), and part of that plan is taking part in the lovely Christie Jordan’s Meal Plan Monday link-up. Lots of bloggers, lots of yummy recipes. Check it out here and here!

Of Comfort Food & Waistlines: Rice Pudding & Spiced Hibiscus Syrup

Luscious creaminess or creamy lusciousness, either or.

Luscious creaminess or creamy lusciousness. Whichever way you describe it, it’s pretty darn good!

This week, my online bake-a-long group is making the Rice Pudding with Spiced Hibiscus Syrup from Dorie Greenspan’s Baking Chez Moi cookbook. I have a lot meals out and celebrations planned this week, so I didn’t want to make a full batch of rice pudding (I mean, I did, but I thought of my waistline and prudence won over gluttony indulgence). I asked the DH if he liked rice pudding. No, he said. So I made half the recipe.

I had to make a couple of substitutions, though. I didn’t have full-fat milk, so I used 1% (lactose-free, shout-out to all the lactose-intolerant peeps in the house!) and added in a tablespoon of butter to make up for the lack of creamy milk fat. I also didn’t have half of a vanilla bean pod, so I used a teaspoon of vanilla extract. Eh, close enough.

FYI, I don’t like rice. I just don’t like it. However, I happened to have some Arborio rice in the cupboard from the last time I made a risotto for the DH so lucky me, no having to buy special ingredients! I did however, not buy the hibiscus tea that was called for in the syrup recipe, instead using a fruit tea from David’s Tea that I happened to have lying around the house. Not entirely sure which blend it was — something fruity, at any rate!

I also didn’t have cardamom pods, so I sprinkled in some powdered cardamom when making the syrup. And I didn’t have whole black peppercorns, so I sprinkled in some ground black pepper. I’m sure the foodies and purists out there are shuddering in horror, but I strained the resultant syrup and it worked out anyway. Good enough, says I!

I admit to taking the first bite.

I admit to taking the first bite.

When cooking the rice pudding, Dorie says to watch the pot to make sure it doesn’t boil over, which, too late, already happened. But after that, I did sit in the kitchen working on some paperwork and getting up to stir it every few minutes. Paperwork, wow, I feel like that almost dates me! Everything is online these days (bills, banking, even bloodwork results). One of these days paperwork will go the way of the cassette player and cursive handwriting and we’ll all be reminiscing about the paper tigers of yesteryear.

The DH poked his nose out of the man-cave and saw the bowl of rice pudding cooling on the counter prior to my placing it in the fridge (which, spoiler alert, it never actually got to). He scurried over and ate a couple of spoons.  Apparently he does like rice pudding, at least this recipe!

Enter the DH!

Enter the DH!

I also liked this recipe! Was creamy and yummy and full of flavour. We ate the whole bowl while it was still warm, along with most of the spiced hibiscus syrup, aka spiced fruity syrup. The leftover fruity syrup I add to a pitcher of homemade iced tea. Now it’s fruity iced tea! Delicious! Also full of caffeine so I limited myself to a taste and then put it in the fridge to drink tomorrow. Wish I had some of the rice pudding left too! I’d totally make this recipe again, and leave off the syrup. The rice pudding is super delicious all on its own!

Next Post: Dinner Roll Odyssey. No, really! I’ve been working on adapting a recipe that I found, but there are still a few tweaks that I want to make, so I’ll do that and then post it in the next week or so. Will be worth it!