Category Archives: Writing

Dead Man’s Fingers

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What’s Halloween without a little treat from the Other World, huh? These delightfully dreadful cookies are a wonderful treat to have lying around at any festively freakish gathering. A spin on traditional sugar cookies, they really do look more than the sum of their parts. They’re also easy enough that you can rope in some ghoulish little helpers for the fun.

A point to note that like all sugar cookies, you want to avoid baking them to the usual cookie state of “golden brown”- this will result in them being a tad too hard for enjoyment. Bake them for the time required below, or until hte edges are just starting to turn a light golden brown. The cookies may look under-baked but trust me here- they will taste so much better!

Makes apx 24 (depending on size)

Ingredients

Graveyard Dirt

  • ¼ cup butter; melted
  • 1 Cup granulated sugar
  • 1 Cup cocoa powder
  • ½ pinch salt
  • slivered almonds; chopped walnut; shaved dark chocolate; shaved milk chocolate (Optional)

Fingers Cookies

  • 2 cups All Purpose Flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 28 large, flaked almonds
  • ½ cup smooth, raspberry jam
  • 1 Tablespoon light corn syrup

Method

Graveyard Dirt

  1. Melt butter in the microwave in a small glass or ceramic bowl (microwave safe) and allow to cool to room temperature
  2. In a large mixing bowl, blend the sugar, salt, and cocoa powder until thoroughly mixed
  3. While whisking, slowly add the melted butter and continue mixing gently until blended, but dry
  4. Using a fork, continue mixing until it looks like dark soil
  5. At this stage mix in the chopped nuts to give the soil texture
  6. Spoon the “dirt” on to your serving plate or tray, ready for your finger cookies

Fingers Cookies

  1. Preheat the oven to 325 degrees F. Prepare a cookie sheet with baking spray or line with a silicone mat, or baking parchment. Set aside until needed
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside until needed
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 10 minutes
  4. Add in the egg, vanilla and mix until well combined and smooth.
  5. Gradually beat in the dry flour mixture, ¼ cup at a time until a dough forms
  6. Remove the bowl and using about 1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails
  7. Make several horizontal cuts, about 1/4 inch deep, in the center of each finger to make mimic skin folds at the knuckles. Gently press the dough on either side of the cuts to shape the knuckles
  8. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes
  9. Transfer the fingers to a wire rack and cool completely
  10. While the cookies cool, in a small saucepan, combine the jam, corn syrup and heat over low heat until warm, about 2 minutes, stirring gently
  11. Dip the blunt ends of the fingers in the warm jam and arrange on a plate of the graveyard dirt for serving

Saskatoon Berry Pie

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Makes 1x 9inch double crust pie

Ingredients

Pie Crust

  • 2 ½ cup all-purpose flour
  • 4 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1/2 cup ice water

Filling

  • 4 cups fresh, or frozen, Saskatoon berries (if using frozen berries, thaw and drain)
  • ½ cup granulated sugar
  • 3 ½ tablespoon corn-starch
  • 1 teaspoon almond extract
  • ½ teaspoon ground nutmeg
  • 1 tsp. fresh lemon juice
  • 2 tablespoons chilled butter, cut in small pieces

Filling

  1. Add all sauce ingredients to a medium bowl and stir well to ensure the berries are well coated. Set aside until needed. See note * in step 6 below

