Chocolate Chocolate Chip Cookies

As the wheel turns and we move towards Imbolc, I generally get an urge to clean. It just seems natural to me after the Yule decorations disappear, that clearing cupboards, class supply boxes and fridge of leftovers is the next step. A richly flavoured cookie for the dark half of the year and those who […]

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Chestnut & Marzipan “Truffles”

Technically a truffle is a soft chocolate and cream mixture otherwise known as ganache. This is a half and half mixture of marzipan and chestnut puree with infused fruits that can be easily rolled into balls and coated with cocoa, icing sugar or almonds. Option number two is to get out the chocolate and finish […]

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Chestnut & Citrus Sponge Cake

Italian/Sweet chestnuts are in many markets and specialty stores this time of year, a sure sign that Christmas is near and while roasting on an open fire may come to mind first, I wanted to do some experimenting down alternate pathways. I had chestnut puree sitting on a shelf  ( 900 ml/3 1/2 + cups […]

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Mushroom Chestnut Soup

Not all the my playing with that big can of chestnut puree ended up in something sweet. A bowl of this silky smooth soup makes a richly filling main meal and a smaller cup, an excellent starter for Yule or New Year’s Eve dinner. Doubling the ingredients below would be appropriate for a larger group. […]

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Almond Orange Crunchies

I have trouble calling these Florentines as what I remember from years ago, was a square, had candied peel and a shortbread bottom with bottom and sides dipped in chocolate. Maybe these can be called a lighter variation? Super crunchy, spider-web thin almond toffee cookies flavored with orange zest? However they are described, they bring […]

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Hazelnut & Cardamon Clouds A.K.A. smør bullar

Snowball cookies are delicious, melt on your tongue, Christmas treats but did you know they are sourced in Danish Yule traditions? Known as Smor Bollar or “butter balls”, they can have any of a range of ingredients, always including the wonderful butter Denmark is known for.This version is made with hazelnuts but pecans or almonds […]

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Chestnut Coffee Eclairs

Pâte à Choux has been around since the middle of the 1800’s and although no one is really sure it is thought they originated within the royal kitchens of the French monarchy. I tend to think that makes sense as the first ones I made were turned into swans with long elegant necks and wings. […]

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Chestnut Chocolate Cream

Do you love chestnuts and the feelings that come along with “roasting on an open fire“? The jury is still out for me when used plain, but what I do know is they combine well with everything from mushrooms to chocolate. There are many varieties grown all around the world and each area has its […]

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Spiced Crabapple Jelly

Crabapples are grown in orchards to help with pollination. They so do not make good eating apples but my do they make nice jelly. Crabapples are naturally full of pectin so no Certo required. Jean has a tree in her orchard and the crabapples are ripe with a glorious shade of red. Yesterday I was […]

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Befanini Cookies

It is time to dig deep into your ethnic roots and pull our any connection to Italy either from this life or possibly one past. Everyone may be Irish on March 17th but on January 6th, we can all look forward to having been visited by a giftgiving witch. La Befana flies tonight, bringing presents […]

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