Family Bites

How to Make a Coffin Cake

We are in full-on Halloween mode this week, and I couldn’t be more pleased about. A costume has been decided on, snacks for the scary-movie-marathon-sleepover have been planned, and Elsa from Frozen, and her sister, the friendly Lion (aka my nieces), will be joining us for a pizza dinner before the under 12s head out to do some candy collecting. In other words, Friday night is shaping up to be both a little fun and frightening.

All that’s missing from our celebration is a deadly dessert, and I’m fairly certain this simple coffin cake would fit the bill perfectly. As you can see from the recipe, it comes together lickety-split quick, and if you’re thinking who needs to eat a sweet treat before the kids head out to trick or treat, you’re obviously more rational than I, in which case I say, bake it up and send it into the class for a Halloween party, serve it at your own spooky soiree if you’re planning something fun for this coming Friday night, or have the kids make this themselves at some point this week when they’re bored and looking for a project to sink their teeth into.

Coffin Cake

• 1 – 9”x 13” chocolate cake (store-bought or homemade)
• 2 cups chocolate frosting
• 6-8 drops black food colouring or gel colouring paste
• Silver dragees or candies
• 2 cups chocolate cookie crumbs
• Gummy worms
• Plastic or candy skeleton heads or bones
• Cardboard tombstone (you can also make one with a cookie, if you like)
• Silver cake board

Place the cake in the freezer for 30 minutes.  While the cake is chilling, add the black colouring to the chocolate frosting and mix to combine.

Remove the cake from the freezer and place it on a cutting board.  Using a serrated knife, carve away the top corners and sides of the cake to create a coffin shape.  Discard the scraps and transfer the cake to the silver cake board.

Position the cake on the board on an angle and ice the top and sides of the cake with the black frosting.

Outline the top of the coffin with silver candies and an "RIP" in the middle of the cake. Scatter the cookie crumbs around the base of the coffin and over the cake board.  Press the gummy worms into the “dirt” and distrubute the bones over the surface. 

Build up a small pile of the cookie crumbs and insert the tombstone beside the top of the coffin.

Our BIG Summer Surprise

Life is full of plenty of surprises, and I’m happy to tell you that we’ve received a very special one. It’s not a move to a new location, or a cooking show, as one reader friend guessed. It’s actually much better, based on my experience to date.

In late February of 2015, our family of four will become a party of five as we are expecting our third child! I’ll pause for a minute while you take a seat. Are you as shocked as we were? To say it’s a surprise is an understatement, and to say we’re excited completely minimalizes how everyone feels about this new person that’s joining our family.

As you mentally try to do the math on our kids’ ages, let me help you out. Yep, the boys will be 13 and 14 years old when their new sibling arrives. It’s a huge gap, for sure, and I’d be lying if I said I wasn’t a tiny bit nervous about going back to baby days and starting over while simultaneously living in a house full of teenagers. But then I think about my two nieces, who are 3 ½ and 2, and I focus on how much the boys adore those girls (and vice-versa – it’s a mutual love fest when they are together) and I feel confident that this baby is going to grow up with the most loving, protective, and caring brothers anyone could hope for. 

Of course, they have their concerns and wonder how their life will be different: will they be able to continue having sleepovers with a baby in the house (the answer is yes), will their friends still be able to come over and hang out (also, yes), and are we going to have the time to pick them up from the movies at 11pm (yep, there are two of us here and we both don’t need to be with the baby at all times). I think we’ve done a good job of convincing them that while our lives are definitely going to change, it will almost undoubtedly be for the better.

As far as my 18-week pregnancy is concerned, I have no complaints! I’ve never been sick with any of my babies (so sorry if you have!), and while even the tiniest of offensive smells can make me gag repeatedly (as can a myriad of 10,000 other things) I feel pretty great for a 38-year-old pregnant person. I’ve gained very little weight to date; I’m sporting a Fitbit on my right wrist and aim for my 10,000 steps daily, which usually equates to fitting a 40-minute walk into my day; and I have three in-house male midwives making sure I get plenty of rest, don’t lift anything too heavy, and eat often. 

