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Holiday Recipes

Can you believe that it’s Christmas again? I swear, each year it comes faster and faster and I become less and less prepared. As in, I just did my Christmas shopping yesterday – 3 days before Christmas. What is everyone planning for Christmas? We’re having some family over as usual, and will be making a turkey and all the fixings and some yummy desserts. Of course, I’m still thinking about a few hors d’oevres to serve before the meal. Now that is planning at its finest my friends!

Christmas is definitely one of my favourite times of the year. It’s so wonderful and happy and festive and fun. I also love ugly Christmas sweaters – I have a wide range and keep adding to my collection each year. I think everyone needs at least one, preferably two or more, ugly Christmas sweaters. I wish I had an ugly Christmas sweater with our little friend Santa peaking in the bottom of the photo above. Now that would be a good one.

Last year my cookie spread wasn’t the greatest because, well, I ate all the cookies before Christmas. Shh. I just can’t help snacking when they’re sitting out there all nice and pretty. This year I made five types of cookies and they were all winners and will all be present in the cookie spread. I promise.

Ginger Molasses Cookies

Chocolate Snow Caps

For me, Christmas is all about tradition. I look forward to my Aunt Mari’s stuffing, and my dad’s mashed potatoes. Christmass Eve always includes watching A Christmas Story and singing carols and the opening of the first gift – a new pair of pajamas. While Christmas is a time for tradition, sometimes there are some side dishes that you can throw into the mix, while remaining traditional they are still a little different and add a nice element to the meal.

Green Beans in Vinaigrette

And then of course you can’t forget Christmas desserts. We usually have two desserts, I’ll make one (always involving chocolate) and my mom makes her trifle which has a gluten free cake base and layers of custard, strawberries and whipped cream. It’s definitely a well loved dessert.

Last year I made a chocolate layer cake with chocolate mousse filling, but there was a dessert which I made earlier this year, the Flourless Chocolate Cake and I just can’t resist making it again. It’s so rich and decadent, and finishing off Christmas dinner with a small slice of flourless chocolate cake is a great way to end an amazing time.

Flourless Chocolate Cake

I’m looking forward to all the delicious food, spending time with friends and family and general feeling of Christmas that will occupy the next few days. Will be back to regular posting in the New Year! If you’re looking for some Holiday tips check out my latest posts on The Kit Stress-Free Holidays, Wellness Gift Ideas and Six Easy Health Tips.

Wishing everyone a wonderful Christmas and holiday season!

- Lou

Coconut Topped Brownies

Hi world! Want to know a secret? I’m a little in over my head at the moment, but as a college student, I mean, who isn’t? Want to know another secret? Today, I’ve eaten more chocolate chips than anything else. I don’t think my nutrition teacher would be very please with me. Oh well, my mind is happy and soothed.

You know something that is not a secret? My love for brownies. Seriously, I love them. If brownies were an animal, they would definitely be my spirit animal. Does anyone else remember that spirit animal phase from The O.C? AKA, the time when Summer went to Brown, slightly lost her mind, and then when Seth visits he discovers that his spirit animal is an Otter. This phase of The OC is also remembered, not too fondly, as the steep, downhill, turn for the worst ending of a one time fabulous show. Why am I talking about spirit animals?

Back to brownies, now these are some delicious brownies, perfectly fudgey and topped with coconut which caramelizes in the oven – hello heaven! While I do love to share healthy recipes, sometimes, all you need is a good brownie, or three. If you’re in the mood for some healthy talk, check out my most recent posts on The Kit, but if you’re having a day where brownies are required, please make these.

Coconut Topped Brownies (makes 15)
Recipe by Lou

Ingredients

4 oz semisweet chocolate
2 tbsp butter
2 eggs
1/2 cup apple sauce
2 tsp vanilla extract
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder

Topping

3/4 cup unsweetened coconut
2 1/2 tbsp melted butter
1/2 cup chopped walnuts
3 tbsp brown sugar

Directions

Preheat oven to 350 and line a 9×13 inch pan with parchment paper.

Melt chocolate and butter in a bowl over a pot of simmering water. Set aside and allow to cool.

Meanwhile, in a small bowl, whisk together applesauce, eggs and vanilla.

In a large bowl, whisk sugar, flour, cocoa powder and baking powder together. Stir in the liquid ingredients. Finally mix in the cooled, melted chocolate. Pour batter into the lined pan.

Prepare the topping by mixing the coconut, melted butter, chopped walnuts and brown sugar together. Evenly spoon on top of brownies.

Bake in the oven for 25-30 minutes. Lastly, place the brownies for 1-2 minutes under the broiler, or until topping is caramelized.

Please enjoy these brownies, I’m going to find out what my real spirit animal is.

- Lou

Flourless Chocolate Cake

I have some exciting news.

1. I made flourless chocolate cake.
2. I am officially a Film Student
3. I have joined the Blog Ambition team over at The Kit Magazine as a Wellness Blogger.

OK, I know that was a lot of throw out at one time, but I’m just so excited! Let’s start with the flourless chocolate cake because well, that’s why you’re all here. I’ve always been a fan of flourless chocolate cake, the flavor is so rich and the cake so moist – it really is my absolute, hands down, without a doubt favourite chocolate cake. It’s so easy to whip together as well and makes the perfect dessert for entertaining, especially if your guests are gluten free.

Now, let’s talk about being a film student. If you’ve been reading my blog, you know how much I love film. I’ve discussed it on one, two, three, four, five occasions. This has been a dream of mine for years now, telling a story through such a powerful medium excites me. I love to work by myself, as seen on Living Lou, but I also love the team work aspect that comes along with film, it’s hard to make a film with one person. On the note of film, what does everyone think about Eddie Murphy hosting The Oscars? I’m not sure how I feel about that yet.

