Fruity Chocolate Roll

The fruity chocolate roll is one of Brandon's favorite desserts. He always helps with crushing the cookies, and mixing everything together. Cass is very good at crushing the cookies too, he is also very fast ( like always, everything turns into a competition in our house). I always make triple the recipe, just because is more convenient to have the rolls in the freezer for when they want something sweet. I will list the recipe with the original quantities it makes 2 small rolls or one larger. 

Ingredients:

250 g of plain sweet biscuits crushed

1 cup of bottled fruit mince ( I used the organic one with brandy flavour)

2 cups of desiccated coconut (unsweetened)

100 g of butter (unsalted)

100 g of semisweet chocolate chips 

Icing (optional)

1 tbsp of cocoa sifted

1/4 cup of icing sugar sifted

1 tbsp of warm water

30 g unsalted butter(room temperature)

desiccated coconut to garnish

In a large mixing bowl combine the crushed biscuits, fruit mince and coconut.

Combine the chocolate,and butter in a double broiler, stir over barely simmering water until melted. Pour over the biscuit mixture.

With a wooden spoon stir until the mixture is well combined ( or you can use your clean hands).

On a sheet of plastic wrap. Scoop the mixture. Shape it in a log, and wrap it tightly. Tie the ends.

 

Place the roll(s) in the freezer for 4-6 hours or over night.

To make the icing:

Combine the sifted icing sugar and cocoa in a small bowl, add the water. Mix well. Add the softened butter and whisk until smooth.

 

Using a spatula spread the icing over the roll.

Sprinkle some coconut over the roll. Place the roll in the fridge for 10 to 15 minutes for the icing to harden. 

Cut the roll into slices and....

.... Enjoy!

Those are the biscuits that I used for the roll.

Chocolate Banana Bread

Banana bread is something that I make on weekly bases. I buy organic bananas and unfortunately those don't last for to long.  Banana bread is the answer to my to ripe to eat bananas. This recipe comes from a very acclaimed canadian chef Jean Paré. It can be find in her book "Most Loved Festive Baking".

Ingredients:

1/2 cup of unsalted butter ( room temperature)

2/3 cup of granulated sugar

2 large eggs

1 cup of mashed banana (3 medium)

1 tsp of vanilla extract

2 cups all purpose flour

1/2 semi-sweet chocolate chips

1/2 cup chopped walnuts ( optional)

2 tbsp of cocoa (sifted)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

In a large mixing bowl cream butter and sugar.

Add the eggs one by one, beating well after each addition and scraping the sides of the bowl as needed it. Add banana and vanilla.

 

Beat well.

Sift together the flour, cocoa, baking powder, baking soda and salt.

Add the dry ingredients to the banana mixture. Stir until just moistened.

Add the chocolate chips and  chopped walnuts.

Stir well. Spread the batter evenly in a greased 9x5x3 inch loaf pan.

Bake in a preheated oven of 350˚F for 1 hour, or until the wooden pick inserted in the middle comes out clean. Let stand in pan for 10 minutes before removing to cooling rack.

Enjoy!

More banana recipes

Chocolate banana cupcakes.

Classic banana sour-cream bread.

Banana walnut brownies.

Sour Cream Coffee Cake

It's no secret that I cannot walk by a book store without going in for a browse... and I cannot live the store without buying a cookbook. I was especially happy when a few weeks ago I found a small booklet released by the" Company's Coming", entitled Coffee Cake Classic. Amazing recipes, I can't wait to try them. So far I only tried one, the sour cream coffee cake, which was Cass's choice. It tasted delicious and was very easy to make. The sour cream keeps it moist, can be served on its own or with a dollop of whipped cream.

Ingredients:

1/2 cup butter softened

1 cup of granulated sugar

2 large eggs

1 cup of light sour cream

1 tsp of pure vanilla

2 cups of all-purpose flour

1 tsp baking powder

1 tsp of baking soda

1/4 tsp salt

Cinnamon nut topping

1/2 cup of brown sugar packed

3 tbsp of chopped walnuts or pecans

1 tsp of ground cinnamon .

Beat butter and sugar in a medium bowl until light and fluffy.

Add eggs one by one beating well after each addition. Add sour cream and vanilla, beat well.

Combine the flour,baking powder, baking soda and salt in a medium bowl. Add to the butter mixture and stir.

Spread  half of the mixture evenly in a greased 9 x 9 inch baking pan ( I used a larger baking pan because a doubled the recipe)

Cinnamon nut topping.

Combine the brown sugar, finely chopped walnuts or pecans and cinnamon in a small bowl. Sprinkle half of the mixture over batter in the pan.

Drop the remaining batter by tablespoonfuls over the batter, to make it easier to spread.

Spread evenly.

Sprinkle the rest of the topping evenly over the batter

Bake in a preheated oven of 350˚F, for 40 minutes. Every oven is different so the test with the toothpick works best.

The cake is ready when the toothpick inserted in the middle comes out clean!

Serve with a dollop of light whipped cream and a steaming cup of coffee.

Enjoy!

