Tag Archives: Walnuts

Desserts Are Fun, Episodes

DRF – Ep 5 eh! Outrageous Brownies

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httpvh://www.youtube.com/watch?v=fT5_YayCsKc

Hey, Dessert Friends:

It’s Brian, acting as a solo writer this week (though Helenka is peeking over my shoulder, doing her fabulous editing [Helenka agrees it’ll be a snap!]).

The countdown to the holidays has begun, so has the mad dash to complete my annual holiday baking! While going through our archive of unpublished videos [Editor is impressed by the word “archive”], I came across one that I think is fitting for this time of year. I invited my delightful and fun baking friends, Fiona and Menka whom you’ve met before, over for a baking afternoon, and we made the most scrumptious brownies you have ever tried (courtesy of the barefoot contessa). Of course, you will not want to be counting calories while making or enjoying them – as the recipe uses a pound of butter!

Besides great quality chocolate (mine happens to be Ghirardelli Chocolate), one of the secrets I have learned is using coffee to enhance the flavour of chocolate. In any recipe that calls for chocolate – but no coffee – as part of the ingredients, I sneak some in (okay, my secret is now out). The objective is to not add too much but just enough, as you do not want to overpower the chocolate. I typically try a teaspoon or tablespoon depending on the amount of chocolate. This recipe calls for 3 tablespoons as there is a lot of chocolate. I found the type of coffee to be important too so, lately, have been using a Colombian Arabica.

Another recipe that I like during the holidays is a Newfoundland favourite called “Snowballs”. There are two types, with marshmallows and without. The ones I love have lots of chocolate and coconut but noooo marshmallows. I really enjoy making these and have tried three different recipes. Shown below is the one that I use the most often (also with the most chocolate [Editor adds: Coincidence? I think not!]). These also taste great right out of the freezer (as do the brownies)!

Well, I just wanted you all to have something to keep you busy (and baking sure will do that) until our Christmas show is revealed on December 15th, 2011. Both Helenka and I had a great time putting it together, this time without killing ourselves! [Editor’s wry comment: What an unusual concept for us, especially for a significant holiday meal!]

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

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Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes:
Flouring the chocolate chips and walnuts keeps them from sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Snowballs

In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:
3 cups sugar
3/4 cup melted butter
1-1/4 cups milk

Once mixture begins to boil, it is very important not to stir it at all.

Mix together
3 cups large rolled oats
1 cup unsweetened fine coconut
12 tablespoons cocoa

Add the boiled mixture to the dry ingredients, mix until well combined and chill until mixture is able to be shaped into 1-1/2 inch balls.
Roll the balls in additional coconut. Makes about 4 dozen. These freeze very well.

Friends Food Fun, Recipes

FFF – EP 34 WALDORF SALAD

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httpvhd://www.youtube.com/watch?v=Rs2wDEntEbc
There won’t be a Desserts are Fun episode this month as I am working on something exciting (at least it is in my mind). Stay tuned for more details. Desserts are Fun will be back soon.

I love Waldorf salad. My first time eating it was at Helenka’s when she gave a dinner party for four at her place (I think it was a birthday party several years ago). I was so taken aback by this salad that I just had to recreate it (it just took me a few years). The freshness of the fruit and nuts along with the mayonnaise dressing made it such a joy to eat.

The version I’m using was modified (of course) from a recipe I found.

Stay Warm!

Enjoy B&H =:)

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Ingredients

1/2 cup olive oil mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 Fuji apples — peeled, cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins

Directions

1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice and salt.
2. Stir in the apples, celery, walnuts, grapes and raisins. Chill until ready to serve.

Helenka’s Notes:
I believe I may have already mentioned that one of the spectacular parties I’ve hosted (and the one to which Brian alluded above where he had his Waldorf christening) was this one, held in March of 2007. I called it “Honouring Titans” (as I’d cast the four of us as real life heroes from the Titanic). And, yes, I definitely was Margaret (not Molly) Brown. For my source cookbooks, I used Last Dinner on the Titanic, Dinner at Buckingham Palace as well as Paul Burrell’s book, In the Royal Manner, on Royal entertaining. [Right … as if I were ever going to be preparing a casual luncheon for 300!]