And now, for the biggest news of all, which I’ve been teasing about on Twitter the past few days, I’m so excited to finally announce that I’m joining the Blog Ambition team over at The Kit! Have you heard of The Kit before? It’s a free online magazine, which I have been reading it for months now and I love it. Here’s their latest Fall 2011 issue, it’s full of fashion, beauty, health and fitness tips. You should really give it a read and while you’re at it check out Living Lou over at The Kit and give me some love.

So now, after all of that exciting news, I’ll leave you with the recipe for Flourless Chocolate Cake

Flourless Chocolate Cake
Recipe source: Martha Stewart

Ingredients

6 tbsp unsalted butter, plus more for greasing the pan
8 ounces of semisweet chocolate, chopped
6 large eggs, separated
1/2 cup granulated sugar
confectioners’ sugar, for dusting optional

Directions

Preheat oven to 275 degrees. Line the bottom of a springform pan with parchment paper and butter the sides and parchment paper. It is important to grease the pan (sides and bottom) very well so that the cake doesn’t stick.

In a double boiler, melt butter and chocolate together, once melted, remove from heat and cool.

Meanwhile, with an electric mixer beat egg whites until soft peaks form. Once soft peaks have formed, gradually add in the sugar and beat until you see glossy, stiff peaks.

Once chocolate is cooled, (it is very important that it is cooled as to not cook the eggs.) whisk in the egg yolks. Transfer chocolate mixture to a large bowl and whisk in 1/4 of the egg whites into the chocolate before folding in the remaining egg whites. Be sure to fold them in well as to not have pockets of egg whites because this will cause the cake to react funnily while baking.

Pour batter into the greased pan, smooth the top with a spatula and bake for 45-50 minutes. Cool completely before removing sides of the pan, and serve.

Hope you are all as excited as I am about my new ventures, stay tuned at Living Lou to keep all with all the goings-on, as well as flourless chocolate cake and other yummy recipes.

- Lou

Chocolate Swirls

I try not to bake cookies too often because when I do, I end up eating way too many. I think everyone can understand how that one works. So when I do heat up the oven, and get my stand mixer out I like to make things for other people. Often I like to make little cookies that I can put in cute little boxes, tie with a piece of ribbon and make someone’s day. I love getting and giving baked goods as thank you gifts because to me, nothing shows a little love like some freshly baked cookies.

These little guys are the ideal thank you cookie, a cream cheese cookie with swirls of chocolate. Hello heaven! Plus they are little so they’re easy to package and they are unlikely to break whilst delivering them. The best thing about this recipe is not only are these very quick and easy to make, this recipe makes a bunch. We’re talking 4 dozen, and they don’t spread so you can cram into the baking sheets. Usually here on the blog, I love to make up my own creations to share with you all, but sometimes there’s a recipe that is just so good that I must share it – this is one of those.

Chocolate Swirls
recipe source: Cookies! A Cookie Lover’s Collection (pg. 65)

Ingredients

1/2 cup granulate sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine
3 oz cream cheese
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
5 oz semi-sweet chocolate. melted

Directions

Preheat oven to 350 degrees.

In a large bowl, using a hand mixer, or stand mixer fitted with the paddle attachment, beat sugars, margarine, cream cheese, egg and vanilla until light and fluffy. Add flour, baking powder and salt. Mix at medium-low speed, until combined. Fold in the melted chocolate, until the dough because slightly marbled.

Drop dough on a greased or parchment lined cookie sheet using a teaspoon or cookie scoop. Baked for 10-12 minutes, or until edges are slightly golden, let cool and serve.

Enjoy these chocolate swirl cookies, happy Monday!

- Lou

Chocolate Ice Cream

Did you know that in the USA, July is National Ice Cream Month? Ronald Reagan designated it as such in 1984. Did you know that one of my hidden talents is that I can recite all of the Presidents in order … Washington, Adams, Jefferson, Madison, Monroe … etc. Reagan was the 40th President of the United States, Canada hasn’t even had 25 Prime Ministers yet. Fun little history lesson for ya. See, here at Living Lou you’re always learning something, whether it’s a recipe or a history lesson, be prepared for learning.

Ice cream has consistently been one of my favourite desserts, like bacon has been my favourite food. From ages 10 to about 13, I would eat ice cream daily. Usually after school whilst watching my Queen, Oprah. I’ve always been a chocolate gal myself, my older sister is vanilla, and only vanilla. Just one way to highlight our differences, we really are pretty opposite. It is a good thing that she doesn’t like chocolate ice cream though, because that means when I make it, she won’t eat it all.

I’ve tried and tested a bunch of chocolate ice cream recipes before finding The One. Like in Say Yes To The Dress (great show!) when a bride to be tries on a wedding dress and the tears well up in her eyes, and she exclaims “Oh, this is the one!” I had that reaction with this ice cream. Except I didn’t try it on, I took a bite and the tears started flowing. Well, not exactly, what really happened was I took another bite and then looked at my mom and said “Oh man” and she nodded, knowing exactly what I was thinking. We both agreed, this is The One.

Chocolate Ice Cream
Recipe Adapted from: Baked Bree

Ingredients
1 cup unsweetened cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tbsp vanilla

Directions

In a large bowl, whisk cocoa powder, brown sugar and granulated sugar together. Pour in the milk, heavy cream and vanilla. Whisk until combined.

Freeze ice cream according to manufacturers instructions.

Please, celebrate National Ice Cream Month with me and make some chocolate ice cream today!

- Lou