Spring Has FINALLY Sprung!

This past Winnipeg winter was the coldest in over 100 years. It also felt like the longest!

If you believe the calendar, it has been spring for the past two months. Yeah, right!

Spring has been trying to come for weeks but winter has tried to thwart it's every attempt to proceed.

Oh, the snow was ever so slowly melting and the temps seemed even slower getting warmer. Even April was several degrees cooler than normal. More than a few of us were starting to wonder if our beloved prairie landscape had somehow been transported to the land of Narnia! Every time we'd start to see bare ground, the Wintery White Witch would send more of the white stuff to cover it - if only temporarily!

By early May the tides seemed to finally be turning towards spring. It was cooler than normal, but a glimmer of hope was on the horizon as the daylight hours grew longer. Even city street cleaning crews began the annual spring cleanup!

Sadly, we were not yet fully there, For the most part, temps remained a bit below normal. Then, just over a week ago (Wednesday May 14) we were disheartened to wake to wet flurries and a dusting of the white stuff!

Thankfully that was mostly gone within a few hours! We've since been inching closer to more seasonal temps.

It now seems that it may truly be safe to finally put the winter things away!

 Actually, I put the heaviest outerwear and boots away May 1. I never do it before then - regardless of the weather as that just feels like daring Mother Nature to throw more winter at us! That being said, I have always kept out a heavy spring jacket that can be layered with a heavy fleece for the really nippy days.

Alas, I was still wearing that heavy spring jacket till about a week ago. This past week, I finally decided it was time to move the summer clothes to the front of the closet and the winter clothing to the back! Fingers crossed I won't regret that decision!

Last weekend was the Victoria Day long weekend - or as we here in Manitoba call it "May Long"! That is traditionally the weekend when people open up the cottages for the summer season and/or start planting the gardens. Now, that doesn't mean that we won't still be getting some frost. That can still happen - it's just a calculated risk as to when and what you plant. It also means that you may be covering baby plants at night in the coming days/weeks to prevent them being killed/damaged by frost.

I've never been a gardener. I can't keep plants alive no matter how simple the care is. Despite coming from generations of a farm family and talented gardeners on both sides of the family - I have always had a brown thumb. I can't even tell the difference between the weeds and most things that were intentionally planted. Oh wait, odds are the weeds would be the ones that would thrive if I had a garden!

So, I wisely leave the gardening to those with the patience and the green thumbs to nurture.

Truth be told, I don't tend to notice much of the spring growth. Well, at least not until it truly gets green. My low vision doesn't allow me to really see those baby buds on trees or the tiny sprouts shooting out of the ground. I've seen pics from friends showing the tiny bursts of green and heard tales of their beloved gardening this season but hadn't really noticed the true greening until this past week.

We got a good dousing of rain on this past Monday of the long weekend (rain almost always happens on a long weekend in these parts!) and the rain continued well into Tuesday.

That rain has truly set the spring growth into full swing! The leaves on the tress of my street are starting to open. Lawns are greening up and I expect to hear lawn mowers and smell the fresh cut grass almost any time now. Even the temperature has been above normal the last few days!

On Thursday morning, I took my camera with me when I went for a walk.

The wind was light. The sun was shining warm and bright with not a cloud in the beautiful deep blue sky! The signs of spring were everywhere! Lots of people out walking, cleaning yards and working in their gardens! The baby leaves on the trees, bushes and hedges were opening and reaching for the sky - preparing to give us a canopy of shade through the coming heat of summer. The plants - both perennials and the newly bedded were lush and green in the freshly worked soil. I didn't take a lot of photos but I thought I would share just a few:

 Happy Spring! And as this lovely little message says: 

dn

I Am A Work In Progress

A few weeks ago, a long time friend made a comment along the lines that they were impressed that I was always reinventing myself.

Really? Hmm.... I'd never thought of my life in that way.

When I think of reinventing - I tend to think of a physical product being reformulated, repackaged or renamed. Something being marketed in a new way.

In human terms, I think of a complete makeover in appearance to better reflect the person inside. Or perhaps to reflect ones personality or maybe a career change. Such as someone taking on a new persona to achieve success in another genre or walk of life. And sadly. in some cases, to avoid or escape from their own reality.

Personally, I think of myself as a continuous work in progress.

I don't like being pushed or forced into change. Whenever possible, I prefer to make a gradual adjustment. Somehow it feels more natural and not nearly as stressful or disruptive that way.