I also pored through my all-time favourite and eminently reliable source of recipes, namely The Joy of Cooking which is where my recipe originated. The guest of honour had always wanted to eat certain dishes and I did my best to fulfill that request, even though I’d never made any of them before in my life (okay, with the exception of asparagus)! You know how traditional advice says to never present dishes at a party that you’ve never made before? Ha! That’s never deterred me from venturing forth full of confidence. Though, now that I think of it, I believe I reduced the cubed bacon for the roast sirlion sauce down to nothing (hey, I didn’t know I could do that) and even burned my wooden fork; so it’s a good thing I had extra bacon and could start all over. Whee! Isn’t live cooking exhillirating?

This is the final menu I served:
Mushroom and Cheese Puffs,
accompanied by a sparkling rosé wine;
Mary Tudor Aspic (tomato aspic, flavoured as a Bloody Mary);
Waldorf Salad;
Vichyssoise;
Roast Sirloin with Sauce Forestière (lots of wild mushrooms),
Fresh Asparagus with a Lemon and Herb Sauce,
accompanied by a Merlot Cabernet;
A pink frosted chocolate cake decorated with maraschino cherries and pink pig sprinkles; the cake was doctored up with rum, walnuts, chocolate chips and the maraschino cherry liqueur, accompanied by a titch of Grand Marnier.

One of our guests made the soup, Brian made the cake and I made everything else (!!!) with the exception of the appetizer which was courtesy of President’s Choice. I was very proud of pulling off such a grand party. The only regret was that I decided at the last moment to drop Yorkshire Pudding off the menu. Just too few arms, too many ouchies and not enough time. Isn’t that usually a fact of life?

Anyway, I’m sure you can guess what my first comment will be about this dish. Yep, what did I know from Waldorf Salad (despite my frequent visits to NYC in the past), considering my Polish background. So I was really surprised to see how quick and easy it was to make (taking into account how long some of the other dishes needed). Combine celery, apples, walnuts and grapes, glomp together with mayonnaise … and I’m done? Really? So I was both impressed and happy to know that I could include a dish that was prepared in advance. And tasted yummy. And is so refreshing to anticipate eating on a sweltering day. So I’m thrilled that Brian remembered it over three and a half years later and wanted to make his own!

Variations:
The recipe on which Brian based his salad contained raisins, while mine had grapes; so we had both. And my taste-buds danced from the inclusion of lemon juice, salt and sugar (or, in this case, Splenda). Brian’s recipe already gave suggestions for other substitutions (cranberries or craisins in place of grapes) and the addition of rotisserie chicken to make the dish more substantial (as an entrée rather than side dish). I piped in with my usual cold roast beef option. And, just now, I thought of using cold shrimp (perhaps broiled first with lime juice and black pepper). I always like the idea of serving a non-leafy salad on a large leaf of contrasting colour (such as boston or radicchio) and think it would be unique presented as an appetizer stuffed into endive leaves.

Even though this dish has a revered origin, there is no disrespect in making changes and trying out new combinations (as long as the core ingredients remain as the foundation). So I hope you will use our recipe as the template for your own unique creations. It’s so much fun!

Friends Food Fun, Recipes

FFF – EP 33 ‘ONOLICIOUS BANANA PANCAKES (WITH A BANANA LIQUEUR SAUCE)

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httpvhd://www.youtube.com/watch?v=uYjlXKt9uoA

Helenka got a request for a recipe for pancakes. Not just any pancakes, of course, but special ones from Hawaii. I, being curious and all that, had to do some research first on what was a Hawaiian pancake? I found the main difference was the sauce poured over the pancakes (a Macadamia nut one). Well, in our typical fashion and not to be outdone by the absence of Macadamia nuts (cause they are expensive), we tried to find a recipe that met most of the requirements. I got the bright idea of “How about we combine two recipes into one!” We had French Toast on the show before and the sauce was just incredible; plus it had bananas in it. Coincidence? I think not. The original used a vanilla bourbon and caramelized banana sauce (but we did the old switcheroo for this recipe by replacing the bourbon with a banana liqueur). I’m posting the macadamia nut sauce recipe, too. Who knows: if we find a good source for this wonderful nut, I may just make it the original way.

