Cookie within Cookie

Cookie within Cookie
Prep Time: 20 min       Cook Time: 15 min      Ready In: 35 min
Serving Size: 8


INGREDIENTS

1 Pkg Chocolate Cookie Mix
1 Egg
1 Stick of Butter (soften)
8 Oreo Cookies



DIRECTIONS

Preheat oven to 375 degrees.

Follow the directions as per the cookie mix. Stir together egg and butter with cookie mix until well blended.

Wrap cookie dough around Oreo cookies, make sure the Oreo is covered completely with chocolate dough mix.

Place dough onto a baking sheet and bake for 15 minutes or until golden brown.

Let cookie cool for at least 5 minutes and enjoy the cookie goodness.

Cake Pop Halloween

 

Halloween Cake Pop

Prep Time: 1hr    Cook Time: 0 min    Ready In: 1 hr

Serving Size: 50

INGREDIENTS

1 Cake (any flavor)

2/3 Cup Frosting (any flavor)

6 Cups White Chocolate

Food Colouring

Fondant

Decorating Gel

Tic Tac

50 Wilton Cake Pop Sticks

1 Block Styrofoam

DIRECTIONS

In a mixing bowl, crumble a cake with your hands. Add in frosting and mix well.

Line 3 sheet pans with wax paper. Roll cake into a ball, about the size of a ping pong ball.

Place cake balls onto sheet pan and freeze for 20 minutes.

Melt chocolate in a double boiler. Make sure that the pot is deep enough to submerge the whole cake ball. I have used orange colouring for pumpkin cake pops and lavender for the monster pops.

Tip: Dip one end of the stick into melted chocolate and stick a cake ball onto the stick. This will help the cake to adhere to the stick.

Put the cake with stick into the fridge for 5 minutes. Dip each cake into melted chocolate.

Pumpkin: add a green tic tac onto the top of the cake pop to from the stem part of the pumpkin. I have also drawn eyes and month of the pumpkin with black gel.

Monster: let the first coat of chocolate dry. Add more chocolate onto the ball by drizzle, dab and dot with a fork, to give the texture/3D effects. Roll out some white fondant to about 1/8" thick. I have a eye shape cookie cutter, you can use a circle cutter and adhere fondant with chocolate to the cake pop. Dab a blue gel dot onto the center of the fondant to make a one eye monster cake pop.


Put the cake pop onto the styrofoam and return to fridge for 5 minutes and serve!!




 



 

Mini Pound Cakes

Mini Pound Cakes
Prep Time: 10 min      Cook Time: 17 min      Ready In: 27 min
Serving Size: 72 Mini Cakes


INGREDIENTS

1 Cup Butter At Room Tempature
1 1/2 Cup White Sugar
3 Eggs
2 Cup Flour
1/3 Cup Milk

DIRECTIONS

Preheat oven to 350 degrees. Line pans with mini cupcake liners.

In a large bowl, cream together butter, sugar and eggs until fluffy.

Add in flour and milk, mix until ingredients are well incorporated.

Pour batter into liners. Bake for 17 mintues or until a toothpick inserted into the center of cake comes out clean. 

Let cake cool on cooling racks.

Banana Bread

Banana Bread
Prep Time: 10 min    Cook Time: 50 min     Ready In: 60 min
Serving Size: 8



INGREDIENTS

3-4 Ripe Bananas Depending on the size
2 Cup Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Butter At Room Temperature
3/4 Cup Brown Sugar
2 Eggs
1/2 Cup Chopped Walnuts (Optional)



DIRECTIONS

Preheat oven to 350 degrees. Grease a 4"x8" loaf pan.
In a large bowl, smash the bananas. In a separate bowl, cream together butter, sugar and eggs. Add in flour, baking soda and salt. Stir in bananas until blended.

Pour batter into pan and bake for 50 minutes or until a toothpick inserted into center of the bread comes out clean.

Let bread rest for at least 10 minutes in the pan. Move bread onto cooling rack and let cool for 30 minutes before serving.

