Amazing Valentine's Day Giveaway - Un Concours pour la St-Valentin!





Please note that this post is in English and French - Ce billet est en anglais et français.

Pendant que tous gèlent, j'ai passé les dernières semaines dans la cuisine, bien au chaud, à faire des pâtisseries. Je vais mettre les photos sur Instagram cette semaine. Prenez le temps de me visiter pour des inspirations desserts pour la St-Valentin.


J'ai eu la chance de faire un partenariat avec McCormick Canada pour créer des recettes de desserts pour la St-Valentin. Ces superbes recettes vont être disponibles sur Saveur.ca. J'espère que vous allez visiter ce site car il y a tellement de belles recettes qui utilisent les produits McCormick. J'aime bien l'extrait de vanille pure, l'extrait d'amande pure, le miel Billy Bee, la cannelle ainsi que les produits Cake Mate. C'est plaisant de faire de la décoration sur les gâteaux en utilisant les produits Cake Mate glaçage pour petits gâteaux et les Cake Mate sucres décoratifs. Cela donne une petite touche créative à vos desserts!

Je suis une passionnée de faire des desserts et j'ai décidé de me donner le défi de créer deux recettes sans gluten. Nous avons un beau-frère qui a la maladie coeliaque et cela est important de penser à lui lors de nos réunions de famille. Je suis donc vraiment contente des résultats avec mes petits gâteaux au chocolat au coeur fondant et mes brownies avec coulis framboises. Mes garçons étaient surpris que les brownies étaient sans gluten et ils les ont trouvé délicieux. 

Sur le site, il va aussi y avoir ma recette de gâteau blanc en forme de coeur avec confiture aux framboises, c'est un gâteau très tendre et l'avantage est que vous pouvez le préparer la veille et il sera aussi moelleux le lendemain. Cela est super si vous recevez le jour de la St-Valentin et que vous voulez préparer ce dessert en avance. Je partage aussi une recette de petits gâteaux au chocolat avec glaçage blanc et rose, ceux de la photo en haut de ce billet, ainsi que des crêpes au chocolat avec crème fouettée. Faites une surprise à votre amoureux le matin de la St-Valentin avec ces crêpes, elles sont tellement bonnes!

CONCOURS:
J'ai d'excellentes nouvelles pour vous. C'est le temps de faire des petits desserts car j'ai un concours extra spécial pour vous pour la St-Valentin.

Un lecteur va avoir la chance de gagner un batteur sur socle KitchenAir Artisan d'une valeur de $500 de couleur cannelle. Vous avez bien lu. C'est vraiment excitant ce concours et je suis très heureuse qu'une personne recevra ce batteur.

Vous vous demandez surement comment faire pour participer.

Comme je disais plus haut: c'est le temps de faire des pâtisseries! Vous devez être créatifs et partager une délicieuse recette avec le thème St-Valentin. Ça peut être vos petits gâteaux dont tout le monde raffole ou ces biscuits que vous faites et que vous n'avez même pas le temps de goûter car ils disparaissent dès qu'ils sortent du four.

Partagez dans les commentaires votre recette originale inspirée de la St-Valentin. (Ingrédients et Préparation) La recette doit inclure au moins un produit de la game McCormick comme Club House, Cake Mate, Billy Bee. Ils sont super à utiliser. Cela peux être de l'extrait de vanille, des épices ou bien des sucres décoratifs. Soyez libre d'utiliser n'importe quel produit.

Vous avez d'autres chances de gagner en visitant les blogues suivants mais vous pouvez seulement gagner un batteur sur socle KitchenAid Artisan.

Voici les autres blogues:


J'ai très hâte de voir vos créations. Bonne chance!


Ceci est important de savoir: La recette soumise ne doit pas avoir été exposée publiquement ailleurs que dans le cadre du présent concours ni avoir gagné un autre concours. Elle doit être en français ou en anglais.
Ce concours est ouvert du 1ier février 2015 à 12:00 pm et va se terminer à 11:59:59 pm le 14 février 2015. Vos recettes doivent être vos propres créations, on ne sait jamais, peux-être que votre recette sera publiée sur le site Saveur.ca!

Si vous avez des questions n'hésitez pas à me contacter par courriel.


While everybody was freezing the past couple of weeks, I kept warm by baking non-stop. Coming up this week I will post pictures of the desserts I made on Instagram. Please make sure to check regularly and I guarantee that you will be drooling. 


I had the pleasure of partnering with McCormick Canada to create sweet treats for Valentine's Day. These recipes will be featured on Flavour.ca. Head over there to look at all the delicious recipes! One of the perks of developing recipes for McCormick was that I got the chance to use ingredients that I like - I'm talking Pure Almond Extract, Pure Vanilla Extract, Billy Bee Honey, Cinnamon, Cake Mate, just to name a few. I had fun frosting my cake and cupcakes with their Cake Mate Cupcake Icing and Cake Mate Decorative Sugar. You'll see how easy it is to add a nice, creative touch to your desserts.

Because I am passionate about baking, I pushed myself in developing two gluten-free recipes. It worked after lots of trials and errors. I am very happy with the results of my delicious Gluten-Free Molten Cake and my Gluten-Free Brownies with Raspberries Coulis using Club House Rice Flour. I can tell you that I ate my dose of chocolate in the past week. It's not always a bad thing to be a food blogger! My sons could not believe my Gluten-Free Brownies were gluten-free. They said that they tasted amazing. 

One of the other recipes that you will have the chance to access on Flavour.ca is a moist White Cake with Raspberry Jam. The good thing about this cake is that you can make it the day before and it will still be very fresh the next day. That's a plus in my book when I'm hosting or preparing a Valentine's Day dinner. If you want to surprise your better half with breakfast in bed try my Chocolate Crepes and Whipped Cream. There is no limit on how much whipped cream you can eat! And finally, fun Chocolate Cupcakes with White and Pink icing. They are always a hit with anyone!

GIVEAWAY:
I have amazing news for all of you! Get baking right now because this giveaway is extra special for Valentine's Day. 

One reader will have the chance to win a KitchenAid Artisan stand mixer valued at $500 in the colour cinnamon. Right now, I am more excited than you are. I like it when I can give this opportunity to one of my readers. 

You may be wondering how you could win this gorgeous KitchenAid.

Like I said, get baking! That's right, we want you to share a delicious, creative dessert that your family and friends enjoys. You know those cupcakes that everyone raves about, or those special cookies that disappear so fast that you don't even have time to take a bite. 

Please share in the comments below your original Valentine's Day inspired recipe. (Ingredients and Directions) The recipe that you will share will have to include one McCormick brand product like Club House, Cake Mate, or Billy Bee. They are so fun to use! It could be any extracts, spices, or decorative sugars. Feel free to use any of their products in your recipe.

You have more chances to win on different blogs, but you can only win one Kitchen Aid Artisan stand mixer. Please visit these participating blogs to enter the giveaway:

I can't wait to see what you will share with us. Good Luck!


Disclosure: I am part of the McCormick Canada Spread the Love campaign. This post was made possible thanks to the compensation from McCormick Canada. All opinions are my own. I use McCormick. If you have any questions please feel free to contact me.  This giveaway is hosted by McCormick and not La Cuisine d'Hélène. 

