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Desserts

Chocolate Gingerbread Brownies

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I seemed to be a on a gingerbread kick this past Fall. Since finding a flavour combination we all love in these Five Spice Ginger Cookies, I have had so many food ideas in my head that I want to start testing. But as it goes we are at the end of the year, well, we were yesterday when I started this post, and with the craziness of getting our seafood feast ready for last evening, it didn’t get posted.

Today is a new day, and a new year full of hope and happiness. The recipe is up and I wish all of you a very Happy and Healthy New Year!

Monday night some friends and I gathered later in the evening to celebrate a birthday with a few glasses of wine. Most of the ladies there as far as I know are transplants, meaning we all come from other Provinces in Canada and have no immediate family here in Calgary. I am grateful for these friends to share life’s ups and downs with when needed. A couple hours out with the girls to just chat, enjoy some bits n bites, some wine and good company always soothes the soul.

And true to form I can’t just show up at a gathering, as simple as it is, without some form of food (and wine) in hand. Last night was the perfect night to test out a few recipes on said friends, who admit they are willing guinea pigs who love to try my food. Rave reviews on these brownies and here is the recipe.

Made a couple days prior and dusted with icing sugar upon serving, these brownies are a moist, flavourful and sinfully delicious bite. I could have iced these brownies, but I felt they had enough flavour to stand alone and nobody noticed the lack of icing.

Omit the cocoa powder and you have an equally delicious Gingerbread Brownie, minus the chocolate.

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Chocolate Gingerbread Brownies
Author: 
Recipe type: snack, treats, dessert,
Serves: 10
 
Ingredients
  • 2 cups flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • 2 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 2 eggs
  • ½ cup butter, melted
  • ¾ cup molasses
  • ½ cup milk
  • 1 tsp vanilla
  • ¼ cup water
  • 1 cup chocolate chips
  • ½ cup candied ginger, chopped
  • icing sugar
Instructions
  1. Preheat oven to 325.
  2. Combine flour through nutmeg in a large bowl.
  3. In a smaller bowl whisk together eggs, butter, molasses, milk, vanilla and water.
  4. Pour egg mixture into flour mixture and stir until combined.
  5. Fold in chocolate chips and candied ginger.
  6. Pour batter into parchment paper lined 9x11 or 9x13 baking pan and spread evenly.
  7. Bake for approximately 50 minutes or until inserted toothpick comes out clean.
  8. Cool in pan on rack.
  9. Remove brownies from parchment paper, slice and sprinkle with a dusting of icing sugar just before serving.
Notes
For a thicker brownie use a 9 x 11 pan. Use a 9 x 13 pan to get a thinner brownie.

 

Frozen Candy Cane Dessert

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Frozen Candy Cane Cheesecakes
Frozen Candy Cane Cheesecakes

Always on the hunt for a light, easy, and tasty dessert, this is one of those recipes I discovered a long time ago and it quickly became a favourite. Over the years it’s evolved, and gets made differently, but the basics remain the same.  One of my favourite renditions of this treat is a Valentine’s Day version. Instead of using candy canes, I crush up cinnamon hearts. I like to experiment with this treat during holidays and change up the candy based on the event. This has been part of the fun.

This dessert is a great make ahead & take treat. Quick and easy to put together and you can make them up to one week in advance. These desserts stay in the freezer until you are ready to serve. Top with a dollop of whipped cream and crushed candy canes. It’s a light dessert that looks spectacular on a plate, and a perfect finish to a heavy meal.

This is my kind of easy during a busy holiday meal.

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Frozen Candy Cane Mousse
Recipe type: dessert
Serves: 16
 
Ingredients
  • 8oz cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • 1¼ cup whipping cream, whipped
  • 1 cup crushed candy canes
  • 16 foil baking cups
  • 1 cup whipping cream, whipped for serving
  • Christmas sprinkles
Instructions
  1. Drop baking cups into a 12 cup (large) muffin pan. Place extra baking cups into custard cups or another muffin pan. Set aside.
  2. In a medium bowl beat your cream cheese until smooth.
  3. Add in condensed milk and vanilla, mixing to combine.
  4. Carefully fold in 1¼ cup of whipping cream and ½ cup crushed candy canes.
  5. Pour mixture into baking cups about ⅔ full. Cover with foil and freeze overnight.

 

Grandma Stimson’s Carrot Pudding

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As it goes I have had an insane month with working full time, part time and trying to keep on top of my full time hobby with all kinds of deadlines, commitments and contracts to sign. Somewhere in there add in cookie swaps, nights out and oh…I am a mom and wife too!

Enter December’s round of the Canadian Food Project. A little late, but still posted in December! The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique regional Canadian food experiences, and recipes. We hope to bring clarity to our Canadian Culinary identity by sharing food that is important to us as Canadians.

This month’s recipe comes from my Mother-in-Law Lynda. It’s really the Baker Family Tradition carried on from the Stimson family and of course adopted by us. Which makes this recipe over 60 years old (I think). The first time I tried Grandma Stimson’s Carrot Pudding, I was hooked. This was over 10 years ago when I met my future in-laws for the first time. It was so good and there was just enough for all of us to have one serving. One serving was clearly not enough, but it definitely resonated and found it’s place in my memory. As we devoured the pudding that night many family stories were shared and some of the special ingredients in the pudding revealed. I learned carrots and potatoes were a huge part of making this pudding so fabulous. I had no idea.

Last year my in-laws made the long trek from Manitoba to spend Christmas with us. It’s always such a wonderous time when we spend it with our Manitoba family. Fortunately for me, Lynda and I made this dessert together as part of our Christmas Feast. It was a very special moment in time for me to be able to make this traditional dessert with my mother in law. A dessert that is so near and dear to my husband’s heart. It’s a moment I will cherish always.

While this is a fairly new family tradition for me, my husband fondly remembers as a young boy, helping his mom peel and grate the carrots for the pudding. She would place a small baking dish covered in foil in a large pot with water (a double boiler). The vanilla sauce was made in an electric frypan. Following turkey dinner, everyone eagerly awaited Grandma Stimson’s Carrot Pudding. This is his memory, a long standing family tradition and one I fully intend to keep alive in our family.

