Fresh Berry Custard Pie

 

Nick loves custard, not any kind of custard, but custard made with Bird's custard powder purchased in the UK.  Bird's custard powder in the UK is different from ones sold in Canada or the US.  In the UK, it's made with cornflour, while in North America, it's made with Cornstarch.  The result, they tastes completely different...the UK version is much MUCH better.  Whenever anyone goes to the UK this is usually the item we get them bring back, and at 57p a can, it's super cheap, it just takes up luggage space.  If you can get your hands on Bird's custard powder from the UK, do so....it's definitely worth it.

If you follow the recipe on your Bird's custard can (UK or the North American version)...please take note:  On the can of custard, the instruction's calls for 2 tablespoons of custard powder to 1 pint of milk...this makes a soupy version which is a good topping for bread pudding, cakes or eaten as pudding.  In order to get a thick custard consistency for a pie you will need to almost double the custard powder as we have done below.

Fresh Berry Custard Pie

Makes 1 pie

approx prep time: 30 min

approx cook time:15 min

approx set time: 1 hour

INGREDIENTS: 

1 pie shell (I use Tenderflake Deep Dish pie shell)
3 tablespoons of sugar
3.5 tablespoons of Bird's Custard Powder
1 pint of milk (2 cups) (we prefer homo milk as it makes thicker custard)

2.5 cups of strawberries
1 cup of blackberries

HOW TO MAKE IT:

- Bake the Tenderflake pie shell according to the instructions on the box and then let it cool completely.
- Put 3.5 tablespoons of custard powder and 3 tablespoons of sugar in a large bowl with 4 tablespoons of milk. Mix thoroughly until all the lumps goes away and it's a smooth paste.
- Heat the remainder of the milk on medium in a saucepan on the stove until it's just about to boil (not actually boiling), and pour the hot milk into the large bowl with the custard paste mix, stirring well.
- Return the mixture to the saucepan and bring to the boil over a gentle heat, stirring constantly and as soon as it starts to boil (take it off as soon as it bubbles or it will burn), take it off the heat.
- Pour custard into a bowl and let it cool completely.
- Wash blackberries and strawberries and dry with a towel or paper towels, slice strawberries into equal proportions.
- Pour cooled custard into the baked pie shell, top with berries, and let it set in the fridge.

I'm linking up with:

Aunt Geri's Magic Cookie Bar

 

I was fortunate enough to visit Nick's Aunt while we were traveling and even luckier to be invited to dinner!  She made delicious cornbread, homemade mac and cheese, and dessert was a plate of homemade shortbread and these Magic Cookie Bars (which I couldn't get enough of).  I enjoyed them so much that I ate 2 and happily said "yes!" to taking 3 more with me for breakfast (Note: NOT a healthy breakfast) the next day.

There are several things I can never resist and chocolate and condensed milk being two of them.    This recipe combines both in the best possible way....it adds a butter graham cracker crust, pecans and coconut into the mix to become the most addictive square that goes perfectly with a cup of tea or coffee.  Aunt Geri sent me the recipe soon afterwards and I was glad to find out they are surprisingly easy to make.  This is definitely dangerous for my waistline.  :-D

Aunt Geri's Magic Cookie Bar

Makes One 12 x 9 cookie sheet, about 24 bars.

approx prep time: 20 min

approx cook time: 20-25 min

INGREDIENTS: 

2 cups graham wafer crumbs (I used a food processor)
3/4 cups  (175 ml) melted butter
1 can (300 ml) regular or low fat Eagle Brand sweetened condensed milk
1 1/2 cups (375 ml) of chopped pecans, semi-sweet chocolate chips
1 1/2 cups (375 ml) of semi-sweet chocolate chips (I prefer PC decadent chocolate chip brand)
1 1/2 cups (375 ml) of flaked coconut

HOW TO MAKE IT:

- Preheat oven to 350 F (180 Celsius ).
-Combine graham cracker crumbs with the melted butter.
- Press the mixture evenly over parchment lined 13 X 9 inch (3.5 L) baking pan
- Pour Eagle brand evenly over crumbs.
- Sprinkle with pecans, chocolate chips and coconut. press down firmly.
- Bake for 20 to 25 minutes or until lightly browned.
- Cool thoroughly (and I'm seriously about this as I usually don't have the patience, it cuts and comes out of the pan a lot cleaner if you wait) and cut into approximate 24 bars or 2 inch squares for bite size..
- Store loosely covered at room temperature or put in fridge or the freezer for later.  It's best the 2nd day, but I like to eat them warm and gooey.  :-)

I'm linking up with:

Chocolate Honey Pecan Date Truffles

It's the holiday season, and what is better then making decadent chocolate treats (and have the excuse to eat them?)  They look and tastes great as gifts too.

