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Recipes

Cookies & Cream Pumpkin Trifle

BT Calgary | posted Monday, Oct 2nd, 2017


The flavor and denseness of the pumpkin, combined with the sweetness of the cookies and light texture of the whipping cream is a lovely combination which not only looks beautiful, it’s a hit with all ages. 

— Coutrtesy Teresa Toth —

pumpkin dessert

Ingredients:

  • 2 cans pumpkin pie filling
  • 4 cups chocolate cookies, crushed
  • 4 cups whipped cream (if using real whipping cream you can add 1/2 cup icing sugar if desired)
  • 1 tablespoon pumpkin pie spice

Directions:

  1. Using 4 individual glasses, layer the ingredients as follows: 1/2 cup pumpkin, 1/2 cup cookies, 1/2 cup whipped cream.
  2. Repeat and finish with a sprinkling of pumpkin pie spice. If using a large trifle bowl, increase the amount in each layer to 2 cups or more as needed.

— Enjoy! —

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Copycat Recipes: Homemade Jos Louis

BT Calgary | posted Wednesday, Sep 2nd, 2015

Homemade Jos Louis

Makes 1 dozen pies or 2 dozen cookies.

Makes 1 dozen pies or 2 dozen cookies.

COOKIES:

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup buttermilk
  • 1/2 cup chocolate chips (optional)

FILLING:

  • 1 batch Seven Minute Frosting (below) or 1 jar Marshmallow Crème
  • Seven Minute Frosting:
    1 1/2 cups sugar
    1 Tbsp. light or golden corn syrup or honey
    1/3 cup water
    2 large egg whites
    1 tsp. vanilla, coconut, maple, mint, or other flavored extract
    1. In the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water, combine the sugar, corn syrup, water, and egg whites. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot.
    2. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.

PREP:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
  3. In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into half a cup of very hot water until dissolved.
  4. With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. Stir in the chocolate chips. The batter will be quite wet, almost like cake batter. (You want them to be cakey and soft, so that the filling doesn’t squish out the end when you bite into it.)
  5. Drop large, round spoonfuls of batter (use a large scoop, if you have one) 2 inches apart on a parchment-lined baking sheet. Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
  6. When completely cool, spread the bottom of one cookie with frosting or marshmallow cream, then sandwich with a second cookie. Repeat with remaining cookies and cream. Store extras individually wrapped in plastic wrap.

Enjoy!

 

 

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Double Chocolate Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

 

cookies

Double Chocolate Thumbprint Dough

 Ingredients:

  • Butter – 1 cup
  • Sugar – 1/3 cup
  • Flour – 1 ½ cups
  • Cocoa – ¼ cup
  • Vanilla Extract – 1 teaspoon

Method:

  1. Heat the oven to 300F.
  2. Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3. Add the vanilla extra and mix until combined.
  4. While the butter and sugar are creaming, measure the flour and cocoa and whisk to combine.
  5. Slowly add the dry ingredients and combine until a smooth dough is formed.
  6. Scoop small tablespoon portions of dough and roll into a ball.
  7. Place cookie balls on a cookie sheet a few centimeters apart.
  8. With a round teaspoon, press down into the cookie to form a “thumbprint”.
  9. Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  10. When cool, fill with milk chocolate ganache.

 

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

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Vanilla Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

cookies

Vanilla Thumbprint Dough

Ingredients:

  • Butter – 1 cup
  • Sugar – 3 Tablespoons
  • Flour – 2 cups
  • Vanilla Extract – 1 teaspoon

Method:

  1.   Heat the oven to 300F.
  2.   Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3.   Add the vanilla extra and mix until combined.
  4.   Slowly add the 2 cups of flour and combine until a smooth dough is formed.
  5.   Scoop small tablespoon portions of dough and roll into a ball.
  6.   Place cookie balls on a cookie sheet a few centimeters apart.
  7.   With a round teaspoon, press down into the cookie to form a “thumbprint”.
  8.   Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  9.   When cool, fill with milk chocolate ganache.

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

 

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Gingersnap Cookies (Gluten Free)

BT Calgary | posted Monday, Nov 24th, 2014

GINGERSNAP

Makes about 3 dozen cookies.

Ingredients

  • ¾ cup butter, organic***
  • ¾ cup Xylitol, whole cane sugar, or coconut sap
  • ¼ cup molasses; unsulphured, organic
  • 1 large egg
  • ½ tsp vanilla extract, pure
  • 1¼ cup brown rice flour
  • ½ cup buckwheat flour
  • ½ tsp baking soda, aluminum free
  • ¼ tsp sea salt
  • 1½ tsp cinnamon, ground
  • 2 tsp ginger, ground
  • ½ tsp cloves, ground

Directions

  1. Preheat oven to 350° F
  2. Combine flours, baking soda, sea salt, cinnamon, ginger & cloves in a bowl, stir to blend and then set aside.
  3. In a mixer, beat the butter until light and fluffy. Add the sugar and mix again, then add the molasses, eggs and vanilla. Scrape sides of bowl to ensure all ingredients are well mixed.
  4. Next add the flour mixture and blend on low speed to combine.
  5. Remove dough from mixer and place in a sealed container in fridge for about 10-15 minutes.
  6. Prepare two large baking sheets with parchment paper. When the dough has chilled slightly, roll it into 1” balls and place about 2” apart on the baking sheet.
  7. Press each with the bottom of a glass to flatten slightly.
  8. Bake for about 10-12 minutes (or until cookies are dry and slightly firm on top).
  9. Transfer to a wire rack to cool completely.

 

Notes:

1.) Whole Sweetener options: Xylitol (Xyla), Whole Cane Sugar, Coconut Sap/Sugar
2.) ***Dairy Free Variation: Replace the butter for ½ of coconut oil, plus ¼ cup coconut butter
3.) Egg Free Variation: Combine 1 Tbsp ground chia seeds with 3 Tbsp water. Let sit for 10
minutes, then use in place of 1 egg.

Courtesy  www.bundlesofenergy.com

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