Notes on steaming pudding: Set a large saucepan (one that will accommodate the baking dish) with a tight fitting lid, on stove. If you have a steamer basket that will fit the baking dish use it otherwise a heat proof trivet set on the bottom of the saucepan will work. Important to note the bottom of your baking dish can not touch the bottom of the saucepan.

5.0 from 1 reviews
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Grandma Stimson's Carrot Pudding
Author: 
Recipe type: dessert, christmas pudding,
 
Ingredients
  • 1 cup flour
  • 1 cup brown sugar
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • pinch of salt
  • 1 cup raisins
  • 1 cup grated raw carrots
  • 1 cup grated raw potatoes
  • Cooking spray
  • Aluminum foil
  • String
  • ½ cup sugar
  • 4 tbsp flour
  • ¼ tsp salt
  • 2 tbsp butter
  • 2 cups milk
  • 2 tsp vanilla
Instructions
  1. Spray a 1½ quart (1.4L) baking dish with cooking spray. Set aside.
  2. Rinse raisins in a bowl of water and let plump in water for a few minutes while assembling the rest of your ingredients.Remove from water and dry on paper towel. Set aside.
  3. In a bowl mix together 1 cup of flour, sugar, cloves, nutmeg, cinnamon and a pinch of salt. Add raisins, carrots and potatoes mixing until combined.
  4. Pour mixture into prepared baking dish. Cover with a piece of foil and secure foil in place by tying string around the outside of the baking dish.
  5. Place dish in large saucepan in steamer or on trivet and pour water in around the edges about half way up your baking dish. Bring to a boil, then drop to a simmer and cover. You will need to keep an eye on the water level in the saucepan to ensure it doesn't go dry. Keep adding water as necessary.
  6. Steam for 2-3 hours. Remove from heat and let cool slightly.
  7. Serve with Vanilla Sauce.
Notes
To make vanilla sauce: Mix together sugar, flour and salt. In a saucepan over medium-high heat scald your milk. Turn heat down a little and add in dry ingredients whisking until combined. Keep whisking until thickened. Remove from heat and stir in butter and vanilla. Serve over steamed pudding.

 

Krispy Pumpkins

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As it goes I’ve come up with what I thought was a fabulous idea for rice krispies this Halloween…and Wham it’s been done. As mentioned in previous posts I gave up googling my ideas until after the recipe is created, tested and posted. Then it becomes a comparison….how did they create their food compared to how I made mine. But I’m still taking the credit for coming up with this idea myself even if it has been done before. If it’s an idea I’ve gotten from somewhere, credit is always given where credit is deserved, as it should be. Food Bloggers Law.

We are having a Halloween Boogie Bash for the little kids and I wanted some fun food bites for them to munch on. Thought some food colouring in the rice krispie squares would turn them into great little pumpkins. Made a small batch so if you are wanting a lot double the recipe. In the end, success and the kids loved them.

Note: no two pumpkins are created equal so have fun with your shapes and don’t try to make them all perfect.

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Krispy Pumpkins
Author: 
Recipe type: Snack, treat, holiday,
Serves: 11
 
Ingredients
  • 22 large marshmallows
  • 3 cups rice krispie cereal
  • 3 tbsp butter
  • ½ tsp vanilla
  • couple drops both red and yellow food colouring
  • green jelly beans
Instructions
  1. Melt butter in pan over medium low heat. Add marshmallows and stir until they are completely melted.
  2. Pour in your vanilla and food colouring, stirring until combined.
  3. Remove from heat and add rice krispie cereal. Stir until combined.
  4. Pour into a dish. If you try to form the pumpkins while still hot it won't work. You need to let the rice krispie mixture cool down a little.
  5. Once cooled (not completely) start forming balls and place on platter. Once all your balls are formed, go back to first pumpkin ball and shape into a pumpkin. As they cool they become easier to work with. Add your green jelly bean stem.
  6. Place in refrigerator to firm up for about 20 minutes and serve. Or transfer to a container to store until ready to serve.

 

Grilled Peach, Strawberry & Watermelon Salsa

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The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique Canadian food experiences, and recipes. I came into this 12 month challenge a couple months late and this will be my first submission. Our theme for August is to write about A Canadian Food Hero. This is a difficult topic as there are so many Food Hero’s deserving recognition. So how do you pick one? From the Ranchers and Farmers who work endlessly to get their goods to market, local shops and artisans who are committed not only to their craft, but to getting their items to you, to the local foodie advocates who promote the local restaurants and chefs by creating public awareness through various channels. Choosing one was hard. So I decided to choose two.

Late last week I had the opportunity to sit down with Dana VanVeller and Lindsay Anderson of Feast, an Edible Road Trip, while they stopped in Calgary. This opportunity to chat with these two remarkable ladies was provided by the Food Bloggers of Canada, who hosted this small and intimate Tweet-up at Café Gravity Espresso & Wine Bar. It was here I learned about the journey that brought Dana and Lindsay to create Feast: an Edible Road Trip, and later discover where they would be going next.

Foodie Friends Dana and Lindsay started their coast to coast food adventure in June with hopes of increasing Canadian Food Culture awareness through various stories, recipes, photographs, and videos. These ladies are driving, camping and eating their way across Canada finding and featuring local people, communities and organizations that strive to make each Province’s food systems more vibrant, sustainable and accessible. Their journey so far has brought them through British Columbia, the Yukon, Northwest Territories and Alberta with many Provinces to go. Sitting beside these two, enjoying a glass of wine while listening to their stories, makes you feel like you’ve known them forever and could easily stow away in their car to join them, if they’d let you.

Dana and Lindsay are my Canadian Heroes. They are the storytellers, bloggers, writers, educators and food activists who are sharing their stories from the road and making our mouths water with their photos and experiences. Checking their blog has become a daily ritual for me, eager to see what’s new in their world, what epic culinary adventure they’ve had that day and drooling just a little more with each photo.

I was inspired to create several recipes from their experiences thus far, but with the kids on summer holidays, July was mostly a travel month for us, and so time was not on my side. So this former BC girl decided to create a simple recipe derived from the fruits of the Okanagan, a place Dana and Lindsay visited and a place I’ve frequented many times over the years. My home is Alberta, but my heart remains in British Columbia.

