Honey Glazed Carrots

Honey Glazed Carrots
carrots, peeled and sliced into rounds
honey
butter
fresh chopped thyme
salt
white pepper

Cook the carrots in boiling water until just tender. Drain, leaving a little excess water which will help form the glaze. Stir in honey and butter until melted and the carrots are shiny and coated. Season to taste.

Chocolate Pudding Glaze

An alternative to a ganache, this glaze is very easy to make and quite tasty as well. You could make a quick glaze for any cake, cupcakes, or loaves using any flavor pudding mix.

Empty one box/packet of pudding mix (the instant, no-cook, 4-serving size) into a bowl.
Pour in one cup of milk (I used fat-free).
Beat with a whisk until smooth.
Whisk in one cup sifted icing sugar.
Add a teaspoon of vanilla extract if desired.
Ready to use immediately. May be stored in the fridge for later use.

Chocolate Chocolate Chocolate Roll

This is the chocolate cake I made for my mom for Mothers' Day this year.She requested a simple plain chocolate cake, and since we didn't need a large cake, I decided to make a jelly roll. The cake is just a basic chocolate jelly roll cake recipe. The filling/frosting and glaze on top I made using an instant chocolate pudding mix we had on hand, some milk, icing sugar, and vanilla extract. I used the frosting to spread on the cake then rolled it up, poured it with chocolate glaze, and piped on some additional chocolate frosting. Simple, tasty, and easy to do.

Happy Mothers' Day!!!

Chocolate Mocha Ganache Glaze

Chocolate Mocha Ganache Glaze
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 Tablespoons hard margarine
2 Tablespoons golden corn syrup
2 cups icing sugar
1 Tablespoon instant coffee
2 Tablespoons hot water
In a medium saucepan over medium heat, melt the first four ingredients together, bringing to a light boil. Strain if necessary if cocoa is lumpy. Gradually stir in the icing sugar until smooth. Mix together the coffee and hot water and stir in. Immediately pour over cake(s). Spread evenly and refrigerate briefly to set. Leftover ganache can be chilled in a shallow layer and rolled into truffles once firm. Makes enough to coat two single layer 8 or 9 inch rounds, or one double layer. 

Easy (Vegan) Cocoa Glaze

Easy Cocoa Glaze
2 cups icing (confectioners') sugar
1/2 cup unsweetened cocoa powder
1-3 teaspoons vanilla extract (or almond, or mint, or any other)
1/4 - 1/2 cup milk of choice

For a really smooth glaze, first sift together the icing sugar and cocoa powder. If they appear relatively lump-free, just whisk them together.
Stir in the extract and enough milk to make it the desired consistency.

This glaze is great for glazing cakes, cupcakes, cookies, truffles, and much more. If only a little liquid is used, they glaze can be chilled and then rolled into truffles. You can change up the flavor by using slightly more or less cocoa, different extracts, and different types of milk.

Chocolate Coffee Cake

Happy Mother's Day to all the mothers out there! For Mother's Day this year, I decided to combine two of my mother's favorite flavors, chocolate and coffee, into her cake. I didn't want to make a frosted, piped and decorated cake this year, so I went for something different. I would call it zuccotto-style, but certainly not a true zuccotto. Zuccotto is a semi-frozen dessert consisting of cake, liquor, a cream filling, and usually a glaze. It is a dome-shape.

For this cake, I baked two eight inch round moist chocolate cake layers. Once cool, I pressed one into a plastic-wrap lined bowl. I filled it with a coffee cream filling, then topped it with the other cake layer. I froze it to firm the filling, then inverted it onto a plate. I glazed it with a simple chocolate glaze, and decorated it with chocolate truffles, and coffee icing.

Vegan Opera Cake

Vegan Opera Cake
'SPONGE' CAKE BASE
1/2 cup all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
1/2 teaspoon baking powder
pinch salt
water, as needed
MOCHA FILLING
10 Medjool dates, pitted
3 Tablespoons mocha flavoring
1/2 cup icing sugar
CHOCOLATE GANACHE
2 Tablespoons unsweetened cocoa powder
1-2 Tablespoons maple syrup
GLAZE
icing sugar
water

SPONGE CAKE BASE: Mix together the dry ingredients, then add enough water to form a batter slightly thicker than pancake batter. Spread into an even rectangle on a parchment-lined baking sheet. Bake at 350◦F for 10-15 minutes until firm and just golden. Cool.
MOCHA FILLING: Soak the dates in hot water until softened (or very briefly boil them). Drain well, then purée all ingredients together in a food processor until smooth.
CHOCOLATE GANACHE: Whisk cocoa and syrup together until smooth.
GLAZE: Mix together just enough to make a thick, but pourable glaze.

