Friday, December 24, 2010

Wednesday, December 15, 2010

PB&Js

A candy form of the peanut butter & jelly sandwich.  Who woulda known you could take a classic and turn it into candy?


Wednesday, November 24, 2010

Fudge

I've always loved fudge.  I got a new recipe book a week ago with a recipe that sounded good, so I had to try this out.  Turns out it's super-easy and super-tasty -- a winning combination!  I made a double-batch -- half with nuts and half without.

Monday, November 22, 2010

Cranberry Cheesecake

This is a great thanksgiving or Christmas dessert.  Topped with some mint leaves and a couple extra berries, this is a fantastic looking cheesecake that your family will remember.

Wednesday, November 17, 2010

Monday, November 15, 2010

Cheddar Broccoli Soup

I was walking through the grocery store last week and saw a can of cheddar broccoli soup sitting on the shelf.  I said to myself, "that sounds pretty good.  I bet I could make that..."

This is my rendition of the soup.  I've never tried the can, but I'd be willing to wager that this tastes a little better.

Wednesday, November 10, 2010

Swirled Bread

I love the smell and taste of freshly baked bread -- there's just no comparison to the stuff you buy at a store.  I decided to try my hand at creating a recipe to swirl white and rye together to make something cool looking and delicious.


Monday, November 8, 2010

Charlotte Chocolate and Toasted Hazelnuts

I was looking for a way to use up some extra ladyfingers that were laying around, and came up with this recipe.  It's very rich and chocolaty, so you can't eat too much at once.  Hope you like it.

Wednesday, October 27, 2010

Chicken Pomegranate Stuffed Shells with Gorgonzola Sauce and Pine Nuts

This is a neat twist on pasta shells.  The pomegranate arils add fantastic flavor and contrast to an otherwise traditional meal.  And the pine nuts don't hurt, either.

Monday, October 25, 2010

Penuche

This is a classic New England candy.  It has the consistency of fudge, though I don't think it technically qualifies since it doesn't have any chocolate.  I've also heard it referred to as caramel fudge and brown sugar fudge.  I call it a diabetic coma.

Cut into 1" x 1" x 1/2" pieces, you'll end up with approximately 160 pieces, so you'd better have some friends to help you eat them.  (And if you don't have friends then this candy can only help your odds )

Friday, October 22, 2010

Forgotten Jambalaya

This is the slow-cooked tasty goodness that you're looking for a cold day.  The spicey cajun taste combines three types of meat to create a fantastic dish.

Monday, October 18, 2010

Braided Bread

The loaf comes out pretty big (about the size of two normal loaves), so make sure you've got a buddy to help you eat it after following the recipe.

A cool variation to try would be to add parmesan cheese to the toppings...


Friday, October 15, 2010

Braided Fruit Coffee Cake

I made this with raspberry jam and frozen blueberries, though  you could do it with just about any fruit you'd like.  Strawberries would be pretty good...


Wednesday, October 13, 2010

Lemon Chicken

I found a recipe for lemon chicken that sounded pretty good.  I modified the sauce to have a stronger lemon taste (because sauces are meant to be strong!).  It turned out pretty well.

Also, making his debut: sous-chef Jon.

Monday, October 11, 2010

Chocolate Caramels

This is a soft, chewy, chocolaty candy that will get your mouth watering.   It takes a fair amount of time to wrap them at the end, but the end result is worth the effort.

You can scale the size up or down pretty easily by multiplying by the ratio of the area of the pan you'll be using.


Monday, October 4, 2010

Toffee Drops

I love the hard, buttery taste of toffee.  Dipping in dark chocolate is optional, but I think it really completes the flavour.  The recipe below is for a 9x9 inch batch.

You can scale the size up or down pretty easily by multiplying by the ratio of the area of the pan you'll be using.

Wednesday, September 29, 2010

Meat & Bread Boats

I was surfing the web looking at recipes and got this cool idea.  You  could use pretty much any ground meat for the filling.  Combine with some chopped vegetables and spices and you've got a tasty dinner.

Monday, September 27, 2010

Lemon Spearmint Ganache Candy

These are some fantastic candies made with a lemon mint ganache center.  The spearmint was pretty strong, so if it's not your favorite flavor then you may want to consider cutting back to about 35 leaves.

The centers were perfectly creamy.  Couldn't have asked for a better batch of ganache.

Friday, September 24, 2010

Sponge Candy

For those familiar with Crunchie Bars, this is essentially the same thing.  The inside is a hard candy filled with lots of air holes.  The candy itself is water soluble, so it's hard but still chewable.  Coated in milk chocolate, this forms a tasty candy bar.

Crunchie Bars have long been my favorite candy bar.  Unfortunately, the silly yanks haven't figured out how to import them, so when I ran into this recipe I got giddy with excitement.  I made a double-batch, so keep that in mind when you look at the recipe and estimate the yield.

Monday, September 20, 2010

Pulla

This is a traditional Finnish sweet bread.  The cardamom gives it a unique taste, topped off with a coating of  egg, sugar, and almonds.

Friday, September 10, 2010

Sweet & Sour Pork

A few oil burns later, you've got a fantastic Chinese dish.  A great combination of a lot of flavours, this is sure to please (and dirty a whole lot of dishes. :D)

Thursday, September 9, 2010

Peanut Butter Fudge Cups

These are basically a peanut butter cookie shaped into a small cup and filled with a quick fudge.  If you can bake the cups just right then they'll be nice and soft with a creamy filling.

Wednesday, September 8, 2010

Monday, September 6, 2010

Monday, August 23, 2010

Friday, August 20, 2010

Chocolate Cream Puffs

This was my first attempt at this and the batter wasn't quite thick enough, so they're a little flat.  But that didn't hurt the flavour at all!

I think the trick is to only add enough eggs to the batter to make it thick but usable.  I added all five eggs and it got a bit too thin.  Shoulda stopped at four.

Wednesday, August 18, 2010

Monday, August 9, 2010

Wednesday, August 4, 2010

Cheesecake Brownies

Chocolatey brownies with cream-cheese swirled through.  Top with some chocolate frosting and ice cream for a complete dessert.

Saturday, July 31, 2010

Double Chip Meringue Bars

The meringue topping on these bars is simply fantastic.  It provides a great contrast in texture and tastes great.