sweet Archives - Keeping With The Times

Cream Cheese and Hazelnut Cookies

December 11, 2017 by Barb 13 Comments

Cream cheese and hazelnut cookies people! Need I say more?

PLUS!! I dipped them in melted chocolate and AGAIN in hazelnuts. OMGoodness.

All I can say is ’tis the season (and maybe if you get out for that daily walk it won’t seem so … so … scandalous ;)

Cream Cheese and Hazelnut Cookies

Ingredients

4 cups all-purpose flour
1 tsp salt
1 pound butter, softened
6 oz cream cheese, softened
1 1/4 cups sugar
2 Tbsp plus 1/2 tsp vanilla
1 1/2 cups hazelnuts, toasted and chopped fine
1 cup hazelnuts, chopped very fine (to roll logs in)

Instructions

Sift together flour and salt. Cream butter and cream cheese on medium until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low and add flour mixture. Mix until just combined (do not over mix). Mix in toasted hazelnuts.
Divide dough into two equal amounts and shape each piece into an 8 1/2 inch long log (about 2 inches in diameter). Roll each log in 1/2 cup finely chopped hazelnuts.Wrap each log in parchment and freeze until firm, about 30 minutes.
Preheat oven to 350 degrees with racks in upper and lower thirds. Remove one log from freezer. Cut log into 1/4 inch thick rounds. Transfer to baking sheets.
Bake, switching positions of sheets and rotating halfway through, until cookies are golden around the edges, 18 - 20 minutes. Transfer to wire racks; let cool. Repeat the process with remaining dough using cooled cookie sheets.

Notes

Recipe adapted from Martha Stewart

Homemade Apple Cider

November 7, 2017 by Barb Leave a Comment

Homemade apple cider is so easy to make, I’m shocked I haven’t tried it before! But I suppose the only time I’d think about making apple cider is when I have so many apples I don’t know what to do with them—which is what happened this year.Our friends have a mini orchard and I was lucky enough to be given the go-ahead to pick all the apples I wanted! It was literally a windfall … perfect little apples falling off trees by the buckets. I scooped up as many as I could and quickly set about making pies, crisps, and sauce that will last until March. I used the smallest ones to make jelly (which is delicious btw) and I still had apples galore. What was I going to do with them all?

Well, one day I was out and about shopping and found myself at Williams-Sonoma (ha, I actually make a bee-line for that store) but, nevertheless… there I was. And the smell that was wafting about was incredible.

Turns out they were serving apple cider using their specialty spices and apple juice concentrate. I helped myself to a little sample, purchased the spices, but passed on the juice concentrate because I felt it was a bit expensive.

As I made a mental note to pick up some apple juice at the grocery store I had an “aha” moment … why don’t I make my own?!

So that’s how my homemade apple cider recipe was born.I made it for my family at Thanksgiving and it was a huge hit!Perfect for Christmas too!

Homemade Apple Cider

Author: Barb

Recipe type: Beverage

Ingredients

Enough small apples to fill a large pot
Enough water to cover the apples
Brown sugar to taste (I used about 1/4 cup for the entire pot)
Mulling Spices (I used the Williams-Sonoma mix) but you could use:
cinnamon
dried orange rind
whole allspice
whole cloves

Instructions

Wash apples; cut in half and remove stems and blossom ends
Place in large pot and cover with water
Bring to boil and let cook for 5 minutes
Cover and reduce heat
Simmer for 30 minutes
Crush using a potato masher
Let simmer 15 minutes more, adding water to keep the pot full
Strain through a large colander and toss the pulp, seeds, skins, etc.
Strain again through a fine sieve
Line a clean colander with several layers of cheesecloth and strain again (or not, if you don't mind a bit of cloudiness which isn't a bad idea)
Place strained juice in a big clean pot on the stove and bring to a boil
Reduce heat and add 2-4 Tablespoons spices and brown sugar to taste
Let simmer for 15 minutes, adding a bit of water if the juice tastes too strong
Remove spices *see my note
Serve in small mugs with a stick of cinnamon for garnish

Notes

I recommend the Williams-Sonoma Mulling Spices as the blend includes some oils that most likely really boost the flavour (and no this is not an ad ;)

I left the spices in the pot and let it all simmer on the stove as long as there was cider left ... the aroma in the house all day was incredible!

Enjoy!

