Salted Bourbon Chocolate Chip Cookies

You've heard the saying, perfection doesn't exist. As much as oftentimes we can have our own idea of what a perfect version of any particular thing is, we know that that idea of perfection is likely to be different from the person next to us. We all have a different perception of what perfection is. For example, while I felt that Beyoncé's Lemonade was a perfect album (even though I skip 'Sandcastles' every time it comes on), the Grammy judges felt that Adele's 25 was closer to excellence. I think it's crazy, but hey, we all have our own opinion of what's perfect. This is especially true when it comes to food, and most specifically, the beloved chocolate chip cookie.

Image by Chatelaine. 

Over the past year I've kept seeing charts breaking down "cookie logic," otherwise known as the "lite" science behind what makes a perfect chocolate chip cookie. From looking at these charts, I discovered that my idea of a perfect chocolate chip cookie is very different from say, Chatelaine Magazine's. In Chatelaine's chart (shown above) they believe that the perfect chocolate chip cookie is represented in the bottom right cookie. While I certainly wouldn't turn down a bite of that cookie, I felt the top left or right cookies were both closer to my idea of perfection. Using the search terms "perfect chocolate chip cookies" on some of my favourite food websites, I found an array of all sorts of different cookies that respected foodies deemed "perfect." It really puts in perspective how delusional the idea of universal perfection truly is.

For myself, my ultimate "perfect" chocolate chip cookie is a thin cookie with both semi-sweet and/or dark chocolate chips and pieces, with slightly crisp edges, a soft interior/centre, and some salt to combat the sweetness. I remember seeing an image of what I would have considered to be "perfect" chocolate chip cookies in an old William's Sonoma Cookies cookbook that I adored. They were those same thin cookies that I just described, and to me they looked like heaven. I never even made them, more swayed by the assortment of other interesting cookies that were unfamiliar to me, and have now misplaced my cookbook, but in my head those thin chocolate chip cookies will always be my idea of a perfect classic.

With the urge to make the perfect batch of chocolate chip cookies on the last day of this past beautiful long weekend, I turned to William's Sonoma once again, searching for their idea of a perfect cookie. Though their perfect cookies looked very different from the ones that I drooled over in my old book, I figured it would be a good start in terms of recipe development. To make the cookies a little bit more of my own and closer to my idea of perfection, I chose to swap some of the semi-sweet chocolate chips in the recipe for shards of chopped 90% Lindt Chocolate, as well as subbing part of the vanilla extract for bourbon, and topped them all off with one of my favourite ingredients, Maldon Salt.

Though I truly thought it would take me a few tries to get to achieve my perfect cookie, I am so happy to say that this recipe is it! I know I'm often prone to hyperbole, but the fates of the world were kind enough to deliver perfection to me. With crisp, slightly caramelized edges, chips of chocolate to bite into, with little bits of dark chocolate throughout, a soft interior that doesn't crumble when you bite in, and, of course, that crunchy, clean-salty taste from the Maldon Salt, these thin wonders are my idea of perfection. What's your idea of a perfect chocolate chip cookie? Try mine and let me know what you think! Tweet me your thoughts: @thisgingerrose.

Note: I like to use a quick-release cookie scoop for dropping my balls of dough onto the prepared baking sheet to keep my hands clean and create uniform cookies. 

Adapted from Williams Sonoma 

Ingredients:

1 1/4 cups all purpose flour 

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup unsalted butter, softened

1/2 cup firmly packed brown sugar

6 Tbsp. white sugar

1 large egg

1/2 tsp vanilla extract 

1/2 tsp bourbon

1 heaping cup semisweet chocolate chips

1/4 cup 90% Lint Chocolate, chopped into small shards

Maldon Salt for garnish

Directions:

1. Preheat oven to 350ºF. Line a large baking sheet with a Silpat mat or parchment paper.
2. In a large bowl, sift together flour, baking soda, and kosher salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter with brown and white sugar on medium-high speed for 2-minutes.
4. Add egg, vanilla extract, and bourbon and mix at medium-low-speed until well blended. 
5. At low speed, add the flour in three-additions, scraping down the sides and bottom of the bowl before each new addition, and mix until just blended. Stir in the chocolate chips and Lindt shards. 
6. Drop 1-Tbsp-sized pieces of dough onto prepared baking sheet, leaving 2-inches of space between each (see note). Bake for 10-13 minutes, or until golden. Remove from oven, sprinkle each cookie with a pinch of Maldon Salt immediately, and allow to cool slightly while on baking sheet (about 2-3 minutes), and then transfer to a wire rack to cool. Repeat with remaining dough. 

Listening To:
Love Is Alive - Louis The Child Feat. Elohim 

Cocoa & Raspberry Chia Seed Pudding

Image by me, Danielle Rose

We all have that number one insecurity that always seems to be lurking behind you any time you start to feel confident in yourself. For myself that number one insecurity has been my skin. Ever since high school and especially in university I have suffered from acne. Though it's had it's ups and downs with deep, dark, scary downs in university that often left me feeling such extreme self hate that I wouldn't want to leave my bedroom. I would fake sick just so I wouldn't have to go to work and have the beautiful people I worked with see my embarrassing skin. I would keep my head down in lectures to try to cover my face with my hair so no one would have to see my face. I remember bursting into tears while catching a glimpse of my reflection while out at a restaurant with my mom because I thought I looked like a monster. As extreme as this all sounds, and though my skin has drastically improved, I still have those days where I feel like a monster. 

Image by me, Danielle Rose

Through the many ups and downs with my skin I've learned that much of my skin issues have to do with my diet. Of course there's the obvious food no-no's for having clear skin like reducing the amount of alcohol I consume (thank goodness I hardly drink at all) as well as greasy and fried foods (damn, I love those!), but what I didn't realize was affecting my skin so much was dairy. Now if you know me at all you will know that cheese is my secret lover. We have had a passionate affair since I first tasted it and I refuse to ever let go. So if I'm going to be keeping my dear cheese present in my daily life, I'm going to have to be extra diligent about reducing all the other dairy I consume. 