5.0 from 1 reviews
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Grilled Peach, Strawberry & Watermelon Salsa
Recipe type: snack, appetizer,
 
Ingredients
  • 1 cup watermelon, small dice
  • 1 cup strawberries, hulled and small dice
  • ¾ cup grilled peach, small dice
  • couple fresh mint leaves, chopped or torn into small pieces
  • 1 tsp jalapeno, seeded and diced very small
  • 1 tbsp lime juice
  • 1-2 tbsp olive oil
  • salt
Instructions
  1. Cut your peaches in half, remove stone. Brush insides with olive oil. Place on indoor grill pan or outdoor BBQ until golden brown or just cooked through. Char marks = flavour. Set aside to cool. Once cool, dice enough to make ¾ cup. Eat the rest.
  2. In a bowl mix together watermelon, strawberries, grilled peach, jalapeno, mint leaves, lime juice, olive oil and a good sprinkle of salt.
  3. Serve with taco chips, pita chips or with grilled chicken or fish.

 

Grilled Peach Galette

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Galette on my mind for quite some time. I can honestly say I’ve never made a Galette. But I’ve wanted to! And I finally found inspiration and a subtle push thanks to Chatelaine’s July Cooking Club Challenge. Simply put, make our Galette, change it up if you wish, photograph it, post it. And have fun, darn it.

I discovered this challenge before I left for holidays three weeks ago and immediately I knew I wanted to grill some peaches for my Galette. But I couldn’t put the idea to the plate due to lack of time. So it would have to wait until we returned home from Battle Mosquito in Manitoba.

Home, unpacked, settled and inspired. With fresh peaches and mint in hand, my brother and fiance coming for dinner, I got to work and behold, a new Galette was born.

Now I got distracted chatting with our company and almost forgot to pull it out of the oven. But the overall taste was given rave reviews by our guests, and the photo caught some good feedback on Facebook, so I decided to go ahead and post the recipe/photo.

Guess what? Galettes can also be made savory. This will be my next personal challenge for myself, to create a Galette with meat.

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Grilled Peach Galette
Author: 
Recipe type: dessert, snack, lunch
 
Ingredients
  • 1¼ cups flour
  • 1 tbsp sugar
  • pinch of salt
  • ½ cup cold butter, cubed
  • 2 tbsp ice water
  • 2 tbsp lemon juice
  • ½ cup brown sugar, packed
  • 2 tbsp cornstarch
  • pinch of salt
  • 4 cups mixed berries and grilled peaches
  • 1 heaping tablespoon fresh mint, chopped
  • sprinkle of sugar
  • parchment
Instructions
  1. Preheat oven to 375.
  2. Using a food processor, quick pulse together your flour, sugar and salt. Add butter and continue to pulse until crumbs form. With food processor turned on pour in ice water and lemon juice (through spout). Continue whirling until mixture comes together and is not sticky. If it's too sticky you can add a small amount of flour. Gather into a ball and set pastry aside.
  3. Tear off a large piece of parchment paper and lay on counter. Sprinkle lightly with flour. Roll pastry on parchment into a circle approximately 12 inches wide. Pastry will be thin and edges uneven. Transfer parchment and pastry to cookie sheet.
  4. Pour your mixed fruit and mint into a bowl. In a measuring cup blend together brown sugar, pinch of salt and cornstarch. Add to fruit and gently stir. Pour fruit mixture into centre of pastry forming about a 10 inch circle. Fold pastry over just to cover edge of fruit. Lightly brush edges with water and sprinkle with sugar.
  5. Bake until edges gold and fruit bubbly, 35 minutes. Let cool slightly and serve with vanilla ice cream or whipping cream. You can also dust with icing sugar.

 

Bakers Brown Butter Blondies

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This is one of the easiest recipes to make and one our family has enjoyed for many years.

In a nutshell it’s a big cookie bar with whatever add-ins you want, baked in a dish.  It’s your basic cookie dough recipe and can easily be made into cookies.

Simply perfect for pot lucks, picnics, gatherings….you can spruce it up or keep it simple.  I like to whip up a quick batch to bring camping since it’s that easy.  I love how chewy it is on the inside and crunchy around the outer edges.

This batch makes just over one dozen squares depending on how big you cut them.  One batch is never enough for our family.  When you make them nut free they are perfect for school snacks.

Add-ins could be anything from nuts to cut up chocolate bar, toffee bits, smarties or m&ms, marshmallows or broken pretzels.  For this recipe my add-ins are peanut butter chips and chocolate chips.

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Bakers Brown Butter Blondies
Author: 
Serves: 14
 
Ingredients
  • ½ cup butter
  • 1 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup peanut butter chips
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350. Line baking dish (either 8x8 or 9x9) with parchment paper allowing paper to extend out over edge. This will make it easy to pull cookie out of baking dish and no mess.
  2. IN a small pot melt butter over med-high heat. Allow butter to slowly foam up and turn brown. This takes a little time so be patient. Give it a stir every once in awhile. Once it's turned brown and smells nutty you can remove from heat.
  3. Add butter to bowl with brown sugar. Mix well. Whisk in egg and vanilla. In a separate bowl or measuring cup add flour, baking soda and salt. Mix and pour into brown sugar mixture. Stir. Pour in your additions. For these I used peanut butter chips & chocolate chips. Stir again and pour batter into parchment lined dish. You will need to spread it out with a spatula ensuring evenness in all four corners.
  4. Bake about 20-25 minutes or until toothpick comes out clean. Remove entire cookie bar, cut and eat warm or let cool on wire rack, cut into squares and keep in container until ready to serve. Equally divine with a big scoop of ice cream on top.

 

Chewy Chipsters (Cookies)

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Several cookie monsters in our house and so these Chewy Chipsters (Cookies) hardly last a couple of days.

We’ve made so many cookies that incorporate the basic ingredients (sugar, butter, flour, baking soda/powder) that it’s easy to start with the basics and spin variations from there.

