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  • pixeltheatre 12:01 am on August 27, 2010 Permalink | Reply
    Tags: chocolate, , , petit four   

    Daring Bakers 32nd Challenge: Ice cream petit fours 

    The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

    This month’s challenge involved making ice cream once more. I was surprised by this ice cream recipe, mostly by the fact that the cream never gets cooked, but just mixed in at the end. Odd, I thought. But I was game to try it. I love the taste and smell of brown butter, so making the pound cake was simple enough. I followed the ice cream recipe, and it seemed to have come out ok. That’s where things got a little astray. I built this dessert over 4 days, due to a busy schedule that week. Which caused my cake to dry out a bit in the fridge. Which caused it to not stick properly to the ice cream, even after the requisite freezing time. Which caused the layers to fall apart when I tried to dip them into the warm chocolate ganache. The fact that I cut the squares too small (sorry, but where I come from, petit fours are, well, petit) didn’t help either. After a couple of attempts at dipping, I quickly realized a very frustrating time was ahead, and bailed by dumping the chocolate over the cut squares. There. Challenge completed. Sorta. (i had spent the week battling uncooperative tables and borders in Word at work, and my patience was running very thin.) I put everything back into the freezer and later broke off sections and stored in plastic containers. I confesss I threw out most it. The ice cream came out icy in the end, despite using my ice cream maker. This cream-at-the-end business still doesn’t feel right. Certainly didn’t taste right. So, conclusion: great recipe for the cake part, I’ll stick to my crème anglaise recipe for vanilla ice cream, and will try to do everything in one go next time.

    Ice cream petit fours

    Brown Butter Pound Cake – 2 hours (includes cooling time)

    Chocolate Glaze – 15 minutes

    Assembly of Ice Cream Petit Fours – Ice cream must be frozen ahead of time several hours, then the cake and ice cream freeze overnight. After dipping, the petit fours freeze for one hours.

    Equipment required:
    • Small and medium saucepans
    • Paring knife
    • 2 quart (2 litres) bowl
    • Electric mixer
    • Whisk
    • Spatula
    • Sieve
    • 9”x9” (23cmx23cm) square baking pan
    • 10” (25 cm) skillet
    • Cake leveler/serrated knife
    • Cooling racks
    • Rimmed half sheets
    • Teacups
    • Plastic wrap
    • Piping bags (optional)
    • Ice cream maker (optional)
    • Cooking blow torch (optional)


    Vanilla Ice Cream

    1 cup (250ml) whole milk
    A pinch of salt
    3/4 cup (165g) sugar
    1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
    2 cups (500ml) heavy (approx 35% butterfat) cream
    5 large egg yolks
    1 teaspoon (5ml) pure vanilla extract

    1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

    2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

    3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

    4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.

    5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

    Brown Butter Pound Cake

    19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
    2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
    1 teaspoon (5g) baking powder
    1/2 teaspoon (3g) salt
    1/2 cup (110g) packed light brown sugar
    1/3 (75g) cup granulated sugar
    4 large eggs
    1/2 teaspoon pure vanilla extract

    1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

    2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

    3. Whisk together cake flour, baking powder, and salt.

    4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

    5. Stir in the flour mixture at low speed until just combined.

    6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

    7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

    Chocolate Glaze (For the Ice Cream Petit Fours)

    9 ounces (250g) dark chocolate, finely chopped
    1 cup (250 ml) heavy (approx 35% butterfat) cream
    1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
    2 teaspoons (10ml) vanilla extract

    Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

    Assembly Instructions – Ice Cream Petit Fours

    1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.

    2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.

    3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.

    4. Make the chocolate glaze (see above.)

    5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).

    6. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.

    7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

  • pixeltheatre 12:01 am on July 27, 2010 Permalink | Reply
    Tags: , chocolate, , swiss roll   

    Daring Bakers 31st Challenge: Swiss swirl ice cream cake 

    The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. With Summer finally underway in the BC Westcoast, this was a good recipe to do at this time. I split the parts over a few nights, doing the swiss roll on the first, lining the bowl and freezing the roll slices on the second, making the ice creams and and fudge on the third, and finalizing the layers on the fourth night. I only made half a recipe, but I could have easily fed eight people with it. The chocolate ice cream didn’t freeze as firmly as the vanilla one, but in the end, provided a nice sauce to go with the dessert. It’s a beautiful dessert. Great challenge. Thanks Sunita!

