Saucepan Kisses.

**Warning: I am not responsible for you becoming addicted to whippin’ these babies up when you need something sweet**

I don’t even know where this recipe came from. My Mom and Grandma have been making them forever. We’ve changed different ingredients over the years, but the base of it has stayed the same. A no bake treat thats easy to make. So easy, if fact, that a certain Grandma I know might have told me “They’re bad”. Why I asked? “Because you know how easy they are to make that you end up cooking them and eating them out of the pan with a spoon.”.

I love that woman. I also know where I get my sweet tooth from.

saucepan kisses

I almost like them more once they’ve dried out a little bit. Don’t get me wrong, still warm and gooey also blows my hair back.

You’re going to have lots of choices for each ingredient here. For example, instead of butter, you can use coconut oil or olive oil. It makes them easily adaptable to allergies as well as what you have in your house!

I used to like quick oats in these. One day I was ordering quick oats from our organic food co-op and the guy said, “You don’t want to know what they do to quick oats”. So I decided I didn’t want to find out what they did and switched to old fashioned thick rolled oats. I like them much better than quick oats now!

 

Saucepan Kisses

Makes 40. Scratch that. Makes 37, ’cause you’re going to eat a bit before it gets to the tray.

2 c sucanot, rapadura, panella, or coconut sugar. If it’s a drier sugar lacking molasses, add a teaspoon worth of molasses. (Not preferred but you can use plain brown sugar)

1/2 c milk. (Cow, goat, coconut or almond)

1/2 c butter. (Coconut oil or olive oil)

1/2 tsp sea salt (If using an unsalted butter or oil add another 1/4 tsp)

1 tsp vanilla

3 c old fashioned rolled oats

1/2 c raw cacao (a superfood versus it’s stripped cousin cocoa. Use cocoa if thats all you have as they’ll still taste good, but the raw cacao gives it a superfood boost)

1 c unsweetened coconut. (You can use those huge flakes or just regular size)

Bring Sugar, milk, butter and sea salt to a boil for 5 minutes stirring a few times. Remove from heat and add remaining ingredients. Using a 1 or 2 tablespoon portion scoop, scoop out onto a parchment, wax paper or butcher paper lined baking sheet or tray. Alternatively, use two teaspoons to scoop and scrape off.

 

Raw Chocolate

I’ve been promising this recipe to friends for a while. I held a mini workshop and taught friends how to make this recipe as well as Lotion bars (recipe soon!). I told them I’d post it the next day. That was uhhh, cough, last Tuesday.

 

I’m a chocolate person. Mars bars used to tickle my fancy. Then I got picky, then I kinda just stopped buying chocolate because none of it was worth it. Finally I decided to come up with my own recipe! I looked a bit at others online, but none were what I was looking for.

This, however, is the jackpot!

 

Cacao= Superfood Antioxidant, Coconut oil= crazy healthy fat, Raw Honey= Allergy superfood.

 

I mean, it’s health food y’all.

IMG_4928

 

Pictured here is Peppermint Espresso. It’s actually not my favourite, but by the time I got to taking pictures, my favourites had disappeared because some-bunny ate them all.

 

Where I live a good chocolate bar like green and blacks or coco camino is $4-$5. You can make 4X that for the same price with this recipe! Although there is no weird stabilizers so you need to keep it in the freezer. No biggy, the door makes a good shield so your children can’t see you sneak it.

 

The flavour combinations are endless! I’ve started experimenting with using essential oils (Make sure you’re using therapeutic grade that can be eaten!)

Wild Orange+Cashew

Lemon+Pistachio

Peppermint+Espresso

Dried Cranberry+Almond

Fresh Mint

Coconut+Dried Blueberries.

 

Experiment here!

 

Raw Chocolate

3/4 c extra virgin cold pressed coconut oil

1/2 c + 2 tbsp raw CACAO (Not cocoa please)

3 tbsp raw honey

16 drops essential oils of choice

Nuts/Seeds/Dried fruit/Whatevs

 

Put a bowl or measuring bowl that will hold all of this in the fridge

Melt all three together on low JUST until liquid. Whisk well. Add in Essential oils if using.

Pour into bowl in fridge and stir every 3-5 minutes until the mixture is thick. You need them to start solidifying so they suspend the honey instead of it sinking to the bottom. A thin batter is the texture that works best.

While that’s cooling prep your pan. Using parchment, butcher wrap, wax paper, saran wrap or tinfoil line your pan.

Three pan choices: Not adding bits and want a thick bar/adding small amount of bits= 9″x5″ loaf pan. Medium-large amount of bits= 9″x9″ pan.