With a new healthy diet on my mind since, you guessed it, January, I've been trying to curb my late afternoon foodie cravings each day with a yogurt and granola bowl as a way of upping my fruit intake as well as delivering other great health benefits such as probiotics, chia seeds, flax, and more. Though those yogurt and granola bowls were awesome for keeping me satiated throughout the day and gave me a great boost of energy, my skin was not happy with having all this dairy in my system. I started breaking out like crazy igniting the awful pattern of self hate that I'm all too familiar with.

Image by me, Danielle Rose

Thanks to my savvy Pinterest hunting, I was able to come up with an alternative to my fruit and yogurt bowls in the form of chia seed pudding. I have kept a steady supply of chia seeds in my kitchen ever since I first learned about its incredible health benefits, which include being packed with antioxidants, fibre, protein, and Omega-3 fatty acids. Completely flavourless and very tiny, chia seeds have been great for shaking into salads, onto my yogurt bowls, in smoothies, and so much more. More than just a garnish for adding a hit of nutrients, chia seeds are also fantastic thanks to their texture when moistened. Chia seeds are a lifesaver for vegans, as they are a fantastic egg substitute when stirred with some water and left to rest. When moistened, chia seeds expand and take on an almost gelatinous texture, giving them the ability to bind many different foods. The binding properties in chia seeds make them the magic ingredient in creating a vegan pudding, ie. chia seed pudding.

Photograph by Kristi Giambattista

Because chia seeds have no flavour, they are a wonderful base for pudding, allowing you to get creative and play around with different flavours. This time, inspired by a recipe by Minimalist Baker, I chose to make a cocoa flavoured chia pudding, seasoned with cinnamon, a little bit of sea salt, and a touch of maple syrup for sweetness. Chia seed pudding is insanely easy to make, just stir and let rest, that's it! It's ease of preparation means you can whip up a big batch on a weeknight and spoon them into individual jars, topped as you wish, so you can have a variation of chia puddings each day, all week long! Though it may not be quite as creamy and decadent as a traditional pudding, it certainly satisfies a craving for pudding thanks to the delicious combination of chocolate, cinnamon, raspberries, and coconut. I love that I can still have my easy and healthy afternoon treat each day, without worrying about how it will affect my skin. Give my chia pudding a try and let me know on Twitter if I've made you a chia convert. Tweet me: @thisgingerrose. 

The above image was photographed by the talented Kristi Giambattista. Check out more of Kristi's work on her website!

Recipe adapted from Minimalist Baker

Ingredients:

1 1/2 cups almond milk (I used Vanilla flavoured)

1/3 cup chia seeds

1/4 cup cocoa powder (I use Valrhona cocoa powder)

1/2 tsp ground cinnamon

1/4 tsp sea salt

agave syrup or maple syrup to taste (because I used the Vanilla flavoured almond milk, I didn't need to add much additional sweetness)

fresh raspberries

toasted coconut, for garnish

chocolate curls, for garnish

Directions:

1. In a large mixing bowl, whisk together almond milk, chia seeds, cocoa powder, cinnamon, and salt. Whisk vigorously until well combined and no lumps remain.
2. Taste and season with agave or maple syrup and additional cinnamon and vanilla, if needed. Stir to combine.
3. Transfer to a jar and chill for at least 3-5 hours, preferably overnight.
4. Spoon desired amount into a jar or serving dish. Top with fresh raspberries, toasted coconut, and chocolate curls and enjoy! 

Listening To:

Alabama Shakes - Don't Wanna Fight

Chocolate Cheesecake Strawberries

When faced with the challenge of creating a gluten-free, kosher-for-Passover dessert, I can't help but let out a long sigh...no, make that groan. Creating a kosher-for-Passover dessert is enough of a challenge already, throw in gluten-free and I'm out the door! Because I was only asked to bring two additions to our quickie Passover meal this year with my dad, my Zhada (who is celiac), and I, I figured I would have to at least give it a shot as opposed to sneaking off to buy a pre-made dessert...and possibly pass it off as my own. My history with making gluten-free baked goods hasn't exactly been a pleasant one, with cakes that refuse to rise and maintain moisture, not to mention my frustration at the many different ingredients you need to make a tasty gluten-free baked good, and the high cost at which many of them are sold. I decided to bypass baking all together and create a fresh and relatively healthy dessert that I knew my family and I would enjoy. 

My Chocolate Cheesecake Strawberries are incredibly simple, easy to transport, gluten-free, kosher-for-Passover, adorable, and last but certainly not least, delicious and wildly addictive! The sweet strawberries are complimented perfectly with the tangy and creamy mascarpone cheese surprise filling, with the light dip of chocolate and toasted pecans tying the dessert together. My favourite part of this dessert? Seeing my Zhada's reaction as I brought the strawberries out, and watching him happily devour two in next to no time at all. 

Ingredients:

about 1 lb strawberries

4 oz. mascarpone cheese, at room temperature

1 tbsp icing sugar

1 tsp lemon zest

1 tsp vanilla 

1 cup semi-sweet chocolate chips

about 1/3 cup pecans, lightly toasted and chopped

Directions:

1. Remove hull from strawberries, and carefully cut a slightly larger hole inside of strawberry.
2. In the bowl of an electric mixer, cream together mascarpone with icing sugar. Add lemon zest and vanilla and mix to combine. 
3. Scoop mascarpone mixture into a piping bag and carefully pipe into the centre of the strawberries.  Refrigerate for at least a half hour, to allow filling to set.
4. In a double boiler, melt chocolate chips at medium heat. Put the chopped nuts in a small bowl next to the chocolate.
5. Carefully dip the end of the strawberry into the chocolate and then immediately into the chopped nuts. Place, chocolate side down, on a parchment lined baking sheet. Repeat with remaining strawberries. Chill for at least another half hour to allow chocolate to set. Store in an airtight container in the refrigerator until ready to enjoy! They will keep for up to 2 days. 

Listening To:

Mount Kimbie - Made To Stray

Powered by mp3skull.com

S'more Pie

I am very lucky to have a lot of people in my life that I care deeply about. These are the people that I would do almost anything for, but there are a special select few in that group of people that I would literally do ANYTHING for. We're talkin' going to the moon and back, taking a bullet, above and beyond, I would do anything. Two of the people who have been in this "I would do anything for you" group have been exclusive members since the day they were born, my cousins Lucas and Evan. As I've watched my cousins grow from newborns to the tall boys they are now, I've found myself become more and more amazed by their character. Never before have I known young boys with such wisdom, compassion, curiosity, motivation, and strength...not to mention, they're also insanely cool. At only twelve and nine years old, these boys have become my role models, reinforcing some of the most important basic life lessons that age seems to make us forget, not to mention inspiring me to embrace my talents, set goals, and be the best that I can be. With such intelligence, talent, creativity, and love, I can't help but want to spoil these boys in any way I can. With Lucas and Evan saving up to buy their own toys and gadgets, I choose to spoil them in other ways like playing silly games with them, inviting them over to the house for a swim and yummy snacks, taking them on hikes and to sporting events, and, of course, cooking and baking special treats for them! 