Unfortunately, we don't always get a say in when or how the changes in our lives happen. Circumstances can force us into change in a heartbeat. Those tend to be the hardest and most challenging changes we make.

Looking back, I think the hardest thing I ever had to adjust to, was losing so much of my eyesight in 1990. It forced me to relearn many skills using more of my other senses to get me through daily life situations safely.

Learning to use a computer was a challenge that I delayed for many years. I knew it could potentially improve parts of my life, but I just wasn't ready to commit the time to learn about it or the money to buy one. When a friend of a friend offered me a free used computer, I realized it was an opportunity to expand my horizon and embrace the ever growing world of technology. There are days, I barely touch the computer (or the tablet) but learning to use this particular new fangled technology is one I will never regret! It has opened new worlds and possibilities to me that I had never dared to dream!

Truth be told, I tend to overanalyze or research the heck out of something before I even go near something new! Not just the big purchases or changes! I even research and compare small items and products before I try them! I'm not cheap, but my income is limited so I want the best value for the money I do spend.

It's not that I am set in my ways. Well, not completely anyways. I adapt as needed. Sometimes it is a bit more grudgingly as some things are harder to change than others.

I am not one to jump on bandwagons or fads without considering the pros and cons. I tend to wait a bit and see the reaction of the masses before I take a dip into the latest in trends. I like to learn about the newer options and make a careful decision as to whether whatever this new thing is would be a good fit for me or if I want to adapt to it.

Under certain circumstances, I will try new things. However, I have to ask questions first. Such as: Does the product contain anything I may be allergic to? Will this improve the quality of my life? Can I afford this change - and the upkeep that may go with it?

I moved numerous times in my young adult years - some were financially motivated and some were pure circumstance. I always researched the area before I chose a new place. Some moves worked out better than others but each offered new experiences and the chance to meet new people.

There are also parts of my life that I am quite comfortable with and have seen no real need to make major changes.

For instance, I've never walked into a salon and given carte blanche to the first stylist I see. My hair styles changed a few times in my younger years, but I now love having a short "wash it, comb it and ignore it" style!

I've never done a total 180 on fashion. My fashion sense has changed little. I still prefer comfortable classic pieces that don't really go out of style. The basic designs and solid colours that can be mixed and matched as needed - then dressed up or down with jewellery or other accessories.

For the most part, the changes I've made are more in lifestyle and on the inside.

Changes in eating habits (healthier), daily stretches and workouts were key to getting in better shape, My physical health is still not great but it is far better than it was 15 years ago! My mind and heart have been opened to new ideas, opinions and beliefs. The friends and relationships that are part of my life now are stronger and more mutually supportive than those from my younger years.

There are more areas of my life that will inevitably evolve. Some areas, I know could use an overhaul of sorts - and I'm working up to making those adjustments. I'm just not ready to act on them yet!

As we grow from childhood to youth then adulthood and into our later years, it is inevitable that our lives evolve. We learn to adapt to new circumstances, surroundings, technologies and people. If we don't, then our lives become stagnant and one dimensional.

Failing to adapt and evolve, also means missing out on new experiences and so much of what life has to offer. We don't necessarily have to "like" or "love" all the new things but we have to at least acknowledge that there is more to life than our own little world.

The strength and resilience of the human spirit that allows us to evolve and adapt never ceases to amaze me.

Life is full of opportunities as we adapt and evolve!

To survive and thrive in this world, we must each continue to be a work in progress!

dn

Lemon Dream Supreme

If you ask me, nothing says Spring and Easter flavours like chocolate and lemon! It's a tangy bittersweet taste of heaven that leaves you wantig MORE!! Whoever came up with the idea of combining these two ingredients was a genius!

Truthfully, I'd serve this dessert any time of year but there is something about this combo that just says fresh and satisfying! It feels like a Spring treat! And, after the winter that we have all just been through - every bit of Spring feeling helps!

With this recipe, I used the same Brownie base that I used for my Cherry Brownie Dream recipe which I posted back in February. I knew I wanted the second layer to be lusciously smooth and lemony! Believe it or not, it was created completely off the cuff! I just looked through my pantry, fridge and freezer to see what ingredients I had and what might work well together! Thankfully, I made notes as I went along and the mixture worked beautifully on the first try!

As with the cherry version, please don't skimp on the quality of chocolate used! A poor quality can totally ruin an otherwise great recipe! I've been buying my white chocolate from Morden's of Winnipeg for many years and always use it in my Christmas baking. You can find good quality bittersweet chocolate at most bulk food stores.