Speaking of eating, my appetite resembles that of a toddler, but I’m working through it. I currently crave anything white and bland (toasted bagels have become a morning staple), and I’m having trouble downing salads (except a kale Caesar) and most vegetables (unless they’re roasted or turned into soups). I also have very little time for meat, although I make myself eat it. There are no crazy cravings to speak of, and I’m making an effort to incorporate more whole-grains into my daily meals. This week I’ve replaced those beloved bagels with this dense and wholesome cinnamon raisin bread, which I slice, toast and cover with a thick smear of natural, crunchy peanut butter or a generous knob of butter. I figure it’s got to be better for me than the processed bread products I’ve been living on for the past four months and the extra protein from the peanut butter can only be good for me.

I’ve wanted to get into the habit of baking more bread, and this seemed like the perfect place to start. The recipe is slightly adapted from both the Smitten Kitchen blog and Peter Reinhart, the whole-grain baking expert. It makes two loaves, one of which I freeze, and tastes pretty fantastic any way you choose to eat (is it weird that I want to make a grilled cheese sandwich using thick-cut slices of this bread and smelly aged cheddar cheese?).

So there you have it: our BIG surprise of the summer of 2014! Any questions? Feel free to ask in the comments.

Whole-Grain Cinnamon Swirl Raisin Bread

Makes 2 9-inch loaves

Bread

• 5 cups whole-wheat flour, plus extra for the counter
• 1 ¼ cups rye flour
• 1 tablespoon kosher salt
• 5 tablespoons brown sugar 
• 1 large egg, beaten
• ¼ cup melted butter, cooled to lukewarm
• 1 ¼ cups lukewarm water
• 1 ¼ cups lukewarm milk
• 1 ½ tablespoons instant yeast

Filling

• ½  cup granulated sugar
• 1 tablespoon cinnamon
• ½ cup raisins 
• 2 teaspoons all-purpose flour
• 1 large egg beaten with 1 tablespoon water

To make the bread dough, in the bowl of an electric mixer, combine water, milk and sugar, then whisk in yeast until dissolved. Add the beaten egg and oil and whisk until combined.

In a separate bowl, whisk together the flours and salt. Add this to the yeast mixture, and, using the paddle attachment, mix on the lowest speed for 1 minute. The dough will be wet but don’t fret. Let it rest for 5 minutes.

Switch to the dough hook and knead the dough on medium-low for 2 more minutes. The dough will seem firm and smoother, ideally sticky to the touch, but if it’s still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed. Continue to knead with dough hook for 4 minutes.

Scrape dough out onto lightly floured counter. Knead a few times, then form into a ball and let it rest, covered by the empty bowl placed over top of it. Let rest for 10 minutes and then repeat this process — kneading a few times, then resting for 10 minutes — two more times.

Transfer the round dough ball to lightly oiled bowl and cover with plastic wrap. Let proof at room temperature for 60 to 70 minutes, or until doubled in bulk.

Meanwhile, prepare the filling by combining the sugar, cinnamon, raisins, and flour in a small bowl.

Turn the risen dough out onto a floured counter and divide it into two equal pieces. Roll each into a long, thin rectangle, about 16-x-8 inches. Brush the dough with the beaten egg and water mixture. Sprinkle half the filling evenly over the egg.

Beginning with a short edge, roll the dough into a log. Gently press the side seam and ends closed, and place the log in a lightly greased loaf pan. Repeat with remaining dough and filling.

Cover the loaves with lightly greased plastic wrap, and allow the bread to rise for another hour at room temperature. Preheat the oven to 350°F.

Bake the bread for approx. 40 minutes, rotating the loaf once for even color. When done, it will sound a bit hollow when tapped on the top. Let cool for 15 minutes before removing from the pan.