PIN for later

Homemade Ice Cream Tips and Tricks

August 9, 2017 by Barb 3 Comments

This summer I was inspired by my youngest daughter to try my hand at homemade ice cream and oh my heavens! I really had no idea it was going to change my life (yeah, perhaps that may be a bit dramatic, but nonetheless ;)

Making homemade ice cream is so easy! and by using only fresh, simple, ingredients it’s beyond rich and delicious! Commercially prepared frozen desserts have gums and preservatives added to make them firmer (and there’s nothing wrong with that—manufacturers have to add these stabilizers or their products would not get to our tables in the beautiful condition that they do). But making your own is just that much better.

First up, you need an ice cream maker: I purchased the Cuisinart Ice Cream Maker with Extra Freezer Bowl. Then you need one or two (or three) homemade ice cream storage tubs. Yes, it’s a bit of an investment, but trust me, it’s worth it!

Yummy, slurpee, melty, deliciousness!

There are two types of homemade vanilla ice cream: simple (uncooked) and custard (cooked.) I decided to make the custard as it sounded richer and fuller.

The *recipe also called for fresh vanilla beans—something I’ve never tried. I actually had to call my friend and cook/baker extraordinaire, Deb, as in Interview With a Neighbour to see if she could give me a couple beans … and she did :)

Vanilla Bean Custard Ice Cream

Ingredients

2 cups 3% milk
2 cups heavy cream (35%)
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1 1/2 teaspoons pure vanilla extract

Instructions

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
Once the milk/cream has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture MUST NOT boil or the yolks will overcook--the process should only take a few minutes.
Pour the mixture through a fine mesh stainer (discard the vanilla pod) and bring to room temperature. Stir in vanilla extract. Cover and refrigerate 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Notes

*Recipe from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

Next I tried peanut butter and uh oh, oh dear … my fav!

Homemade Peanut Butter Ice Cream

Ingredients

1 cup good quality peanut butter (not natural)
2/3 cup granulated sugar
1 cup 3% milk
2 cups heavy cream (35%)
1 teaspoon pure vanilla extract
1 cup chopped miniature Reese's Peanut Butter Cups

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 2 hours or overnight.
Turn on the ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped peanut butter cups through the top and let mix in completely.
Transfer to ice cream storage tub and place in freezer about 2 hours.
Remove from freezer about 15 minutes before serving.

Notes

*Recipe from the Cuisinart Ice Cream Maker Instructions and Recipe Booklet

When my granddaughter came for a visit, she made the Cheesecake Ice Cream and oh wow! I now have visions of making it at Thanksgiving and adding a few pumpkin pie spices.

Honestly, the options are endless! Just think: peppermint, banana, chocolate … anything Dairy Queen can turn into a blizzard, I can make á la homemade ice cream even better.

Homemade Ice Cream Tips and Tricks

chill the mixture overnight (I think it works better)
make sure the freezer bowls have been in the freezer overnight as well (I keep them in the freezer at all times)
you need two freezer bowls (if you’re hoping to make more than one batch at a time) as it’s almost impossible to clean and reuse while it’s still frozen
freeze the storage tub for at least two hours before pouring ice cream into it
make sure to turn the ice cream maker on before pouring in the mixture or it freezes instantly onto the sides of the bowl and the mixer won’t turn (ask me how I know ;)
apparently you can substitute the heavy cream with a lighter cream … but umm, that’s not going to happen here any time soon …

Thank you for stopping by, and I hope you’ve become as inspired as I have to try your hand at homemade ice cream.

*All recipes adapted from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

Mincemeat Blender Muffins

December 26, 2016 by Barb 8 Comments

Here’s an amazing way to use leftover mincemeat you may have purchased for pies for the holidays. This is an old recipe of my Mom’s, and a bit of an unusual one at that. The whole orange and peel are thrown in … sounds kind of weird, but I can tell you that these muffins are pretty scrumptious.

After a good whirring in the blender, the orange and the mincemeat virtually disappear – and you are left with an aromatic, slightly spicy, moist muffin. Definitely worth a try!

Aren’t these little measuring cups just the sweetest? My oldest daughter gave them to me years ago (from Pier One). They make being organized quite a bit more fun!

Mincemeat Blender Muffins

Ingredients

Muffins

1 whole, unpeeled orange, cut into quarters
1/2 cup orange juice
1/2 cup mincemeat
1 egg
1/2 cup cold butter
3/4 cup sugar
1 cup white flour
1/2 cup whole wheat flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
*1/2 cup raisins

Cream Cheese Frosting

8 oz package cream cheese
2 tablespoons butter
1-2 tablespoons cream (until desired consistency is reached)
2 1/2 cups icing sugar
2 teaspoons vanilla
Beat well.