As usual, I offered samples of this dessert to several friends and the reviews were all positive! Everyone loved it and thought it was a perfect combination of flavours!

I hope you'll enjoy it as much as we have!

Lemon Dream Supreme

Brownie Base

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cups white sugar

1/3 cup unsweetened cocoa powder

1/2 cup margarine

1/2 cup water

1/4 cup light/reduced fat sour cream

1 egg, slightly beaten

1/2 teaspoon vanilla extract

1/3 cup chopped almonds, lightly toasted

Second layer and garnishes

2 medium lemons

6 ounces white chocolate, divided

1 8oz/250g light cream cheese, softened to room temp

1 can light sweetened condensed milk

1 4 serving instant lemon pudding mix (not light)

1 teaspoon lemon extract

yellow food colouring, if desired

1 litre/4 cups container light whipped topping, divided

1 ounce bittersweet or dark chocolate, grated

Directions:

Prepare a 9 or 10 inch Spring-form pan by ensuring the base and ring are properly aligned and the lock is secure. Spray the inside of the assembled pan with a non stick coating such as Pam.

Combine the flour, baking powder, baking soda, salt, sugar and cocoa powder in a medium bowl.

Place the water and margarine in a microwave safe dish and heat on medium power to melt the margarine. Allow to cool slightly. While it is cooling combine the sour cream, egg and vanilla. Stir the water and margarine into the dry ingredients mixing to combine. Add in the sour cream, egg and vanilla and combine thoroughly. Stir in the toasted almonds and stir to combine. Pour into the prepared spring form pan and spread evenly.

Bake in preheated 350F oven for 20-25 minutes or till toothpick test shows done. (With my oven, it takes about 22 minutes.)  Place the pan on a cooling rack and cool completely before continuing. (at least 1 hour!).

When the brownie is cooled, zest the lemons and set aside 1-2 teaspoons of the zest for garnish. Juice the lemons and remove the seeds. You should have 1 - 1 1/2 tablespoons of zest and 1/2 cup lemon juice. Note: I zest the lemons almost to the white pith which creates much more zest.

In a microwave safe dish, melt 3 ounces of the white chocolate on medium power (about 60-90 seconds). Stir to smooth and set aside.

In a medium bowl, cream the softened cream cheese with the sweetened condensed milk. 

Add the instant pudding mix, lemon juice, lemon extract and the zest. Mix thoroughly. Add in the cooled melted white chocolate and combine till smooth. If desired, you can add a few drops of yellow food colouring at this point. (I added about 5-6 drops) Mix in thoroughly. Fold in about 2/3 of the whipped topping and blend completely. Note, that it is much easier to blend in the food colouring before adding the whipped topping. Adding the whipped topping lightens the colour considerably but adding colouring is purely cosmetic and I think adds to the overall look and appeal

Spread the lemon filling evenly over the cooled brownie - smoothing to the edges and across the top. Chill for 15 minutes.

While chilling, melt the remaining 3 ounces of white chocolate in the microwave and let cool slightly. Fold the cooled chocolate into the remaining 1/3 of the whipped topping. Then spread evenly on top of the lemon layer. Garnish with the reserved lemon zest and grated bittersweet/dark chocolate.

Chill at least 3 hours or overnight before removing the spring ring and transferring the dessert to a serving plate.

Cover any leftovers and store in fridge.

Makes about 14-16 servings

Enjoy!

dn

Kindle Fire HD - Freedom To Read, Game And Surf!

Before losing so much of my sight, I was an avid reader. After that loss, I accessed talking books through the local library and the CNIB but I often fell asleep while listening despite excellent reading voices. The books played on as I dozed, so keeping track of where I "zzz'd" off was an inconvenience to say the least. There were also numerous books in large print and some hardcover books with decent fonts that I could read with relative ease. The disadvantage with these, is that they can get quite heavy if you need to hold them within a few inches of your eyes.

However, over the ensuing years, I found myself reading less and less as the selection of books that interested me weren't always accessible to me visually or audibly. I missed reading but didn't have a lot of other options until the advent of ereaders.

I did quite a bit of research to make sure I'd be able to adjust the text to a size and font that would be reasonably easy on my limited vision. Though many brands and options were available, I went with Kindle.

