Category Archives: Recipes

Desserts Are Fun, Recipes

DRF EP-3 CARAMEL APPLE PIZZA

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httpvp://www.youtube.com/view_play_list?p=628E185421A6A375

Hey, Dessert Friends!

This week, I finally get to introduce some new friends of mine who love to cook as much as Helenka and I do. [Evil editor stares in shock and awe at this bit of audacious information!]

As explained in episode 2, Fiona, a colleague of mine from work, challenged me to a cheesecake bake-off. Well, while I ended up with a cheesecake pie (what was I thinking, but the flavours were there), she had this wonderful, very professional looking one that – of course – won.

Fiona told me up front that she had a secret weapon who taught her how to make this cheesecake. So I said, if she won, she would have to be on my show with her secret weapon. She agreed. I think I got the better deal anyway. 🙂 Later, Fiona hinted I was somewhat aware of her secret weapon because, unbeknownst to me, this person was following me on Twitter at the time. Ahh, Fiona, that was sneaky.

Needless to say, Fiona and Menka came over to film this very good Caramel Apple Pizza (with thanks to DivaQ for the recipe which we adapted for my oven instead of a BBQ). Menka and I got to know each other a bit better, as I already knew Fiona. I decided there definitely would be more adventures in food to come with this pair. We spent about five or so hours together creating this episode. I had a tough time reducing it down to 10 minutes, so I experimented and created two parts about 18 minutes long. Then I made a playlist within YouTube to put it all together. It’s my first time doing this, so please forgive any errors.

In fact, we had so much fun, we got back together to create more desserts and savoury pies, but those are other stories yet to be told. 😉

The original recipe was published in the Toronto Star ( click here for the link)

I’m also reproducing it here on the off-chance that the link does not work.

BBQ – Oven conversion was 400F for the baking of the pizza and your time will need to be adjusted.

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

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Recipe: Diva Q’s Caramel Apple Pizza Perfection

Ingredients

  • Caramel sauce:1/4 cup (60 ml) water
    1/2 cup (120 ml) packed brown sugar
    1 tbsp (15 ml) corn starch
    1/3 cup (80 ml) whipping cream
    2 tbsp (30 ml) corn syrup
    2 tbsp (30 ml) unsalted butter
    1/2 tsp (2 ml) pure vanilla
  • Pizza:750-g bag fresh pizza dough
    All-purpose flour and cornmeal for dusting
    2 Ontario apples (such as Gala or Red Prince), unpeeled, cored, thinly sliced
  • Ground cinnamon for sprinkling125 g (5 oz) cream cheese (half a package), at room temperature

    2 tbsp (30 ml) granulated sugar

  • Skor toffee bits for sprinkling

Directions

  1. For caramel sauce, in small saucepan, combine water, sugar, corn starch, cream and corn syrup. Bring to boil over high heat. Boil 2 minutes, reducing heat slightly if needed. Remove from heat; stir in butter and vanilla. Reserve.
  2. For pizza, bring to room temperature as per package instructions. Remove from bag; divide into 2 balls.
  3. On lightly floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes. Slip onto cornmeal or flour-dusted pizza paddle. Place on oiled grill preheated to medium-high (about 550F/280C); close lid. Grill about 3 to 4 minutes per side. Let cool.
  4. Place apple slices directly on grill. Grill 1 to 2 minutes per side, until softened and browned. Transfer to platter. Dust with cinnamon.
  5. In medium bowl, combine cream cheese and granulated sugar. Mash well with fork and beat with wooden spoon until fluffy.
  6. To assemble, spread sweetened cream cheese over each pizza as desired. Divide apples evenly over pizzas. Generously drizzle each with caramel sauce. (Refrigerate any remaining cream cheese and caramel sauce for another use.) Sprinkle each with Skor bits. If needed, return pizza to grill for 1 to 2 minutes to quickly warm.
  7. Makes 2 pizzas (about 12 slices).

Number of servings (yield): 12

Meal type: dessert

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Desserts Are Fun, Recipes

DRF EP-2 CHEESECAKE SHOWDOWN!

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httpvhd://www.youtube.com/watch?v=3hxARvcKjaM

Hey, Dessert Friends!

