Rhubarb Jellies

A well established rhubarb crap can be daunting to some but exciting to others.  Right now ours are not too big and very easy for us to use up.  When I visited my Uncle's house recently he had plenty to spare and he kindly shared some with us.
There are so many things I enjoy doing with rhubarb, from muffins, to cakes and stewing it but I felt like trying something new.  I looked online and came across a rhubarb special from Chatelaine magazine and the Rhubarb Jellies recipe jumped out at me.  I love jellies and I had everything I needed on hand so I got to work.
These jellies are so easy to make and have a very impressive taste.  They are best fresh but fine kept in the fridge for a couple of days.  When you are slicing them, I suggest small slices because they are sweet and in my opinion it is better to grab a couple than have one that is too big for you to finish.
*These are what Europeans consider to be jellies, but most North Americans would probably call them gummies.

Rhubarb Jellies

1 1/4 cups chopped rhubarb

1 tbsp water

1 tsp lemon juice

1 cup granulated sugar

42.5 mL liquid pectin (half a package)

2 tbsp granulated sugar for dusting

1. Oil an 8x4 inch loaf pan.
2. In a heavy bottom pan, combine the rhubarb, water and lemon juice.  Heat on medium-high until the rhubarb is tender.
3. Transfer the mix into a food processor and puree until smooth.
4. Return to the heavy bottomed pot and stir in 1 cup of sugar.  Boil until a candy thermometer reaches 210 (about 2-3 minutes).
5. Stir in liquid pectin and boil for another 2 minutes.
6. Poor into the loaf pan and allow to cool and firm (about an hour).
7. Flip out onto a cutting board and cut into small pieces.  Dust the pieces with sugar.

Creamy Rice Pudding

I have not mastered the art of making the perfect amount of rice to feed our family.  I usually make too much and have leftovers of rice but not what I was serving with it.  I don't like to eat day old, reheated rice so our dog will often get it.
Tonight I decided to try and turn the leftover rice in the fridge into a rice pudding for dessert.  It was easy enough to make and we all enjoyed it.  The only one who I am sure will be disappointed about me using this recipe more frequently is our dog.

Creamy Rice Pudding

1 1/2 cups cooked rice

2 cups milk divided

1/4 tsp salt

1 egg

1/3 white sugar

3/4 cup raisins (optional)

1/2 tsp vanilla

1 tbsp butter

cinnamon to garnish

1. In a saucepan combine the rice, 1 1/2 cups of milk and the salt.  Stir over medium-high heat until the mixture is thick and creamy.  It should take about 15-20 minutes
2. Whisk together the egg, sugar and the remaining milk.  Pour it into the rice mixture and add the raisins if you are using them.  Stir the mixture continually until the egg has set (about 3 minutes).
3. Remove from heat and stir in the butter and vanilla.  

Vegan Butterscotch Blonde

This recipe is based off another recipe I have posted before (Garbanzo Bean Chocolate Cake) but altered a little bit so it is something my sister can enjoy without having her allergens in it.  This experiment turned out very well, even my grandmother wanted the recipe so she could make it for her friends who were coming over to play bridge the following well.
I really like this recipe because there is not much mess to clean up and the food processor does most of the work for you.  Even though it is gluten free and vegan it tastes great. Most people won't believe you when you tell them what it is made up of.
I hope you enjoy it as much as my family does!
You can make this recipe without adding the white sugar and it still tastes great.

Vegan Butterscotch Blonde

1 1/2 cups butterscotch chips

1 can garbanzo beans, rinsed and drained

2 bananas

3/4 cups white sugar

1/2 tsp baking powder

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. Place the butterscotch chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until the butterscotch is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and bananas in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted butterscotch and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Microwave Mini Chocolate Cakes

I was so excited to find this recipe, I think it is genius! If you haven't noticed by my posts, I have a real sweet tooth and I love chocolate.  I love that I can quickly whip up this recipe when I need a sweet treat and not have a whole chocolate cake to eat.
It is very quick to prepare and makes enough for two people if you have someone to share it with but it is not too much if you have to eat it your self.
Don't be afraid to add little extras in such as white chocolate chips or Reese Pieces. ;)

Microwave Mini Chocolate Cakes

1/4 cup all purpose flour

6 tbsp sugar

3 tbsp cocoa powder

1/4 tsp salt

1 egg

3 tbsp milk

3 tbsp vegetable oil

1/2 tsp vanilla

1. In a small bowl, whisk together the dry ingredients.
2. Whisk in the egg.
3. Whisk in the milk, oil and vanilla.
4. Divide the batter between two microwave safe, small bowls.
5. Microwave on high for 1 - 1 1/2 minutes or until the cake is puffy and starts to set on top.

