Archive for the ‘Baking’ Category

Holiday Baking

Thursday, December 10th, 2009

Holiday Baking

This last weekend Sean and I headed over to Victoria to his mom’s house to celebrate an early Christmas with his family.  With all of us going in different directions around Christmas we decided to celebrate early so that everyone could make it.  We were all very happy to have Sean’s youngest brother fly over from Nelson to join us.

Other than my mother in laws famous rum ball we weren’t going to be exchanging gifts so I thought I would bake up some holiday treats to bring over with me.  But in the interest of keeping them fresh I decided to get up early Saturday morning before we left and bake.

With only 3 1/2 hours available for baking, I could only get up so early, I got started on my mom’s brownies.  These brownies are really amazing.  They are quick and easy and the perfect base for just about any add ons.  For today’s brownies I decided to add mint chocolates since my mother in law like mint chocolate as does my husband.

Once the brownies were in the oven I started working on the pumpkin biscotti, a recipe that I got from older sister.  Having only made biscotti once before I wouldn’t say that I was confident about this.  I mixed everything together and formed my dough and popped it in the oven.

The recipe said to cook it until it is firm in the middle, which I thought I knew what firm was until I started cutting up my biscotti.  I didn’t want to over cook the biscotti so I pulled it out when apparently it wasn’t quite firm in the middle.  I had a dilemma on my hands do I put the pieces back together and put it in the oven to cook a little more or do I move on to the next step and just hope that it finishes cooking.

In the interest of time I decided to move onto the next step and keep my fingers crossed that it would not be gooey.  My finished biscotti were cooked but really lacked that crunch you would normally see in a biscotti.  The taste was good and when dunked in some coffee or tea you wouldn’t know the difference.

Now on to the final recipe, peanut blossoms.  These cookies are something that I have been making for as long as I can remember.  They are one of my dad’s favourite cookies so I remember making them for him on various occasions over the years.

As was a theme in that morning I hit a snag when I realized I didn’t have any baking soda.  Thanks to google I did a bit of research and found that if I added extra baking powder it should still work…

Unfortunately I was led astray by my information and ended up with some very flat cookies.  But I have to say I wasn’t too upset because they tasted soooo good.  That warm peanut butter cookie with a hershey kiss on top can’t be beat, they really are great cookies even if they were flat.

So after my marathon baking we hit the road with the cookies still on the cookie sheets hoping they would cool while on the ferry so I could package them up.  Fast forward 2 hours and you find me in the back seat of my car, down the street from my mother in laws house, packaging everyones fresh baked goods.

No one would be the wiser :)

You may notice there is a lack of pictures, I was so busy baking I didn’t have time to stop and take any more pictures than the first one.

Mint Chocolate Brownies

Adapted from my Mom’s recipe

3/4 cup melted butter

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

3/4 cup flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

Chopped up mint chocolates

Preheat oven to 350 degrees.

Mix butter, sugar and vanilla.  Add remaining ingredients.  Put in an 8×8 pan and bake for 40-45 minutes.

Pumpkin Biscotti

Adapted from Simply Recipes

2 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg, ginger and cloves

Pinch of salt

2 eggs

1/2 cup of pumpkin puree

1 teaspoon vanilla extract

Preheat oven to 350

Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

In another bowl, whisk together the eggs, melted butter, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about ½ inch high. Bake for 22-30 minutes at 350ºF, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300ºF and bake for an additional 15-20 minutes. Cool completely.

Peanut Blossoms

1 3/4 cup flour

1/2 cup sugar

1 1/2 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 cup shortning

1/2 cup peanut butter

Hershey’s kisses

Preheat oven to 375.

Mix all ingredients in a bowl except the kisses and mix with electric mixer.  Make balls of dough and bake 10-12 minutes..  Remove and place 1 hershey kiss in the center.  Press down until edges crack.  Let cool.

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Daring Bakers November Challenge

Friday, November 27th, 2009

Nutmeg Cannoli with Eggnog Mousse

Nutmeg Cannoli with Eggnog Mousse

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

As the holiday’s roll around I find that I want to use holiday ‘ingredients’ as much as possible.  Athought I know that nutmeg is a year round spice I find that when I use it I think of Thanksgiving and Christmas.  The ingredient that is truly a holiday ingredient is eggnog something I knew I had to use for this months Daring Baker’s Challenge.  Since this round of Daring Baker’s let us have much more creative control over the recipe I thought I would go for a free form cannoli with some mousse between the layers.