This episode happened because Fiona, a fellow co-worker from another department, challenged me to a dessert duel (as I’m known for my baking – especially brownies). We chose cheesecakes as the theme and arranged to have our fellow co-workers from both departments vote on the winner (we just had to serve them).

So, in this second episode of “Desserts Are Fun”, watch me make my cheesecake (er … pie). You will have to watch the whole thing before discovering who won this competition (okay, okay, so you may already know who won, as I have left at least one hint around the website).

Here is the recipe if you would like to try this one for yourselves!

Recipe: Graham Cracker Crust

Ingredients

  • 1 1/4 cups crushed graham crackers
  • 1/2 cup crushed walnuts
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Directions

  1. In a small bowl, combine the crumbs, sugar, crushed walnuts and cinnamon; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
  2. Bake at 325 degrees F for 10-15 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Recipe: Cheesecake Filling

Ingredients

  • 2 pkgs (250 g each) cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/3 cup 35% whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp all purpose flour

Directions

  1. In bowl and using electric mixer, beat cream cheese with sugar until very creamy. Beat in eggs one at a time, beating well after each addition. Scrape down bowl. Beat in cream and vanilla. Beat in flour. Pour into crumb crust.Bake in centre of oven for 20 minutes.
  2. Reduce oven temperature to 300 degrees F. Bake until barely set and still slightly jiggly at the centre, about 20-28 minutes longer. Do Not Overcook! Turn oven off. Leave oven door ajar (not fully open).
  3. Let cheesecake sit in oven for 2 hours.Cool to room temperature on a rack for about 2 hours. Cover with plastic wrap, then chill for at least 4 hours.

Recipe: Macerated Berries

Ingredients

  • 1 pint Raspberries
  • 1 pint Strawberries (cleaned and hulled)
  • 8 tbsp Framboise (raspberry dessert wine) or Grand Marnier (orange-flavoured liqueur)
  • 4 tbsp sugar

Directions

  1. In a bowl, lightly mash the strawberries and raspberries. Add the sugar and pour the Framboise over the berries. Mix well, then cover and refrigerate for at least 1 hour (overnight works well, too).

Once you are ready to serve your cheesecake, pour the macerated berries over the pie, then slice and serve!

Send me your variations. I would love to know what your favourite cheesecake is (or even where to buy the best).

Till next time … “Life’s sweet treats are best enjoyed with friends!”

Dig in and Enjoy!!

B =;)

My Cheesecake (pie)

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Fiona and Menke’s Cheesecake

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Yum!

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Insight on: Cheesecake Showdown

Notes from the Chef’s Sidekick (Helenka)

Yes, yes, I know I’m not a part of this episode, but I just wanted to mention that, after viewing this episode only once, I want-want-want to make Brian’s cheesecake pie all by myself. And I’ve never made a pie in my life. Or a cheesecake. Cakes, definitely, always usually with alcohol in them. I have baked with cream cheese, but these were yin-yang muffins where half was cream cheese with chocolate chips and the other half was a flour-egg batter with cocoa. But a real cheesecake – never. Until now. Though I just know I’ll be adding chocolate to the graham cracker crust which should come as absolutely NO surprise to anybody. Because … hello … chocolate! But, then again, that’s MY variation!

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Desserts Are Fun, Recipes

DRF EP-1: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM & OTHER GOOD STUFF

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httpvhd://www.youtube.com/watch?v=oOugaTP7dNs

Hey, everyone!

I’ve had so much fun creating food videos (covering appetizers, soups, salads and mains) that I thought I would start another show, this time about one of my favorite topics: DESSERTS!

Ever since I was a little kid, I’ve enjoyed baking (words in text cannot convey how much I enjoy it and it runs in my family). Some of my favourite memories are of baking with my grandmother in Newfoundland (you can read about the cake incident in my bio ) or watching my mother whip something up. Throughout the years, I have made many a dessert including cakes, cookies, brownies, peanut butter cups, puddings, etc. [Helenka’s nostalgic comment: “Oh, those peanut butter cups! And also parfaits!”]

