Tag: Baking

Baking, Desserts, Food, From-Scratch Food, Spring

Chocolate Easter Nests

by shannonleger
Chocolate Easter Nests

I can’t believe it’s Easter again, seems like we were just preparing for Easter, baking hams and hiding Easter eggs and now here we are doing it all over again. I’m not sure if it’s being a parent that makes time fly by so quickly or if it’s just getting older that speeds up time to warp speed. One of my family’s favourite treats are these no-bake chocolate Easter nest cookies. My Mom has made them for years and this year she’s been busy caring for my Dad who has been dealing with a cancer diagnosis and treatment. So, I took up the reins and made them this year.

They are really easy to make, only a few ingredients. I made them for the first time in the microwave, I usually do it the old fashioned way in a double boiler. Using the microwave made them even faster to make and I’m not sure why I didn’t do them this way sooner. The final result are sweet little nests topped with chocolate eggs and they’re delicious too.

Chocolate Easter nest cookies on a translucent pink plate with a grey and white striped tea towel, decorative carrots and a wooden carrot patch open daily decorative sign.

Chocolate Easter Nests

shannonleger
Sweet, salty and crunchy, these no-bake cookies are the perfect Easter treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 16 Cookies

Ingredients
  

  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1/2 cup peanut butter
  • 3-4 cups chow mein nooodles
  • 48 mini chocolate egg candies

Instructions
 

  • In a large microwave safe mixing bowl, stir together chocolate chips, butterscotch chips and peanut butter. Microwave for 1 1/2 minutes, stirring halfway through.
  • Stir until smooth. Add the chow mein noodles in one cup increments to allow you to coat noodles completely. You may not need all four cups. Drop on a parchment lined baking sheet by tablespoonfuls. Each cookie will take about 2 tbsps.
  • Create a small indentation on top of each cookie to hold the eggs. While still wet, add three mini eggs to the top of each nest. Chill for at least 30 minutes.
Desserts, Food, From-Scratch Food, Spring, Summer

Strawberry Rhubarb Crumb Pie

by shannonleger
Strawberry Rhubarb Crumb Pie

I’ve been making all the rhubarb things over the past couple weeks! ‘Tis the season! My rhubarb patch here at home isn’t doing that well this year. I think it needed more rain in early spring and that just didn’t happen this year. A little manure would probably be beneficial too although its still fairly early and maybe I’m just impatient. My patch at our cottage about two hours away is doing amazing though. It’s very well established and gets lots of sun every day. I picked a bunch when I was there on the weekend and that’s what I used for this pie. Hope to get back there this weekend so I can pick another bunch. What tips do you have for keeping your rhubarb patch producing?

My go-to recipe for pie crust is the one on the Crisco box/can. I have always had great luck with it, always tender and flaky. This time though, I decided to switch things up and try a new recipe. The crust was easy to put together with less ingredients than the Crisco version and really tasty, flaky and tender. I’ll definitely make it again! I also decided to go with a single crust and a crumb topping instead of the standard double crust. The extra butter and cinnamon in the topping really compliments the sweet and tangy strawberry and rhubarb filling. This recipe comes from a book called Perfect Pies by Michele Stuart. I purchased the book at a huge discount a few years ago now and it’s become a favourite cookbook. Funny how that happens sometimes isn’t it? I could buy a cookbook and pay $30 or $40 and never use it, purchase one at a local discount store for under $5 and it becomes a favourite. I’ m a cookbook addict I must admit. I own lots, I’m always looking for new ones though.

pie, strawberry rhubarb pie, crumb crust, flaky pie crust

Strawberry-Rhubarb Crumb Pie

Sweet yet tangy fruit pie with a golden buttery topping and flaky pastry crust
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling 2 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

For the Crust – Makes one 9 or 10 inch double pie crust. You will need only one crust for the bottom, the top will be a crumb topping. Freeze remaining dough or keep in the refrigerator for up to 5 days.