    Swiss roll ice cream cake

    Preparation time-

    For the 2 Swiss rolls

    30 mins each + cooling time (at least 30 minutes) before filling and rolling. The filling can be made while the cakes cool.

    -For the ice creams– 5+10 minutes + freezing time

    For the fudge topping– 5 minutes + cooling time

    Assembly– At least an hour of freezing time between each layer (I took much more)

    Equipment required

    • A large mixing bowl
    • Spatula/mixing spoon
    • Sieve
    • A small saucepan
    • Containers for ice creams
    • Cling film/plastic wrap
    • Greaseproof baking paper
    • Food processor/grinder
    • Electric/hand held beaters
    • Whisk
    • 2 Baking pans, 11 inches by 9 inches each
    • Kitchen towels
    • Cooling rack
    • A pudding bowl / any other bowl, pan in which you are going to set the dessert. I used a 2 litre capacity, 9 inches in diameter and 4 inches deep.
    • Freezer
    • Oven
    • Serving plate
    • Knife

    The Swiss rolls-

    Preparation time– 10 minutes

    Baking time– 10-12 minutes

    Rolling and cooling time– at least 30 minutes

    Filling-5-8 minutes

    Filling and rolling– 5-10 minutes


    6 medium sized eggs

    1 C / 225 gms caster sugar /8 oz+ extra for rolling

    6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

    2 tblsp /30ml / 1 fl oz of boiling water

    a little oil for brushing the pans

    For the filling-

    2C / 500 mls/ 16 fl oz of whipping cream

    1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

    5 tblsp / 70gms/2.5oz of caster sugar


    1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
    2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
    3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
    4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
    5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
    6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
    7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
    8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
    9. Repeat the same for the next cake as well.

      Whipping Cream

      1. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
      2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
      3. Divide the cream mixture between the completely cooled cakes.
      4. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
      5. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

        The vanilla ice cream-

        Preparation time-5 minutes+freezing

        I have made the ice cream without an ice cream maker.


        2 and ½ C / 625 ml / 20 fl oz of whipping cream

        1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

        ½ C / 115gms/ 4 oz of granulated sugar


        Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

        Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

        The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.

        Preparation time-2 minutes

        Cooking time-2 minutes


        1 C / 230gms/ 8 oz of caster sugar

        3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder

        2 tblsp /15gms/ 1 oz of cornflour/cornstarch

        1 and ½ C /355ml /12 fl oz of water

        1 tblsp /14gms/ 1 oz butter

        1 tsp/5 ml / .15 fl oz vanilla extract


        1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
        2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
        3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.

          The chocolate ice cream-

          Preparation time– 5 minutes + freezing


          2C/ 500 ml whipping cream

          1 C/230gms/8 oz caster sugar

          3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder


          1. Grind together the sugar and the cocoa powder in a food processor .
          2. In a saucepan, add all the ingredients and whisk lightly.
          3. Place thepan over heat and keep stirring till it begins to bubble around the edges.
          4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
          5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


            1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
            2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
            3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
            4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
            5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. ( at least an hour)
            6. often the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
            7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
            8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
              • Shirley 12:54 pm on August 17, 2010 Permalink | Reply

                WOW! That’s incredible! Thanks for sharing!

