I think of my husband’s oldest daughter when I make this. It is her favourite chocolate bar in the whole world.
You will need:
- 1 1/3 cups chocolate baking crumbs
- 1/4 cup melted butter
- 3 pkg. Philadelphia cream cheese ( I use 1 regular and 2 light)
- 3/4 cup dark brown sugar, packed
- 1 tbsp. pure vanilla
- 3 eggs
- 1/3 cup caramel topping
- 1 -100g. Toblerone bar, coarsely chopped (maybe more)…
Heat oven to 350 degrees. mix crumbs and butter and press into bottom of 9 inch springform pan. In mixer, beat cream cheese, sugar and vanilla until well blended.
Add eggs once at a time mixing on low until blended. Pour into pan and bake for 40-45 minutes.
Run knife around edge to loosen. Cool before removing from pan and refridgerate for 4 hours.
Just before serving pour caramel sauce over the top and garnish with chopped bar. Hmmm, soooooo good.
Taste Rating: 9
Cranberry Apple Squares
- This is a lovely new addition to your baking. It is a combination of tart and sweet and is even better served warm with ice cream.
You will need:
- 1 granny smith apple
- 1/2 cup cranberry whole berry sauce (homemade is always best)
- 1 cup fresh cranberries
- 1 tbsp. fresh lemon juice
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/3 cup each of dark brown sugar and white sugar
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- pinch salt
- 1/2 cup butter
Preparation: preheat oven to 350 degrees. Spray 8 inch square baking pan. Peel, core and thinly slice apple. Place in a bowl, cranberry sauce, berries and lemon juice. Mix together.
In a small bowl, mix the flour, sugars, baking soda, nutmeg and salt together. Add the butter and mix with your hands until crumbly. Press half the oat mixture on the bottom, spoon fruit on top evenly. Top with remaining oat mixture pressing lightly. This will not completely cover the pan so don’t worry.
Bake until the top is golden brown which will take approximately 40-45 minutes. Cool completely before cutting, and then store in fridge.
Taste Rating: 8.5
Romance in a Martini
If you are wanting to make brownie points with your lady, try this.
- 1 1/2 oz. pear flavoured vodka
- 1/2 oz. apricot brandy
- 1/2 oz. freshly squeezed lemon juice
Half fill shaker with ice, add the ingredients. Shake vigorously. Strain into chilled glass and garnish with thin slice of pear.
Cold Outside, Fireplace Inside and….
For the cosiest of time and the loveliest of drinks, go for this one. I could call it a martini but we would be lying. It takes heat proof glasses….
You will need (if serving 6)
- 4 cups eggnog,
- 2 tbsp. unsweetened cocoa powder,
- 1/2 tsp. ground cinnamon
- 1/2 cup grated semi-sweet chocolate
- 8 oz. cinnamon vodka
Garnish: cinnamon sticks and more grated chocolate.
In a large saucepan, combine eggnog, cocoa and cinnamon and whisk together until combined. heat until it simmers only (NOT BOIL). Add the chocolate and whisk together until melted. Remove from heat and add the cinnamon vodka. Pour into heat-proof glasses or mugs that are rimmed with grated chocolate. Garnish with a cinnamon stick.
What gingerbread house? what Christmas turkey…you get the picture. Drink responsibly and really enjoy the moment and the season. Anyone for jammies and popcorn?
Blood Orange Martini
Before I go to work for my other half, I thought I would tickle your fancy with yet another martini
- 1 1/2 oz. gin
- 1/2 oz. Campari (adds colour and punch)
- dash of vermouth
- 1 1/2 oz. blood orange juice
Fill shaker with ice, add ingredients and shake well. Strain into chilled glasses and garnish with a blood orange twist.
Well, did I do it?
Taste Rating: 9
Beating The Holiday Stress, Seriously.
It is so easy to be overcome with the pressures of the next month, BUT if you want to keep it at bay, use these foods. Your body needs extra vitamin B and your immune system needs to be healthy. Load your diet with:
bananas, avocados, walnuts, spinach, red peppers, oatmeal and black tea.
It is really that simple. Give it a go.
It’s getting to be that time!
The invites are starting to come fast and furious and you don’t know what to do. First, don’t panic. Grab a coffee and write a few things down. Who, What, When, Wear (no mistake) and we all know the Why.
Set the ambience for the evening and get the signature drinks ready to be made, and serve this, as a great starter.
Pear Toasties
Slice a baguette in horizontal slices and lightly toast one side. Place a thin slice of ham, top with sliced pears and add a wedge of brie, a light sprinkle of pepper and heat in the oven for about 5 minutes. Oven should be 475 degrees.
