Category Archives: Get Baked

Peach bourbon pecan ice cream

Mmmm bourbon….

Sorry, where were we? Oh yea, last year I jarred some peaches for the first time. They turned out pretty nicely. So when we were going to be hosting a big family dinner, Toby thought we’d put the new ice cream maker attachment to our kitchen-aid mixer to use. He looked up a whole bunch of recipes and then, well, did what he always does, and winged it.

This will be peach bourbon walnut ice cream....(wiping drool off chin)

This will be peach bourbon pecan ice cream….(wiping drool off chin)

straining the peaches

straining the peaches

Toby chopping pecans

Toby chopping pecans

Toby reduced the liquid from the peach jars and added bourbon and then reduced it for a whole long while.

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Then the pecans, peaches (some in much larger chunks than others), and the liquid was added to the custard.

IMG_3259And then mixed in the ice-cream maker

IMG_3253We put it in a very strong plastic storage container to go in the freezer. Right out of the mixer it’s almost like soft serve and we wanted it a bit harder than that.

IMG_3263I didn’t get any pictures afterwards. Sigh. I’ll just have to ask Toby to make it again!

Pistachio spice biscotti

Can’t do chocolate every week right? Heck, I’ve really got to try and post a keto recipe soon too else no one will believe me anymore!

Anyway, I am a BIG soft and chewy cookie fan. I tend to not like crunchy/crumbly cookies very much. But then there’s always the exception that proves the rule. These are them.

I always make these chocolate – coffee biscotti for my mom for her christmas parties but I’m not a fan of (a) crunchy cookies and (b) coffee-favoured things. Most people seem to like them but I definitely do not. An online running friend commented that I always made the same cookie and so I set out to find something different. Especially ’cause during the winter I can mail cookies out to my friends. I’m sure they want something different too.

The recipe is from Cooks Illustrated. It’s a pay site so I can’t just link to it 🙁 BUT it’s awesome if you love to cook. They break everything down and explain why it works etc. There’s a great recipe for gingerbread cookies – two actually, one chewy one crispy – and explains why the change works.

Anyway, here’s my prep shot:

This will be biscotti

This will be biscotti

The pistachios were toasted a bit first so the kitchen smelled wonderful.

chopped pistachios

chopped pistachios

spices

spices

And here’s what they look like before the first baking with an egg wash on top

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And the final cookies:

IMG_5427They were a big hit, AND even I liked them 🙂

Sweet Saturday – Chocolate stout cake with bourbon icing

I occasionally bake for my co-workers and those lucky enough to have offices near ours. It keeps me in practice and I get to make stuff that sounds especially yummy. When I’m not eating keto I love beer, well, even when I am eating keto I love beer I just try really really hard to drown my sorrows in whisky in its various forms, but I digress…

I like beer. So I loved when I stumbled across the beeroness. I can’t remember if someone pointed the blog out to me but I’m glad however it happened. Anyway, when I saw her recipe for Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting, well, I gasped. And made it for my co-workers.

This will be chocolate stout cake

This will be chocolate stout cake

Although I usually follow recipes to a T the first time I make it, here I made two layers instead of three. I ended up with some cupcakes instead.

two layers

two layers

and some cupcakes

and some cupcakes

The icing was quite lovely.

this will become the icing...

this will become the icing…

And seriously, I _LOVE_ my mixer

IMG_3352And here’s the final result:

remembered to take a picture after half was eaten

remembered to take a picture after half was eaten

The icing is a bit stiff so it needs to come out of the fridge well before you want to ice it.

 

Cheesecake with brownie crust – keto friendly

I really wanted to post the pictures of my recent strawberry-jam-making adventure but figured I ought to do another keto friendly recipe first. We had some good friends over for supper in June and it was a completely keto friendly menu (except for the quantity of wine of course).

yep, that's a huge hunk of meat

yep, that’s a huge hunk of meat

Toby made this huge prime rib roast and stuffed mushroom caps:

 

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before cooking

after baking...and uhm, some had been eaten

after baking…and uhm, some had been eaten

Also cheese covered summer squash, oh yea, and that prime rib thing:

arty cooking picture

arty cooking picture

But here I am supposed to be talking about the dessert!

Toby found this recipe on a website called All Day I Dream About Food and it seemed too good to be true. Let me tell you, it is pretty damn good.

This (plus cocoa powder) will be cake...

This (plus cocoa powder) will be cake…

As it was the first time I was trying the recipe I tried to follow it as closely as possible, well, except the part about melting the chocolate in the microwave. We don’t have one!

 

chocolate base

chocolate base

Chocolate, almond flour, walnuts, eggs, fake sugar, butter and vanilla all met together to form the brownie base of the cake.

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All baked. Seriously, my baking posts are kinda lame when they amount to “I followed the recipe” but still neat to see what the final product looks like made at home I think.

after it was released from the pan

after it was released from the pan

And uhm, there was much wine and talking and I forgot to take a picture of the cake after it had chilled until it was almost all gone

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Served with a dollop of whipped cream:

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It definitely makes it easier to change your approach to eating when you can eat stuff like this. Especially with good friends.

Traditional butter shortbread cookies

Toby had some friends over poker the other day. He was going to make the mac and cheese he made for the open house – it uses something like two-and-a-half pounds of shredded cheese! It was amazingly yummy (and yea, completely off the keto-plan).

I asked what he’d like me to bake. He thought about it and decided on shortbread and biscotti; two of my staples. I decided to try a new recipe for the shortbread, rather than the usual Cook’s Illustrated one I usually do. So I opened up our cookbook book shelves and pulled out In the Sweet Kitchen.

cook book cupboard

cook book cupboard

I love making shortbread – the end result is usually pretty crowd pleasing without a lot of ingredients.

this will be shortbread

this will be shortbread

So Toby bought that butter. It’s awesome. Seriously, far superior to any of the supermarket brands. It’s pricey – $7 at St. Lawrence Market – but worth it for things like shortbread where the butter really shines.

Ingredients:
3 cups all-purpose flour
1 cup rice flour
1 teaspoon salt
1 pound butter – room temperature but not soft
1 cup super-fine sugar.

Okay, about the sugar – you really don’t want to use regular granulated sugar. I think it makes a difference. But you don’t have to go buy any special sugar. Just modify your regular stuff.

regular granulated sugar

regular granulated sugar

Take your regular granulated sugar and put it in a coffee grinder. We have one that we only use for food prep.

After going through the coffee grinder

After going through the coffee grinder

Can you see the difference? Far smaller crystals. It’s much finer and feels softer.

Whip the butter and the sugar together: IMG_3008

 

Then add in the flours and salt and prepare for baking. For this time I lined 2 9×9 baking pans with parchment paper and split the dough evenly between the two. The cookbook says it should fill 3 8×8 pans – but it worked okay with the 2 9x9s. I wouldn’t have wanted them any thinner than they were.

the dough before it went into the oven

the dough before it went into the oven

The cookies went into the oven for 30-35 minutes at 325f. I took them out at about the half-way point to score them into cookies. It makes it so much easier to cut them into cookies when they’re baked. The only advice I can give is to wait until the tops really have changed colour – they get a bit golden. I took these ones out a little early I think.

IMG_3011Sprinkle with sugar and then let cool a little. They were a big hit with the guys and it’s a good thing I snuck a few out to send to a friend before they came as there were only 2 left on Sunday!