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!

Welcome to the Neighbourhood: La Bamboche

Last week marked the opening of the long anticipated La Bamboche on Avenue Road. The patisserie's first location at 4 Manor Rd. has been open for just over four years, enough time to garner them both critical acclaim as well as build a strong relationship with the community.

La Bamboche has been named by Toronto Life as Toronto's best macaron. Have I made a spelling error? No, these are not the coconut based macaroons that most of you may be familiar with. These delicate little confections have a light crisp exterior made of meringue and almond powder, and their soft interior is due to silky buttercream or chocolate ganache. To top it all off, the macarons come in an array of beautiful pastels. Sound incredible? It gets better, macarons come in multiple flavours, everything from Strawberry-Balsamic to Lavender, as well as more traditional flavours like Raspberry and Pistachio. The shop always has twelve different flavours, adding new flavours at least every month. Well-traveled customers have reveled in the striking resemblance in both taste and appearance between the macarons at La Bamboche and those found in the best patisseries in France.

Beyond their beautiful macarons, La Bamboche also has an impressive array of cakes, all created and made on site by pastry chef Stephen Nason and his creative team. Nason was trained in Japan by a French pastry chef, allowing him to merge the two styles to create truly unique and innovative products. Unlike many high-end pastry shops that boast beautiful cakes, yet are lacking when it comes to taste, La Bamboche's cakes are both gorgeous as well as delicious! Many of their cakes feature a light mousse in flavours such as Strawberry Lavender, Green Tea and Black Sesame, and Earl Grey and Cassis. One of La Bamboche's signature cakes, and perhaps their most striking, is the Paquet Cake. Sold in numerous flavours, the Paquet features layers of light mouse and moist genoise wrapped in a soft cookie, kind of like an amazing, delicious gift, wrapped in cookie wrapping paper! Pair your pastry with a mug of organic Van Houtte coffee or espresso, or a pot of organic tea.

For those customers looking to La Bamboche for breakfast or lunch items, their perfectly flaky and buttery croissant should do the trick! La Bamboche has six different types of croissant, all baked fresh daily. There are sweet croissants like Chocolate, Almond, and Almond and Chocolate, as well as savory croissants like Ham and Cheese and Spinach and Cheese. The shop also has seasonal danishes, made with the same croissant pastry and filled with sweet custard and seasonal fruits (go in now for peach and blackberry!). There is also an array of fresh sandwiches served on either fresh croissant or choux pastry with fillings such as Turkey and Brie, Roast Beef and Brie, Smoked Salmon and Cream Cheese, and Vegetarian and Brie. The sandwiches rest right next to the mouth watering savory quiches. The quiche crust is made with the same flaky croissant pastry, and filled with different flavours such as Shitake Mushrooms and Goat Cheese, Caramelized Onion Pancetta and Swiss, Leeks and Swiss Cheese, and Sundried Tomato Spinach and Swiss Cheese.

As some of you may know, I booked a trip to Cuba a few months ago (I leave Saturday super super early in the morning!!), so in order to pay off my trip, I needed to get a job....Dear readers, the next time you want to pay off a trip to Cuba, do not work in a pastry shop, work at a gym! I think you know what I'm getting at here. I am very proud to say that I am apart of the La Bamboche team, working behind the counter at their Avenue Road shop. In just a few short weeks, I have tried almost every item in the shop...you know...for business purposes. Although working at La Bamboche has abolished any plans I had of eating healthy before Cuba, I don't regret trying anything as each and every item left me wanting more! So after trying almost everything in sight in the shop (I've been on one hell of a sugar high for about 3 weeks now!), I think I'm able to judge the best, or at least my favourite, items in the shop. My absolute favourite items at La Bamboche are:

Tarte Au Citron

The delicious lemon tart I have ever tasted, and I love lemon tarts! The perfect combination of both sweet and tart with an amazing shortbread crust.

