Smoked Sea Salt Dulce De Leche Skor Cheesecake

Wwwoooord to big bird

… smoked sea salt

…. Dulce De Leche

… Skor

… chhhhhheeeeessseeecake

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Aka salty, sweet, creamy, flava -flava-flava.

Do cool people still say word to big bird .. can we see about making that popular again? It probably was never popular 😦

Doll faces, this cheesecake is soooooo good ( totally worthy of all of those extra ooo’s) and its easy peasy, you just have to be a little patient. Unless you like goopy cheesecake, in that case – heh dig right in … for everyone else, the hardest part is allowing the cake to relaxie-taxi for a couple hours.

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By the way, can i call you doll faces … as well, for any of you that noticed that friends reference can we be BFF’s and I’ll call you doll face for eva eva eva.

In complete random news, I heard a rumour that Spice girls and backstreet boys are doing a tour … you realize, if this actually happens, my life would be completed. I would want nothing more… for eva eva eva …. this is just a rumour isn’t it 😦 … I need to remember that we’re no longer in the 90s and in fact the spice girls and BSB were popular 20 years ago, don’t I?

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I also now need to drown the fact that I feel old!! 😦

Smoked Sea Salt Dulce De Leche Skor Cheesecake

INGREDIENTS

Crust Ingredients:

2 ½ Cups Graham cracker crumbs

1 cup Skor Chips

1 Tsp Smoked Sea Salt

2 Tbsp Brown Sugar

1 Tsp Cinnamon powder

2/3 cups unsalted butter, melted

Cheesecake filling

8-ounce packages cream cheese, room temperature

1 can dulce de leche condensed milk

1 ½ Tsp Smoked Sea Salt

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup Skor Toffee bits

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DIRECTIONS

Combine crumb ingredients, press the crumb mixture into a 9-inch springform pan. Freeze while you prepare cheesecake mixture.

In a large bowl, beat the cream, condensed milk, sea salt, lemon juice smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract

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Pour the filling into the crust; smooth the top with a rubber spatula. Sprinkle remaining skor chips.

Refrigerate until firm ( approximately 3 hours) or overnight.

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Honey Roasted Plum Pound Cake

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Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about 😦 )

And then I found these!!

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Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.

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I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Directions

Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.

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Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.

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Enjoy!!

Linzer Speculaas Carrot Cake Bunny Squares

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YYYYAAAABBBAAAA DAAABBAAA DOOOO LONG WEEKEND!!!

Are the Flintstones still on T.V? Do you youngin’s know who the Flintstones are … Justin Timberlake said he was old at the Radio Music Awards … What the heck is happening to the world around me … 0o0o0o bunnies!!

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Needless to say I’m PUMPED about the long weekend. To be honest, I don’t have much planned – just lots of family time and food. The usual long weekend shenanigans … oh yes, and of course an Easter egg hunt.

My brother, husband and I are all adults … I get it – there really are no kids nearby … but that’s why our Easter egg hunts are AMAZING!!

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Some years we switch things up a bit, and we hide Easter chocolates for our parents to find … SO FREAKING HILARIOUS … not so fun, is finding week old chocolates in random places ( maybe a surprise in disguise to be honest). I thought since you’ll probably get your chocolate fix through Cadbury mini eggs … SERIOUSLY HOW ARE THESE SO ADDICTIVE … I’ve eaten the weight of a small child, in eggs in the last …. 24 hours – I’d say sorry … my tummy ache is making me say sorry … but it was sooooo good.

And still, easter isn’t the same without a little carrot cake .. and what’s dinner without dessert.

It’s a Carrot cake and cheese cake mish-mosh … and it’s so cute!!


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This was supposed to be a jelly-roll sort of cake … buuuttt … I wanted cute bunnies. I’m also super scared of rolling a cake .. what if it cracks … what if the cake isn’t all the same thickness… seriously, too much stress for a dessert.