In the past I've made lots of fun treats that we've all enjoyed, but nothing came close to the most recent one I made for Evan on his birthday and as a belated birthday treat for Lucas, S'more Pie! Every summer we make a point of making s'mores, whether that means using the outdoor chiminea, making them in the toaster oven, or even on the gas flame on the stove, it's a summer tradition we can't go without. I had been thinking about doing something special and s'more related for Lucas' birthday in July, but unfortunately, with crazy hours at work and a cottage weekend away, I wasn't able to find the time. A few weeks ago was Evan's 9th birthday, and this time I made sure to fit some baking into my schedule. A quick Google search led me to an incredible looking recipe for S'more Pie that I knew the boys would go crazy over! I knew the boys would love the dessert but I had to find a way to make it adult friendly as well. I decided to substitute dark chocolate for the recommended semi-sweet chocolate to balance out the sweetness from the marshmallows. To give it a bit more complexity I tossed in a splash of vanilla extract to the filling and a pinch of salt to the crust. Next time I make the pie, I'd like to try adding pecans, crushed in a food processor, into the graham cracker crust.

The dessert was absolutely to die for! The boys went crazy over the it, devouring not one, but two pieces in record time, and to my surprise the adults went nuts over the pie as well! My mom, who had originally thought the dessert would be too sweet for her, kept declaring "I LOVE this!!" before going back for just a sliver more a few times. It made me so happy to see Lucas and Evan so happy enjoying the dessert I made! A true success!

Tip: The simplicity of this dessert makes this a great recipe to make with kids! I can't wait to make this with Lucas and Evan one day soon!

Adapted from Pastry Affair

Ingredients:
Crust
2 cups graham cracker crumbs
8 tbsp (1 stick) butter, melted
a pinch of salt
Filling & Topping
3/4 cup heavy cream
3/4 cup milk
10 ounces good quality dark chocolate, chopped (I used dark chocolate chips so I could skip the chop)
1/2 tsp vanilla extract
pinch of salt
2 eggs, whisked
about a half a bag of large marshmallows

Directions:

1. Preheat oven to 325º. 
2. In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and salt until evenly coated. Press mixture evenly into a 9-inch pie plate. Bake for 8-10 minutes. Keep oven on.
3. Create a double boiler by pouring 1-2-inches of water into a saucepan, and topping with a glass or ceramic bowl, so that the bowl creates a tight seal with the saucepan and no water will boil into the bowl. Over medium heat, pour the cream and milk into the bowl. Add the chocolate and stir until the chocolate is melted and smooth. Stir in the vanilla extract. Slowly add the whisked eggs and mix until smooth.
4. Pour chocolate filling into baked pie crust and bake for 15-20 minutes, or until chocolate filling is set and does not move when lightly shaken.
5. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
6. Set oven to broil and place pie under the broiler and lightly toast the marshmallows. DO NOT LEAVE THE OVEN. They will go from lightly toasted to burnt in a matter of seconds, so be ready to take the pie out the oven as soon as the marshmallows are golden!
7. Chill pie for 2-3 hours. To serve, cut the chilled pie into slices, and individually microwave for 10 seconds to get the perfect velvety texture! 

Listening To:
Miguel - Sure Thing

Powered by mp3skull.com

Nutella and Apricot Panini

We all deserve a little something extra special once and again. Something to lift our spirits just a bit, to put a smile on our face, and let us forget about the days worries for just a few moments. I'm sure it comes as no surprise when I say that when I feel like I need a touch of something out of the ordinary to perk up my day, I always treat myself in the form of food...and well, oftentimes a drink as well!

This week when both my mom and I needed a pick me up after a stressful week I offered to make us sandwiches, but not just any type of sandwiches, I'm talking about Nutella and Apricot Paninis (insert applause here). My mom sounded a little skeptical of the combination at first, but when I brought out a plate full of warm and toasty sandwiches, oozing with melted chocolate hazelnut spread, and the smell of chocolate, apricots, and toasted bread wafting off of the plate, she knew, just as I had, that this one was a winner. Give this one a try, I promise you'll be thanking me after.

Tip: I don't have a panini press so I use a grill pan weighed down with a heavy pan on top. I'll toast one side of the sandwich with the pan weighing the bread down on top (and pressing with my hands to help), then flip and do the same with the other side.

Ingredients:

2 slices Challah bread (or other bread of your choice)

about 2 tbsp Nutella chocolate hazelnut spread

1 fresh apricot, quartered

a few toasted hazelnuts, chopped

about 1-2 tbsp butter

Directions:

1. Spread Nutella on one side of both slices of bread. Top one slice evenly with apricot slices. Sprinkle evenly with hazelnuts. Top with other slice of bread and butter both sides. Toast in a panini press until bread is toasted and slightly crunchy and chocolate has melted. If you don't have a panini press see tip above.

Listening To: I Feel You - Sam Roberts

Chocolate Chip Banana Bread

On Saturday morning my parents returned from a two week trip to Chile and Peru, which meant for two glorious weeks I had the whole house to myself! Last year they took a similar trip, but at the time I didn't appreciate that independence and found myself wallowing in loneliness...not so fun. This year I went into those two weeks with a whole new attitude, thinking of it as my two weeks of freedom, able to do whatever I want, whenever I want, wherever I want, and not have to report to anyone about it! One of the best things about having the house to myself, was how much it motivated me to cook and bake more. I felt much more relaxed in the kitchen, able to experiment, try out some new recipes, not have to worry about everyones timing, and not have to worry about making any mistakes (after all, if it's just me seeing the mistake...it didn't happen and doesn't count). Another great thing about cooking and baking with the house to yourself, is that no one has to see just how much you ate...which in my case, was a hell of a lot...an embarrassing amount in fact.