I bought my first Kindle in November 2011. It was a basic 7" WIFI 3G. I had managed to amass a decent collection of ebooks through various sources so there would be lots of reading ahead. The books that were not in the MOBI format were easily converted with Calibre. (There are apps on Amazon that allow epub access through Kindle but I haven't tested any of them) For the most part, I found it easy to read the books with the enlarged font, but the book lists, index and any text that I needed to add, was extremely small and a challenge to see without using both my powerful reading glasses and a magnifying glass. The only time I turned on the WIFI was to download additional reading material or for updates - otherwise the WIFI connection was of no use to me and a waste of power.

Over that first year, I read at least 25 books! It was a joy to be reading again! It was also a relief to be reading a book in a form that wasn't heavy to hold! Though the Kindle does have an audio option for reading, I found it to be more frustrating than useful as the function tended to disregard pretty much every grammatical pause and sounded like one never ending sentence. Speech formatted books are available, however there is usually an additional cost for the feature.

Another disadvantage for that Kindle version was that it didn't have browser access, email or allow any game apps. (Actually there are 2 hidden games on that version but they are rather difficult for a visually impaired person to navigate/play) I may be visually impaired but there are still several games I enjoy in my down time or as a break from reading. I also wanted the internet access for travelling as I don't use a cell or laptop.

When the Kindle Fire HD became available in Canada in 2013, I checked it out for ease of navigation and whether I'd be able to see various items with or without the zoom feature in Silk. It seemed relatively easy to navigate so I bought one when it was the Showstopper at The Shopping Channel in late June.

It took a bit of time and effort to customize. As with my first one, the menu items were rather small, but once I got used to the layouts and what features I used the most, it was relatively easy to navigate. The home display carousel of recently used items also made finding things easier.

I wasn't too impressed with Silk at first as there were horizontal rows of suggested and trending sites when you open it. However, once you bookmark your favourites, they will replace those annoying selections and it acts more like a regular browser. Being able to zoom in on web pages is awesome! However, this feature doesn't work for Twitter. I activated the Twitter app which does allow some customizing in font size but even the largest font is a bit small for my sight so I sometimes use a magnifier with my reading glasses rather than strain my eyes.

I've added several free game apps via the Amazon Store. Some are more user friendly than others. I've also found that some are power hogs and will drain your charge much faster than others.

As with my first Kindle, I only turn on the WIFI if I need to connect to the internet. Most of the time it is turned off so I can just enjoy reading or playing a game. Another advantage to playing games with the WIFI off is that you aren't being bombarded with ads for other games/apps!

Having a camera on the Kindle Fire HD is a nice bonus. You can even take screen shots with a simultaneous press of the volume down and power buttons! Would be even nicer if it was a front/back camera. That would be a lot easier to take some pics but it is also easy to delete the ones that you don't like. It isn't the greatest quality but does come in handy for a quick upload to social media! However, it should be noted that although the Amazon Store does offer several photo apps, it does NOT offer the actual app for Instagram that allows uploads. To get that, you will have to allow 3rd party apps and get it via 1Mobile or other android app sites. (The Google apps store is not accessible for Kindle products.) Note, that once you install the 1Mobile app and the Instagram app, it is highly advisable to once again block 3rd party access. I only allow future access long enough to install updates for the outside apps.

My Kindle Fire came with USB and electrical power adapter. For some reason, the adapter didn't function as well after a few months. The Kindle wouldn't hold a charge. Once I filled out the required info via Kindle Support, I was on the phone with a very helpful rep within minutes. He arranged for a new charger to be sent overnight. He even followed up after I'd received the charger to ensure the problem was resolved!

At that point it was, however a couple months later the sound quit working. Granted the sound quality for music/video isn't fantastic but it is also frustrating not to have it for notifications or for at least a bit of sound effects in games! I contacted customer service again and was sent a new replacement Kindle within a few days. The damaged one was returned with a prepaid label sent by customer service.

From reading various comments on Amazon, I know that not all people have been satisfied with customer service but overall, the service I received was prompt, polite and informed.

Choices in accessibile ereader brands have improved greatly in the last couple years. In particular, those that support Google Play such as models from Samsung and Kobo, tend to get very high ratings. That being said it is a personal choice of what works best for your needs.

Overall, I love my Kindle Fire HD and the accessible freedom it gives me to read or play games whenever without the internet. There are countless hotspots for WIFI (many are free) so I can also connect when I want to surf! I would highly recommend it to anyone wanting to get an ereader. There are 1,000's of free and low priced ebooks and apps available through the Amazon store.

dn

Hey Winter? Your Seasonal Lease Is Up! Please Leave!

According to the calendar, winter is supposed to start on December 21 and end on March 20.