  • 2 Cups all-purpose flour
  • 1 Tsp salt
  • 3/4 Cup Crisco shortening, plus 2 tbsp
  • 5 Tbsp ice cold water
  • 1/4 Cup heavy cream

Crumb Topping

  • 1/2 Cup all-purpose flour
  • 1/3 Cup firmly packed light brown sugar
  • 1 Tsp cinnamon
  • 1/4 Tsp salt
  • 5 Tbsp unsalted cold butter, cut into cubes

Filling

  • 1 Cup sugar
  • 1/4 Cup cornstarch
  • Pinch of salt
  • 3 Cups hulled strawberries, cut in quarters
  • 3 Cups chopped rhubarb
  • 1 Tbsp unsalted butter

Instructions
 

  • Preheat oven to 375 degrees F. Mix together flour and salt. Cut in cold butter pieces with a pastry blender. Add ice water 1 tbsp at a time until the dough comes together when you can form a ball easily when you press the dough together. Be careful not to overwork the dough, I use either a fork or my hands at this point. The less you handle the dough, the flakier your crust will be. Divide dough in half, form two balls and wrap in plastic wrap. Press each ball into a disk. Refrigerate for about an hour to make it easier to roll out. You will only use one disk of dough for this pie. You can freeze the rest for later or keep refrigerated for up to 5 days. Once chilled, roll dough on a lightly floured surface into a 10 inch circle. Place dough into a 9 inch pie plate. Using the tines of a fork, print several holes in the bottom of the crust. Brush edges of crust with the heavy cream.
  • In a large bowl, combine first three filling ingredients. Add strawberries and rhubarb and stir together until fruit is thoroughly coated. Place in pie shell and dot the top with the butter.
  • Prepare the crumb topping. Mix together all ingredients except butter. Using a pastry blender, cut butter into flour mixture. Sprinkle mixture over the top of the pie.
  • Place pie on a foil or parchment paper covered baking sheet and bake for 50-60 minutes until crust is golden brown and filling is thickened and bubbling. Transfer to a wire rack and cool for 1 1/2 hours before cutting.
Desserts, Food, From-Scratch Food, Spring, Summer

Rhubarb Custard Squares

by shannonleger
Rhubarb Custard Squares

It’s rhubarb season again! Nothing quite like the unique, tangy taste of a fresh rhubarb pie, muffin, crisp, or these amazingly simple Rhubarb Squares. The custard makes itself by mixing a few ingredients in with the chopped rhubarb , no fussing over a pan on the stovetop! Best of all, it makes a large pan so it’s great for a crowd. The original recipe calls for flour to thicken the custard but knowing what I know now about how juicy rhubarb can sometimes be, I’d also add a couple of tablespoons of cornstarch to the mixture to ensure the filling thickens enough if your rhubarb happens to be extra juicy. The end result will be delicious either way but just a little more challenging presentation- wise if you have all the extra juiciness.

Rhubarb Custard Squares

A sweet and creamy custard filled with tangy pieces of pretty pink rhubarb over a buttery shortbread crust.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24 Squares

Ingredients
  

Crust

  • 1 Cup Flour
  • 3/4 Cup Butter
  • 1/4 Cup Powdered sugar

Filling

  • 3 Large eggs
  • 2 Cups Granulated sugar
  • 1/2 Cup All-purpose flour
  • 1/2 Tsp Salt
  • 4 Cups Rhubarb, chopped

Instructions
 

  • Preheat oven to 350 degrees. In a mixing bowl, stir together the flour and icing sugar. Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs, about the size of peas. Pat minute into a 9×13 pan. Bake for 10-12 minutes.
  • While the crust bakes, stir together eggs, sugar, flour and salt. Fold in chopped rhubarb. Pour rhubarb mixture over hot crust. Reduce oven temperature to 325 degrees F and bake 30-35 minutes more.
  • Cool for 30 minutes and refrigerate squares to chill completely before cutting.
Baking, Desserts, Food, From-Scratch Food

Pistachio Squares

by shannonleger
Pistachio Squares

I’ve been seeing pistachios everywhere lately and thought maybe it was pistachio season in the USA. After a quick Google search I learned that pistachio season is nowhere near February. It’s actually more like from late August to October. Seeing them at our local grocery stores, in magazine ads and on TV, I felt inspired to whip up a pan of pistachio squares. They’d be perfect for a St Patrick’s Day treat! Yup, I realize we need to celebrate Valentines Day first but don’t worry, I’ll have some recipes to share for that occasion too!

