EatSavvy Blog

Topic —  Snacks,

Divine Dipping

May 25, 2011
Jan Scott

I like to dress up ordinary fruit slices with skewers and sprinkles for instant fun. They are great for special occasions or weekend treats and there is something almost universally appealing about fruit that’s been dipped in chocolate. Even my nine year-old (who likes very few fruits), loves these.

My favourite fruits to dip are strawberry halves, bananas, orange segments blackberries and dried fruits (specifically apricots and dates). They are incredibly easy to assemble, and you can customize the look by using a mix of white and dark chocolate with assorted sprinkles. You can even consider adding a few spices to the melted chocolate (like cinnamon) for a unique flavour upgrade.

Like individual fondues on a stick, they are good for adult gatherings too. Pass a tray of the dipped fruit around with after-dinner coffee, or lay a platter out alongside some prepared dessert for a fun end to your meal.

Besides the ones I mentioned, what other fruits would you dip in chocolate?

Chocolate Dipped Fruit Skewers

You’ll Need

• 8 oz semisweet chocolate
• 1 tsp butter
• 10 strawberries, sliced in half
• 6 dried apricots
• 1 banana, peeled and sliced into 3 chunks
• 1 orange, peeled and segmented

Prep and Cook

1. Slice, peel and prepare all the fruit and place it on a tray in the fridge for 3 to 4 minutes to cool while the chocolate is melting (the chocolate will adhere to the fruit better).
2. In a heat-proof bowl set over a pot of boiled water, melt the chocolate and butter, stirring constantly until smooth.
3. Spear the fruit with wooden skewers and dip into chocolate.
4. Place the fruit on a parchment-lined baking sheet to harden.

Topic —  Baking,

The Way the Cookie Crumbles

June 27, 2011
Jan Scott

The most requested snack in my house is definitely chocolate chip cookies. I think they’re a universally comforting food that almost everyone likes, wouldn’t you agree? 

I enjoy them too, and they are my go-to treat when I’m asked to make something for a classroom party or bake sale but sometimes I get a bit bored of the same old. But to say one chocolate chip cookie is just like the others is not really true. In an effort to mix things up a bit, I’ve discovered that there are many ways to serve a chocolate chip cookie, making them even more fun and exciting.

There’s the cookie on a stick version, the jumbo coffee shop cookie, the cookie pie, and even the mini chocolate chip ice cream sandwich. All of these versions of your classic fave are easy and fun reinventions of the ordinary chocolate chip cookie recipe, which really is one of the easiest cookies to make.

Chocolate Chip Cookies

You’ll Need:

• 2 cups all purpose flour
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup butter, unsalted
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips

Prep and Cook:

1. In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
2. In a large bowl, with an electric mixer, beat the butter and sugars until fluffy. Add eggs one at a time, beating well after each addition until combined and then mix in the vanilla.
3. With the mixer on low, add the flower mixture and mix until just incorporated. With a spatula or wooden spoon, stir in the chocolate chips.

Cookies on a Stick

1. Preheat the oven to 375°F.
2. Form 1 to 2 inch round balls of dough, and place them on a parchment-lined baking sheet.
3. Insert a small lollipop or popsicle stick into the dough, pushing the stick at least half way through the ball.
4. Lay the stick down and bake the cookies until they’re golden brown and flattened, approximately 8 minutes.
5. Remove from the oven and allow to cool before serving.

Jumbo Coffee Shop Cookie

1. Preheat the oven to 375°F.
2. Using a ¼ cup measuring cup, drop large scoops of dough onto a parchment-lined baking sheet, ensuring there is 3 to 4 inches of space between each cookie.
3. Bake until the cookies are golden brown around the edges but still soft in the middle, approximately 12 to 15 minutes. Remove from oven and allow to cool before serving.

Cookie Pie

1. Preheat the oven to 375°F.
2. Thoroughly grease a 7 inch pie or tart pan, and press the cookie dough into the bottom and sides of the baking dish. Be sure to cover the pan evenly with the dough which should be ½ to ¾ inch thick.
3. Bake until the cookie has puffed slightly and is golden brown around the edges, approximately 16 minutes.
4. Remove from the oven and allow to cool before slicing.
5. Serve as is, or top with a scoop of vanilla ice cream.

Mini Chocolate Chip Ice Cream Sandwiches

1. Preheat the oven to 375°F.
2. Using your fingers, form tiny ½ inch balls of dough and place them on a parchment-lined baking sheet, leaving two inches between each cookie.
3. Bake for 5 to 7 minutes, or until golden brown and soft in the middle.
4. Remove from the oven and allow to cool completely.
5. Spread ice cream on the bottom of one cookie and sandwich together with another cookie. Repeat with the remaining cookies.

Topic —  Baking, Kids in the Kitchen,

Easy S’mores Fudge

November 29, 2011
Jan Scott

My kids like to make holiday gifts for a few special people in their lives, and while I would definitely consider myself a crafty person, weekend hockey keeps me from committing to making Grandpa a wooden bird feeder or Aunt Beth a Pollock-esque painting. Instead, I turn to my kitchen cupboards and cookbooks and let the kids pick out something quick and easy that we can package up prettily and hand out to multiple people.

Jackson (my youngest), took this recipe straight from the December issue of Canadian Living. ‘Easy’ and ‘fudge’ are two words that speak loudly to him, and I suggested that we replace the walnuts in the recipe with graham crackers and marshmallows for a more kid-friendly concoction. He accepted the challenge and we successfully made this no-bake sweet in less time than it would’ve taken me to go to the store to buy some fudge.

Using only seven ingredients, I’m confident that children of reading age could likely make this recipe themselves, with only a little help from a supervising parent. I’d suggest opening the can of milk for them, and overseeing the melting of the chocolate, but other than that, I’m sure your little chefs could make a batch of this with only minimal assistance.

