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Best cookies for the plane

I’ve been in the arctic for over 6 weeks now. Mom sent me a care package not too long after I got here with mostly chocolate and a few ingredients hard to find or expensive here. She also sent a magazine and special ingredients to accomplish some recipes.

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Last week I made those cookies. They are very delicious and a perfect snack to bring flying providing a lot of energy during those long flights.

First mix :

  • 2 cups of oat meal
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • Salt

Wisk in a another bowl:

  • 2 eggs
  • 1/4 cup of sugar
  • 1/4 cup of maple sirup
  • 1/2 cup Greek yogurt (I just used normal and cheap yogurt)
  • 1/2 cup of almond milk (I used normal milk)

Slowly add the dry ingredients to the liquids and add:

  • 1/2 cup of pecans ( I didn’t have any so I used dark chocolate chips)
  • 1/2 cup of dried cranberries (that mom placed in my care package)
  • 1/2 cup of pumpkin seeds (placed as well by mom in my care package)

Bake in big cookies at 350 F for about 18-20 min.

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Thanks mom for this amazing idea!!!!

Le meilleur Gâteau Froid de mamy

Mamy’s best cold cake!

Don’t ask me why we call it cold cake in french… but it is the direct translation!  Maybe you can help me, what would you call them in English?

Like the dominos, they are one of my weaknesses. A small bite of softness, melting in your mouth with a hint of coffee! I’m sure this is all they eat in heaven!

It is very easy to do, and it keeps well in the freezer while waiting a couple weeks for your guests!

Simply follow these few steps:

  • Crush into crumbs 40 tea cookies by first placing all the cookies in a big ziploc bag,
  • Gather some accumulated frustration and use a rolling pin as a tool to crumb the cookies,

Mix it all in a bowl with:

  • 1 lbs of icing sugar… a little over 2 cups
  • 3/4 of a cup of strong brewed coffee
  • 1 yolk …. the yellow part of the egg
  • 3 tablespoons of coco powder
  • some butter… Mamy says has big as the yolk in size
  • 1 teaspoon of vanilla extract

Push down into a large 9 X 9 Pirex container with the back of a spoon to compact well and give a smooth surface on top. Be patient, it will be sticking to the spoon!

Refrigerate at least an hour before attempting to cut it into squares or what ever shape you feel like!

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Happy holidays! 

Mimi

Christmas Domino Squares

Some people call them Nanaimo bars but in my family we call them Dominos! Anyhow they are one of my favorite sweets and I have been making them since I was a little child! 

They are very easy to make, although they require some time as they have 3 separate layers. You can surely do them a few days or a couple weeks ahead and keep them in the freezer.

I love to play with food coloring for the middle to create some fantasy. I make them early before Christmas, store them in the freezer until I gather friends and family at home for a lovely dinner. 

Here how to make them:

For the bottom layer mix well together:

  • 1/2 cup of melted butter,
  • 1/4 cup of sugar,
  • 1/3 of a cup of coco powder,
  • 1 egg,
  • 1 1/2 cup of crushed graham cookies and
  • 1 cup of coconut. 

Push all the mixture down at the bottom of a 9 X 9 Pirex plate with the back of  spoon to flatten the surface. Place in the fridge at least 30 min to let it cool down.

While waiting, start the middle icing. Mix well together

  • 1/4 cup of butter,
  • 2 tablespoons of vanilla pudding mix powder and
  • 2 cups of icing sugar

I add some food coloring to make it green in the middle, last year I made it red…  Just for fun because I am still very young in my heart!

Spread the icing on top of the first layer carefully no to make crumbs into the icing and replace in the fridge another 30 min. 

Finally, melt and spread the chocolate layer on top of the squares:

  • 3 oz of chocolate chip with
  • 1 tablespoon of butter

You can melt it slowly in the microwave at 50% intensity or on a very low temperature stove for a few minutes. Be careful it is very easy to burn chocolate, being patient is my best advice…. thrust me!

The harder part in my opinion is to cut those into small squares without the chocolate braking into pieces. Again use a sharp knife and maybe when the chocolate is well cooled down but still close to room temperature slowly cut them into small squares.

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Happy holidays Folks!

Mimi

Perfect Roasted Chicken! recipe by Heston Blumenthal

I found this recipe while watching a TV show. Be ready, this method takes a lot of preparation before getting it on the table but it is SO WORTH IT! I’ve try it twice and the chicken was juicy and very tender! 🙂

  • First, you need to soak the chicken in salted water overnight. About 80g of salt dissolved in 4 cups (1 liter). If you need more water keep the same proportion for salt. Heston said it has to be a 8% salty solution.
  • Second, rinse the chicken, place a lemon inside with some thyme spice (or what ever you like) and rub the skin with butter. Patience come into play here. The chicken must be cook very slowly; 3 to 4 hours. In fact, I preheat my oven to a max of 175 F and cooked the chicken until an internal temperature of 165 F (as recommended by government).

Note: Heston real recipe is a bit different about oven and internal temperatures; I was more conservative following general rules as I was a bit scared of under cooking the chicken and possibly getting sick.

  • Third, after the chicken is cooked to the internal temperature, remove the chicken from the over and let it cool down on the counter for about 45 min.
  • Finally, put the chicken back into the oven preheated to about 450 F to roast the chicken. Keep an eye on it, so the chicken change color but do not burn; about 10 min will do.

It is now time after this long process to enjoy the chicken! Let me know how you did and how good was the chicken! 🙂