            1. pixeltheatre 12:01 am on June 27, 2010 Permalink | Reply
              Tags: chocolate, , pavlovas   

              Daring Bakers 30th Challenge: Chocolate Pavlovas with Chocolate Mascarpone Mousse 

              The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard. I nearly missed this one. I totally forgot to check the new challenge after it went live on June 1st. I clued in mid-month and got busy. I’m glad I got to make the mascarpone cheese from scratch, since I missed the Tiramisu challenge. A tub goes for $8 in the store. Quite the markup for curdled cream…:)  It took a little longer than expected, and I may have over cooked it a bit, but it all came together fine in the end. I spread this challenge over a couple of nights. I did not have any Grand Marnier or Sambucca, so used Limoncello and Crème de cacao instead. Despite the copious amounts of cream present in each component, the taste was quite light and not too rich. Time consuming dessert, for sure, but I can see the mousse in crepes down the road, and the mascarpone cream as a nice dressing for many types of desserts, from fresh fruit, to tarts and tortes. Very nice challenge.

              Chocolate Pavlovas with Chocolate Mascarpone Mousse

              Mandatory items: The recipe is comprised of three parts, four if you include the crème anglaise. You must make the chocolate pavlovas, the mascarpone mousse and the mascarpone cream using the recipes provided.

              Variations allowed:

              • You can use orange juice for the Grand Marnier in the mousse if you don’t use alcohol
              • You can omit the sambuca from the mascarpone cream.
              • You may substitute any crème anglaise recipe you might already have in your arsenal.

              Preparation time: The recipe can be made in one day although there are several steps involved.

              • While the pavlovas are baking, the crème anglaise should be made which will take about 15 minutes.
              • While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes.
              • There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise.
              • If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the pavlovas.

              Equipment required:
              • Baking sheet(s) with parchment or silpat
              • Several bowls
              • Piping bag with pastry tip
              • Hand or stand mixer

              Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

              3 large egg whites
              ½ cup plus 1 tbsp (110 grams) white granulated sugar
              ¼ cup (30 grams) confectioner’s (icing) sugar
              1/3 cup (30 grams) cocoa powder


              1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
              2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
              3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
              4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)
              5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

              Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

              1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
              grated zest of 1 average sized lemon
              9 ounces (255 grams) 72% chocolate, chopped
              1 2/3 cups (390 mls) mascarpone
              pinch of nutmeg
              2 tbsp (30 mls) Grand Marnier (or orange juice)


              1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
              2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
              3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

              Recipe 3: Mascarpone Cream (for drizzling):

              1 recipe crème anglaise
              ½ cup (120 mls) mascarpone
              2 tbsp (30 mls) Sambucca (optional)
              ½ cup (120 mls) heavy cream


              1. Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

              Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):

              1 cup (235 mls) whole milk
              1 cup (235 mls) heavy cream
              1 vanilla bean, split or 1 tsp pure vanilla extract
              6 large egg yolks
              6 tbsp (75 grams) sugar


              1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
              2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
              3. Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.
              4. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

              Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

            2. pixeltheatre 8:05 pm on January 27, 2010 Permalink | Reply
              Tags: chocolate, cocounut, nanaimo bars   

              Daring Bakers 26th Challenge: Nanaimo bars 

              The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca. Nanaimo bars are one of the nicest indulges when you need a quick pickmeupper. They are very popular with caterers here, in Canada, as a mid-afternoon snack for conference and meeting participants: a quick dose of sugar, topped with chocolate. What more would you want?

              I had made some of these once before, but using a packaged mix. The gluten-free version was an interesting twist. Though we had a choice of going the normal wheat-way, I decided to try the gluten-free recipe. Finding the ingredients was a one-stop shop affair at my favourite baking store, Famous Foods. The recipe was straight-forward and I completed this challenge in the first week of January. Which is why I nearly forgot to post about it  today! All in all, a very nice recipe, not as sweet as the bars I’ve had in the past, which is a definite bonus. Thanks for the challenge, Lauren!

              Nanaimo Bars

              Preparation time:
              • Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
              • Nanaimo Bars: 30 minutes.