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 I’m so happy with the way these squares came out – they’re delicious, pretty and technically 2 desserts in one – WINNING!!

 Linzer Speculaas Carrot Cake Bunny Squares

 Speculaas Carrot Cake Layer

  •  3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1 teaspoons cinnamon powder
  • 1/2 teaspoon cardamon powder
  • 3/4 cup flour + 1 tsp for sprinkling
  • 1/4 cup crushed Biscoff or Speculaas cookies ( approx 3 cookies)
  • 2 cups shredded carrots

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Cheesecake layer

  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

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 Directions

  1. Preheat oven to 350°F. Line a jelly roll pan with foil, spray with cooking spray and sprinkle with 1 tsp of flour.
  2. In a medium bowl, beat together eggs, sugars, oil, vanilla extract and coconut extract.
  3. In a separate bowl, whisk together salt, baking powder, ginger, all spice, cinnamon, cardamom, 3/4 cup flour and crushed Speculaas cookies.
  4. Combine wet and dry ingredients until blended — stir in carrots.
  5. Spread in prepared pan. Bake for 10 minutes.
  6. Remove from oven and allow to cool completely — approximately 30 min. This is  the best time to make the cheesecake layer.

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  1. In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract.
  2. Once your cake layer has cooled, taking your favourite cookie cutter ( I used a bunny) make cut outs, leaving 1 inch of cake between each.
  3. Remove the center of each of your cutouts ( helllloooo snack time!!)
  4. Layer your cheesecake batter over entire pan – filling in our bunny cutouts.
  5. Refrigerate for at least an hour / overnight.
  6. Once set, turn over onto a clean surface and slice.

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I hope everyone has a delicious, safe Easter Long Weekend!!

Tropical Brown Rice Pudding

Could there be anything more comforting that warm rice pudding? Especially since it’s only -2847596 oc outside today. WHY-IS-IT-SO-COLD?!?! … don’t answer that, I know I live in Canada. I love it. I hate it … not the country, just the cold. I bleed maple syrup … seriously, I’m such a sap ( haha – get it, maple syrup .. sap … I’ll stop!)

Oh, look at this!!

Rich

creamy

cinnamon-clove-y

sweet, but not too sweet

like a warm hug, ready for you any time you are.

Since it’s January and I’ll be throwing chocolate in your face before you know it, – I’ve healthified this recipe.

Sort of.

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I also use coconut water.

Dude, can we talk?! For the longest time, I remember my parents drinking coconut water – ever since I was little. Now, the price has skyrocketed since it’s now the coolest thing on the block to drink. Blah.

My pudding, I want to believe it’s healthier.

It’s healthier – and packs pretty dried fruit jewels and nuts.

And Rum. Note: you can totally use water instead of rum. But if you like rum, use rum. I’m now annoyed with my over use of the word rum – because it reminds me of bum.

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Eat pudding with me please. Another note, to completely annoy the skittles out of your rainbow, as I made this recipe I pranced around my condo singing p-u-ding-ding, makes me want to sing-sing.

Seriously, my husband – he’s the luckiest chap in town.

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Tropical Brown Rice Pudding

1/2 C dried cranberries

¼ cup Malibu rum

2 ½ cups coconut water

1 C short-grain brown rice

¼ Tsp Sea Salt

4 C milk

1/3 C honey

½  tbsp vanilla extract

1 tsp coconut extract

1 tsp ground cinnamon

¼ cup chopped apricots

¼ cup chopped walnuts

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In a small bowl combine dried cranberries and Malibu rum. Set aside and allow to soak.

In a pot, combine coconut water, brown rice and sea salt.  Bring to a boil and then cover and simmer 40 minutes.  You will notice, the rice will slowly begin to absorb all of the coconut water

Remove rice from the heat.  Add the milk, honey,  vanilla, coconut extract and cinnamon to the pot with the rice and stir well.

Bring to a low boil over medium-low heat, stirring often. Cook for 30 minutes.

Remove from heat – add cranberries, apricots and walnuts stir to combine well.

