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Category Archives: Dessert

Any Occasion Dark Fruit Cake

20 Tuesday Dec 2022

Posted by wrks4me in Baking, Dessert, Home

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This is a very moist and easy fruit cake to make.

Ingredients

  • 1 1/4 cups dried prunes (6 oz), chopped
  • 1 1/4 cups chopped dates (6 oz), chopped
  • 1 1/2 cups dark raisins (8 oz)
  • 1 1/4 cups golden raisins (6 oz)
  • 1 1/4 cups currants (6 oz)
  • ¾ cup butter
  • 1 cup dark or golden brown sugar
  • ¾ cup molasses
  • ½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
  • Zest and juice of 2 oranges or a combination of oranges and lemons
  • 1 cup chopped glace cherries
  • 1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
  • 1 1/2 cups pecans (7 oz), roughly chopped
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
  • 3 eggs
  • 1 1/3 cups all purpose flour
  • ½ cup ground hazelnuts or slivered almonds or walnuts
  • ½ tsp baking powder
  • ½ tsp baking soda

Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.

Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.

If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.

Directions

  1. Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
  2. Bring everything to a low boil and simmer for about 10 minutes.
  3. Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
  4. When cool, add in beaten eggs
  5. Sift in cocoa, baking powder, baking soda and flour
  6. Add all the ground nuts and the cooled boiled mixture
  7. Fold in the cherries, citrus peel and candied fruit
  8. Pour into the prepared baking pans.
  9. Decorate with pecan halves and candied cherries.
  10. Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
  11. Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
  12. Remove from oven and allow to completely cool.

Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.

Options:

You can spread some of your favourite marmalade over top when the cake is still warm.

Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.

Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.

Wrap cake in several layers of plastic wrap and store in a cool place

Enjoy

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Pecan Pie/Tarts Please

11 Sunday Dec 2022

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Brown Sugar, Holidays, Pecan, Pie

This is an holiday favourite. The kids and family ask for it whenever we gather.

Ingredients

  • Unbaked pie crust or tarts
  • Shelled pecan halves (approx. 2 to 2 1/2 cups)
  • 3 large eggs
  • 1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
  • 1/2 cup of your favourite packed brown sugar (light, medium or dark)
  • 1/4 cup of melted butter cooled to room temperature
  • 1 1/2 teaspoons of vanilla extract
  • 1/4 teaspoon of table salt

Directions:

  1. Place pie shell or tart shells on a baking sheet in case of spillage
  2. Preheat oven to 350 degrees F.
  3. Line bottoms of pie shells or tart shells with pecans
  4. Mix together all remaining ingredients
  5. Carefully pour to the top of shells

Bake:

  • Pie Crust:
    for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
  • Tart Crust:
    for 20 minutes in middle of oven

Allow to cool as they are very hot. Serve at room temperature.

Enjoy

Based on Original recipe

Peanut Butter & Chunky Date Cookies

31 Thursday Mar 2022

Posted by wrks4me in Baking, Dessert

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Ingredients

  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) almond flour
  • 1/2 tsp baking soda
  • 1/2 cup (125g) crunchy peanut butter
  • 1/4 cup (80g) maple syrup or sugarless table syrup
  • 1-2 tsp vanilla extract (optional)
  • 3/4 cup chopped dates

Directions

  1. Preheat the oven to 350ºF.
  2. Stir together the oats, almond flour, baking soda into a mixing bowl
  3. Add the peanut butter, maple syrup or sugarless table syrup, and vanilla.
  4. Add the chopped dates.
  5. Use a small cookie scoop and roll into balls
  6. Arrange balls on a cookie sheet lined with parchment paper or silicon pad.
  7. Lightly press with a fork
  8. Bake for 10-12 minutes at 350ºF checking that the bottoms do not burn
  9. Place cookies on a cooling rack for at least 10 minutes.

Enjoy

Earthquake Cake

26 Saturday Sep 2020

Posted by wrks4me in Dessert

≈ 1 Comment

Tags

Cake, Chocolate, Coconut, Earthquake, Pecans

Ingredients

  • 1 box your favourite Chocolate Cake Mix (do not prepare as directed on box, use instructions and ingredients below)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/3 cups water
  • 2/3 cup shredded coconut
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1/2 cup or 1 stick, unsalted or salted butter
  • 3 3/4 cups of icing sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  3. Sprinkle the coconut, chocolate chips, and the chopped pecans over the bottom of the pan.
  4. Mix the chocolate cake mix along with the oil, water and eggs using a spatula or hand mixer.
  5. Pour the cake mix over top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan or fry pan, melt the butter and cream cheese together.
  7. Using a spatula or hand mixer on low, add the butter/cream cheese mixture together with the icing sugar until it’s smooth.
  8. dollop the mixture on top of the uncooked chocolate cake in the pan, and swirl using a knife into the cake mix.
  9. Bake for 35-45 minutes. Using a toothpick to test the doneness will not work as the mixture is too gooey. Just make sure it doesn’t wobble too much.

