Wednesday, 19 August 2015

Schmoo Torte

This past Sunday I had two of my most favourite people in the world over for dinner. Unfortunately the weather didn't quite cooperate and instead of having a nice outdoor BBQ we ended up inside and eating inside but at least they got to go out and see my yard which is great!

My Auntie Cathie said to me quite a while back that one of her favourite desserts is a Schmoo Torte and that her daughter in law brings her a piece every once in a while and she just loves it. So my mission was on Sunday to make the best Schmoo Torte from scratch that I can make! I started this feat by googling and comparing recipes and found a recipe that I liked that had all the same ingredients as numerous other recipes I looked at. Then I assessed my pantry and found that I only needed to purchase a few ingredients to start my cake.



Sunday morning I started to make the cake. I first separated 12 eggs the yolks from the whites. Then I beat the whites with some cream of tartar and sugar until I had the egg whites filling up my 8 cup measuring bowl! I actually ended up moving all the ingredients into a punch bowl so I would have more room to mix them. Once the egg whites created stiff peaks I moved onto the egg yolks and beat them for 4 minutes and added the remaining sugar and vanilla. I quickly toasted some pecan pieces and I mixed the flour and baking soda into the yolk mixture. Then I folded the egg whites and pecans into the batter until just combined. I greased a large bunt pan and put the batter into the pan. Once I had all the batter in, I tapped the baking dish slightly to try and remove any air bubbles that might be lurking in the batter. Then I baked at 325 for 55 minutes.

While the cake was baking I whipped up the whipping cream with two tablespoons of icing sugar and put that in the fridge to stay cool. I also boiled up the butterscotch sauce and let that cool and stored it in the fridge until I was ready to serve the cake. Once the cake was done cooking and the top sprang back after being touched lightly I inverted my pan and let the cake cool upside down on the legs of the bunt pan.



Once the cake was cooled I carefully removed it from the pan and let it sit on a wire rack to further cool before I tried to slice it into layers. Now the slicing it into layers was definitely the hardest part for me. I need to try and find a tool for this but I used a piece on thread and I pulled the thread through the cake and slice the cake into three layers. I put the bottom layer of the cake on my serving dish and used about 1 cup of the whipping cream as the filling. I then put the second layer on top and smooshed it down a bit. I added another 1 cup of whipping cream as the filling and then put the top layer of the cake on. I finished icing the entire top and sides of the cake with the left over whipped cream and sat the cake in the fridge to cool.

Once I was ready to serve the dessert I reheated the butterscotch sauce and added some freshly toasted pecans to the top of the cake and voila what a delicious, light and fluffy dessert that was loved by all!

I really was scared to try and make this cake but if I can do it anyone can. I just say to read all the instructions once first and then continue to review the instructions as you are baking. Take things slow and try and be prepared as possible with all your ingredients ready and just go for it!

I got my recipe from http://www.acanadianfoodie.com/2013/07/25/the-famous-canadian-winnpeg-schmoo-cake/

Ingredients

Ingredients for the Cake

  • 12 egg whites
  • 12 egg yolks
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar, divided
  • 2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 2 cup pecans, toasted and chopped fine

Ingredients for the Filling

  • 3 cups whipping cream
  • 2 tablespoons icing sugar

Ingredients for the Butterscotch Sauce

  • 3/4 cup  sticks unsalted butter (room temperature)
  • 1½ cups packed light brown sugar
  • 1 cup heavy cream
  • ½ teaspoon vanilla

Instructions

Instructions for the Cake

Preheat oven to 325°F/160°C
 
In a large bowl, beat egg whites with the cream of tartar adding ½ cup of the granulated sugar very gradually until stiff peaks form
 
In another bowl, beat egg yolks until light (about 4 minutes); add remaining ½ cup granulated sugar and vanilla
 
Combine flour and baking powder; stir into yolk mixture
 
Fold in one-quarter of the egg whites until combined; fold in remaining egg whites
 
Carefully fold in the pecans
 
 
 
Pour batter into prepared pan; gently shake to level top of batter
 
Bake 50-60 min.; remove from oven, invert to cool
 
 
 
Remove from pan; slice cake into 3 layers
 

Instructions for the Filling

Whip 2½ cups of whipping cream with the icing sugar
 
Fill each layers with 1 cup of the cream; cover top and sides with remaining filling
 
Chill in the refrigerator 2 hours, or up to 24 hours
 
 
 

Instructions for the Sauce

In a 1½- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
 
Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla
 
Simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
 
 
 
Cool sauce to warm and store in a tightly sealed container until ready to serve
 
Just before serving, re-heat sauce and drizzle over torte; add extra sauce and pecans for your guests to add to their pieces.
 

