Adam's Smores Dessert

Missing those summer campfires?

As I type this, we have been hit again with another load of snow at the end of March -- come on, spring! Where are you? I shouldn't complain. It was my fault for putting away the snow boots last weekend. Jinxed it!

Adam had a few of his friends sleepover and wanted to whip up a special dessert. I think this one is perfect for those of us who are missing those ooey gooey smores that we used to have back in the good ole' days when it was sunny and hot. Very kid-friendly for those who like to strut their independence in the kitchen!

Adam's Smores Dessert

1/3 cup unsalted butter; melted
1 1/2 cups graham cracker crumbs
1 12-oz. jar fudge topping
2 cups tiny marshmallows
1 1/2 cups skim milk
1 small package instant chocolate pudding mix
1 8-oz  container of Cool Whip
        (you'll have twice the amount you'll need)
1/4 cup miniature chocolate chips


Place graham crackers in an 8 x 8 baking pan. Add the melted butter. Stir with wooden spoon until mixed.

Take 1/3 of the cracker mixture out and set aside. Be sure that the mixture left in pan is spread evenly, pressing gently. Place pan in freezer for 10 minutes.

Place jar of fudge topping in microwave or heat under hot water. Pour the fudge topping over the chilled cracker crust. Sprinkle marshmallows on top of the fudge.

Pour milk in large bowl. Add pudding mix. Beat for 2 minutes. Add half of the Cool Whip (you won't need the other half - save for another use). Pour pudding mixture on top of the marshmallows.

Sprinkle top with remaining cup of marshmallows. Sprinkle reserved graham cracker mix on top. Adorn with mini chocolate chips.

Cover with foil and put in freezer. Serve when firm.

Samantha's Berry Turnovers

photo by the food group

These blustery winter days are keeping my kitchen pretty busy these days. The crockpot is in full swing and the baking sheets have rarely seen a day's rest. I'll have a lot of work to do on the bike when this month is over, that's for sure!

The kids are feeling the February blahs too. Sure, they're busy skiing and tobogganning and making the best of it, but I find them trickling into the house sooner than later, even if the snow is piled high and perfect for forts. A definite sign that spring is in the foregrounds of all our minds.

So if you find your kids stomping the snow off their boots and looking for an indoor activity, this recipe is perfect. Sam first brought this into our kitchen. She likes to serve them piping hot with ice cream on the side.

Samantha's Berry Turnovers

2 Frozen Pie Shells
Pie Filling of Your Choice (Sam likes Cherry)
Ice Cream

Defrost pie shells and remove from pie plates.
Place on counter and cut into four triangle sections. Place a spoonful of pie filling onto each triangle. Sometimes, Sam will add some fresh fruit in there as well (like blueberries).

Fold over and pinch the seams. Place turnovers on cookie sheet and bake for 20 minutes at 375 degrees. Serve with ice cream or whipping cream.

Gramps' Butterscotch Pie

Merry Christmas Everyone! I hope this blog finds you all prepping for the holidays in good spirits. The fridge is full, the presents are wrapped and the kitchen simmers with lots of wonderful flavours roaming through all rooms in the house. Lots to be thankful for.

As I type this by the fire, my butterscotch pies cool on the counter. Every year, fortunately for all of us, my husband's family remains true to the tradition of serving this for dessert at Christmas. Every time I make this, I have a new found patience for Gramps, the originator of the recipe. Lots of slow stirring with steady and persistent care as this comes together in a double boiler. I've also topped it with his meringue, and I have yet to do this perfectly. For the life of me, I can't figure out how to prevent meringue from 'weeping' or shrinking.

However, I think I've mastered it this year. So I will pass this along to you in hopes that all your culinary traditions come with great success. And if they don't, so what?! Enjoy each other and all the great memories that are born from Christmas.

Gramps' Butterscotch Pie

3/4 cup brown sugar
1/4 cup white sugar
1/3 cup flour (sifted)
2 cups scalded milk (I use whole milk for this recipe)
1/8 tsp. salt
3 egg yolks, beaten
1 1/2 tbsp. butter
1 tsp. vanilla

In double boiler, add sugars and flour. Add scalded milk gradually while stirring. Add salt. Cook 15 minutes, stirring constantly. Pour 1 tbsp. of milk mixture into eggs. Repeat. Combine the eggs with the rest of the mixture. Cook 3 minutes. Stir in butter. Cool, then add vanilla.