Cheesecake Mousse Shots

The road trips, day trips, and vacations are over and we are staying put for the final week of summer. Part of me is in denial that this time next week we'll be filling backpacks and getting ready to send our first born to high school, and the other part just wants to get back to a routine so my house can be returned to order, our meals properly planned, and the kids see bedtimes that are earlier than almost-midnight.  

Having said that, I’d still like to cram in one more trip to the drive-in, some swimming, and a big family barbecue, if only to have an excuse to serve these cheesecake mousse shots to the people I think will love them most. I made these for my friend’s bridal shower yesterday, and I honestly think they’re the easiest, tastiest bite you can assemble for any gathering, regardless of the season. The guest of honour sent me a text late last night to let me know that her soon-to-be husband put back three of them post-party, reaffirming what I already knew about these sweet treats: they’re really, really good.

Even better than the fact that they’re tasty, is that they couldn’t be easier to make. Using only five ingredients, they whip up easily and can be topped with any fresh fruit you have on hand. The shot glasses provide a perfectly sized portion, allowing you to taste other desserts that may be available without feeling as though you’ve completely indulged. However, if you wanted to offer only these to your friends, place the filling in small mason jars instead of one ounce glasses for a more generous serving.

A note about the shot glasses: I have 30 or so and use them for mini desserts and individual servings of veggies and dip (fill halfway with dip and insert long, thin veggies - carrot, celery, cucumber, and peppers work well – into the centre of the glass). I purchased mine from the dollar store and they are sold in packages of three or four for just one dollar – you really can’t beat the price. 

Cheesecake Mousse Shots

Makes 16

• ½ cup cream cheese
• ½ cup powdered sugar
• 1 cup chilled whipping cream
• 4-6 graham crackers, crushed into crumbs
• Fresh fruit (berries, peach slices, etc.)

In the bowl of a food processor fitted with a steel blade, combine the cream cheese and powdered sugar and beat until smooth.

In a large bowl, whisk cream until soft peaks are formed.

Fold the cream cheese mixture into the whipped cream until well combined.

Carefully transfer the mousse to the shot glasses using a small spoon or piping bag (this is what I do). Top with a small spoonful of the graham cracker crumbs and a berry or piece of fruit. Refrigerate until ready to serve.

Cheesy Onion Bread

Last week, I challenged myself to eat in a way that would seem fitting for the first week of January, but a little unusual for the beginning of July, when summer barbecues, backyard gatherings, and vacations are in full swing. I packed away the dairy, grains, sugar, alcohol, and carbs, and for six days I ate nothing but fresh fruit, vegetables, and healthy proteins.

We’ve been eating a lot lately, and most of it hasn’t been very good for us. There’s been nearly a month of celebrations at home, with school graduations, end of year parties, and Canada Day cookouts; there have been new burger restaurants to try; ice cream cones to consume for keeping cool; and a few too many pitchers of sangria, because it would be a shame not to take advantage of the fabulous fruit available to us right now, and soaking it into boozy deliciousness is one of the best ways to enjoy it. 

All of this to say, my system finally felt like it needed a little reset, and last week was the best time to do it as we had nothing penciled into the calendar that would get in the way of a detox diet. I won’t bore you with the details of a week filled with no wine, but let’s just say that it was a challenge for sure. I didn’t force the rest of the family to eat this way, of course, but considering I’m not a short-order cook, by default their dinners were healthier than usual, and there were no treats taunting them from the kitchen counter that week. It was a good thing for all of us, and when we went away on the weekend, I resumed “normal” eating, but found that as soon as we came home I was ready for another little reset.

We are leaving for a ten-day vacation on Friday, so the fridge is currently full of berries and cherries, and fixings for salad. Salmon is on the menu tonight, and I have crazy cravings for a bowl of soup, so I suspect this potato and corn chowder might find its way to the table this week.  But, what I won’t be serving, sadly, is this cheesy onion bread.

