Chai Shortbread

It can't be Christmas without shortbread!

It's no surprise that shortbread is sorta like the quintessential baked good of Christmas.

Tender, buttery, sweet goodness formed into a cookie.

Delicious.

It's also no wonder why the world only makes shortbread once a year;

if we made it all the time we'd all weigh 500 pounds and have heart conditions.

Well, maybe not you..... you probably possess a lot more self control than I do.

Because my mom usually makes authentic shortbread (ya know the stuff that's just butter, cornstarch and icing sugar), I opted to make this chai shortbread.

It's based on a scottish shortbread recipe which uses rice flour to give the cookie a nice texture.

They're kind of gritty, but like gritty in a good way.

 Like if you wanted to eat a gritty cookie that was also buttery..... not gritty like sand, gritty like sugar crystals....... 

I'm ruining this cookie for you, aren't I?

The grit is a good thing.

Just trust me.

Even better than the grit is that I adapted this recipe to work in my cookie press by adding a few drops of water to the cookie dough.

(I can be pretty sharp sometimes, when I'm not having a blonde day).

Take advantage of this time of year and make these cookies (with or without a cookie press).  It's the only time of year no one will judge you for eating the whole batch by yourself.

Chai Spiced Shortbread

Makes about 4 dozen sandwich cookies

Generously adapted from: Land 'o Lakes 2008 'Holiday Cookies' Magazine

For the cookie:

1 cup butter, softened

¾ cup powdered sugar

½ tsp ground cardamon

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ cup rice flour (brown or white)

1 ½ cups all purpose flour

For the buttercream:

2 tbsp cream or milk

½ tsp instant coffee granules

2 cups powdered sugar

¼ cup butter, softened

¼ tsp ground cardamon

¼ tsp ground cinnamon

⅛ tsp ground ginger

Directions:

1. Preheat oven to 325°F. Combine all cookie ingredients except flour in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour and continue beating until well mixed. If you are using a cookie press, add 1 tbsp of water to the dough and beat until incorporated. 

2. If using a cookie press, proceed according to the manufacturer's instructions. If not, shape dough into 1'' balls. Place 2'' apart onto an ungreased cookie sheet; gently flatten.

3. Bake for 11 to 13 minutes or until set and cookies are lightly brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely.

4. Meanwhile, combine cream (or milk) and instant coffee in a medium bowl; stir until coffee is dissolved. Add all remaining buttercream ingredients; beat at low speed until moistened. Increase speed to high; beat until smooth and creamy. Spread 1 tsp of filling onto bottom side of 1 cookie; top with second cookie, bottom-side down. Repeat with remaining cookies.

Apple Butter

Not too long ago, I made some spiced vanilla pear butter. 

I had originally intended on subbing apples into the same recipe to make apple butter but that thought quickly bored me...... so I went a different way :)

I cored the apple before I noticed the recipe said to leave the cores in.... oops.

The cinnamon, cloves and allspice in this recipe are right up my alley and a nice change from the pear butter's cardamon and vanilla.

I used a baby food mill to get the apple skin out of the sauce.... worked like a charm!

I reduced the vinegar down to about ¼ cup and I wish I hadn't. Even though I also reduced the sugar the butter is overly sweet and I think the proper amount of vinegar would've balanced out the sweetness.

Just an observation.

Nonetheless, I have a bunch of this stuff now (12 x 4oz jars!) and it's still pretty good.

I've been stirring it into plain yogurt, quinoa and oatmeal for breakfast and giving it away in Christmas packages.

This was attached to my legs during this whole apple butter making process.... Pick me up!

Apples are still in abundance around here and this would make a great (and cheap) homemade gift.

Just in case you were wondering ;)

Apple Butter

Makes: about 3 pint jars

Source: Simply Recipes

4 pounds of apples (use good cooking apples such as Granny Smith or Pink Lady)

1 cup apple cider vinegar

2 cups water

sugar (about 4 cups)

salt

2 tsps cinnamon

½ tsp allspice

½ tsp cloves

juice and zest of 1 lemon

Directions:

1. Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

2. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

3. Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

4. Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning:

5. There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6. Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Marshmallow Puff Tartlets

Was anyone else awoken by the smell of fresh fecal matter this morning?

Oh.... it was just me then..... that's a shame.

I guess that's what happens when you make the almighty bran muffin part of a baby's snack time.

I'm not going to lie, for about 2 seconds I thought about just going back to sleep.... and then I caught sight of the tell-tale brown puddle forming through my little one's sleeper and onto my sheets.
*Sigh*
Forced out of bed, I had washed sheets, pajamas and a little body by 6:00am.

