Category: Desserts

Eggnog Cake Pops: recipes at my table

Eggnog Cake Pops

Eggnog Cake Pops

Eggnog Cake Pops are easy to make and you can’t go wrong with these on your table. I use store- bought pound cake.  I like the President’s Choice style eggnog because it is thick and creamy.  It moistens and binds the cakes.  The only other ingredient is your choice of nuts.

No wonder cake pops are expensive; they are time consuming and the ingredients can be costly.  If you are coating with melted chocolate, it can get expensive.  I bought the chocolate at a Bulk Barn and that cut down on the cost.  This recipe for Eggnog Cake Pops makes 18 cake pops.

Now most cake pops use a can of frosting, and I was trying to keep this a little healthier and trying to cut down on the sugar.  To stay in-line with the Christmas season, I used egg nog.  It cuts down on the sugar, helps the cake stick together and flavours the cake pop with Christmas.

Cake pops are relatively a new invention; Angie Dudley of Georgia invented them in 2008.  Then this food blogger posted a cupcake type of cake pop and it became an instant hit: http://www.bakerella.com/cake-pops-an-adventure/

The ingredients are simple for this recipe.

Pound cake is richer than regular cake and the butter helps to bind the ingredients.

The mixture quickly binds and comes together.

Use a small scoop to help measure out the dough into consistent rounds.  They should be about the size of a quarter.

Ready for the freezer; I like to quick freeze them as it helps the dipping process.

It’s sprinkle season and I love to decorate.

I used dark and white chocolate for these pops.

 

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Eggnog Cake Pops

Eggnog Cake Pops  is a healthier alternative to traditional cake pops.

Course Breakfast
Cuisine Home Cooking in Canada, Italian
Keyword Eggnog Cake Pops
Prep Time 30 minutes
Author Renata Solski

Ingredients

  • 1 store-bought pound cake
  • 1/3 cup thick eggnog
  • 1/2 cup pecan or walnut pieces
  • variety of sprinkles decoration
  • white and dark chocolate for melting

Instructions

  1. Cut the pound cake into small cubes.

    Place in a large bowl and add eggnog and nuts.

    Mix by hand bringing the mixture together into a  paste.  

    Put mixture into the refrigerator for one hour.

    Take the mixture out and use a spoon or scoop to make rounds that are the size of a quarter.

    Roll and insert a lollipop stick into each.

    Place on a cookie sheet and freeze for at least an hour.

    Melt chocolate for dipping. 

    Dip each cake pop and sprinkle.

    Return to refrigerator for 30 minutes.  

    I freeze these pops in a container and remove individually as needed.  

Recipe Notes

I used a cup of chocolate chips for each of 9 cake pops.  I melted one white and one dark chocolate.  

To melt the chocolate I use the microwave method. Ensure that you stir after each interval.  Easier to do and clean up. https://www.youtube.com/watch?v=F5KMGNADu38

 

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Paige’s No Fail Pie Crust

Paige’s NO Fail Pie Crust

Paige’s No Fail Pie Crust came about after watching my daughter-in-law Paige make pies on Thanksgiving. While visiting with her, I watched her struggle with a pie crust and I could feel her anguish.  We have all been there creating the pie crust that won’t come together and falls apart. We have all done the patch-work on the plate. Paige, this one is for you.  I came home and with a vengeance created this recipe for you.

I share with you all Paige’s Pie crust that is No-fuss and works. It took me some trial and error, but this crust stands up to a lot. My one dilemma was the question of whether to pre-bake the crust. The experts agree that if you are looking for colour, texture and flavour the answer is yes.  I leave this one to the experts until my experiments continue.  

This Italian did a lot of research on pies and this is the best article I found: https://www.nytimes.com/2013/07/03/dining/pie-debates-the-experts-weigh-in.html

I did experiment with sugars; if you like replace the white sugar with coconut sugar for a different taste and more colour.  You can also leave the sugar out.

I gather the ingredients.

Pulse the flour, sugar and baking powder first.

Pulse until it looks like little peas and then add egg yolk and 2 tbsps cold water.

Keep adding cold water until the dough pulls away from the blades and forms a ball.

The dough hits the counter.

Turn it out onto the counter and knead until it comes together.

Wrap in plastic and refrigerate for at least 2 hours.  It is better if it sits overnight.

This is such a smooth dough.  Here it is  ready for the oven.

Today Paige’s Pie Crust made a Holiday Chocolate Pecan Pie which will be on the website soon.

Holiday Pecan Chocolate Pie: recipes at my table

We also made a lemon custard pie.  Look at the flakiness of this dough.

I also made a pumpkin pie with this crust.

Holiday Pecan Chocolate Pie: recipes at my table
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Paige's Pie Crust

Paige's Pie Crust cuts out the anguish in baking. 

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Paige's Pie Crust
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Renata Solski

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1/2 cup shortening I used Crisco
  • 1 egg yolk
  • 2-8 tbsp cold water

Instructions

  1. Sift the flour and and the baking powder.

    Put into a food processor and pulse.

    Add the sugar and pulse.

    Cut the shortening into cubes and add to the food processor. Pulse a few times.  

    Add the egg yolk and 2 tbsp of water.

    Pulse again.  Keep adding water 1 tbsp at a time, until the dough comes away from the blades and forms a ball.

