Easter Egg Blondies

When there is reduced priced Easter chocolate, it can be turned into a tempting dessert. These blondies have a distinct caramel flavour and the colourful milk chocolate eggs brighten and balance for a satisfying sweet treat. A lovely change from the traditional chocolate brownies and a fabulous way to use up leftover or on sale holiday chocolate.     

Easter Egg Blondies

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• 250g/9oz cold unsalted butter, cut into 6–8 pieces
• 150g/5½oz light soft brown sugar
• 125g/4½oz caster sugar
• 2 large eggs
• 1½ tsp vanilla extract
• pinch sea salt
• 300g/10½oz plain flour
• 225g/8oz sugar-coated mini chocolate eggs

1. Preheat the oven to 350ºF/190ºC/170ºC Fan/Gas mark 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper.

2. Melt the butter in a saucepan over medium-low heat. Stir in both sugars and cook for 102 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.

3. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until throughly combined, then whisk in th flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.

4. While the blondie is baking, cut 125g / 4 1/2 oz of the chocolate eggs in half. It's best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time.

5. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don't worry if the surface cracks a little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden brown.

6. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold.   

These blondies are designed to be slightly undercooked. For a more cakey texture, bake for 25 minutes rather than 20 minutes in the first stage.

Mexican Martini

This punchy lime martini is perfect anytime however most enjoyable on a hot summer day.  

Mexican Martini

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makes one martini

3 oz Vodka

1 oz Lime Juice

3 parts Corona

Rim chilled martini glass with salt. Pour all ingredients, except the Corona, into a shaker with cracked ice and shake well. Strain into prepared martini glasses. Top with Corona and garnish with a lime wedge, if you wish. 

Have a great weekend everyone. - JD  

Wartime Breads and Cakes

Cookbooks like these are little gems. Seemingly culinary history frozen in time. Published in 1918, the 66 pages, 8 chapters, reads more like a how to manual than a cookbook. There are no pictures and the recipes are more 'come hither' with instinctual kitchen 'know how'. No set measurements, just instructions. Plenty of straight up basic recipes to make you wonder which recipe are they referencing or trying to articulate. This cookbook makes one realize just how simple it is to create something tasty with few ingredients and know how. Nothing is overly complicated, now is it. 

This recipe from the book reminds me of Corn Cakes... or I believe, a simple version of Johnny Cakes, a recipe I have read from another cookbook. The following recipe for the Whole Wheat Biscuits is basic however makes sense.  

Corn Dodgers
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Put into a bowl one and one half cups of corn meal, one teaspoonful of sugar, one teaspoonful of butter, and half a teaspoonful of salt. Pour over it, stirring all the time, one and one half cups of boiling water. The throughly mixed and thick form into cakes and fry in hot bacon fat. 

Whole Wheat Biscuits
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Take two cups of whole wheat flour, four teaspoonfuls of baking powder, and one teaspoonful of salt sifted together. Work in three tablespoonfuls pf shortening and add enough milk to make a dough that can be handled. Roll out three fourths of an inch thick and cut in two inch squares. Bake in rather hot oven.

This recipe is up for interpretation and modification, as I do not know how readily 'onion juice' is available. A simple cheese on toast recipe.   

Deviled Toast
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Cut any dark bread into thin slices and toast until golden brown. Mix well together one tablespoonful of butter, one quarter teaspoonful of mustard, a little cayenne and a little onion juice, and spread on the toast. Sprinkle over it a little grated cheese, and set it in the oven till it is hot and serve at once.   


Hope everyone is having a good week and enjoying the sunshine. -JD  
  

Crispy Coconut Cookies

One could liken these super crunchy and chewy cookies to a 'breakfast cookie' as they are made with corn cereal and oats; however these are satisfying anytime and are perfect on the go. 

Crispy Coconut Cookies

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1/2 cup butter

1/2 cup packed dark brown sugar

1/2 cup caster sugar

1 egg

1 teaspoon vanilla

1 cup unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup rolled oats

1 cup crushed cornflakes cereal

1 1/3 cups flaked coconut

Preheat oven to 350ºF (175ºC)

In a large bowl cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until nicely combined.

Drop the now formed dough by teaspoonfuls onto a baking tray. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from oven and transfer to wire racks allowing to cool.

Notes: I replaced the brown sugar with coconut sugar and added coconut extract instead of the vanilla. I found the dough to be just a bit dry however still managed to form the cookies into a ball, so I wonder if an increase in butter may be needed. Next time I make these I may decrease the sugars to 1/4 cup and add more butter.      

Despite the current news events, I hope everyone had a nice long weekend. - JD 

Vodka Pear Ginger Ale

Something fresh and spicy. A light elegant cocktail for sipping. 

Vodka Pear Ginger Ale

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makes 1 cocktail

1 1/2 oz Pear Vodka

5 oz Ginger Ale

1/3 oz lime juice

1 slice of pear

Fill a highball glass with ice cubes. Add all the ingredients. Garnish with the pear slice, if you wish. 

Have a great weekend everyone! - JD 

Carrot Cake

I feel that an abundant carrot cake may be enjoyed anytime however for those that feel they will be in chocolate overload this coming weekend, I suggest serving this sweet but non chocolate dessert; although I have made a chocolate carrot cake before.

Carrot Cake

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1 1/2 cups caster sugar

1 cup vegetable oil

3 large eggs

1 teaspoon maple extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups shredded carrots

1 cup coarsely chopped nuts

1/2 cup flaked coconut, optional

1/2 cup raisins, optional 

Preheat oven tp 350ºF. Grease and flour the bottom and sides of a rectangle (13 x 9 x 2 inch) cake pan and line the bottom with parchment paper. Set aside.

