Category: Dessert

Meal Categories

Weekend Baking Day

Baking on a weekend afternoon can be a fun pastime with the kids – especially if you don’t have to make dinner that evening.  Because the Peppermint Bark needs to chill in the freezer I like to get it started and then make some muffins.  The Muffins are snacks to enjoy and the Peppermint Bark goes in the freezer until the holidays.

Holiday Peppermint Bark
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Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Holiday Peppermint Bark
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Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a medium bowl over simmering water melt the bittersweet chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired. I like 8 drops of DoTerra Peppermint Oil.
  3. With your spatula spread the chocolate as evenly as possible over your parchment paper and then chill in the freezer for 1 hour.
  4. In a medium bowl over simmering water melt the white chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired.
  5. Spread the white chocolate over the dark chocolate as quickly as possible so as not to melt the dark chocolate. Sprinkle with crushed candy canes and chill in the freezer overnight.
  6. Transfer your chocolate to a cutting board and using the tip of a chef knife break the chocolate into pieces. Store in an airtight container in the freezer.
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Banana Chocolate Swirl Muffins
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This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Banana Chocolate Swirl Muffins
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This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Swirl
Instructions
  1. Place butter and eggs on the counter to bring to room temperature. Puree bananas in your blender or food processor.
  2. Preheat oven to 350 degrees and line your muffin pan with papers.
  3. In a medium bowl whisk together dry ingredients.
  4. In the bowl of your electric mixer fitted with the paddle attachment beat together butter and sugar until light and fluffy. Add eggs one at a time scrapping down the sides of the bowl after each addition.
  5. Mix in mashed bananas, sour cream and vanilla. Add dry ingredients and stir on low just until combined.
  6. In a small bowl on top of a small pot of simmering water melt the chocolate chips and stir in cocoa powder. Remove from heat.
  7. Remove one cup of the banana batter and stir into the chocolate mixture.
  8. Use a spatula to ensure the banana batter is completely mixed. Drop spoonfuls of the chocolate batter into the banana and swirl slightly. Do not over mix or batters will become blended. Using a muffin scoop fill your pan. You may be able to do 14 muffins.
  9. Bake until a toothpick comes out clean 20-25 minutes.
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Holiday Peppermint Bark

Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.

Food for the Cottage

Preparing some food for the cottage at home before you leave will make your time even more relaxing.  Many of the recipes on the Sticky Kitchen will travel well to the cottage.  Here are my top 3 choices:  Greek Chicken, Salad and Tzatziki, Fish Tacos and Bean Salad or Marinated Flank Steak with Arugula Salad.  All 3 meals can be prepped ahead and finished on the barbecue.  To help with breakfast, lunch and treats I suggest the following 3 recipes: Cinnamon Granola, Orzo Salad and Banana Cake with Cream Cheese Icing.

Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Ingredients
Dry Ingredients - 7 cups
Liquid Ingredients
Instructions
  1. Preheat oven 315 degrees.
  2. In a large bowl stir together dry ingredients.
  3. In a medium bowl stir together liquid ingredients.
  4. Pour the liquid ingredients into the dry ingredients and stir to combine.
  5. Spread out on 2 large baking sheets and bake for 15 min then remove from the oven and stir.
  6. Return pans to the oven (pans reversed for equal cooking) and bake for 12 more minutes until golden brown.
  7. After taking granola out of the oven give it another stir. The granola will seem soft but as it cools will crunch up. Continue stirring as it cools so it doesn’t stick to the pans.
  8. Option – to add dried fruit once the granola is cooled.
 Granola will keep in an air tight container on the counter for a good 2 weeks.
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Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Ingredients
Instructions
  1. Cook green beans in a large pot of boiling salted water for 4 minutes.
  2. Prepare an ice water bath for your beans.
  3. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
  4. Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
  5. In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
  6. Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
  7. Optional: top with feta or goat cheese
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Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Cream Cheese Frosting:
Instructions
  1. Preheat oven to 350 degrees and butter an 8 or 9 inch square pan.
  2. In a small bowl whisk together dry ingredients.
  3. In a food processor process the banana until smooth. Add butter and sugar and continue processing until smooth. Next add the egg and process. Finally add the sour cream and vanilla and process until combined.
  4. Add dry ingredients and process only until combined approximately 5 seconds.
  5. Stir with a spatula by hand if needed and pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
  6. While the cake is baking you can prepare the frosting. Cream cheese and butter must be at room temperature.
  7. In a large bowl beat together cream cheese and butter until there are no lumps. Slowly add in the icing sugar, then vanilla and a pinch of salt.
  8. Once cake has cooled spread the icing over the cake in the pan, cover with plastic wrap and refrigerate until you are ready to serve. Cut into 16 pieces.
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Red for Canada Day