Wednesday, 12 August 2015

Chocolate Chip Rolo Cookies

Winnipeg is having another heat wave this week. With the humidity, the temperatures are to soar well into the mid 40's Celsius! I'm not complaining because it is mid August and summer will soon be heading into fall and the heat is nice. My husband and I are super luck to have a pool so this heat is nice as we have a great way to cool off!

Baking is not high on my priority list right now but if I do, I usually do it earlier in the morning on the weekends before everything gets too hot. Last weekend, I made these delicious chocolate chip rolo cookies and they turned out great. They are just a different variation on your good old chocolate chip cookie! These are not hard to make at all and are great for BBQ's and parties and of course a big kid favourite!



Just make your favourite chocolate chip cookie dough or if you want it to be extra quick by the already made cookie dough and roll into small balls and place in a muffin tin that is well oiled. Bake them up and when they come out of the oven place one or two mini rolos on the cookie and let them cool completely. Voila delicious rolo chocolate chip cookies!

I got this recipe from http://www.crazyforcrust.com/2014/08/rolo-chocolate-chip-cookie-cups/

Ingredients:

  • 2 sticks butter, melted
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cup mini chocolate chips
  • 60 Rolo candies, unwrapped (from about 2-12 ounce packages)

Directions:

Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
 
While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
 
Add eggs, one at a time to the butter mixture, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
 
Spray mini muffin pans with nonstick cookie spray. Scoop 1-1 1/2 tablespoons of dough into each cavity. Chill the pans for at least 1 hour.
 
 
 
Preheat oven to 350°F. Bake cookie cups for about 9-11 minutes (the outside will start to turn a golden color when done).
 
When the cookie cups come out of the oven, press one Rolo into the center of each. Let cool completely in pans before removing (let the Rolo re-harden or it will collapse). Cookies should pop out easily with the aid of a knife.
 
 
 
Store in an airtight container for up to 4 days or freeze for up to 1 month.

Friday, 7 August 2015

Honey Grilled Pork Tenderloin

TGIF!!! I love Friday's especially on short weeks! Since we are going into what appears to be a nice weekend I wanted to share this awesome pork tenderloin recipe with you. Pork Tenderloin is my very favourite cut of pork and especially for BBQing it's really great!



This honey grilled pork tenderloin recipe is really easy but just takes a bit of prep. You start by marinating it for at least a few hours in a very easy three ingredient marinade. Then you take another three ingredients and heat up the sauce for basting and when you grill the pork tenderloin you baste with the honey sauce and voila a super delicious BBQ recipe for pork tenderloin.



I made this a couple of weekends ago when I had a few people for dinner and it turned out really good and three pork tenderloins were basically gone with 10 people. I definitely recommend giving this recipe a try!

I got this recipe idea from http://www.food.com/recipe/honey-grilled-pork-loin-107356

Ingredients Nutrition                                                                  

Directions

Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
Place in dish or large zip-loc.
Combine soy sauce, ginger, and garlic, pour over roast.



Refrigerate 3 hours or more turning occasionally.
Remove roast, discard marinade.
Combine brown sugar, honey and sesame oil in a saucepan.



Cook over low heat until sugar dissolves.
Coat grill rack with cooking spray.
Place roast over medium hot coals (350-400°F).
Brush with mixture.
Cook 20-25 minutes or until meat thermometer reaches 160°F.



Baste frequently.

Tuesday, 4 August 2015

Lemon Cheesecake Strudel

Hey everyone, happy Tuesday! I hope everyone had a fantastic long weekend! I know I sure did, I had a wonderful time off, did lots of fun things, cooked a few things and enjoyed the beautiful weather!

I wanted to share this cake with you I made this past Friday for the long weekend. It's a lemon cheesecake strudel cake. It has the bottom layer of regular cake, then it has a cream cheese layer and it finishes off with a strudel topping with a glaze on top of the strudel. This cake is super delicious and not that hard to make. You basically have 4 steps and three are done at once and baked and the last step is done once everything else cools. This cake taste just like summer time with it's awesome lemon flavour!



I made this in a spring foam pan about 7 inch's wide. I found I needed to bake mine a touch longer then the recipe suggested because my cake was deeper due to the slightly smaller sized pan. It still turned out wonderful and tasted amazing. I definitely recommend this cake to wow your guests!