Similar to garlic bread, but tasting more like a crisp grilled cheese sandwich, this bread is perfect for summer dinners. It goes well with salad and pasta, grilled meats and veggies, and is perfect for plunking in the centre of the table and letting your table mates tear it apart with their fingers. It’s made with a few of my favourite things - bread, cheeses and butter – and would be a nice alongside this stovetop shrimp boil, a summer dinner I can’t wait to cook again.

Cheesy Onion Bread

Serves 4-6

• 1 country loaf (about 10" x 4")
• 6 tablespoons butter, softened
• 1/3 cup grated Parmesan cheese
• 1/2 cup grated cheddar or mozzarella cheese
• 1 green onion, trimmed, split in half lengthwise, and thinly sliced
• 1/2 teaspoon ground mustard powder
• Salt and pepper

Preheat the oven to 450°. Make deep cuts into the bread, about one-inch apart, taking care not to cut through to the bottom. 

Using a rubber spatula or wooden spoon, stir together the butter, parmesan cheese, cheddar cheese, green onion and mustard powder. Season with salt and pepper. 

Smear the cheese mixture evenly into the cuts, spreading it onto the bread. Wrap the loaf in aluminum foil and bake for 15-20 minutes, or until butter is melted, cheese is gooey, and the outer edges of the bread are crisp. Unwrap the bread and allow it to cool for 5 minutes or so before serving. 

Flatbread Five Ways

Everyday after school the boys bolt through the house to the kitchen in search of food. Their shoes are still on, the backpacks haphazardly tossed into the middle of the hallway, and they arrive with toques in hand and jackets only slightly undone. And everyday I ask them to at least remove their shoes and wash their hands before they stuff their face with food. The roll their eyes, retreat to the hallway, and begrudgingly strip themselves of their outside clothing before they devour whatever they can find in the fridge.

Not surprisingly, they often default to something sweet. We’ve all experienced the 3pm snack attack that hits hard in the middle of the afternoon, but when you pair those hunger pains with the ferocious appetites of tween/teen boys you’re left with a meal-sized snack that’s mostly made of empty calories and sugar.

Which is why I’m making flatbread. 

Last weekend, I was invited to a lunch hosted by KitchenAid. Each invitee brought a guest, and as a group we cooked a feast with Canadian chef Lynn Crawford. While the entire meal was memorable, it was the flatbread that left a mark on me. I immediately thought of all the ways I could put my own twist on this delicious dish, when my friend Tess, who was my plus one, told me she made it for her boys for an after school nibble. I knew this was another stroke of brilliance in a long line of good ideas she has and committed to try it myself. 

The next day I prepped the dough, which took five minutes, gave it less than an hour to rise, and slathered the rolled out pieces with pesto, prosciutto, and fresh mozzarella. It was baked and bubbling when the kids walked in the door and to say they were pleased would be a gross understatement.

I made the dough again and served it as an appetizer for a dinner with friends. And then again, only this time I brushed it with garlic oil and paired it with warm pizza sauce for dipping. And finally, the golden grilled pieces were given a spring makeover with mashed peas, salty Parmesan, crisp radish, and crumbled bacon. When it works well for the kids, I’m thrilled. But if I can distort the details just a little, and make something that’s dinner party worthy too, well, that’s even better. Friends, I think I may have just found your go-to appetizer for spring. 

Flatbread Five Ways

Bread recipe adapted from Lynn Crawford

• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup warm water
• 1 tablespoon yeast
• 1 tablespoon honey
• 1/4 cup olive oil

Combine the flour and salt in a medium mixing bowl and set aside. In a glass measuring cup, stir together the water, yeast and honey and let sit for 10 minutes, or until mixture is frothy. 

Pour the yeast mixture into the flour; add the olive oil, and stir to combine. You should be left with a soft and smooth dough that's slightly sticky to the touch. If it seems a little dry, add a few more drops of water to achieve the desired texture. Cover the bowl with plastic wrap or a tea towel and let rise for 1 hour, or until doubled in bulk. 