              Equipment required:
              • Food Processor
              • Bowls
              • Parchment paper or silpats
              • Cookie sheets
              • Double boiler or pot and heatproof bowl
              • 8 by 8 inch square pan
              • Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
              • Saucepan

              For Gluten-Free Graham Wafers
              1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
              3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
              1/2 cup (65 g) (2.3 ounces) Sorghum Flour
              1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
              1 teaspoon (5 mL) Baking soda
              3/4 teaspoon (4 mL ) Kosher Salt
              7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
              1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
              5 tablespoons (75 mL) Whole Milk
              2 tablespoons (30 mL) Pure Vanilla Extract

              1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
              2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
              3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
              4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
              5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
              6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
              7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
              8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
              9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

              Nanaimo Bars

              For Nanaimo Bars — Bottom Layer
              1/2 cup (115 g) (4 ounces) Unsalted Butter
              1/4 cup (50 g) (1.8 ounces) Granulated Sugar
              5 tablespoons (75 mL) Unsweetened Cocoa
              1 Large Egg, Beaten
              1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
              1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
              1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

              For Nanaimo Bars — Middle Layer
              1/2 cup (115 g) (4 ounces) Unsalted Butter
              2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
              2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
              2 cups (254 g) (8.9 ounces) Icing Sugar

              For Nanaimo Bars — Top Layer
              4 ounces (115 g) Semi-sweet chocolate
              2 tablespoons (28 g) (1 ounce) Unsalted Butter

              1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
              2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
              3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

              Additional Information:

              These bars freeze very well, so don’t be afraid to pop some into the freezer.

              The graham wafers may be kept in an airtight container for up to 2 weeks.

              If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.

              For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!

              • Lauren 9:24 am on January 28, 2010 Permalink | Reply

                I’m so glad you enjoyed my challenge! Your bars look phenomenal =D. Also, I’m thrilled you tried it gluten-free!

              • Ivonne 5:30 pm on February 2, 2010 Permalink | Reply

                Glad you liked the challenge! Well done!

            3. pixeltheatre 12:01 am on July 27, 2009 Permalink | Reply
              Tags: chocolate, , marshmallow   

              Daring Bakers 21st Challenge: Mallows (Chocolate Covered Marshmallow Cookies) 

              The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.  I was thrilled when I saw that marshmallow was part of the challenge. It is something I had wanted to try making for a while, but had never got around to it. This particular cookie also had a more personal appeal to me. I grew up with “whippets“, the name of this type of cookie produced by Viau in Québec. I have fond memories of the way my father taught sis and I to eat this cookie: eat the chocolate covering first, then “inhale” the marshmallow in one breath; a technique which horrified my mother (JP!!), and naturally delighted us. 🙂

              Last Sunday, I finally started on this recipe. We have had a very hot and dry spell, here in Vancouver, and I was worried it would affect the setting time for the marshmallow and chocolate. Nonetheless, time was running out and I went to work. The cookie base was as simple as can be. I was worried how wet and sticky it remained even after the refrigeration period, but it yielded a very nice base, almost a wringer for the original cookie. The marshmallow part turned out to be almost as simple as whipping up a meringue. Since I could not find light corn syrup, I opted for one of the options suggested in the forum, namely half glucose syrup and half normal corn syrup. It worked beautifully (but man, is that stuff sticky when you pipe it…). The ‘mallow setup quickly enough and I was off to the glazing part. Again, simple enough, using my potato masher as the holding and dunking tool. The heat didn’t help in this case at all. It was still soft come the next morning. After reading one of my DB colleague’s problem with chocolate blooming after she had refrigerated the cookies, I was hesitant to resort to that. So I took a couple to work that morning and stored it in the fridge. Not a problem. The chocolate kept its beautiful luster and I became addicted, once more, to this luscious cookie. It will definitely be part of my cookie roster.

              Thankfully we had the option of doing one or both of the cookies for the challenge. The weather being what it is right now, I stopped at this one.  A great challenge, it really piqued my curiosity in marshmallow making. It’s an area I’ll explore more come Fall and more suitable baking climate. Thanks for a great challenge, Nicole!

