must.love.frosting

There’s a reason I decided to call this post must.love.frosting.

And that reason is must. love. food.

You see … I’m the host of a new tv show on Rogers TV … and it’s called must.love.food.

I think I’m still a little gobsmacked that this is really happening.

You might wonder … “why in the world is Lynne talking about frosting???”

I got to hang with my friends Derick and Lois on Daytime Ottawa today, and while we debuted a clip for must.love.food. we also made some frosting.

But not just any frosting.

We made oreo frosting.

Holy mother of pearl.

I love it so much I’ve made it 5 times in the last 10 days … it all started with a visit to always with butter.  There was a recipe for  oreo frosting that … well it made me stop in my tracks.

First off … it’s oreo frosting.

Nothing wrong with that.

Second of all … it’s super simple.

All you need is a food processor, some oreos, butter, powdered sugar, vanilla, salt and cream.

And lastly … IT’S OREO FROSTING!!!!!!!!

(check out the segment here)

As I said on Daytime - this frosting is probably one of the easiest things to make … EVER.  Plus it packs a HUGE punch … which means with very little effort you will impress just about anyone who tries it.

It even smells good.

A million sighs of happiness.

oreo frosting

ingredients:

1/2 package (2 sleeves – about 25 cookies), oreo cookies

1 c. butter, at room temperature

1 tbsp vanilla

couple pinches of salt (to taste)

5 – 6 tbsp cream

4 c. powdered sugar

Grab your food processor and dump the oreo cookies into the bowl.  Pulse until you get a fine crumb.

Baker’s note: It’s important to pulse the cookies first … otherwise they won’t get quite fine enough … and you’ll end up with some larger pieces … which make trying to pipe a cupcake pretty frustrating.

Ok … so the cookies are all crumbly … now toss in the butter (in cubes) and the splash of vanilla.  Add a pinch of salt and then half the powdered sugar.

Turn on the food processor … and let it go.

Add a little of the heavy cream … you’ll see that the batter starts to come together.  Turn it off and add the rest of the powdered sugar.

Turn the food processor back on.  Keep mixing it and adding a little bit of cream (as needed to get the texture you want).

I found that the frosting was a little warm once it was finished … so I put the bowl in the fridge for a few minutes and let it cool a little.  Then I filled my piping back … and went wild.

Oh … and if you’ve noticed that the cupcakes in the picture above are not the same ones as I made on Daytime … it’s true.  They aren’t.  I’m saving that recipe for the must.love.cupcakes episode :0)

spiced brown sugar cookies

Ok … so I totally meant to post this recipe before Christmas.

It’s true! 

I made it for my Christmas cookie exchange at work,  and I even shared it on Rogers Daytime Ottawa on the 21st (Lois, Tom and I had a blast making these) … with the intention to post the recipe the next day.

Only … I got caught up in some of my holiday baking (scones, monkey bread, cranberry orange upside down cakes, sticky buns, squares, cheesecakes, and lots of lemon meringue tarts) … and blogging was the last thing on my mind.

Until today. 

I realized … better late than never with this recipe … it makes a really delightful little cookie … full of spice, a little sweet … a little crunchy yet still soft in the centre.

Mother of pearl I heart this cookie.

Plus … it’s really (and I mean REALLY) good as the base for a lemon cheesecake (the spices and the lemon are a great contrast).    

You see … I’ve re-functioned the cookie for post holidaysjust don’t cover the cookies in the powdered sugar / cinnamon mixture.   

This is another Donna Hay recipe.  I know … my love of Ms. Hay continues (as does my love of her ipad app) … and these cookies certainly solidify her awesomeness. 

I think you’ll like them too.  

spiced brown sugar cookies

ingredients:

1 c. powdered sugar

1 1/2 tsp ground cinnamon

2 1/4 c. flour

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp baking soda

120 g butter, room temperature

1 c. brown sugar

1/3 c. corn syrup

1 egg

1 tsp vanilla

Preheat your oven to 350 F.

Place the icing sugar and ground cinnamon in a bowl and mix well to combine.  Set aside.

In the bowl of your stand-mixer (or with your handheld mixer) beat together the butter, brown sugar, and corn syrup until pale and fluffy – about 3 minutes at medium speed (don’t forget to scrape down the sides of the bowl from time to time).

Add the egg and vanilla to the batter – beating at medium speed to combine well.

Turn off the mixer: add the flour, baking soda and spices, mix in until incorporated.