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73 comments:

  1. Red Velvet Cupcakes made with Coca Cola instead of eggs!

    ReplyDelete
    Replies
    1. Stephanie please come back to write the full recipe in the comments in order to qualify for the giveaway. Thanks.

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    2. I've been looking around this site and cannot seem to post my recipe. I love this mixer and would love to win one

      Delete
  2. Wow tout un cadeau!!

    Tes petits gâteaux sont bien mignons!!

    ReplyDelete
    Replies
    1. Merci Esther, j'espère que tu participes au concours.

      Delete
  3. My sugar cookie recipe uses McCormicks Pure Vanilla:
    Ingredients:
    1/2 cup unsalted butter
    1/2 cup shortening
    1/2 cup white granulated sugar
    1/2 cup brown sugar
    1 egg
    1 tsp McCormick Pure Vanilla
    2.5 cups flour
    1 tsp baking powder
    1 tsp baking soda
    pinch of salt
    What to do:
    Preheat oven to 350 degrees F (190 degrees C).
    Line baking sheets with parchment paper.
    In bowl; whisk flour, baking powder, baking soda and salt to combine. Set aside.
    In another large bowl beat butter and shortening
    Beat in sugars until light and fairly fluffy
    Beat in egg and vanilla.
    Mix in flour mixture.
    Divide dough in half; flatten each slightly.
    Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
    On lightly floured surface, roll out dough, 1 piece at a time, to 1/4-inch (5 mm) thickness
    Using 3-inch (8 cm) cookie cutters, cut out shapes.
    Press scraps together to reroll.
    Bake in centre of oven for about 12-14 minutes or until light golden on bottom and edges.
    Let cool for 1 minute on baking sheets.
    Transfer to racks; let cool completely.
    Decorate as you like.

    ReplyDelete
  4. Valentine's Heart Jello Cookies:

    Ingredients:
    1 cup butter, softened
    2 cups all purpose flour
    1 pkg. of strawberry jello powder
    1/2 tsp. Club House Pure Vanilla

    Directions:
    1. Heat oven to 350 F.
    2. Beat butter in large bowl until creamy. Add vanilla.
    3. Add flour and jello powder. Mix well.
    4. Roll dough out and use heart shaped cookie cutter to cut out shapes.
    5. Place on baking sheet and bake 10 to 14 minutes in oven.

    ReplyDelete
  5. Cardamom Creme Brulee
    approx 12 100ml (3.5 oz) ramekins

    7 eggs
    3/4 cup sugar + 1 tbls per ramekin
    1 1/2 tsp McCormick pure vanilla
    1 litre of whipping cream
    6 cardamom pods
    zest of half a lemon

    preheat the oven to 300F
    Pour the whipping cream in a heavy pot. Add the cardamom pods and the lemon zest and heat until it JUST starts to boil. Remove from the heat and let steep for 20. Reheat until it comes just back to the boil (I take it off the heat at the sight of the first little bubble)
    while the cream is reheating, mix the eggs, sugar and vanilla either in a stand mixer with the paddle attachment or in a deep bowl with a hand mixer.
    Strain the hot cream into a bowl with a spout to get rid of the solids. You want to temper the eggs so put just a little bit of hot cream into the egg/sugar mixture and start to mix on low for a few seconds. Now you slowly start pouring the hot cream into the egg/sugar with the mixer going until it's all in there. Turn the mixer off and if you like, you can restrain it back into a bowl ( I always strain it back into a bowl with a pouring spout) so that you can get rid of any little bits of egg that might have scrambled a bit with the addition of the hot cream.
    Put your ramekins in a large , deep baking or roasting pan. Slowly fill each ramekin with custard. When they are full and ready for the oven, pour boiling water into the baking pan until the water comes about halfway up the ramekins. Pour carefully so you don't splash water INTO any of the ramekins. Carefully move the big pan full of ramekins into the hot oven, on the centre rack and bake for 40 to 45 minutes or until the custard is set and still just a little wiggly looking in the very middle.
    Remove the ramekins from the water bath and let them cool completely on a wire rack and then put them in the fridge until you are ready to serve them. At that time, take them out of the fridge and sprinkle a tbls of sugar evenly over the surface of each custard. Shake it around to make sure it's evenly distributed.
    Now, you get to fire your handy kitchen blow torch and torch the surface of each custard until the sugar bubbles up and get's all brown. Let them sit for a few minutes to harden and cool.
    If you like, you can plop a little raspberry or a blackberry on the top of each custard right before you serve them but they are just fine all on their own.

    ReplyDelete
  6. Sugar cookie recipe
    2 3/4 cups of flour
    1 tsp of baking soda
    1 tsp of billy bee honey
    1/2 tsp baking powder
    1cup of butter
    1 1/2 white sugar
    1 egg
    1 tsp vanilla extract
    Directions: whisk flour, baking powder, and salt in a large bowl, than cream butter and sugar , add the egg and vanilla in a small bowl add it to the large bowl and start mixing to a nice dough, on a cookie sheet add the was paper and roll the sugar cookies into balls, than into shapes such as a heart for valentines day and bake at 350 until nice and golden, I add red icing and sprinkles for Valentines day

    ReplyDelete
  7. Valentine's pound cake

    Ingredients:
    1 cup unsalted butter, softened
    2 cups white sugar 4 eggs, room temperature
    2-3/4 cups flour
    2-1/4 tsp baking powder
    3/4 tsp salt
    1 cup frozen pink lemonade
    1 TBS Pink food colouring

    Frosting:
    1 cup butter, softened
    7 to 8 cups powdered sugar, sifted
    1/2 cup thawed pink lemonade
    Lemon zest to taste
    red food colouring

    Directions:

    Preheat oven to 350. Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.Add food colouring. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean. Let cool completely.

    Frosting:

    Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the lemonade and mix well. Add food colouring. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy. Put icing into a good sized sauce pan and heat until icing is a bit runny. Spread on the cooled cake.

    ReplyDelete
  8. jujubes st-valentin

    1 1/2 tasse de compote de pommes

    -2 boîtes de Jell-O aux fraises en poudre
    1/4 c a thé de vanille mc cormicks
    -2 1/2 tasses de sucre

    -2 enveloppes de gélatine en poudre

    COMMENT FAIRE:

    1. Mélanger 2 tasses de sucre et tous les autres ingrédients dans une casserole. Chauffer le tout sur un feu doux en brassant régulièrement.

    2. Laisser bouillir une minute.

    3. Recouvrir un grand moule rectangle en pyrex avec un vaporisateur anti-adhésif. Recouvrir d’un papier parchemin en laissant le papier dépasser des côtés.

    3. Verser le mélange dans le moule en pyrex.

    4. Laisser refroidir au congélateur pendant une heure.

    5. Étendre le reste du sucre sur le comptoir et détacher les côtés à l’aide d’un couteau. Retirer le contenu et déposer sur le sucre. Enrober les deux côtés de sucre. Découper avec des emportes-pièces et garder au réfrigérateur.

    Voilà un vrai petit délice pour la St-Valentin!

    ReplyDelete
  9. Simple Heart Healthy Lemon Pepper Salmon.