Instructions

Sift flour, soda, baking powder and salt into a medium bowl.
Blend whole orange in blender, add juice, mincemeat, egg, cold butter, and sugar. Blend very well. Add to flour mixture and mix well.
*Add 1/2 cup raisins after all other ingredients are blended.
Bake at 400 degrees for 15 minutes.

If you feel like making your own mincemeat, check out this recipe by my daughter at A Pretty Life.

Enjoy!

5 Christmas Cookie Recipes You’ll Love

December 7, 2016 by Barb 1 Comment

Today I have a roundup of Christmas cookie recipes that, in the last few years, have become family favourites around here.

First up are these beautiful Hazelnut Star Cookies. This is the third year I’ve made them and they are irresistible:

I think I must be a real fan of hazelnuts because 3 out of 5 Christmas cookies polled have hazelnuts :)

Cream Cheese and Hazelnut Cookies
Hazelnut and Chocolate Pinwheels
Chocolate Truffle Cookies

Oh ha! I don’t have five cookie recipes! but I do have a Naked Cake with Peppermint Bark and Mascarpone Buttercream (please don’t hate me ;)

3-Minute Easy Baked Apple

December 2, 2016 by Barb 10 Comments

This 3-minute baked apple is a fast and easy meal solution I tend to fall back on time and time again.

It’s great for a quick meal if you happen to be alone, or there are just a couple of you. I especially love it for breakfast, but with the addition of a few extra sweet tidbits, it makes a lovely and healthy dessert.

Wash, core and slice one apple (I don’t peel it) and place in an individual microwave-safe dish:

Add about 1 Tablespoon maple syrup (or sweetener of your choice), a bit of lemon juice, a dab of coconut oil or butter, and a sprinkle of cinnamon.
Microwave on high for 2 – 3 minutes depending on your microwave and your taste.
Sprinkle with hazelnuts, or walnuts, or almonds … really the choices are endless. In fact I should just say “clean out your pantry!”
Add a bit of granola, sweetened coconut flakes, raisins, cranberries and/or bits of chocolate.
Pour a bit of milk or cream on top.
Serve with a slice of cheddar cheese or ice cream :)
Enjoy!

Linzer Cookies for Valentines

January 29, 2015 by Barb 15 Comments

Linzer cookies are something I hadn’t tried baking until late last year when I made my Hazelnut Star Cookies for Christmas. I have to tell you – they are so fun to make … and eat for that matter.

These cookies look innocent enough, but this yummy chocolate version with a Nutella filling scored a 10 at our house! A Nutella and chocolate cookie lovers dream!

On the day I made these cookies, I didn’t have any Nutella in the house … so I made my own using chocolate, hazelnuts, cream, etc … but I would recommend buying the Nutella since I think the texture would be better. Although, I mean … my home-made version was absolutely delicious … and no one was complaining that’s for sure (especially not me since I was eating it out of the jar). I can’t remember where I got the Nutella recipe, but you could search around for one like I did.

So here’s the long awaited recipe! I found it at The Smitten Kitchen quite a few years ago and it’s the perfect recipe for rolled and cut out cookies since it really holds its shape when baked. Enjoy!

Linzer Chocolate Nutella Cookies

Ingredients

3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa

Instructions

Preheat oven at 350 degrees.
Sift flour, salt and baking powder in bowl and set aside.
Mix butter, sugar, eggs, vanilla and cocoa in mixer.
Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes.
Bake for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.

Notes

Recipe from The Smitten Kitchen

Oh, and I’m sending out the link to this word art in my next newsletter!

Hazelnut Star Cookies

December 10, 2014 by Barb 13 Comments

I found that these tasty, crispy-tender hazelnut star cookies needed to “set” a bit after being put together with the jam (even overnight). So this morning when I was having coffee … oh my, well you get the idea …

Hazelnut Star Cookies, Keeping With the Times

Hazelnut Star Cookies

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup hazelnuts, toasted
1 cup butter, room temperature
3 large egg yolks
2 teaspoons pure vanilla extract
Icing sugar for dusting
Filling of your choice. I used the crabapple jelly I made this summer.

Instructions

Sift together flour, sugar, baking powder, salt, and cinnamon.
In a food processor, pulse the hazelnuts with 1/4 cup of the flour mixture until fine. Add remaining flour mixture and pulse, then add the butter, and pulse once again to combine into coarse crumbs.*
Place in a bowl and use a fork to blend in egg yolks and vanilla until the dough comes together.**
Shape into two disks, wrap in parchment, and let chill in refrigerator for 30 minutes.
Remove one disk from fridge and roll between two pieces of parchment paper to 1/8 inch thickness. If it's too stiff to roll, let it sit for a few minutes.
Leave the dough on the parchment, and set it on a cookie sheet. Refrigerate for another 30 minutes or more.
Remove from fridge and cut with cookie cutters. Place on another parchment lined cookie sheet and cut out the centres from every second cookie.
Bake for 10 to 12 minutes at 350F.
Remove from oven and let cool.
Dust tops of the star-shaped cookies with icing sugar.
Put filling on bottom cookie, and gently set the star cookie on top. Don't press or it will break.
Let sit for at least a couple of hours or even over night.