Truffles, while not technically difficult, are really time consuming to make.  They are much easier to work with when the centers are chilled and firm.  So if it doesn't feel like they want to come together, stick the mixture back in the freezer and try again in 5 minutes.  They do present wonderfully and just look on so cute in small boxes.  :-)

Chocolate Honey Pecan Date Truffles

Makes approx 36 truffles

Approx prep time: 1h 30mins

Refrigeration time: 25mins

 INGREDIENTS:

- 1/4 cup of butter
- 1/4 cup of honey
- 3/4 cups of chopped dates

- 1/2 teaspoon of vanilla extract 

- 1/2 cup of chopped pecans

- 1 3/4 cups of Rice Krispies

- 250g of dark chocolate, chopped (I prefer Valhrona)

For Coating:

- 1 cup of unsweetened coconut (optional)

- 1/4 cup of cocoa powder (optional)

HOW TO MAKE IT:
- Melt butter with honey in a medium saucepan set over medium. 

- Stir in dates and simmer for 3 min. 

- Remove from heat and stir in vanilla, pecans and cereal. 

- Chill mixture in the freezer until completely cool, about 10-20 min. 

- Scoop with a tbsp measure and press firmly into 1 inch bite-sized balls.  The mixture has to be cold to the touch or else it won't hold together, also, if you have warm hands, cool them in cold water and dry your hands before working.
- Melt chocolate in a microwave-safe bowl on medium for 2-3 minutes, stirring every minute to make sure the chocolate on the sides don't burn or overheat.  

 - Once 80% of the chocolate has melted, remove and stir until completely melted, the bowl should not be hot to the touch. 

- Pour coconut into a small bowl and Cocoa Powder in another small bowl.

- Using 2 forks to hold balls (I used chocolate dipping tools), coat with chocolate, then roll in coconut or cocoa powder, or nothing at all and place on a waxed paper lined plate or baking sheet.

- Chill in refrigerator on a waxed-paper-lined baking sheet until chocolate firms up, about 15 min. - Store in an airtight container up to 1 week.

Recipe referenced from: http://food.chatelaine.com/recipes/view/chocolate-date-truffles/32936

Jam Filled Butter Cookies made with Egg Yolks

 

The holiday season is among us, and what better to celebrate then to make lots of delicious and not diet friendly treats!  I've been doing a lot of holiday baking lately, and while making french macarons (recipe that I will post later), there's always the problem with leftover egg yolks.  What do I do with them?  I had the option of turning them into creme brulee but I wanted something where I could make lots of them and that everyone could enjoy without feeling too much guilt.  

What did I come up with?  

Jam filled butter cookies made with egg yolks.

They were bite size, easy to make, keeps well for up to one week, a great way to use up leftover jam in the fridge, and accomplished my main goal, which was not to let egg yolks go to waste.

Jam Filled Butter Cookies

Makes 88 bite-sized cookies

approx prep time: 30 min

approx cook time: 10 mins (per batch)

 INGREDIENTS:

- 1.5 cups of softened room temperature butter
- 1 cup of white sugar

- 4 large egg yolks

- 2.5 cups of flour

- 1/2 teaspoon of salt

- 4 teaspoons of vanilla extract

- 1 cup of fruit jam with the large pieces of fruit mashed into small bits.

HOW TO MAKE IT:
- Preheat oven to 375 degrees F (190 degrees C)

- In a medium bowl, cream together the butter, and white sugar.

- Add in egg yolks, salt and vanilla extract and mix together. 

- Mix in flour a little bit at a time until a soft dough forms. 

- Refrigerate for 15 to 20 minutes until dough is firm enough to work with. 

- Roll dough into 1 inch balls.   

- Place balls 2 inches apart onto ungreased cookie sheets. 