What does that have to do with Marshmallow Tartlets?

Nothing.

Except that I really need to break into my Christmas baking today to ease the horror of my morning and I'm going to start with these.

Christmas baking can get messy, in more ways than one. This is what happens when you forget there's a baby loose in the house.

They're sorta like a Viva Puff but without the cookie and the chocolate coating.

The recipe does call for the chocolate coating but I thought it was an unnecessary step.

(Did you see my broken dishes? I don't really have the multitasking abilities for unnecessary steps.)

I found these pretty simple to make.
Pressing the chocolate in the pan to make the crust was a bit tedious but I'm willing to do tedious things in the name of Christmas. 

Go ahead and make these.... they're good enough to erase the horror of even the worst morning.

Marshmallow Puff Tartlets

Makes about 48

Source: Canadian Living 2010 'Special Issue Cookbook'

½ cup unsalted butter

⅓ cup white sugar

1 egg

1 tsp vanilla

1 cup all purpose flour

⅓ cup cocoa powder

¼ tsp salt

¼ cup strawberry jam

24 marshmallow, cut in half lengthwise

2oz each bittersweet and milk chocolate , coarsely chopped

1 tsp vegetable oil

Directions:

1. In a large bowl, beat together butter and sugar until light and fluffy; beat in egg and vanilla. In a separate bowl, whisk together flour, cocoa powder and salt; stir into butter mixture to make a stiff dough. Wrap and refrigerate for 15 minutes.

2. By rounded 1 tsp, press dough into ¾ inch deep mini tart cups. Refrigerate for 20 minutes.

3. Prick bottom of each shell twice. Bake in a 350°F oven until bottoms are dark and edges are brown, about 10 minutes.

4. Immediately spoon ¼ tsp jam into each tart shell; top with marshmallow half, cut side down. Bake until marshmallow is slightly melted but still white, about 2 minutes.

5. While warm, press marshmallow slightly to seal shell. let cool in pan for 5 minutes; remove from pan and let cool on rack.

6. In a small heatproof bowl over a saucepan of simmering (not boiling) water, melt together bittersweet chocolate, milk chocolate and oil. Remove from heat. Dip marshmallow tops into chocolate mixture ; let stand on rack until set, about 30 minutes.

Tangy Lemon Bars

Is anyone else freakin' excited for Christmas?!?!

There's only 19 (!) more days to enjoy the anticipation of Christmas.

I don't even care that there's still so much to do: presents to be bought and wrapped, parcels to be sent, cookies to be baked, and did I mention presents to buy?

That's the most exciting part, all the festivities leading up to the Big Day.

You know, I really should've been one of Santa's elves.

I already prepare year round for Christmas.
I just wouldn't want to build toys.
Or live at the North Pole. I hate being cold.

But I would be a baker elf! Yes, that's it. A baker elf and I would bake Christmas goodies all year long, bringing joy and peace to all that partake.

(I just got all 3 of 'the Santa Clause' movies and I think I've watched them so many times they're starting to mess with my reality.)

I've really digressed from anything to do with lemon bars, haven't I?

Here's what a certain baker elf wanted to say about these lemon bars.

This tart lemon bar is a nice balance to the sweet stuff (eggnog fudge) I've been making lately.

Their one downfall is the crust to filling ratio is much too high for my liking. 

If there's a shortage of baker elves around and you want to try these out yourself, I recommend either cutting the recipe in half for the crust or making 50 percent more filling (multiply each ingredient by 1.5 -  I could be a math elf too.)

Tangy Lemon Bars

Makes: 36 bars

Adapted from: Land 'o Lakes 2008 'Holiday Cookies' Magazine

For the base:

2 cups all purpose flour

¾ cup sugar

¾ cup softened butter

For the filling:

2 cups sugar

¼ cup lemon juice

4 eggs 

2tsp finely grated lemon zest

⅛ tsp salt

¼ cup all purpose flour

1 tsp baking powder

For the glaze:

1 cup powdered sugar

1 tbsp softened butter

½ tsp vanilla extract

1½ to 2 tbsps lemon juice

Directions:

1. Preheat oven to 350°F. Combine all base ingredients in a large bowl. Beat at medium speed, scraping bowl often until mixture resembles fine crumbs.

2. Press mixture into an ungreased (I greased mine anyways) 9'' x 13'' baking pan. Bake for 18 - 22 minutes or until very lightly browned.

3. Meanwhile, combine all filling ingredients except flour and baking powder. Beat at medium speed until well mixed. Reduce speed to low and add flour and baking powder. Beat until well mixed. Pour filling over hot, partially baked crust. Continue baking for 23 to 25 minutes or until top is golden brown. Cool completely.