Enjoy

Carrot Cake

21 Tuesday Jul 2020

Posted by wrks4me in Baking, Dessert

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Ingredients

  • 2 cups (500 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1/4 tsp (1.25 ml) ground nutmeg
  • 1/2 tsp (2.50 ml) ground ginger
  • 1 tsp (5 ml) fine salt
  • 4 eggs
  • 2 cups (500 ml) white sugar
  • 1 cup (250 ml) canola or vegetable oil
  • 1/4 cup (60 ml) melted butter (optional for firmer cake, I leave this out)
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (500 ml) grated carrots
  • 1/2 cup (125 ml) pecan chopped
  • 1/2 cup (125 ml) walnut chopped
  • 1 cup (250 ml) canned crushed pineapple (drained)
  • 1/2 cup (125 ml) raisins (optional)

Icing

  • 1 pkg (250 g) cream cheese
  • 1/4 cup (60 ml) softened butter
  • 1.5 tsp (7.5 ml) pure vanilla extract
  • 3 cups (750 mg) icing sugar

Directions

  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Grease and flour a 9″x13″ baking pan
  3. Sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside
  4. In another bowl, whisk together the eggs, sugars, oil, butter and vanilla extract
  5. Pour over dry ingredients and mix until moistened
  6. Sir in carrots, pecans, walnuts, pineapple and raisins (optional)
  7. Pour batter into baking pan
  8. Bake for 35 minutes or until a wooden toothpick comes out clean
  9. Remove from oven and cook in the pan on a rack

Icing

  1. Beat together, cream cheese and butter until smooth
  2. Add vanilla extract and then icing sugar a little at at time until smooth and creamy
  3. Spread over cooled cake and serve

Enjoy

Hummingbird Cake

09 Monday Dec 2019

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Cake, Coconut, Cream Cheese, Pecans, Pineapple

Humminbird Cake

Ingredientswrks4me_terry_tested-11

Cake

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 can crushed pineapple (NOT DRAINED) (8 ounces)
  • 2 cups chopped bananas (1 1/2 cups mashed) or 3 bananas
  • Shortening (for greasing pan)
  • 1 cup chopped pecans (toasted pecans)

Icing

  • 1/2 cup chopped pecans
  • 1/2-3/4 cup(s) flaked coconut (depending on your taste)
  • 1-2 package(s) of cream cheese (8 ounces ea., depending on your taste)
  • 1/2 cup of butter
  • 4 cups of icing sugar (16 ounces)
  • 1-2 teaspoons vanilla (depending on your taste)

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, salt, baking soda and cinnamon in a large bowl
  3. Add eggs and oil, stir until ingredients are moistened
  4. Stir in vanilla, pineapple, bananas and 1 cup of chopped toasted pecans (put pecans on a baking sheet and put under the broiler for a minute or two while stirring to ensure they don’t burn)
  5. Pour batter into 3 well-greased and floured 9-inch cake pans
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes our clean.
  7. Remove from pans after cooling for about 10 minutes and then cool cake completely before icing (about 1 hour)
  8. Cream butter in mixer and add vanilla and gradually add icing sugar. Stir in coconut.
  9. Spread 1 cups of cream cheese icing over first layer and top with second layer and top with another cup of icing, then top with last layer and frost the top and sides with remaining icing. Decorate top with pecan half’s and pecan pieces

Note: I know prefer to use two jello roll pans (these pans are smaller than a cookie sheet) lined with parchment paper instead of cake pans. I use an ice cream scoop to divide the batter between the pans. This makes 4 equal layers. Back around 15-20 minutes instead of 30 minutes as they are less thick. Once each layer is cooled enough I simply cut them in half including the parchment paper and stack them onto of each other til I’m ready to frost them. I then remove the parchment paper and ice each layer but not the sides. I then trim each side to make it nice and neat. To serve cut the cake down the middle and then serve 1-2 inch slices.

Original Recipe Link

 

Apples 101

21 Monday Oct 2019

Posted by wrks4me in Baking, Dessert, Salads, Side Dishes, Snacks, wrks4me - Recipes

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Tags

apples

apples 101

Good to know?