- Use your finger (I prefer the index finger knuckle) or an instrument of similar size to make a well in the center of each cookie. 

- Spoon fruit preserve into a ziplock bag (I prefer a medium sized ziplock freezer bag as it is thicker and easier to handle).  Cut a small hole in the corner of the bag.

- Pipe or Fill the hole with 1/2 teaspoon of jam.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

- Store in room temperature in an airtight container for up to one week.

Fluffy Wild Blueberry Buttermilk Pancakes

"It's so fluffy I'm gonna die!!! It's so fluffy!!!"  

 -  says the little girl, Agnes, from the animated film Despicable Me. 

And I repeated that when I took my first bite of these pancakes.  It's SOOO fluffy!!!  Wild blueberries were in season so we put a few handfuls of that into the batter, but with or without fruit....these are definitely a winner for me.  I will never need another pancake batter recipe.  It generously feeds 6 very hungry people.

Fluffy Wild Blueberry Buttermilk Pancakes

Serves: 6 very hungry people

approx prep time: 15 min

approx cook time: 45 min

INGREDIENTS: 

- 4 cups of all purpose flour
- 4 tablespoons of white sugar
- 4 teaspoons of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 4 cups (1 liter) of buttermilk
- 2/3 cups of milk
- 4 eggs
- 1/4 cup + 3 tablespoons of butter, melted
- 2 cups of wild blueberries, or normal blueberries, whatever you wish (optional)


HOW TO MAKE IT:
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, beat together buttermilk, milk, eggs, and melted butter.  Keep the two mixtures separate until you are ready to cook.
- Heat a non stick pan over medium high heat
- Pour the wet mixture into the dry mixture, add blueberries now, and stir until just blended together.  Do not over stir.
- Ladle batter onto the hot pan (to whatever size you prefer, we like small pancakes), once the batter has bubbled for a bit, flip the pancake onto the otherside and cook both sides to a golden brown.  
- Serve hot, with fruit, berries, syrup, whipped cream, eggs and bacon, whatever you desire!

Fresh Peach Pie

Nothing says summer like a fresh pie.  We prefer using local Ontario peaches that have best flavour...not just sweet and sandy, but tangy, sweet and juicy.  This recipe is as simple as it comes....just sugar, flour, and butter.   There's no spices to complicate the flavour of fresh peaches.  :-)  It also only takes almost no time to make as it's just so simple.  :-)  The pie, since it has so little ingredients, depends solely on the quality of the peaches.

Nick loves pie.  Whether it's Pumpkin Pie, raspberry, apple, blueberry or cherry, there just needs to be a pie each week or he's just not a happy camper.

Peach Pie

approx prep time: 15 min

approx cook time: 45 min

INGREDIENTS: 

-10 medium peaches, pitted and sliced
-1/3 cup of flour
-1/4 cup of butter
- 3/4 cup to 1 cup of sugar (depends on how sweet the peaches are)
- 1 tablespoon of coarse sugar (I use organic cane sugar)
- 1 Tenderflake deep dish double pie crust (thaw @ room temperature for 10 minutes)

HOW TO MAKE IT:
- Set oven to 450 Degrees F.
- Mix flour, sugar and butter into a crumb stage
- Mix crumb topping with sliced peaches
- Pour peach mixture into 1 of the Tenderflake pie crusts and arrange accordingly so that the 2nd pie crust will be able to fit over it.
- Wet the rim of both pie crusts with water
- Top the 2nd pie crust over the filled pie crust, press down the edges a bit so the 2 crusts seal, then flute the edges with a fork
- Bake at 450 F for the first 15 mins, take out of the oven and sprinkle with some coarse cane sugar
- Put it back in the oven for 350F for 30mins.
- When the pie is done, turn off the oven and leave the pie in oven to cool and set for at least 2 hours.  I usually let it set overnight.

Double Dipped Raspberries

Well, it's about time for another chocolate dipped thing.  To me, white and dark chocolate dipped raspberries are the ultimate king of chocolate dipped fruits.  Raspberry is just such a great compliment to both a creamy white chocolate, and a good dark chocolate.  When it comes to this kind of dessert, you really get what you put into it.  Pick fresh firm raspberries and really good dark and white chocolate.  I recommend Godiva white chocolate, and a Lindt or Valrhona dark chocolate for dipping.  What is the key to making these look pretty and presentable?  Having chopstick skills!  :-P  Yes, without chopstick skills you can still use your hands, but it may be a bit messier.

