Blueberry Cranberry Rolls with Candied Walnuts and Pepitas

Blueberry Cranberry Rolls with Candied Walnuts and Pepitas

It’s not too often that I am able to whip up a…

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It’s not too often that I am able to whip up a yummy dessert right out of the fridge but it did happen one Friday night a few weeks ago. The Mad Hatter Tea Party was a recent memory and I  had leftover bread dough from Garlic Fingers and Blueberry-Cranberry Pie Filling in the fridge. The roommates were begging for a sweet treat and bam this blueberry-cranberry bun popped into my head. Given that the dough and the filling were already made it’s needless to say it was all pretty simple.

Butter Pecan Tarts with a Rolo Surprise

Butter Pecan Tarts with a Rolo Surprise

My new roommate must feel like he’s died and gone to heaven.…

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My new roommate must feel like he’s died and gone to heaven. He keeps saying so you can make (insert random food here)? And the answer always is yes! Last week he was craving butter pecan tarts. As we were sitting there thinking and talking about it, I thought, why not Butter Pecan Tarts with Rolo centers? And a legend was born.

Caramel Honey Ice Cream with Maple Bacon and Poached Pear

Caramel Honey Ice Cream with Maple Bacon and Poached Pear

This dessert is my pride and joy of the first WBC Family…

Poached Pear with Caramel Honey Ice Cream and Maple Bacon

This dessert is my pride and joy of the first WBC Family Dinner – Local Challenge Dinner. So much so that I can’t even decide on a name. I don’t know if they caramel honey ice cream or the maple bacon or the pear should be at the forefront. In the end it is the ice cream. I knew I was going to do an ice cream for the dinner – but the only sugar options I had were maple and honey. I also did not have vanilla. I wanted caramel but could not use sugar and I thought – why not honey and/or maple caramel?? I did an experiment trying to turn both maple and honey into caramel and honey was more successful.

Quick and Easy Cinnamon-Apple Crisp

Quick and Easy Cinnamon-Apple Crisp

I had never made apple crisp before, and it’s getting harder and…

I had never made apple crisp before, and it’s getting harder and harder to find decent dessert recipes for local seasonal fruit, which right now seems to be apples, cranberries and a few pears. Dessert is not my favourite, I would rather have a second helping of dinner then a dessert so it is always an afterthought. This dessert comes together so quickly and easily and is a homey favourite. You can add your favourite grains into the crust as well.

Pomegrante Chocolate Tarts

Pomegrante Chocolate Tarts

I picked these cut little tart pans up for $4.00 each at…

I picked these cut little tart pans up for $4.00 each at a cooking supply store in Toronto. I’ve never used them and this just came together one night last week. There are quite rich, and not very sweet, since I didn’t add sugar to the chocolate filling. Two people can easily share one. But isn’t that the point? 🙂

Poached Pears with Blackcurrant Cranberry Drizzle

Poached Pears with Blackcurrant Cranberry Drizzle

With the abundance of fruit wines I have in my basement (I…

With the abundance of fruit wines I have in my basement (I currently have between 500-600 bottles of homemade fruit and wine kits), you start to get creative with them. Especially the ones that don’t turn out to be drinkable (also think Sangria!) I had never made poached pears, but I love fruit deserts and pears are coming into season!

Poached Pears with Blackcurrant Cranberry Drizzle

Ingredients

  • 3 pears, peeled and halved
  • half a lemon
  • 2-3 cups of cranberries – fresh or frozen (unthawed if frozen)
  • half a cinnamon stick
  • 1 bottle of blackcurrant wine, or any fruit wine or a fruity red wine
  • 1 package of puff pastry
  • 1 tbsp softened butter
  • maple syrup for drizzling + more if desired in poaching liquid – to taste

Instructions

  1. Let your pastry dough sit out at room temperature for two hours prior to using.
  2. Peel your pears with a peeler, cutting off the bottoms. Half them with a sharp knife keeping the stems in tact on one half for presentation.
  3. In a medium-large pot, over medium heat, add your cranberries and half a lemon. You do not need to thaw your cranberries if using frozen. The heat will bring out the juices.
  4. On a baking sheet roll out the pastry dough. Rub the melted butter over the pastry and grate some of the cinnamon stick overtop for presentation. Preheat oven to package specifications.
  5. Once the cranberries start looking a bit squishy and loose in their skin add the bottle of wine. Let this heat and simmer until the alcohol has burned off. Add your cinnamon stick.
  6. Gentle add the pears into the poaching liquid using a slotted spoon. Do not crown the pot you want the pear to be able to be submersed so that it cooks evenly. (You may need to do two batches). Also lower the heat to a slow simmer at this point. You don’t want to over cook your pears.
  7. Score the puff pastry into squares and cook as to the package directions. Once cooked let cool and cut through the squares you scored. Lay each onto a plate.
  8. Cook the pears for about 15-20 minutes. You want them to still hold up if you prick them with a fork but also be soft. The exact cooking time will depend on the ripeness of your pears and how hard you want them when they are done.
  9. Once the pears are cooked you just need to pluck them out of the pot and let them drain and cool a bit. I prefer them a bit warm but some prefer room temperature or chilled.
  10. Serve the pears over top of the puff pastry. Reduce the sauce a bit further (if you did multiple batches you may not need to further reduce.) With a spoon, squish down the cranberries in the pot to create a rustic syrup. For a more formal syrup you could food process, and pass through a fine mesh strainer, lined with cheese cloth.
  11. For a sweeter drizzle add maple syrup to the drizzle before drizzling over the top with a spoon. If preferred, you can simply drizzle maple and omit the syrup.
http://www.constantvessel.com/poached-pears-with-blackcurrant-cranberry-drizzle/

Cranberries and Lemon

Tres Leche Cake

Tres Leche Cake

Tres Leche Cake aka “Three Creams Cake” is an ingenious idea, where…

Tres Leche Cake aka “Three Creams Cake” is an ingenious idea, where you take a sponge cake, I’d like to say basic but I found the cake difficult yet rewarding – and soak it over night in a combination of three creams that absorb like crazy into the cake. Like a sponge. And it makes it delicious! Traditional cake includes a meringue icing, but I just couldn’t muster up the energy to do it, so I topped it with unsweetened whipped cream and cut fruit. This cake is a show-stopper and easily impresses. It was stressful, because I’m not completely familiar with egg whipping to tell when it was ready, but completely worth the effort.  

Tres Leche Cake

Ingredients

    For the Cake
  • 6 large eggs, separated
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Cream Mixture
  • 1 14-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream
  • For the Cake Topping
  • 2 cups of whipping cream – whipped
  • 1/2 thinly sliced papaya
  • 1 thinly sliced mango

Instructions

    Cake Directions
  1. Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
  2. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
  3. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla.
  4. Bake until golden, 25 minutes.
  5. Make Cream Mixture
  6. In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
  7. Remove the cake from the oven (let cool for a few minutes you don’t want the cake to sink because of the temp reaction) and while still warm, take a fork and poke a million holes all over the top of the cake, then pour the cream mixture over it.
  8. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
  9. The next day, beat the whipping cream until medium peaks form. Remove the cake from the fridge and spread the whipped cream in a layer all over it. Layer the papaya and mango all over it. Serve with a squirt of lime or dulche de leche if desired.
http://www.constantvessel.com/tres-leche-cake/