Preheat the oven to 400 degrees (alternatively, you can oil your grill pan and place it over medium heat). 

Divide the dough into four equal portions. On a lightly floured surface roll the dough into long teardrop shapes, about 4-inches wide by 12-14-inches long and 1/4-inch thick. Place on a parchment-lined baking sheet and let rest for 10-15 minutes. 

Cover the dough with desired toppings (see below for ideas) and bake for 10 minutes (grill for 2 minutes per side) or until the dough is puffed and the edges are golden brown. 

Serves 4 - 6

Topping Suggestions:

• Cover dough with pesto, thinly sliced prosciutto, fresh mozzarella, and red pepper flakes and bake as per recipe instructions.
• Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium-low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.
• Brush garlic oil over dough, bake as per recipe instructions, brush another layer of oil over top of the baked dough and serve with extra oil or warm marinara/pizza sauce for dipping.
• Cover dough with grated aged cheddar, cooked bacon or pancetta and caramelized onions; bake as per recipe instructions. Garnish with fresh arugula or baby kale. 
• Bake dough as per recipe instructions. Smear sweet pea spread (pulverize fresh peas, parmesan, olive oil, salt, pepper and mint in food processor until smooth) over the dough; top with thinly sliced radishes, crumbled bacon, and feta cheese.  

Frozen Cookie Dough Balls

In elementary school I was tasked with selling cookie dough as part of a school fundraiser. Buckets of processed and frozen balls of batter were sold to our families in an effort to raise money for the classroom, and I easily recall the overwhelmingly positive reaction to such a simple product. 

Today, I'm rarely without those frozen batter balls in my own freezer, only now I make the cookie dough myself, which is about the easiest thing I do in my kitchen next to shaking up a few jam jars worth of salad dressing every Sunday to see us through the week. The process is pretty simple: make a variety of favourite doughs, portion the cookies onto a lined baking sheet or tray (I like to use a 1.5 tablespoon-sized ice cream scoop) and pop them in the freezer for a few hours. Once completely hard, transfer the balls to a freezer-safe bag, which leaves you with several dozen cookies ready for baking, entertaining, and gift giving, if needed.

There are many reasons why you might want to fill your freezer with small, unbaked cookie dough rounds, but the best one I can think of is simple: who doesn’t love a warm chocolate chip cookie when served fresh from the oven? Sure, you can bake off a batch of cookies and store the remainders in a lidded container for several days, and you can certainly freeze the uneaten leftovers until you need them, but baking them fresh just before eating is infinitely better. Trust me. 

If you tuck a few different varieties in your freezer you’ll have plenty of options to choose from. It’s easy to get carried away, but I keep it simple by making two or three crowd-pleasing flavours like chocolate chip, chocolate white chocolate chip, and oatmeal; why make things more complicated than they need to be?

In addition to using the cookies for quick and easy ice cream sandwiches - an essential dessert for easy entertaining, if you ask me - there are plenty of other reasons to pack your freezer with baggies of dough balls:

• After school and lunchbox snacks for the kids or anyone who brown bags their midday meal.
• Treats for guests.
• Edible gifts for new parents (a huge hit), neighbours, students away at college, elderly family members, etc. (just pack frozen cookies in a baggies, jar or tin and include baking directions).
• Dessert when friends come over for dinner – who doesn’t love a warm chocolate chip cookie fresh from the oven? Set up with small containers of gourmet ice cream for a simple self-serve dessert station
• Dip the balls into melted chocolate to make cookie dough candy bites.

Cookie recipes to try:

Chocolate white chocolate chunk cookies

Chewy oatmeal raisin cookies

Chocolate chunk cookies

 

Chocolate Avocado Pudding

Please don't click away. I know the title of this post might turn you off a little, but you need to know all about this pudding that tastes exactly like the homemade chocolate pudding of your youth, minus the sugar, heavy cream, eggs, and other less-than-good-for-you ingredients.

