Monthly Archives: May 2010

TWD – Banana Coconut (and Caramel) Ice Cream Pie

I made this recipe this past weekend when I was home in Kingston. We had great weather and we enjoyed this pie after a lovely dinner outside. Conveniently, it was a long weekend so there were more people home to eat the dessert!

I am not one for making changes to recipes (to those who know me, I’m sure this doesn’t come as a shocker) but Caroline and I made a few changes that I think took this pie to the next level!  I used graham crumbs instead of the cookies and I used only about 1 cup of coconut, adding an extra cup of graham crumbs instead. Though next time, I might leave the coconut out entirely. Then, after layering the bananas along the bottom, we put a layer of dulce de leche. Finally, instead of using chocolate ice cream, I chose to use vanilla. I liked this recipe because Dorie gave lots of ideas for ways to change it up and I think that the ones we used were great. Considering this is like a summer version of banoffee pie, this is definately a recipe I would make again!

Thanks to Spike of spike.bakes for selecting this weeks recipe. It was definately perfect timing for an ice cream dessert. The recipe can be found on page 350 of BFMHTY or you can head over to Spike’s blog to check it out.


Baking night with the girls

Last weekend, I got together with a few friends for a night of baking and wine. This night had been suggested because the girls seem to think I have some baking skills to pass along. I’m not so sure about that, but I was all for a night of baked goods and wine drinking:)

Requests were made for few things that have been posted previously, including the caramel squares and mini-egg cookies. I was in charge of the caramel squares while the girls did a fabulous job with the mini-egg cookies. My request for the night were these squares. I have wanted to make these for a while, but a 9×13 pan of squares is not just something you whip up any night of the week!

Theses squares were everything I imagined, and a little bit more:) They may look familiar to many of you because there are many recipes that use this combination of ingredients. What I liked though, was that instead of putting the coconut with the chocolate chips and condensed milk, they are toasted and mixed in with the graham crumbs. I managed to keep a few to take home with me this weekend and Caroline and everyone else agreed that this was a nice twist. I have already had requests to make another batch and bring more home:)

Thanks to the girls for a great night and allowing me to try this recipe. A special thanks to Leah (and Rhys!) for hosting and cleaning up after us. Hope you all enjoyed the evening:)


Apple-Apple Bread Pudding- TWD

I have never been much for bread pudding. I don’t like that is seems kinda soggy and eggy and in my opinion, neither are good qualities in a baked good. But given that I had been away, and Claire hadn’t gotten in any early May TWD baking, it seemed we “had” to make this one. Fortunately, S. likes bread pudding (well let’s face it, he likes most baked goods) so I whipped this up on Sunday for him.

I have to admit that I ate some right out of the oven and it was tasty. I made a 1/3 of the recipe and substituted skim milk for the cream and whole milk. I really don’t dig cream so much and I sure wasn’t thinking bread pudding was worthy of the overindulgence (now caramel, that’s a different matter!) I liked that the recipe included apple butter, which I tasted for the first time in the process of making this. It’s a tasty treat and I am going to look for other things to bake with it.

Apple Apple Bread Pudding  straight out of the oven

The other thing I liked about this recipe was the caramelized apples. I have never caramelized before *hanging head in shame* and I was happy with the chance to learn a new skill. Plus, butter and sugar, my favorites! I can’t wait to try caramelizing something else now.

Apple-Apple Bread Pudding for Consumption

Thanks to Elizabeth of Cake or Death? for choosing a recipe I never would have tried on my own. My TWD peeps are going to make a well-rounded baker out of me yet. Head on over to TWD to see what other bakers got up to.


PS Due to repeated requests we have decided to sign our blog posts. When I brought this suggestion to Claire she replied with indignation “Can’t they tell???!!!” Apparently you guys can’t so we will oblige.

Double Chocolate Coconut Cookies

This recipe starts my quest to discover what is wrong with my baking, as mentioned in my previous post. I made these cookies for the bf on Saturday night and baked them in his oven! They turned out great (even though I may have forgotten some baking powder and salt) and without any funny taste. Ok, well maybe a little taste but that could be in my head!

I chose these cookies because for some reason, I have an over-abundance of white chocolate chips. Plus, I liked the sound of coconut in the cookie. As per usual, I left the walnuts out of the ones in the picture, because they were for me, but did put them in the rest of the batch. These cookies were well-received and were very easy to throw together. I must say that the Martha Stewart’s Cookies book was definately a great stocking stuffer this past Christmas!

Double Chocolate Coconut Cookies
Source: Martha Stewart’s Cookies
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 cups white chocolate chunks (I used chips)
1 3/4 cups sweetened flaked coconut
1 3/4 coarsely chopped walnuts

1. Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
2. Sift flour, cocoa powder, baking soda, baking powder and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut and walnuts.
3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10-12 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies on parchment to racks to cool completely.

Happy Mother’s Day!

This weekend I was fortunate enough to go home for Mother’s Day and celebrate the day with my mum. We had a relaxing day just lounging around and went out for dinner just the two of us.

For Mother’s Day, Caroline had bought our mum an Everyday Food cookbook and while looking through it, my mum and I both ended up admiring these creamy lemon squares. So I figured I would give this recipe a try for her this weekend.  To be perfectly honest,  I think I have made these squares or something very similar before, but since I have never blogged about them, I thought this was a perfect opportunity.

These squares were a cinch to whip up and came out looking great. My mum and dad both liked them but I have to admit the taste was a bit off. This has NOTHING to do with the recipe which I will definately make again and more to do with a baking dilemma I am having. For some reason, a couple of things I have made recently have come out of the oven tasting just a tad off. I have it down to either flour or some funky smell in my oven. In future posts, I plan on figuring out what the problem is, so that I can remedy the situation ASAP. First step will be buying new flour and secondly, cleaning the oven (which will be a new adventure for me). Wish me luck and do try these squares, they are great! Oh, and Happy Mother’s Day to all the mums reading this blog. In particular, my mum and sister:)

Creamy Lemon Squares
Source: Everyday Food Fresh Flavour Fast

1/2 cup unsalted butter, room temperature, plus more for pan
1/2 cup confectioners’ sugar, plus more for dusting
1/4 tsp salt
1 cup flour
4 large yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup lemon juice (from 4 lemons)
1. Preheat oven to 350. Butter an 8 inch square baking pan. Line with parchment paper, leaving an overhang on two sides; butter paper.
2. With an electric mixer on medium-high speed, cream butter, sugar and salt until light and fluffy. Reduce speed to low. Add flour, and mix until cominbed. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15-20 minutes.
3. Whisk together egg yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25-30 minutes. Cool completely in pan.
4. Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board and cut into squares. Dust with confectioners’ sugar prior to serving.

p.s. This issue is not just in my head, my mum noticed it as well. Oddly (or not so oddly), neither males who tasted the squares seemed to notice anything wrong with them!