Pina Colada Cake Roll

Ok. I think it’s time for another episode of “Mel-is-embarrassing-and-can’t-be-taken-anywhere”

Tim Horton’s edition.

My sister recently upgraded her phone, so I have adopted her old beater of a phone.  Now this phone is an all touch screen phone, which meant a whole new learning curve for me, when I only had just recently adopted a phone with a keyboard. Many frustrations have ensued.

Anyway, while waiting in line at the coffee shop, I was texting someone, and I was making a mess of it. Button mash galore.  So I got frustrated. And yelled at my phone. In the busy line. In the general direction of an unsuspecting man, who thought my cries of frustration were directed at him.

Oh yes.  By all appearances, I yelled at a complete stranger.

Oh and did I  mention that a co-worker was in the line as well and saw all this go down.

Needless to say, I needed cake after work.

Pina Colada Cake Roll

serves 8-10

For the cake:

• 4 eggs, separated
• 3/4 cups sugar, divided
• 2 Tbsp coconut rum or  rum extract
• 1 Tbsp canola oil
• 2/3 cup flour, sifted
• 1 cup shredded coconut

For the filling:

• 1/4 cup flour
• 1 cup milk
• 1 cup butter, softened
• 2 cups icing sugar
• 1 can crushed pineapple, drained

For the Cake:

1.  Preheat the oven to 350°F. Grease and line a 15 x 10 jelly roll pan with parchment paper, then grease the parchment paper. Set ‘er aside.
2. In a large bowl, beat the eggs yolks until doubled in volume and lemony coloured. Gradually beat in 1/4 cup of sugar. Stir in the oil and the rum.  Set it aside
3. In another large bowl, whip the egg whites until you get soft peaks. Gradually add the remaining sugar, a tablespoon at a time, until you get stiff and glossy peaks. Gently fold the egg whites into the egg yolk mixture.
4. Add the flour and the coconut to the egg mixture and gently fold until just combined.  Spread the batter gently into the pan. Bake in the preheated of for 10-12 minutes or until the cake springs back when you touch it lightly.
5. While the cake is still warm, cover it with a tea towel dusted with icing sugar, then loosely roll it up starting from a short side. Move it to a cooling rack, and let it cool completely in the tea towel.

For the Filling:

1. In a small saucepan, combined the flour and 1/4 cup of milk, whisking until smooth. Cook over gentle heat, until thickened, slowly adding the remaining milk. You want this mixture to be as thick as pudding, and expect it to thicken up some more as it cools. Remove from heat and let cool completely. 
2. Meanwhile, beat together the butter and the icing sugar until light and fluffy. Beat in the cooled milk mixture and the crushed pineapple.

To Fill the Cake:

1. Gently unroll the cooled cake, peeling off the parchment paper and tea towel. Spread the filling evenly over the cake, leaving  about an inch at each end. Roll the cake back up and set seam side down onto a serving plate.
2. Sprinkle the top with some extra shredded coconut, then slice and serve.

I like cake. Cake is good.

-Mel

Jammie Dodgers

Huge Nerd Alert:

The 50th anniversary of Doctor Who is set to air in seven months, and I AM SO EXCITED!

And the Tenth Doctor is coming back! Do you know how exciting this is for me???  *SQUEEEEEEEEEEEE*

It can not be contained.

Which means that I have Doctor Who on the brain.  Constantly. Much to the chagrin of my non-Whovian fiancee.

However, he does like cookies. And if there is one thing I can’t resist, it’s cookies. Especially when I can get nerdy with them.

Which is where this cookie comes in. The first time I saw it on the show, I mistook it for a Peak Frean, one of those cookies with the sugared jam in the middle and the cream filling around it. When I found out it wasn’t actually that cookie, I had to do a bit of digging, since they aren’t as common here in Canada.

So I present to you, my spin on the Jammie Dodger, the Eleventh Doctor’s favourite snack, remote self destruct button for the TARDIS, and the biscuit carefully left bedside for the impossible girl.