    Salmon fillets (no bones)
    McCormick No salt citrus and pepper seasoning
    Olive oil
    Turn oven to 400 degrees
    drizzle olive oil on top of the fillets spaced out in a cooking dish
    Liberally sprinkle McCormick's no salt added Citrus Pepper seasoning.
    Cook for 30 minutes. Serve with roasted vegetables.

    ReplyDelete
  10. Valentine Blondie Bars

    My mom used to make us Blondie Bars and this is a similar recipe to hers, except that I add the Valentine M&M's to give them a little more pink flare (I actually use my mom's 25+ year old Sunbeam mixer to this day):

    2/3 cup butter, softened to room temperature
    2 cups brown sugar
    2 eggs
    1 tsp. vanilla extract
    1 tsp. baking powder
    1/2 tsp baking soda
    1/2 tsp. salt
    2 cups flour
    1/2 cup chocolate chips
    1 cup Valentine M&M's

    Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper
    Combine the butter, brown sugar, eggs, and vanilla stirring until smooth
    In a smaller bowl, combine the dry ingredients
    Slowly fold the dry ingredients in with the wet ingredients
    Add in the chocolate chips and M&M's
    Pour the mixture into a 9x13 inch pan
    Bake for 25-30 minutes until golden!

    Thanks for such a wonderful opportunity!! :)

    ReplyDelete
    Replies
    1. Please note I do like to use McCormick Pure Vanilla Extract for the recipe above :) ty

      Delete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. Reverse Heart Shortbread cookies

    Ingredients:
    2 cups of flour
    1/4 tsp salt
    1 cup of butter (room temperature)
    1/2 cup of powdered sugar
    1 tsp McCormick vanilla extract
    red cakemate food colouring
    Round cookie cutter
    Small heart shaped cutter (should fit inside the round cookie cutter)

    Preparing the cookie dough:
    1. Whisk together flour and salt
    2. Cream butter until smooth. Add sugar and beat until incorporated. Add vanilla
    3. Gently stir in flour mixture until just incorporated
    4. Divide dough in half. Wrap half of the dough in plastic wrap and place in fridge to chill. With the remaining dough, add a few drops of Red Cake Mate food colouring to tint the dough red by kneading the dough until the red food colouring is evenly distributed throughout the dough. Wrap red cook dough in plastic wrap and chill in the fridge for 1 hour.

    Time to bake: Preheat oven to 350 F
    1. Flour a clean surface. Flatten un-tinted cookie dough and roll dough to about 1/8 - 1/4th of an inch thick (or your desired thickness) with a rolling pin. If dough is sticking to the rolling pin, dust with more flour.
    2. Use the round cookie cutter to cut circle shaped cookies. Repeat until all cookies are cut. Gather scraps and re-roll the dough to cut more cookies.
    3. Using the small heart cookie cutter, cut out small heart from the center of the round cookie. The cookie now will have a heart shaped center in the round cookie
    3. Flour the flat surface and flatten red coloured cookie dough. Roll dough to the same thickness as the un-tinted cookie dough (1/8th -1/4th of an inch thick). Using the heart shaped cookie cutter, cut out heart shaped cookies. Gather scraps, roll out and cut out more hearts
    4. With the red heart shaped cookies, carefully using a spatula to pick them up, place them in the center of the round cookie. Now you will have a round white cookie with a red heart center.
    5. Place cookies on a sheet and place back into the fridge for 15 minutes to allow them to chill.
    6. Bake cookies for 10-12 minutes or until the edges of the cookies are turning golden brown. Pull them out and cool on a rack.
    Note: Feel free to reverse the cookies, where you can cut red circle cookies and place white heart cookies in the center.

    nomnombearinyvr at hotmail dot com

    ReplyDelete
  13. Helene, I am so very excited to see what you have created! Those cupcakes look so tasty! Such a great opportunity for all of us!

    ReplyDelete
    Replies
    1. Thanks Alisha and I'm so glad we are doing this together. Can't wait to see your recipes on Saveur. These cupcakes were fun to create and good to eat :)

      Delete
  14. My favorite aunt passed away a few months ago and in honor of her I will be making her Strawberry Angel cake
    3pz Strawberry Jell-O
    10oz frozen strawberries
    1/2 large angel cake
    1 tbsp sugar
    1/2 pint whipping cream or dream whip
    Fresh Stawberries

    Dissolve Jel-O in 1 1/4 cup boiling water, Stir in Thawed strawberries, sugar & salt, cool until it begins to thicken.
    fold in whipped cream
    cover 9" pan with torn up cake (into little 1" pieces) pour half strawberry mixture, repeat
    decorate with fresh strawberries cut in half.
    refrigerate 4 to 5 hours

    ReplyDelete
  15. These are my favourite no bake chocolate coconut cookies, perfect for any Valentine! And they're not too sweet so no need to feel guilty about eating two or three (or more!).

    Ingredients:
    2 cups unsweetened shredded coconut
    2 x 100 gram (3.5 oz.) dark chocolate bars
    1/4 teaspoon vanilla extract
    24 raspberries

    Instructions
    Lay a sheet of parchment paper on a cookie sheet.
    Toast shredded coconut in skillet over medium heat. Stir constantly approximately 5-7 minutes until golden brown.
    Melt chocolate in a microwave-safe bowl in the microwave on medium in 30-45 second increments. Stir after each time. Shorten time as chocolate melts, and stop heating when chocolate almost melted. Stir until chocolate is completely melted and smooth.
    Add vanilla extract and toasted coconut, and mix well.
    Drop large spoonfuls of the chocolate coconut mixture on the parchment paper. Use the back of the spoon to make a depression in the middle of each spoonful.
    Place three washed, drained, and dried raspberries in the centre of each cookie.
    Refrigerate cookies for at least 2 hours until fully solidified.

    ReplyDelete
    Replies
    1. I forgot to mention this recipe uses McCormick pure vanilla extract. :-)

      Delete
  16. Flourless Chocolate Cake
    1 cup semisweet or bittersweet chocolate chips
    1/2 cup butter
    3/4 cup granulated sugar
    1/4 teaspoon salt
    1/2 teaspoon McCormicks Pure Coffee Extract
    1 teaspoon McCormicks Pure Vanilla Extract
    3 large eggs at room temperature
    1/2 cup unsweetened, good quality cocoa powder
    Ganache
    1 cup semisweet or bittersweet chocolate chips
    1/2 cup heavy cream

    1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan.
    2) Melt chocolate chips and butter over medium heat, stirring continuously. Remove from heat.
    3) Add sugar, salt, coffee and vanilla extract. Stir to combine.
    4) Add the eggs, beat until smooth.
    5) Add cocoa powder mixing until just combined.
    6) Spoon into prepared pan.
    7) Bake the cake for 25 minutes; the top will have formed a thin crust. Remove from oven, let cool for five minutes.
    8) Gently invert cake onto a serving plate. Let cool completely.
    9) To make Ganache, place chocolate chips in a medium size bowl set aside. Heat cream in a saucepan until almost simmering, pour cream over chocolate chips and let rest without stirring for 10 minutes. Then stir with a spatula until cream and chocolate are smooth.
    10) Pour Ganache over cake, and let cool, until set, at least two hours.
    Serves 8-10

    ReplyDelete
    Replies
    1. Thanks Helene this is one of my favourite recipes. I've discovered that I can halve the recipe in a 6 inch dish and it makes a lovely Sunday dessert for when we don't have company.