    Turn the dough out onto your counter and knead briefly.

    Wrap the dough in plastic and place in refrigerator for at least two hours.  Overnight is best. 

    When ready roll out the pie dough by lightly flouring your counter and rolling pin.

    Begin by flattening the round and then rolling out from the centre.  Flip the dough, lightly flour and continue.

    If your pie will spend minimal time in the oven, then pre-bake it before filling.

    To pre-bake the shell, preheat oven to 375 F.  

    Pierce the pie shell with a fork and put a piece of parchment paper over it.

    Fill with dried beans and set in the oven for 15 minutes.

    Reduce heat to 350 after filling the pie.  

Recipe Notes

This recipe may be doubled without changing the consistency.

The dough may stay in the refrigerator overnight. 

Pre-baking creates a flakier pie crust. 

 

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Christmas Fudgies: recipes at my table

Christmas Chocolate Fudgies

Christmas Chocolate Fudgies

Christmas Chocolate Fudgies are another one of those quick cookies my mother-in-law and her generation made at Christmas.  Again, it is on a torn piece of paper and I altered it a bit by adding Baileys Irish Cream.  You can add a chocolate syrup instead if you don’t want to use it when baking for children.

These cookies come together quickly and you will want to make a double batch.  They also decorate well with different toppings.  I like to use almonds, and coffee beans to alternate with the cherries.  At Christmas the cherries are festive. Using coffee beans will intensify the flavour of the chocolate.

Another great chocolate dessert for the season is https://recipesatmytable.com/laurens-cannoli-cupcakes/

A few ingredients go a long way!!

Out of the oven and cooling.

 

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Christmas Fudgies: recipes at my table
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Christmas Chocolate Fudgies

Quick Chocolate Cherry Crispies are easy to add to your baking for Christmas.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Quick Chocolate Cherry Crispies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Renata Solski

Ingredients

  • 1 can any chocolate frosting
  • 2 tbsp Baileys Irish Cream
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • candied cherries cut in half
  • almonds, coffee beans
  • sprinkles

Instructions

  1. In a medium size bowl put in the can of icing and add the Baileys and salt.

    Beat on medium for 30 seconds.

    Add the flour and carefully beat for 1 minute.

    Place the dough on a lightly floured surface.

    Knead until the dough comes together.

    Roll into a 2 inch log.

    Place in refrigerator for at least 5 hours.

    Remove from refrigerator and cut into 1/4 inch slices.

    Place on an ungreased cookie sheet. 

    Garnish with a cherry, almond or coffee bean on top.

    Add sprinkles if you like.

    Place in a 350 F oven for 12 to 13 minutes.  

    Cool before removing to a wire rack.  

Recipe Notes

This makes about 4 dozen cookies.  

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Celebration Shortbread Bars: recipes at my table

Celebration Shortbread Bars

Celebration Shortbread Bars

Celebration Shortbread Bars make shortbread taste like Christmas Cake.  Christmas cake is good, but sometimes left behind.  These bars will be the hit of your baking and easy to make.  Watch the video for quick preview.

For years I was afraid to make shortbread, but once I discovered a food processor and using plastic wrap to spread it in a pan it became a favourite for me.  I love to use it as a base for many recipes.  This particular combination of ingredients comes from my mother-in-law’s recipe cards.  It may be one that was shared during the 50’s.  At that time women relied on the big flour companies to supply some recipes.

My mother-in-law Erika loved to bake.  When I first met my husband, I loved going to her place at Christmas because she introduced me to some new tastes and flavours.  She also make the best Brandy Alexanders.  Now that is dating myself.  Erika loved the holiday season and today she suffers from Alzheimer’s and is in a nursing home.  We plan to visit soon and enjoy a lot of Christmas cheer.  She doesn’t talk much anymore, but we share stories with her and we do get the occasional smile.  This recipe is dedicated to her years of kindness, dedication and love for her family.  Thanks mom, we love all your little recipe cards.

Another good holiday square from my site: https://recipesatmytable.com/cinnamon-magic-squares-ciao-bella/

The ingredients for the crust are easy.

The toppings are sweet and crunchy.

Out of the oven and ready to cut once it cools.

Celebration Shortbread Bars

Quick and easy video to follow.

[videopress 7Xk8Qg8j]

Celebration Shortbread Bars: recipes at my table
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Celebration Shortbread Bars

Celebration Shortbread Bars makes shortbread taste like fruit cake.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Renata Solski

Ingredients

the Crust

  • 2 cups flour
  • 1 cup butter cubed
  • 1/2 cup icing sugar
  • pinch salt

The topping

  • 1 can sweetened condensed milk
  • 11/2 cups flaked coconut
  • 1 cup chopped walnuts
  • 11/2 cups candied fruit

Instructions

The crust

  1. Mix all the dry ingredients in a food processor.

    Add cold butter. 

    Pulse until it looks crumbly.  

    Place in a 9 X 13  cake pan.

    Cook at 350 for 15 minutes.

    Remove from oven.

The topping

  1. After 15 minutes remove the crust from the oven.

    Combine the coconut, walnuts and candied fruit. 

    Spread evenly over crust.

    Drizzle the sweetened condensed milk over everything.

    Return to the oven for 30 minutes.

    Remove and let cool before cutting.  

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