Earl Grey and Cassis Cake

Such an interesting flavour combination that left me wondering why I had never combined the two flavours before. Layers of earl grey and black current mousse on a thin layer of chocolate genoise. This cake is also one of the most beautiful cakes in the showcase.

Ham and Cheese Croissant

Oh so very decadent, yet impossible to resist! This ham and swiss cheese croissant is just incredible! La Bamboche's ham and cheese croissant is different from any others that I have tasted due to a layer of silky bearnaise sauce snuggled between the savory ham and creamy swiss cheese.

Macarons

There are a few macarons that stand out as my favourites. The Pistachio, Strawberry-Balsamic, and Raspberry macarons are just out of this world! These three macarons taste incredible and are some of the prettiest ones in the showcase! You must try them!

The second location of La Bamboche on Avenue Road is sure to be a great success! The new store has a beautiful design and allows for more seating, not to mention it is filling a major void in the neighborhood (boy did we ever need a great pastry shop!). With their dedication to quality and perfection, you're sure to fall in love with La Bamboche just as I did!

Note: The above pictures are from La Bamboche's Manor Road location. Pictures from the new Avenue Road location coming soon!

La Bamboche is located at 1712 Avenue Road and 4 Manor Road East.

Homemade Applesauce

My friends and I booked a trip to Cuba for this coming December, and although I am beyond excited for the sun, sand, and what is sure to be an incredible time, I can't help but become aware of my less than healthy eating habits lately. If I'm going to feel comfortable in a bikini come December, I'm going to have to put away those Halloween treats (that means you 'basket full of treats' in my bedroom!) and start looking for healthier choices to get my sweet fix for the day.

Apples are one of the most versatile fruits. They can be prepared as sweet or savory, and can go with any meal of the day including snacks. Apples are thriving during the Fall, and have reached their full potential for sweetness, making them the perfect healthy choice! My Homemade Applesauce is perfect for a midday snack or even dessert. Just like almost all of my recipes, my Homemade Applesauce is quick, simple and tastes delicious! A lot of applesauce recipes call for 1/2 cup sugar, which I don't think is necessary when apples are already so sweet this time of year. When applesauce gets too sweet, it tastes just like eating apple pie filling, which would not be considered a healthy choice. But depending on the size and sweetness of your apples, you may adjust the amount to your taste.

Tip: Cheat a little and serve a scoop of vanilla ice cream over warm applesauce.

Ingredients:

8 apples

1 - 2 tbsp lemon juice

1/4 cup sugar (plus possibly more to taste)

cinnamon to taste (around 1 tsp)

1/4 cup orange juice

Directions:

1. Peel, core, and chop apples into about a 1/4 - 1/2 inch big chunks. During the process, place chopped pieces in a medium bowl with lemon juice. Continue tossing pieces with the juice to coat.

2. Place lemon coated apple pieces in a large pot. Toss with 1/4 cup sugar, cinnamon, and orange juice.

3. Set stove to medium-high heat, and bring bring to a boil. Once brought to a boil, reduce heat to medium-low heat to simmer for 20-25 minutes. Stir occasionally.

4. Taste sauce to check for sweetness. If needed, add more sugar. Crush apple chunks with a potato masher, or, for a chunkier texture, use the back of a large spoon. Serve warm or cold.

Spiced Pumpkin Seeds

For years it has been a Halloween tradition for my family and I to carve out our pumpkins together, and to reserve all the slimy pumpkin seeds for me to roast off to make the perfect Fall snack, Spiced Pumpkin Seeds. Adapted from Martha Stewart's Sweet and Spicy Pumpkin Seeds, these seeds have the perfect balance between sweet and savory with just a hint of spiciness. I changed Martha's recipe slightly by reducing the amount of sugar, removing the cumin, and substituting sesame oil instead of peanut. The seeds are crisp with a light coating of nutty sesame oil and caramelized sugar, generously dusted with sweet sugar, salt, savory ginger, and spicy cayenne pepper. This snack is fast, simple, and perfect to take to class or work. These Pumpkin Seeds also make great gifts. Make up a large batch and present them in festive Fall tins or gift bags to give to friends, family, or co-workers.