      Delete
  17. Coconut Macaroons

    Gluten Free and a family favorite. Save time by pouring batter in a 8 x 9" baking tray. Spray bottom with cooking spray, top with parchment paper overlapping the edges and spray again with cooking spray.

    Let's bake!

    1. 6 egg whites
    2. 1/4 teaspoon salt
    3. 1/3 - 1/2 cup honey (choose your sweetness)
    4. 1 tablespoon McCormick Pure Vanilla
    5. 3 cups UNSWEETENED SHREDDED COCONUT

    1. Preheat oven to 325 - 350 (varies according to oven temperature)

    2. Whisk egg whites and salt until stiff

    3. Gently fold in honey, McCormick Pure Vanilla and UNSWEETENED coconut

    4. Poor batter into a parchment paper lined baking tray sprayed with cooking spray

    5. Bake 12-15 minutes until lightly brown and inserted toothpick comes out clean

    6. Lift from pan leaving parchment paper attached and cool on baking rack

    7. After cooled, remove parchment and on a cutting board cut into preferred size squares

    8. Place into Valentine baking cups (available at the Dollar Store)

    Serving portions depend upon size of squares 12 - 24 servings.

    Beware: these never last a day in my house.

    ReplyDelete
  18. Breakfast in bed is the epitome of Valentine's Day for me... and this would be a nice way to wake up, using Billy bee honey:

    Morning Couscous with Almonds, Coconut and Honey

    1 cup Israeli couscous
    1 cup coconut milk
    1/2 cup sliced almonds, toasted
    1/2 cup sweetened shredded coconut
    1 tbsp honey or agave nectar
    Dash of salt

    1. Toast the almonds in a skillet over medium heat for 7-9 minutes. Remove and set aside.

    2. Toast couscous in a skillet over medium heat until lightly toasted.

    2. Pour coconut milk in a small saucepan and heat until almost boiling, but not quite. Add toasted couscous, honey, and dash of salt and stir quickly. Cover the pot and remove from heat; let sit for 15 minutes. During this time, the couscous will absorb the liquid. Once couscous has absorbed all of the liquid, add in the roasted almonds and shredded coconut and a dash more honey to taste (depends on how sweet you like it).

    Serves 4.

    ReplyDelete
  19. Cinnamon Rolls with McCormick cinnamon

    3 cups flour
    1 1/2 Tbsp baking powder
    3/4 cup butter
    1 1/2 Tbsp sugar
    1 Teas. salt
    1 egg
    1 cup milk

    1) Preheat over 375°F
    2) Mix together the flour, sugar, baking powder, and salt, in a bowl
    3) Add the milk, butter and egg mix until a dough starts to form.
    4) Transfer the dough to a lightly floured surface and begin kneading the dough, If the dough starts to become too sticky, add more flour a little bit at a time.
    5) Using a rolling pin, roll out the dough that is about ¼-inch thick.
    6) Brush the top surface of the dough with butter


    For the Cinnamon-Sugar Filling:

    1 cup brown sugar
    2 1/2 Teas. McCormick cinnamon

    7) Combine the sugar and cinnamon in a small bowl and then sprinkle over the top of the butter; being sure to cover the complete surface of the dough.
    8) slowly roll the dough up into a long, tight log.
    9) cut the log into 1 to 1½-inch thick rolls makes 12
    10) Place the rolls on the prepared baking sheet, and bake the rolls for 12-15 minutes.
    11) Transfer the rolls to a cooling rack to cool completely.

    For Icing glaze:

    About 1 cup Confectioners Sugar
    1 Tbsp milk
    1/2 Teas. vanilla

    If the glaze is too thick, add more milk a little bit at a time, and if it too thin, add more confectioners sugar.

    12) drizzle the glaze over each cinnamon roll.

    ReplyDelete
  20. I double checked the rules and it seems that I should only submit recipes that have not been published elsewhere, like on a blog. "The submitted Recipe must never have been previously exhibited publicly outside of this Contest or selected as a winner in any other contest..." I will work on submitting a unique recipe soon. Thanks!

    ReplyDelete
  21. Cherry Chip Valentines Day Cookies

    1 jar Maraschino Cherries, drained but save juice
    1 cup Butter, softened
    1/2 cup White Sugar
    3/4 cup Brown Sugar
    1 tsp McCormick Vanilla Extract
    3 tbsp Reserved Cherry Juice
    2 Eggs
    2 1/2 cups All Purpose Flour
    1/2 tsp Salt
    1 tsp McCormick Cinnamon
    1/2 tsp Baking Powder
    3/4 tsp Baking Soda
    1 cup Semisweet Chocolate Chips or Vanilla Chips

    Preheat oven to 350F.

    Drain the cherries, pat dry and chop into small pieces. Set cherry juice aside.

    Cream butter until smooth; add sugars and mix well. Add McCormick Vanilla Extract,cherry juice and eggs; mix. Add flour, salt, McCormick Cinnamon, baking powder and baking soda. Blend until combined and fold in chopped cherries and chocolate or vanilla chips.

    Drop onto parchment lined cookie sheet. Bake for 9 minutes or until cookies just begin to brown around the edges.. Remove to cooking rack to cool.

    (Judy Cowan)

    ReplyDelete
  22. Recipe for Groaning Cake - This cake was traditionally made to feed to a women in labour. Perfect for Valentine's Day as birthing a baby is a couples ultimate expression of the love they share.

    Groaning Cake

    Author: From Ami McKay author of The Birth House

    Ingredients:

    2 ½ Cups Flour
    3 eggs
    2 tsp. Baking powder
    ½ Cup oil
    1 tsp. Baking soda
    ½ Cup orange juice
    2 tsp. McCormick's Ground Cinnamon
    ¼ Cup molasses
    ½ tsp. McCormicks Ground Cloves
    1⅓ Cups sugar
    1 ½ cups apple (grated, no skin)
    1 tsp. Mccormick's Pure Almond Extract

    Instructions:

    Sift dry ingredients together. Add apple. Beat eggs. Add oil, orange juice,almond extract, molasses and sugar. Add to dry ingredients. Mix well. Bake at 350 F. for 35-40 minutes. Makes two 9 X 5 loaves or about 18 cupcakes.
    Additions: raisins, dates, dried fruits, or nuts.

    ReplyDelete
  23. This comment has been removed by the author.

    ReplyDelete
  24. Sugar cookies (Shaped as hearts)
    Ingredients:
    1/2 cup butter
    1/2 cup white granulated sugar
    1/2 cup brown sugar1 egg
    1 tsp McCormick Pure Vanilla
    1/2 cup shortening
    2.5 cups flour
    1 tsp baking powder
    1 tsp baking soda
    pinch of salt

    Directions:
    Preheat oven to 350
    Line baking sheets with parchment paper.
    whisk flour, baking powder, baking soda and salt to combine. Set aside.
    In another large bowl beat butter and shortening
    Beat in sugars until light and fairly fluffy and beat in egg and vanilla.
    Mix in flour mixture.
    Wrap in plastic wrap and refrigerate for at least 1 hour
    On floured surface, roll out dough, 1 piece at a time use heart shaped cookie cutters, cut out shapes.