Notes

*I don't have a "real" food processor so I used my trusty (vintage) pastry cutter and it worked just fine.**I also found that once the butter and egg were added, I had to (gently) knead the dough to get it to come together (very similar to making pie crust).

*recipe adapted from Martha Stewart

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Chocolate Truffle Cookies

October 23, 2014 by Barb 8 Comments

I spent the better part of a day baking, photographing, and then eating these decadent Chocolate Truffle Cookies … oh. my. heavens… be sure to put this one on your holiday baking list. They’re like a cross between a truffle and a snowball; totally down my alley.

But now the kitchen in an epic mess, I need to have shower to get all the cocoa off me, and I think I’ve gained 5 pounds. Egads, I feel like I’ve been up to no good.

Don’t let all that put you off. If you don’t want to eat them all, you could package them into little containers and give as gifts … (ahem) that’s if you don’t want to eat them all … chocolate truffle cookies

Photographic ingredients: chocolate, brown paper, and one kitchen utensil.

chocolate truffle cookies

kk_darklight

So here’s the recipe for you. Please, throw caution to the wind and try making these. I don’t think you will regret it!

Chocolate Truffle Cookies

Ingredients

1 cup butter, softened
1/2 cup icing sugar
1 1/2 teaspoon vanilla
1 oz. square unsweetened chocolate, melted
2 1/4 cups flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
Coating
1/4 cup icing sugar
2 Tbsp cocoa

Instructions

Preheat oven to 375F.
In a large bowl, cream butter and 1/2 cup icing sugar.
Blend in vanilla and melted chocolate.
At low speed, blend in flour and salt.
Stir in chocolate chips.
Shape into 1 inch balls and place on cookie sheet.
Bake for 10 minutes and let cool.
In a small bowl, combine icing sugar and cocoa, roll cooled cookies in cocoa mixture.
Store in an airtight container.

Notes

*Recipe from The Best of Bridge

… now I’m going out for a very long walk.

Roasted Garlic, Onion, Raspberry, Rosemary Jam

December 3, 2013 by Barb 10 Comments

Roasted Garlic, Caramelized Onion, Raspberry, Rosemary Jam… now that’s a mouthful!

Roasted Onion Garlic Raspberry Rosemary Jam

There are lots of recipes for roasted garlic and onion jams, but this one has a twist that I haven’t seen before.

We were on holidays and I was trying to make this when I realized I didn’t have any sugar. As I rummaged through the cupboard I found a jar of (seedless) raspberry jelly… hmmmm… I wonder how that would taste….

Well, delicious, that’s how! The raspberry jelly makes this tasty treat go right off the charts.

Once I start eating it, quite honestly I can’t stop. Hubby and I have spent quite a bit of time debating as to how best to serve it.

Roasted Onion Garlic Raspberry Rosemary Jam

We came up with quite a few suggestions…

1. With a spoon (me)

2. With meat (he)

3. With crackers and brie (me, he)

4. On a whole baked brie (me, he)

5. With crackers and cream cheese (me)

6. With a fork, or even a knife if needs be (me)

So I thought I’d share my super not so secret recipe here with you, and for me, when next I go to make it and can’t remember what I did.

I hope you enjoy it as much as we do!

Roasted Garlic, Caramelized Onion, Raspberry, Rosemary Jam

Ingredients

3-4 large onions, chopped
1 Tbsp butter
2 heads garlic (roasted)
1 Tbsp balsamic vinegar
1 Tbsp water
1 jar seedless red raspberry jelly
4 garlic cloves - sliced
3 - 4 Tbsp minced fresh rosemary

Instructions

Cut the top off of the garlic heads and cover in foil. Roast in 350 degree oven for 45 minutes.
In a heavy skillet, slowly saute onions in butter until they have turned a light caramel colour. It may take up to half an hour. Add the balsamic vinegar and water as needed to keep them from drying out. You can't really walk away from this task - you don't want to burn them, so stay close by, and stir often.
Squeeze the roasted garlic into the onions.
In another skillet, saute the garlic slices in butter until lightly browned - this will take about 5 minutes.
Add the raspberry jelly to the onion, roasted garlic mixture and cook and heat until the jelly has melted. Simmer for 10 minutes.
Add the garlic slices, and the fresh rosemary.
Heat gently for about 5 minutes, and ladle into jars. Store in refrigerator.

