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.

      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.

              Frozen Yogurt Strawberry Cake

              Frozen Yogurt Strawberry Cake
              Print Recipe
                Servings Prep Time
                12-16 slices 60 minutes
                Cook Time Passive Time
                46 minutes 6+ hours
                Servings Prep Time
                12-16 slices 60 minutes
                Cook Time Passive Time
                46 minutes 6+ hours
                Frozen Yogurt Strawberry Cake
                Print Recipe
                  Servings Prep Time
                  12-16 slices 60 minutes
                  Cook Time Passive Time
                  46 minutes 6+ hours
                  Servings Prep Time
                  12-16 slices 60 minutes
                  Cook Time Passive Time
                  46 minutes 6+ hours
                  Ingredients
                  Pretzel crust
                  Cake filling
                  Servings: slices
                  Instructions
                  Pretzel crust
                  1. Preheat oven to 350°F.
                  2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
                  3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
                  Cake filling
                  1. Increase oven to 400°F.
                  2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
                  3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
                  4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
                  5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
                  6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
                  7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
                  Recipe Notes

                  -strawberries can be roasted and chilled one day ahead.

                  -frozen cake well covered will keep for up to a month in the freezer.

                  Cherry Almond Danish

                  A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                  Cherry Almond Danish
                  Print Recipe
                    Servings Prep Time
                    8 1 1/2" slices 40 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    8 1 1/2" slices 40 minutes
                    Cook Time
                    25-28 minutes
                    A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                    Cherry Almond Danish
                    Print Recipe
                      Servings Prep Time
                      8 1 1/2" slices 40 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      8 1 1/2" slices 40 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Danish
                      Glaze
                      Servings: 1 1/2" slices
                      Instructions
                      Danish
                      1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
                      2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
                      3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
                      4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
                      5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
                      6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
                      7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
                      8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
                      9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
                      10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
                      11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
                      12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
                      Glaze
                      1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
                      2. Serve warm, cutting into 1 1/2" slices.
                      Recipe Notes

                      -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

                      -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.