If you wish, change it by using sliced fresh apricots and camembert cheese.
Taste Rating: 8.9
Salmon/Pecan Nuggets
We have always loved entertaining and, therefore, always trying new foods out. This is a foodie’s delight.
- 1 lb. skinless salmon fillets (fresh or frozen) about 1 inch thick
- 2 tbsp. water
- 2 tbsp. soy sauce
- 1 tbsp. fresh ground ginger
- 2 tsp. cooking oil
- 1 tbsp. cooking oil
- 1 tbsp. or more toasted and finely chopped pecans
Procedure:
Thaw fish, if necessary. Rinse and pat dry. Cut into 1 inch chunks. Place fish in a plastic bag. Make a marinade of water, soy sauce, ginger and oil; close the bag and marinate at room temperature for 30 minutes.
In a large skillet or wok heat the tbsp. of oil over medium heat. Drain the trout and toss in the marinade. Cook half the trout for about 4 minutes or until flaky and remove from heat.
Cook and stir the remaining chunks and drain all on paper towels, Sprinkle with pecans, Serve warm with rice or a crisp salad.
This makes about 22 appetizers. I really like the pecans, so I use more, but that’s just me.
Taste Rating: 8.8
Virtual Whaaaat?
We have a virtual tour of our place this morning and a showing in the afternoon. You want another what today? Maybe later. Oh, wait a minute. Try this martini out. It is really nice.
Chocolate Pear Martini
- 2 shots of pear vodka
- 2 shots of Baileys
- 2 shots white chocolate liqueur
Pour into shaker filled with ice and shake a few seconds. Strain into chilled martini glasses and put a small slice of pear on the side of the glass. Really smooth!
Taste Rating: 9
Baby, it’s cold outside
On days like this, the only thing I want to do is sit beside a warm fire, good movie, husband close by and the remaining smells of the days baking faintly lingering.
If it was later in the day, perhaps a martini to help warm the bones up, and, of course, that would then be ‘medicinal’ wouldn’t it?
Just kidding.
Three Chocolate Mousse
Make this using straight sided ‘shot glasses’. One glass for each one and serve on long, thin plates. Add a decoration or two on the plate to make it really look festive.
First one:
- 1/2 lb. bittersweet chocolate,
- 1/4 cup butter,
- 2 tbsp. chocolate liqueur,
- 1/2 cup whipped cream.
- Pinch of cinnamon.
Melt chocolate with butter and add the liqueur and cinnamon. As this serves 12, you can spoon equal portions into each of the glasses.
Second One:
- 3/4 cup whipping cream,
- 1 1/2 tsp gelatin,
- 6-8 ounces chopped white chocolate,
- 1/2 cup chopped pecans,
- /2 cup whipped cream.
In a saucepan combine 3/4 cup whipping cream and gelatin. Let stand for about 5 minutes to soften. Add chocolate and over low heat, melt until smooth. Let cool in fridge, stirring often to thicken. Add nuts and fold in whipped cream. Add equal portions to each glass and start third section.
Third One:
- 1/2 lb. chopped milk chocolate,
- 1/4 cup butter,
- 1 cup saskatoon jam or blueberry jam pushed through a sieve to remove seeds,
- 1/2 cup whipped cream.
In a bowl over a pot of simmering water (not touching) melt chocolate with the butter and puree until smooth. Cool down and fold in whipped cream. Add this layer now in equal portions. Add a dollop of whipped cream on top and add shaved chocolate.
I used this at Christmas and it was a hit. It makes a light dessert for a crowd or larger portions if desired by using a pretty glass dish. The flavours are rich, intense and utterly decadent all at once.
Taste Rating: 9.99
Green Goddess Dressing
If you want a luscious dressing for salads, or salmon this is it. Absolutely delectable.
- 1 ripe avocado
- 3 tbsp. white wine vinegar (read the whole line. yes! vinegar)
- 1 garlic clove, finely chopped
- 1 tsp. fresh lemon juice
- 1/2 tsp. fresh lime juice
- 1/4 tsp. sugar
- 3/4 cup olive oil
- 1/2 cup whipping cream
- 2 tbsp. finely chopped fresh flat leaf parsley
- 1 1/2 tbsp. finely chopped fresh tarragon
- 1 tbsp. finely chopped fresh basil
- 1 small shallot (finely chopped-no more than 1 tbsp.)
Puree first 7 ingredients until smooth.
With machine running slowly add the olive oil. Transfer this to a bowl and whisk in the cream. Season with salt and pepper to taste. Stir in the dry herbs. Cover and chill for at least 4 hours. When ready to serve, keep at room temperature for 15 minutes and rewhisk. Can be made one day ahead.
Taste Rating: 9