With that said, I thought now would be the perfect time to create a new video show (current thinking is perhaps once a month) and share my adventures with all of you. Along the way, I’ve invited a few of my friends/family to join in on the fun. Or you may see me preparing for a competition (something fun we do at work) or just something by myself for my own enjoyment!

For my inaugural episode, I invited a very special guest (I think you may have seen her once or twice before), namely Helenka from “Friends Food Fun”. So please sit back, relax and check out “Desserts Are Fun with Brian & Friends!”

Desserts are not something we need to sustain life, but they certainly do enhance what life has to offer. To me, nothing says it more decadently than real vanilla whipped cream smothering strawberries, raspberries, drizzled with balsamic glaze and honey and sprinkled with chopped walnuts. Mmm-mmm-mmmm.

Special thanks to Jennifer at work who gave me the idea of using Balsamic Glaze with the berries. Of course, we got carried away and I started piling on other stuff!

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Recipe: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM

Ingredients

  • For this recipe, you will need the following (proportions are guesstimates because who needs measurements when you can just wing it): 

    2 Dessert Cups
    6 Strawberries
    6 Raspberries
    2 tablespoons Balsamic Glaze (usually found with the other vinegars in the store)
    2 tablespoons Honey (we used Alfalfa Honey)
    1/2 Cup Chopped Walnuts
    1 Cup Whipping Cream (you can cheat by buying the canned stuff or make your own using the directions below).

    Over the Top Whipping Cream
    Ingredients

    1 Cup Heavy Whipping Cream (35% cream or higher if you can find it)
    3 tablespoons Confectioner’s Sugar (regular sugar works well too – just add more to taste)
    1/2 teaspoon Vanilla Extract (keep it real – none of that imitation stuff)

Instructions

  1. Directions 

    In a chilled small mixing bowl using chilled beaters (I put both in the freezer because they need to be really cold for best results), beat cream until it begins to thicken. Add confectioner’s sugar and vanilla (if you like the flavour of vanilla, then use MORE!); beat until soft peaks form. Store in the refrigerator (or eat immediately like right out of the bowl – Helenka and I did 😉 ).

    Assembly

    Clean and slice strawberries before placing into dessert cups; add washed raspberries; drizzle half the balsamic glaze over berries for each cup; spoon half the whipping cream over the glaze and berries; drizzle half the honey, then finally sprinkle chopped walnuts (you can toast them if you like).

    Life’s sweet treats are best enjoyed with friends!
    Dig in and Enjoy!!
    B =;)

    Helenka’s notes:

    That brother of mine decided to really surprise me by keeping me up on my perch after we’d finished the “Friends Food Fun” episode. He also removed my Chef’s Sidekick title (only temporarily, thank goodness), so that I was a … guest. Why, it was such an honour! He made a simple but elegant dessert by building it from the ingredients he already listed in the recipe above. Just one wee coincidence: the whipping cream was left over from the Christmas episode. Wow! That was good luck.

    This sophisticated, adult version of a sundae was so much fun to eat. I’ve had balsamic vinegar on fruit before, though never anything as thick as a glaze. [And I’ve probably mentioned my teen obsession because of Graham Kerr’s TV show, The Galloping Gourmet, of eating strawberries sprinkled with freshly-ground black pepper. Making everybody around me believe I was eccentric. ::looks around in mock-confusion:: Who, me?]

    For a variation, I could definitely see blackberries in the mix, also red currants possibly interspersed with the walnuts on top, as the fruit is so pretty on its delicate vine.

    So, once again, different taste sensations are savoured. And a point is made. What is naturally sweet does not need to be overwhelmed with additional sweetness.

Friends Food Fun, Recipes

Yum…Make Your Own Potato Chips!!

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As my evil editor/chefs side kick is off moving her castle to another location, plus the fact that I have been under the weather I thought I would do something short this week.

We all love snacks and what could be simpler than using every day items we have around our home such as a microwave and a potato… In case you have not figured out what those two have in common why it would be a potato chip made in the microwave!

Now before you balk at such an idea (which I did as well but was curious just the same) give it a try. I was amazed that the chips came out very crispy plus you get to control what you put on them (which is a huge plus in my books – have you read the ingredients on a bag of potato chips lately??).