I put these in an 8×8 pan (or you could definitely go with a 9×9). In an 8×8 pan, these squares have a really thick crust. I love them that way because I adore shortbread and that’s what it reminds me of. If you like a thinner crust, you could halve the crust recipe and they’d be perfect for you. You could also use the same ingredient measurements and simply make the squares in a 9×13 pan. The cream cheese, pudding and whipped cream layers will obviously be thinner as well but it will definitely work and turn out beautifully. It’s just my personal preference to have thick crust and thick layers of cream cheese and puddding.

Honestly this is one of my favourite desserts! It really does remind me of my childhood. My Mom made these often. Sometimes for an occasion like Easter but often just for a random treat. They are a yummy dessert in the warmer weather too. Only the crust has to be baked so there’s minimal work and minimal heat generated in the kitchen. They’re really refreshing too since they are kept in the refrigerator and served cold. I hope you’ll make some for St. Patty’s Day or today, or both!

Pistachio Squares on a potholder with a matching tea towel

Pistachio Squares

shannonleger
Cool, creamy Pistachio Squares with a cream cheese and pudding filling topped with whipped cream
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9 Servings

Equipment

  • 1 Stand Mixer
  • 1 Whisk
  • 1 8×8 pan
  • 1 Mixing bowl
  • 1 Spatula

Ingredients
  

Crust:

  • 1/2 Cup Icing sugar
  • 2 Cups All-purpose flour
  • 1 Cup Unsalted butter

Filling:

  • 8 Oz Package of cream cheese
  • 1 Cup Icing sugar
  • 3 Cups Cold milk
  • 2 Packages of pistachio pudding
  • 1 Large tub of Cool Whip

Instructions
 

  • Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter & sugar. Add flour and mix until combined and crumbly. Press into an 8×8 pan (or pan of choice depending on thickness desired). Bake for 20 minutes.
    Shortbread crust for Pistachio Squares
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and icing sugar. Fold in 1 cup of Cool Whip with a spatula. Spread over cooled crust.
    Cream cheese filling for Pistachio Squares with Pistachio pudding nearby
  • In a small mixing bowl, whisk pudding mix into the cold milk. Spread over cream cheese layer. Top with remaining Cool Whip.
    Whipped topping on Pistachio Squares
Keyword Cream Cheese filling, Layered Squares, Pudding filling, Squares, St. Patrick’s Day treat
Baking, Desserts

Carrot Cake is a Vegetable, Right?

by shannonleger
Carrot Cake is a Vegetable, Right?

We finally harvested the last of our garden and had a bumper crop of carrots. We love eating carrots, both raw and cooked around here but this is like, a crazy amount of carrots. Since I’m too lazy (or maybe just plain tired out from a super busy few months in the Leger household) to blanch and freeze OR preserve the carrots, I thought I’d make a carrot cake with some of them.

There’s still a ton left so I’ll probably have to just give in soon and figure out something easy to do with them or risk losing them. If they don’t succumb to freezing out in my garage, the pesky little squirrel that’s been sneaking in there to nibble at our bucket of chicken feed will start to nibble on them. Stay tuned for what happens with the remaining carrots, LOL.

I found a great recipe online at Live Well Bake Often and was intrigued by the addition of unsweetened applesauce. I’ve never made a carrot cake that included applesauce so I thought I’d give it a try. It turned out amazing! I hope you will give it a try and enjoy it as much as my family did!