Before going absolutely food crazy and bingeing on everything in the house, I started off my two weeks quite sensibly. I would start each day with a fresh banana smoothie, and carry on having healthy meals and snacks throughout the day. I ran into a bit of an issue when I ran out of bananas. Long story short, I ended up buying two bunches of bananas, one that I thought would never ripen, and one that I totally destroyed carrying on the way home (the bruise-covered bananas looked like they had just stepped out of a boxing ring), which resulted in a kitchen that looked like a monkey lived in it. I had more bananas than I could handle and needed to use up as many as I could fast. Chocolate Chip Banana Bread was definitely the best option! Chocolate Chip Banana Bread is one of those incredibly addicting foods, where you can't have just one slice, you have got to go back for more. I always carefully monitor how much I eat when my parents are home so I'm not hogging all the bread for myself, and not looking like a piggie to them, so you can imagine how excited I was knowing that I could eat as much as I want without anyone there to stop me! This is a very dangerous idea to enter my brain, as I proceeded to eat the entire loaf myself within a mere 3 days (minus one small final piece that I offered my dad when he came home). Feel free to tell me I'm disgusting! Go ahead, I deserve it...but that doesn't mean I regret it! I loved every bite of that delicious, moist, chocolate speckled banana bread and I know you will too...but for the sake of your health, please share!

Tip: If you want to make this banana bread healthier, omit the chocolate chips, but you've gotta be crazy to do such a thing!

Ingredients:

3 very ripe bananas

1 cup sugar

3 tsp baking soda

2 eggs

1/4 cup oil

1 1/2 cup flour

1/2 cup buttermilk (if you don't have buttermilk, add 1 tsp lemon juice plus milk to equal 1/2 cup)

1/2 cup chocolate chips

Directions:

1. In a food processor, process bananas until pureed. Add the sugar, baking soda, and salt, and process for about 30 seconds.

2. Add the eggs and oil and process until blended. Add the flour and buttermilk and process until blended. Stir in the chocolate chips.

3. Line a 9 x 5 baking loaf with parchment paper or tin foil. Pour in the batter and bake in a 275º oven for 2 1/2 hours, or until a wooden skewer inserted into the centre of the loaf comes out clean.

Listening To:

Maximum Balloon - Groove Me (Feat. Theophilus London)

Powered by mp3skull.com

Chocolate Almond Biscotti

Less than a week till Christmas, which means jingle bells a-ringing, carolers singing, cookies baking...oh and long line ups, crowds, crying children, and most of all, stress from not having all of your Christmas gifts ready in time! Sure it's a pretty pessimistic way of looking at the holiday season, but let's face it, that's a reality when it comes to Christmas shopping during those last two weeks before the big day. So if you're like me and you still have those few last minute gifts to get, take my advice and avoid shopping altogether! I don't know about you, but it seems like no one even has a Christmas list this year anyway. Whenever I ask anyone about what they would like for the holiday this year, I always get the same few responses, either "I don't know", "I don't need anything", and lastly (and the most sappy of all) "just time with you". I have to admit, that I'm actually one of those people this year who doesn't have anything on my list. I'm at a point in my life where I would much rather receive something personal and/or sentimental rather than some new clothes or jewelry.

So this year when my mom was stressing over what to get her staff for Christmas, we decided upon homemade baked goods. Sure, there are some nice gift baskets out there, and hey, who doesn't need another Santa figurine (I kid!), but a nicely gift-wrapped bag of homemade treats tops any gift you can buy at the mall. Making homemade treats as holiday gifts allows you to give the people you care about something unique, personal, and most importantly, it shows that you took the time to make them something really special.

One of my favourite cookies, and a good ol' no fail standby, is my Almond Cranberry Biscotti. Perfect for gift giving, this biscotti has just the right amount of sweetness to keep everyone happy, it's really easy to make, looks pretty and festive with flecks of ruby red cranberries, and the best part...drum roll please...you can make these cookies as much as a week in advance because of their dry and crumbly texture. Because we were giving the biscotti as gifts, we thought it would be extra special to give two different flavours of biscotti. So I developed a recipe for Chocolate Almond Biscotti. Although the most prominent flavour in the cookies is chocolate, they aren't too sweet, making them a great accompaniment to your morning coffee. I promise you, your friends and family will light up like a Christmas tree when you hand them a beautiful bag of my homemade biscotti!

Tip: If you prefer your biscotti on the sweeter side, melt some semi-sweet chocolate to drizzle over the baked biscotti. This also makes the biscotti look more "store-bought".

Ingredients:

1 cup whole almonds, toasted and chopped

1 1/3 cup sugar

2/3 cup butter

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at high speed until light in colour and the mixture no longer feels gritty when rubbed between your fingers.

2. Add the eggs, one at a time, at low speed until combined. Add the vanilla and combine at low speed.

3. In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Add the flour to the sugar and egg mixture in several increments, while mixing at low speed. Stir until just combined.

4. Stir in the almonds. Separate the dough in half and, on a floured surface, form each half into a log about 3 1/2 - 4 inches in width. Carefully transfer logs to a lined baking sheet and bake at 350º for 30 minutes.

5. Remove from oven and carefully transfer logs to a wire rack. Let cool for about 10 minutes.

6. Using a serrated knife, cut the logs into slices about 3/4 of an inch thick. Lay cookies on their side on baking sheet and bake for an additional 15 minutes. Let cool and serve with coffee. Store in an airtight container.

Listening To:

Marilyn Monroe - Santa Baby

Powered by mp3skull.com

Tiramisu

I think it's fair to say that when it comes to any get together with my family, the food spread can be nothing other than epic! We always seem to go out of our way to make each family occasion something spectacular, and, in my opinion, this is all thanks to the incredible food that is served. Some of you may remember the incredible Easter '"lunner" my family had last year, and as amazing as it sounded (and ohhh it was) we are kind of getting sick of that spread. My family has gotten into the habit of serving the same types of dishes at every occasion as each person becomes known for their specialty. So this year my mum wanted to switch her dishes up a bit, which unfortunately meant none of her amazing scalloped potatoes, but it did mean the introduction to our Tiramisu.