Double Dipped Raspberries

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

70g of Lindt Bittersweet Dark Chocolate Bar (approx 8-10 pieces)

1.5 bars of 43g mini bar (6 pieces) of Godiva white chocolate

1 quarter pint of raspberries

1 pair of chopsticks (optional)

HOW TO MAKE IT:

1) Line a large plate or baking sheet with parchment paper or wax paper

2) Break dark chocolate bar into chunks and crumble into a small bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip one side of the raspberry into chocolate and place on wax paper.  Using chopsticks makes the least mess or you can use your hands, but they won't turn out as clean or pretty.

4) Put in the refrigerator for 20 minutes or until the dark chocolate has hardened.

5) Peel off the dark chocolate dipped raspberries and repeat steps 2-4 to dip the other side of the strawberry with white chocolate, shake off excess chocolate (or don't, if you like more chocolate).  :-)

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator. 

Double Dipped Strawberries

Happy Valentines day!  Most people associate roses with Valentines day, but I have zero appreciation of flowers.  I do however, have an appreciation for anything chocolate.  So what better day to post this crazy easy but Valentines day worthy recipe then on V-day for all you last minute folks.

You know I love dipping things in chocolate, especially fruit. I have a special collection of Godiva white chocolate mini bars reserved not for eating on it's own, but SOLELY for dipping berries in.  These double dipped strawberries are always elegant, the mixture of dark chocolate and creamy white chocolate brings out the best in a strawberry. 

Use good quality white an dark chocolate for best results.  My favorite is usually Valrhona or at least Lindt Dark chocolate and Godiva white.

Double Dipped Strawberries

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

100g of Lindt Bittersweet Dark Chocolate Bar (approx 8-10 pieces)

2 bars of 43g mini bar of Godiva white chocolate

1 lb of strawberries (washed and dried)

HOW TO MAKE IT:

1) Line plates with parchment paper or wax paper

2) Break dark chocolate bar into chunks and crumble into a bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip one side of the strawberry into chocolate and place on wax paper.

4) Put in the refrigerator for 20 minutes or until the dark chocolate has hardened.

5) Peel off the dark chocolate dipped strawberries and repeat steps 2-4 to dip the other side of the strawberry with white chocolate, shake off excess chocolate (or don't, if you like more chocolate).  :-)

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator. 

Chocolate Dipped Potato Chips

Potato Chip, meet Chocolate.  An unlikely and weird pair, but an oddly delightful couple.

The first time I saw chocolate dipped potato chips was in the Narita Airport in Tokyo.  There were 8 chips carefully packaged in a plastic container that separated them and kept them from being crushed, then encased in an elegant black box.  They were also about 1200 Yen (which was about $13-14 Canadian dollars at the time) in which I made me jump and say, "Yowsers!", and then carefully place the box back on the shelf as if it was a glass vase, and backed away slowly.  I thought if I dropped the box I would break them and then I'd have to buy them.

A year later, the idea lingered on, that I could probably make them myself by buying a bag of chips and melting Lindt dark chocolate, and so I did just that.  The result: Crunchy, Salty, Sweet, Chocolaty, Creamy...it's bite sized happiness right there.  :-D  Anything dipped in chocolate is tasty...I've yet to prove myself wrong.

Chocolate Dipped Potato Chips

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

100g of Lindt Bittersweet Dark Chocolate Bar

12-15 whole rippled potato chips (I prefer thick cut potato chips so that they don't break as easily)

HOW TO MAKE IT:

1) Line 2 plates with parchment paper or wax paper

2) Break chocolate bar into chunks and crumble into a bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip half of one side of a potato chip into chocolate, shake off excess until you can see the ripples through the dipped chocolate, and place on wax paper.

4) Put in the refrigerator for 20 minutes or until the chocolate has hardened.

5) Serve cold, don't let the chocolate dipped chips come to room temperature.