    Bake in centre of oven for about 12-14 minutes or until light golden on bottom and edges.

    ReplyDelete
  25. Honey Chai Pudding…
    2 1/2 cups – milk
    1/2 teaspoon – McCormick cinnamon powder
    1 tablespoon – ginger, chopped
    1/2 teaspoon – cardamom powder
    1/4 teaspoon – salt, kosher
    1 teaspoon – vanilla bean paste
    1/4 cup – Billy Bee honey
    1 each – tea bags
    1/4 cup – corn starch
    4 each – egg yolks
    1 tablespoon – butter
    2 tablespoons – white rum, (optional)
    Place a fine-mesh sieve over a medium bowl; set aside. In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool. Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly. Reduce heat to low, still whisking, cook for 1 minute. Remove from heat. Stir in butter and white rum. Serve warm divided into 4 portions or chill for at least 3 hours. Before serving, whisk pudding until smooth.

    ReplyDelete
  26. HONEY Muffins
    1 egg
    1 cup 2% milk
    1/4 cup butter, melted
    1/4 cup billy bee honey
    Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
    Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm
    Email--> amyjaneheffernan@gmail.com

    ReplyDelete
  27. Hi! Well this was a challenge for me because we usually buy a fundraiser of strawberry shortcake every year for Valentines.
    So I researched your McCormick, Club House, Cake Mate, or Billy Bee web sites for inspiration.
    I am so excited because I did find a easy & perfect recipe for the 5 yr old I babysit who loves to bake or rather loves to "ice & sprinkle" Next Wednesday she want to make a Valentine treat for her whole class. Peanut Free. I found this http://www.cakemate.com/recipes/valentine-marshmallow-pops and it is perfect!!
    Hoping this idea counts as my original? I love to take recipes & make them my own. Tweak them to the ingredients I know my family will eat ...So for hubby; His favorite thing to do is sit in the backyard by the fire pit. I am going to have these special marshmallows + the ingredients to make Smores. Maybe a few strawberries too as I saw you can cut them to look like roses.
    Please let me know if this does not count as a contest entry because I have never had a KitchenAid mixer & don't want to miss out on this chance.

    1 lb white confectionary coating (* Add McCormick Food Coloring for different colors)
    Betty Crocker® Valentine Décors
    24 large marshmallows
    24 cake pop sticks
    *Chocolate chips - melt & drizzle for decor
    *Butterscotch chips - melt & drizzle for decor

    Step-by-Step
    Line a cookie sheet or platter with parchment or wax paper.
    Melt confectionary coating in a microwave safe bowl in 30-second increments, stirring in between, until fully melted.
    Insert cake pop sticks into marshmallows.
    Dip marshmallows into melted coating. (or chocolate)
    Sprinkle dipped marshmallows with Décors, collecting excess on a plate to be reused.
    Place marshmallows on lined cookie sheet.
    Allow coating on marshmallows to harden for at least 1 hour before moving or serving.
    - See more at: http://www.cakemate.com/recipes/valentine-marshmallow-pops#sthash.9KZY8r6i.dpuf

    ReplyDelete
  28. Apple Cake with Butter Sauce
    1/2 c shortening
    2 c sugar
    2 eggs
    2 1/2 cups flour
    1 tsp McCormick ground nutmeg
    1 tsp McCormick ground cinnamon
    2 tsp baking soda
    3/4 tsp slat
    4 cups chopped apples
    Soften shortening, add sugar. Add eggs and beat until fluffy. Mix in dry ingredients into creaed and then add apples. Spread in greased 9 x 13 pan. Bake @350 for 45 minutes

    Sauce
    1 c butter
    1 c brown sugar
    1/2 c sugar
    2 Tbsp flour
    1 c light cream
    1 1/2 tsp McCormick vanilla
    Melt butter, add sugars and flour. Blend over medium heat. Stir in cream until slightly thickened.
    Serve warm over cake.

    Jan

    ReplyDelete
  29. Our favourite suicide chicken wing sauce

    1 cup water
    1 1/4 cup of pepper sauce
    2 tsp unsalted butter
    3/4 cup ketchup
    1 tsp Billy Bee honey
    1 tsp Club House cayenne pepper
    1/2 tsp Club House salt
    1/2 tsp Club House garlic powder
    1/8 tsp Club House ground clove
    pinch Club House thyme
    pinch sage
    1/4 tsp Club House paprika
    2 - jalepeno - de-seeded then diced

    2 tsp Cornstarch

    Add above ingredients (not the cornstarch) to pot, simmer on low for 1hr then add your cornstarch. Combine sauce with cooked wings and serve

    anger_family @yahoo dot com

    ReplyDelete
  30. Carrot Cake / Cupcakes


    2 Cups Flour
    1 tsp Baking Soda
    1 1/2 tsp Baking Powder
    1 1/2 tsp CLUB HOUSE/MCCORMICKCinnamon Powder
    4 Eggs
    1 1/2 Cups Sugar
    1 Cup Vegetable/Canola oil
    2 tsp Vanilla Extract
    1/2 of Grated Carrot

    PREHEAT your oven to 350.
    Mix all dry ingredients in 1 bowl except the sugar.
    Mix the beaten eggs and sugar in another bowl.
    Gently mix in flour (dry) mix in the sugar and egg mixture.A
    Add vanilla and oil.
    Lastly mix in the carrot. You do have the option to add some nuts such as Walnuts at this point.

    Bake for 25-30 until done. Now...ICE them!

    You can use any number of icings, Cream cheese icing is the most popular, but to change it up try a delicious Cardamom icing! Don't forget to add a little red dye to make the icing festive for Valentines day!

    ReplyDelete
  31. Easy Raspberry Molten Cakes:
    4 ounces semi-sweet baking chocolate
    1/2 cup (1 stick) butter
    4 teaspoons McCormick® Raspberry Extract
    1 teaspoon McCormick® Pure Vanilla Extract
    1 cup confectioners' sugar
    2 eggs
    1 egg yolk
    6 tablespoons flour
    Raspberry Sauce (recipe follows)

    Raspberry Sauce:
    1 package (10 ounces) frozen raspberries in juice, thawed
    1/2 teaspoon McCormick® Raspberry Extract


    Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
    Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in extracts. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.
    Bake 10 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates.
    For the Raspberry Sauce, mix raspberries and raspberry extract until well blended. Serve with cakes.

    ReplyDelete
  32. for a quick and simple dessert: Banana Bonanzas

    2 bananas, ripe
    4 tablespoons cinnamon
    4 table spoons Billy Bee honey

    Cut the bananas into 1" sections and place on a baking sheet
    Sprinkle cinnamon lightly on top
    Put in the oven and broil for 5 minutes, or until bananas are gooey
    Remove from the oven
    Drizzle honey on top and serve

    ReplyDelete
  33. Not really a recipe but a treat my kids LOVE!