This year my mum and I teamed up to make a delicious Tiramisu for our Easter dessert. This is the perfect dish to work on with another person because there are so many little steps involved. Getting two people involved makes this striking dessert come together at a much faster pace, and come on, don't we all throw in a little love into each dish...double the people, double the love! We chose to use a Tiramisu recipe from www.dairygoodness.ca because their recipe had lots of different complex flavours throughout each layer. The dessert turned out delicious! The flavours were amazing, although there was a tiny issue with the dish, the ladyfingers were just not moist enough. So I have adjusted the recipe here to factor that in. With that tiny adjustment, this just may be the best Tiramisu you have ever had!

Tip: Make this dish a day ahead to allow the flavours to intensify and the ladyfingers to become more moist.

Tip: Serve this dessert in a trifle dish for a more striking presentation.

Ingredients:

2 egg yolks

1/4 cup sugar

1/2 cup Marsala wine

1/2 lb (250 g) mascarpone cheese

1 cup whipping cream

1 cup strong coffee, cooled

2 tbsp Grand Marnier

24 dry Italian ladyfingers

6 oz. (175 g) semisweet chocolate, grated or finely chopped

Directions:

1. Beat egg yolks with sugar until mixture becomes pale yellow in colour. Beat in Marsala.

2. In a double boiler, or in a stainless steel or glass bowl over a pot of simmering water, cook gently, stirring constantly until mixture has thickened. Cool.

3. Beat mascarpone cheese until smooth and then slowly beat in cooled custard.

4. Whip cream until light and gently fold into cheese mixture. Set aside.

5. Stir Grand Marnier into coffee. Pour into a shallow dish and set aside.

6. Dip 12 of the ladyfingers into the coffee mixture, making sure that each side is coated. Line a clear baking dish or trifle bowl with the dipped lady fingers, breaking up pieces to fit into extra spaces.

7. Spread half of the cheese mixture over. Sprinkle with half of the chocolate. Repeat layers starting with dipping ladyfingers, placing them in the dish, spreading the cheese mixture, and topping with chocolate.

8. Refrigerate for a few hours or overnight before serving.

Listening to:

The Smiths - There Is a Light That Never Goes Out

Powered by mp3skull.com

Chewy Chocolate Brownies

A few weeks ago it was my friend Alex's 23rd birthday. I know I say this a lot about friends on here, but I really cannot sing the praises for this girl enough, she is amazing! I have known her since grade 4, and no matter what ups and downs we've gone through, she has always been there for me through thick and through thin. She is not only an amazing friend, but an all around incredible woman. I don't know if I have ever met anyone so motivated and full of life. Much of my drive and inspiration comes from her support and watching her thrive in her own pursuits. We have gotten so close over the years that I truly consider her part of my family. We have that special and incredibly rare bond that I know will keep us together for the rest of our lives. I love her like a sister. So for her 23rd birthday I had to make something special for her party.

Alex is a big lover of all sweets, especially chocolate, so it isn't too hard to please her in that department. I decided to stick with something classic, yet delicious, that would be a real crowd pleaser. I turned to a very simple yet delicious brownie recipe. These brownies take hardly any time to prepare, and are super chewy, moist, and chocolatey! How could anyone possibly resist!

Click here to learn more about Alex and her interesting and exciting life!

Ingredients:

1/3 cup butter

2/3 cup sugar

2 tbsp water

3/4 cup semi-sweet chocolate chips

2 eggs

3/4 cup flour

1/2 tsp baking powder

1 tsp vanilla extract

3/4 cup pecans

Directions:

1. Mix the butter, sugar, and water in a saucepan and bring to a boil, stirring constantly.

2. Pour mixture in a food processor and add chocolate chips. Process until smooth and chocolate has melted.

3. Add eggs and process until just combined. Add the flour, baking powder, vanilla, and pecans, and pulse on and off until nuts are chopped.

4. Line and butter a 8 inch square baking pan. Pour mixture in pan and bake at 350º for 30 minutes, or until a toothpick inserted into the centre of the brownie comes out clean.

5. Let cool and cut into desired squares.

Chocolate Cheesecake Brownies

One of my best friends is my sister Justine...now if you know me and haven't spoken to me recently, you may find this a bit odd. The truth is, my sister and I didn't always get along. Growing up we were like two peas in a pod, always together, best friends, but as we grew older and went through changes in our lives, we began to drift apart. Going through that rift was torturous! Two redheads should never fight, because let me tell you, everything they have said about redheads having a bad temper is absolutely correct! This rift between us went on for years, and it was only until very recently (within the past two months!) that we put everything behind us and have begun getting along just as we used to! I cannot tell you how much happier I have been having my best friend back. Justine is such an incredible and unique person that I am so proud to call my sister!

But just as Justine and I began getting along, she finally found the perfect little apartment to rent with her boyfriend. As sad as I am to have Justine move out, and as weird as it is for my little sister to be moving in with a boy, I am so happy to see her so excited to have her very own place! My sister and her boyfriend can party like champs (seriously I don't know how they do it!), so clearly they had to celebrate their new home by throwing a housewarming party!

Justine's all-time favourite dessert is Chocolate Cheesecake Brownies, so I could think of no better treat to make Justine and her boyfriend for their party! Chocolate Cheesecake Brownies are dense semi-sweet chocolate brownies with ribbons of velvety cheesecake marbled within the batter. Chocolate chips are scattered whole through the batter, giving texture to the squares as well as incredibly chocolaty bites! After you try these, they will surely become a favourite of yours as well!

I love you so much Justine and I don't want you to ever forget it! You mean the world to me and you truly are the best sister I could ever ask for. I love you up to the sky and back again! xo - Stink

Ingredients:

1 package (250 g) of cream cheese, softened

3/4 cup sugar, divided

3 eggs

1 package (280 g) of chocolate chips, divided

1/4 cup butter

2/3 cup flour

1/2 tsp baking powder

1/4 tsp salt

Directions:

1. In the bowl of an electric mixer, beat the cream cheese with 1/4 cup sugar and 1 egg until smooth.

2. Make a double boiler by placing a bowl over a pot of about 1 inch of simmering water on the stove. Melt 1 cup of chocolate chips with the butter in the bowl over the pot of water.

3. Stir in the remaining 1/2 cup of sugar and 2 eggs until well blended.

4. Stir in flour, baking powder, and salt.

5. Pour half of the chocolate mixture into a greased 9-inch square baking pan. Stir in remaining chocolate chips into cream cheese. Pour evenly over chocolate mixture in pan.