Pour into baked 9" pie crust. Cover with meringue and bake at 325 until meringue is browned.

Grasshopper Cake

My dear, sweet Ma has been making this one for years. When she posted on her FB status that she was whipping one up for Christmas dessert, a handful of people were asking for the recipe. And no, Curtis, there are no real grasshoppers in the cake!

I think she first got this recipe from a magazine back in the 80's. Amazing how it's grown along with us over the past two decades - a family favourite for sure!


"Yes, Tracey, I will be happy to make you a grasshopper cake as soon as I'm done opening up your magic bubbles. Maybe one day, you'll post the recipe on something called a 'blog'. You are the best daughter ever and I don't know how you put up with those three stinky brothers of yours. Now go fetch your Dad his hammer so he can finish putting up this lovely wood paneling."



Cheryl, this one's for you!



Mom's Grasshopper Cake

2 egg whites
1/2 cup sugar
1 3/4 cup sifted cake flour
1 cup sugar
3/4 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup buttermilk (you can also add a tablespoon of vinegar to regular milk as a substitute)
2 egg yolks
2 squares unsweetened chocolate (melted)

Heat oven to 350 degrees. Grease and flour two 8" round cake pans. Beat egg whites until foamy. Add the 1/2 cup sugar gradually and beat well until stiff.

Sift flour, sugar, baking soda and salt into large mixing bowl. Add oil and half the milk. Beat 1 minute and add remaining milk, egg yolks and chocolate. Beat for 1 more minute. Fold in egg white mixture.

Fill pans and bake until done, about 30 minutes. Turn onto racks and cool completely. Split each layer and put together with 'Grasshopper Cream' (below). Chill for several hours.

Grasshopper Cream

1 envelope unflavoured gelatin
1/4 cup cold water
1/2 cup green creme de menthe
1/3 cup creme de cacao
1 pint whipping cream

Add gelatin to cold water and let stand 5 minutes. Heat, but do not boil the liqueurs. Add gelatin and stir until dissolved. Cool (do not chill). Whip cream until stiff and fold in liqueur mixture. Do not beat in. Chill 15 minutes.

...and the Baking Continues...

I love, love, love this time of year! Pre-Christmas baking, pre-Christmas shopping and loads of gatherings with friends and family. All we need is a little more snow so we can hit the slopes and it would make for a perfect December.



Moving onward to more Christmas baking, I asked for others to post their faves. So here's one from Debbie Hignett. This girl knows what she's talkin' about. These look awesome and they're definitely going to find their way onto the cookie tray this year. Thanks, Deb!







photo by pinkbow on flickr

Deb's Mars Bars

Ingredients:
8 Mars Bars (regular size)
1/4 cup butter or margarine
3 cups Rice Krispies
1 package milk Chocolate Chips

Directions:
In a large glass bowl, melt Mars Bars and butter in microwave for 2 minutes until melted. Stir thoroughly. Reheat for another 30 seconds if not completely melted but do not overcook.

Pour in 2 cups of Rice Krispies and mix well. Gradually add 3rd cup until completely mixed.
Press out in a Glass 9"x13" cake pan. Cover, with plastic wrap, making sure plastic is not touching the Mars Bar mixture.

Put in refrigerator for 1 hour to set. Melt the milk chocolate chips in a glass bowl in the microwave for about 1 ½ minutes, stirring every 30 seconds until completely
melted. Take Mars Bar mixture out of refrigerator and pour melted chocolate over. Spread evenly.

Return mixture to refrigerator for at least one hour. Allow mixture to warm up for half an hour before cutting in to squares so that the chocolate top does not crack.

Chocolate Candy Cane Cookies

photo by epicurious.com

Let the festive baking season begin as the heart of cookies and catwalks comes to life! I have a slew of favourites that I whip up every year. If you have a traditional favourite, don't horde it to yourself! Share and I'll post.

Today, I started on the king of all Christmas cookies: Chocolate Candy Cane Cookies. An absolute must to bring in the month of December.