It’s the simple things in life! I think the fact that the carrots were grown in our backyard garden with lots of love and
free of chemicals and pesticides made the cake taste even better!
Super Moist Carrot Cake with Cream Cheese Icing

Carrot Applesauce Cake with Cream Cheese Icing

shannonleger
Delectable moist carrot layer cake filled and topped with cream cheese icing and chopped pecans
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 650 kcal

Equipment

  • Measuring spoons
  • Measuring cups
  • Kitchenaid Mixer
  • Mixing bowl
  • Spatula
  • Whisk
  • Parchment paper
  • Cake release
  • 8 inch round cake pans
  • Food processor with grater attachment
  • Pastry brush

Ingredients
  

For the carrot cake:

  • 2 Cups all-purpose flour
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 1 1/2 Tsp ground cinnamon
  • 1/2 Tsp ground ginger
  • 1/4 Tsp ground nutmeg
  • 1/2 Tsp Kosher salt
  • 3/4 Cup vegetable oil
  • 4 large eggs, room temperature
  • 1 1/2 Cups light brown sugar
  • 1/2 Cup granulated sugar
  • 1/2 Cup unsweetened apple sauce
  • 1 Tsp vanilla extract
  • 3 Cups grated carrots

For the cream cheese icing:

  • 1 8oz package of cream cheese, room temperature
  • 1/2 Cup unsalted butter, room temperature
  • 2 Cups powdered sugar
  • 1 Tsp vanilla extract

Instructions
 

Carrot cake:

  • Preheat oven to 350 degrees F. Coat bottom and sides of two 8 inch round pans with cake release using a pastry brush. You can also add rounds of parchment paper in the bottom of each greased pan and then grease the paper to give additional protection against sticking.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.
  • In a mixer fitted with the paddle attachment, mix together the oil, eggs, brown sugar, granulated sugar, applesauce and vanilla extract until fully combined. Add the grated carrots and mix until combined.
  • Remove bowl from mixer and add dry ingredients. Fold in with a spatula until combined but do not over mix.
  • Pour batter evenly into two 8 inch round pans. Tap firmly on countertop before placing in a 350 degree F oven for 30-35 minutes until cake tester inserted in center comes out clean. Cool in pans on wire rack for 25 minutes. Remove from pans and allow to cool completely on wire racks before frosting.
    Baked carrot cake layers

Cream cheese icing

  • In a mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix until incorporated. Add powdered sugar and vanilla extract and mix until fully combined.

Assemble the cake:

  • Level tops of cakes with a cake leveller if necessary. Place one cake layer on cake stand or platter and spread approximately 1/2 cup of icing on the cake layer. Place second cake layer on top and spread remaining icing on top and sides of cake. Chop 1 cup pecans or walnuts and place on top of cake and around bottom and/or sides.
    Slice of carrot cake with cream cheese icing
Keyword Cake, Carrot Cake, Cream Cheese Icing, Homemade cake, Layer cake, Pecans
Top of carrot layer cake with cream cheese icing and pecans
Top view of carrot layer cake with cream cheese icing and chopped pecans
Baking, Fall

Pumpkin Spice and Everything Nice!

by shannonleger
Pumpkin Spice and Everything Nice!

Well, it’s been a hot minute since I last posted here on the blog! We’ve had such a busy summer and I have so much to share with you! For today though I just want to share this recipe for Pumpkin Chocolate Chip Cookies. They are so delicious and bring all the fall feels! I have nice memories associated with these cookies, my Mom has made this recipe as long as I can remember. If you are from the Maritimes, I’m pretty sure you’ve heard of the Barbour Cookbook and that’s where this recipe is from.

