Vanilla Raspberry Baked Alaska

While Baked Alaska looks pretty fancy it's really quite easy to make. Other recipes list it as intermediate level but I'm saying don't be intimidated! Go for it! There are several steps to follow but also alot of down time for freezing. Best part is it can be made days in advance.

Also, variations are endless.... you could change up the ice cream flavour, use 2 or 3 flavours in one Alaska or even use some sorbet scooped in with the ice cream. 

Ingredients:
3/4 cup frozen raspberries, defrosted
1/2 cup lemon sorbet
8 ladyfinger biscuits
1  1/2 litres raspberry swirl vanilla ice cream
8 large egg whites, room temperature, divided in half
1 cup icing sugar, divided in half
1 tsp cream of tartar, divided in half

Taking a few raspberries at a time, press them with the back of a spoon through a sieve to remove the seeds leaving you with 1/4 cup raspberry purée. Set aside.

Line a 9 X 5" loaf pan with plastic wrap leaving plenty of overhang to be used to cover the ice cream later.

Melt the sorbet in the microwave for 20 seconds.

Line the bottom of the pan with the ladyfingers and pour the melted sorbet over them. I used lemoncello flavour sorbet. I wonder if I could have used actual limoncello liqueur?!? 
Set aside for about 10 minutes so the biscuits absorb the liquid.

Bring the ice cream out of the freezer for about 10 minutes, then start scooping about half of it onto the ladyfingers. Don't mix. 

Drizzle the raspberry purée.

Flatten and press down firmly with a spatula,

then add the remainder of the ice cream and press flat again.
Pull up the sides of the plastic wrap to cover the ice cream and place back in the freezer for at least 2 hours or even for a few days.

Now for the meringue. It is of the utmost importance that the meringue covers the ice cream completely as a seal from the heat it will be exposed to. That is why I chose to make my meringue in 2 steps.

First take 4 room temperature egg whites and beat them until soft peaks form. Then add 1/2 cup icing sugar, 1 tbsp at a time, and continue beating until stiff peaks form. Add 1/2 tsp cream of tartar.

Take the ice cream out of the pan, unwrap it and place it biscuit side down on a parchment lined baking pan (one that will fit in your freezer when this masterpiece is complete!)
Start spreading the meringue on top and down the sides. No need to get fancy yet.

I used a long flat ice pack underneath because I was worried that I wouldn't work fast enough and the ice cream would start to melt. But it's not necessary as this step went quickly. So this was like an undercoat or a crumb coat if you were icing a cake...just smooth but making sure the entire ice cream loaf is sealed.

Pop the pan back into the freezer while preparing the rest of the meringue.  Same as before... 4 egg whites, 1/2 cup icing sugar and 1/2 tsp cream of tartar. Once whipped up take the pan out again and start dolloping on the meringue.

Here's where you can get fancy! Swirl that stuff on! 
When you're done place the whole thing in the freezer. It can stay there a few days no problem. Or if you want it right away go right to the next step.

Keep frozen while pre-heating the oven to 425 F then take the pan from the freezer right to the oven. Just 5 minutes until golden peaks form, and you're saying "oh wow, it's working!" (or maybe that's just me!) 
Remove from oven and let sit 4 or 5 minutes before slicing.

And it slices so easily and neatly through the crispy meringue.

Serves 10-12 
Any leftovers should be kept in the freezer with a piece of foil on the cut end.

Nutty Cranberry Cheese Ball Bites

Need a quick nibbly to take along to an informal cocktail party? You can whip these up in almost no time.

Ingredients:
1/2 cup finely chopped walnuts
1  1/4 cups cream cheese
2 tbsps maple syrup
1/2 cup finely shredded mozzarella
1 tsp cinnamon
1/4 tsp ground cumin

About 1/3 cup each chopped chives, dried cranberries and more chopped nuts or nutty seedy granola

Combine the 1/2 cup chopped walnuts, cream cheese, maple syrup, mozzarella, cinnamon and cumin. Using a small ice cream scoop, 1" size, scoop into balls and chill.

Once chilled roll each ball in the chives, dried cranberries and nuts.

Keep refrigerated until ready to serve.

Makes 33 - 1" bite-size cheese balls.

Pinwheel Cookies

You can make these pinwheel cookies in festive colours ...

or swirl them in any psychedelic colours that suit your mood!

Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks (1 1/4 cups) unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice(and/or 1/2 tsp of any desired extra extracts)
1 1/2 cup holiday sprinkles

In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.

Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.

Remove all your dough and divide into two equal parts. (For the psychedelic ones we reserved a little dough to make a rope of yellow colour in the center) Return one portion back to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in leaf green and vanilla extract for the festive batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a bit more flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.

Roll out each portion of your dough, between two sheets a wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both onto a cookie sheet and chill in the refrigerator for at least 2 hours.

When firm, remove the top sheets of wax paper from both.

Brush the first layer lightly with water using a pastry brush. Then flip the second dough onto the first so they are stacked atop each other and even. I thought his might be a problem, but chilling the dough made it stiff enough to just pick up, easy peasy! Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines. If using a rope of a third colour place it at one long edge.

Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.

Pour out sprinkles onto a working surface. Now lift the dough log onto the sprinkles and gently roll to coat.

ow gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles.

Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for a couple of hours or you can put it in the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)

Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 F for 10-12 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a rack.

Pretty cool eh?

Western Omelet

My daughter wanted to give making an omelet a try. (And it didn't turn out to be scrambled eggs!!)

Ingredients:
4 eggs
2 tbsps water
1/4 tsp turmeric
1/4 tsp garlic powder
Salt and pepper to taste
Avocado oil
1/2 small onion, diced
About the same amount of diced red pepper
1 cup shredded habaňero cheddar
Salsa to serve

Heat 1 tbsp avocado oil in a frying pan. Add the onion and sweet pepper and cook until tender and the onion is just slightly golden. Remove to a plate and wipe out the pan.

Whisk the egg, water, turmeric, garlic powder, salt and pepper together. Heat 1 tbsps avocado oil in the frying pan and add the egg mixture. Once the edges start to set lift around and tilt the pan so the runny egg goes under and cooks.

Then when it's all set carefully lift one side and flip the omelet over. (No scrambled eggs here!!)

Place 1/2 cup shredded cheese on half of the omelet, put the veggies on top of the cheese and add the rest of the cheese all on half the omelet.

Flip the empty side over to cover the cheese.

Slide the omelet onto a plate and dollop with salsa.

She did it! Mission accomplished!
Serves 2

Grown Up Peanut Butter Shortbread Cookies

Next level peanut butter cookies... you may never want old school PB cookies again!

Ingredients:
2/3 cup butter, melted
1/2 cup peanut butter
1/4 cup sugar
1/4 cup honey
2  1/4 cups flour
2-4 tbsps butter, room temperature

2 oz - 70% dark chocolate
1 tsp butter
chopped peanuts
coarse pink himalayan salt (optional)

Begin by melting 2/3 cup of butter then add the peanut butter. Mix in the sugar and honey, then add the flour in 2 additions. The dough will be crumbly. Add room temperature butter, 1 tbsp at a time, until dough just holds together when pressed.

Sprinkle your rolling surface and rolling pin with sugar and roll out dough to about 1/3" thickness. Cut in shapes. I used a 2" round cookie cutter.

Place on parchment lined baking sheets 2" apart and chill in refrigerator 10-15 minutes.
Then bake at 375 F for 8 minutes. Cool on baking sheet before transferring to rack.

Melt the 70% dark chocolate with the butter (I learned my lesson about that! See my previous post.)
Spoon the melted chocolate into a small plastic bag, snip a corner and start drizzling the chocolate onto the cookies. Sprinkle chopped peanuts on right away...

and a little grind of pink himalayan salt for good measure!

Makes 34 - 2" rounds

White Chocolate Cookie Ball Truffles

Sometimes life gives you happy little accidents!

Ingredients:
4 or 5 oz white chocolate
1/4 - 1/2 tsp butter
5 ladyfinger biscuits

So I was melting white chocolate in a double boiler for drizzling in another recipe. It had just about melted when I decided I wanted it a little more runny. I added room temperature butter and it all seized up! Big mistake... I should have melted the butter so it would be about the same temperature as the chocolate before adding it. And apparently there is no reversing seized white chocolate.

I wasn't about to throw away all the chocolate. But I had these ladyfingers on the shelf in preparation for an upcoming dessert. I just crumbled some of them into the chocolate and rolled the mixture into balls.