When chocolate is ready, pour it into the pan. Freeze until solid. Take it out and cut it up, then put into a container and store in the freezer .

Sprinkle your ‘bits’ into the pan, judge it by how much you want per bite. I’m not a ‘fruit and nut’ chocolate bar person until this recipe. I LOVE lots of dried fruit and nuts!

Chocolate Toffee Squares

Here is a family favourite for you. It’s so delicious and you won’t regret making it, like, tomorrow.

 

It’s kind of in the realm of your favourite chocolate bar. Without so much crap though. Just all the right tasty crap.

 

Shortbread bottom. Caramel Toffee Centre. Chocolate Top. Yes, these are so tasty. The recipe makes two 8×8 inch pans, but if you only have one, use your 9×13 inch pan along with a 9×5 inch loaf pan.

 

I can’t tell you enough about them, so I’m going to leave it short instead. Make them, you’ll love them, my sisters can attest to that!

 

Chocolate Toffee Squares

Bottom:

2 1/2 c fresh ground soft white wheat (or whole wheat pastry flour, white whole wheat or all purpose white flour)

1/2 c sugar

1 c plus 2 tbsp butter

 

Cut butter into sugar and flour. Press into two 8″x8″ pans, or one 9″x13″ casserole/cake pan AND one 9″x5″ loaf pan. Bake at 350F until the edges are starting to brown. Take out and place on cooling rack.

 

Middle:

1 can sweetened condensed milk

1 c butter

1 c brown sugar

1/4 c maple syrup or corn syrup

Melt butter, add remaining. Bring to a boil over medium-high heat, then turn down and boil for 3 minutes. Take it off heat and pour it ontop of the baked bottom. Cool in fridge or freezer until it starts to firm up.

 

Top:

2 c chocolate chips

2 tbsp butter

 

Melt butter and chocolate in a microwave or double boiler. Spread overtop of firmed up middle layer. Cool in fridge or cool area. Slice, and serve!

 

The One You’ve Been Waiting For

You know the one?

That show stopping chocolate cake that while it takes time (most good desserts take a bit of effort), it’s not really technical.

That show stopping chocolate cake that makes you moan and groan outloud while you eat it. The great thing is your not alone and the whole table is a chorus of the same.

That show stopping chocolate cake that while I was about to serve it, realized I needed to take pictures and quickly did so while the 5 guys in the living room were almost chanting a chorus of

WE WANT CAKE! WE WANT CAKE!”

Here the beauty is ladies and gentlemen. (Although I truly am sorry for the bad pictures, you HAVE to make this) Rebar Chocolate Cake:

Isn’t it just so fitting that it’s heart shape? Really, I made the layers and froze them when I made another one, but I didn’t have a bunch of round pans, so I used my 2 heart pans! So cute!

This cake is moist, it’s got buttermilk and coffee on it’s side. The filling? It’s melted chocolate, cream cheese and butter. I mean HELLO, where can you go wrong? The ganache on top is dark chocolate and cream. Oh heck, just shoot me now.

I’m not going to lie though, this cake takes some forethought and it’s not cheap. It’s that special occasion cake. The small dinner party want to impress cake.

I’ve made it for my Mom’s birthday one year when we had a 16 person party (it cuts into 16 slices) and blew everyone away with this. On a seperate note, that was a great party, my Stepdad gave Mom a BBQ, so we planned it around that and instead of our usual potluck, we got everyone to bring their favourite bottle of wine for a present to Mom. She didn’t know any of the details, we simply asked her for a guest list and we did the rest. We had good steaks, baked potatoes with a full toppings bar and a garlicky ceasar. It was refreshingly simple to make considering we fed 16 people. It worked out that everyone brought a bottle of wine for Mom, but also a double of it to drink at the party! Mom ended up with 8 bottles of super nice wine afterwards.

A week or so ago, we’re sitting around the dinner table and the usual thought goes through my head. “What am I going to have for dessert?” Except this time I say it out loud to Poppa, Cowboy, Mac and Cowboy’s friend JD who was staying with us. Cowboy said “Rebar Chocolate Cake” and I laughed at him. Then I had to explain it to JD and before I knew it was actually making it. JD had said he would go to town the next day and get the chocolate and cream that I needed, as I had everything else. I figured I might as well bake the layers for two cakes and freeze the second one. JD’s younger brother Robbie came the next day and we all pigged out of Rebar Chocolate cake. We finished the next night and before I knew it I was taking the layers out of the freezer and assembling the other one. Within 4 days we ate two of these, which was a bit of overkill but a great indulgence.