Chocolate Candy Cane Cookies

The Cookie
1 and 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg

The Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract
4-5 drops of red food coloring

The Final Touch
Candy Canes; crushed or chopped in food processor

Making the Cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric blender, beat sugar and butter in large bowl. Beat in the egg. Add dry ingredients and mix until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out a mound of dough and roll into a smooth ball. Place ball on prepared baking sheet, and repeat until cookie tray is full and leaving about 2 inches between each cookie.

Using the bottom of a glass, squish each ball to 2-inches round (edges will crack). Bake for about ten minutes (do not over-bake or cookies will become too dry). Set aside to cool.

Making the Filling:
Using electric mixer, beat icing sugar and butter until well blended. Add peppermint extract and 4-5 drops food coloring. Beat until pink, adding more food coloring for darker pink colour if desired. Spread 2 generous teaspoons filling on flat side of a cookie then top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Be sure that icing squishes out the side of the cookie sandwich.

The Final Touch...Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candy canes.

I usually quadruple this recipe as they're a favourite of many!! If you find it too dry from quadrupling the quantities, add one more egg to even things out.

Attention Male Shoppers...

photo courtesy of tracey.blanco on flickr

Due to the fact that I am, against my free will, in the grocery store about forty three times a week, I am confident with labeling myself a heavy user of said establishment. On that note, I am going to use this space to express my grievances with the *MALE SHOPPER.

Now I know this write-up won't be deemed politically correct in (what is supposed to be) a gender-respected society, but there are some serious infractions that need to be addressed.

*note: I know there are some exceptions (Spanky, perhaps you're reading this) but I know this speaks for the majority:

1. When you (yes, I mean YOU - the male shopper) need to linger over a shelf's selection, park your cart to the side of the aisle. Do not park your cart in the middle of the aisle while your eyes search for an item on your list; clearly written in your wife's hand-writing.

2. Don't stress. I know you were sent to get a can of diced tomatoes. The fact that there are several brand names shouldn't confuse you to the tenth degree. Stop clogging up the aisle with your cart and your stupified look as you survey all the cans. Just pick one. Not necessarily the cheapest one either. Splurge a little for that pot of chili she's going to make for the family tonight.

3. Most of my frustration is experienced in the produce section. Here's a thought. Bag your fruits and vegetables. Don't let them roll around in the cart and then pile them on the conveyor belt at check-out. It's in everyone's best interest if you group your selections together.

4. When you do come across the roll of bags in the produce section, grab a whole bunch while you have your chance. That will prevent you from stationing your cart in front of the bins that everyone is trying to access while you aimlessly (with much bewilderment) search for a bag while walking around with six bruised apples in your hand, and a watermelon in the other.

5. Do not bag vegetables and fruits together in one bag. This creates a massive hold-up at check-out. Much appreciated.

One day, as I was in checkout waiting for a man to pile his sixteen oranges and twelve kiwis on the conveyer belt, I perused through a 'Bon Appetit' issue and came across the most amazing dessert. It is one I now treasure and make on special occasions. It was time well spent alongside the agony in watching him complete his purchase. So, to him, I say thank you. For the rest of you, I leave you with the recipe. It's a lot of work, but well worth it. Just like the man in your life.





Molten Lava Cakes

Sauce

• 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1/3 cup hot water
• 1/4 cup light corn syrup
• 3/4 teaspoon peppermint extract

Cakes

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all purpose flour

• Vanilla ice cream

For sauce:
Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

produce photo courtesy of Ron, Ron, Ron on flickr

Coffee Cake

My Auntie Olga was my great grandmother's sister. She was a sweet, sweet lady who always embraced our visits. I can recall visiting her in this little apartment in Winnipeg, Manitoba. She was an incredible woman with lots of love to give. I can still hear her voice when she'd open her door, "Oh! Traceeee! Come in, come in!" .

There were many things to admire about Auntie Olga and I wish now that I could sit and talk with her; learn so much from her.

But my youth, of course, had me take her for granted and I missed the opportunity to ask her the important stuff. Nonetheless, I can recall asking her about two specific things. As superficial these talks seemed to be at the time, little did I know that it would be these two moments that help me remember her; for I can see her face and her smile as I replay them in my mind.

#1. Her Wrinkles: she never got wrinkles; even into her eighties. She looked incredible for her age and I remember being mystified by this. I asked her how this was possible; perplexed by her youthful appearance. She just laughed and said she was thankful for her good skin.