Canada Day is Friday so celebrate the season with the freshest strawberries and tomatoes.  In this menu you will make Burgers of your Choice or try a Turkey Burger, a Fresh Tomato Cucumber Salad and some Berry Shortcake for dessert.  These are great recipes to get your kids helping in the kitchen. To see instructions for kids and a grocery list click the yellow button “create a kitchen club with this meal.”

Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Ingredients
Salad Ingredients:
Dressing Ingredients:
Instructions
  1. Quarter the cucumber lengthwise and then cut into slices. Cut tomatoes in half. With kitchen shears cut the green onion, mint and basil into thin slices.
  2. Whisk together the vinegar, sugar, salt and pepper in a medium or large salad bowl.
  3. Top with remaining ingredients and refrigerate until ready to serve. Before serving give the salad a toss.
Recipe Notes

Preparation:  Host can wash and set out mint and basil to dry on paper towels.  Mint, basil and green onions can be thinly sliced using kitchen shears or herb scissors.  Chefs can use their serving bowls for mixing dressing for easy clean-up.  Set up 4 stations and guests can move around to each station with 3 prep bowls at the vegetable stations.

  1. cucumbers - cutting board and crinkle cutter or paring knife - guests should wash cucumber first.
  2. tomatoes  - cutting board, small serrated knife - need to wash tomatoes first and can cut using the bridge method.
  3. green onions, mint and basil - slice with clean kitchen scissors.
  4. prepare dressing in serving bowl.
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Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Ingredients
Toppings:
Shortcakes:
Instructions
  1. Put the butter in the freezer for approximately 15 minutes. Preheat oven to 375 degrees.
  2. Wash and dry berries. Cut strawberries into quarters or smaller depending on the size. Zest and juice one lemon.
  3. In a bowl or container add sugar and 1 tablespoon lemon juice. Top with mixture of berries. Do not stir until approximately 1 hour or less before eating.
  4. In a large bowl mix together flour, 1/4 cup sugar, baking powder, salt and lemon zest.
  5. With a cheese grater on large section grate very cold butter - for measuring you will need 85 g. Stir the butter into the flour mixture with a fork.
  6. In a small bowl whisk an egg. Add 1/2 cup cream and 2 tablespoons cold water and whisk again.
  7. Slowly add liquid to dry ingredients and mix with a fork. DO NOT OVERMIX.
  8. Transfer dough to a lightly floured surface and pat into a square about 2 cm thick.
  9. Cut out 8 rounds using a cookie cutter or glass approximately 6-7 cm across. All rounds should be the same size so they bake evenly.
  10. Place on parchment lined baking sheet. In a small bowl whisk together egg yolk and 1 tablespoon cream, using a pastry brush paint egg mixture over tops of shortcakes and sprinkle with white or coarse sugar.
  11. Bake in the centre of the oven until golden brown approximately 20-25 minutes and cool on wire racks.
  12. Whip cream with an electric mixer or by hand with a whisk - slowly adding icing sugar when soft peaks form continuing mixing until firm peaks form.
  13. To assemble, cut shortcakes in half through the middle using a bread knife. Divide among plates. Put berries on the bottom half, add a dollop of whipped cream and then top with the upper halves of the biscuits and serve.
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