Now for tips of the baking. Don’t short yourself on the chocolate. Get some medium-high quality chocolate. We bought $8, 300 gram Lindt bars. So not uber expensive, but it makes it worth it.

If you use fresh ground soft white wheat, lower your amount of coffee to a fat 1/2 cup.

I don’t know what else I need to say to get you to make this, other than your life may depend on it. If the people around you find out you have this recipe, but haven’t made it for you? There may be death threats.

When you make it? There will be marriage proposals.

It’s a pretty long recipe and these lovely people already wrote it out, so I’m going to send you over there.

Rebar Chocolate Cake (click on the name for the recipe)

I had to show this so you could see how it looked on the inside. It showed up kind of shiny, but it’s not.

Just make it please. I just really really need you to.

 

Linking to Weekend Potluck over at 4 Little Fergusons

Brownie Pudding

Okay, so I’ve been SUPER bad about writing down and taking pictures of dinner, especially Venison. I’ve been wanting to share some different recipes with you, so I’m going to make sure I record some for you this week to share! The one thing I’m great at taking pictures of though, is baking. I made this last night for dessert and we ate almost the whole pan!!

 

 

My Mom made this all the time when I was younger and I’m ashamed to admit this is the first time I’ve made this for Cowboy. He’s had it once at Mom’s house so he was super stoked when I said I was going to make it. It’s quite unique, because you mix together a brownie like batter, sprinkle it with cocoa and brown sugar, then pour boiling water over top!

 

Then this amazingly magical thing happens where the brownie batter raises to the top, and on the bottom is a chocolate pudding. WHAAAT?! I know, it’s pretty darn crazy, almost like a science experiment.

 

Which means it’s educational and you should make it with your children right now.

 

Oh, you don’t have any children? Well….you’re never too old to keep learning!

 

Brownie Pudding

Part 1:

1 c Fresh ground Soft White Wheat Flour (Or whole wheat pastry flour, white whole wheat, or any mixture you’d like. Even a bit of spelt would go great)

2 tsp baking powder

1/2 c sugar

2 tbsp cocoa

1/2 tsp salt

Part 2:

1/2 c milk

1 tsp vanilla

2 tbsp grapeseed oil (or another fairly flavourless oil, not extra virgin olive oil!)

1/2 c chopped walnuts, optional

Part 3:

3/4 c brown sugar

1/4 c cocoa

1 3/4 c boiling water

 

Mix together Part 1, add in Part 2. Spread into a greased 9″x9″ pan. Mix together dry ingredients of Part 3, sprinkle over batter and then pour hot water ontop. Bake immediately @ 350F for 1 hour. (Or 325F convection for 55 minutes). Put a dollop of vanilla ice cream on top and serve warm!

This is a good one to prep to the point of just before pouring the water on top when you have guests, and right before dinner, pour the water on top and bake while you eat, then it’ll be ready in a decent time after you finish dinner!

 

And it’s low fat! Because of the low oil! Not that those sort of things seem to matter to me….

 

Heaven.

Not the place you go when the Good Lord calls you home.

The place where your mind goes when you eat something dee-lish.

Like these!

Dark Chocolate Cupcakes with Coconut Frosting

I can practically hear the angels singing a heavenly sigh!

My sister Gingersnap, was buying a new truck and had to fly down from Northern BC to pick it up in Vancouver. She had three days off from work and one day to spend with us!

She texted me a few days before she was to visit:

GS: “You better bake me something tasty to eat on my long drive up”

Me: “Really? I’m kinda digging cupcakes for a treat”

GS: “And yes, I am a brat”

GS: “CUPCAKES?!”

We concluded that coconut would be a lovely flavour and I stewed over it for daaays on how I would best infuse with coconut.

Coconut cupcakes with mint frosting and toasted coconut on top?

Coconut cupcakes with coconut frosting?

Chocolate cupcakes with coconut frosting?

Bada Bing Bingo!

I used our families “Classic Dark Chocolate Cake” recipe, that makes a 9″x13″ cake, 3  8″ layers or 24 cupcakes. I am by no means a professional baker, but I wanted them to be even in sized, so I used a 1/4 c measure and each medium cupcake wrapper was filled with a scant 1/4 c measure.

I knew the frosting had to be special. These cupcakes were to be a statement! I’ve used “The Best Frosting I’ve Ever Had” recipe on a two different occasions. It’s a Tasty Kitchen recipe that has been highly praised. I knew that coconut milk was very similar to the raw whole cow’s milk I used before, except it’s a wee bit thicker if all the coconut cream is stirred in.

Without further rambling…here goes nothing!

