Chocolate Pots de Créme

Chocolate Pots de Créme
Print Recipe
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Chocolate Pots de Créme
    Print Recipe
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 325°F.
      2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
      3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
      4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
      5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
      6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
      7. Serve with fresh raspberries and lightly sweetened whipped cream.
      Recipe Notes

      -If you do not use boiling water to start with the cooking time will be longer.

      -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

      -Do not skip the straining as it ensures a smooth custard.

      -Can be made up to 2 days in advance, covered and chilled.

      Minty Hot Chocolate

      Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
      Minty Hot Chocolate
      Print Recipe
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
        Minty Hot Chocolate
        Print Recipe
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Ingredients
          Servings: litre
          Instructions
          1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
          2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
          3. Divide among serving mugs and top with whipped cream and a candy cane.

          Apple Galette with Almond Pastry

          Apple Galette with Almond Pastry
          Print Recipe
            Servings Prep Time
            8 slices 50-60 minutes
            Cook Time Passive Time
            40 minutes 1+ hours
            Servings Prep Time
            8 slices 50-60 minutes
            Cook Time Passive Time
            40 minutes 1+ hours
            Apple Galette with Almond Pastry
            Print Recipe
              Servings Prep Time
              8 slices 50-60 minutes
              Cook Time Passive Time
              40 minutes 1+ hours
              Servings Prep Time
              8 slices 50-60 minutes
              Cook Time Passive Time
              40 minutes 1+ hours
              Ingredients
              Pastry
              Filling
              Servings: slices
              Instructions
              Pastry
              1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
              2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
              3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
              Apple Filling
              1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
              2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
              3. In a small bowl whisk together egg and milk.
              4. Preheat oven to 375°F.
              5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
              6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
              7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
              8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
              9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
              Recipe Notes

              -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

              -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

              Graveyard Brownie Bites

              Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
              Graveyard Brownie Bites
              Print Recipe
                Servings Prep Time
                36 mini brownies 60-80 minutes
                Cook Time Passive Time
                12 minutes 60 minutes
                Servings Prep Time
                36 mini brownies 60-80 minutes
                Cook Time Passive Time
                12 minutes 60 minutes
                Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
                Graveyard Brownie Bites
                Print Recipe
                  Servings Prep Time
                  36 mini brownies 60-80 minutes
                  Cook Time Passive Time
                  12 minutes 60 minutes
                  Servings Prep Time
                  36 mini brownies 60-80 minutes
                  Cook Time Passive Time
                  12 minutes 60 minutes
                  Ingredients
                  Servings: mini brownies
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
                  3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
                  4. Whisk in the sugar, eggs, and vanilla until fully combined.
                  5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
                  6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
                  7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
                  8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
                  9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
                  10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
                  11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
                  12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
                  13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
                  14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
                  Recipe Notes

                  - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

                  Parsnip Spice Cake

                  Parsnip Spice Cake
                  Print Recipe
                    Servings
                    16-18
                    Servings
                    16-18
                    Parsnip Spice Cake
                    Print Recipe
                      Servings
                      16-18
                      Servings
                      16-18
                      Ingredients
                      Cake
                      Simple Syrup
                      Cream Cheese Icing
                      Servings:
                      Instructions
                      Cake
                      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
                      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
                      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
                      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
                      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
                      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
                      Simple Syrup
                      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
                      Cream Cheese Icing
                      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.