For the pancakes, I found a recipe that fit the bill quite nicely. (link) They were so fluffy and delightful; plus, with the sweet banana sauce, we knew that once we finished we would be in a state of sugary bliss (I think we both slept really well that night [Helenka concurs, wazzz verrry sleeepy]).

This was a fun exercise and we’d like to do it again. So, if you have a request, give us some details and we’ll see if we can whip up something special … just for you.

Till next time,
Enjoy!
B&H =:)

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Helenka’s Notes:

Yes, we love requests, but this one threw us for a loop because what do we know about Hawaii (except for those amazing Macadamia nuts)? But, hey, I think we ended up with a fabulous result. And … and … we got to have ::adopts that happy, little-girl voice:: “breakfast for dinner again”.

In all honesty, I can’t contribute too much to this blog post because, as I mentioned during filming, pancakes weren’t a part of my upbringing. But I’m willing to learn. So, I asked myself, “Self, what other fruits and goodies would make yummy pancakes? The bananas were perfect for incorporating into the batter, as the fruit is fibrous and doesn’t release excessive moisture. But that shouldn’t mean that you can’t use other fruits. You’ll just have to exercise a little care.

Variations:
If you follow the original directions and mix the ingredients without any fruit, then I could see the following being folded in gently:

  • blueberries (I know, so traditional), with slivered almonds and a dollop of Greek yogurt or sour cream instead of a cooked sauce
  • chopped apricots (because they’re dense-fleshed, too), with pecans and rum
  • chopped fresh peeled figs (either green or black), with hazelnuts and hazelnut liqueur
  • chopped not-quite-ripe nectarines (lightly dusted with flour first to prevent sticking), with cashews and orange liqueur
  • plumped raisins and cranberries with nutmeg, cinnamon and brandy

and, to end on a silly note, chocolate chips, with a mint and chocolate liqueur sauce and garnished with sprigs of fresh mint

 

I just realized that I’ve gone the “Let’s have breakfast for dinner FOR DESSERT route!” Do I feel guilty about that? ::shakes head:: I thought you all knew me better than that by now.

Anyway, this recipe is for Mary. I hope you enjoy making it (uh … them … considering the substitutions and variations). I’m just sorry we couldn’t provide you with matching Hawaiian weather!

Our source for the banana pancakes (with a slight modification of using buttermilk) came from polynesiankitchen.blogspot.com

Banana Pancakes

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • 1 cup milk (we substituted buttermilk)
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed (place bananas in Ziploc bag, zip and squish!)
  • ½ teaspoon vanilla extract
  • dash of cinnamon, if you like

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy. [Evil editor missed the “in a separate bowl” part and Brian mixed everything in one bowl. It turned out just fine!]
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

The original recipe for the sauce we used came from the “Cook This Not That” book with a modification from us (using banana liqueur).

Vanilla Banana Liqueur and Caramelized Banana Sauce
(We dare you to say that 3 times fast!)

  • 2 tablespoons unsalted butter
  • 2 tablespoons banana liqueur
  • ¼ cup brown sugar
  • ¼ cup crushed walnuts
  • 2 ripe but firm bananas sliced into ¼ inch rounds
  • ¼ cup 2% milk

1. Heat the butter in a medium pan (nonstick if you have it) over medium heat. Add the banana liqueur, then stir in the brown sugar till dissolved. Cook for about 1 to 2 minutes until you see bubbles.
2. Add in the walnuts and cook for another 2 minutes; gently add in the banana slices and heat through.
3. Stir in milk, then turn heat down to low and keep warm.

Macadamia Nut Sauce (optional to the sauce above and original to the banana pancake recipe)

  • 1 cup macadamia nuts
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 cup cream
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • ¾ teaspoon lemon juice

Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving.

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!

Microformatting by hRecipe.

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.