I usually use the canned pumpkin but if I have fresh pumpkin, I will use that. The pumpkin flavour taste is not as pronounced but still pretty darned tasty! I hope you’ll give these cookies a try this fall season! I bet they will become a family favourite!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

shannonleger
Moist and delicious Pumpkin Chocolate Chip Cookies
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American

Equipment

  • Measuring cups
  • Measuring spoons
  • Spatula
  • Baking Sheet
  • Small scoop
  • Kitchenaid Mixer

Ingredients
  

  • 1 1/2 Cups Brown Sugar
  • 1/2 Cup Shortening
  • 2 Eggs
  • 1 1/2 Cups Pumpkin
  • 1/2 Tsp Salt
  • 1/4 Tsp Ginger
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Cinnamon
  • 1 Tsp Lemon Juice
  • 1 Tsp Vanilla
  • 2 1/2 Cups Flour
  • 4 Tsps Baking Powder
  • 2 Cups Chocolate Chips

Instructions
 

  • Cream the shortening and sugar.
  • Add the pumpkin, eggs,, seasonings and extracts.
  • Sift dry ingredients and add to sugar mixture.. Add chocolate chips and blend.
  • Drop from a small #40 scoop onto a parchment lined baking sheet. Bake 15 minutes at 400 degrees F.

Notes

The original recipe calls for 1 cup raisins and 1 cup chopped nuts.  I substitute 2 cups semi-sweet chocolate chips for the raisins and nuts.
Baking, Spring

Easter Egg Bread

by shannonlegerLeave a Comment on Easter Egg Bread
Easter Egg Bread

Easter is just around the corner and it’s one of my very favourite holidays. I love everything about it! The chicks and bunnies, the Easter egg hunts and Easter baskets loaded with goodies to see the kids through spring and summer outside fun. I also love the religious significance of the holiday. It was always a big part of Easter growing up and I try to convey that meaning to my children as well.

I always enjoy making special baked goods at this time of year. My Dad gets a batch of my Orange Knots every year and my husband and boys usually request a batch or two as well. This Easter Egg Bread recipe is a new one for me. I’ve been wanting to try it for years after seeing it in an old issue of Taste of Home magazine and today was finally the day! My four year old had tons of fun dyeing the eggs with me and I was really pleased with how they turned out. Next time I don’t think I’d lightly oil the dyed eggs as I found they stuck to the bread a bit anyway once the bread cooled and I removed them to refrigerate. I think the oil served to make the dye run a bit onto the rising bread. I also found that my loaf could have baked for another 5 minutes or so. The recipe called for 28-32 minutes of baking time and I took mine out at the 30 minute mark. I think 35 minutes would have been perfect for the size of loaf I had. It really raised into a gorgeous big loaf!

To dye the eggs, I used Wilton gel colouring in warm water. I’d estimate a teaspoon of gel colour to a cup of warm water. It really depends on how brightly coloured or pastel you want your eggs!
Ensure your milk and butter is between 120-130 degrees so you don’t kill your yeast.
Let dough rise for 45 minutes, punch down, create braid and let rise for another 20 minutes.
Easter Egg Bread – the eggs are hard boiled and then dyed, then they are cooked right into the bread. They would go well with a slice of buttered bread for an Easter morning breakfast or for an Easter brunch. The bread gets to be a very deep golden brown from the egg wash that’s applied before putting it in the oven. Spectacular!

Easter Egg Bread

6 to 6 1/2 cups all-purpose flour
1/2 cup sugar
2 packages active dry yeast (1/4 ounce each)
1 to 2 tsp ground cardamom
1 tsp salt
1 1/2 cups milk
6 tbsps butter
4 eggs
3 to 6 hard cooked eggs
Vegetable oil for oiling hard cooked dyed eggs, optional
2 tbsps cold water

Directions:

In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat until just moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Dye hard cooked eggs; lightly rub with oil if you choose. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24 inch rope. Place ropes on a greased baking sheet (I used parchment paper) and braid. Bring ends together to form a ring and pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.

Beat water and remaining egg; gently brush over dough. Bake at 375 degrees for 28-32 minutes or until golden brown. (I baked for 30 minutes but could have baked for 5 minutes longer or so). Remove to a wire rack to cool. Refrigerate leftovers (the dyed eggs). Yield: 1 large loaf.