Seriously easy hot chocolate on a stick

January 6, 2013 1 comment
Easy to make, great to enjoy!

Easy to make, great to enjoy!

Winter is definitely here in Nova Scotia these days.  Here is a great idea for winter parties or an activity to do with your kids – hot chocolate on a stick!

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Seriously easy hot chocolate on a stick
Prep time: 
Total time: 

Serves: 16
 

Ingredients
  • 1 can sweetened condensed milk
  • 3 cups semi sweet chocolate chips
  • 16 straws
  • 16 large marshmallows
  • hot milk

Instructions
  1. Melt the chocolate over a double boiler. Add the sweetened condensed milk and stir until thoroughly combined. Pour into an 8 x 8 inch lined pan and smooth out evenly. Chill for 2 hours until solid.
  2. Remove fudge from pan and cut into squares. Place a marshmallow on each square and poke the straw through the marshmallow and fudge.
  3. To serve, heat up 8 oz of milk and pour into a large mug. Add a hot chocolate stick and allow to melt before enjoying!

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Winter Classes with Chef Sue

December 22, 2012 No comments

Susan NSCC colourTruffle Making Workshop!

Invite Chef Sue over to teach you the art of truffle making.  Chef Sue will introduce you to the art of making delectable, hand rolled chocolate truffles using a scrumptious ganache.  At the end of this 2 hour class you will know how to make your own truffles and develop your own custom flavour combinations for the best chocolate treat ever.  You will go home with truffles to share!  A great idea for bridal parties to make custom favours or for a get together with friends.  Contact Chef Sue at sue@suemorrison.com for more details.

Perfect Pie Party!

Gather your friends and learn the art of perfect pie making!!  Chef Sue will come to your home and teach you and your friends how to make the perfect pie.  This 2 hour class will include all the ingredients, recipes and instructions needed to make the perfect pie.  Each participant will go home with a pie that is ready to be baked and the inspiration and knowledge to keep on baking.  Contact Chef Sue at sue@suemorrison.com for more details and to register.

The following classes are held at the Nova Scotia Community College – Akerley Campus, 21 Woodlawn Road, Dartmouth, Nova Scotia.   Follow this link to register!

Introduction to Baking
Mondays – January 28 -February 18, 2013

This class is always a sell out and you will go home with plenty of baking to share with your friends and family!!  Join Chef Sue to learn the basics of baking.  You will learn the basics of bread making, cakes, cookies, pies and much more!  Unleash your inner pastry chef and sign up today!!

The Art of Breadmaking with Cultures – Artisan and Rustic Breads
Wednesdays – February 6 – 27, 2013 

This chapter in breadmaking will introduce you to the art of starters known as Biga, Levain, Pate fermentee and Poolish. You will learn to create top notch bread products such as baguettes, parisien, pain au levain, fougasse and pain de campagne.

Chocolate Tempering - 
Mondays – April 8 – 29, 2013

Dive into the rich, delicious world of chocolate! Taste and discover the characteristics of different types of chocolate. You will create some classical French chocolate desserts and confiserie; truffles au chocolat, mousse chocolat and nougat.

Croissants & Danishes - 
Wednesday, Thursday & Saturday April 10, 11 & 13, 2013

Learn the art of making beautiful croissants and danishes just like you would enjoy in Paris. This 12 hour hands-on workshop will step you through the process of creating the dough, letting it rise and shaping it to form the perfect croissant and danish.

 

Pumpkin Coconut Cream Tart

October 4, 2012 No comments

To me, Thanksgiving dinner wouldn’t be complete without pumpkin pie with whipped cream on top.  However, there are members of my family who don’t like pumpkin pie (horrors!) but will eat this pumpkin coconut cream tart because it is not to “pumpkin-y” but still has the fall flavours and spices that go well with Thanksgiving. (more…)

Lotsa Mozza!!

October 2, 2012 Comments: 2

Lotsa Mozza!!

Last week I had the opportunity to spend a few days with my sister, Dianne.  Besides eating, drinking and chatting (a lot!!) we found time to make some cheese.  Di had ordered a mozzarella making kit and I didn’t realize how easy it is to make.  Milk, citric acid, rennet and salt are all the ingredients that are needed.  A big pot, a thermometer and some cheesecloth or fine mesh sieve are needed as well as a little bit of patience.   (more…)

Pizza Saturdays

September 10, 2012 No comments

Home made pizza fresh from the oven.