#2. Her Coffee Cake: she made great coffee cake. She really did. She served it often when we visited; a fancy dish resting on the coffee table atop a lace doily. I came to expect it and she never disappointed. I couldn't figure out what that crunchy good stuff was on top and she was happy to share her tips.

I can't do much about whether or not her fantastic skin made its way into my genetic makeup, but I can at least recreate her coffee cake.


photo by fusher is now on flickr

Auntie Olga's Coffee Cake

Mix Together:
3/4 cup sugar
4 Tbsp butter
1 large egg
1 cup sour cream or milk
salt
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda

Filling (the crunchy stuff I liked):
1/2 cup brown sugar
1 tsp cinnamon

Pour 1/2 of batter in 9 x 12 baking dish (or double the recipe to pour into a bundt pan). Sprinkle half of filling. With butter knife, cut filling through and into the batter. Repeat this for second layer of batter/filling.

Bake at 350 degrees for 30-35 minutes. Test with toothpick. (for Bundt pan, bake a little longer)

My Brownies

Meanwhile...back in the kitchen of Tracey Green...

So I'm attempting these Black Bean Brownies and feeling very wary of the outcome. I'm placing all the ingredients into my blender and, so far, loving the simplicity of this recipe. I decided to double the quantity because that's the way I roll. Go hard or go home.

My blender was wondering what was up as I finished adding these foreign ingredients to its interior. "What's with this black stuff?" it questioned. Where is the tequila? The Margaritas? The fruit smoothies? Where are the glasses with the little umbrellas? In a panic, it refused to completely blend the contents in its first attempt.

I continued to intermittently throw the switch back and forth, from on to off, while plunging and dunking the end of a wooden spoon into the sludge in hopes to get all those black beans minced into brownie batter. Upon my final try, I threw the switch to 'on' and my blender answered back, 'Huh? You expect me to keep doing this?' and its engine fried.

I decided to go another route and transferred everything to my food processor. Sweet success!


I poured the batter into a 10" x 13" pan, placed it in the oven and waited. A half hour later, I was confronted with the final taste test.

The Black Bean Brownies were....drumroll please....

Okay.

Yep. Just okay. But I wasn't sure if I mentally couldn't get passed the knowledge that legumes were messing around with my chocolate. A hook-up I didn't know I was ready to accept. So I wrapped up said brownies and took them to the school with me when I went to pick up my kids. I pushed my brownies onto some poor, unsuspecting Moms (sorry Kim, Carol, Linda and Antonietta!). And their verdicts were: "delicious, fudgy, can I have the recipe?".

Now, I'm not sure if they were just being polite but I'm going to take their words at face value. After all, these are nice, honest ladies whose opinions I respect! Also, the kids came home and dove right in, asking for seconds and thirds. So that says something.

I'll leave it up to the rest of you to decide whether these are worth gracing your kitchens. In the meantime, I'm adding 'New Kitchen Blender' to my Mother's Day wish list. (Jeremy, are you reading this!? Our poolside Margaritas depend on it!)

Black Bean Brownies
this is the doubled version

2 cans black beans (rinsed and drained)
6 eggs
1/2 cup vegetable oil
1/2 cup cocoa powder
2 pinches salt
2 teaspoons vanilla extract
1 1/2 cups white sugar
1 cup chocolate chips

Preheat oven to 350 degrees.

Place all ingredients (except for chocolate chips) into food processor or blender ( you know my sentiments on this!). Once it is all blended together, fold in chocolate chips.

Pour into greased 10" x 13" dish (I'm sure a 9" x 12" would be fine too) and bake in preheated oven for 30 minutes. Let cool, cut into squares and serve.

Monkey Bars

These. Are. Awesome. I can't possibly show you in words or photos how good these taste. My friend, Pam, introduced me to this recipe and I now make them every Christmas; often filling multiple tins with these mouth-watering, melt in your mouth, bars. Great gifts for teachers, friends hosting parties, or any other person lucky enough to cross your path if you're willing to share.

These are my Kryptonite. In fact, I think I'm going to rename them just that. Kryptonite Bars. Be warned.