I started making my dough with the flavours just as I wanted them and then I went and added the wine.  I wasn’t even thinking when I decided to use Shiraz wine which then turned the dough purple.  Even with the coloured dough it still had a great taste and a different look than your average dough would.

Dough

Having never done deep frying I was a little hesitant about the whole process.  I knew that the oil shouldn’t get too hot and I had to be really careful when putting in the cannoli dough.  Other than that I wasn’t really sure what to expect.  All I knew is that I didn’t want to have a frying accident and end up burned.

Deep Frying

Thankfully my deep frying was a success and I was left with squares of cannoli in varying size.  They really did turn out great and had a little added something with the shiraz in the dough.  I have come to realize that as long as you are careful with the oil, deep frying is not as scary as it seems.

Now we come to the part of the recipe that seemed like a great idea in my head but turned out to not to work as I thought.  Having never made mousse before I though it would be a great filling for my cannoli’s and why not make eggnog mousse.

Mousse IngredientsI figured I could take a basic mousse recipe and just substitute the whipping cream for eggnog, thinking that the fat content would be close enough for it to still whip up.  I was unfortunately wrong and was left with a bowl of eggnog, sugar, and an egg white that never made it to soft peaks.  It was at this point that I had to improvise and create my own version of eggnog.

After a quick trip to the store for some whipping cream I was ready to make my eggnog, or atleast whipping cream flavoured like eggnog.  I added a bit of cloves, cinnamon, nutmeg and vanilla and was left with a very close replica of eggnog.

Mousse is something I can check off the list now, because it really wasn’t as hard as I thought it might be.  My whipped egg whites turned out much better this time than they did for my macaroons last month.  It is always nice to be improving in my skills.

After assembling the ingredients and sprinkling with a little powdered sugar I was left with a successful version of stacked cannoli.

Cannoli Dough

Courtesy of Daring Baker’s November Challenge

2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 tablespoons vegetable oil

1 teaspoon white wine vinegar

1/2 cup wine or any variety

1 large egg, seperated

4 cups oil

In the bowl of an electric stand mixer or food processor, combine the flour, sugar, nutmeg and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that).

Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).

Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

Eggnog Mousse

Adapted from Katy at Sugarlaws.com

1/4 teaspoon cloves, cinnamon, nutmeg and vanilla

2/3 cup sugar

2 egg whites

1 cup heavy cream

Whip heavy cream with spices and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.

Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream).

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Belated Thanksgiving

Wednesday, November 11th, 2009

As I am going through the many pictures on my computer I come across a picture of the dessert I made for thanksgiving dinner back in October and for some reason never blogged about.  Better late than never.

Pumpkin Pecan Cream Cheese Tart

Pumpkin Cream Cheese Tart

For my first Canadian Thanksgiving Sean and I went over to his dad’s house for dinner.  Since I wasn’t the one in charge of making all the food I thought I would contribute by making a cold green bean salad with a roasted onion balsamic vinaigrette and dessert.

For dessert I knew I wanted to do something with pumpkin and to take another stab at pastry so I settled on adapting my lemon curd tart to a fall recipe with classic flavours.  I quickly decided that I would make the same cream cheese base and mix in homemade pumpkin puree and then sprinkle some pecans on top which would be a play on a pecan pie without all the fat.

Making the pumpkin puree was a pretty easy process but not always necessary when you can just buy canned pumpkin puree.  My thought on the whole thing is that making it yourself is a fun part of the process so if you have the time you might as well do it.  The method I used was cutting up the pumpkin after discarding the seeds and stringy bit and removing the skin.  I then steamed the pumpkin until it was soft and transferred it to my food processor to create the puree.

It was at this point I realized that pumpkin doesn’t have much of a flavour so out came the cinnamon, cloves, ginger and nutmeg.  Once adding these spices I was left with the taste I have always associated with pumpkin.  It was ready to be added to the cream cheese mixture.

Once it was all mixed together I was ready to add it to the shell sprinkle with pecans and put away in the fridge to set.

Pastry making…

Pastry is something that has eluded me for quite a while.  Last thanksgiving I made a great apple cranberry pie with a homemade shell that turned out pretty good, unfortunately that must have been a fluke.  I have failed to make a sucessful flaky crust since then.  Every time I try I psych myself out and end up cheating by just pressing the crust into the pan instead of rolling it out.  This is another one of those times.