My daughter wanted to make cookies (I wanted some baking for school lunches) so we started with a basic recipe and added chocolate chips and peanut butter chips. Unfortunately I forgot she is not allowed to bring peanut butter and/or variations and as such the cookies didn’t get to go to school that week but ended up as an afternoon and evening snack.

Here are our Chewy Chipster Cookies (as named by my daughter).

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Chewy Chipsters
Serves: 36
 
Ingredients
  • 1 cup butter
  • ¾ cup brown sugar, packed
  • ¾ cup white sugar
  • 2 eggs
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 2¼ cups flour
  • ½ tsp salt
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
Instructions
  1. Preheat oven to 350 F.
  2. In a bowl using a mixer combine your butter, brown sugar & white sugar until fluffy. Add the eggs one at a time beating well after each egg. Stir in vanilla.
  3. In a second bowl, combine flour, baking soda and salt. Slowly add into wet mixture.
  4. Fold in all chips and drop spoonfuls (approximately 1 tbsp) onto parchment lined baking sheets leaving enough room between cookies for expansion.
  5. Bake for 8-10 minutes until light brown. Allow cookies to sit a few minutes on baking sheet, cooling. Remove to wire racks.
  6. These are delicious.
Notes
Replace peanut butter chips with butterscotch chips if you plan on sending these chewy chipsters to school!

 

Cream Cheese Icing

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A delicious Cream Cheese Icing (frosting) that can be used to frost cakes, cupcakes, cookies, cakes carrot bread, or these delectable Carrot Cupcakes. It’s quick, easy, and is just sweet enough to compliment any baked goodness requiring icing, without overwhelming it.

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Cream Cheese Frosting
Recipe type: Dessert
 
Ingredients
  • 3½ cups icing sugar
  • 12 oz cream cheese, room temperature (1 brick is 8oz, so you need 1 and a half bricks)
  • ½ cup butter, room temperature
  • 2 tsp vanilla
  • ¼ tsp salt
Instructions
  1. In a bowl sift icing sugar. In a larger bowl beat together your cream cheese, butter, vanilla and salt until smooth. Add your icing sugar in 1 cup increments beating well after each addition until all the icing sugar is used.
  2. You are now ready to ice cupcakes, cakes or cookies, enjoy!

Cream Cheese Icing
Cream Cheese Icing

Chocolate Cupcakes

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My daughter’s birthday falls on the August long weekend.  Every year friends are away on summer holidays during this weekend and typically so are we.  On the suggestion from a friend we decided to start having her “friends” only birthday party in June.  And so it began last year and is once again upon us.

Last week she asked me if she could bring cupcakes to school (since other kids did) to share with the class in honour of her birthday celebration.  So we discussed particulars and came up with a plan.  As life has been insanely busy and I was feeling slightly overwhelmed…I seriously considered some of the speciality cupcake shops around town and even called them for pricing.  But at almost $18 per dozen mini cupcakes, I decided I would find the time to make mini cupcakes for my lil girl to take to school.

Growing up I remember my mom making this chocolate cake recipe…always in an 8×8 or 9×9 square baking pan, always with the same vanilla icing.  Every time I make this recipe I am brought back to a special memory involving this chocolate cake.  Funny how food does that.  I made this cake for my son’s first birthday, it was his smash cake.  This time we turned the recipe into cupcakes.  It’s easy and very yummy.  We used a Vanilla Frosting this time to ice the cupcakes. When I make them at Easter I use a buttercream frosting. Sinfully delicious.

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Chocolate Cupcakes
Recipe type: Dessert
 
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • ¾ cups cocoa
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350F. Line cupcake pans with liners.
  2. In bowl sift flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
  3. My mother used to make 3 holes in the dry ingredients and use some ancient theory when adding her wet ingredients (certain ones in each hole). I haven't noticed a difference either way and so I toss eggs, warm water, buttermilk, vanilla and oil all in at the same time mixing well. Tap bowl on counter a few times to release air pockets
  4. Pour batter evenly into cupcake liners only filling approximately ⅓ full. Drop 4-5 chocolate chips into each cupcake and bake until tops spring back when touched or toothpick inserted comes out clean. Bake 9 minutes for mini cupcakes or 15-18 minutes for large cupcakes
  5. Transfer to wire rack and let cool completely before icing.

Fruit Pizza

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You know how certain foods remind you of certain times in your life? This pizza is one of them. It brings me back to my days living in Vancouver, Billie Holiday, Blue Rodeo, and dinners consisting of wine & popcorn. Those were also the days where I used to swoon over the Vancouver Province every Wednesday or Thursday as it was recipe day in the paper, and I was always eager to see what recipes would be shared.

From picnics to potlucks, or lunch time office parties, this pizza is the perfect guest. I’ve even brought it along to a baby shower. You can change up the fruit based on the time of the year, and what’s in season. Brighten up a gloomy day with a fruit pizza.

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Fruit Pizza
 
Ingredients
  • Fruit Pizza
  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ¼ cup icing sugar
  • 1 cup butter, softened
  • Icing
  • 12 oz cream cheese, softened
  • ½ cup sugar
  • 1½ tsp vanilla
  • Glaze
  • ⅓ cup Apricot Jam
  • 1 tbsp water
  • Fresh fruit
Instructions
  1. Preheat oven to 350F.
  2. Mix first 5 ingredients together in a bowl until it comes together and you can form a ball. Press onto bottom of pizza pan. If you lay parchment down first it will allow you to remove pizza easily to a cake platter.
  3. Bake for approx 10-12 minutes or until golden brown. Cool completely.
  4. To make icing beat together cream cheese, sugar and vanilla. Spread evenly over pizza crust.
  5. Arrange your fruit on top.
  6. Mix together apricot jam & water. If you wish you can run it through a sieve to remove chunks of apricot. I left the apricot pieces in this time.
  7. Pour glaze over fruit and serve.
Notes
Tip: On a hot summer day you can cook the crust on your BBQ instead of turning your oven on.

Raspberry Creme Brulee

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Raspberry Creme Brulee is a rich and creamy, easy to make anytime treat. While it may sound like a fancy dessert you only have when you eat out, we are here to show you this dessert can be made at home without too much fuss to the delight of your friends and family.