Mix together batter as per instructions and get your tools out. A teaspoon for scooping the batter out of the scooper and a 1/4 c measure. I had a spatula in there for good luck. All it did was get in the way!

Scoop a scant 1/4 c of batter into each medium cupcake paper

And bake for 12 minutes, flip around if your oven ain’t convection like mine, and bake another 3-5 until a toothpick comes out cleans!

I started the frosting while these were baking, but of course I didn’t get any photos!

I took them out of the pan right away because I wanted them to get cooling already! I ran a knife around the edges and lifted them onto a cutting board. (Oh cooling rack where art thou?) (Mac? Where the heck did you put it already?) (Cowboy? What hunting/fishing/trapping endevour did you use it for and not bring it back?)

It was a briskly cool day for our area and I put them on the freezer outside to cool

You see why this is called Classic Dark Chocolate Cake? They are very dark for sure! It’s the coffee that does it, I’m sure.

When they were cool, and the icing was ready, I scooped it into a piping bag, but didn’t put a tip on, leaving it as a big hole. This was the easiest way to ice cupcakes…ever!

Plus side, was they also look professional!

Cowboy could NOT get enough of these. Neither could I! Or my Grandparents, or my other Grandparents, or my Mom, or Gingersnap or my “Brother-in-law to be’s brother and girlfriend”. Whoo, that last one was a mouthful! I’ve never actually met the said brother or BIL or his girlfriend, but Gingersnap shared with them on her drive up as she stayed overnight at their apartment.

You have GOT to make these!

Classic Dark Chocolate Cake

2 c sugar

1 3/4 c flour

3/4 c cocoa

1/2 tsp salt

2 tsp baking soda

1 tsp baking powder

2 eggs

1/2 c oil

1 tsp vanilla

1 c strong coffee

Combine Dry in a large mixing bowl, or bowl of your stand mixer. Add wet and beat for 2 minutes. This is a thinner batter.

Preheat oven to 350F. Line 24 muffin cups with liners.

Scoop a scant 1/4 c into each liner.

Bake 12 min, turn around, and bake another 3-5 minutes, until a toothpick comes cleans.

Run a knife around the edges and place on a cooling rack to cool.

Frost with the following!

Coconut Frosting

2/3 c coconut milk, cream stirred in

1/3 c whole milk

4 tbsp flour

1 tsp vanilla

1 c soft butter

1 c granulated sugar (NOT icing sugar!!)

Cook milks and flour until as thick as brownie batter, stirring with a whisk frequently. It will take a good whack on the side of you pot with the whisk to get it all out when it’s thick enough. Cool until room temperature or cooler. Add vanilla. In a stand mixer, or bowl with beaters, beat butter and sugar until the sugar is well mixed, but it will still be kinda grainy. This is a couple minutes. Add cooled milk mixture and beat the living daylights out of it. It will be the consistensy of whipped cream. If it looks seperated…keep going! This will be quite a few minutes of high speed beating. Scoop into a piping bag with large tip, or don’t put a tip on and keep it as a big opening. Pipe onto cupcakes! Ices two dozen cupcakes.

 

 

Choco Maca

Mmmm. Mmmm. Mmmm.

Milk Chocolate Macadamia Nut Cookies. Oh so delicious!

We were sitting around last night, really wanting cookies. Cowboy’s favourite cookie is a white chocolate macadamia nut, which I never make for some reason. I didn’t have any white chocolate, but man this was such a good substitute! Baking for a short time makes them chewy, and you could bake them even less and still get away with it.

 

Beat butter and sugar so that they are well creamed.

Please use real butter!

Add egg and vanilla, then flour, mixing until just combined

Then stir in nuts and chocolate. Scoop out tablespoon sized balls, roll them into smoother balls and plunk them on a lightly greased baking sheet. When you have them all done, press them down with a fork

Bake at 350F for 12 minutes. These are chewey, not gooey. So delicious!

They so fought that craving I had for cookies.

Milk Chocolate Macadamia Nut Cookies

Makes 3 dozen

1 c butter

2 c brown sugar

2 eggs

2 tsp vanilla

3 c flour

2 tsp baking powder

1/2 tsp salt

1 cup milk chocolate chips

1 cup roasted, salted macadamia nuts, chopped

Preheat your oven to 350F

Cream butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt together, than slowly add into into butter/egg mixture. Then stir in chocolate and nuts! Scoop out tablespoon balls, roll into smooth balls and put onto a lightly greased cookie sheet. Press down with a fork, making sure there is still space for them to expand. Bake for 12 minutes, take out of oven, and after two minutes put onto a cookie rack. Enjoy!