Aw, IF only it were that simple here in Winnipeg! Our winters often start in mid to late October and snow can continue to fall and stay on the ground well into April!

"Technically" spring arrived this past Thursday. Now if only our temps would reflect that arrival! Okay, we flirted with seasonal temps for a few days last week, but the cold air just doesn't want to leave!

On October 27, I posted a blog about The Chill In The Air - and hoped that Mother Nature would be kind to us this winter! YEAH as if!

This has been the coldest and snowiest winter we've had in 35 years!

I honestly don't recall when the first snow fell - only that it was sometime in mid November. I do recall that it was icy as heck those first few days after as we'd also gotten a bit of freezing rain before it turned to snow!

That iciness is vivid in my recollection as I fell while getting out of a vehicle in an icy parking lot on November 19. I had one foot on the running board and carefully placed the other on the ground. When I lifted the foot off the board, the one on the ground went out from under me and I landed more or less flat on my back!. I didn't break anything - just looked ridiculous as I attempted to stand up again! I was a bit bruised and sore later on!

We got more snow over the next couple days. Shortly after that I was walking on Graham Avenue downtown on a dull cloudy morning and walked right into one of those metal bus benches! It was covered in that fresh snow and I didn't see it! OUCH! (Yes, more bruises!)

I generally fall at least once every winter but twice in one week was not a good start! I knew then that this was going to be one of those winters!

Until the first week of December, snowfall and temps had been fairly normal for these parts.

Then, Mother Nature's winter machine broke down and we've been more or less stuck in ridiculously cold, snowy weather ever since!

In a normal winter we get about 110cm/43.3" of snowfall. We've had almost 150cm/59" this year - including just over 8cm/3.2" last Sunday! Fingers crossed we won't be getting any more! But that is most likely wishful thinking as we almost always get a nasty wintery blast as we are just nicely adjusting to spring.

Now normally, some of that snow would melt during the odd warm spell - generally in late January or early February. Not this winter! This past winter only a handful of days made it even near - let alone above the seasonal norms! We usually have about 45 days with windchills of -30C/-22F or more. This year? Would you believe twice that? Yup! Heck there were a whole lot of those days where the windchill was -40C or MORE! Sadly, there were even a few that bordered on windchills of -50C/-58F! NOW THAT IS COLD!!

Only the heartiest, bravest and craziest of humankind embraced and thrived through the frigidness. I suspect they may be part polar bear!

For those of us who are less adventurous in the wintery ways and were forced/dared to venture out into the frigidness, it meant at least one extra layer in our wintery armour. Another layer that made movement of arms and legs more difficult. It was a reminder of what little kids must feel like when they have snowsuits on that barely let them move!

In past winter's the city of Winnipeg did a fairly decent job of keeping the streets and sidewalks cleared. However this past winter they just couldn't get ahead of the game. The bitter cold temps made it harder to keep machinery running. Sanding or salt has virtually no effect when the temps get that low either so things just got worse instead of better.

The prolonged cold and additional snowfalls wrecked havoc with our cities crumbling infrastructure. Back lanes and many side streets are filled with high snowbanks and windrows of hard snow chunks. From Jan 1 to Feb 26 the city had 838 water main breaks. You can add a few more dozen to that total now! The frost has gone much deeper (+8') this winter which is also causing unbelievable problems for both homeowners and businesses as water pipes are freezing! Well over 1,000 addresses have had to find alternate water sources as they wait for the city to thaw pipes. Some have already been waiting for over a month as thawing options are limited and take time! An additional 6,000+ addresses are at risk of freezing pipes and may be till June depending on how the spring thaw goes!

Then of course there are the potholes created by the thawing and freezing. We get an average of 500 every winter/spring. That number has already been surpassed and the snow has barely begun to melt!

Sidewalks in most areas have been horrid all winter. Now, with the flirtation of spring, they are like rutted skating rinks! I wear my ice grips when I can, but most malls and larger stores don't take too kindly to those being worn inside. My grips are a very snug fit so I really don't want to have to add/remove them at entrance/exits unless I really have to. It just means being a bit more selective where I go till the conditions improve.

I didn't venture out much this winter. I bundled up in extra layers when I did have to go out and wasn't out any longer than I absolutely had to be! I haven't hibernated this much since 90/91. That was the winter I was recovering from a detached retina. Medical restrictions curtailed all outside activity that wasn't necessary and I had to be accompanied by another adult if I did go out due to risk of falling.

Thankfully, I have enough interests to keep myself occupied while inside so cabin fever was at a minimum this winter. I do wish I'd have been able to get out a bit more than I did, but I survived!