My kids love pizza and if they could have it for dinner every night they would.  Every now and then we will get some from the local pizzeria but the best pizza comes from our own oven.  Here’s an easy recipe for pizza dough that can be made in a jiffy and frozen in portions, if necessary.  Add your own sauce and toppings and you will have a pizza to rival any the comes from a store and I guarantee it will be even better than store bought frozen!!  If you have any leftover dough you can brush it with olive oil and sprinkle with garlic powder for your very own garlic fingers! (more…)

Classes with Chef Sue

September 4, 2012 1 comment

Chocolate trufflesTruffle Making Workshop!

Invite Chef Sue over to teach you the art of truffle making.  Chef Sue will introduce you to the art of making delectable, hand rolled chocolate truffles using a scrumptious ganache.  At the end of this 2 hour class you will know how to make your own truffles and develop your own custom flavour combinations for the best chocolate treat ever.  You will go home with truffles to share!  A great idea for bridal parties to make custom favours or for a get together with friends.  Contact Chef Sue at sue@suemorrison.com for more details.

 

 

 

 

Perfect Pie Party!

Gather your friends and learn the art of perfect pie making!!  Chef Sue will come to your home and teach you and your friends how to make the perfect pie.  This 2 hour class will include all the ingredients, recipes and instructions needed to make the perfect pie.  Each participant will go home with a pie that is ready to be baked and the inspiration and knowledge to keep on baking.  Contact Chef Sue at sue@suemorrison.com for more details and to register.

Introduction to Baking class at NSCC – Akerley Campus

This class is always a sell out and you will go home with plenty of baking to share with your friends and family!!  Join Chef Sue to learn the basics of baking.  You will learn the basics of bread making, cakes, cookies, pies and much more!  Unleash your inner pastry chef and sign up today!! Click here to sign up!!

 

I have some great classes lined up at the Bedford Superstore!!  Contact pccookingschool.bedford@loblaw.ca  to register.  Join me for a class or two!

Baking Club @ Bedford Superstore

Sunday, September 30th, 10am-12pm – Pie-Making Class (Hands-on), $25 + tax

Sunday, October 14th, 10am-12pm – All Ages Cupcake Decorating Class (Hands-on) *Parental supervision required if 14 & under*, $25 + tax

Sunday, October 28th, 10am-12pm – Baking with Pumpkin: Cream Puffs and Waffles and Doughnuts, oh my!  $18 + tax

Sunday, November 25th, 10am-12pm – Christmas Gifts from the Kitchen (Hands-on), $25 + tax

Sunday, December 9th, 10am-12pm – Christmas Cookie Exchange (Hands-on), $25 + tax

 

Stress free bread

August 7, 2012 No comments

A hearty loaf ready to eat!!

Bread. The thought of making a loaf of bread strikes fear in many bakers but by following a few basic rules you can have a beautiful artisan loaf – stress free!  Make sure you have enough water and it is warm – it is better to have too much water than not enough. Don’t allow your salt to come in direct contact with your yeast, especially if you are using fresh yeast, and have patience.  Here’s an easy recipe for a hearty white loaf that you can put together in the evening and then bake it off in the morning, no kneading required.  This bread requires a long fermentation but you will be rewarded with a tasty, chewy loaf without the heavy kneading. (more…)

Build your own cookies as easy as 1-2-3!!

July 30, 2012 No comments

I’m frequently asked what is the secret to being a great baker.  My answer is always patience, curiosity, creativity and good, basic recipes.  Patience is needed because you can’t rush great things (especially bread!), curiosity is needed to understand how ingredients work together, and creativity allows your inner artist to work with an edible canvas.  The most important tools for a baker are good, basic recipes that work time after time.  Curiosity and creativity can transform those basic recipes from simple to extraordinary.   (more…)

Strawberry Hand Pies – a taste of sunshine

July 20, 2012 No comments

What do strawberries and Cape Breton have in common?  For me it means summer is officially here.  For the past 10 years I have been spending time at the family cottage on the Bras d’Or lakes and each July I am reminded that locally grown strawberries really do taste like sunshine.  This year, after eating several bowls of the luscious fruit, I decided to make some hand pies so we could take them along with us to the beach or just to the deck to enjoy with a cup of tea.  I decided to use a pie dough that uses cream cheese, a rich addition that makes the dough easy to handle. (more…)

Bake some noise

July 19, 2012 No comments

Here’s a fun video my daughter made for me on a rainy morning at the cottage!!

Bake some noise!!

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