To assemble: Cut the cake into rectangles, you should get 6-8 equal pieces with some scraps. Spread 4 of the pieces with mocha filling. Stack together (fillings not facing each other). Then put a plain cake rectangle on top and top with chocolate ganache. Drizzle with glaze.

The other day at a function, we needed a vegan dessert in a pinch. Chef suggested fruit - but I think vegans deserve something just as good, and similar, to what everyone else is having. So I checked out the desserts, concluded it was something like Opera Cake, then whipped up a similar version in about 30 minutes with no recipe. Its just enough for two servings, and looks and tastes quite similar to the real thing. Just some guidelines: the cake should be spongy and a bit tricky to cut, the filling very thick, the ganache shiny and smooth. Of course, you can certainly serve it with fruit (and sans the whipped cream).

Cinnamon Espresso Bars

This is a quick and easy bar recipe with a nice espresso flavor. They are enjoyed by coffee lovers and non-coffee drinkers alike. They are soft and cake-like with a sweet drizzle and are very easy to make, cut, store, and transport. 

Cinnamon Espresso Bars
BARS
1 cup packed light brown sugar
1/3 cup butter or hard margarine, softened
1 large egg
1 1/2 cups all-purpose (plain) flour
1 tablespoon instant espresso coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup water
GLAZE
1 cup icing sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

4 to 5 teaspoons cold espresso coffee or strong coffee

Preheat oven to 350°F. Grease or line a 9x13 inch rectangular baking pan. 
BARS: In a large bowl, beat brown sugar, butter and egg. Stir in remaining bar ingredients. Spread evenly in prepared pan.
Bake for 20 to 22 minutes or until top springs back when touched in center.

GLAZE: Meanwhile, in a small bowl, mix all glaze ingredients until smooth. Drizzle over bars while warm. 

Cream Cheese Yogurt Glaze

This is the frosting I used for my hummingbird cake. It is more of a glaze, and that's why is perhaps looks a little soft or runny on the cake. It is definitely not meant for piping and decorating. It's got a nice, light cream cheese flavor and a silky smooth texture. It only takes a few minutes to whip up. The cream cheese flavor and smooth texture is enhanced by the addition of a little Greek yogurt - which also makes this glaze a little lighter. Be sure to use Greek yogurt, as regular yogurt is too thin. Vanilla yogurt would probably work for a slightly different flavor. 

Cream Cheese Yogurt Glaze
1/2 block (125 grams or 4 ounces) light (reduced fat) cream cheese, softened
1/3 cup plain fat-free Greek yogurt
2-4 cups icing (confectioners') sugar

Beat the cream cheese and yogurt together until smooth. Gradually mix in the icing sugar sugar until of desired consistency. If it becomes too thick, it can be thinned out with a little more yogurt or some milk. If you want it to be thick, start off with a little less yogurt. My measurement for icing sugar is pretty vague, because I never measure, I just go by consistency. 

Lemon Coconut Muffins

Lemon Coconut Muffins
1/3 cup butter or hard margarine, softened
3/4 cup granulated (white) sugar
1 large egg
1 cup milk
2 cups all-purpose (plain) four
1 cup unsweetened shredded coconut + extra for topping, if desired
4 teaspoons baking powder
2 Tablespoons lemon zest
GLAZE
1/2 cup granulated (white) sugar
1/4 cup fresh lemon juice
3 Tablespoon water
1 Tablespoon lemon zest

Preheat oven to 375◦F. Grease or line muffin cups.
In a large bowl, cream the butter and sugar together. Beat in the egg.
In a separate small bowl, combine the flour, coconut, and baking powder.
Add the flour mixture to the butter mixture in three additions, alternately with the milk in two additions, stirring until just combined.
Divide batter evenly among muffins cups. Sprinkle with a little additional coconut if desired. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
GLAZE: In a small saucepan, boil all ingredients together, then reduce heat and cook, stirring, for about two minutes until thickened. Spoon over hot muffins and allow to stand for a few minutes to set.

These are some easy lemon coconut muffins my mother made recently for a little something different since we had a lemon on hand. The coconut really gives it a nice texture and adds a little extra flavor, and the glaze keeps the muffins moist and makes them extra special. I didn't find the lemon flavor very strong, so more zest could easily be used, and I would recommend adding some lemon juice to the batter too. A dash of lemon extract would also do the trick. Therefore, I would recommend using more than one lemon for this recipe. We found the recipe in Company's Coming "Mostly Muffins."

