Celebrating A Year In Someone's Kitchen

I can’t believe a whole year has gone by since I began this blog.

As the saying goes “time flies when you’re having fun” and indeed it has been a lot of fun posting a different recipe for fifty two weeks. I’ve also enjoyed the comments and interest some have shown.

This has been a great learning experience for me. Besides learning new computer skills I’ve also became more comfortable with my camera and was able to take some decent shots of the food I prepared.

One of my greatest challenges was choosing a feature recipe each week from my collection of many.

Fifty two recipes barely scratch the surface of the number of recipes that I enjoy making on a daily basis.

Perhaps some requests would have taken this blog in a completely different direction but I’m happy to have shared many of the recipes that have been our favourites over the years.

This year I’ve decided to try my hand at putting together a cook book instead of posting more recipes on my blog.

Not having done something like this before, I’m preparing to take on the challenges that this new venture may present.

I hope to use some of the recipes from my blog along with others that have not been posted.

I will certainly miss posting weekly recipes therefore will consider sharing some special recipes on my blog from time to time.

A special thanks to all those who have supported and encouraged me in this past year and are willing to do the same in my new endeavor.

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"I'm glad that's over, blogging is exhausting!"

(Drag your mouse over Norah to find out where he likes to be pet and where he doesn't.)

Vanilla Custard Fruit Tarts

It’s always a good idea to have a few boxes of ingredients in the cupboard or freezer that can be quickly put together to create a delicious dessert.

There are definitely times when you need a sweet ending to a special dinner but don’t have the time or inclination to spend hours in the kitchen.

These Vanilla Custard Fruit Tarts come together very quickly with frozen tart shells, a box of instant vanilla pudding, milk and sour cream.

Fresh strawberries, raspberries, blueberries or blackberries really dress up the tops of these tarts. If fresh fruit is not available canned fruit pie filling works in a pinch and it pays to have a can in the pantry.

These tarts taste as good as they look and compliments are sure to follow… no one needs to know about the shortcut!


Vanilla Custard Fruit Tarts
1 package frozen tart shells (12 large or 18 mini tarts)
1 cup sour cream
1 cup milk
1 package instant vanilla pudding (4 serving size)
fresh berries
1 pouch clear glaze (optional, follow package instructions)

1. Bake tart shells according to package directions and cool completely.
2. Beat sour cream and milk with electric beater until smooth.
3. Blend in pudding mix until mixture is smooth and slightly thickened.
4. Pour into baked and cooled tart shells.
5. Refrigerate 20 minutes until set.
6. Arrange fresh berries on top of tarts and brush clear glaze over berries if desired.
7. Refrigerate.

Notes, Tips and Suggestions

• Pour filling into an 8 inch baked pie shell instead of tart shells then refrigerate 1 hour to set.
• Clear glaze is optional but gives the fruit a glossy finish which also helps to preserve the fruit.
• Add a swirl of whipped cream on top of fruit for a little extra presentation and taste.
• Place some thinly sliced bananas into the bottom of baked shells before adding custard for a little twist on texture and taste.

Chocolate Biscotti

I have a great from scratch recipe for Chocolate Biscotti in my collection but this short cut recipe ranks a close second.

The method of preparation is basically the same but the use of purchased chocolate cake mix eliminates much of the measuring and comes in handy if you are out of cocoa powder.

I’ve tried using vanilla and lemon cake mixes but the chocolate flavour definitely gives the best results.

Biscotti have certainly come a long way from their humble beginnings and seem to have recently become a more popular choice.

While growing up I remember Biscotti being a part of many breakfasts and they were usually dunked into a large cup of café latte.

The combination of simple ingredients including flour, sugar, oil and the zest from an orange or lemon was standard. When possible, the addition of almonds or candied fruit made them extra special.

The substitution of butter for the oil and addition of delicious chocolate, pistachios and dried cranberries just to mention a few ingredients has taken the Biscotti to another level.

They have graduated from the breakfast table to many trendy cafes and specialty bake shops.

Their crisp, crunchy texture along with the perfect shape still makes them excellent for dunking into café latte, a glass of cold milk or a cup of steaming espresso.

I believe the twice baked process intensifies the flavour and certainly prolongs shelf life.

Come to think of it I don’t ever remember eating stale Biscotti... although they never seem to be around long enough to become stale.


Chocolate Biscotti
1 package Chocolate cake mix
1 cup all purpose flour
½ cup butter or margarine (melted)
2 eggs
1 cup chocolate chunks (mix of dark, milk and white)

1. Sift together cake mix and flour into a bowl.
2. Add melted butter and eggs.
3. Beat at low speed with electric mixer until well blended.
4. Stir in chocolate.
5. Divide dough in half and shape each half into a 12x2-inch log.
6. Place logs on lightly greased or parchment lined baking sheets.
7. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean..
8. Remove logs from oven, cool for 5 minutes.
9. Using serrated knife cut logs into ½ inch slices and arrange flat on baking sheet.
10. Bake Biscotti 10 minutes more then remove to cooling racks to cool completely.
11. Store in an airtight container.

Notes, Tips and Suggestions

• Place a sheet of aluminum foil on lower oven rack to prevent Biscotti logs from burning on the bottom.
• Instead of adding chocolate chunks substitute almonds then dip one end of the Biscotti into melted chocolate.
• Cut Biscotti diagonally for better presentation.
• Try different chocolate mixes. I prefer using the lighter chocolate like Swiss or German cake mixes but the darker fudge mix also works well if you prefer a very dark chocolate Biscotti.
  
• These freeze exceptionally well.