Raspberry Creme Brulee
Raspberry Creme Brulee

A creme brulee is a combination of whipping cream and egg yolks. It’s a versatile dessert in that you can change it up to suit the seasons, a special holiday or even a celebration. Chocolate can be added, liqueur, even fresh fruit.

Raspberry Creme Brulee before bruleeing
Raspberry Creme Brulee before bruleeing

We’ve added fresh raspberries to our velvety, rich custard infusing it with fresh picked raspberries for a light and delicious Spring or Summer dessert. Make the custard the day before you plan to serve it and store keep it in the fridge until ready to brulee and serve.

Raspberry Creme Brulee
Raspberry Creme Brulee

There are two ways to brulee the top. Invest in a creme brulee torch or bake in the oven as per instructions. We’ve found the torch the better option of the two giving the top the crunchy, delicious topping everyone associates with creme brulee.

Pro Tips:

  • Whipping cream can boil over so watch it carefully
  • Strain your custard before pouring into your ramekins
  • Once in ramekins remove the bubbles from the surface otherwise your sugar will not brulee properly
  • Use paper towel to remove bubbles on custard
  • You can make and chill the custard in the ramekins a day ahead

If you are looking to try some different creme brulee recipes, check these out:

  1. Blueberry Lavender Creme Brulee
  2. Pumpkin Creme Brulee
  3. Chocolate Rum Creme Brulee
5.0 from 2 reviews
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Raspberry Creme Brulee
 
Ingredients
  • 3 cups whipping cream
  • 8 egg yolks (whites can be frozen for later use)
  • ⅓ cup granulated sugar
  • 2 tsp vanilla
  • 1-2 cups fresh cleaned raspberries
  • ½ cup granulated white sugar (for topping)
Instructions
  1. Preheat your oven to 300F.
  2. In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).
  3. In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in ¼ cup of the hot cream and mix well. Then pour in another ½ cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.
  4. Add a 6 raspberries to each ramekin. Pour egg mixture into ramekin with raspberries. Place in a large casserole pan.
  5. Pour in enough boiling water to come halfway up the sides of ramekins.
  6. Bake in oven for 10 minutes and then increase your temperature to 350F.
  7. Bake for 20-25 minutes or until edges set, the centers still jiggle and toothpick inserted comes out creamy.
  8. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.
  9. Turn oven to broil and move oven rack up. Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over entire top of ramekins.
  10. Or using a torch carefully brulee the sugar staying away from the edge of the ramekin and constantly moving the torch.
  11. Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.
  12. Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.
  13. To serve put single ramekin on a place and sprinkle fresh raspberries on top.

Cast Iron Pan Apple Pie

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Growing up we had apple trees, but yet my mom did not make apple pies. She deferred to crisps and other things so admittedly I do not make a lot of pies either now that I’m married. My husband loves pies so it’s something I’m working on more and more.

Recently I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Both husband and I brought into our relationship cast iron pans from our parents. We’ve since purchased a few more for our collection. This pie enticed me even more with the caramelized goodness underneath the actual pie at the bottom of the pan. It was a combination meant to be.

Due to my son’s obsession with scrambled eggs every morning I ran out of eggs, and was not able to make the egg white wash for the top. Fortunately this did not affect anything other than browning on top of pie.

Also the original recipe called for 4 lbs mixed apples. I used approximately 10 cups mixed apples (green, Macintosh, and a wrinkled gala thrown in for good luck). You could use a little more if you have them, but either way this amount worked out perfectly.

Another confession – I used a store bought double pie crust to ensure success was mine. Sometimes simple steps help when life is busy.

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Cast Iron Pan Apple Pie
Author: 
Recipe type: Baking, Desserts, Holiday, Kid Friendly, Simple
 
Ingredients
  • 10 cups cored, peeled & chopped apples (green, gala, macintosh)
  • 1-2 tsp cinnamon
  • ⅔ cup white sugar
  • ½ cup butter
  • 1 cup packed brown sugar
  • 2 tenderflake deep dish pie crusts (or your own homemade)
  • 1-2 tbsp white sugar
  • 2 egg whites
  • 1 x 10-inch cast iron pan/skillet
  • Vanilla ice cream or whipping cream
Instructions
  1. Preheat oven to 350F.
  2. Peel & core apples. Slice into thick wedges and place in a bowl. Toss with cinnamon & sugar, set aside.
  3. Melt butter in cast iron pan over medium heat. Add brown sugar and cook, stirring until sugar mostly melted (a few minutes). Remove from heat and set aside.
  4. Place one of your pie crusts in cast iron pan over brown sugar mixture. Pat down a little. Pour in your apple mixture. Top with second pie crust. Whip up your egg whites a little with a fork. Brush on top of pie. Sprinkle with 1-2 tbsp sugar. Cut slits on top of pie crust.
  5. Bake in oven for 1 hour or until golden and bubbly. Cool a little before serving. Serve with vanilla ice cream, whipping cream or a spoon.

 

Simple Pancakes

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Pancakes really are that easy to make.  The next time you want some, instead of using a bisquick (or other) pancake mix…try this recipe. It’s so quick/easy you will wonder why you didn’t make them from scratch before.

This is my go to pancake recipe.  I typically double the batch and once they are on the skillet sprinkle on my add-ins (allowing everyone to get involved and make their own or have options).  Leftover pancakes get separated by parchment paper and frozen in ziplock bags. To reheat let them sit out for a few minutes and then drop them into the toaster.