Green Tea Cheesecake

Green Tea Cheesecake
Prep Time: 10 min     Cook Time: 25 min     Ready In: 1 hr 35 min
Serving Size: 8


INGREDIENTS

2 Cups Cream Cheese
3/4 Cup Sugar
2 Tbs Green Tea Powder
1 Tbs Vanilla Extract
2 Eggs
1 Pie Shell


DIRECTIONS

Pre heat oven to 350 degrees. In a medium size bowl, beat cream cheese at room temperature with sugar, green tea powder, vanilla extract, and eggs until well blended.

Pour mixture into the pie and flatten the surface with a spatula. Bake cake for 25 minutes and let cook in the fridge for 1 hour before serving.

Hockey Puck Cake

Hockey Puck Cake
Prep Time: 3 hours     Cook Time: 35 min      Ready In: 3h 35 min
Serving Size: 11




INGREDIENTS

2 8 x 8 in Chocolate Cake
2 Cups Butter Cream Icing or Frosting

1 1/2 Cup Royal Icing
4 Cups Semi Sweet Chocolate


DIRECTIONS


Bake chocolate cake and let cool. In this case, I have used a box of cake mix and followed their directions.
Cut the cake into 8 pieces. Crumble each piece. Make sure there are no big chucks because this will lead to lumpy pucks.

Mix in icing and crumble cake until smooth.

Line baking sheets with parchment paper. Form the crumble cake into a 3 inch ball. Put the ball into the center of a circle cookie cutter. Flatten the ball with fingers and remove cookie cutter.

Put the cake in the freezer for 15 minutes until solid. Meanwhile melt the chocolate in a double boiler.
Dip each cake into the chocolate and smooth out the edges with a spatula. Put the cake back into the freezer for 10 minutes. Take out the cake and decorate with logo.

Make three batches of royal icing, white, green and blue.
First make a white circle as base and let it set and dry about 25 minutes.
Now pipe a blue rectangle and draw in a hockey stick. Fill in the corners with blue and leaving the hockey stick white and let  dry for 25 minutes.

Lastly, with the green royal icing, pipe around the blue rectangle, leaving about 3mm space in between.

Serve it to any Canucks Hockey Fan : )

Pretzel Twists

Pretzel Twists

Prep Time: 1 hr 30 min      Cook Time: 8 min      Ready In: 1 hr 38 min
Serving Size: 48


INGREDIENTS
8 g Active Dry Yeast
1/2 Tsp Sugar
3/4 Cup Warm Water about 110 degrees
2 1/2 Cup Flour
1/4 Cup Sugar
2/3 Tsp Salt
1/2 Tbs Oil

1/2 Cup Baking Soda
4 Cup Boiling Water



DIRECTIONS

In a small bowl, combine warm water, dry yeast and 1/2 tsp sugar and let stand for 10 minutes.

In a large bowl, mix together flour, sugar and salt. Make a well in the center of the bowl and add in oil and the yeast mixture.

Knead the dough until smooth about 10 minutes. Oil a bowl and place dough into the center. Cover bowl with plastic wrap and place in a warm place until the dough is double in size. This will take about one to one and a half hour depending on how warm the room is.

Pre heat the oven to 450 degrees. Line baking sheet pan with parchment paper. Place a sheet of wax paper onto a working surface. Separate dough into 48 pieces. Split each piece in half and roll dough into two balls. Form each ball into a rod  about 1.5 inch long with the palm of your hands. Twist two rod together to form a pretzel twist pinching the ends together.


In a medium size bowl, mix together boiling water and baking soda. Dip pretzel twist into the baking soda water for 30 seconds and place onto the baking pan.

Bake pretzels for 8 minutes.