The first attempt at this crust was pretty good, except that the bottom was thick with the sides crumbly.  I decided to abandon the crust and try out more of a shortbread crust my mom had given me.  Unfortunately the bottom of that crust was too thin and it ended up cracking.  So this left me with 2 options: try a third crust or go back to the first one and make it work.  Since we were going over to dinner later than night I went with crust number 1.

In the end a very yummy dessert was enjoyed by everyone at dinner and little did they know the crust dilemmas I had through out the day.  I am convinced that I will conquer the pastry crust one day, even if it means dozens of failed attempts between now and then.

Pumpkin Cream Cheese Tart

2 oz. cream cheese

3 Tbsp granulated sugar

1/2 C heavy cream or whipping cream

1/4 C pumpkin puree

1/4 teaspoon cinnamon, cloves, ginger and nutmeg

With a whisk attachment, using a stand mixer or hand mixer, beat the cream cheese and sugar on medium high speed until fluffy. Slowly drizzle in the whipping cream and whip until stiff peaks form. Fold in the spiced pumpkin puree.  Place in tart shell and top with pecans.

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Daring Bakers October Challenge

Tuesday, October 27th, 2009

Masala Chai Macaroon

French Macaroons

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

For months I have been watching Daring Baker blog posts and secretly wanted to be a part of it.  I went back and forth on whether or not I should join feeling that my baking skills were pretty beginner and many of the recipes seemed much more advanced.  After thinking it over for a bit I made the decision to apply to Daring Kitchen and become a Daring Baker.

I am happy to announce that I have completed my first daring baker challenge, Macaroons, and am very happy with the results.  Although my macaroon is not super fluffy the taste makes up for it.  I decided to go with a masala chai macaroon with a pumpkin cream cheese filling.  What an amazing taste!

It seems like I am always looking for a way to use chai in a recipe but never end up doing it because I have been unable to find a good chai powder, similar to a matcha powder.  After putting it off for far too long I ended up just taking some masala chai I got while in India last summer and put it in the spice grinder, making sure to sift it before putting it in the recipe.  It worked much better than I thought it would and the end result was a macaroon with a hint of chai.

The filling was my tried and true base of cream cheese and sugar whipped in the stand mixer with some whipping cream mixed in.  Once the stiff peaks form you fold in some pumpkin puree with spices added.  The end result is a creamy light filling that can be used in a variety of ways.

Macaroons seem like a recipe that take a bit of practice and finesse.  Making sure your egg whites are beat just right before folding in the almond flour, but then making sure you don’t over mix to lose the fluffiness.  There are many things I have learned in this first attempt at macaroons that will improve the results for my future tries.

But I have to say…

Feet on a Macaroon

Nothing is better than when you watch the feet form on your macaroon and know that atleast one part of your recipe is going according to plan.  My husband who is always supportive came over and gave me a high five when he saw how excited I was.

I have decided with baking that even if it doesn’t go according to plan there is always something great that results from your baking, who knows it may become a new favourite recipe.

Masala Chai Macaroon

2 1/4 cups confectioners sugar

2 cups almond flour

2 tablespoons granulated sugar

5 room temperature egg whites

1 tablespoon masala chai powder

Preheat the oven to 200 degrees.  Combine the confectioners sugar almond flour and masala chai powder in a medium bowl.

Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks.  Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

Sift a third of the almond flour mixture into the meringue and fold gently to combine.  Sift the remaining flour in two batches.  Be gentle!  Don’t over fold, but fully incorporate your ingredients.

Spoon the mixture into a pastry bag fitted with a plan half inch tip, or use a ziploc bag with the corner cut off.  Pipe one inch sized mounds of batter onto a baking sheet lined with parchment paper.

Bake the macaroon for 5 minutes.  Remove the pan from the oven and raise the temperature to 35 degrees.  Once the oven is up to temperature, put the pan back in the oven and bake for an additional 7-8 minutes, or lightly colored.

Cook on a rack before filling

Pumpkin Cream Cheese Filling

2 ounces cream cheese

3 tablespoon granulated sugar

1/2 cup heavy cream or whipping cream

1/4 cup pumpkin puree

1/4 teaspoon cinnamon, ginger, nutmeg and cloves

With a whisk attachment, using a stand mixer or hand mixer, beat the cream cheese and sugar on medium high speed until fluffy. Slowly drizzle in the whipping cream and whip until stiff peaks form. Mix pumpkins and spices and then fold into the cream cheese mixture.

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Daring Bakers

Tuesday, October 6th, 2009

When I began my obsession with following food blogs back in the spring I kept noticing Daring Baker posts every month.  I always though it was something that would be fun but to be honest I was a bit intimidated by the whole idea.