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Simple Pancakes
Author: 
 
Ingredients
  • 1 egg
  • 1½ cups milk
  • 2-3 tbsp butter, melted in microwave
  • 1½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp white sugar
  • ½ tsp salt
  • 1 tsp wheat germ
  • 1 tsp cinnamon
Instructions
  1. Grab 2 large bowls.
  2. Heat your pan or griddle. If using a pan add in some oil or butter.
  3. In first bowl beat your egg, add in your milk and butter mixing well.
  4. In second bowl whisk your flour, baking powder, sugar, wheat germ, cinnamon and salt together. Pour dry ingredients on wet mixture and stir until smooth and no lumps remain.
  5. Using ¼ cup measure scoop up some batter and pour onto griddle. Cook for about 1 minute or until underside is nicely browned and bubbles break on top. Flip pancake and cook for an additional minute until golden brown.
  6. Serve with fruit preserves (jam), honey, butter, maple syrup, bacon…more chopped toasted nuts if you wish, whipped cream, creme fraiche, vanilla greek yogurt - whatever you like!
Notes
Add-ins: Chocolate Chips, Butterscotch chips or chopped white chocolate Marshmallows, crushed graham crackers, chocolate chips (smores) Fruit (chopped banana, mango, strawberries, blueberries, etc.) Chopped toasted nuts

Peppermint Popcorn Crunch

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I’ve had my eye on this recipe for a while (like years).  I specifically bought white chocolate wafers before Christmas so I could make this recipe.  However hosting my first ever Christmas Cookie Exchange and making the usual suspects (Christmas Baking) overloaded us with Christmas goodies and as such…it didn’t happen.

With four days until Valentine’s Day, white chocolate wafers & leftover candy canes to use up, I decided today was the day to try out this recipe.  And what a great Valentine’s Day treat it turned out to be (with a peppermint twist).

In fact next year I may crush cinnamon hearts instead of candy canes and make it as a class treat for Valentine’s Day!

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Peppermint Popcorn Crunch
Author: 
 
Ingredients
  • 18-20 cups popped popcorn (I air popped a batch and a half)
  • 3 cups white chocolate wafers
  • ½ cup candy canes or cinnamon hearts, finely crushed
Instructions
  1. Put your chocolate wafers in a glass bowl and place over top a simmering pot (or use double boiler). As the chocolate starts to melt stir constantly until smooth.
  2. Pop your popcorn and place in a large bowl. Pour melted chocolate over popcorn, stirring until evenly coated. Sprinkle with crushed candy and toss gently until combined.
  3. Spread mixture on a parchment or wax paper lined baking sheet and refrigerate until coating hardens. As it was -12C outside when I made this treat I was able to set it outside for 10 minutes and it set up nicely.
  4. Break popcorn up into pieces. Store in an airtight container for up to a week.
Notes
Can freeze.

Cinnamon Chocolate Thumbprint Cookies

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Nothing screams family time like spending an afternoon making cookies and memories in the kitchen with the kids or loved ones. Technology is limited in our house. Social interactions of all kinds are what’s encouraged. Sometimes impromptu cooking making sessions are just what the doctor ordered if someone is feeling blue or under the weather. Baking really does bring people together.

Keep simple ingredients in the pantry and you will be able to whip up a basic batch of cookies any time. Add-in’s to a basic recipe allow the baker to put their own spin on the cookies. Like adding m&m’s, nuts or leftover cut up holiday chocolate.

The first time we made these cookies the kids asked if they could dump in some cinnamon. Always up for a little experimenting I said why not. This idea worked and we changed up the recipe to include cinnamon. Having fun cooking in the kitchen, talking about life, laughing and creating lasting memories is what baking is all about.

Note: since originally posting this recipe, Bakers Chocolate Squares has changed their individual chocolate bar sizing. Where as 1 Bakers chocolate bar used to = 1 ounce, now it’s 4 bars = 1 ounce.

We hope you enjoy these cookies as much as we do.

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Cinnamon Chocolate Thumbprint Cookies
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ¼ tsp salt
  • 1 cup butter + ¼ cup butter
  • 1 cup sugar
  • 1 egg, large
  • 1 tbsp vanilla extract
  • 20 bars Bakers Chocolate (4 bars = 1 ounce)
  • ½ tsp peppermint extract
  • 1 tsp cinnamon
  • ½ cup sugar, sanding sugar or crushed candy canes
Instructions
  1. Preheat oven to 350F, with racks in upper and lower thirds.
  2. In a bowl mix together flour, cocoa powder, cinnamon and salt. Set aside. In a larger bowl, using an electric mixer, beat 1 cup each of butter and sugar on medium high until light and fluffy. Add egg and vanilla mixing well. With mixer on low slowly add in flour mixture and beat to combine.
  3. Place ½ cup sugar, sanding sugar or crushed candy canes on a plate. Roll your cookie dough into 1 inch balls and then roll them in sugar to coat. Place balls 1 inch apart on parchment lined baking sheets. Bake 4 minutes then remove sheets from oven and with a melon baller or under side of a round ½ teaspoon make an indentation in the centre of each cookie.
  4. Put cookies back in oven and bake until they are set but still look moist (another 4 minutes). Let cool on wire racks.
  5. In a microwaveable bowl microwave your chocolate and ¼ cup butter in 10 second increments, stirring each time until melted. Stir in peppermint extract. Let cool until thickened. At this point you can either spoon the chocolate into the cookie indentations or put the chocolate into a plastic locking bag, snip hole in one corner and pipe chocolate into indentations.
  6. Should last up to a week in an airtight container and makes approximately 4 dozen.

cinnamon chocolate thumbprint cookies

 

 

Popcorn Balls on a Stick

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I was recently snacking on some caramel popcorn (well it was my daughters) and became inspired to find a quick and easy similar style recipe to make for the Annual Family Halloween Party we attend every year.   I came across a popcorn on a stick recipe that has marshmallows in it. Fantastic.

So I set out to make this recipe for the party. Tip: you can buy the lollipop sticks at Michael’s.

Adapted from Canadian Family


Popcorn Balls on a Stick

6 cups popped popcorn
2-3 cups marshmallows (I used a combo of big/small ones)
2 tbsp butter
3/4 cup Halloween sprinkles
softened butter

20-24 Lollipop sticks

Put popped popcorn in a bowl. Remove un-popped kernels and set bowl aside.

Put butter into a glass bowl and put in microwave. Heat 40-50 seconds or until butter is melted. Add your marshmallows and cook for another 40-60 seconds or until marshmallows are melted. Mix well and pour over popcorn stirring to combine. With buttered hands start forming your balls (approximately golf ball size).

NOTE: the original recipe called for chocolate chips to be stirred in. I tried this and the hot marshmallow mixture melted the chocolate chips and I ended up with a brown gooey mess. I also added in a couple teaspoons of the Halloween sprinkles which worked out well.