Only the heartiest of the winter lovers are lamenting the end of this winter. They've had a good long run of it this year but it really is time to move on!

Most of us would wish the snow gone tomorrow if we had our way. Unfortunately, we need a slow melt or we will be facing a whole new set of issues with flooding. Been there - done that - too many times to mention!

So let's all take a deep breath of the spring like weather - whenever it does arrive - and start the dreaming of how to enjoy all that outdoor time once the white stuff is all gone!

dn

Lemon Pudding Cookies

In my last post, I shared my tale of woe trying to create a cookie using prepared lemon pie filling. It didn't go well to say the least! However, as I mentioned at the end of that post, I do have a tasty cookie recipe that uses an instant pudding mix that works quite well!

I came across the original recipe almost 20 years ago when I first got my hands on one of my all time fave cookbooks - "The Search For The Perfect Chocolate Chip Cookie" by Gwen Steege.

This cookbook was first published in 1988 and republished in 1994. My 1994 edition of this book is falling apart, dog eared and filled with post-it notes of what I liked/disliked or what I did differently for many recipes! There is another, more recent title by the same author called "101 Perfect Chocolate Chip Cookies". Though I haven't purchased this title, it appears to be almost the same book with a new name - at least that is my assumption after scanning the "look inside" feature on the Amazon page and comparing it to my tattered hardcover. The index, intro info etc are almost identical.

Anyways, the recipe that I used to create my Lemon Pudding Cookies, was called "Milk Chocolate Chip Delights (page 81). The original called for a vanilla pudding mix. It was a good cookie, but I felt it had more potential to switch up the flavours. I have tried it with a chocolate pudding mix but frankly have tasted better double chocolate chip cookies. I haven't tried using butterscotch, pistachio or some of the other pudding flavours that are available, but they may also work well. You could also try adding some extracts other than vanilla to add more flavour.

I've made my lemon version MANY times over the years! I've tweaked it even more by using a mixture of all purpose and whole wheat flour, adding a bit of lemon extract and zest of a lemon!

The baking temp of 375F may seem a bit high however, I've found cooking them at a lower temp takes longer and will also dry out the cookie more. Just set the timer and keep an eye on them - they can go from perfection to almost burnt very quickly!

Hopefully, you'll enjoy these as much as my friends and family have!

Lemon Pudding Cookies

1 1/4 cup whole wheat flour

1 cup all purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1/4 cup white sugar

3/4 cup brown sugar, firmly packed

1 85g/4 serving size instant lemon pudding (not light version!)

1 cup block margarine, softened to room temp

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

zest of one lemon

2 large eggs, room temp

2 - 2 1/2 cups mini dark chocolate chips

In a medium bowl, combine the flours, baking soda and salt. Set aside.

In the bowl of a stand mixer, combine the white sugar, brown sugar and pudding powder just to mix. (I just use a fork for this part rather than turning on the mixer). Add the margarine and mix with the beater on the stand mixer till light and creamy. Add the eggs, extracts and zest. Mix till smooth and creamy.

Gradually add in the dry ingredients - stirring to thoroughly combine. Add in the chocolate chips and stir to combine. Dough will be stiff!

Roll into small balls or drop by teaspoonful's and place about 2 inches apart on ungreased cookie sheets. Flatten slightly. These do not spread very much.

Bake in preheated 375F oven for 8 - 10 minutes. DO NOT OVER BAKE!! Cool on pan for a couple of minutes then transfer to rack to finish cooling. The cookies will harden a bit as they cool. You can warm them for a few seconds in a microwave to soften just before serving.

These cookies freeze well. Makes 6-7 dozen. 

Enjoy!

dn

That's The Way The Cookie Crumbled!

Anyone who knows me or who has been following this blog, knows that I love to experiment with recipes. I like to switch up the different flavours – depending on what my taste buds are calling for. As I shared in a previous post, I've had my share of recipe mishaps!

Some recipes work the first time and others? Well that is a completely different story!

Over the last couple of years, I’ve been experimenting with prepared lemon pie filling. I’ve tried the stuff in a can, but found a really flavourful tangy version at a bulk food store and have used it in various desserts, as a spread on chocolate zucchini loaf and have even used it as part of a sauce in a main course. It is perfect for my Lemon Rolls! What I hadn’t found was a way to incorporate it into a cookie recipe.