4. Combine all glaze ingredients except lemon juice in a separate bowl. Beat at low speed, gradually adding lemon juice until desired consistency is reached. Drizzle over cooled bar. Cut into pieces.

Ice Cream Sandwich Cake

  I have a husband. 

His name is John. 

He's what you'd call a man-child.

He would live off ice cream sandwiches and Coke if I'd let him.

He wishes he had a bike so he could ride around with a cape saving the neighbourhood from villains.

You think I'm kidding, but I'm not.

All he wants for Christmas this year (and every year): a super power.

He blows things up for a living.

His greatest fear: zombies.

Naturally, he spends his free time plotting out his contingency plan if there's ever a zombie invasion.

Again, I do not kid.

It may not surprise you that last week he requested an ice cream sandwich cake for his 28th birthday.

(Begin rant: I make a million delicious things and this, the easiest and most boring thing ever is his favourite cake!?! End rant.)

It's kind of a weird time of year to be making things with ice cream but he's a weird kind of guy so I just go with it.

Despite his quirks, I like him. 

I'd make him an ice cream sandwich cake everyday if he wanted.

He's worth it.

Plus, if he ever does get his super powers or zombies do attack I want to make sure I'm an ally.

Ice Cream Sandwich Cake

Serves: 6 or 1 man-child

(An original recipe that I'm sure I borrowed from somewhere)

1 box ice cream sandwiches (12ea)

½ cup heavy cream

2 tbsp sugar

1 tbsp vanilla extract

2 skor bars, roughly chopped (or your favourite kind of candy bar)

chocolate sauce (optional)

Directions:

1. Beat the heavy cream with the vanilla and sugar until stiff peaks form.

2. Arrange ice cream sandwiches on the bottom  of a 9'' x 5'' loaf pan. I use 2 full ones and 2 with about 1/4 cut off of them. Top this with 1/3 of the whipped cream and sprinkle with 1/3 of the chopped candy bar. If using, drizzle with chocolate sauce.

3. Repeat 2 more times, using the remaining ice cream sandwiches, whipped cream and candy bar.

4. Freeze at least one hour or until very hard. (If leaving longer than 1 hour wrap in plastic wrap.)

5. To serve, allow cake to thaw on the counter for about 5 minutes. Remove from loaf pan and slice.

Apricot Coconut Bars

There's something I've never told you.
I have an illness when it comes to baking; a condition, really.

This condition makes me eat screaming hot baked goods right from the oven.

I just can't make myself wait until anything has cooled to a reasonable temperature before stuffing it in my face.

I'm forced to hear the sizzling of saliva as my tongue touches outrageously hot stuff.
I'm made to bounce hot bits around my mouth until my tongue is burnt and numb and I can finally swallow.
This is a serious thing I'm suffering with.

I can hear you.
You don't think this is serious.

Well. Ok then.

Maybe it's not really a condition.

Maybe it's just a lack of self control.

Maybe.

Regardless, my condition was at an all time high when I made this bar and now I can't really tell you how it tastes because all the taste buds have been burnt off my tongue.
It did have a nice texture though. 

Crunchy coconut, buttery soft crust, chewy apricots.

I'll let you know how it tastes once my taste buds grow back. Until then, you'll have to try it out and let me know if it's a keeper.

Apricot Coconut Bars

Makes: 36 bars

Source: 2007 Canadian Living 'Holiday Celebrations'  Magazine

For the base:

¾ cup softened butter

½ cup brown sugar

¼ tsp salt

2 cups all purpose flour

½ cup shredded sweetened coconut

For the filling:

2 cups apricots, minced (I put mine in the food processor)

¼ cup orange juice

2 eggs

½ cup granulated sugar

1 tbsp lemon juice

1 tsp coconut extract

For the topping:

1 cup shredded sweetened coconut

1 tbsp icing sugar

Directions:

1. Preheat oven to 325°F. Grease a 9'' x 13'' cake pan. To prepare the base, beat together butter, sugar and salt until fluffy, about 2 minutes. Stir in flour and coconut. Press into prepared baking pan.

2. Bake on centre rack until light golden, about 18 minutes. Remove from oven and let cool.

3. Meanwhile, in a saucepan, bring apricots, ½ cup of water and orange juice to a boil. Reduce heat and allow to simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.

4. Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with the coconut (1 cup).

5. Bake in centre of the oven (at 325°F) until light golden, about 30 minutes (I only cooked mine for 25 minutes.) Let cool completely and slice into bars. Dust with icing.