Now, unprepared as I was for making truffles, what was I going to roll them in? I had just run out of cocoa (gotta get to Bulk Barn!) I didn't have enough sprinkles (what's wrong with me?!?!) And I was kind of running out of patience so chopping walnuts wasn't going to happen.

I grabbed a bag of homemade granola.
This'll work! Just rolled them up and let them set on parchment in the fridge a few minutes.

This "recipe" only made 12 cookie ball truffles but you could always accidently seize up more white chocolate, LOL!

To quote Bob Ross "we don't make mistakes, just happy little accidents!"

Chocolate Peppermint Cookies

Santa will love these on Christmas Eve!

Ingredients:

1/2 cup cocoa powder

2 cups flour

1 tsp baking powder

1/2 tsp salt

2 tsp espresso powder (optional if you want mocha flavour)

3/4 cup shortening

1/4 cup butter, room temperature

1  3/4 cups brown sugar, lightly packed

2 eggs, room temperature

1 - 2 tsps peppermint extract

2 tbsps milk

4 oz. semi-sweet chocolate, melted and slightly cooled

4 oz semi-sweet chocolate, melted for dipping

1/4 tsp vegetable oil

1 or 2 mini candy canes, crushed for sprinkling

Whisk the cocoa powder, flour, baking powder, salt (and mocha if using) together. Set aside.

In a large mixing bowl cream the shortening, butter and brown sugar together until fluffy. Beat in the eggs, extract and milk

Add the flour on low speed and mix until just combined.

Pour in the melted chocolate and mix together.

Roll into 1" balls and place on a parchment lined baking sheet about 2" apart. This dough handles very well. 

Bake at 350 F for 9-10 minutes then fully cool on racks.

Once cooled melt the chocolate and vegetable oil together and dip the cookies in. Let the excess run off then place on the parchment lined pan again. Sprinkle with crushed peppermint candies.

Place the pan in the fridge a few minutes for the chocolate to set, then store in airtight containers.

Makes 64 cookies

Festive Christmas Cookie Bars

One week left! Want a quick batch of "cookies"? Roll the dough into the pan, bake, frost and cut. Boom... cookies!

Ingredients:
4 1/2 - 5 cups flour
1 tsp salt
1/2 tsp baking soda
1 cup butter, at room temperature
2 cups sugar
4 eggs
2 tsps almond extract
green food colouring
red food colouring

Frosting:
3 cups icing sugar
1/2 cup butter, at room temperature
3 tbsps milk
1 tsp almond extract

Combine the flour, salt and baking soda and set aside.

In a large mixer bowl cream the butter and sugar together. Add eggs one at a time then the almond extract.  Add the flour mixture in 4 additions. This is a really big batch and just barely fit in the mixer. The dough kept creeping up the beater! At this point it's best to put the dough on the counter and blend the rest of the way by hand. But don't overwork the dough and end up with tough cookies!

Shape it so that you can divide it evenly in half then take one half at a time to colour.

Here's where things got tricky. The original recipe called for 6 drops of each colour, so starting with the green I added 6 drops. But it was still light green. The pictures in the original recipe showed vivid red and green layers. So I added more green...I was up to 18 drops and it was still mint green! Then I used some concentrated gel. I added blue and yellow because I didn't have any green. The colour came up considerably but still not what I expected. For the red I started immediately with the red "no taste" gel and after about 6 blobs of colour on a toothpick I gave up. 

Was I naive to expect brighter colours?!? If you have a trick for vivid colour please let me know in the comments section below.

Aaaaanyways.... back to this recipe. 
Line a 13 X 9" pan with parchment paper. Leave some overhang. Press one colour into the pan. Then to even it out roll with a small roller or what I used...my pestle.

Take pieces of the second colour and flatten by hand then lay them on top of the first layer. Gently roll the second layer.

Bake at 375 F for 25-30 minutes. Cool completely.

For the frosting cream the butter and icing sugar together then add the milk and almond extract. Spread over the top of the bars.

And if you like you can add sprinkles!

Chill in the fridge. Using the parchment overhang lift out of the pan, trim the uneven sides and cut into bars or squares.

Original recipe: https://www.dashofsanity.com/christmas-sugar-cookie-bars/