    Core and slice an Apple (or two)
    Mix in a little bit of McCormick Cinnamon
    Dash of brown sugar

    Not an everyday snack but a fun treat once in a while. :)

    ReplyDelete
  34. This is a recipe featuring a number of Club House products because that’s what we use! I created this recipe because I'm vegetarian and my husband eats meat. I wanted to find a dish that would help him to enjoy tofu more and it worked! - @savvari Sandy Avvari Nayani

    Spicy Garlic Lime Tofu Enchiladas
    Ingredients:
    1 teaspoon Club House Ground Cumin
    1 teaspoon Club House Dehydrated Minced Garlic
    1 teaspoon Club House Oregano Leaves
    ¼ teaspoon Club House Ground Black Pepper
    3 tablespoons lime juice
    1 tablespoon orange juice
    1 tablespoon Billy Bee Honey
    4 tablespoons olive oil (2 tablespoons for marinade and 2 tablespoons for cooking)
    ½ teaspoon salt
    1 teaspoon hot sauce (optional, if you want it to be spicy)
    ¼ teaspoon chili flakes (optional, if you want it to be spicy)
    1 block of extra firm tofu, cut in half width-wise, then cut into ½ inch sticks
    1 onion, thinly sliced
    1 yellow pepper, thinly sliced
    1 red pepper, thinly sliced
    4-6 medium flour tortillas
    1 cup of cheddar cheese, shredded
    1-1/4 cup of enchilada sauce (see below for two options)
    Sour cream or plain greek yogurt (optional)
    Quick and Easy Enchilada Sauce (see recipe below)

    Quick and easy Enchilada Sauce

    Ingredients:
    1 cup of store-bought salsa
    ¼ cup of water

    Directions:

    In a small food processor or blender, blend the salsa with ¼ cup of water until the mixture thins.

    Directions for the Spicy Garlic Lime Tofu Enchiladas:

    In a large bowl, combine all spices, juices, honey, olive oil and salt. If using, add hot sauce and chili flakes. Mix. Add tofu and gently toss, taking care to coat each piece of tofu without letting them crumble. Pour tofu mixture and leftover marinade mixture into a re-sealable bag. Seal and refrigerate for 30 minutes.
    Pre-heat your oven to 375º F.
    After your tofu mixture has been in the fridge for 30 minutes, remove it from the fridge. Heat a non-stick skillet over medium heat. Add 2 tablespoons of olive oil to pan to heat. Add the thinly sliced onion, yellow pepper and red pepper and cook for 2 minutes, stirring frequently. Increase heat to medium high and add tofu mixture with leftover marinade from the bag into the pan. Cook for approximately 5 minutes, stirring periodically, allowing tofu pieces to brown slightly or to your liking. Taste and season with additional salt, pepper or lime juice as needed. Remove pan from stove.
    Lightly grease an 8 x 8 square baking pan with oil or cooking spray and pour ¾ of a cup of your enchilada sauce in the pan to coat the bottom and set aside. On a clean cutting board, lay out the flour tortillas and divide the tofu and vegetable mixture evenly amongst the tortillas. (Note: Depending on how much filling you like, you may want to divide the mixture among 6 tortillas instead). Sprinkle 1 teaspoon of cheddar cheese on each tortilla. Roll each tortilla tightly and place them seam side down in the prepared baking pan. (Note: The cheese will melt and help to keep the ends closed). After all of the tortillas have been rolled up and placed in the baking pan, pour the balance ½ cup of enchilada sauce (or more if you wish) on top of the rolled tortillas. Sprinkle the balance of the cheddar cheese evenly over the tortillas.
    Cover the baking pan with a piece of foil and bake for 20 minutes. Remove the foil, turn the broiler on to 375º F and allow the cheese to broil for 2-5 minutes. Keep watch on the pan as you want the cheese to be bubbly and brown but you don’t want it to burn!
    Serve with sour cream or greek yogurt on the side. Enjoy!

    ReplyDelete
  35. snowman cookie

    1 pouch Sugar Cookie Mix
    1/3 cup butter, softened
    1 egg
    1 tbsp all purpose flour
    Colors Writing Icing of your choice


    Heat oven to 375°F
    Stir cookie mix, butter, flour and egg until soft dough forms
    Roll dough until a quarter inch tick. Cut with snowman cookie cutter and place 1 inch apart on
    ungreased cookie sheet.
    Bake 7 to 9 minutes, Cool 1 minute before removing from cookie sheet. Cool completely before
    decorating.
    Using the Writing Icing color of your choice, pipe the hats onto the snowmen and decorate the rest
    Allow cookies to dry uncovered for 4 hours before stacking or storing.

    ReplyDelete
  36. 1 cup oil
    2 cups white sugar
    3 eggs
    2 cups canned pumpkin
    3 cups flour
    1/2 tsp baking powder
    1 tsp McCormick allspice
    1 tsp McCormick nutmeg
    1 tsp McCormick cinnamon
    1/2 tsp salt
    1 tsp baking soda
    1 tsp McCormick ground cloves
    1 tsp McCormick ginger
    1 cup chocolate chips
    Beat oil, sugar and eggs well together. Beat in pumpkin. Mix dry ingredients together. Add to wet ingredients using a mixer. Stir in chocolate chips. This makes delicious cake like muffins. Line muffin tin with liners and fill. Bake at 350 degrees F for 30 minutes. (makes 2 dozen)

    ReplyDelete
  37. My shortbread cookies using McCormick Extra Rich Pure Vanilla Extract, and McCormick food colouring.

    2 cups all-purpose flour
    2 tsp baking powder
    1/4 teaspoon salt
    1 cup (2 sticks) unsalted butter, room temperature (get the good stuff)
    1/2 cup powdered sugar
    1 teaspoon McCormick Extra Rich Pure Vanilla Extract

    For the icing
    2 cups powdered sugar
    1/4 cup milk
    1 teaspoon vanilla
    Red McCormick Food Colouring

    Line a baking sheet with parchment paper or non stick spray.
    Mix the butter and the sugar well, best results if using a mixer.
    In a separate bowl, mix baking powder and flour, slowly add in butter mixture and mix thoroughly.
    Form dough into a ball, wrap with plastic wrap and place in the fridge for 30 minutes.
    Preheat oven to 350.
    Roll out chilled dough into 1/4 inch on flat surface.
    Use heart shaped cookie cutter and cut out them cookies.
    Transfer to cookie sheet and put in oven for 10- 12 minutes, let cool for 10 minutes.

    ICING
    Whisk together the icing ingredients until smooth.
    Using a small piping bag outline the heart and fill in. Use a toothpick to spread the icing and fill in any gaps.
    Let set for 15 minutes.
    Bon appetit!

    ReplyDelete
  38. Gâteau chocolat St-Valentin

    Mélanger tout les ingrédients secs:

    1 tasse de sucre
    ¼ tasse de cacao
    ½ c. à thé de poudre à pâte
    1 tasse + 2 c. à soupe de farine
    1 c. à thé de soda
    ¼ c. à thé de sel

    Mélanger tout les ingrédients liquides:

    ½ tasse de babeurre
    ¼ tasse d'huile
    1 oeuf
    ½ tasse de café noir liquide
    ½ c. à thé d'essence de vanille McCormick

    Battre à vitesse moyenne le mélange liquide et le mélange sec ensemble environ 2 minutes. Verser dans un moule en forme de coeur beurré (8 pouces).
    Cuire environ 35 à 40 minutes à 350 °F.