Kryptonite Bars

1 sleeve Premium Plus Soda Crackers (I use Whole Wheat)
1/2 lb. butter (plus butter for pan)
1 cup firmly packed brown sugar
1 bag semi sweet mini morsels

Preheat oven to 400F. Grease cookie sheet with butter. Line sheet with parchment paper ensuring that edges of cookie sheet are also lined (I usually let paper sit higher than the sheet itself).

Cover parchment paper with single layer of crackers - edge to edge. Heat butter and sugar on high on stove in saucepan.

Boil three minutes - stirring constantly! Pour very hot mixture over crackers and spread.
Bake five minutes. Remove from oven and immediately cover with chocolate chips; spreading quickly as chips melt. Cool slightly and put in fridge.

Let harden and peel paper off back. Break up into pieces. Store in fridge or freezer.

Four Layer Square (aka Sex in a Pan)

photo courtesy of reinvented on flickr

When we spent part of our summer vacations at my grandmother's house, she prided herself in fattening us up during our stay (always fretting we were too thin). She would weigh us on the first and last day, nodding in approval when that scale marked her success with this endeavor.

This recipe was one of my Grandpa's favourites. My Grandma could never refer to this by its real name (Sex in a Pan) so she renamed it 'Four Layer Square'. But once you taste it, you'll know the reasoning behind the original label - sooo good! It was hard to turn this down once we entered adulthood. Her freezer always had a tray of this delectable dessert waiting for us and it was a true test of willpower to turn it down. That, and those late-night milkshakes...

Four Layer Square (aka Sex in a Pan)

1st layer:
1 cup chopped walnuts or pecans
1 cup flour
1/2 cup butter
3 Tbsp. sugar

Blend and press into a 9" x 13" pan. Bake at 350 for 20 minutes then cool.

2nd Layer:

Whip together:
8 oz. cream cheese
1 cup icing sugar
1/2 Tbsp. large size Cool Whip

Spread over cooled base.

3rd Layer:

Mix 2 cups cold milk with 2 small packages instant chocolate pudding. Pour over 2nd layer. Put in fridge until set.

4th Layer:

Spread remaining cool whip over chocolate layer. Sprinkle with crushed nuts if desired. Refrigerate.

Keep in freezer if desired and take out as needed; letting it thaw just a bit before serving.

Holiday M&M Cookies

holiday cookies with Zac, the blue-eyed boy, being very patient in the background...

Is it too early to get festive? As I type this, I'm running back and forth from kitchen to computer in 10-minute intervals; answering the demanding call of my oven's timer. One batch was a casualty - the sad victim of someone's husband 'helping' by turning the timer off. Yet, he leaves the cookies inside unbeknownst to the baker. Who does this sort of thing?!? I choose to overcome and forge ahead. Hope you all enjoy the ooey-gooey goodness of this traditional favourite in the Green household.

Holiday M&M Cookies

1 1/2 cups unsalted butter
1 1/2 cups brown sugar
1 1/2 cups white sugar

Cream together then add:

3 beaten eggs
4 1/2 cups Quaker Minute Oats
1 1/2 teaspoon vanilla extract
2 1/4 cup flour
1 1/2 teaspoons soda
2 bags Christmas Coloured M&Ms (220 gram bag)

Drop on cookie sheet then bake at 350 for ten minutes. Keep husband away from kitchen.

Samantha's Chocolate Chip Cookies

photo courtesy of scubadive67 on Flickr

This fall at the Town Fair, my daughter Samantha (age 10) entered the Chocolate Chip Cookie contest. Seeing her work so confidently in the kitchen was a sweet sight and I was adamant to let her perform her magic without parental interference (except for helping pull the trays out of the oven).

I wasn't surprised when she whipped up this year's winner. They were dee-licous! And as you can all tell from this blog's title, I am a cookie addict so I hold myself in high regard when it comes to taste-testing!

We had no idea that her little endeavor would mean car pooling another batch of these cookies on to the regional fair. The judging is this weekend and if she wins, she will move on to the Provincial finals.

They truly are fantastic and have replaced my long-loved childhood recipe. So enjoy these delights from Samantha's kitchen.

Samantha's Winning Chocolate Chip Cookies

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup melted unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions

Sift together flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients. Add chocolate chips. Drop dough onto greased cookie sheets.

Bake for 10 minutes in 350-degrees preheated oven, or until lightly browned.