Coconut Sorbetto

For as long as I can remember I have always loved the taste of coconut and I am always looking for ways to incorporate it into my meals.  This is a easy sorbetto to make and it has a wonderful taste.  Since it uses coconut milk instead of dairy milk it is one of the few sorbettos that is dairy free.  It is a nice way to finish off a good meal and pairs well with a mango sorbetto.

Coconut Sorbetto

14 oz can unsweetened coconut milk (not light)

1 1/4 cups water

1 cup sugar

1/4 cup sweetened shredded dried coconut

1. In a medium saucepan over medium heat, combine the coconut milk, water and the sugar.  Whisk the mixture to dissolve the sugar.
2. Reduce the heat to medium-low and simmer for 4 minutes.
3. Pour into a bowl and allow enough time for it to completely cool before placing it in the refrigerator for at least 4 hours.
4. Stir the shredded coconut into the mixture.
5. Pour into the container of an ice cream maker and churn according to manufacturer's instructions.

Blackberry Cabernet Sorbetto

At our house, when we make a dish that has a hidden or unexpected ingredient in it we will often try to get our guest to try to guess what it is.  This one cam be an easy guess or a hard one depending on if the individual enjoys wines.
This sorbetto is perfect to enjoy on a nice hot day on the patio or poolside with some friends.

Blackberry Cabernet Sorbetto

2 cups cabernet sauvignon

6 cups fresh black berries

1 tbsp fresh lemon juice

1 cup water

1 cup sugar

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  (Start step 2)  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2.  Pour the wine into a second saucepan and place over medium heat.  Simmer the wine until it reduces by half.  Remove from the heat and let it cool before transferring it into a covered bowl and refrigerating it for at least an hour.
3. In a blender, puree the blackberries and lemon juice until smooth.  Pour the puree through a fine-mesh strainer, pressing the solids to extract all of the puree.  Discard the seeds.
4. Whisk together the puree, wine reduction and simple syrup.  Pour the mixture into the container of an ice cream machine and churn according to the instructions.
5. Transfer the serbetto to an airtight container and freeze for at least two hours before serving.

Zucchalmond Squares

Another day, another zucchini to use up.  That seems to be what is like these days but I am up for the challenge.  I have a whole folder on my computer dedicated to zucchini recipes I would like to try and there are a bunch in my different cook books that I would like to try.  Right now I seem to have a few of the large zucchinis to use up and whoever has grown zucchinis knows that this is a common occurrence if you are not sure to pick every small one or if you forget to pick for a couple of days in a row.
When trying a recipe for the first time I like to stay true to the listed ingredients and suggestions.  After I try the result I will sometimes make notes on the recipe for any changes I might make for the next time I use the recipe.  This square turned out very nicely but I think next time I would add some slivered or blanched almonds to it so there is a bit of a crunch.

Zucchalmond Squares

1 1/2 cups peeled and finely chopped zucchini

1 tsp almond extract

2 egg whites

1/3 cup sugar

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

1. Sprinkle chopped zucchini with almond extract and set aside.
2. Beat the egg whites with and electric mixer until they are foamy.
3. Add the sugar and continue to beat thoroughly with the electric mixer.
4. Mix together the dry ingredients and add to the egg and sugar mixture.
5. Fold in the zucchini.
6. Spoon into a greased 8x8 pan. Bake at 350 for 40 minutes.
7. Cool in the pan and then cut into squares.

Blackberry and Apple Soufflé

Blackberry season is upon us and right now my husband has been doing a great job of picking them for us to enjoy.  We have also been freezing them for year long enjoyment.
My husband has talent in the kitchen and enjoys making ice creams and creme brûlée so we often have egg whites to use up in the fridge.
This soufflé is an excellent way to enjoy the blackberries and use up some of those egg whites.   I have also used this recipe with other berries.  This recipe will make 6 individual sized ones or one larger one.

Blackberry Apple Soufflé 

3 cups blackberries

1 large cooking apple, peeled and diced finely

3 egg whites

3/4 cups superfine sugar 

1. Preheat the oven to 400 and put a cookie sheet in the oven to heat.
2. Grease and sugar 6 individual (2/3 cup) soufflé cups. 
3. Cook the blackberries and apple on the pan for 10 minutes, or until the juice runs from the blackberries and the apple has pulped down well.
4. Press through a strainer into a bowl.  
5. Stir in 1/4 cup  of the sugar and set aside to cool.
6. Put a spoonful of the puree into each of the soufflé cups. 
7. Whisk the egg whites in a large bowl until they form stiff peaks.  Then gradually whisk in the remaining sugar.
8. Fold in the remaining fruit puree and spoon the flavoured meringue into the prepared dishes. 
9. Level the tops with a metal spatula and run a knife around the edge of each dish.
10. Place the dishes on the hot cookie sheet and bake fore 10-15 minutes, until the soufflé have risen well and are lightly browned.  (Check with the oven light, do not open the oven door because they will fall).
11. Dust the top with a little sugar and serve immediately.