Jammie Dodgers

makes 15 cookies

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 cups flour
• 2 tbsp custard powder ( I like Birds )
• 1/3 cup raspberry jam

1. Preheat your oven to 350°F/ 180°C. Line a cookie sheet with parchment paper. 
2. In a large bowl, beat together the butter and the icing sugar until smooth.
3. In another small bowl, whisk together the flour and the custard powder. Gradually beat into the butter mixture until just combined, scraping down the sides if necessary .
4. On a floured surface, roll out the dough to about 1/8 in/ 3mm thickness. Cut with a 2 in / 5 cm round cutter.  In half of the cookies, cut a small circle or heart out of the center.
5. Bake in the preheated oven for 10 minutes, or until light golden brown. Transfer to a wire rack and cool completely.
6. Once the cookies have cooled completely, spread about 1 tsp of raspberry jam onto one of the whole cookies. Top with one of the cookies with the cut outs. Transfer to an airtight container and let set over night so that the jam soaks into the cookies a bit and “glues” the cookies together.
7. Keep one handy in case of Daleks.

-  Mel

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I linked this recipe to:

Bacon Double Cheeseburger Pockets

Almost every Sunday morning, either Mr. Ginge or I roll out of bed, throw on some coffee and heat up a pan for breakfast.

Our usual rotation includes french toast, bacon and eggs, and sometimes pancakes thrown in. If we are really feeling fancy, we’ll head out to one of the local diners for breakfast.

So it goes with out saying that my initial idea for this month’s Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker, was to make breakfast.  Except, I could think of anything that I really loved, and that honestly as a challenge.

When I noticed some pizza dough in the freezer it hit me. One of my favourite treats when I was a kids was bacon double cheeseburger pizzas. I would  literally beg my dad to order it instead of  the usual pepperoni. We’ve also been on a bit of a calzone kick, every once and a while picking one up when we’re out visiting friends. And with that the idea was born. With a quick egg wash, I had something both delicious and challenge worthy.

Bacon Double Cheese Burger Pockets

makes 6 pockets

• Homemade or store bought pizza dough ( I made my own, but after the disaster I made last time, I used the recipe out of my Kitchen Aid manual ) 
• 1 lb ( 454 g) ground beef
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup beef broth
• 1/2 cup barbecue sauce
• 1/4 cup ketchup
• 2 Tbsp mustard
• 6 strips of bacon, cooked till crisp
• 3 cups shredded cheddar cheese, divided
• 2 cups shredded pepper jack cheese
• 1 egg, beaten

1. Preheat the oven to 350° F/ 180 ° C. Line a cookie sheet with parchment paper.
2. In a large pan, brown the meat, onions, and garlic together, until onions are translucent and meat is no longer pink. Drain any excess fat and return to the pan. Add the beef broth, barbecue sauce, ketchup and mustard to the pan, stirring to combine.  Simmer the mixture until it is thickened.
3. Divide the pizza dough into 6 equal sections. On a lightly floured surface, roll out each into a round to about 6 inches/ 15 cm across. I find it easiest to use a rolling pin, but feel free to stretch it out by hand.  Divide the meat mixture between the six rounds. Top with a strip of bacon and 1/3 cup of each of the cheeses.
4. Fold one edge of the round over, so that you end up with a half moon shape. To seal the pocket, gently press the edges together, then fold over. Transfer to the paper lined sheet.
5.  Brush each of the tops with some of the beaten egg, making sure to cover along the seams. Sprinkle with the reserved cheddar cheese
6. Bake in the preheated oven for about  15 minutes, or until the cheese has melted and the dough is golden brown. Let cool on the tray for about 5 minutes, then serve along side a fresh salad.

Don’t forget to check out what others have come up with using Eggs and Bacon!

- Mel

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I also linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out more great recipes!

Chocolate Peanut Butter Pretzel Cookies

Mr. Ginge and I got our taxes done on Friday.

I know. Our Friday nights are hella cool.

Regardless, we decided to stay downtown and get something to eat instead of heading back home, only to have to drive back out a little while later.

Nearby the tax place is a little Chinese buffet called the OK restaurant. Despite the name they are actually pretty good; decent prices, quiet, and they have this little crab thingies that are awesome. Mr Ginge and I will fight over them. Anyways, with a name like that and my sense of humour, it was let just wide open for puns. This was how our night went:

Mr Ginge: What do you feel like for dinner? Pizza? Chinese?