              Mallows (Chocolate Covered Marshmallow Cookies)IMG_0786
              Recipe courtesy Gale Gand, from Food Network website

              Prep Time: 10 min
              Inactive Prep Time: 5 min
              Cook Time: 10 min
              Serves: about 2 dozen cookies

              • 3 cups (375grams/13.23oz) all purpose flour
              • 1/2 cup (112.5grams/3.97oz) white sugar
              • 1/2 teaspoon salt
              • 3/4 teaspoon baking powder
              • 3/8 teaspoon baking soda
              • 1/2 teaspoon ground cinnamon
              • 12 tablespoons (170grams/ 6 oz) unsalted butter
              • 3 eggs, whisked together
              • Homemade marshmallows, recipe follows
              • Chocolate glaze, recipe follows

              1. In a mixer with the paddle attachment, blend the dry ingredients.
              2. On low speed, add the butter and mix until sandy.
              3. Add the eggs and mix until combine.
              4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
              5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
              6. Preheat the oven to 375 degrees F.
              7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
              8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
              9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
              10. Line a cookie sheet with parchment or silicon mat.
              11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
              12. Lift out with a fork and let excess chocolate drip back into the bowl.
              13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

              Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

              Homemade marshmallows:
              • 1/4 cup water
              • 1/4 cup light corn syrup
              • 3/4 cup (168.76 grams/5.95oz) sugar
              • 1 tablespoon powdered gelatin
              • 2 tablespoons cold water
              • 2 egg whites , room temperature
              • 1/4 teaspoon pure vanilla extract

              1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
              2. Sprinkle the gelatin over the cold water and let dissolve.
              3. Remove the syrup from the heat, add the gelatin, and mix.
              4. Whip the whites until soft peaks form and pour the syrup into the whites.
              5. Add the vanilla and continue whipping until stiff.
              6. Transfer to a pastry bag.

              Chocolate glaze:
              • 12 ounces semisweet chocolate
              • 2 ounces cocoa butter or vegetable oil

              1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

              • Lauren 10:57 am on July 27, 2009 Permalink | Reply

                Yum!! Your mallows look amazing =D. My chocolate also didn’t want to set very much, and the fridge seemed to do the trick. Beautiful job on this challenge!!

              • suzon 3:12 pm on July 31, 2009 Permalink | Reply

                Mon dieu, mon dieu, mon dieu. Moi qui est folle-dingue des Whippets. Tu me fais saliver la mère. Une chance qu’il y a tous ces fuseaux horaires entre nous parce qu’ils ne seraient pas restés longtemps dans ton frigo, tes Whippets-maison. They look absolutely and devinely delicious. Bravo !

              • pixeltheatre 2:57 pm on August 1, 2009 Permalink | Reply

                Thanks Lauren! Merci la mère! 🙂

            4. pixeltheatre 12:02 am on April 27, 2009 Permalink | Reply
              Tags: , chocolate,   

              Daring Bakers 18th Challenge: Cheesecake Centerpiece 

              The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. One of my favorite cakes, after Boston Cream pie (which is actually a cake and not a pie), this challenge came at a good time. I finally had an opportunity to serve this challenge to a large group of people instead of facing the challenge of eating it alone or pushing it to my honey. Easter dinner was on the near horizon, and that’s where this cake was headed. I have to admit it was one of the easiest cheesecakes I have made. We were encouraged to use any flavoring we wanted, but when I read the Mexican Turtle variation included in the recipe, I knew it was the one I wanted: bittersweet chocolate, pecans and caramel sauce. Hummm.hmm… To keep with the theme, I added a tablespoon of tequila to the mix. I paired this cake with my favorite salted caramel sauce. The final result was very creamy and quite rich and to die-for, if I may say so myself. Although some of my fellow Daring Bakers experienced some problems with water-logged crusts due to water seeping in, I was pleased my foil-wrapped aging spring-form stayed tight. Now looking forward to next month’s challenge AND the first Daring Cooks challenge (which will be a lot of fun to do — the recipe was posted on Friday). Watch this space on May 14th for the results of this new set of challenges.