Paré, Jean. "Lemon Coconut Muffins." Recipe. Mostly Muffins, Edmonton Alberta: Company's Coming Publishing Limited, 2007. 14

Cocoa Ganache Glaze

Cocoa Ganache Glaze
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 Tablespoons hard margarine
2 Tablespoons golden corn syrup
2 cups icing sugar

In a medium saucepan over medium heat, melt the first four ingredients together. Stir until smooth. Gradually stir in the icing sugar until smooth. Immediately pour over cake(s). Spread evenly and refrigerate briefly to set. Leftover ganache can be chilled in a shallow layer and rolled into truffles once firm. Makes enough to coat two single layer 8 or 9 inch rounds, or one double layer. 

This will be my go-to glaze for chocolate cakes now. It is so much quicker, easier, and more convenient than buttercream, and tastier too - definitely provides more of a chocolate kick. The look is simple shiny, and clean. This is not quite a traditional ganche, as it does not use cream and melted chocolate  but more of a sweeter glaze. However, because it uses ingredients I always have on hand, it is a recipe I can make anytime. I used t on my birthday cake.

Sweet Chocolate Glaze

This is the chocolate glaze I made for my torte yesterday. It is so quick, simple, and versatile. It is a small added touch that can make any dessert more decadent and eye-appealing. And it uses ingredients that you probably have on hand already.

Sweet Chocolate Glaze
1/2 cup icing (confectioners') sugar
2 Tablespoons unsweetened cocoa powder
1/4 cup warm water (or coffee if you like)
*Or use any amount of sugar and cocoa, following the ratio of sugar to cocoa, 4:1, adding water as needed.

Mix the sugar and cocoa together, than slowly add in the water, stirring constantly. Add as much as needed for desired consistency.

This recipe makes just a small amount, just a touch for a little drizzle over something. Double this amount for a cake or a pan of squares. This can be as thick as an icing, or as thin as a sauce, cater it to your needs.

Dark Chocolate Truffle Torte

This is a dark chocolate truffle torte I made, then garnished with icing sugar dusted on top in the shapes of a teddy bear, a shooting star, and a moon. This isn't necessary, but it just makes the dessert look a little prettier, I think. I also spread a simple chocolate glaze on top of the torte, since the torte is made with dark chocolate and may be a little bitter. The glaze and the icing sugar should add a little sweetness to the torte.

Dark Chocolate Truffle Torte
100 grams dark chocolate (85% cocoa), broken into pieces
1/2 cup unsalted butter, cut into cubes
2/3 cup heavy cream
3 large eggs
1 cup granulated (white) sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
pinch salt

Preheat oven to 350◦F. Line a 9-inch pie plate with foil and spray foil with cooking spray.
Melt the chocolate and butter together, either in the microwave or on the stove, and stir until smooth. Add remaining ingredients and mix well. Pour into prepared pan.
Bake for about 35 minutes, until edges are set but center is still slightly jiggly. Chill well before serving and garnish as desired.

I baked mine for 35 minutes, and the edges formed a brownie like crust, but the middle was still very fudgey and rich. I wanted to make sure it was fully cooked. The center will still be slightly jiggly, but will set upon cooling. 
You can use a chocolate with a lower cocoa content for a sweeter tart, or use semi-sweet chocolate and reduce the amount of sugar. 
This tart is fudgey and quite rich, especially if you use sweeter chocolate  But it is decadent and chocolaty and I really like it, as would any dark chocolate fan. A glaze really helps pull it all together, I will feature that tomorrow. 

Turtle Squares

These squares are quite chocolatey and delicious. The base reminds me of the base for Nanaimo Bars, in both the preparation method and the ingredients. However, this recipe simply used rolled oats and flour in place of shredded coconut and graham cracker crumbs. This recipe also contains no egg to bind the crust together,so you do not have to worry about cooking it to a proper temperature. The cocoa, butter, sugar, and nuts are the same, although I leave the nuts out of both recipes, with excellent results. These bars are fairly thin, not very high, I think the caramel filling, as delicious as it is, could have easily been doubled, but that might overwhelm the chocolate flavor a bit. The recipe comes from Company's Coming "Chocolate Squared", a small cookbook filled with delicious chocolate bar recipes. They get the name from the classic combination of caramel, pecans, and often chocolate, made popular by the "Turtles" chocolates.

Turtle Squares
CRUST
1 cup butter or hard margarine 
1 3/4 cups quick-cooking rolled oats
1 cup packed brown sugar
3/4 cup all-purpose (plain) flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 chopped pecans or walnuts, optional
FILLING
1/2 cup butter or hard margarine 
1/2 packed brown sugar
1/2 cup (125 mL) sweetened condensed milk
2 Tablespoons corn syrup (golden)
GLAZE
2/3 cup semi-sweet chocolate chips (or 4 semi-sweet chocolate baking squares, one ounce each)
2 Tablespoons butter or hard margarine

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
CRUST: In a medium heavy saucepan over medium heat, heat and stir all ingredients together until melted and combined. Press firmly into prepared pan. Bake for about 15 minutes until set. Cool slightly.
FILLING: In a medium heavy saucepan over medium heat, bring all ingredients to a boil. Boil for five minutes, stirring constantly. Remove from heat and beat gently for two minutes until slightly thickened, do not overbeat. Spread over bottom layer. Cool completely.
GLAZE: Melt the chocolate and butter together until smooth. Spread evenly over filling.