In a medium bowl whisk together the flour, baking soda, salt and ground cinnamon. Set aside.  

In a large bowl, beat sugar, oil and eggs with an electric mixer on low speed until blended. Stir in the maple extract. Add the flour mixture into the sugar mixture stirring with a wooden spoon, until combined. Then fold in the carrots, nuts and coconut and raisins, if using, and pour the now formed cake batter into the prepared baking cake pan, spreading evenly. Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the rectangle cake pan on a wire rack.

When completely cool frost with the cream cheese icing, see recipe below, and keep the iced cake in the refrigerator because cream cheese will spoil if left out at room temperature.   

Cream Cheese Icing

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1 package (8 oz) cream cheese, softened

1/4 cup butter

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered icing sugar

In a medium bowl, beat the cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth.

Gradually beat in the powdered icing sugar, 1 cup at a time, on low speed until smooth and spreadable. Ice cake and store any remaining icing in the refrigerator. 

Despite the current news events... hope everyone had a lovely weekend. - JD 

General Brock

Supposedly, this cocktail comes from The General Brock, now known, as the Crowne Plaza, in Niagara Falls, Ontario, Canada. This crisp palette cleanser is aromatic; perfect for sipping and toasting. 

General Brock

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makes 1 cocktail

1 oz dry sherry

1 oz Italian Vermouth

1 oz French Vermouth

dash of Angostura Bitters

Ice

Place all the ingredients in a cocktail shaker. Strain into a cocktail glass. Serve with a maraschino cherry.  

Have a great weekend everyone! - JD 

Food Photo of the Day ~ Beans on Toast with a Fried Egg

Sometimes it is hard to decide what to eat for dinner let alone lunch. I try to keep things simple and nourishing at lunch; something that can sustain me throughout the better part of the day. The usual beans on toast is a good stand by however add a fried egg and or some sautéd greens and it all seems more nourishing. With a dash of black pepper and hot sauce for a spicy flavour kick. 

Hope everyone is having a good week. - JD 

Nigella Lawson's Cider and 5-Spice Bundt Cake

When I made this cake I had envisioned adding diced apples or dried fruit and possibly even making an apple compote to serve it with. I weighed through those feelings and of lashings of custard only to refrain and be satisfied with a more clean cake than a celebratory one. I used a 7 Spice powder instead, a mixture of allspice, pepper, cinnamon, ginger, nutmeg, cloves and Galangal, only because I did not have Chinese 5-Spice on hand. That being my only substitute, this light subtle ginger no fuss cake is simply divine!   

Nigella Lawson's Cider and 5-Spice Bundt Cake 

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Serves 10 - 14 slices 

• 1 cup cider (preferably dry or at least not sweet)
• ¾ cup vegetable oil
• ½ cup soft dark brown sugar
• 1 cup black molasses (use an oiled 250ml/1-cup measure for ease)
• 3 large eggs
• 1¼ inches piece fresh gingerroot (peeled and finely grated to give 2 teaspoons)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• 2½ teaspoons chinese five spice powder
• 1½ teaspoons ground cinnamon
• nonstick spray (or sunflower oil for greasing)

You will need: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approx. 5.5cm/2 ¼-inches deep

1. Open the cider so that it loses its fizz. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
2. Measure the oil, brown sugar and (whether you’re weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black molasses into a bowl.
3. Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixer to make this cake, it’s simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
4. In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
5. Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
6. Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don’t be alarmed. Place in the oven to bake: if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes’ baking. When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that’s to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don’t always manage this.

Notes: I sprayed the bundt tin with coconut oil and I also dusted the tin with flour. The cake was easy to remove however it did stick slightly in a few places; I think it's because after the initial 30 minute cooling it was still warm in a few places. So perhaps I needed to cool this just a bit longer with the bundt pan I have.   

To find this recipe and more recipes from Nigella Lawson click *here*   

Hope everyone had a great weekend! - JD 

Jupiter

There are a few versions of this cocktail that lend for a subtle flavour change. This one reminds me of parma violets probably due to the Créme de Violette. An ambrosial classic cocktail with a hint of floral.     

Jupiter

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makes 1 cocktail

2 oz Gin

1 oz Dry Vermouth

1 teaspoon freshly squeezed orange juice

1 teaspoon Créme de Violette

Shake with ice and strain into a chilled cocktail glass. 

Have a great weekend everyone! - JD 

Cacao 70

It was Spring Break last week and what better way to indulge than at Cacao 70. A café with chocolate being the star ingredient is daring and unique. Every time I walk past this bistro inspired café it is nearly packed; tables full of patrons gathering to indulge and enjoy brunch, lunch, nibble and share a sweet treat or to have a delectable sip. The menu is diverse and contrasting however we kept it simple and chose three different speciality hot chocolates and a fondue to share. 

My daughter really enjoyed the rich and proper two marshmallow hot chocolate but she loves chocolate! She is a devote chocolate connoisseur. My son found the chocolate was of good quality and rich therefore an enjoyable once in while treat, he had the indulgent hot chocolate that you sort of pour and gets mixed in a serving glass. I agreed with him. The spicy inspired hot chocolate served with a cinnamon stick, I had, was pleasant and undoubtedly satisfying. As decadent as Cacao 70 is, it is a nice place to partake and indulge occasionally on a whim.       

Hope everyone had a relaxing weekend! - JD