              Abbey’s Infamous Cheesecake


              2 cups / 180 g graham cracker crumbs
              1 stick / 4 oz butter, melted
              2 tbsp. / 24 g sugar
              1 tsp. vanilla extract


              3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
              1 cup / 383 g sugar
              3 large eggs
              1 cup / 8 oz heavy cream
              1 tbsp. lemon juice
              1 tbsp. vanilla extract (or the innards of a vanilla bean)
              1 tbsp tequila


              1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

              2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

              3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

              4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

              5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

              Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

              Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

              ** Mexican Turtle – add a bar of melted dark chocolate (between 3 and 5 oz., to taste) to the batter, along with a teaspoon of cinnamon and a dash of cayenne pepper (about 1/8 tsp.). Top it with pecan halves and a homemade caramel sauce.

              Salted Caramel Sauce

              • 1/2 cup salted butter
              • 1/2 cup heavy cream
              • 1 cup granulated sugar
              • 1/2 cup water
              • 1/16 teaspoon sea salt (or kosher salt)

              To make the salted butter caramel: In a saucepan set over medium-low heat, melt the butter in the heavy cream. Immediately remove from the heat and set aside.

              Place the sugar in a separate saucepan set over medium heat. Sprinkle the water over the sugar and allow it to dissolve over the heat without stirring. As the sugar begins to caramelize, occasionally shake and swirl the pan to evenly distribute the color.

              When the caramel is a rich golden color, remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Take care to stand back during this process; the hot caramel will bubble up the sides of the pan.

              Return the caramel to the lowest heat setting, whisking constantly. Cook and stir the salted butter caramel for 2 minutes over the low heat. Remove from the heat and season the sauce with the 1/16 teaspoon sea salt; stir until it is dissolved completely.

              • Baking Monster 8:24 pm on April 27, 2009 Permalink | Reply

                This looks amazing.

              • asti 4:12 pm on April 28, 2009 Permalink | Reply

                pecans and salted caramel.. yummm. Great job

              • Chantal 7:05 am on April 29, 2009 Permalink | Reply

                I’m glad you had a crowd to share that with, it looks soooo sinful!

              • Lauren 2:31 pm on April 29, 2009 Permalink | Reply

                Mmm, your cheesecake looks amazing!! The flavours sound divine =D.

              • Nicole 3:15 pm on April 29, 2009 Permalink | Reply

                Oh I could lick my screen right now… that looks so good!

              • JennyBakes 12:49 pm on May 3, 2009 Permalink | Reply

                This looks delicious. Thanks for being a part of the April Daring Baker’s Challenge!

                Jenny of JennyBakes

              • Debyi 7:29 pm on May 3, 2009 Permalink | Reply

                Your cheesecake sounds scrumptious! Yummy!

              • pixie o 7:35 pm on May 7, 2009 Permalink | Reply

                very decadent! did the tequila still give it an edge? =)

            5. pixeltheatre 3:15 pm on February 8, 2009 Permalink | Reply
              Tags: , chocolate, cupcake, See's, Toffee-ettes   

              Toffee-ettes® mini chocolate Valentine’s candy cupcakes 

              As a fan of the Food Network’s Iron Chef America, I find it fascinating how chefs can incorporate one single ingredient into so many different dishes (trout ice cream, anyone?….)  So, when an email arrived from a representant of See’s Candies®, offering me a chance to develop other sweets using their own products, I jumped at the chance of playing mini Iron Chef!

              My challenge was to come up with a Valentine’s day treat using one of See’s many candy products. Unfortunately, See’s Candies ® shops are not in Canada, but they were happy to send me a couple of products of my choice. I looked through the site and it was a tough choice. In the end, I settled on See’s Toffee-ettes® and Dark Mint Krispys®.

              My next challenge was to find a recipe that used simple ingredients and was quick to prepare. I settled on the tried and true recipe for my cream cheese and chocolate mini-cupcakes. The chocolate batter is a cinch to put together and has a wonderful deep flavor. Add crushed Toffee-ettes® for texture and you’ve got a nice two-bite chocolaty-sweet and crunchy cupcake. Here’s the final recipe:

              Toffee-ettes® mini chocolate Valentine’s candy cupcake

              Preheat oven to 350F.