I like to bake but thinking outside the box and creating my own spin on a recipe is not something I have really tried before.  After going back and forth on whether to join or not I finally took the plunge and applied last month.

I am happy to say that I am now a Daring Baker!!!!

My mind is already thinking of how I can take this months recipe and make it my own. 

Check back on the 27th for my first attempt at being a Daring Baker.

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Almond Butter Sticks

Sunday, September 20th, 2009

Baby Kayley

Last weekend my husband and I had the chance to finally meet our friends new baby, something I have been waiting patiently to do since she was born 6 weeks ago.  I always love a reason to bake so I thought it would be nice to bring over a treat.

After deciding against a handful of ideas I narrowed it down to either Lemon Bars or Almond Butter Sticks, both of which are pretty easy to make and very yummy.  Now I had to track down both of these recipes from either my mom or sisters and decide which one I can get done in time.  Because my mom and sisters have been cooking much longer than me they are always my go to people when I need a recipe.

For years my mom and sisters have been passing along recipes as I get the inspiration to make different dishes.  The only problem with this is that I usually write them on scratch pieces of paper and in the end lose them.  So inevitably the next time I decide to make the dish I have to call them up and get it again.  As you can imagine, my sisters get a little tired when I ask for the chicken enchilada recipe for the 10th time.  Thankfully now that I am doing this blog I end up writing about the different dishes and have the recipe at my finger tips for the next time I make the dish.

The decision was made to make the almond butter sticks simply because it was the first recipe I could get my hands on, thanks to my little sister.

Almond Butter Sticks

The end result was light butter pastry with a sugar almond filling that was a perfect treat to share with our friends.

Almond Butter Sticks

3/4 cup sugar

2 teaspoons almond extract

2/3 cup butter

1 (8 ounce) package cream cheese

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg yolk

Slivered almonds

Mix the sugar and almond extract and set aside.

Combine remaining ingredients.  Kneed and roll out on a floured surface and spread with 1 teaspoon butter.  Cut in half and place half on a greased sheet, butter side up.  Spoon sugar mixture on pastry and place other half of pastry, butter side down, on top of sugar mixture.  Press the edges together tightly and brush the top with a slightly beaten egg white.  Sprinkle top with slivered almonds.

Bake for 15 – 35 minutes at 375 degrees.

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Citrus Pistachio Biscotti

Tuesday, July 14th, 2009

Citrus Pistachio Biscotti

One of my favorite shows here in Vancouver is “The Shopping Bags” where they try out a hand full of recipes from a cookbook and then have a professional chef come critique them and the recipes.  The two hosts, Anna and Kristina, are funny and fun to watch but also give you the impression that they are just like the rest of us in the kitchen, not professional chefs.

After watching one of their shows a few months ago, I rushed out and bought The Everyday Italian by Giada De Laurentiis and proceeded to spend the next weekend making loads of italian food, some turned out and others need a bit of refining on my part.

My husband seemed to really want biscotti this weekend and so for all things italian I looked to Giada.  I am not sure about everyone else, but biscotti’s have always been this elusive recipes that both terrifies and excites me.  Little did I know it was something I could have made years ago, it was just that easy.

My husband could see on my face just how excited I was when I had a tray full of biscotti that looked and tasted great.  That is the real joy for me when I have a recipe turn out so much better than I expected.

Citrus Pistachio Biscotti

Adapted from The Everyday Italian by Giada De Laurentiis

2 cups all purpose flour

1/4 cup fine yellow cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup sugar

3 large eggs

1 tablespoon grated orange zest and lemon zest

1/2 cup coarsely chopped shelled pistachios

1/2 cup coconut

Preheat the oven to 325 degrees.

Line a baking sheet in parchment paper or a silpat baking mat.

In a large bowl, whisk together the four, cornmeal, baking powder, and salt.  In another large bowl, beat the sugar and eggs in an electric mixer until pale yellow and fluffy, about 3 minutes.  Mix in the orange and lemon zest, then the flour mixture, and beat just until blended; the dough will be soft and sticky.  Stir in the pistachios and coconut.  Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart.  Moisten your hands with water and shape the dough into two equal logs.  Bake until the logs are lightly browned, about 35 minutes.  Cool for 5 minutes.  Using a serrated knife, cut the logs crosswise into 1/2 inch thick diagonal slices.  Arrange the biscotti, cut side down, on the same baking sheet.  Bake the cookies until they are pale golden about 25 minutes.  Let cool before serving.