You need a mandolin, a russet potato, microwave, microwave safe plate, and I used olive oil, some herbs (rosemary works well), or salt and pepper (do be careful with the amounts you put on I found a little goes quite the distance – herbs included).

Crunch and Munch your way into these tasty treats, have a great week!

Enjoy!
B&H =:)

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Friends Food Fun, Recipes

Ep 8 – Melted Brie with Vegetables

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httpvhd://www.youtube.com/watch?v=dktYexwJwJc

Well, who said you cannot have an appetizer for dinner? [Was that you, evil editor? Evil editor categorically rejects the accusation because I share your unified grand theory of appetizers!] There are times while dining out when I’ve found the description of the appetizers to be more appealing than the main courses offered. So, in this episode, Helenka and I tried and reviewed Melted Brie with vegetables as our main meal. Of course, because we were cooking with Brie, we just had to show you another easy appetizer that I have been making for many years (and that Helenka has loved each time), namely Brie with Jelly (spicy red pepper jelly in this case). It’s so easy to create but the experience is out of this world. Well, don’t take our word for it – try it! I also bought a special serving dish for this episode to surprise Helenka (as I’m liking the simple white pieces which show off the food best – and also provide great photo ops!).

Here is how our long-time favourite appetizer (Brie with Jelly) was made:
Heat the oven to 350 degrees. Place your Brie wheel on a sheet pan (with optional cooking spray to help with the lift off) and bake for about 20 minutes. You may see it oozing out a bit which means it’s done. Remove the sheet pan from the oven and carefully place the Brie wheel on a nice serving tray or dish. Then take your favourite spicy jelly (I’m sure Helenka will provide some options) and spread generously over it. Serve this with some nice crackers (I found some Olive Oil/Herb and Roasted Garlic/Rosemary crackers – both were in the box at Costco).

Options for jelly from Helenka:
Brian used a spicy red pepper jelly with the Brie that he has offered often as an appetizer when entertaining. But melted Brie goes fabulously well with so many flavours that it doesn’t have to be isolated as a savoury appetizer (traditionally served before dinner or as a cocktail party snack).

Do you like tomato or onion relishes? Did you make ratatouille recently and would like to extend the leftovers? Those are some options. What about marmalade and crumpets, for a classier breakfast? Any other fruit jellies such as pear, with split English muffins? See what I mean: just about any tastes that you enjoy along with Brie can be paired with it. And the crackers can be substituted with other breads, buns, etc.

Enjoy!
B&H =:)

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Recipe: Melted Brie with Vegetables From Cook This, Not That!: Kitchen Survival Guide

Notes from the Chef’s Sidekick (Helenka)

The recipe on Page 88 from The Book (as we shall refer to it until further notice) was Melted Brie over Sautéed Veggies (honey sweet onion, summer zucchini, pear, orange bell pepper, deglazed with white wine) and served on multi-grain baguette slices. The special salt, by royal – meaning my – command was the Bolivian Rose. This was the healthy and (in my opinion) exquisite alternative to eating deep-fried, breaded cheesesticks. And, even though the amount of brie was small when compared to how much cheese is usually served in such appetizers, there was enough of a taste of quality where it counted (rather than merely the often mind-numbing quantity of most snack foods). Ohhhhhhhhh. Yup … orgasmic noises. For a laugh, we kept the camera focus on the empty kitchen while we made moaning noises from the couch as we demolished the food (which also included Brian’s old and always yummy standard, Baked Brie with Red Pepper Jelly on melba rounds). And then we perverted the results (yup, we do that to food) by putting the pepper jelly on the recipe from The Book. But, really, we do have tons of fun with cooking (if you hadn’t already figured that out).

Variations

A variation I thought of to extend the flavour of the small amount of brie (deliberately intended to reduce calories, etc.) would be to use standard rye bread slices, spreading the veggie mixture on top before drizzling the melted brie and then eating with a fork and knife. But, really, no matter how it’s served, this was a superb dish. I especially liked how the heated pear (which is no stranger to cheese, especially blue) interacted with the veggies. And the verdict is yes, please!

Cooking time (duration): 45

Diet (other): Low calorie, Reduced fat

Meal type: hors d’oerves

Culinary tradition: USA (General)

My rating:5 stars: ★★★★★

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