              Dry Ingredients:

              In a medium bowl, mix well together using a whisk:

              1-1/2 cups all-purpose flour
              1 cup granulated sugar
              1/4 cup cocoa
              1 tsp baking soda
              1/2 tsp salt

              In a large measuring cup, or small bowl, mix together:

              1 cup cold water
              1/2 cup vegetable oil
              1 Tbsp white vinegar
              1 tsp vanilla

              Pour liquid ingredients into dry ingredients, whisk well until smooth. Crush approximately 10 Toffee-ettes® nuggets using a small processor. This should yield about one cup of crumble. Fold the crumble into the batter. Fill each cupcake liner to 3/4 full. Bake 16-18 minutes. Freezes well, and thaws in just a couple of minutes. Yields about 48 mini cupcakes.

              Toffee-ettes® make a versatile add-on to many baked goods. The only challenge would be to keep them around long enough. They’re addictive just on their own! Stay tuned for my take on the Dark Mint Krispys®.

              • markjohnhiemstra 3:37 pm on February 8, 2009 Permalink | Reply

                Oh, that looks good. I wonder how it would work out, as I’m in Canada, to replace the candy with some Crispy Crunch, or Smarties. I’ma try and see what happens.

              • pixeltheatre 4:00 pm on February 8, 2009 Permalink | Reply


                Almond Rocca would also work, and Ferro Rocher would also come close to the texture. A mixture of Skor bar and almonds would be another option. See’s Candy do ship to Canada. Thanks for posting!

              • Reverend Tex B. Acon 8:53 pm on March 30, 2009 Permalink | Reply

                Thanks for providing more Bacon information to the World! Praise B!(acon)

              • Samuel L. 2:57 am on April 24, 2009 Permalink | Reply

                If you want to hear a reader’s feedback 🙂 , I rate this post for 4/5. Detailed info, but I just have to go to that damn msn to find the missed bits. Thanks, anyway!

              • Goji More 3:24 am on October 29, 2012 Permalink | Reply

                Hurrah! In the end I got a website from where I can truly take valuable facts regarding my study and knowledge.

            6. pixeltheatre 12:02 am on August 30, 2008 Permalink | Reply
              Tags: bittersweet, chocolate, , eclairs   

              Daring Bakers – 10th Challenge: Chocolate Eclairs! Hum…chocolate… 

              This month’s challenge, hosted by Tony Tahhan and MeetaK, was scrumptious chocolate eclairs, taken from Pierre Herme’s Chocolate Dessert. This recipe yielded one of the best recipe recipe for choux paste I have ever made. I couldn’t believe how light the eclairs turned out. 

              Though we had the choice to use any type of cream for the inside, I chose to follow the recipe fully and did the bittersweet chocolate pastry cream and the bittersweet chocolate sauce. The result was a trip to chocolate heaven! I’ll definitely do this one again.

              I completed the challenge the weekend after it was posted.  It’s been a long month waiting for the next challenge. Bring it on!

              • steph (whisk/spoon) 5:20 pm on August 30, 2008 Permalink | Reply

                these look great, and i’m so glad to see the choux paste was perfect for you!! for me, not so much…mine didn’t deflate or anything, but they were quite crusty.

              • rainbowbrown 7:36 pm on August 30, 2008 Permalink | Reply

                They look so good, how nice to have found a good choux recipe.

              • maybelles mom (feeding maybelle) 7:43 pm on August 30, 2008 Permalink | Reply

                great job. I followed the recipe as well and it did work out just fine.

              • culinography 9:18 pm on August 30, 2008 Permalink | Reply

                Beautifully done! And good for you for being so prompt… I’ve promised myself that there will be no procrastinating next month! Too much stress! 🙂

              • HoneyB 6:25 am on August 31, 2008 Permalink | Reply

                I’m ready for the next challenge also! Hoping its something savory. I think I’ve gained weight over the last months with all the sweets!

              • claire 1:52 pm on September 1, 2008 Permalink | Reply

                Glad you enjoyed the challenge. They look fantastic!