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Blueberry Lemon Curd Tart

Friday, June 19th, 2009

Blueberry Lemon Tart

Last Saturday we attended a baby shower and needed to bring something.  I naturally decided I should bake something since I find I really like baking.  After going back and forth all Friday night I was leaning towards a tart.  The only problem was that 1. I didn’t have a tart pan and 2. the crust recipes I could find were really intimidating.

So Saturday morning I woke up and decided I was going to bite the bullet and just make a tart using one of the easier recipes I could find.  The recipe ended up being a bit harder than I thought but I was still convinced I could do it.  Getting the dough ready for the fridge was the easy part.

Now that the dough was chilling I decided to run out and buy a tart pan, little did I know that Saturday was the day that no one was going to have tart pans.  After scouring 3 different stores I headed home trying to come up with other options since we had to leave for our baby shower in a few hours.  I decided on improvising with a cheesecake pan, which ended up working great.  After a bit of stress and a frantic call to my mom I got the dough in the pan and ready for the oven.

Now was time for the filling.  The recipe seemed pretty easy, which was a combination of a few recipes.  I was excited to be making my first lemon curd, something my sister has long mastered and left a lot for me to live up to.  I was pleasantly surprised that it was really good.  Now I just had to mix it with a few other ingredients and blueberries and I was left with a very pretty tart.

Fast forward to the party, where I was a bit nervous that it wasn’t going to be very good.  I had no reason to be nervous, it was a big hit.  One of the guests had a few helpings and was surprised when I told him that it was my first time making a tart.

In the end I was very proud of my dessert and look forward to mastering pastries to improve on this recipe in the future.

Prebaked Flaky Pate Sucree

Courtesy of nookandpantry.blogspot.com

1 C flour

1/3 C confectioner’s sugar

1/4 tsp salt

6 Tbsp cold butter, cut into 6 pieces

1 egg yolk

2 Tbsp cold milk or ice water

1/2 tsp of vanilla

Add the flour, confectioner’s sugar, and salt together in a food processor and pulse once or twice to combined. Add the pieces of butter and pulse until the butter pieces are no bigger than a pea.  Make sure the butter stays cold to keep the dough from getting greasy.

Mix the egg yolk, milk, and vanilla together. Drizzle the mixture over the butter and flour mix in the food processor. Pulse again until the dough start to form large clumps. If it looks too dry add a little more milk.

Scrape the dough onto a large piece of plastic wrap and press the clumps together to form a disc. Wrap the dough in the plastic wrap and chill at least an hour up to overnight. Or store it in the freezer for as long as you want.

Preheat the oven to 375 degrees F.

Lightly flour a work surface and rolling pin and roll out the dough to into a large circle. Move the crust around often to make sure it doesn’t stick to your work surface.

Transfer the dough to an 8 or 9 inch tart pan. To make this easier, drape the dough over the rolling pin and lay it over the pan. Lift the edges of the crust and gently press the dough down into the pan. Roll over the top of the pan with a rolling pin to trim any overhanging dough.

Prick the surface of the dough with a fork. Press a sheet of aluminum foil onto a crust and add pie weights, beans, or clean pennies on top.  Bake on the middle rack for 25 minutes. Remove the foil and baking weights (be careful the weights will be very hot!) and return the crust to the oven to bake for another 10 or so minutes until it is golden. Cool to room temperature before filling

Lemon Cream Tart

Adapted from nookandpantry.blogspot.com

2 oz. cream cheese

3 Tbsp granulated sugar

1/2 C heavy cream or whipping cream

1/4 C lemon curd

With a whisk attachment, using a stand mixer or hand mixer, beat the cream cheese and sugar on medium high speed until fluffy. Slowly drizzle in the whipping cream and whip until stiff peaks form. Fold in the lemon curd.

Since the original recipe called for store bought lemon curd I decided be adventurous and make my own.

Lemon Curd

Courtesy of Food Network Canada

1/2 cup unsalted butter (125 mL)

1 1/4 cups sugar (300 mL)

3/4 cup fresh lemon juice (175 mL)

2 tbsp lemon zest (25 mL)

6 eggs

In a medium saucepan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook, stirring constantly, until all butter is melted and sugar is dissolved about 4 minutes.

In a heatproof bowl, whisk eggs. Continue whisking while pouring in about 1 cup of hot lemon liquid. Once combined transfer egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes.

Cover surface directly with plastic wrap. Cool in fridge until ready to serve with Strawberry and Lemon Shortcake.

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