6. Top with remaining chocolate mixture. Run a knife through the pan back and forth to create a marble effect.

7. Bake in a 350º oven for 25-30 minutes. Cool, and cut into squares.

Click here to check out Justine's blog!

Chocolate Crackle Cookies

I'm finding it hard to believe that Christmas is only days away. After spending last week basking in the Cuban sun, coming home to Christmas songs and decorations just feels kind of odd to me. Christmas is my absolute favourite holiday and my favourite thing about Christmas is the food...sorry family...you're awesome too, but lets face it, our Christmas meal tops the list! So I decided to get myself into the Christmas spirit. Yesterday I spent the day laying out all my christmas gifts for everyone so that they're ready to be wrapped, and then made Christmas cookies. I have a Martha Stewart: Holiday Cookies magazine from years ago that I turn to every holiday. All of the cookies look so beautiful and delicious that I can never pick which ones to make, so I always end up making the same ones, Almond Shortbread Stars. The Almond Shortbread stars taste amazing, but this year I wanted to try something different. My eye immediately landed on Martha's Chocolate Crackle Cookies. These cookies looked so beautiful and festive, I just had to give them a try! Boy am I glad that I did! The cookies turned out incredible! Super chocolaty and moist, and gorgeous to boot! I was pleased to learn that these cookies remain soft and gooey even after cooling, making them taste like little brownies. Serve them at your holiday celebration!

Note: To make a double boiler, put about 2 inch worth of water into a small pot. Place a heatproof bowl on top of the pot making sure they are sealed tight (you want the steam to stay inside the pot). Also make sure the bowl is not touching the water in the pot. Place your chocolate in the bowl. A double boiler allows the chocolate to gently melt so that it will not burn.

Tip: when forming your dough into balls, try not to make them larger than 1 inch. The larger the dough balls, the less crackling effect.

Ingredients:

8 ounces bittersweet or semisweet chocolate (1 cup if using chocolate chips)

1 1/4 cup flour

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp salt

1/4 pound (1 stick or 1/2 cup) room temperature butter

1 1/3 cups packed brown sugar

2 eggs

1 tsp vanilla extract

1/3 cup milk

about 1 cup confectioners sugar

Directions:

1. In a double boiler, melt chocolate on low heat. Set aside to cool.

2. In a medium bowl, sift together flour, baking powder, cocoa powder, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy, about 3 to 4 minutes.

4. Add the eggs and vanilla and beat until well combined.

5. Add the melted chocolate, and mix to combine.

6. Add the flour mixture alternately with milk. Mix on low speed until just combined.

7. Lay out a large piece of plastic wrap. Carefully pour the cookie dough onto the plastic wrap and wrap all around. Form your dough into a disk shape, while still in the plastic wrap.

8. Chill in the fridge for about 2 hours.

9. Preheat oven to 350º. Line a baking sheet with parchment paper or a silpat mat. Pour the icing sugar into a small bowl.

10. Form the cookie dough into about 1 inch balls and roll in the icing sugar to generously coat.

11. Place the coated balls on a baking sheet leaving space in between to allow for the cookies to spread.

12. Bake for 12-15 minutes or until the sugar coating splits.

13. Transfer to a wire rack and let cool.

Note: I came across an issue with this recipe while I was melting my chocolate. I used chocolate that was not stored properly. After I had melted my chocolate I tried a taste and could immediately taste that something was off. I had to dump that chocolate and start over again with properly stored chocolate. It is important to store your chocolate properly so that you do not come across this issue.

A Lesson in Storing Chocolate:

• Store in a slightly cool environment (about 60-70º F).
• Store in an area with low humidity. The area should be dry.
• Make sure it is not in direct sunlight. A dark environment is best.
• Keep away from any foods or substances with strong odors.
• Some people swear by storing chocolate in their wine fridge due to the controlled temperature. Give it a try!

Grapes for Humanity: A Chocolate & Wine Fantasy

With an opening line like "they say chocolate is an aphrodisiac," you know it's bound to be an exciting evening.  Thursday October 8th marked Grapes for Humanity's epic evening, A Chocolate and Wine Fantasy, dedicated to superb wine and cuisine all in the name of a good cause.  The event took place at the Four Seasons Hotel Toronto where guests were invited to enjoy a five-course banquet prepared with Lindt chocolate, by Four Seasons Hotels executive chefs Ashley James (Los Angeles) and Claudio Rossi (Toronto), with matching wines.  The event is held to combine passion for wine with an important cause to raise funds and awareness to benefit humanitarian causes around the world, in particular providing a better quality of life for victims and survivors of disasters.   

The evening began with a Champagne and Chocolate Martini Reception, to allow guests to mingle and get their taste buds warmed up for the meal to come.  Although juggling a champagne flute and an hors d'oeuvre while attempting to gracefully shake hands with fellow guests can be quite the challenge, it was well worth it to have the opportunity to try as many of the succulent hors d'oeuvres as possible.  Champagne Veuve Clicquot Brut & Belevedere Vodka as well as Chocolate Martinis (Bottega Gianduia & Belvedere Vodka) were paired with the following selection of hors d'oeuvres:

Northern Thai chicken salad with lemongrass and mint in cucumber cups

Mini skewers of Concord grape and house smoked salmon rolls

Thunder Oak Gouda frico

Baked Petit phyllo tartlets with chanterelle fricassee

Crispy Arancini filled with goat cheese

Balinese chicken satays on sugar cane

Although I did not try every hors d'oeuvre (four out of six is impressive, I'd say) my favourite was the Crispy Arancini filled with goat cheese.  The little balls of risotto were perfectly crisp on the outside, with a warm and creamy interior, and a delightful surprise of mouthwatering melted goat cheese in the middle.  The Crispy Arancini were bursting with flavour, resulting in me still daydreaming about them today! 

As guests were ushered inside the elegant function room, they were encouraged to walk around to view the various items up for silent auction.  The large selection of silent auction items were all finely aged coveted wines from California and France donated by some of the world's most respected and renowned winemakers.  