  • Apples are members of the rose family
  • Apple trees take about 4 to 5 years to produce fruit
  • Apple trees may be propagated by budding or grafting
  • Pour a little citric juice (ie. lemon, lime, grapefruit or apple juices) or even saltwater over peeled apples to prevent them from browning
  • Smaller apples keep longer than larger ones
  • Store baskets or bushels of apples covered with perforated plastic in the dark in a well-ventilated room 32-39 degrees F. (0-4 degrees C) to prevent shrivelling
  • It takes about six medium apples about 2lbs (900g) for a 9″ pie or 3 cups (700ml) of apple sauce

Uses for Common Apples

Eating Whole

Salads Baking Sauce

Cider

Ambroisia

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Braeburn

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Cortland

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Empire

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Fiji

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Golden Delicious

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Granny Smith

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Honey Crisp

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Idared

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Jonathan

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Johnagold

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Mcintosh

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Northern Spy

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Pink Lady

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Red Delicious • •
Royal Gala • •
Spartan • •

Soda Cracker Crust and Easy Lemon Pie

26 Friday Jul 2019

Posted by wrks4me in Baking, Dessert

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Tags

Lemon, Pie, Soda Crackers, Whipped Cream

Soda Cracker Pie

Ingredients:

For the crust:wrks4me_terry_tested-11

  • 1 1/2 sleeves of salted soda crackers (about 6 ounces or 60 crackers)
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sugar
  • Optional: 1 Tablespoon of lemon zest

For the filling:

  • 2 (300 ml) cans of sweetened condensed milk
  • 5 egg yolks
  • 1/2 – 3/4 cups of lemon or lime juice or a mix of the two
  • 1 cup Fresh whipped cream, for garnish plus 2 tablespoons of sugar
  • Coarse sea salt (or Kosher salt), for garnish

Directions:

Option 1

For the crust:

  1. Put crackers into a plastic bag and crush them fine
  2. Put crushed cracker into a bowl and add cold butter and sugar
  3. Mix together til looking like coast meal
  4. Press into a pie shell up the sides and bottom
  5. Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  6. Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into a bowl and whisk or beat till smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Option 2 (Easiest method – food processor)

For crust:

  • Put crackers, butter and sugar into food processor and pulse until well mixed
  • Press into a pie shell up the sides and bottom
  • Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  • Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into food processor and pulse until smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Note: You can use this pie crust for other pie fillings as well, such as a coconut or banana cream pie. Chocolate or butterscotch pie, or if you prefer, a key lime pie instead of a lemon.

Enjoy

 

 

 

 

Cannoli Filling

27 Sunday Jan 2019

Posted by wrks4me in Dessert

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The trick is to balance the right sweetness to the richness of the Ricotta cheese Cheese. The ratio is 3 parts of Ricotta cheese to 1 part of sugar.

cannoli

Ingredientswrks4me_terry_tested-11

  • 475 Grams (2 1/3 cups) of Smooth Ricotta Cheese
  • 160 grams (3/4 cup) of regular sugar
  • 1 Tablespoon of Vanilla
  • 4 oz of Mini Chocolate Chips

Directions

  1. Cream the Ricotta cheese
  2. Blend in sugar and vanilla til smooth
  3. Fold in the Mini Chocolate Chips
  4. Put into a piping bag and pipe into prepare Cannoli Shells

Enjoy

 

 

Double Chocolate Chip Cookies

09 Sunday Dec 2018

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Chocolate Chips, Cookies

Double Chocolate Chip Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (use only half if you use salted butter)
  • 4 ounces milk chocolate squares (chopped)
  • 4 ounces of chocolate chips
  • 1/2 cup or (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

DirectionsDouble Chocolate Chip Cookies 2

  1. Preheat oven to 325 degrees.
  2. Whisk together flour, baking soda, cocoa powder, and salt (if using unsalted butter) into a bowl (put aside)
  3. Over medium melt butter and add chopped chocolate into a pan. Cook until all is melted
  4. Put melted chocolate mixture into a mixing bowl and add sugar, eggs, and vanilla; mix on medium speed until combined.
  5. Reduce speed to low and gradually mix in flour/cocoa mixture.
  6. After all is mixed fold in chocolate chips.
  7. With a cookie scoop (1 1/2 inch) scoop batter onto a lined baking sheet (I prefer a silicon pad)
  8. Bake approximately 15 minutes or until cookies are flat and surfaces begin to crack.
  9. Let cool on wire racks.

Options: Add your favourite chopped nuts (ie. Walnuts or Pecan) along with the Chocolate Chips

Enjoy

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Recent Posts

  • Any Occasion Dark Fruit Cake
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  • Peanut Butter & Chunky Date Cookies
  • Lemon, Garlic & Spinach Spaghetti
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