Next roll your popcorn balls in the sprinkles and place on cookie sheet. Note: you can also roll them in coconut. Once all your popcorn balls have been sprinklified, push your lollipop sticks into them. And BOO-YA they are ready to eat!

If not serving right away you can individually wrap them in baggies or plastic wrap until ready to eat. Or if giving out to the kids, keep them wrapped.

Not the greatest photo but it shows the finished product!

Basic Pie Dough Recipe

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I admittedly have tried my hand at making pie crusts while in my 20’s…I’m er 30 now ;)…..and I had no luck. I was single back then…now I’m married and a Baker. Seems I should perhaps try my luck at pie crusts again! This recipe was submitted by Nicole and it has a twist – 7up! I have never heard of a pie crust recipe with 7up in it and I am very intrigued. I will be trying this recipe out in the near future and look forward to pie crust success! It seems so simple and we like simple. Thank you Nicole!

Submitted by Nicole

Basic Pie Dough Recipe
5 1/2 cups flour
1 tsp salt
1 lb Tenderflake lard
1 can cold 7-up (not diet)

Here we go….
Mix flour and salt, cut in lard, stir in 7-up, divide into 5 equal portions. Wrap each of the 5 portions in plastic wrap and chill 30 minutes. Then roll out into 5 pie crusts. At this point follow the instructions of the pie you are making (ie: prebake or not). Have fun!

Puffed Wheat Cinnamon Squares

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I remember eating puffed wheat as a wee child, but do not remember puffed wheat squares.   Husband does on the other hand and has requested them more than one time.  And so like a good wifey I am making Puffed Wheat Squares for my man but with the addition of cinnamon!

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Puffed Wheat Cinnamon Squares
Author: 
Recipe type: Snacks, Treats, Squares,
 
Ingredients
  • ½ cup butter
  • 1 cup corn syrup
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 6 tbsp cocoa powder
  • 1 tsp vanilla 10 cups puffed wheat
  • 1 tbsp cinnamon
Instructions
  1. Combine butter, corn syrup, sugars and cocoa powder in a pot.
  2. Bring to a boil (but do not let burn).
  3. Remove from heat and add vanilla.
  4. Put your puffed wheat into a large bowl.
  5. Pour the hot mixture over the puffed wheat and mix well with a spoon.
  6. Press into a greased 9 x 13 pan.
  7. Let cool and cut er up!

Pumpkin Pecan Bundt Cake

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Along with cooler weather and beautiful landscapes, for me Fall also means baking, comfort food and, well, all things pumpkin.

Summer ends quickly around here, September rolls in and it’s back to school followed by preparations by Canadians everywhere getting ready for Canadian Thanksgiving in October. Pumpkin recipes, photos and pumpkin spice everything start to flood social media giving me the warm fuzzies.

Pumpkin Pecan Bundt Cake
Pumpkin Pecan Bundt Cake

We created this recipe based on our love for any kind of bundt cake plus having some leftover canned pumpkin and pecans needing to be used up. Serve it with a sprinkle of icing sugar, dollop or whipped cream, or even mascarpone.

Tips: Try roasted walnuts or hazelnuts in place of pecans. Make sure you have a bundt pan for this cake.

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Pumpkin Pecan Bundt Cake
Recipe type: Dessert, Snack
 
Ingredients
  • 1¼ cup chopped pecans
  • 1⅔ cups brown sugar (packed)
  • ¼ cup butter, softened (can replace with canola oil)
  • 3 eggs
  • ¾ cup canola oil
  • 2 cups canned pumpkin puree
  • 2½ cups flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp each baking soda and ground ginger
  • 1 tsp salt
  • ½ tsp each ground nutmeg and allspice
Instructions
  1. On baking sheet toast pecans in 350F oven until fragrant about 5-8 minutes, let cool. In small bowl stir pecans with 2 tbsp brown sugar. Sprinkle this mixture over greased & flour dusted bundt pan. Set aside.
  2. Meanwhile back at the ranch beat remaining brown sugar with butter. Add eggs, one at a time, mixing well after each addition. Beat in oil until fluffy. Finally add pumpkin and beat until smooth.
  3. Next bowl whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice. Stir dry ingredients into wet ingredients. Pour into pan, tap on counter and smooth top.
  4. Bake in 350F until tooth pick comes out clean....approx. 50 minutes depending on your oven. Let cool in pan 10-15 minutes and then transfer to rack to cool.

Peanut Butter Cookies on a stick

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Peanut Butter cookies on a stick made better with the addition of smarties or M&M’s.   Peanut Butter Cookies are a product of my child hood and so many PB cookies have been consumed over the years.   Most of us have a favourite recipe that works for us.  Here is one of our PB recipes we have used to make these delightful cookies on a stick.

Goes to show anything can be eaten on a stick, yum. 

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Peanut Butter Cookies on a Stick
Recipe type: snacks, dessert,
 
Ingredients
  • ½ cup butter, softened
  • ⅔ cup packed brown sugar
  • ⅓ cup white sugar
  • 1 egg
  • ½ cup smooth peanut butter
  • 2 tsp vanilla
  • 1½ cup flour
  • 1 tsp baking soda
  • Pinch of salt
  • Candy (smarties or M&M's), enough for you, the kids and the cookies
  • Popsicle sticks
  • Corn syrup
Instructions
  1. Preheat oven to 350F.
  2. Combine butter, sugars, egg, peanut butter and vanilla with a mixer until well combined. With a spoon add your flour, baking soda and salt mixing until blended.
  3. To make gems roll approx. ¼ cup of dough into a ball. Insert wooden popsicle stick halfway into balls. On parchment lined bakng sheet press with the bottom of a glass or your palm to about ⅜ inch thick. Continue spacing approximately 1 inch apart and until baking sheet is full.
  4. Bake for 9-12 minutes. Cool on rack. Once cooled heat up a little corn syrup. The warm corn syrup acts as glue. Use a brush to apply corn syrup to the cookies wherever you want the candy. Let dry.

Marshmallow Roll

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This is a recipe that’s been passed along and enjoyed at Christmas for decades and as such I have no idea where the recipe originates.

