Happy Birthday!!!

Hi everyone! Today is a special day, it is… Trevor Linden and Alex Burrows’s birthday today! If you don’t know who Trevor Linden and Alex Burrows are, I’ll tell you. Trevor Linden is a famous hockey player that played for the Vancouver Canucks. He retired from the Canucks in 2008, but is now the president of his former team. Alex Burrows is currently playing for the Canucks. Enough said. I know I haven’t posted any recipes in a long time so I am going to post 2 NHL related recipes. Woot! Woot! I will soon edit this post to include the recipes. I will edit this tomorrow or on April 13th.

Enjoy!

PEANUT BUTTER OREO NHL HOCKEY PUCK DIP

INGREDIENTS

2 tablespoons (28 g) butter

, softened 2 ounces (56 g) cream cheese

, softened ½ cup (125 g) peanut butter

¼ teaspoon vanilla extract

¾ cup (94 g) icing sugar

, up to 1 cup 4 Oreo cookies

, chopped Oreo baking crumbs

, ⅓ to ½ cup white chocolate for letters

INSTRUCTIONS

Combine softened butter, cream cheese, peanut butter and vanilla extract with your handheld mixer. Add the icing sugar ¼ cup at a time and mix until incorporated after each addition. If the mixture seems very sticky add the additional ¼ cup of icing sugar. Stir in chopped Oreo cookies by hand. Turn the mixture out on a piece of parchment paper and form into hockey puck (or any desired shape) with your hands. Chill mixture first, if it is too sticky to handle. Cover the top and sides of the hockey puck dip with Oreo baking crumbs. Remaining crumbs can easily be swept off the parchment paper. Pipe some lettering onto a piece of parchment paper with melted white chocolate. Place in the freezer for a couple of minutes, then peel off letters and place on the hockey puck. Transfer the hockey puck to a serving plate and surround with pretzel sticks or other hockey stick imitation ‘dipping tools’.

HOCKEY PUCK CAKE

INGREDIENTS

Cake 1 1/2 cup (375 ml) unbleached all-purpose flour 1/4 cup (60 ml) cocoa, sifted 1 1/2 teaspoons (7.5 ml) baking powder 1/2 teaspoon (1 ml) salt 1/2 cup (125 ml) unsalted butter, softened 1 cup (250 ml) sugar 1 teaspoon (5 ml) vanilla extract 0,1/8 teaspoon (5 ml) red gel coloring (optional) 2 eggs 1 cup (250 ml) milk Italian meringue 3/4 cup (180 ml) sugar 1/4 cup (60 ml) water 2 tablespoon (30 ml) light corn syrup 2 egg whites, at room temperature 1/4 teaspoon (1 ml) cream of tartar 1/2 teaspoon (2.5 ml) vanilla extract

Chocolate coating

8 oz (225 g) sweet or semi sweet chocolate, chopped 2 tablespoons (30 ml) vegetable oil PREPARATION With the rack in middle position, preheat oven to 180 °C (350 °F). Line a 43 cm x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting the paper hang over 2 opposites sides. Butter the other sides. In a bowl, combine the flour, cocoa, baking powder and salt. Set aside. In another bowl, cream the butter with the sugar, vanilla and food coloring using an electric mixer. Add the eggs, one at a time, beating constantly until the mixture is smooth. With the mixer at low speed, add the dry ingredients alternating with the milk. Spread the batter on the baking sheet. Bake approximately 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely. Unmold and put the parchment paper back on the baking sheet. Set aside.

Italian meringue

In a small saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook until the candy thermometer reads 116 °C (240 °F). Remove from the heat while whipping the egg whites. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Pour the syrup over the egg whites, beating continuously until the meringue is barely warm and form stiff peaks. Stir in vanilla.

Coating

In the top part of a double boiler, melt the chocolate with the oil. Remove the top part of double boiler. Let it cool. Using a cookie cutter of about 9-cm (3 ½-inch) in diameter, cut out twelve circles in the cake. Using a pastry bag fitted with a plain tip, spread the desired amount of meringue on six circles. Cover with a circle of cake. Place on baking sheet. Freeze 15 minutes. Using your hands, dip the edge of each cake into the chocolate. Using a spoon, cover top of cake to coat well. Set aside on a rack and let the chocolate set in a cool place at least 1 hour.

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