So, a few months ago, I went through my cookbooks but couldn’t find anything that I thought would work. I started looking on line but didn’t find anything that specifically called for prepared lemon pie filling in it.

What to do? Then it occurred to me that there were cookies that used pumpkin pie filling. It isn’t exactly the same but does have a similar consistency and volume. Why couldn’t I just switch out the pumpkin for the lemon and eliminate the cinnamon or other pumpkin friendly spices? It seemed like a logical solution.

I started looking for recipes with pumpkin pie filling and found several promising ideas. I finally decided on one from Taste Of Home that had several very positive reviews. It was a cake like cookie that also called for rolled oats to give it a bit of a crunch. It also had chocolate chips!

The recipe used both white and brown sugar in a 2-1 with margarine. A lot of sugar but then again it was supposed to make 10 dozen. I used 2 cups of the lemon pie filling and eliminated the pumpkin and the cinnamon.

The batter came together quite nicely in my Kitchen Aid stand mixer and seemed to have a really good consistency. I decided to taste the batter to ensure that it was lemony enough.

Hmm, there was almost no taste of lemon! I added a teaspoon of lemon extract and mixed it in thoroughly. Still could barely taste it! I added another teaspoon and mixed. Okay, this was better.

Now for shaping and baking. The recipe said: “Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.”   Given the amount of sugar in the recipe, I was concerned that the cookies would stick to the pan so I opted to put the batter on parchment paper.

When I tried to remove the warm cookies from the first pan, they literally either fell apart or balled up into what looked sort of like a mini taco shell. I slid the parchment paper and cookies off onto a wire rack to cool. Turned out they were slightly undercooked despite being a nice golden brown. The second pan – also on parchment paper didn’t turn out much better.

I did have two more pans ready to go, but decided that the parchment wasn’t a great idea after all. I scraped the raw batter off the sheets and put it on the ungreased cookie sheets.

That was also a mistake. This time they stuck to the pan like glue! I had to slide a knife carefully under every cookie to get it to lift off the pan. Some came off better than others.

Okay, that left one more logical option. Grease the pans. I sprayed Pam on the cookie sheet and dropped more cookie batter. Into the oven they went – with my fingers crossed that this wouldn’t be even more of a problem.

Well, some of them came off quite nicely – as long as I didn’t let them cool to short or too long on the pan. If I took them off too soon, they fell apart or balled up. If I left them too long they seemed to caramelize onto the pan and also fall apart when they did eventually get removed.

It took some time, but I eventually got the whole recipe baked. It made almost 11 dozen. I’d under-baked one pan and forgot to set the timer for one pan so almost burnt it. But, for the most part they all got baked and cooled in some form or other.

I couldn’t win with this recipe! It had such promise and the reviews from the original were really good. No one had mentioned any baking issues or problems getting them off the pan. Surely the switching of lemon for the pumpkin couldn’t cause that much trouble – could it?

So, how did they taste you ask? Well, that my friend is the real kicker here. You’d think that with 2 cups of tangy lemon pie filling and 2 teaspoons of lemon extract that they would just be brimming with lemon flavour – right?

WRONG! You could barely taste the lemon! Argh! I was NOT amused or impressed!

Maybe I’ve just been lucky with my experiments in the past, but this was one of the worst results that I’d ever had!

Okay, they were very edible – well the ones that weren’t broken up or almost burnt. (The broken ones got crumbled and sprinkled on fresh fruit for desserts) They were kind of cake like with a bit of crunch thanks to the rolled oats. But I felt like I had wasted all that lovely lemon pie filling for only a hint of flavour in the finished product. Not to mention the frustration in baking!

Am I going to try this recipe again. No. I had considered making it in the fall when I have fresh cooked pumpkin or squash to work with but I’m not willing to face this one again! Besides, I already have an awesome pumpkin cookie recipe called "Autumn Chipper's"!

I had hoped to be able to add this lemon cookie recipe to the blog but if I - as an experienced baker - had trouble with it, I wouldn’t want to be responsible for what happens if anyone else attempted to try it!

As for my idea of creating a cookie recipe with prepared lemon pie filling as a base ingredient?

Probably not! I do have a pudding cookie recipe that uses an instant pudding mix in it that is rather tasty! You'll find that recipe in my next post! (Lemon Pudding Cookies)

dn

Cherry Brownie Dream

Every December, I come up with a new dessert to serve for a festive gathering with some of my gal pals. This past year, I dreamed up a "Texas Sheet Cake" style brownie base with a white chocolate, cream cheese and cherry pie filling layer that was topped with more chocolate, cherry pie filling and toasted almonds!