My mom would whip up these tasty marshmallow treats every Christmas.  It was so hard for us kids to wait for them to set up in the freezer before sampling the goods.  We didn’t always love coconut and if you have non coconut fans in your family you can roll the log in crushed nuts or graham wafer crumbs instead.   You could also substitute coloured mini marshmallows for the plain white ones and add in chopped dried fruit (glazed red & green cherries would make it more festive).  The options are endless.

I have kept the custom going in my family the way my mom used to make it and it has become a part of our holiday baking tradition.

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Marshmallow Roll
Recipe type: Snack, Treat, Holiday
 
Ingredients
  • 4 squares semi sweet chocolate
  • 4 tbsp butter
  • 1 egg, beaten
  • 1 cup icing sugar
  • ¾ cup shredded coconut
  • 3 cups miniature marshmallows
  • Aluminum Foil
Instructions
  1. Melt butter & chocolate in a bowl over pot with hot water or double boiler. Remove from heat and whisk in egg until combined. Cool for a few minutes then gently mix in icing sugar and marshmallows.
  2. Meanwhile sprinkle a large piece of tin foil with coconut. Pour the chocolate mixture over the coconut in a long log like shape. You will need to get your hands dirty to help mold it into an evenly shaped log. Roll like a jelly roll/log in the coconut. Wrap & seal entire log in aluminum foil and keep in freezer until ready to serve.
Notes
To serve slice pieces about 30 minutes before ready to eat. The log can stay wrapped in aluminum foil in the freezer and be used as needed.

 

Pumpkin Pie

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I’ve tried making pie crusts before and admittedly pie dough is one of very few things I am challenged with. Therefore I don’t try to make pies very often. I have discovered however, thanks to a friend, a pie dough recipe that works. I’ve also googled this pie dough recipe and it is out there, everywhere. This basic pie dough recipe is made with 7 up and it really works. Four ingredients is all you need.

Here is the pumpkin pie recipe I use every year (passed down). Double all ingredients to make 2 delicious pies.

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Pumpkin Pie
Author: 
Recipe type: Dessert
 
Ingredients
  • 3 eggs
  • 2 cups pumpkin puree
  • 1 cup brown sugar (packed)
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp salt
  • ½ tsp cloves
  • 1 cup evaporated milk
  • 1 9 inch deep dish pie shell (uncooked)
Instructions
  1. Preheat oven to 350.
  2. In medium bowl beat eggs. Add pumpkin, brown sugar, cinnamon, nutmeg, ginger, salt, cloves and evaporated milk. Whisk until combined. Pour into prepared pie shell. Bake for 45-50 minutes (depending on your oven) or until toothpick comes out clean.
  3. Serve with a dollop of whipped cream or vanilla ice cream.

Ice Cream Cone Cupcakes

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Experienced these Ice Cream Cone Cupcakes years ago via a friend of a friends small gathering. They were so cool I wanted to make them for my then “little” girls birthday. She’s not so little anymore. Cupcake batter into cones, baked, and topped with your favourite icing. The batter cooks all the way down to the bottom of the cone. The satin type icing I choose is one of my favourite icings as it’s not too sweet. It does however take about 15 minutes of mixing to make this icing and get it where it needs to be so plan ahead!

Unique and different this recipe has been updated and is one of the best food hacks out there. All the kids at my son’s birthday thought these were legit ice cream cones…until they took a bite. I’ve made these quite a few times but it’s been a while so my design and piping skills were weak, but the kids didn’t notice or care. The most important thing to remember when making them is to follow the directions ensuring you do not over fill the cones. You can also use boxed cupcake batter – why not?!

I decided to make these on a whim this year as I just don’t have my shit together lately when it comes to party planning. In previous years I would have my kids birthdays planned out in detail two months in advance. Now a days life is so busy I usually have the location or concept planned in advance but no details. That’s where the desire to bring these ice cream cone cupcakes back came from. My desire to show I put some thought and effort into this party. Being a detailed Virgo sucks sometimes!

My son wanted blue and green icing to match two of the Lego Ninjago characters (his current obsession) but I kept it simple and just did blue. But added blue and green sprinkles. Some leftover Halloween kit kats seemed like the perfect topper.

Surprise them with these Ice Cream Cone Birthday Cupcakes, I think they are perfect for kids of all ages!

 

Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes

 

I picked up the Walmart brand ice cream cones but I would recommend buying the better brand ones as these ones looked cheap (you can tell by the photos and how discoloured they are – boo) and more than half were broken or “chipped” around the edges when I took them out as you can also see. I was really not impressed with these Walmart Brand cones and will always buy brand name in the future.

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Ice Cream Cone Cupcakes
Author: 
Serves: 20
 
Ingredients
  • 20 Brand Name Flat Bottomed Ice Cream Cones
  • 1½ cup flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • ½ cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ¾ cup cocoa
  • ¾ cup boiling water
  • 1 cup brown sugar
  • ¾ cup milk
Instructions
  1. Preheat oven to 350F
  2. In a large bowl mix together flour, baking soda, baking powder and a pinch of salt. Set aside.
  3. In a medium bowl beat together butter and sugar until smooth. Add in eggs and vanilla and continue to beat until well combined.
  4. In a third bowl mix together cocoa powder, boiling water and brown sugar. Once combined add your milk.
  5. Get your cones ready by placing standing up in large/regular sized muffin tins.
  6. Add half the flour to butter mixture and beat well. Pour in half of the cocoa powder wet ingredients beating to combine. Finally add the last addition of flour, mixing in and then the wet ingredients. Beat until fully combined and glossy.
  7. Fill each cone ¾ full allowing room for expansion. Do not over fill.
  8. Bake in oven for 22 minutes or until tester toothpick comes out clean.
  9. Let cool before icing.
Notes
To Ice using Satin Icing: Whisk together 5 tbsp water, ½ tsp cream of tartar, 1½ cup sugar, 2 (room temp) egg whites and 1 tbsp honey in a large glass bowl. Put the bowl over top of a saucepan with simmering water. On medium speed beat until the mixture reaches about 135-140F while over the heat. This can take up to 15 minutes. Remove from heat and continue to beat for two minutes to cool down. Once cool enough transfer to piping bag and pipe icing onto cones to resemble ice cream cones. Add sprinkles and serve within a couple hours.