    ReplyDelete
  39. Oatmeal Raisin Cookies
    1 c salted butter, room temperature
    ¾ c brown sugar, lightly packed
    ¼ c Billy Bee honey
    1 egg
    ½ c pumpkin puree
    3 t vanilla
    1 T dark rum
    1 ¼ c all-purpose flour
    ½ t baking soda
    2 t ground cinnamon
    ½ t ground nutmeg
    ¼ t ground cloves
    1 ½ c large flake rolled oats
    1 c raisins
    ¾ c finely chopped pecans

    In a mixing bowl, combine flour, baking soda and spices. Set aside.

    In a separate bowl, cream butter, brown sugar and maple syrup until the mixture is smooth and light. Beat in egg, pumpkin puree, vanilla and rum until the mixture is fluffy.

    Add flour mixture to butter mixture and stir until just combined.

    Stir in oats, raisins and pecans.

    Refrigerate dough at least two hours up to 48 hours.

    When ready to bake, preheat oven to 350F. Drop half-cupfuls of the chilled dough onto parchment lined baking sheets and bake for 15-20 minutes or until cookies are a nice golden brown.

    Makes approximately 20 large cookies.

    ReplyDelete
  40. Red Velvet Poke Cake
    1/2 cup Margarine
    1-1/2 cups of sugar
    1/4 cup of Club House red food colouring
    2 tsp Club House pure vanilla extract
    2 eggs
    2-1/4 cup all purpose flour
    5 tbsp unsweetened cocoa powder
    1 tsp salt
    1 tsp baking soda
    1 cup buttermilk
    1tbsp vinegar

    1 box of instant vanilla pudding

    Icing:
    2 cups icing sugar
    1/2 cup butter, softened at room temperature
    8oz (1 block) cream cheese, room temperature
    1/2 tsp salt
    1-/1/2 tsp Club House pure vanilla extract
    2 tbsp milk

    Directions:
    preheat oven to 300 degrees F, lightly butter a 9" x 13" baking pan, set aside

    cream the sugar and margarine until fluffy (about 2-3min), add in the red food colouring and vanilla extract,
    beat until combined, add in the eggs one at a time, mixing just until incorporated
    in a small mixing bowl, whisk together the flour, cocoa powder, salt and baking soda, alternate adding the dry ingredients and the buttermilk/vinegar using a hand mixer just until combined do not overmix.
    pour batter into the prepared baking pan, spread into an even layer, place into the oven and bake for 25-30min
    or until a toothpick inserted comes out clean.
    remove and poke holes into the cake using the end of a wooden spoon, and pour the prepared instant vanilla pudding (as directed on the box) over top - allow the cake to cool before frosting.
    to make the frosting, beat the butter and cream cheese on high for about 2-3min, then reduce speed and add in the icing sugar, add in the salt, vanilla extract and milk. beat for an additional 2-3min until the frosting is light and fluffy, spread across the cooled cake and decorate as desired

    Thanks for the chance :)

    ReplyDelete
  41. I make my baked rice pudding for my family every Valentines morning.
    1/2 cup rice
    2 cups milk
    1/2 cup butter
    1/3 cup sugar
    3/4 tsp mccormick ground cinnamon
    1/4 tsp mccormick ground nutmeg
    1/2 tsp salt
    raisins, dried cranberries nuts fruit etc... for toppings
    Heat oven to 300 butter dish mix in all but toppings. Bake 1 hour turn heat 250 bake 1 1/2 to 2 hours longer. If you like you dried fruit cooked add it in the last 1/2 hour. Our family likes them chewy so we garnish our own servings.
    So warm and yummy and a great family tradition.

    ReplyDelete
  42. Lemon Raspberry Cake

    For The Cake

    275 g softened butter
    275 g all purpose flour
    50 g ground almonds
    275 g caster sugar
    4 large eggs
    2 tsp baking powder
    1 tsp McCormick Pure Vanilla Extract
    2 lemons
    60-80 g raspberries

    For The Filling

    100 g butter softened
    100 g icing sugar
    200 g mascorpone cheese
    200ml whipping cream, whipped
    zest of one lemon
    handful of raspberries

    Cream the butter and sugar together until light and fluffy, add the eggs one at at time making sure each is well beaten. Add McCormick Vanilla Extract, Zest of 2 lemons and the juice of one lemon. Gently Fold in the flour, baking powder and ground almonds. Fold in the Raspberries. Pour batter into two 8" round cake tins and bake at 350 F for 35-40 minutes.

    For The Filling, mix the icing sugar and butter together, then mix in the mascorpone cheese until smooth. Add the zest of lemon and handful of raspberries and then gently fold in the whipped cream.

    When cakes have cooled down, cut each cake horizontally in half. On each half put 1/4 of the filling on each and sandwich each layer together. The top of the cake you can put candied lemon peel and fresh raspberries.

    ReplyDelete
  43. Dark Chocolate and Cinnamon Heart Cake

    Ingredients

    ¾ cup all-purpose flour
    ¾ cup sugar
    1 tspn baking powder
    ½ tspn baking soda
    Pinch of salt
    3 tbsp’s unsweetened cocoa powder
    3 tbsp’s black cocoa powder
    3 tbsp’s butter, softened
    ⅓ cup semi-sweet chocolate, melted
    6 tablespoons whipping cream
    1 tsp of Club House cinnamon
    ½ tsp cinnamon oil
    2 large eggs
    1 can of Cake Mate Soft Frosting in Luscious Chocolate
    1 small Jar of Cake Mate Cinnamon Imperials (Grind in food processor)

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a medium bowl combine flour, sugar, baking powder, baking soda, club house cinnamon, salt and both cocoa powders
    3. In a large bowl beat together butter, cream, melted chocolate, cinnamon oil, eggs
    4. Combine flour mixture into wet ingredients until just smooth
    5. Pour batter into heart shaped baking pan and bake for 24 minutes, or until a toothpick inserted in the middle comes out clean
    6. Once cooled, ice cake with McCormicks Cake Mate Soft Frosting, top off by sprinkling on ground Cake Mate cinnamon imperials.
    7. Grab two forks and enjoy with a loved one! 

    ReplyDelete
  44. APPLE CINNAMON CAKE:

    3 CUPS OF CHOPPED APPLES IN CUBES
    4 EGGS
    1 CUP OF VEGATABLE OIL
    3 CUPS OF FLOUR
    1 CUP OF SUGAR
    1 TEA SPOON OF CINNAMON
    1 TEA SPOON OF BAKING POWDER
    BEAT THE EGGS AND SUGAR FOR 5 MINUTES WITH A MIXER AND THEN ADD THE FLOUR, OIL MIX IT FOR 2 MINUTES WITH THE MIXER AND THEN ADD THE BAKING POWDER, APPLES, AND CINAMON AND STIR WELL WITH A WOODEN SPOON.

    EVREN

    SHEHNAS@HOTMAIL.COM

    POUR IT INTO A GREASED BAKING PAN AND COOK IT FOR 45 MIN ON 300.

