Frosting for the Cause

I am so excited to be taking part in this fund raising activity. I think it is such a wonderful idea, and all for a great cause. Everyone knows someone who has been touched by cancer, it is a horrible disease that shows no mercy, no discrimination, and no compassion. If for some reason, you don't know someone let me tell you of two.




Two incredible woman. Two incredible survivors.

My maternal grandmother is first. I call her Puppy Mouse (it's a German thing), she battled and won Breast Cancer at the age of 75. She is still alive and kicking 15 years later! Can you believe it she turned 90 last year!

My other Grandmother, I call her Wapy nanny ( she bought me a bird I named Wapy, and yes I still call her this at age 31). She fought, and won her battle with lymphoma. While she was in palliative care she fell and broke her hip. We all thought that our days with her were numbered. Her incredible spirit, one like none other I've ever seen, is what got her through. This is a picture of her this past December celebrating Birthday # 87 with her 3rd Great grandchild, my baby we call him ZooZoo. She also recently took a trip to Ireland with her daughter to discover her roots! How many can say that we have done that?

I'm encouraging you to go and read the details on their website http://www.frostingforthecause.com/ it will be clearer coming straight from them. It's about sharing recipes, goodies, and donating all for a great cause.

So I have my date booked as May 13th. This is when I get to share my recipe! Now what recipe should I choose??? That is the question. A Yummy cupcake, fabulous cookie??? How can I decide? I know, I'll let you decide.

So here are the details. The entire fund raising done by Frosting for the Cause is based on the honor system. So I will do the same. If i get 50 people to commit to donating any amount to any cancer organization of their choice I will let you choose the recipe. I'll post up a couple of choices and you can tell me what recipe you want from me.

Simply comment on this post once you have donated and once I get 50 of you that donate, I will post up the choices.

Please give generously!

Here are some links for some Cancer Organizations, but you are not limited to these!

http://www.cbcf.org/

http://www.cancer.ca/

So like I said I am making a solid effort to get back into regular blogging. So to kick it off, the easiest thing I can blog about. The best selling, most favorite cookie at Sweet Bites of Joy! You know it, Melting Moments.



These are two short bread, buttery, melt in your mouth cookies, that are only made better by a creamy smooth chocolate chip filling.







Want a closer look??? I thought so





These make such a great gift. The cookies themselves actually stay fresh and fantastic for at least 4 days if not longer! I have a few variations of these that I am dying to try. Chocolate, Mocha, Lemon. Oh the possibilities!

Winter 2011 menu

I'm back at blogging, it's been so long. I am telling myself, this time I will stick to it! Here goes.

Maple Walnut Bars

My grandmother LOVES the combination of Maple and Walnuts. It could be fudge, ice cream, really it doesn't matter just mix and she falls in love. So when I saw the recipe for Maple Walnut Bars from Canadian Living I couldn't resist. I cut them in squares, bought her a giant "I love Grandma" mug, and filled it to the top. I kept the corners and such for myself.

Let me tell you. These are so good... So very very good. I honestly cannot stop eating the left overs. I has a short bread sandies base, and a creamy fudgey top. You won't regret the 20 minutes it takes to make this thing!

This is definitely something so easy, and so decadent, that I have to share.

Maple Walnut Bars:

Base:

2/3 cup softened butter

1/3 cup packed brown sugar

Pinch of salt

1 1/3 cups all purpose flour

1/2 cup finely chopped walnuts

Beat together butter, sugar and salt until fluffy; stir in flour and walnuts. Press into parchment paper-lined 13X9" metal cake pan; prick all over with a fork.

Bake in 350F for about 15 minutes. Let cool in pan.

Topping:

1/2 cup butter, softened

2 tbsp maple syrup

3/4 tsp maple extract

1/2 tsp vanilla

2 cups icing sugar

40 walnut halves

Beat the butter, maple syrup and extract, and vanilla until creamy; beat in sugar in 2 additions, spread over base.

Press Walnuts halves, over top.

Refrigerate until firm, about 1 hr. cut into bars.

Enjoy!

Mother's Day

Mother's day- no matter how many times your mom says she doesn't want something, let's be honest... she does. I'm a mom, I said I don't want anything, and normally I don't... but this year, I want that gigantic "Mom I love you" mug I saw at Carleton Cards. (More for the size than the words ;) )




Now if your mom is like mine, she will never tell you what she wants, and she probably will be content with anything you give her. So why not give her something you know she will absolutely LOVE? Something homemade, sweet, decadent, and absolutely delicious... Like my Chocolate Chip Melting Moments... mmm. I have yet to meet someone who didn't love these. I'm sure your mom will too.








My mom, however, will be getting her two favorites: Gingersnaps and White Chocolate Coffee bars. She never gets tired of them, which is great because I love making them.




Trust me, give your mom something she'll LOVE! Give me a shout. She doesn't have to know you didn't make it.







Pictures published with permission from Tanya Zaleski Photocreations

Promotion #1

I will be in Montreal the weekend of the 22nd of April. So place an order between now and the 20th of April and get a free dozen chocolate chip cookies.

Look for me on facebook! (I haven't figured out how to get my pictures on Blogger yet... I'm a baker, not a techy ;) )

Out of the Box

Think outside of the box, that's what they say right? Try new things? Alright, here goes. I usually have a gift of reading a recipe and knowing, will this be an instant classic or a do NOT repeat? After seeing this recipe in the Food Network Magazine, I was left wondering: which will it be?

Avocado pie... hmm... guaranteed to be creamy, rich, and fatty. I made it for Easter dessert. I was skeptical about my family, not the most adventurous bunch to say the least. My sister eats and breathes avocados, so I wasn't worried about her. My cousin is the quietest man on the face of the planet; wasn't too worried about him either. My dad and aunt are pretty easygoing, again felt pretty safe. The people to please: my mom and grandmother.

I would not give this mysterious green pie a name out of fear no one would try it. So after reassuring everyone that there was nothing "gross" in it, and no it's not broccoli, they all gave it a taste. They were all able to name every ingredient except the avocado. All in all it got a pass, although my mom told me that it did not compare to my key lime.

Give it a try, let me know what you think. I put a couple of tips after the recipe, check them out before starting.

Ingredients

For the Crust:

5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt

For the Filling:
2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)

Directions

Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Make the filling:

Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth.

Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed.

Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

Kim's Tips:

1-really do make sure that your avocados are really ripe, and cream cheese is at room temp. They will cream together much better, and you won't get little chunks of either.

2-if I were to do it over, I would definitely increase the amount of fresh lemon and lime juice. maybe even double it.

3-whipped cream is a must on the side. Everything is better with whipped cream.

Good Luck!