Do your kids ever make edible gifts for loved ones?

Easy S’mores Fudge
Adapted from Canadian Living

You’ll Need

• 10 oz milk or dark chocolate
• 1 can sweetened condensed milk
• 1 tsp vanilla
• ¼ tsp baking soda
• Pinch of salt
• ½ cup broken graham cracker pieces
• ½ cup mini marshmallows

Prep and Cook

1. Place the chocolate in a heatproof bowl set over a pot of simmering water and melt it, stirring occasionally.
2. When the chocolate has melted, add the condensed milk, vanilla, baking soda and salt. Mix well.
3. Add the graham crackers and marshmallows reserving a few pieces of each to garnish the top of the fudge. Stir to combine.
4. Spray an 8"x8” square pan with non-stick spray. Pour the fudge into the pan and smooth the top. Garnish with the reserved graham crackers and marshmallows.
5. Cover the dish with plastic wrap and refrigerate for a minimum of 3 hours.
6. Remove from the fridge and cut the fudge into 1-inch squares.

Topic —  Snacks,

Homemade Marshmallows

December 13, 2011
Jan Scott

Last Monday, at the weekly editorial meeting held at SavvyMom HQ, I snuck in a bag of homemade cinnamon marshmallows. I like surprising people with these sweet treats because they ooh and aah over them, thinking I’ve spent hours working in the kitchen when in reality, making marshmallows is one of the easiest candy confections I cook up in my kitchen.

To begin with, you only need five ingredients plus a flavouring agent: water, sugar, light corn syrup, salt and gelatin. For plain marshmallows add vanilla, for a cinnamon variety replace the vanilla with the ground, and to make a peppermint variety—my favourite for the holiday season—add some peppermint extract and a few drops of red food colouring.

These package up perfectly for homemade gifts, and we always keep some on hand for warm mugs of hot cocoa. I might consider packaging up a bag of homemade marshmallows with a favourite hot chocolate mix and a new mug for an easy homemade teacher’s gift.

One word of caution though: while the marshmallows are easy to make, they can be a little bit messy. Be sure to have plenty of non-stick spray or vegetable oil on hand.

Have you made marshmallows before? Was it easier than you expected?

To see the full printable recipe, click here: Homemade Peppermint Marshmallows

Topic —  Baking,

French Chocolate Bark

December 20, 2011
Jan Scott

With less than a week until most of our holiday celebrations are officially underway, I’m happy to say that I am finally and fully prepared. Gifts are bought and wrapped, the freezer is stocked, cupboards are full and the supplies have been purchased for last-minute chocolate bark.

Inevitably, there is always a forgotten hostess gift that needs to be put together, or a small snack for unexpected guests. Having a supply of chocolate (dark, milk, white), nuts, dried fruit and/or candy on hand means that I’ll be able to put something together quickly if needed.

I first discovered the brilliance of chocolate bark when I lived in France. The lady I worked for would assemble it whenever she needed to have a sweet nibble on hand. It was almost always made from dark chocolate, dried fruit and nuts and often included the addition of a spice or two. Think cinnamon-infused chocolate or a sprinkling of ginger or rosemary as a finishing touch. It wasn’t candy-laden like we might make it here, and it was certainly a treat they perceived to be good for you.

I now make chocolate bark each holiday season and try to use simple, yet flavourful ingredients. Do you make bark? If so, what are some of your favourite add-ins?

To see the full printable recipe, click here: French Chocolate Bark.

Amy’s Family Feedbag

January 11, 2012
Jan Scott

Situated in picturesque Victoria, B.C., Amy Bronee, is the chief cook and writer behind Family Feedbag, a blog dedicated to from-scratch cooking for a thoroughly modern family. As a mom of two boys, Amy hones her cooking skills in her little home, while simultaneously teaching her boys about having fun in the kitchen.

I visit Amy’s space on the Internet quite frequently, and was recently bowled over when she shared a recipe for the most beautiful apple pie I’ve seen. Not only can this gal cook, but she’s incredibly creative as well.

Amy was gracious enough to answer some burning questions I had for her, and I have no doubt you will like her, and her blog, as much as I do.

Q: Which ingredient are you currently loving these days?

Amy: Leeks! They add so much flavour to comfort foods like stews and soups. Anywhere I would normally use an onion, substituting leeks adds an interesting flavour. Don’t get me started on bacon and leeks covered and cooked, until they practically melt in your mouth. J’adore! Any dish that starts there will take you good places.

Q: What is the last meal you cooked for your family?

Amy: Sesame chicken with bok choy on rice. I love the flavour of toasted sesame seeds and soy sauce with the silky texture of wilted greens. Healthy and yummy!

Q: What is your ideal cooking soundtrack?

Amy: Jazz, baby! I’m talking the classic stuff. Sassy ladies like Ella Fitzgerald, Etta James, and Billie Holiday are often my companions in the kitchen. Lots of brass, and lots of raspy and heady sounds swirling above me while I chop and stir at the kitchen counter. That’s my idea of pure me-time bliss.

Q: Which do you prefer: chocolate or cheese?

Amy: Seriously?! That’s a tough one. Okay, if I had to choose one I suppose cheese slightly edges out chocolate for me. I mean, is there anything more deliriously naughty than ooey gooey melted cheese stringing from your plate to your fork? Knock me over, I’m in love.

Q: Name the one cooking utensil you can’t live without?

Amy: My chef’s knives. I’m not a big fan of gadgets because I don’t have the storage. Most of my prep is done with a cutting board and chef’s knife. It’s quick and cuts down on clean-up. Plus, chopping up some veggies is actually a great stress-reliever!