              • Ruth 12:15 pm on September 2, 2008 Permalink | Reply

                Your eclairs look great. Another great Daring challenge

              • shellyfish 1:11 pm on September 2, 2008 Permalink | Reply

                It must have been so hard for you to wait so long before posting! They look great! Wonderful job indeed…

              • Angela 3:07 pm on September 2, 2008 Permalink | Reply

                They look awesome! And I also loved the choux pastry recipe. I’ll definitely keep using it in the future.

            7. pixeltheatre 12:13 am on April 27, 2008 Permalink | Reply
              Tags: , chocolate, , lollipops   

              Daring Bakers – 7th Challenge: Cheesecake Pops 

              Where has the month gone!… Back to working fulltime, my food blogging has come to a veritable stop, Cheesecake Popsthough I’ve been cooking and baking more than ever. 🙂

              This month’s challenge was hosted by Elle – Feeding My Enthusiasms and Deborah – Taste and Tell.
              The recipe involved making cheesecake and turning it into lollipops coated with chocolate. I decided to do half the recipe – the original calling for five (5) 8 oz bricks of cream cheese – way too much cheesecake to have around the house. Everything turned out fine. My baking time was more 1h15 hours than the 35 minutes called in the recipe. The consistency was really nice and silky, and a snap to do in the mixer, meaning this is a recipe I’ll definitely be turning to again. Though the process was simple, there was a lot of time involved in letting things cool, then freeze. I tried to form the balls using an ice cream scooper, which sort of worked. The resulting shapes weren’t the most delicate (or lollipop-like), but looked a bit better once coated with the chocolate. In retrospect, I should have slightly frozen the cheesecake before scooping.

              Thanks for the challenge, ladies! 🙂

              BTW, Daring Bakers now has a new website/Forum with a section open to anyone interested in baking and meeting DBers. More details here.There are now over 1,000 registered Daring Bakers!

              AddThis Social Bookmark Button

              • Rosa 1:12 am on April 27, 2008 Permalink | Reply

                Great job! Those pops look delicious!



              • Dolores 1:41 am on April 27, 2008 Permalink | Reply

                Yeah, I used a cookie scoop with pretty much the same results. I think par-freezing the cheesecake might be the solution.

              • Jerry 6:34 am on April 27, 2008 Permalink | Reply


              • marye 8:55 am on April 27, 2008 Permalink | Reply

                Melted chocolate fixes nearly anything!

              • Susan 10:09 am on April 27, 2008 Permalink | Reply

                Very nice. I agree about the freezing before scooping — I’m going to try that next time.

              • JennyBakes 4:55 pm on April 27, 2008 Permalink | Reply

                I froze before scooping and mine still looked pretty messy. 🙂 Nice job on yours, you sound busy but you still fit it in!

              • Deborah 6:34 pm on April 27, 2008 Permalink | Reply

                I’m glad you were able to fit the challenge in, despite your busy work schedule! They look great!

              • Molly W 10:08 pm on April 27, 2008 Permalink | Reply

                Your pops do look yummy, even though I don’t like cheese cake. Isn’t it interesting how cookbook recipes have these little glitches, like needing to cook it twice as long. Makes you think.

              • Lucy V 1:38 am on April 28, 2008 Permalink | Reply

                Beautiful looking cheesecake pops, despite the hassles with shaping them. When it comes to cooking times, I realized that my current oven cooks so much faster than my last oven that I have to check everything early! For the most part, I always consider a time in a recipe as an indication and never the rule.

              • Lisa 9:23 pm on April 28, 2008 Permalink | Reply

                Yep, a good dip in chocolate makes ANYTHING look good – and when your talking about cheesecake – well the chocolate doesn’t have to work very hard 🙂

              • Tina 4:04 pm on April 29, 2008 Permalink | Reply

                Great Job!! mine were messy either way hehe.. But they were great and your look wonderful!

            8. pixeltheatre 12:01 am on February 12, 2008 Permalink | Reply
              Tags: chocolate, e-card, Google earth, Valentine   

              Free Valentine e-cards from Chocomap 

              Valentine e-cardFrom the folks who brought the Chocomap, free valentine e-cards, designed to let that person you really care, without the calories.

              Check it out at: Send an e-card bonbon

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