Note: Roasting time may vary depending on oven. Be sure to keep an eye on the seeds during roasting. If they are undercooked, the seeds will be chewy. You are aiming for a golden brown colour.

Ingredients:

the seeds from one medium pumpkin (about 1 cup of seeds)

4 tbsp sugar

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground ginger

pinch of cayenne pepper (to taste)

1 1/2 tbsp sesame oil

Directions:

1. Preheat oven to 325º. Cut open top of pumpkin and scoop out seeds. Place them in a colander and and wash well with warm water, making sure to separate any pumpkin guts that may be sticking to the seeds. Once cleaned, dry them with a towel.

2. Evenly lay seeds out on a rimmed baking sheet. Bake for about 1 hour or until seeds become golden brown. Stir several times during baking. See above note on roasting.

3. In a medium bowl, combine 2 tbsp sugar, salt, cinnamon, ginger, and cayenne pepper.

4. In a medium skillet, heat sesame oil on high heat. Add the baked pumpkin seeds and remaining 2 tbsp sugar. Cook while stirring until seeds are coated in caramelized sugar.

5. Transfer caramelized seeds into bowl of spices and toss to coat. Let cool. Store in an airtight container for about 1 week.

Cheaters Handbook: Rosemary Focaccia Bread

There's nothing like warm bread fresh out of the oven. It's just another one of those food items that screams 'comfort'. My dad bought a bread maker a few years ago and it was amazing waking up to freshly baked bread every morning...for about a week. The problem with homemade bread is it is a very time consuming process, even with expensive bread makers. After a week of making bread, the machine ended up down in the basement, never to see the light of day again. Don't get me wrong, I love the process of making bread with your own two hands, the kneading, resting, braiding, and so on. But we don't all have the time for that. So Ihave found a way around that. Here is my Cheaters Handbook recipe for Rosemary Focaccia Bread.

I love this cheat because you can plan ahead or do it all last minute, you can improvise with the recipe a ton and add a lot of your own character, and it tastes amazing! The trick is purchased pizza dough. Pizza dough has a very similar texture to focaccia bread, and, just like focaccia bread, you can add a large variety of different ingredients and flavours. You can purchase pizza dough at most grocery stores, or even ask your favourite pizza restaurant if you can purchase a bag of their dough, you would be surprised how many will say 'yes'.

Pizza dough can stay in the fridge for about three or four days, so you can easily plan out your bread in advance. The bread that I have made here is just one of many different ways you can make your pizza dough focaccia, so try experimenting with all sorts of different ingredients. try out different herbs, spices, and vegetables, and have fun! This bread is great to serve to guests because it looks like you put a lot of effort into it (it's really a gorgeous looking bread) and you can cater it to the other courses you are eating. The night I served the Rosemary Focaccia Bread to my family, my mum was making spaghetti. I wanted to make a bread that would compliment the spaghetti sauce, so I mimicked a lot of the flavours found in the meat sauce. The meat sauce had garlic, rosemary, and parmesan, flavours that taste great in bread, so I topped my pizza dough with that.

Ingredients:

1 bag of pizza dough

olive oil

flour for pan

pureed garlic

rosemary leaves

parmesan cheese, grated

sea salt

Directions:

1. Take dough out of fridge and let rest at room temperature for 30 minutes to an hour. Brush olive oil onto pan and lightly dust with flour. Shake off excess flour.

2. With your hands held together like fists, hold up the dough and form into desired shape and size. The fists will help to resist tearing.

3. Place onto floured pan and brush dough with olive oil.

4. Spread pureed garlic over dough and sprinkle with desired amount of rosemary, parmesan, and sea salt to taste.

5. Place in a 400º oven for about 15 minutes (depending on thickness) making sure to keep your eye on the dough (a thinner focaccia may bake very fast depending on your oven). Remove from oven and slice.