Once everyone had taken their seats, Tony Aspler, President and CEO for Grapes of Humanity Canada, took the stage to welcome the attendees and introduce special guests Jean-Charles Boisset (Boisset family Estates), winner of this years Humanitarian Award and Ken Shaw (National Editor and Anchor, CTV News Toronto), the Master of Ceremonies for the evening.  All speakers emphasized the extreme challenge of preparing a five-course meal, with each dish incorporating Lindt chocolate, while still pairing the courses with appropriate wines.  I felt like I just stepped into the Iron Chef America studio, with the secret ingredient 'Chocolate," AKA every foodie and chocolate lovers dream come true!  A challenge like that could easily mean disaster, but extremely talented chefs Ashley James and Claudio Rossi rose to the occasion, creating, hands down, the best meal of my life!  The exquisite banquet went as follows:

Banana, Lemongrass and Coconut Soup, White Chocolate and Coconut Shrimp Skewer

(prepared with Lindt Excellence White Coconut Chocolate)

DeLoach Vineyards O.F.S Chardonnay 2007

Foie Gras and Vanilla-Scented Apricots 'au torchon,' a Peppered Milk Chocolate Paint and Brioche a tete

(prepared with Lindt Excellence Extra Creamy Milk Chocolate)

Clos Jordanne Le Grand Clos Blanc 2006

Domaine de la Vougeraie Vougeot 1er Cru 'Le Clos Blanc de Vougeot' Monople 2006

Licorice-Roasted Halibut Fillet, Sauteed Wild Mushrooms, Celery Root Puree, Pinot Noir Roasted Shallots, Fleur de Sel Chocolate Crisp

(prepared with Lindt Excellence Fleur de Sel Dark Chocolate)

DeLoach Vineyards Green Valley Pinot Noir 2006

Jean-Claude Boisset Gevrey-Chambertin 2006

Zinfandel Braised Prime Short Rib, Chili Chocolate Mole, Sweet Potato Puree, Crispy Plantain Chip

(prepared with Lindt Excellence Chili Dark Chocolate)

Domaine de la Vougeraie Clos de Vougeot Grand Cru 2006

De Loach Vineyards Forgotten Vines Zinfandel 2007

The whole meal was outstanding, incorporating the chocolate with just enough subtly to merely heighten the flavours of each course, while allowing each dish to exude layer upon layer of complex flavours.  The two stand-out dishes for myself were the Banana, Lemongrass & Coconut Soup, as well as the Licorice-roasted Halibut Fillet.  

The soup was impeccable and unlike anything I have ever had.  I have to admit, I was a little worried reading that the first course was a banana soup, but once again, each ingredient was incorporated into the soup to add various dimensions of character, ultimately creating a flavour sensation in a bowl.  The smooth soup was sweet and savory, with a hint of spice, all tied together with a single shrimp.  The Halibut was clearly a stand-out dish for not only myself, but the entire room, as you could very audibly hear a chorus of "mmm' throughout the room as everyone took their first bite.  The perfectly cooked and seasoned halibut was complimented by the sweet Pinot Noir roasted shallots (something I must try making at home), and savory sauteed wild mushrooms.  The creamy celery root puree added a smooth and comforting base for the halibut to rest on, with the fleur de sel chocolate crisp adding texture and a hint of sweetness. 

In between the dinner and dessert came time for the live auction.  Although Ken Shaw may not have the speed of a professional auctioneer, he sure knew how to get the room going as he enthusiastically announced each item up for grabs.  The thrill of the auction had everyone in the room "oohing," "ahhing," and cheering away as the the final bidders claimed their items.  This year, items included:

• Domaine de la Vougeraie: Tour of the winery and lunch for two
• The Ultimate Swiss Retreat Package
• Dine with Rock Superstars Geddy Lee and Alex Lifeson of Rush

It was clear to see that the excitement of the auction meant much more than the thrill of the bid.  What people were truly excited about was contributing to something so profound.  Unlike many other organizations, 95% of the proceeds from Grapes for Humanity go directly to those in immediate need.  Additionally, for the second year in a row, the Julia Burke Foundation has generously offered to match funds raised from A Chocolate and Wine Fantasy, dollar for dollar.  The list of projects that Grapes for Humanity has accomplished is far too long to list here, but to learn more, please visit the Grapes for Humanity site.

After the live auction, it was time for dessert.  You can imagine my excitement for the arrival of dessert with an event centered around chocolate.  I was so excited in fact, that I forgot to even take a photo of the final and striking dessert.  I dove right in!  The highly anticipated dessert was:

Warm Butterscotch Fondant, Caramel-Roasted Mini Apple, Gelato Fresco Chocolate Ice Cream

(prepared with Lindt Excellence Crunchy Caramel Milk Chocolate)

Neige Apple Ice Cider

The Warm Butterscotch Fondant was a mini decadent chocolate cake, oozing with warm butterscotch and chocolate.  The Caramel-Roasted Mini Apple was like the most superior baked apple in existence.  Both desserts were brought together with Gelato Fresco Chocolate ice cream, with its smooth milk chocolate taste and a touch of texture from the caramel crunch.

Needless to say, after a meal like that, you would surely regret wearing a form-fitting dress (boy, did I ever regret that!).  I walked out of the Four Seasons with my arm wrapped around my very full stomach, with my head feeling light as a feather from glass upon glass of wine, and my body ready to fall into a very deep chocolate coma.  Grapes for Humanity: A Chocolate Wine Fantasy was a fabulous success, bringing people together through their passion for wine and cuisine to support a very important cause.  

To learn more about Grapes for Humanity, visit their site. 

Banana Nutella Wedges

Alright, the word is out. I am officially obsessed with Nutella!  There is simply no denying it!  I'm sorry to those of you out there who don't like Nutella, but let's be honest, you've gotta be crazy if you don't like this incredible chocolate hazelnut spread.  I love it so much, I have literally had dreams about it.  It was a Nutella dream that lead me to create this killer dish.  Recently I had a lovely Nutella dream about sun bathing in a Nutella-filled lazy river.  The next morning, I couldn't imagine eating anything other than Nutella!  If you know me at all, you know I'm not the type of gal to just spread some Nutella on some bread and call it a day. That's simply not how this redhead works!  So I created Banana Nutella Wedges, the perfect sweet treat to start your morning, or even end an evening.  The warm and soft bananas mesh together with the creamy Nutella and crunchy coconut and hazelnuts, and are sandwiched inside crispy cinnamon-sugar tortillas, making this a celebration of sweet flavours and multiple textures.  