For various topping ideas:

Dip pretzel in melted butter and sprinkle with salt
Dip pretzel in melted butter and sprinkle with Cinnamon sugar

Crullers Doughnuts

Crullers Doughnuts

Prep Time: 1hr 20 min     Cook Time: 15 min    Ready In: 1hr 35 min

Serving Size: 24

INGREDIENTS

1 Cup of Water

1 Cup of Flour

1/4 Cup of Unsalted Butter

1 1/2 Tbs of Sugar

1/2 Tsp salt

4 Eggs

Vegetable for Frying

GLAZE

2 Cup of Icing Sugar

1/4 Cup of Milk

DIRECTIONS

In a pan, bring butter, sugar and salt to a boil. Remove pan from heat and add flour. Stir until all ingredients are well mixed. Return pan and heat for 2 minutes to reduce moisture.


Place the mixture into a mixer with paddle attachment. Add in one egg at a time, mix with medium speed. The dough should be smooth and glossy when the four egg is completely incorporated.

Line sheet pans with wax paper. Fill a pastry bag with dough and with Wilton tip 12 pipe into 24 circles one inch apart. Freeze the dough for one hour, this allows the dough to harden and holds its shape.

Pour vegetable oil into a deep fryer or a large pot, about 2 inches high. Heat oil to 350 degrees. Fry 3-4 crullers at a time. Fry each side for 2 minutes and flip them once or cook until brown. Remove crullers from oil and place them in a brown paper bag to drain and cool down.

In a small bowl, mix together icing sugar and milk. Dip doughnut completely in the glaze and let stand on a plate and cool before serving.

Pocky Sticks

Pocky Sticks

Prep Time: 30 min     Cook Time: 15 min       Ready In: 45 min

Serving Size: 40

INGREDIENTS

1 Cup of Butter (at room temperature)

1 Cup of Icing Sugar

1 Egg

1 1/4 Cup of Flour

1 Tbs of Vanilla Extract

DIP

3 Cup of Chocolate Chips

1/2 Cup Cream

Sliced Almonds

DIRECTIONS

In a large bowl, mix together butter, icing sugar and egg. Add in flour and vanilla. Knead the dough until the mixes form into a smooth ball.

Cover the dough and place into the fridge for one hour.

Pre-heat oven to 300 degrees. Line baking sheets with parchment paper.

Divide dough into 40 pieces. Shape into a ball and roll out each piece into batons with your palm. Roll out the pocky stick until it is finger thick and 7 inches long. Place the sticks onto the banking sheets and bake for 15 minutes or until brown.

Let the pocky stick come to cool at room temperature. Melt chocolate and cream in a double boiler. Dip each stick into the chocolate and placed on a baking sheet lined with wax paper. Sprinkle on some almond thins and place pocky stick into the fridge for 15 minutes or until the chocolate has set.


You may use white, milk or dark chocolate for the dip. For more verity, you may also sprinkle coconuts, and other toppings to the pocky sticks.

Marshmallow

Marshmallow

Prep Time: 2 days      Cook Time: 15 min       Ready in 2 days 15 minutes

Serving Size: 12 per pack of Jello Mix

I have made sever batches of jello to mix up the colours. I have used strawberry for pink, lemon for yellow, grape for purple and orange for orange!

INGREDIENTS

1/2 Cup of Hot Water

3/4 Cup of Granulated Sugar

1 Cup Icing Sugar

1 Pkg of Jello (85g)

3 Tbs Corn Syrup

DIRECTIONS

In a medium microwavable bowl, mix together jello powder, sugar and hot boiling water. Stir and heat mixture for 1 minute. Take out the bowl from microwave and stir until mixes are dissolved. Add in corn syrup and stir again until well mixed.

Let the mix sit in the fridge for half and hour or until lukewarm.

Meanwhile, line a square pan with waxed paper. Spray pan with cooking spray, lightly coated.

Beat jelly mixture on high for 12 minutes until stiff. Transfer stiff mixture to pan and spread out to form a even layer. Refrigerate over night.

Place a pieced of was paper over working surface. Sprinkle with some icing sugar to coat surface. Unmould marshmallow from pan. Dust surface with icing sugar, and remove the wax paper. Cut marshmallow into rectangular chucks or cubes and dust each edge with icing sugar and let dry on the counter overnight.