Chocolate Zucchini Spice Cake

I must admit, I was always sceptical of chocolate zucchini cake growing up and was hesitant to try it.  Maybe it was because my family didn't grow vegetables growing up so I never tried zucchini as part of anything.  When a friend of mine told me she was going to use chocolate zucchini cake for here wedding cake I was shocked and thought she was a little crazy.  Then came her wedding day and I was pleasantly surprised when I tried the cake.  Since then I have tried to open my mind to experimenting more and I am glad I did.
For the past few years I have been using the same recipe for chocolate zucchini cake but the other day I decided to try a new one with a bit of spice to it.  I really enjoyed the end product and those who helped me eat it did as well.  This is another recipe that works well for using up a large zucchini.

Chocolate Zucchini Spice Cake

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs

1 tsp vanilla

1/2 cup sour milk

2 1/2 cups flour

4 tbsp cocoa

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

2 cups finely diced zucchini

1/4 cup chocolate chips

1. Cream together the butter, oil and sugar.
2. Add the eggs, vanilla and sour milk.  Beat together with an electric mixer.
3. Mix together all of the dry ingredients and then add it into the cream mixture.  Use the mixer to combine.
4. Stir in the zucchini.
5. Pour into a 9x12 pan and sprinkle the top with the chocolate chips.
6. Bake at 325 for 40-45 minutes or until a toothpick comes out clean.

Blonde Zucchini Brownies

A couple years ago at a country fair I picked up a zucchini cookbook for fifty cents and it was worth every penny!  As you can tell by the duck tape, it has been well loved.  I highly recommend it to anyone who grows zucchinis.

This year is a particularly abundant year for zucchinis for my family so I have tried several recipes from it and I am a little behind in my posts.  There will be a bunch of zucchini posts for the next little while.  I have also found it is very easy to double or triple the recipes so I can have stuff to pull out of the deep freeze when short on time.
I have to admit this was my first time making blonde brownie, my mom has a amazing fudge-brownie recipe I use as my regular.  That being said this brownie tasted great and I think it will become one of my regular trying to use up the baseball bat zucchini recipes.

Blonde Zucchini Brownies

1/3 cup butter

1 tbsp hot water

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

3/4 cup peeled and diced zucchini

1/2 nuts (optional)

1/4 cup butterscotch chips

1. In a large pan melt the butter with the hot water.  Add the brown sugar and beat well.
2. Take off the heat and allow to cool for a bit.  Beat in the vanilla and egg.
3. Mix together the dry ingredients and add to the sugar mixture.
4. Stir in the zucchini (and the nuts if you are using them).
5. Pour the mixture into a greased and floured 9x9 pan.
6. Sprinkle with butterscotch chips and bake at 350 for 20 - 25 minutes.

Chocolate-Peanut Butter Ice Cream

I know I am not alone when I say that chocolate and peanut butter go so well together.  There are many ways this partnership can be enjoyed.  Growing up I remember my dad making himself peanut butter and chocolate chip sandwiches as a treat.  Reese's Pieces and Reese Peanut Buttercups are always great.

I was very happy to come across this chocolate and peanut butter ice cream recipe in one of our cook books and the resulting guilty pleasure is a wonderful treat. I am also very lucky because my husband enjoys trying different creations in our ice cream maker.  It is always nice to be able to have a couple of different ice creams in the freezer so you can enjoy different flavours depending on your mood. The only thing I need to work on now is my self control!

Chocolate Peanut Butter Ice Cream

2 cups half and half cream

1/4 cup unsweetened cocoa powder

1/2 cup sugar

pinch of salt

1/2 cupi smooth peanut butter

1. Whisk together the cream, cocoa powder, sugar and salt in a large sauce pan.
2. Whisk the mixture as you heat it to a full, rolling boil. (It will start to foam up)
3. Remove from the heat and whisk in the peanut butter until it is thoroughly blended.
4. Chill the mixture.
5. Churn it in you ice cream maker according to the manufaturer's instructions.

Lemon Sorbetto

I love lemons! I find them so refreshing.  The only thing I would rather have than a glass of lemonade on a hot summers day is the lemon sorbetto.  It really hits the spot.  I have tried making this a couple of time with different varieties of lemons but I think my favourite type to use is the regular variety you get at the grocery store.