Chocolate Dipped Cherries and Apricots

This is a quick and easy dessert that will please anyone, especially unexpected company.  I always have a large stash of chocolate bars in my chocolate shelf and chocolate dipped fruit is always a satisfying luxury even though it only took minutes to make.  :-)

Chocolate Dipped Cherries and Apricots

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

100g of Lindt Bittersweet Dark Chocolate Bar

1/2 pound of cherries

2 whole apricots sliced

HOW TO MAKE IT:

1) Line plates with parchment paper or wax paper

2) Break chocolate bar into chunks and crumble into a bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip cherries and apricots into chocolate and place on wax paper.

4) Put in the refrigerator for 20 minutes or until the chocolate has hardened.

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator.  

Dutch Baby

People say it is the thought that counts when it comes to gift giving, and my thoughts were on this recipe when I picked out Nick's Christmas present. For Christmas, I gave Nick an All Clad stainless steel 10 inch frying pan.  The only reason I did this is so we could make a Dutch baby together *no pun intended*.  The recipe is dead easy and it is a lot of fun to watch the batter grow and rise up in the oven.  This recipe is basically an egg pancake recipe with the egg as the rising agent and it is just so simple that I couldn't resist trying this out.  The result is a crunchy exterior, soft and chewy interior, and perfect with either macerated strawberries and ricotta, or if you like it simple like me, just drizzled with some good maple syrup and served with a side of fruit.  It was absolutely delicious and now one of my breakfast favorites! 

DUTCH BABY

Serves: 2

approx prep time: 10min

approx cook time: 20min

INGREDIENTS: 

2 eggs

1/2 cup flour

1/2 cup milk

1 teaspoon sugar

1/4 teaspoon salt

pinch of nutmeg

1.5 tablespoons butter

10 inch frying pan that can go in the oven

HOW TO MAKE IT:

1) Set the oven rack set in the middle of the oven and preheat oven to 425 degrees.
2) Place a 10-12 inch frying pan into the oven with the butter.
3) Once the butter melts, pour the batter into the pan and return it to the oven for about 15 minutes or until golden brown and serve immediately. 

Pumpkin Pie

Not all pumpkin pies are made equal.  Some are too mushy and sweet, some too spicy, but I found this perfect.  The filling for this pumpkin pie is a custard where the eggs set the pumpkin puree.  This puree is seasoned with spices and cream to give it a decadent texture before it goes into the pie crust.   

This is the pumpkin pie Nick requests over and over again and friends rave that it's their favorite.  I've never liked traditional pumpkin pie, however, I love this one because it's more of a custard base, similar to a creme brulee then sugar and spiced pumpkin mush.

Pumpkin Pie

Makes 2 pies (with store bought crust)

approx prep time: 20 min

approx cook time: 1 hour and 15 minutes

INGREDIENTS: 

1 package of Tenderflake deep dish pie crust (it has 2 pie shells)

2 cups of pumpkin puree

3/4 cup of firmly packed brown sugar

3 eggs

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon of ground cloves

1/4 teaspoon of grated/ground nutmeg

1 1/2 cups of heavy cream (35% whipping cream)

1/4 teaspoon of salt

HOW TO MAKE IT: 

Pre-bake the pie shells

1)  Preheat oven to 400 degrees F.

2) Take out Tenderflake crusts from the box and let both crusts sit for 15 minutes to thaw.

3) Poke crust thoroughly with a fork (so the steam escapes while it bakes).

4) Put pie shells in the oven for 8-10 minutes or until golden brown on the rim.

5) Let the shell cool completely.  NOTE: This step is very important or else your pie have pock marked pumpkin pie if your pie shell is warm.  It will taste fine, it just won't be as pretty.

6) Place pie shells on a baking sheet.

Pumpkin pie mixture

1) Preheat oven to 325 degrees F.

2) In a bowl, whisk together the pumpkin puree and sugar.

3) Whisk in eggs one at a time into the mixture, beating well after each addition.

4) Stir in all the spices, salt, and cream until well mixed.

5) Pour mixture equally into cooled pie shells already on a baking sheet.

6) Bake for 45-55 minutes, or until the centre no longer moves when you gently move the sheet pan back and forth. In my experience, it usually takes approx 50 minutes.

7) If the crust starts to get too brown during cooking, please a aluminum foil ring over the edge to prevent further browning.  

8) Let pies cool completely and set