Paré, Jean. "Turtle Squares." Recipe. Chocolate Squared, Edmonton Alberta: Company's Coming Publishing Limited, 2009. 2.

Maple Glazed Ham

Remember all of that extra sauce I had from the Maple Pudding Cake I made on Sunday? The cake was excellent, but the sauce was a bit too liquidy, and there was a lot more of it than there was to serve with the cake. Well, I couldn't let that sauce go to waste, so I used it to serve a maple-glazed ham. To do this, it is really simple, just buy a whole or half ham, pierce the skin all over, and drizzle the maple sauce over top, allowing it to go into the ham. Bake the ham as usual, and serve extra sauce over individual slices. Even with the maple glazed ham, there was still some leftover sauce, which we poured on our homemade waffles we served with the ham. Luckily, the sauce had thickened a bit compared to when it was first baked, as a result of being refrigerated. Some of the cake broke down into the sauce, so you got a few cake crumbs in with your sauce, but it wasn't very noticeable on the waffles. Since the sauce was composed of only sugar, water, maple syrup, and a spoonful of flour, it kept well in the fridge, and would probably be good for another week or two. It is very similar to using just plain maple syrup.

Sweet and Sour Glazed Pork Chops

There were some extra pork chops from last night's supper, but no leftover sauce, so I whipped up a new little glaze to put on them. I decided on a sweet and sour glaze, which gave the chops a delicious, tangy flavor, and keep them moist in the reheating process. Here is the sauce I made:

In a medium saucepan, put 1/2 cup packed light brown sugar, 1/2 cup water, 1/4 cup white vinegar, 1 tablespoon ketchup, and 1/2 tablespoon soya sauce. Heat and stir over high heat until the mixture begins to boil. Boil, stirring constantly, for 5-7 minutes until thickened. 

I cut the pork chops in half to more thoroughly coat them in sauce, placed them in a casserole dish, and poured the hot glaze over them. I covered and baked at 300◦F for half an hour to reheat. This glaze would work well for other meats too, it would be really nice on chicken or beef. It certainly is finger-licking good!

Chocolate Fudge Swirl Cake

Here is the finished cake! It is a marble cake smothered in a thick vanilla glaze with cherry piping details. The marble cake batter was enriched with yogurt, which I thought would make it extra-moist, and although it certainly wasn't dry, it wasn't outstandingly moist either. Oh well, it is still a pretty good cake with no unneccesary steps, or separating eggs or anything. Just a straight-forward cake batter baked in a bundt pan. Bundt cakes eliminate the tough work of filling and stacking two round cakes, but bundt cakes are a bit more troublesome to frost. I prefer to use a glaze on bundt cakes, and just let it slip down the sides of the cake. Whatever you do, make sure you grease and flour the bundt pan very well (since bundt pans are impossible to line), otherwise you will be stuck with a broken cake!

“Fudge Marble Swirl Cake.” http://www.simplyhomemade.ca/recipes/recipe-details.aspx?rid=4493. Simply Homemade, n.d. Friday, August 19, 2011.

Cake and Glaze

Tomorrow I will be assembling a Fudge Marble Swirl Cake from a little Robin Hood Flour booklet. It is in the oven baking now, and it is starting to smell really good! I had to wait until the evening when it finally cooled down a degree or two to make it, since it was such a lovely warm day today! It is in the oven now. I'll allow it to cool completely overnight, and early tomorrow I will drizzle it with a simple vanilla glaze. I'm hoping it will be good! Here is a picture of it right before it went into the oven.

I'll share my vanilla glaze recipe that I plan to use with you, but it is nothing special. Short, sweet, and simple. Foolproof.

Vanilla Glaze
1 Tbsp. unsalted butter, melted
1 cup icing sugar, sifted
1 Tbsp. milk
1/2 tsp. pure vanilla extract

In a medium bowl, mix all of the ingredients together until smooth. Add more icing sugar or milk, depending on the consistency, to suit your needs. Drizzle or pour over cake.

This glaze is also great for cookies, cinnamon rolls, muffins, bars, and almost any other baked good. It's flavour can be changed by substituting another flavour extract for the vanilla and/or using juice or liquor in place of the milk. Chocolate glaze can be obtained by adding a touch of cocoa.

“Fudge Marble Swirl Cake.” http://www.simplyhomemade.ca/recipes/recipe-details.aspx?rid=4493. Simply Homemade, n.d. Friday, August 19, 2011.