Ingredients:

2 flour tortillas

about 5 tbsp Nutella or other chocolate hazelnut spread

1 banana, sliced

1 tsp cinnamon

1 tsp sugar

1 tbsp unsweetened shredded coconut, toasted

1 tbsp toasted hazelnuts, chopped

Directions:

1.  Spread a layer of Nutella on one of the totillas.

2.  Top the Nutella with a layer of sliced bananas

3.  Sprinkle the bananas and Nutella with the shredded coconut and hazelnuts.

4.  Layer the naked tortilla on top and sprinkle with cinnamon and sugar.

5.  Bake in oven or toaster oven at 350º for about 3 minutes or until tortilla turns golden and slightly crisp.  Remove from oven, and cut into quarters.

Peach and Nutella Croissant

This breakfast treat is perfect for satisfying that sweet tooth and giving you the energy you need to start your day. The buttery croissant goes sinfully well with the creamy Nutella spread, juicy peach slices, and crunchy coconut shreds. How can your day go wrong with a breakfast like this?

Ingredients:

1 fresh croissant, cut in half lengthwise

about 2 tbsp Nutella or other chocolate hazelnut spread

1 fresh peach, pitted and sliced

1 tbsp unsweetened shredded coconut, toasted

Directions:

1. Spread the Nutella on one half of the croissant.

2. Add a layer of sliced peaches on top.

3. Sprinkle with coconut and top with other half of croissant.

Magic Squares

Me (Danielle Rose), Robin, and Rommi canoeing at Robin's cottage (yes, safety first!)

This past weekend I went back up to a friends cottage.  I had so much fun the last time, I couldn't wait to go back!  All week I was waiting on my friend Robin to get the 'ok' from her family, allowing us to go up.  But when she told me that everything was set and I should start packing to head up there, she also had a little request for me that would be the key to me getting into the cottage.  On our last cottage weekend, I not only brought a bowl of my homemade guacamole, I also brought up a tray of Magic Squares that my mum had made.  My friends went so crazy over them that they insisted I bring them on the next cottage weekend, and that we wouldn't be allowed to go up otherwise.  Robin acted like she was just joking around, but really, I think the girl meant business!  So the evening before our trip, I baked a big tray of Magic Squares, because honestly, I wanted them just as bad as my friends did as well!

I guess by now you're wondering why they are called Magic Squares.  The truth is, they are really Hello Dolly Squares, but me and my mum have found that people go so crazy over them that they are like little squares of magic! I was even convinced for quite some time, that they had the magic ability to make the guys I crushed on, like me back...unfortunately, like all magic, it would eventually wear off.  But I dare you to try it yourself.  Have a special someone that you've had your eye on?  Going on a weekend getaway and want to make it extra special?  Dealing with a bad situation and need to get your spirits up?  Turn to Magic Squares!  But be warned, the magic in the squares is so powerful, that no one will be able to forget the intoxicating feelings of joy that they produce when eating them! 

Ingredients:

1/2 cup butter

1 1/4 cup graham cracker crumbs

14 oz. can of sweetened condensed milk

1 1/2 cups chocolate chips

1 1/2 cups unsweetened shredded coconut

1/2 cup pecans or walnuts, chopped

Directions:

1.  Place butter in a 9" x 13" baking pan and melt in a 350º oven.

2.  Once melted, remove and mix in graham cracker crumbs.  Using your fingertips or the back of a large spoon, smooth and press down on the crumbs, creating one even layer on the bottom of the pan.

3.  Drizzle over an even layer of sweetened condensed milk and top with chocolate chips.

4.  Evenly sprinkle over the shredded coconut and nuts.

5.  Bake at 350º for 25 to 30 minutes, or until coconut becomes a golden brown colour.  Let cool and cut into squares.  

6.  Let the magic begin!

Soma Chocolatemaker

Last week my mum and I spent the day exploring the Historic Distillery District in downtown Toronto.  We have been to the distillery many times for events, such as sip & Savour Ontario, but we have never taken the time to really check out all of the beautiful shops, cafes, galleries, and artisan studios.  The two of us had such a great day together, and although our company with one another was lovely, the highlight for the both of us was most certainly Soma Chocolatemaker.  

I had been to Soma Chocolatemaker once before and fell in love! My first Soma Chocolatemaker experience was this past fall on a crisp day.  I needed a little something to warm me up and Soma Chocolatemaker had just the thing for me!  I tried their Mayan Hot Chocolate, one of their many delicious elixirs, and I have never appreciated chocolate so much in my life! I am not exaggerating.  Their Mayan Hot Chocolate had the perfect blend of their high quality chocolate, ginger, Madagascar vanilla, orange peel, chili, and some of their other special Soma spices.  I felt like I just been transported to Juliette Binoche's chocolate shop in the movie Chocolat and was drinking her famous hot chocolate spiced with chili powder.  What a wonder to the senses! 

This time around, my mum and I needed something to cool us down from the July heat.  Earlier in the day, we had spoken to John Drajewicz from Proof Studio Gallery (which you MUST check out on your visit to the Distillery, because their photos are breathtaking and inspirational!) who had told us about the unique flavours of sorbet being made at Soma.  They sounded so interesting, there was no way we could pass those up!  Along with some traditional flavours such as dark chocolate, mango, and raspberry, Soma was also serving up Ontario plum, Ontario blueberry basil, and Ontario strawberry mint sorbet.  I had a cup of the blueberry basil and my mum had a cup of strawberry mint.  We were completely won over by the sorbets explosion of flavour!  The fresh herbs added a whole new dimension to the frozen treat, highlighting the flavour of the fresh Ontario Berries. I would definitely recommend this to any foodie looking to be inspired! I walked out of soma with my head filled with new concepts for recipes all inspired by Soma's delicious sorbet.

We would be crazy to go into Soma and not purchase any chocolate, so we also picked up a little something to treat ourselves to for later.  Soma's Almond Clusters with dark Peruvian chocolate, handmade toffee, and almonds were the perfect way to end our day.  They were perfectly crisp, with a light glaze of dark chcolate, and a sprinkling of crispy toffee.  I'm officially addicted to the light and flavourful treat!

Soma Chocolatemaker is located in the Historic Distillery District at 55 Mill Street.