Lemon Sorbetto

1 cup fresh lemon juice, strained and chilled

2 cups water

2 cups sugar

1 tbsp finely chopped grated lemon zest

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2. Combine the simple syrup, lemon juice and rind in the container of the ice cream maker and churn according to the manufacturer's instructions.

Mango Sorbetto

I am so excited for the warm weather to be back, not only because I love spending time outside in the sunshine but because my husband makes wonderful frozen treats.  A couple of years ago I got him an ice cream maker for Christmas and I think it is one of the best things I could have got him because I love the results.  Our freezer is always stocked with some of his various creations.  This mango sorbetto has to be one of my favourites, I prefer it to mango ice cream because nothing else competes for the mango flavour.
I was so happy when I went to the grocer and found a great deal on some mangos I couldn't resist the urge to by some for some fresh mango sorbetto.  This recipe really lets the naturally amazing flavour of the mango shine!

Mango Sorbetto

1 cup water

1 cup sugar

4 large mangos, peeled and cut into chunks (about 4 cups)

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2. In a blender, combine the simple syrup and mangos and blend until smooth.
3. Pour the mixture into the ice cream maker's container and churn according to directions.  Freeze in an airtight container for at least two hours before serving.

7 Up Cake

My grandmother made this cake once when I was growing up and a couple years ago I decided to try to find the recipe.  When I finally got around to making it, I was very happy that it was as tasty and moist as I remember.  I don't usually like posting recipes involving packaged mixes but I thought this could be an exception.  It is too tasty not too and it is nice to have easy things on hand for last minute guests.

7 Up Cake

1 box vanilla cake mix

2 small boxes lemon pudding

4 eggs

3/4 cup vegetable oil

1 can 7 Up

1 tsp vanilla

1. Put the cake mix in a large bowl and add the pudding. Mix these dry ingredients together well.
2. Add the eggs and beat well.
3. Add the oil, 7 Up and vanilla.  Stir to combine.
4. Pour into a pan and cook at 325 for 40-45 minutes.
5. Allow to cool and ice if you would like.

White Cake

Every year at Easter my family has a tradition of making a bunny cake.  For me it just isn't Easter without a bunny cake.  I have been in-charge of making the bunny cake for some time no.  It is nothing fancy, just to white cake rounds, some icing and LOTS of Easter candy.  Traditionally it is made from a cake mix but this year I thought I would step outside the box and try making one from scratch.  I didn't want to break from tradition too much so I made a simple white cake.
This recipe makes a nice, moist, fluffy white cake and didn't take too much longer than it would have if I had used a cake mix.  It did feel more gratifying to know that I had made it from scratch.
If you are not a fan or do not have almond extract replacing it with extra vanilla works well.

White Cake

2 3/4 cups sifted cake flour

4 tsp baking powder

3/4 tsp salt

4 egg whites

1 1/2 cups white sugar

3/4 cups butter

1 cup milk

1 tsp vanilla extract

1 tsp almond extract

1. Measure the flour, baking powder and salt.  Sift the ingredients together three times.
2. In a mixing bowl, beat together the egg whites until foamy.  Add 1/2 cup sugar gradually, only beating until the meringue will hold up in soft peaks.
3. In a separate bowl, beat butter until it is smooth.  Cream in the remaining 1 cup of sugar.
4. Alternately add the in the sifted ingredients and the milk, blending after each addition until smooth.
5. Mix in the extract(s).
6. Add the meringue and mix thoroughly into the batter.
7. Spread the batter into two 9 inch rounds or a 15x10 pan.
8. Bake at 350 degrees for 30-35 minutes.  Let cool in the pan for 10 minutes and then allow it to cool on a cake rack.

Molten Chocolate Cake

One of my favourite desserts to get when when we go out for dinner is a molten chocolate cake.  There is something so satisfying when eating the warm chocolaty goodness after a nice dinner.  I was very happy when I came across this recipe because the turn out to be pretty easy to make.
They definitely impress you guest if you make them for a dinner party.  I have always made the batter right before putting it in the oven so I am not sure how it would work if you tried to make it in advanced.  I usually select this dessert when I have guests that I know won't mind me being in the kitchen a bit between courses.  It also give you a chance to digest a bit before dessert.
This recipe is enough for 4 ramekins.
For a twist, use peppermint extract instead of vanilla.