Roasted-Garlic-Onion-Rosemary-Jam-Collage

Don’t forget the fresh rosemary!

Roasted Onion Garlic Raspberry Rosemary Jam

Hazelnut and Chocolate Pinwheels

November 28, 2012 by Barb 29 Comments

I always admired the pinwheel cookies that other people made but never considered trying it myself. I thought it was just too much work. But wait a minute… I’m the person who has made hundreds of perogies, cabbage rolls and pyrizhky and I can tell you it doesn’t get any pickier than that.

These do take a bit of patience but the satisfaction of having these pretty little delicacies is so worth it! Just take your time and don’t give up if the first ones aren’t perfect… they taste as delicious and because you won’t want to display them on your Christmas cookie plate, you’ll just have to eat them…

Hazelnut and Chocolate Pinwheels

Ingredients

1 cup unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 1/2 cups flour
1/8 tsp salt
1/3 cup toasted ground hazelnuts*
2 Tbsp cocoa powder

Instructions

Cream together the butter and sugar until fluffy. Add egg and vanilla and blend well.
Sift flour with salt and add to the butter mixture--blend well.
Divide dough into two balls - making one ball about 1/3 cup smaller.
Mix the hazelnuts with the cocoa and add to the smallest ball of dough. Return to mixer and blend well.
Divide the white dough and form into two flat rectangular shapes about 8 inches long. Divide chocolate dough and form into two flat rectangular shapes about 8 inches long. Wrap in plastic film and chill for 30 minutes.
Roll out one piece of the white dough to about a 10 x 8 inch rectangle (rolling it on parchment paper will help to lift it off the counter). Repeat with one chocolate piece.
Place one piece of rolled out chocolate dough on top of one white one. With a piece of parchment paper on top, roll gently over the top with a rolling pin to help stick the two pieces of dough together.
Start from the 10 inch edge and roll tightly into a 2 inch diameter log and chill again for 30 minutes.
Slice into 1/4 inch slices, place on cookie sheet and bake at 375 degrees for 8 - 10 minutes.

Notes

*Toasting hazelnuts adds a richer, nuttier flavour. Spread nuts out on a cookie sheet and toast in the oven at 250 degrees for 10 - 15 minutes--stirring several times. Let cool and then grind.

Enjoy!

Handmade gifts – baked caramel popcorn

November 24, 2011 by Barb 29 Comments

This baked caramel popcorn was a recipe from my Mom. She loved her sweets and Christmas was a veritable sugar feast for her.

I make it now but I usually regret it because I eat far, far too much of it. I just have to remember to brush my teeth 5 times a day . . . anyway, I like to package it up in cellophane bags and give it as gifts (evil, I know).

Baked Caramel Popcorn, Keeping With The Times

Baked Caramel Popcorn

Ingredients

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts (24 cups) popped corn

Instructions

Melt butter, stir in brown sugar, syrup and salt.
Heat to boiling stirring constantly. When it comes to a boil stop stirring and let boil for 4 - 5 minutes (watch it close).
Remove from heat and stir in soda and vanilla.
Pour over corn, turn out onto cookie sheets and bake at 250 degrees for one hour stirring every 15 minutes.

Enjoy! but make sure you give at least half of it away!

Flourless peanut butter cookies

February 20, 2011 by Barb 4 Comments

My mom was using this recipe for flourless peanut butter cookies 20 years ago. I’m sure she got the recipe from one of her church or school cookbooks, and they are so delicious, I can’t believe I haven’t made them before!

I became inspired to bake them because our youngest daughter and two precious grandsons are coming to visit today! and you can’t come to Grandma’s and not find some home-made cookies . . . can you?

There are countless recipes on-line for these, but this is the recipe my mom used:

Flourless Peanut Butter Cookies, Keeping With The Times

Peanut-Butter-Cookie-Stack-1-copy-2

Flourless peanut butter cookies

Ingredients

1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla

Instructions

Preheat oven to 350 degrees.
In an electric mixer, mix together the brown sugar, egg, peanut butter, baking soda and vanilla until well combined.
Roll dough into 1 1/2 inch balls, place on cookie sheet and press down with a fork.
Bake for about 10 minutes, rotating and switching the cookie sheets around in the oven, so as not to burn the bottoms.

Enjoy!