Me : Ya. Chinese sounds good.

Mr Ginge: OK

Then later while we were eating.

Me: How are  your crab thingies?

Mr. Ginge: OK

Then for dessert:

Me: You going up or dessert?

Mr. Ginge: OK

And then finally as we got the bill:

Waitress: And how was your meal?

Both Mr. Ginge and I : OK

Now imagine copious amounts of sniggering at every ok.

Chocolate Peanut Butter Pretzel Cookies

makes 32 cookies

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1/4 cup cocoa powder
• 2 tsp baking soda
• 1 cup crushed pretzels
• 2 cups peanut butter chips
• 32 whole mini pretzel twists (optional)

1. Preheat the oven to 350°F/180°C. Line your baking sheets with parchment paper. 
2. In a large bowl, cream together the butter and the sugars until light and fluffy.
3. Add the eggs, one at a time, beating well after each. Beat in the vanilla.
4. In another bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add it to the butter mixture, mixing so that it is combined.
5. Fold in the crushed pretzels and the peanut butter chips. Scoop  by the rounded tablespoon onto the prepare baking sheet. Top with a whole mini pretzel, squishing down lightly, just so that the pretzel sticks to the top and the cookie stays thick.
6. Bake for 10-12 minutes in the preheated oven. Let cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely.

I have a weird sense of humour.

-Mel

Apple Pie Shooter

I really wish that I could say that I came up with this drink.

I can’t even take credit for finding it. Mr. Ginge did.

But the lovely waitress at Whiskey John’s Bar and Grill who did come up with the recipe was more than happy to send Mr. Ginge home with the it.

Now, I’m not one to hype up a shooter. More often than not they end up being liquid heartburn. And highly expensive for two tablespoons worth of drink. But OH MY GOD this one is good. You need to go to your liquor store and get the stuff you need now.  It’s that good.

Apple Pie Shooter

makes 1 shooter, easily multiplied

• 1/2 oz sour green apple liqueur
• 1/2 oz butterscotch schnapps
• whipped cream, for garnish (optional)
• pinch of grated cinnamon

1. In a shot glass, layer the sour green apple liqueur and the butterscotch schnapps
2. Top with a dollop of whipped cream ( if desired) and a pinch of cinnamon.
3. Send’er down the hatch.

from Whiskey John’s Bar & Grill

Fantastic!

- Mel

*I was in no way compensated by the restaurant. They have no idea who I am. I just really liked their shot.

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I linked this recipe to Strut Your Stuff Saturday and:

Irish Soda Bread

So…. Soda bread.

Likely a post that would have been more suitable to have been posted a month ago, but oh well. You get it now.

On the bright side though, I managed to check another item of my 25 while I’m 25 list! Woo hoo! And you get fresh baked bread in under an hour.

This was a huge success for me, not only because I got to knock an item that has been on my To-Do list for a looong time, but because I was able to share and teach my sister how to make it before sharing it here.

Now this may not seem like a huge accomplishment, but anyone who knows me, or at the very least, anyone who has ever tried to cook with me, knows that I do not share the kitchen well. I don’t share counter space and tend to get snippy when people get in my way. Even so,  I managed to drag my non-baking sister into the kitchen and successfully taught her how to make her very first loaf of home made bread. This is also an amazing feat. I am really not a good teacher

While my Mom does have pictures of us, seemingly co-operating in the kitchen, historically this is not the case. I can think of more than one occasion where me trying to teach her how to bake ended up in a screaming match. Hahaha

Thankfully, this time it resulted in some warm crusty bread, perfect for dunking into soup or stew. Or even just slathered with butter and honey. A much better result if you ask me.

Some notes on the recipe:

• I’ve listed both volume and weight measurements, but I got a better result using weight measurements for the flour. 
• I have adjusted the recipe to make a small loaf that comfortably serves four. It tends to dry out quickly, so I didn’t want a whole lot of leftovers kicking around and going to waste.