Top with apricots and walnuts and a drizzle of extra honey, for a little extra pizzazz!!

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Happy Friday, Darlings

xox

Pumpkin Spice Latte Cannoli Cups

HAPPY THANKSGIVING to all those celebrating!!

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Bring out the turkey – and cranberry sauce – and stretchy pants!! While I’m sure you already have your menu for the evening set … I couldn’t help but celebrate the day with my last fall recipe of the season!! Before we know it, there’s going to be cinnamon, peppermint and gingerbread everywhere … so let’s hold on to the pumpkin, for at least a couple more days ( I vote until December 1st).

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And for those who are already singing Christmas carols – I’ve complied the ultimate food blogger – Food Lover – Food Eater Gift list!!

Aaaannnndddd for those who just want to focus on a little sweet satisfaction, I made you Pumpkin Spice Latte Cannoli Cups!! And they’re easy – like crazy easy – and they’re delicious – like crazy delicious.

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Remember my plight about this year’s PSLs, and how I hoped that making at home would be better … I tried… it wasn’t and so I made bread. I also made cannoli cups … because, to be honest I freaking love cannoli’s but don’t have to gonads to fry the shell … also, I hate frying stuff aaannnnd look how pretty these are.

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I also think it’s super important that as we near closer to Christmas that we add pistachios to everything … so I did. And GORGE!!

Pumpkin Spice Latte Cannoli Cups

Ingredients:

Mini Pie Shells ( 18 Mini’s)

1 Cup Ricotta Cheese

1 Cup Marscapone Cheese

3/4 Cups Icing Sugar

2 Pks Viva Pumpkin Spice Latte Mix ( or the flavour combination from the PSL Bread)

1/2 Tsp Cinnamon powder

1/2 Tsp Maple Extract ( you can also use vanilla, or almond)

1 Cup Beer Nuts ( crushed)

1 Cup Pistachios (crushed)

Vanilla pre-made frosting ( I used the canned version … 🙂 happiness)

18 butterscotch chips ( optional, I used as garnish — you can also just using icing sugar … or more nuts … or chocolate chips .. or sprinkles!!)

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Directions:

Preheat oven to 350 oc.

Line your mini shells on a baking sheet – poke with a fork to aerate ( you can definitely get a little helper to help do this!!)

Bake the shells for 8 minutes. Remove from the oven and allow to cool.

In a medium sized bowl, sift together icing sugar, Pumpkin spice latte mix and cinnamon ( it’s really important that you sift, in this stage … you don’t want lumpy cannoli filling!!). Add ricotta cheese, marscapone and extract.

Mix well. Once, well combined set a size.

Place both the beer nuts and pistachios in two separate small bowls.

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Working with one tart shell at a time, frost the outer edge and dunk into either small nut bowls ( or both if you’re really adventurous 😉  ) – set aside and repeat with remaining shells. I ended up making 9 of each kind.

Using a large pipping tip, or a large spoon fill each prepared cannoli shell.

Refrigerate for at least 2 hours.

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Best served cold .. enjoy!!

Have a lovely evening everyone, happy thanksgiving, happy black Friday, happy weekend ❤

Sunday’s With Joy : Chocolate Chunk Bourbon Spiked Banana Bread Foster

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I’ll give you a minute.

No, you’re not dreaming and I won’t judge you if you’re thinking about licking your computer screen.

I’ve never been so excited for banana’s to go brown.

2 x the amount of bananas – 2 x the amount of bourbon – a wholelotta Mmmmm.

oozing with brown sugar syrup, caramelized crispy bananas – the cool burst of french vanilla ice cream … and that’s just the topping.

That lovely cake you see  – – bananas, brown butter and chunks of chocolate to take your taste buds on a roller coast to yum-town.

Friday’s are meant to be celebrated so I saved the best Sunday’s With Joy Recipe, for last.