Roll small amounts of the cookie dough into balls – about the size of a small chocolate truffle.  Place on a cookie sheet (lined with parchment paper), leaving room to spread. 

Bake for 8 minutes – rotating halfway through baking.  You’ll know they are ready when they are slightly cracked. 

Allow the cookies to sit on the baking sheet for 10 minutes.  You want the cookies to still be slightly warm when you coat them in the icing sugar mixture.If you’re making these cookies for a cheesecake base – this is where the recipe ends.  Simply allow to cool, pulse in the food processor to a fine crumb, add some melted butter and mix to combine.  Press into the base of your cheesecake pan.  You won’t be disappointed.  I promise.

However … feel free to make these cookies as they were originally intended … Put the cookies (a few at a time) in the powdered sugar / cinnamon mixture – gently tossing the cookies until they are coated in the sugar.

Place them on a wire rack and allow to cool completely.

Makes 84 truffle sized cookies.  Absolutely delightful cookies!

I’m glad these cookies are my first blog entry in 2012 … a recipe I truly love to share with all of you :0) 

Enjoy … et bonne année!

toffee, coconut oreo squares

MOTHER OF PEARL!

These squares are an absolute delight!

Actually … they are more than simply a delight … These are intensely, wonderfully, richly, decadent, sinfully delicious.

Are you sold on them yet?

How about if I promise that they are super simple to make as well?

Are you excited yet?

You should be. These are dead simple … and a huge bang for their buck.

Think I’m overly confident?

I’m not.

These are GOOD.

I’ve brought these into work twice already … had a request to make a batch for a colleague’s niece; baked them for the Halifax Seaport Market, and then baked another batch for last Friday’s Daytime Ottawa appearance on Roger’s (you can watch it hereskip the first 2 minutes).

Obsessed much? These are worth obsessing about.

Consider these the first of my holiday baking recipes. Swap things in and out as you like – pecans can replace almonds … fudgeos can replace oreos … heck … I bet dolce de leche could replace just regular condensed milk to make these even more intensely amazing.

After playing around with the this recipe a few times I’ve realized that toasting the coconut and nuts is the way to go. It adds another 10 minutes to your baking / prep time … but it’s so well worth the effort. I promise … You won’t regret it … although, I think you just won’t regret making a pan of these.

Nuf said. It’s time for me to share the love and the recipe … and it’s time for you to preheat your oven and gather your ingredients. Lovin’ from the oven awaits!

toffee, coconut oreo squares

ingredients:

1/4 c. butter, melted

2 1/2 rows of oreo cookies, crumbled (use a food processor … it saves loads of time)

1 1/4 c. coconut flakes, toasted

1 c. almonds (or pecans), chopped and toasted

3/4 c. chocolate chips

3/4 c. toffee pieces

300 mL can condensed milk

1 tsp vanilla

Preheat your oven to 350 F. Line a square baking pan with parchment paper. You want to ensure that the sides hang over the edges of the pan.

Pour the melted butter directly onto the parchment paper. I know … it seems strange, but it works. Spread it around so that the base of the pan is covered with the melted butter.

Dump the oreo cookie crumbs on-top of the melted butter. Flatten the crumbs evenly over the entire base – I use the bottom of a measuring cup to help flatten the base.

That was the most difficult part of the entire recipe. For realz :0)

Take your toasted coconut and evenly sprinkle it over the oreo cookie crumb base.

Now sprinkle the toasted almonds (or pecans) over the coconut layer.

The chocolate chip layer comes next.

Followed by the toffee pieces.

Time for the second hardest part of the recipe. Combine the condensed milk and vanilla together, and then evenly cover everything. Use a spatula to spread the condensed milk to all 4 corners of the pan.

Bake for 30 – 35 minutes (my oven seems to be a 33 minute bake). You’ll notice that nothing looks very set when you take the pan out of the oven. Don’t worry. It’ll set.

Allow to cool in the pan on a wire rack for at least 20 minutes. I find that it’s then best to place the pan in your fridge and allow the squares to cool for another hour. This allows it to firm up enough to be able to cleanly cut into squares.

As usual I lift the entire, uncut lot out of the pan (thank you parchment paper!) … trim off the sides and then cut into equal pieces. You should get at least 16 squares – more if you want to share the love with more people.

Oh .. and those sides … don’t toss them away. Those are your special treat. After all … you need to reward yourself after slaving away in the kitchen :0)