Pie Crust

  1. Combine the flour, sugar and salt in a large mixing bowl or a food processor.  Whisk or pulse briefly until combined
  2. Sprinkle the diced butter evenly over the dry ingredient mixture until the butter is evenly dispersed into pea-sized (or smaller) bits.  If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl
  3. Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps.  (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.)
  4. Using your hands, quickly pack the dough into a ball. Divide into 2, then flatten the dough balls into 3/4-inchthick disks
  5. Wrap the dough disks tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use
  6. When ready to bake the pie, preheat your oven to 425 F, remove one disk from the refrigerator and let rest for 10-15 minutes. (*I usually prepare the filling at this point)
  7. Roll on a lightly floured counter until least 12 inches in diameter and about 1/8 inch thick
  8. Gently fold the rolled-out dough into quarters and carefully transfer dough to the pie dish, and gently press the dough into the sides of the plate without stretching it
  9. Using a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Carefully lift and fold the outer 1/2-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge
  10. Chill this pie crust in the refrigerator while you make the lid using the second disk of dough
  11. When ready, fill your pastry lined pie dish with the filling and dab the chilled butter pieces on top
  12. Cover with the second (top) pastry disk and pinch the edges together to seal. Use a small knife of scissors to make slits/ vents in the top crust
  13. Transfer your pie to the preheated oven and bake for 15 minutes, then reduce temperature to 350 F and bake for a further 45-50 minutes, until the filling is bubbling through the slits and the top is golden brown. (If the edges start to brown too quickly, cover with foil)
  14. Once baked remove the pie from the oven and leave to cool on a wire rack before serving

Pouding Chomeur

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Placeholder image

Makes 4 individual portions, or one 8″ x 8″ large portion

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup milk

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350º. Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved
  3. Add the milk, and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)
  5. Serve and enjoy

Schmoo Torte

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Makes 1 gateau, serves 8-12

Ingredients

Cake

  • 12 large egg whites, at room temperature
  • a pinch of salt
  • 1 teaspoon cream of tartar
  • 1 1/3 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 ½ cups ground, toasted pecans
  • 1 teaspoon baking powder

Frosting & Filling

  • 2 cups heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1/2 cup butter
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

To Assemble

  • ½ cup ground toasted pecans
  • Toasted pecans for garnish

Method

Cake

  1. Preheat your oven to 350 degrees F
  2. Add the egg whites, salt, and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment
  3. Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form
  4. Turn the mixer to medium and mix in the vanilla extract and sugar (adding only 1/4 the sugar at a time), just until combined
  5. In a separate bowl, combine the ground pecans, cake flour and baking powder. Whisk until well combined and remove any large lumps of pecans
  6. Fold in the pecan mixture very carefully with a rubber spatula in two or three additions. Work carefully so as not to deflate the mix
  7. Add the batter to an Angel Food Cake pan and bake at 350 degree F for about 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean
  8. Cool upside-down until completely cool, and slice into three even layers, horizontally, with a serrated knife

Frosting & Filling

  1. Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside
  2. Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake

Caramel Sauce

  1. Melt the butter in a medium pot over medium heat
  2. Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil
  3. Boil for 2 minutes, whisking constantly
  4. Add the vanilla and remove from the heat, allowing it to cool completely before drizzling it over the top of the cake

To Assemble

  1. Press the ground pecans into the side of the cake, all the way around
  2. Add pecans to the top of the cake in a circular design
  3. Refrigerate the cake in the fridge for 2 hours before serving
  4. Remove and let come to room temperature for 20 minutes. Drizzle with the caramel sauce before slicing. Any additional caramel sauce may be served over individual slices

Pubnico Molasses Cookies

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Makes 32

Ingredients

  • 1 cup sugar
  • 1 cup butter, room temperature
  • 1 cup fancy molasses
  • 1 large egg
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup milk

Method

  1. Cream sugar and butter, until pale and fluffy
  2. Add the fancy molasses, egg, and beat until well combined
  3. In a separate bowl whisk together the dry ingredients
  4. Add the dry ingredients to the butter mixture in 3 stages, alternately with milk
  5. Bring dough together into a ball. Transfer to a bowl, cover with cling wrap and refrigerate for 30 minutes. After this divide the dough into 2, flatten into disk shapes, 1 inch thickness, wrap in plastic, and refrigerate for at least 3 hours, or overnight
  6. When ready to bake, pre-heat oven to 350F
  7. Remove 1 disk of dough from the fridge and let rest for 10 minutes while you lightly flour a counter and line 2 cookie trays with baking parchment
  8.  Roll the cookie dough to 1/4 inch thick (these cookies are not thin)
  9. Using a round cookie cutter (2-2 ½ inch), cut into individual cookies and transfer to your prepared cookie trays, spacing 1 ½ inches apart
  10. Bake at 350F for 12 minutes, once baked remove from oven and allow to cool on a rack