Here is a picture of the booklet that the recipe comes from

Apple UpSide-Down Cake

This is one of my family's favorite deserts with apples. Curious enough I found this recipe years ago in a "Milk" calendar, actually is the 1998 calendar and still have it. I still buy the calendar every year, I love the recipes they feature. Especially because like in the calendar's name all of them are made with milk. The calendar is sponsored by the Dairy Farmers of Ontario, and all the recipes are created especially for the calendar. a great way to include more dairy in your diet ( no offense to any vegans).

Ingredients:

Topping

1 tbsp butter

1 tbsp bread crumbs

4 apples, cored and sliced

1/2 tsp cinnamon

Cake batter:

3/4 cup butter softened

1 1/2 cups brown sugar

3/4 cup ground almonds

3 eggs

2 1/2 cups all purpose flour

1 1/2 cups milk

1/2 cup sour cream or plain yogurt

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

Preheat oven to 375˚F.

To make the topping, butter a 13x9 inches baking pan and sprinkle bread crumbs. Set aside.

In a large bowl toss the apple slices with brown sugar and cinnamon.

Arrange the apple slices evenly on bottom of the baking pan.

To make cake batter:

Beat butter and brown sugar until light and fluffy.

Beat in ground almonds and eggs. Stir in the rest of the ingredients until smooth.

Spoon batter over apples. Bake in the preheated oven for 40 to 45 minutes.

Or until the toothpick inserted in the middle comes out clean.

Place on a cooling rack for 15 minutes, if necessary run a knife around the edges. After 15 minutes, place the cooling rack on top of the baking pan and invert the cake. Let cool completely before cutting.

Serve with whipped cream if desired.

Enjoy!

Danish Pastry "Flowers"

I love making those for weekend mornings. I usually make the dough on saturday night, and place it in the fridge until morning. The boys love to wake up to the smell of freshly baked danish. Works great with hot chocolate and of course with a cup of steaming coffee.

Ingredients:

1/4 cup warm water

1 tsp granulated sugar

2 1/4 tsp active dry yeast

4 cups all purpose flour

1 1/4 cup granulated sugar

1 tsp salt

1 1/4 cup cold butter cut up

1 cup milk

2 large eggs fork beaten

1 large egg fork beaten

16 tbsp of raspberry gem, or apricot gem, or lemon curd

16 tsp of cream cheese cut in small thin cubes ( optional)

Icing sugar to dust.

Stir warm water and sugar in a small bowl until sugar is dissolved, sprinkle yeast over top. Let stand for 10 minutes.

Combine the flour,granulated sugar,salt. Cut in the butter until the mixture resembles coarse crumbs.

Pour the milk into small saucepan. Heat and stir on medium heat until very hot. Transfer to a separate medium bowl. Let stand for 5 minutes to cool slightly. Slowly add the 2 fork beaten eggs.

Add the yeast mixture. Stir.

Add the yeast mixture to the  flour mixture, mixing until a soft dough forms. Place in a separate greased large bowl, turning once to grease top. Cover with greased wax paper and tea towel. Refrigerate for 6 hours or overnight.

This is how the dough looks after a night in the fridge.

Divide the dough in 2 portions. Roll out 1 portion on a lightly floured surface into a rectangle of about 8x16 inches. Cut the rectangle into 8 smaller rectangles.

Fold  the corners of each rectangle almost to the center. Press down to make a dent. Arrange on a, greased baking sheet( or lined with silicon mat). Brushed with the 1 egg fork beaten. Repeat with remaining portion of dough.

Place 1 small cub of cream cheese if using, and spoon 1 tbsp of gem on top. I made some with raspberry gem.

And some with apricot gem. Cover loosely  with wax paper and tea towel and let rest for another 15 minutes.

Bake in a preheated oven of 400˚F, for about 20 minutes or until golden brown.

Let cool down on a cooling rack, sprinkle with icing sugar if desired.

Enjoy!

English Rice Pudding

I love rice, one of my favorite side dish is risotto. It's just logic that also rice used for desert would be at the top of my list.

This recipe I found years ago in a rice recipe cookbook, since then it became one of our favorite rice desert.

Ingredients:

1/2 cup of short grain rice

2/3 cup of water

1 liter of milk ( 4 cups, not fat free)

1 tsp of pure vanilla extract

2/3 cup of whipping cream

3 egg yolks

3 tbsp of sugar

3 egg whites

Preheat the oven to 315˚F. Lightly grease an 7 cup ovenproof dish. Half fill a baking dish with water and place in the oven.

Wash the rice and leave to drain in a sieve for 10 minutes.

Bring the 2/3 cup of water to boil in a heavy saucepan, stir in the rice and let boil for 2 minutes or until the water is absorbed.

Stir in the milk and vanilla extract and bring to a boil stirring. Turn down the heat and simmer uncovered for 15 minutes, stirring occasionally, or until the rice is cooked.

In a small bowl combine the egg yolks, whipping cream and the sugar.

Remove the rice from the stove and set aside to cool for 5 minutes, then whisk in the egg yolk mixture.

Beat the 3 egg whites in a mixing bowl until soft peaks form. Gently fold the egg whites thru the rice mixture then pour into the prepared dish.

Place the dish in the baking tin (the one that you placed in the oven earlier). Bake for 30 minuted or until a golden color on top

After 30 minutes, when the rice pudding has a nice color on top, cover with tin foil and bake for another 45-50 minutes until just firm.

Serve warm. Dust with icing sugar if desired or serve with fresh fruits.

Enjoy!