Molten Chocolate Cake

1/4 cup dark chocolate chips

6 tbsp butter

4 eggs

1 tsp vanilla extract

1/2 cup sugar

1/4 cup flour

cocoa powder to garnish

1. Preheat the oven to 400.
2. Butter and flour the ramekins.  Tap out the excess flour.
3. Melt the butter and chocolate together in the microwave, be careful not to let it seize.  Stir and set aside to cool
4. In a bowl, whisk together the eggs and vanilla.  Then use and electric mixer to beat in the sugar, one tablespoon at a time.  Continue beating until eggs have tripled in volume and are a pale yellow colour.
5. Fold the beaten egg mixture into the melted chocolate.
6. Sprinkle with flour and gently fold and gently fold in until just blended.
7. Divide the batter between 4 ramekins and place on a cookie sheet.
8. Bake for 12-15 minute, until puffed and the centre has just set but not jiggly.
9. Dust with cocoa powder and serve.

Chocolate Rice Krispie Squares

I am trying to do a bit of a spring cleaning of my kitchen cupboards by using up stuff that have been inside for awhile.  Yesterday's task was to use up some cereal, marshmallows and chocolate chips.  Naturally a rice krispie square came to mind.
Normally I just make a plain one but I thought might as well melt the chocolate chips in with the marshmallows.  It turned out very well and I am sure it will not last very long.  For this recipe you can modify how many chocolate chips you are, the more you add the more chocolatey it will be.

Chocolate Rice Krispie Squares

1/4 cup butter

1 1/4 cups marshmallows

1 1/2 cups chocolate chips

6 cups rice krispies

1. Grease a 9x13 inch dish.
2. In a heavy bottom pot, melt the butter, marshmallows and chocolate chips over a medium-low heat (you don't want it too hot because of the chocolate).
3. Once these ingredients have melted together add the rice krispies and stir until it is well combined.
4. Scrape out into the prepared dish, evening it out with the back of a spoon.
5. Allow it to cool before enjoying it.

Red Velvet Cupcakes

I am a huge fan of Red Velvet Cupcakes but until today I have only ever gotten store bought ones.  I am not sure why it took me so long to try making them but they are very easy to make and taste more amazing than the store bought ones.  I know I have my own biases towards my own cooking but I also like to use the best ingredients when I cook.  I used a good quality cocoa powder and the chocolate flavour in these is amazing.  I know the recipe calls for a lot of food colouring, I tried halving it and they didn't turn out really red.  So I recommend using the full amount if you have your heart set on a red cupcake otherwise half or none is fine too.

I hope you had a Happy Valentine's Day!

Red Velvet Cupcakes

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 cup buttermilk

2 tbsp red food colouring

1 tsp vanilla extract

1 1/2 tsp baking soda

1 tbsp distilled white vinegar

2 cups all purpose flour

1/3 cup cocoa powder

1 tsp salt

1. Preheat oven to 350 degrees.  Line muffin cups with baking cups.
2. In a large bowl, beat together the eggs and sugar until they are light and fluffy.
3. Mix in eggs, butter milk, food colouring and vanilla.
4. Stir in the baking soda and vinegar.
5. In a separate bowl, combine the flour, cocoa and salt.
6. Stir the dry ingredients into the wet, until just combined.
7. Spoon the batter into prepared cups.
8. Bake for 20 minutes or until a toothpick comes out clean.
9. Frost if desired. 

Chocolate Dipped Candied Ginger

This is a great recipe for all you ginger lovers out there! It is very quick to make and easy to enjoy.  I hope the batch I made lasts until Christmas because I am hoping to use it as part of the dessert.

Chocolate Dipped Candied Ginger

24 pieces candied ginger

1/2 cup belgian chocolate

1. Melt the chocolate in a bowl in a hot water bath.  Once the chocolate begins to melt remove from the water and stir the chocolate until it has all melted.  If you need to, return it to the hot water bath.
2. Dipp the candied ginger into the chocolate and let it harden on a parchment lined cookie sheet for about an hour.

Snowballs

What a treat!  These little guys are a huge hit with my family.  Unfortunately my Grandmother has forbid me from bringing them to any family function she is attending for she lacks the will power to have just one!  When making them try to keep them to the size of a cherry tomato because they are on the sweet side.

Snowballs

1/2 cup icing sugar

1/2 cup butter

1/2 cup shortening

1/2 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

1 cup coconut flakes, for rolling

Glaze

2 1/4 cups icing sugar

3 tbsp hot water

1. Preheat the oven to 350 F.
2. Cream together the butter, shortening, icing sugar and vanilla.
3. Add flour and salt.  Mix to form a smooth dough.
4. Roll into cherry tomato size balls and place on a cookie sheet.  Bake for 8-10 minutes.
5. Cool, coat with glaze, and roll in coconut.  Let the glaze dry thoroughly before storing in an air tight container.