Coconut Cupcakes

Coconut Cupcakes
Prep Time: 10 min    Cook Time: 0       Ready In: 10 min
Serving Size: 4

INGREDIENTS
4 Cupcakes
1/2 Cup of Shredded Coconut
12 Chocolate Easter Eggs
1/2 Cup of Butter Cream


DIRECTIONS
Ice the cupcake with butter cream. Place shredded coconut into a plate or a bowl large enough for one cupcake to dip into. Dip cupcake with coconut, the butter cream should act as a glue to combine the coconut with the cupcake. Place 3 chocolate eggs on top of the coconut and Enjoy!

Chicken Cupcakes for Easter

Chicken Cupcakes for Easter

Prep Time: 10min    Cook Time: 0    Ready In: 10 min

Serving Size 4

INGREDIENTS

4 Cupcakes

1/2 Cup of yellow butter cream

1/4 Cup of Fondant

10 ml of Black Edible Gel

Food Colourings

DIRECTIONS

Top each cupcake with yellow butter cream about 1/4 inch thick. Roll out white fondant into 1/8 inch and cut 8 quarter size circle. 

With the left over fondant, add in one drop of red and 2 drops of yellow food colouring. Mix together until the colour is well blended. Roll out the orange fondant into 1/8 inch thick and cut 4 triangles, 1cm by 1cm by 1cm.

With the left over orange fondant, add in one drop of red food colouring and make sure the food colouring is well blended. Roll out the deep orange fondant into 1/8 inch thick. Cut fondant into 12 strips, 1mm by 2cm. Combine 3 strips together at one end of the strip with water to adhere.

Place fondant as the picture above and decorate eye balls with black gel.

Japanese Style Cheesecake

Japanese Style Cheesecake
Prep Time: 10min    Cook Time: 35 min    Ready In: 45 min
Serving Size: 8


INGREDIENTS
30 ml Flour
125 ml Cream Cheese
60 ml Milk
60 ml Sugar
5 ml Butter
3 Eggs
2 Cups of boiling water


DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl, beet flour, egg yoke, cream cheese and milk together until blended. In a separate bowl, beat egg white until soft peak. Add sugar and beat until stiff peak. Fold in other ingredients and pour into a greased 9 inch round baking pan.

Pour boiling water onto a baking sheet pan and add in the round baking pan. Bake for 35 minutes and enjoy.

Cream Brulee

Cream Brulee

Prep Time: 10 min    Cook Time: 30 min    Ready In: 40 min

Serving Size: 6

INGREDIENTS

8 Egg Yokes

500 ml Heavy Cream

1/2 Cup of Sugar

1 Tbs Vanilla Extract

DIRECTIONS

Pre-heat oven to 300 degrees.

In a pot on medium heat, bring cream and 1/4 cup of sugar to a boil and take it off heat.

In a medium size bowl, whisk egg yoke and vanilla extract together. Add in the cream mixture a little at a time with constant stirring. Strain mixture through a fine sieve into a jug. Divide mixture between 6 ramekins.

Arrange ramekins in a roasting tray, fill with boiling water to half way. Cover tray with aluminium foil and place into the oven for 30 minutes.

Remove from oven and allow to cool. Put into fridge for at least 2 -3 hours. Just before serving, sprinkle 1 to 2 teaspoons of sugar on the surface of each custard. With the Cream Brulee torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and become golden brown and bubbly. Serve immediately!

Vegan Fondant Chocolate Cakes

Vegan Fondant Chocolate Cakes

Prep Time: 2hr min   Cook Time: 20 min    Ready In: 2hr 20 min

Serving Size: 12

This is a vegan recipe because we were accommodating an allergy factor that one of the kid has. I was worried about omitting the eggs in the cake recipe but the cake turned out great. This is my first time working with fondant. I have always wanted to try especially after watching so much Cake Boss. I have really enjoyed the experience and will play with more fondant soon!

