Wednesday, December 31, 2014

Fig Brie Cheese Hors d'Oeuvres

A great Hors d'Oeuvres (Appetizer)for guests
Will disappear fast

Serve with Crackers or Baguettes

1 (14oz) 4 1/2 diam. round Brie Cheese
Canadian Cheese
1/2 cup brown sugar
5 figs chopped
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (optional)
1/4 cup almonds (optional)

Mix figs, sugar, cinnamon and vanilla in bowl 
Place on top of cheese

Bake 325 10-15 mins.

Serve with crackers

Slice Cheese

Pile the Brown Sugar, Chopped Figs mixture on the Cheese
Bake at 325 for 10-15 mins
A Brie Baker (optional) another dish can also be used


I also make 
Baked Brie Cheese with Cranberries and Pecans
(click on the link to see the recipe)
all pics are my sole original property.

thanks for your visit. xo

Homemade Kale Chips

These nutritious, delicious chips snack
are sure to disappear fast with 
children, grandkids and adults

Cut the hard stem of the Kale

Wash Kale, rinse under cold water, dry with Scott Towel or a Salad Spinner

Toss with 2 tblsp Olive Oil and a little Salt
 Place on Parchment Paper lined Cookie Sheets
Bake 350 10-15 mins. Keep an eye on them, they could burn easily

Ready to Bake

All Done...Delicious

all pics are my sole original property

thanks for your visit. xo

Tuesday, December 23, 2014

Double Chocolate Shortbread Cookies

These delicious cookies are 
made with dark and white chocolate
They can be prepared in advance,  
the dough frozen and baked when needed
[makes about 3 doz. small cookies]

1 cup white flour
1/4 cup cocoa
1/2 cup unsalted butter at room temp.
3/4 cup icing sugar (powdered sugar)
1/4 tsp. salt
1 egg white
3 oz. white chocolate grated  or 1/3 cup white chocolate chips

In a bowl mix flour and cocoa- set aside

In another bowl, cream the butter, icing sugar and salt with an electric beater

Add the egg white and mix just until well blended

At low speed or with a wooden spoon add the dry ingredients and white chocolate

Divide the dough in two and place on plastic wrap

Roll into a roll approx. 1 1/2 inches in diameter

Refrigerate for 2 hrs. making sure the rolls are very hard...

or you could freeze and bake at a later date.

Preheat oven to 350 deg.

Slice dough 1/4 inch thick and place on parchment paper on two cookie sheets

Bake approx. 12 mins or until cookie is firm but the centers still soft.

Cool completely on rack

My Grandaughter, Sabrina decorated each cookie with a White Chocolate Chip before baking

I got the recipe from Ricardo Christmas Magazine

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Saturday, December 20, 2014

Chocolate Mint Cookies

Chocolate Mint Cookies
Filled with Raspberry Jam


1 cup Flour

1/2 cup Cocoa
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp. salt
1/4 Unsalted Butter, Softened
3/4 cup White Sugar
1 large Egg
1 Egg Yolk
3/4 tsp.Pure Peppermint Extract

Whisk together Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt in a bowl.. set aside...

Beat Butter and Sugar with a mixer on Medium Speed for 1 minute

Reduce speed and add egg, then egg yolk beating well after each addition

Beat in Peppermint Extract

Slowly add Flour mixture and beat just until incorporated

Shape in 2 disks and wrap in plastic and refrigerate until firm, at least 1 hr. (or up to 2 days)

Roll out dough and cut out cookies. place on parchment lined cookie sheets

Return to fridge and leave 15 mins more so cookies will not lose their shape when cooking.

Cook 325 deg for 10-12 mins or until dry to touch

Cookies will keep 3 days in fridge undecorated. They freeze well also

I fill mine with Raspberry Jam (My favorite is Bonne Maman Raspberry Jam ) It is also available seedless...

I used my new Cookie Cutters I bought at Maxi Plus..

° 。 ° ˛˚˛ * _Π_____*。*˚
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˚ ˛ •˛• ˚ | 田田 |門 ღ ღ thanks for your visit

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all pics are my sole original property.

thanks for your visit. xo

Shortbread Cookies

Shortbread cookies,
always a favourite at Christmas.
I made these cutout cookies 
while visiting my Grandkids.
They disappeared fast.


2 cups flour
1/4 tsp salt
1 cup butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 tsp pure vanilla extract
Jam for filling.

Preheat oven to 350deg. F

In a bowl whisk the flour with the salt, set aside.

With an electric beater or hand beater, beat the butter
until smooth (about 1 minute).

Add the icing sugar and beat until smooth (about 2 minutes)
Beat in the vanilla extract.

Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the dough until it is about 1/8 inch thick.

Cut out the cookies with a cookie cutter. 
(Divide the cut out cookies into 2
 and cut half of the top ones with a small cookie cutter.

Knead the leftover scraps of dough into a ball and roll out again.

Spread some jam on each of the cookie bottoms. (I use raspberry)

Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
( Optional) Sprinkle the top with icing sugar before placing on the bottoms, if desired.)

Place the unbaked cookies on a baking sheet in the refrigerator for about 15 minutes.
This will firm up the dough so the cookies will maintain their shape when baking.

Bake for about 10-15 minutes or until cookie edges are lightly browned.

Thanks for your visit xo