I got this recipe from http://www.recipesquickneasy.com/lemon-crumb-cake/

INGREDIENTS:

FOR THE CAKE:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1/4 cup milk

FOR THE FILLING:

  • 1 package (8oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 lemon, zested

FOR THE STREUSEL:

  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cup all-purpose flour

FOR THE GLAZE:

  • 1 Tbsp lemon juice
  • 1 cup powdered sugar
  • 1 Tbsp milk

DIRECTIONS:

For the cake, grease and flour a 9-inch cake pan. Set aside.
 
In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
 
For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
 
 
 
In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 38-42 minutes. Cool completely in pan. When cooled, remove from pan and place on a serving plate.
 
 
 
Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

Friday, 31 July 2015

Peanut Butter Toffee Chocolate Chip Cookies

Happy Friday everyone! It's officially the start of August long weekend in just a few hours. Since I am sure they will be many get togethers, BBQ's and parties here is a super delicious and easy cookie recipe that makes quite a few cookies that everyone is sure to love.

I made these cookies a few weekends ago and they were very popular with everyone I shared them with and I especially took a liking to these cookies!



These cookies are easy to make like most cookies but just require a few extra ingredients that make them super duper delicious!

I got this recipe from https://www.hersheys.com/recipes/en-us/recipes/cookies/6142/heath-bits-peanut-butter-cookies

Ingredients

  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1-1/4 cups packed light brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
  •  

    Directions

    Heat oven to 375°F.
     
    Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

    Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.


     
    Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

    Wednesday, 29 July 2015

    Sweet n Sour Meatball Skewers

    It's a cooler day in Winnipeg today but it's kind of a nice break from the extreme heat and humidity we have been having for the last month. It's also nice because you know it's not going to last for too long, just a day or two.



    Two weekends ago I made these delicious Sweet n Sour Meatball Skewers and wanted to share them with you. I can't express how easy these are to make especially if you buy your meatballs. Of course you can also make your own meatballs which would be a bit more work. You only need meatballs, cut up peppers, BBQ sauce and Apricot jam to make your sweet n sour sauce and some skewers for threading and voila delicious and fun meal!

    I got this recipe idea from http://www.tasteandtellblog.com/sweet-and-sour-meatball-skewers/

    Ingredients

    • 32 frozen fully cooked 1-inch meatballs, thawed (1 lb.)
    • 1 red pepper, cut into 1-inch squares
    • 1 green pepper, cut into 1-inch squares
    • ¼ cup apricot jam
    • ¼ cup barbecue sauce

    Instructions

     
    Heat a grill to medium-high. Thread the peppers and meatballs alternately onto the skewers
    .
    Microwave the jam in a small bowl for 15 seconds. Add the barbecue sauce and stir to combine.
     
     
     
    Place the meatball skewers on the grill and brush with the sauce. Grill for 8-10 minutes, turning and basting with the sauce occasionally.
     
    Serve warm.
     

    Friday, 24 July 2015

    Blackened Cajun Tilapia

    TGIF everyone! What a long week this has been. I don't know why it's been no different then other weeks but I am tired today and really looking forward to the end of the day to start my weekend!



    Before I start my weekend though I wanted to share with you one recipe that might be helpful to you this weekend especially if you are looking for a quick inside meal. I am not a big fish eater but my husband is and he really likes all kinds of fish. So since we don't eat it a lot I do try and him a recipe once in a while so he can enjoy it. Last week I made him this Blackened Cajun Tilapia and since he also loves spice this was right up his alley. Not too mention that it was super easy to make!

    So if you love fish and spice then I suggest you give this recipe a try! I got my recipe from http://www.myrecipes.com/recipe/cajun-blackened-tilapia

    Ingredients       

    1 teaspoon of pepper
    1/2 teaspoon cayenne, or more to taste
    1 1/2 teaspoons celery salt
    1 tablespoon paprika
    1 1/2 teaspoons garlic powder
    1 1/2 teaspoons dried thyme
    8 tilapia fillets, 2 to 4 oz. each
    4 tablespoons unsalted butter, melted

    Preparation

    Combine pepper, cayenne, celery salt, paprika, garlic powder and thyme in a shallow bowl; mix well.



    Warm a large cast-iron skillet over high heat until hot. Brush fillets with butter and coat on both sides with spice mixture.



    Working in batches, cook fish, turning once, until blackened on both sides and flaky inside, 3 to 4 minutes total. Serve immediately.