Irish Soda Bread

adapted from www.sodabread.info

• 12 oz ( about 2 cups) flour
• 1/2 tsp baking soda
• 1 tbsp brown sugar
• 1/2 tsp salt
• 7 oz ( a scant 1 cup) buttermilk or soured milk*
• additional flour for dusting.

1. Preheat the oven to 425°F. Lightly grease a round 8 in casserole or cake pan.
2. Sift the flour in to a large bowl, then whisk in the baking soda, brown sugar and salt.  Make a large well in the centre of the dry ingredients.
3. Pour the buttermilk into the well and gradually stir in the flour, until it is all combined and you have a slightly sticky dough. If your dough is really sticky, then add a bit more flour, a couple tablespoons at a time.
4. Knead the dough lightly, about once or twice, so that you don’t squish out all of the gases, then form the dough into a ball.  Place in the greased casserole.  Dust the top of the dough with some flour, then with a sharp knife make a couple of slashes in the top o the bread.
5. Bake in the preheated oven for about 30 minutes, or until you have a deep golden crust, and the bottom sounds hollow when you give it a tap.
6. Let it cool on a wire rack, then cut into wedges ( while still warm) to serve.

Seriously, what is better than homemade bread.

-Mel

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I linked this recipe to:

Butter”Scotch” Pie

Sometimes, things get stuck in my head.

Like Elliot Moose. Don’t look at me that way. I have younger siblings.

Other times it’s a word or phrase, or something that just doesn’t make sense in the maze that is my mind.  Like butterscotch. Why doesn’t it actually have scotch in it?

All the time I was growing up I forced myself to eat the butterscotch candies because of scotch. Not that I knew what scotch tasted like. Not that I even really knew what it looked like. Not that I really like scotch now. My parents aren’t really big drinkers, let alone Scotch drinkers, so I had no idea where this whole concept came to me. I  just know that I was crushed when I found out Butterscotch was a relatively neutral combination of brown sugar and butter.

It bothered me that something very clearly labelled “scotch” contained nothing of the sort.

Now, in the later days of my internet rich adolescence, I was able to look up why scotch was included in the name but not the treat.  Some say “scotch” is a reference to having to score the candies. Other say it’s a derivation of “scorch”. I still think it’s dumb and that we are being ripped off.

So I decided to change that, and when I had a hankering for pie, I made it happen. So I give you Butter”Scotch” pie that is actually true to it’s name, and all is right in the world. It does taste a bit more like a “butter rum” ( only scotchey) versus a true butterscotch, so keep that in mind if that’s not something you like.

Butter “Scotch” Pie

serves 6-8

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter

or

• 1 9 inch prepared graham cracker crust
•  1 cup brown sugar ( darker is better)
• 4 tbsp flour
• 1/4 tsp salt
• 2 cups milk ( we use 2%)
• 2 egg yolks, lightly beaten
• 2 tbsp/ 30  mL scotch ( we had Grants, so I used that)
• 1 tbsp butter
• 1/2 cup whipping cream
• 1 tbsp icing sugar
• 1 tsp vanilla

1. If you are using a prepared graham crust, then skip to 2. Preheat the oven to 350°F. In a large bowl, combine the graham crumbs and the melted butter, until all the crumbs have been coated. Using the back of a spoon, evenly press the crumbs into a 9 inch pie pan. Bake the crust for 10 minutes, then let cool.
2. Meanwhile, in a sauce pan combine the sugar, flour, and salt. Mix together the milk and the eggs and slowly mix in into the sugar mixture.
3. Heat over medium heat, just bringing it to a boil, stirring constantly. Cook for about 10 minutes or until it had thickened. Stir in the butter and the scotch.
4. Pour the filling in to the cooled and prepared crust. Press a piece of plastic wrap over the filling to avoid forming a skin. Let chill several hours or overnight.
5. Just before serving, combine the whipping cream, icing sugar, and vanilla extract. Beat until stiff peaks form. Remove the plastic wrap from the pie and spread the whipped cream over top. Slice and serve.

So there you have it. Butterscotch pie that is no longer lying to you.

Happy Easter!

From Mel, Mr Ginge, and the kitties!

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I linked this recipe up to On the Menu Monday and Strut Your Stuff Saturday. Click the link to check out more great recipes.