This is one killer of a desert ( let’s be honest, I want it for breakfast, lunch and dinner too)!! It’s rich, it’s decadent and it’s out of this world delicious.

Your weekend needs a little foster – you bring the spoons, I’ve got dessert covered and the best part is, we don’t even have to share!!

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Chocolate Chunk Bourbon Spiked Banana Bread Foster 

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As if those baby’s aren’t gorgeous enough. Let’s foster a little foster ( bad joke, I know .. sorry):)

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 Tbsp Cinnamon
  • 1 Tsp Sea Salt
  • 1 Banana – sliced
  • 1 Tbsp Bourbon
  • Ice cream ( I used French Vanilla … feel free to use any flavour your heart desires – OMG, if any of use chunky monkey … please.send.pictures.)

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  1. Melt butter over low heat, add brown sugar and cinnamon.
  2. Add sea salt.
  3. Throw in your sliced banana and allow to caramelize.
  4. Add a splash ( or two) of Bourbon and let the good times roll.

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Building a beauty :

Cake – ice cream – foster

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Time to fall into a dessert love affair : you, spoon and Ms / Mr Foster.

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Happy Weekend Darlings ❤ I hope you had a great week, and an incredibly sweet weekend xox

Pumpkin Pie Cupcakes

HAPPY THANKSGIVING to all of my friends south of the border ❤

Your guests have been invited, the house is cleaned, the menu is planed, your turkey is prepped. Everything is set like a well rehearsed play and now it’s time to take center stage.

And then *ring ring ring* your cousin calls, they’re surprising you tonight with not just themselves – but their entire family too. But it’s family, so you paint a smile and instantly think of Charlie Brown. If there isn’t enough food – you can always serve

  • Buttered toast , pretzels, popcorn and jelly beans.

But you know that 20 lb turkey will suffice, your fluffy mashed potatoes will be enough to feed a village and there’s enough side dishes to put everyone in a food coma. But the pumpkin pie – well , what if the little munchkins don’t like pumpkin pie?!?!

Don’t panic.

Photo Credit: http://www.shibbyphotography.com/

I made you cupcakes, and they’re as simple as pie.

Actually, they’re Pumpkin Pie Cupcakes and they were inspired but the AMAZING-TASTIC ever so awesome Erin, from The Spiffy Cookie. I don’t think she’s juuust a spiffy cookie – but oh my word such a SMART COOKIE!!  Have a gander at her Chocolate S’more cupcakes – – that’s where I got this idea!! Actually, go ahead, feel free to fall in love with her blog. I do. Every.single.time.

And now, for a little pie…. err I mean cupcake.

Pumpkin Pie Cupcakes

Crust

3/4 Cup Graham Cracker Crumbs

1/2 Tsp Nutmeg

1 1/2 Tbsp Melted Butter

Cupcake

1 Cup Flour

3/4 Cup Cake Flour

1/2 Cup Brown Sugar

1 Tbsp Pumpkin Spice

1 Tsp Sea Salt

2 Large Eggs

3/4 Cup Pumpkin Puree

1/4 Cup Extra Virgin Olive Oil

1 Tsp Vanilla Extract

Topping

12 Large Marshmallows

Directions:

Preheat oven to 350 oc and prepare a 12 cup muffin tray.

In a medium-sized bowl, combine all of the crust ingredients. Mix until well combined and spoon into muffin cups.

 

To make the cupcake combine in a large bowl, flours, brown sugar, baking powder, pumpkin spice and sea salt.

Using a separate bowl whisk together eggs, pumpkin purée, olive oil and vanilla.

Combine your wet ingredients into your dry and mix well.

Fill your cups.

Bake for 25 minuets or until the cupcakes pass the toothpick test.

Remove from oven and top with marshmallows.

Pop them back into the oven and broil until toasty brown.

Photo Credit : http://www.shibbyphotography.com/

May your day be sweet, filled with family – friends – delicious food and little moments to make memories that last a lifetime.

Happy Thanksgiving ladies & gents xox