I wasn't setting out to make a healthy version of an otherwise classic dessert, but the avocados sitting on my counter were nearly passed their prime, and after a week of mashing them up with lime juice and sea salt to slather over my toast for lunch, I needed something new to try with my favourite fruit (yes, they are indeed a fruit). 

I recently read about chocolate avocado mousse, but I wasn't feeling like anything fussy, and instead opted for a one-bowl pudding in the food processor that I felt certain the kids would enjoy. They did, although their preferred version is made without the addition of the espresso powder, which Rob and I both enjoy. You can serve these topped with whipped cream, lightly dusted with powdered sugar, or plain in their little pots, which happens to work just as well. 

Chocolate Avocado Pudding

Makes 2 large or 4 small servings

• 2 large ripe avocados, pitted and peeled
• 4 Tbsp. unsweetened cocoa powder
• 1/4 cup milk
• 1 tsp. vanilla extract
• 5-7 Tbsp. pure maple syrup
• 1 tsp. espresso powder (optional)

Combine all of the ingredients in the bowl of a food processor fitted with a steel blade and process until mixed and smooth. 

Divide evenly between four small ramekins, bowls or mason jars and cover with plastic wrap. Refrigerate for a minimum of 1-2 hours and serve cold. 

Leftover (Steel-Cut) Oatmeal Muffins

Before we go too far into today's post, I want to thank you for your thoughts on microwaves and toaster ovens. You've all definitely convinced me that I'm on the right track, and now I just need to decide which brand/size I want to add to my kitchen. I can spend hours (and hours) researching these things so it's very likely I won't come to any solid conclusions anytime soon, but when I do, I'll be sure to let you know.

Now, about these muffins. Leftover oatmeal muffins first fell on my radar sometime last year when I spotted the recipe on Amanda's site. I made them immediately, and when the entire batch disappeared faster than the pulled pork sitting on the stove, I knew I was on to something good. They've been made and remade more times than I can count, and when Molly wrote about their brilliance last month, I realized I haven't shared my version with you yet.

Most of my time spent in the kitchen is based on the idea that I will cook once in order to feed my family twice, and these muffins are shining example of just that. If I simmer a large batch of steel-cut oats for breakfast, what's intentionally left behind in the pot can be baked up and served as the next day's after-school/lunchbox snack, or another morning meal later in the week. And when paired with a hard-boiled egg and frozen fruit smoothie, you're left with a breakfast everyone's excited about.

It's important to note, these aren't like those oversized sweet muffins you find at your favourite coffee shop. They are thick and dense, and a little smaller than average, but the boys love them, and that's really all that matters.

Leftover Oatmeal Muffins

Makes 12 standard muffins

These are the easiest muffins you’ll ever make as long as you have the leftover oatmeal on hand to support the speed with which these come together.

• 1 ½ cups all-purpose flour
• 1/4 cup granulated or natural cane sugar
• 4 tsp. baking powder
• ½ tsp. fine sea salt
• 1 large egg, lightly beaten
• ½ cup whole milk
• 3 Tbsp. unsalted butter, melted
• 1 cup cooked and cooled steel-cut oatmeal
• ½ cup add-ins (such as fruit, nuts, seeds, chocolate, etc.)

Preheat the oven to 400°F, and grease or line a 12-cup muffin tin.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the egg, milk, butter, and oatmeal, stirring to combine and break up any clumps of oats in the bowl.  

Pour the wet mixture into the dry mixture, and stir briefly to just combine. Scatter your add-ins over the top and stir again. Divide the batter evenly between the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won’t brown too much but that’s okay. Serve warm with butter, if possible.

Adapted from Amanda Soule and Orangette

Chocolate Cut-Out Cookies

These cookies really have nothing to do with Valentine’s Day. I cut them into hearts because it seemed appropriate, but in reality they are much more about making sure you know how to make the easiest chocolate cut-out cookies possible.