Decadent? Yup! My friends thought this was delicious!

This is a multi step dessert that is best made the day ahead and refrigerated before you remove from the pan for serving. Leftovers, can be refrigerated in a covered container for a few days.

Because this is a rich dessert, a small slice goes a long way. This can easily be cut into 12 - 14 slices for serving. You can reduce the richness somewhat by using light versions of the cream cheese, pie filling and cool whip - BUT do not cut back on the quality of the white chocolate! A cheap or poor quality will taste waxy and lack flavour so really isn't worth the supposed savings in calories or cost. You could use a dark or bittersweet chocolate rather than a white to cut back on the sweetness but that would also change the whole look of the dessert. It would still be very delicious and presentable but just look different. It's up to you!

I hope you taste buds love this as much as we did!

Cherry Brownie Dream

Brownie Base

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cups sugar

1/3 cup unsweetened cocoa

1/2 cup margarine

1/2 cup water

1/4 cup light/reduced fat sour cream

1 egg. slightly beaten

1/2 teaspoon vanilla extract

1/3 cup chopped almonds. lightly toasted

Second layer and garnishes

12 ounces good quality (I use Morden's Of Winnipeg) white chocolate - divided!

1 540ml can cherry pie filling - divided!

3 Tablespoons Cherry Brandy or Amaretto - divided!

1 8 ounce/250g light cream cheese, softened to room temperature

1 litre cool whip light, thawed

2 Tablespoons finely chopped bittersweet chocolate and/or 2 Tablespoons toasted almonds for garnish

Directions:

Prepare a 9 or 10 inch Springform pan by ensuring the base and ring are properly aligned and the lock is secure. Spray the inside of the assembled pan with a non stick coating such as Pam.

Combine the flour, baking powder, baking soda, salt, sugar and cocoa powder in a medium bowl.

Place the water and margarine in a microwave safe dish and heat on medium power to melt the margarine. Allow to cool slightly. While it is cooling combine the sour cream, egg and vanilla. Stir the water and margarine into the dry ingredients mixing to combine. Add in the sour cream, egg and vanilla and combine thoroughly. Stir in the toasted almonds and stir to combine. Pour into the prepared spring form pan and spread evenly.

Bake in preheated 350F oven for 20-25 minutes or till toothpick test shows done. (With my oven, it takes about 22 minutes.)  Place the pan on a cooling rack and cool completely before continuing. (at least 1 hour!).

With a pastry brush, brush the top of the cooled brownie base with 1 Tablespoon of cherry brandy or amaretto.

In a microwave safe dish, melt 8 ounces of the white chocolate on medium power - stirring every minute till melted. Set aside to cool.

Measure out 3/4 cup of the pie filling (I used a fork and drew out mostly cherries with only a bit of the thick syrup) and set aside for garnishing the top later.

Place the softened cream cheese in a large mixing bowl. With an electric mixer, beat on medium speed till light and creamy. Add the remainder of the pie filling to the cream cheese. Add the remaining 2 Tablespoons of cherry brandy. Mix to combine. Add the cooled melted chocolate and mix thoroughly. Don't worry if the chocolate starts to harden a bit as it goes in - tiny bits of chocolate in the creamy mixture only adds to it! Fold in about 2/3 of the whipped topping to the cream cheese mixture till well combined. Pour the creamy cherry mixture onto the cooled brownie base and smooth out to the edges and smooth across the top. Place the pan in the fridge to chill for about 2 hours to set.

Melt the remaining 4 ounces of white chocolate in the microwave. Allow to cool but not harden. Fold in the remaining whipped topping. Transfer the mixture to a pastry bag for piping. If you don't have a pastry bag, you can use a new/unused zip lock bag. Place the mixture in the bag, pushing the mixture to one corner and removing as much air as you can - then close the lock. With a pair of scissors cut a small angled line across a bottom corner of the zipped bag. Pipe the chocolate mixture around the top rim of the chilled cake. Return the dessert to fridge and allow to cool till set.

Spread the remaining 1 cup of the cherry pie filling within the white chocolate circle - spreading evenly. Sprinkle with the bittersweet chocolate and/or toasted almonds. Chill until set - overnight if possible but at least 4 hours.

Carefully, run a knife around the outside edge of the dessert and the spring form ring. Release the spring on the pan and lift the outer ring off the cake. Carefully, slide the dessert onto a serving plate and return to fridge till serving. Makes 12 - 14 servings.

Enjoy!

dn