    ReplyDelete
  45. I always do a my Cranberry Vanilla Maple Paleo Granola (as my hubby is celiac):

    1 cup almonds
    1 cup cashews
    1/2 cup coconut shreds (medium
    1/2 cup pumpkin seeds
    1/4 cup sunflower seeds
    1/2 cup dried cranberries
    1/4 cup coconut oil
    1/3 cup honey
    1/5 cup maple syrup
    1 Tbsp Vanilla Extract

    Steps:
    1. Pre-heat the oven to 300 degrees
    2. Use a food processor to chop up almonds, cashews, pumpkin seeds, coconut shreds and sunflower seeds
    3. Put honey, coconut oil and vanilla in a small separate bowl and microwave until heated (45 sec to a min)
    4. Combine nuts and honey mixture together
    5. Put mixture on a greased pan and drizzle maple syrop over
    6. Cook until slightly brown (about 20-25 min), mixing it up once around the halfway mark
    7. Take out and add in cranberries. Place in a pan and let sit until cool (I put it in the freezer)
    8. Break into bits and your ready to eat! :)

    ReplyDelete
  46. Oops. I forgot to mention that the honey you use is Billy Bee!

    ReplyDelete
  47. I'll be making my Super Fudgy Brownies for VDay this year cause everyone loves them!

    Ingredients:

    2 cups white sugar

    1 cup butter

    1/2 cup cocoa powder

    1 teaspoon ClubHouse vanilla extract

    4 eggs

    1 1/2 cups all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1/2 cup walnut halves

    Directions:

    Melt the butter or margarine and mix all ingredients in the order given.
    Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

    Done :)

    ReplyDelete
  48. Red Velvet Cupcakes with Cream Cheese Frosting

    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    3 teaspoons cocoa powder
    1 1/2 cups sugar
    1 1/2 cups vegetable oil
    2 eggs
    1 cup buttermilk or substitute* see note
    2 tablespoons Cub House red food colouring
    1 teaspoon vinegar
    1 teaspoon Club House pure vanilla extract

    Preheat oven to 350 degrees, rack in middle
    Put cupcake liners in 2 - 12-cup cupcake pans

    Sift the dry ingredients: flour, baking soda, salt, and cocoa powder
    into a medium bowl and set aside.

    Using a hand mixer, slowly beat sugar, oil and eggs in a large bowl, then add buttermilk, food coloring, vinegar, and vanilla. Add the dry ingredients and mix until thoroughly combined. Do not overmix.

    Using a scoop, fill the cups until about 2/3 filled, Bake each pan 18 to 22 minutes.* Test the cupcakes with a toothpick. Do not overbake. Cool on a rack.

    Notes: Buttermilk substitute: Put 1 T lemon juice or vinegar in measuring cup, add milk to make one cup. Let stand 10 minutes.

    I cook each pan separately, which works better for my oven.

    Food processor Cream Cheese Frosting
    • 1- 250g package cream cheese, cold, cut into small chunks
    • 1/4 cup butter, room temperature
    • 1/2 tsp Club House pure vanilla extract
    • 2 cups icing sugar

    Place all ingredients in bowl of food processor and pulse until just smooth.




    ReplyDelete
  49. Mocha Mousse Cake

    Cake:
    12 oz cooking chocolate
    10 oz butter, softened and cubed
    2.5 oz raisins
    5 tablespoons cognac
    1 teaspoon Clubhouse ground cinnamon
    1/2 teaspoon Clubhouse cayenne pepper
    100 mL strong filter coffee or espresso
    6 egg yolks
    8 egg whites
    1 pinch salt

    Glaze:
    5 oz cooking chocolate
    120 mL rapeseed oil

    Decoration:
    Cake Mate sugar sprinkles


    Directions:

    Day One

    1. Grease a heart-shaped spring form pan, then line bottom and sides with parchment paper. Place the raisins in a bowl with cognac. Set aside.

    2. In a saucepan, combine the coffee and 12 oz cooking chocolate. Place over low heat, stirring occasionally until melted. Gradually add the cubed butter, stirring well after each addition. Remove pan from heat and add the yolks one at a time to the chocolate, stirring well. Add the raisins/cognac mix. Mix well until combined, set aside.

    3. Place the egg whites and salt in a mixing bowl and beat with an electric mixer to stiff peaks. Gently fold in the whites to the chocolate mixture. Pour the mixture into the prepared tin, and place the pan in the fridge for 12 hours.

    Day Two

    4. The following day, prepare the chocolate glaze. Over low heat, melt the remaining cooking chocolate in a saucepan. Add oil, remove from heat and mix well.

    5. Remove mould from the mousse cake by removing the sides of the tin and then carefully inverting onto a baking tray lined with grease proof paper. Pour glaze over the heart.

    6. Place in the fridge for up to an hour, or until glaze is set. Use a knife to gently separate the glaze and the cake from the greaseproof paper, then carefully transfer to a cake stand or serving platter.

    7. Decorate you as you see fit, then serve!

    ReplyDelete
  50. Valentine's Day Cheesecake Brownies:

    Ingredients:
    1 pkg softened regular cream cheese (250g)
    3/4 cup sugar, divided
    3 eggs
    1 pkg (280 g) semi sweet chocolate chunks, divided
    1/4 cup butter or margarine
    2/3 cup all purpose flour
    1/2 tsp baking powder
    1/4 tsp salt
    mccormick red food colouring (as desired)

    In bowl, beat cream cheese with 1/4 cup sugar and 1 egg until smooth, set aside

    In separate bowl, melt 1 cup chocolate chunks with butter/margarine over hot water. Stir in remaining 1/2 cup sugar and 2 eggs until well blended.Stir in flour, baking powder and salt. Pour half of chocolate mixture into greased 9-inch square pan.

    Stir remaining chococlate chunks into cream cheese mixture and add red colouring to desired pink appearance. Pour evenly over mixture in pan. Top with remaining chocolate mixture. With knife, swirl layers to marble.

    Bake in 350 degree F oven 25 minutes. Cool. Cut into bars (heart shaped can really be attractive too). Store in refrigerator.

    Get ready to be kissed!

    ReplyDelete
  51. Cannoli

    2 lbs ricotta cheese
    1/4 cup agave syrup
    1/2 cup flavoured liquor - I use my home-made limencello, anything citrus wiill do fine.

    1 cup mini chocolate chips
    1/2 cup coarsely chopped pistachio nuts

    1 tbsp McCormick Cinnamon
    1/4 cup dark cocoa powder
    1/4 cup powdered sugar
    pre-made cannoli tubes

    cheese cloth
    extra large zip lock freezer bag (I guess it's a guy thing..haha)


    Drain the ricotta with cheese cloth over-night removing as much moisture as possible.
    Mix liquor, agave syrup, mini-chips, cinnamon and ricotta together in large bowl.
    Once thoroughly mixed, place mixture in large freezer bag, then keep the bag cold until ready to make the cannoli.

    When ready to make cannoli, remove the freezer bag from fridge and snip a corner off to allow piping into cannoli tubes.

    Place cut end of bag into cannoli tube filling halfway, then fill cannoli from other end.

    Once cannoli is filled with ricotta mixture, dip each end into the coarsely chopped pistachio.

    Once dunked in pistachio, place filled and dunked cannoli on plate and sift both powdered sugar and dark powder cocoa atop the cannoli.

    Buon appetito everyone!

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