The recipe isn’t mine; I found it over on Smitten Kitchen and then quickly realized Deb also included it in her book, and for good reason, too, because it’s the kind of recipe that every family should have tucked in their back pocket, worthy of being passed between generations of home cooks (the recipe comes from Deb’s mom) who’ll make them with whatever shaped cookie cutters they happen to have on hand.

Slightly old-fashioned in their simplicity, they aren’t fancied up with sea salt, specialty chocolate, or espresso powder like you might find in a more modern version of a similar cookie. Instead, they’re made with basic pantry ingredients, yet I assure you, they are anything but dull.

Unlike other sugar cookies, these don’t snap in the your mouth when bitten. The tender texture keeps the cookie intact, making them ideal for covering with a simple royal icing or using to prepare easy ice cream sandwiches. In fact, if you keep batches of baked cookies in your freezer you’ll be ready to prepare cookie sandwiches at the last minute as long as you have some ice cream hanging out in the freezer.

I like to top half of my unbaked cookies with gold sanding sugar, which offers just a little hint of crunch, but you can keep them plain if you prefer – they taste just as good.

Chocolate Cut-Out Cookies 

Makes 40 two-inch cookies.

• 3 cups all-purpose flour, plus extra for rolling the cookies
• 2/3 cup unsweetened cocoa
• 3/4 teaspoon fleur de sel or regular table salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Whisk together the flour, cocoa, salt, and baking powder in a bowl. Beat the butter and sugar with an electric mixer until thick and fluffy. Add the eggs, one at a time, until well incorporated. Mix in the vanilla, and gradually stir in the dry ingredients. 

Place a sheet of plastic wrap on the counter and mound the cookie dough in the centre. Wrap tightly and place in the fridge for one hour. Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper. 

Roll out the cookie dough to 1/4-inch thickness on a floured counter or table. Cut into your desired shapes, brushing away the excess flour that has collected on the top. Bake for 8-9 minutes, or until the edges are firm and the centres have puffed slightly. Transfer to a wire rack to cool. 

Chocolate Dipped Clementines with Pistachio Sprinkles

The ingredients on this pretty plate are nutritious and seasonal, making this creation not only good for you, but easy on your wallet, as well. We all know it can be a challenge to both eat well and keep the budget in the check during December, but this sweet yet healthy treat proves that it’s an achievable task. 

A welcome change to the traditional tastes of the holidays, it's nice to offer the kids something other than peppermint, gingerbread, and eggnog for holiday-inspired snacking. Sadly, I can't send these citrusy sweets into the classroom thanks to the pistachio sprinkles, but a quick swap of toasted coconut in place of the nuts can make them a school-friendly snack in just a jiffy.

While it seems as though I'm only touting these as treats for the kids, be sure to make extras for the adults you have hanging around - I know quite a few who would be thrilled to find these plated alongside a stack of homemade cookies and other decadent dessert squares.

Tell me, do you have a favourite healthy holiday nibble you like to serve up to your family?

 

Chocolate Dipped Clementines with Pistachio Sprinkles

• Clementines, room temperature
• Pistachios (1-2 per segment of fruit)
• Dark or semi-sweet chocolate (1 oz. per piece of fruit)

Peel the clementines and separate the fruit into segments; remove any excess pith from the pieces. Line a baking sheet with parchment paper and set aside.

Peel the pistachios and discard the shells. Place the nuts in a food processor and pulse two or three times, or until the nuts are the size of candy sprinkles. Alternatively, they can be chopped by hand, if desired.

Melt the chocolate in a medium-sized heatproof bowl set over a pot of simmering water, stirring frequently until thick, smooth, and glossy.

Dip the bottom half of each orange segment into the chocolate, allowing the excess to drip back into the saucepan. Place the dipped segments on the prepared baking sheet and sprinkle the pistachios over the chocolate. Repeat with the remaining ingredients and refrigerate uncovered fruit for 20-30 minutes or until the chocolate has set. Store in a cool place.