INGREDIENTS

1 Box Chocolate Cake Mix

1 Box Wilton Ready-To-Use Pure White Rolled Fondant ( We have purchased this at Michales Craft Store)
1 1/4 Cup Water

1/3 Cup Vegetable Oil

1/2 Jar of Vanilla Frosting (we used ready made from Betty Crocker)

DIRECTIONS
Pre-heat oven to 375 degrees.
Follow the instruction from the cake mix. Usually the recipe will ask for 3 eggs, 1 1/4 cup of water and 1/3 cup of water. We have omitted the eggs for this recipe. Mix water, oil and cake mix together.

Grease pan, scope the cake batter into a heart shape pan until it is half way filled. Depending on the size of each cake you will have to adjust baking time. Generally, the larger it is the more time it will take to bake.

For This recipe, we used 5 inches heart shape foils. We baked the cake for 20 minutes. Let cake cool, either at room temperature for 30 minutes or if you want to speed up the process put the cake in the freezer for 10 minutes.

Dirty Icing does two things:
 1) icing acts as a glue for the fondant and the cake
 2) icing fills holes and prevent cake from crumbling

You can dirty ice cake with any frosting. Keeping in mind that you want a frosting that will harden when dry to hold the cake in shape. To dirty ice the cake, you will need to spread a thin layer of frosting all over the cake. Use a butter knife or a spatula to spread the frosting. The layer of frosting should be thick enough to cover the cake like when you are buttering a piece of toast. Let cake sit in the freezer for 10 minutes or the fridge for 30 minutes.

With a clean surface, you can roll out your fondant. Keep unused fondant in an air tight container. Roll out enough fondant to cover the cake. The fondant should be about 1/8 inch think. Place fondant over cake, carefully press the fondant onto the cake with your fingers or your knuckles if you have long nails like I do. Lift the fondant up and down until you get your desired fondant shape. You should not have to fold or over lap any fondant. You may need to try a couple of time before you get a hang of this.

Once you have place the fondant over the cake and all the surface are smooth, you may trim the excess bits off. You may use a fondant cutter, or a pizza cutter, or a knife. In this case, our pizza cutter was too big and we do not have a fondant cutter so we used a knife. Carefully cut off where the fondant and the cake edges meet. This was a bit tricky to deal with because the edges that I cut was not smooth but I did try and tuck the fondant under the cake so it didn't look as bad.

Overall I liked playing with the fondant, it was easier than I thought. The best part was it tasted really great!! I originally thought that fondant would be taste supper sweet and hard, but it turns out to be a nice chewy gum like soft texture. I was really happy with the results : ) I will be visiting Michaels Craft soon for more fondant tools!

Candied Orange & Lemon Peels

Candied Orange & Lemon Peels

Prep Time: 2 Days     Cook Time: 1hr      Ready In: 2 Days 1 hr

Serving Size: 24

INGREDENTS

6 Oranges

6 Lemons

5 Cups Sugar

Water

DIRECTIONS

Cut the bottom and top off the oranges and score the orange into quaters. Peel the skin off the orange. Cut the peel into stips about 1/4 inch wide. One orange can provide 16 strips. Do the same for the lemons, one lemon can provide 12 stirps.

*If you cannot use up all the lemons and oranges you may save your orange and lemon peels each time you consume one. You may freeze the peels until you have enough to make this recipe.

Bring a pot of water to boil. Add in orange peel. Boil for 5 minutes. Strain the peels.

Repeat the above step for 2 more times. This process will get rid of the bitterness found in the peels.

Wisk 4 cups of sugar into 4 cups of boiling water in a container. Put in the orange peels. Let it sit overnight with cover. Strain peels, coat with sugar and let it dry over the counter. Alternatively you may dry out the moisture by placing the peel into an over at 200 degrees. Check on the peels every hour and they should be good after 2hr.

*Repeat for lemon peels. You do not want to boil the lemon and orange peel together because their flavor will cross contaminate.

You can put the candied Orange & Lemon Peels into a clear cellophange bag. I got the cellophane bags at Walmart for $2/10pack.  Now you can give the candied peels to your family and friends!