Makes: Makes 1 9inch cake 2 d
Ingredients
1 425g box Gluten Free Devils Food Cake Mix
1 540ml can Cherry Pie Filling
1/2 cup plant-based butter
Directions:
Mix all ingredients a bowl. Set Ninja to ‘BAKE’ function. Bake for 30 minutes. Allow to cool, cut into slices and top with coconut whipped cream.
Makes: 12 donuts
Prep Time: 15 minutes
Grill Time: 7-9 minutes
Total Time: 22-24 minutes
We LOVE the irresistible combination of prunes and dark chocolate in these donuts! Without the addition of ANY refined sugar, they are moist, fluffy, and earthy with just the slightest hint of smoke flavour. Prunes lend a beautifully rich colour, flavour, and moistness to these easy-to-make smoked donuts.
Ingredients
For the prune purée:
1 1/4 cups half n half whipping cream
1 cup lightly packed California prunes
For the donuts:
1 2/3 cups all purpose flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
4 tbsp butter, melted
2 tbsp vegetable oil
2 tsp vanilla
1/2 cup finely chopped prunes
1 cup of the prune purée
1/2 tsp apple cider vinegar
2 eggs
For the ganache:
Remaining 1/2 cup prune purée
1 cup chopped dark chocolate, melted
Directions:
Makes: 12-14 mini biscuits
Ingredients
For the biscuits:
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
2 tbsp sugar
6 tbsp cold butter, cut into small cubes
1 tsp vanilla
3/4 cup buttermilk (a bit more for brushing on top)
Cinnamon sugar (equal parts)
For the Jam:
2 cups frozen mixed berries (cherries, blueberries and blackberries)
2 green apples, peeled and finely
2 tbsp agave syrup
1 tbsp chia seeds
Juice of two small mandarin oranges
1 tsp vanilla
Pinch of salt
For serving:
Whipped cream, fresh berries, mint
Directions:
First, lets make the jam - you’ll be so shocked at how simple it is to make homemade jam without loads of sugar! Combine all ingredients, except the chia seeds, in a medium sized sauce pan. Simmer over medium heat for 15-20 minutes, until the fruit has broken down. Turn off heat and add chia seeds. Allow to cool - THAT’S IT!
To make the biscuits, combine the dry ingredients in a large bowl. Using a pastry blender (or your hands!) blend the cold butter pieces in. The texture you’re looking for here are little, pea sized pieces of butter throughout the dry ingredients. Add in the buttermilk and vanilla and stir until JUST combined. Dump the mixture onto a cutting board, and form into a 1/2 inch rectangle. Cut out biscuits - we used a small mini biscuit cutter, but you can make them any size/shape you’d like! Place onto a parchment lined baking tray. Brush a little buttermilk on each one, and a sprinkling of cinnamon sugar. Bake in a 450 degree preheated grill, over indirect heat, for 10-12 minutes, until the tops and bottoms are lightly browned. To serve, top each biscuit with a bit of the jam, and some whipped cream. Top with fresh berries and mint.
Makes 1 large or 2 small bundt cakes
Ingredients
For the strudel:
1/2 cup flour
1 tsp vanilla
1 cup chopped walnuts
1 tsp cinnamon
1/2 cup maple syrup
3 tbsp butter, melted
Pinch of salt
For the cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 cup sour cream
For the glaze:
1 cup brown sugar
1 tbsp bourbon
1-2 tbsp milk
1/2 tsp vanilla
4 tbsp maple syrup
2 strips crunchy bacon, finely chopped
Directions:
Combine all ingredients for the strudel and set aside. For the cake, combine the dry ingredients. Cream the butter and the sugar until light and fluffy. Add eggs one at a time, followed by the vanilla. Stir in dry ingredients, along with the sour cream. Butter and lightly flour a Bundt pan. Spoon in some of the strudel, followed by half the batter. Add the remaining strudel, and remaining cake batter. Grill over indirect heat in a preheated 350 degree Fahrenheit grill for 40-45 minutes, until a skewer inserted into the centre comes out clean. Allow to cool at room temperature for 15 minutes before inverting onto a cooling rack to cool completely. Meanwhile, whisk together ingredients for the glaze. To serve, slightly warm the glaze and spoon over each piece of cake.
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Ingredients
Toppings:
Directions:
Preheat the air fryer to 225˚ F. Line the crisper basket with parchment paper. Beat 6 egg whites until soft peaks form. Gradually add 1 1/2 cups sugar and beat until stiff peaks form.Fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until blended. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Ziploc freezer bag. Indent the center with a spoon to allow room for the tasty toppings! Bake at 225˚ for 1 hr and 15 min then turn the Ninja Foodi off and without opening the lid, let meringue hangout in there for another 5-10mins.
Ingredients
1 cup vegan butter, softened
1 1/2 cups packed brown sugar
1/2 cup molasses
1 tbsp vanilla extract
3 1/4 cup all purpose flour
1 tbsp baking soda
1/2 tsp salt
2 tablespoons fresh ginger, finely grated
1 tablespoon cinnamon
1/2 tsp nutmeg
1 cup coarse sugar for rolling
Directions:
Preheat grill to 350 degrees Fahrenheit. Line baking trays with parchment paper. Cream butter and sugar together until light and fluffy. Add molasses and vanilla and beat until smooth. Add half the flour, baking soda, salt and spices. Gently mix to combine. Add the rest of the flour, and mix until well combined. Spoon 2 tbsp of the dough to form each cooking and roll into a ball. Roll each ball into the sugar. Place on baking sheet, and press down slightly. Grill for 11-12 minutes until the begin to crack on top. Cool on a wire rack.
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Makes: 12-18 donuts
Ingredients
1 box golden cake mix
1 egg
1/3 cup vegetable oil
3/4 cup milk
Red food colouring
1/2 cup Blueberry jam
Icing:
Black food colouring
1tbsp melted butter
1 1/2 cups powdered sugar
2 tbsp milk
Directions:
Combine all ingredients and pour into a ziplock bag. Cut the corner, and pipe into greased donut baking pans. Grill at 375 for 15-20 minutes, or until golden browned. Allow to cool completely, and slice down the centre. Spoon a small amount of blueberry jam in the middle, and sandwich both halves together. To make the icing, whisk all ingredients together.
Dip into the icing, and top with googly eye candies, and candy corn for fangs.
Makes: 1 babka
Ingredients
4 cups flour
1/2 cup sugar
2 1/2 tsp instant yeast
1 tsp salt
3 eggs
1 egg yolk
1/2 cup cream
1 tsp vanilla extract
10 tbsp butter, softened
For the filling:
1/2 cup butter, softened
1/2 cup sugar
1/3 cup cocoa
1/4 tsp cinnamon
1 cup bittersweet chocolate, chopped
3 tbsp cream
For the syrup:
2/3 cup sugar
2/3 cup water
Directions:
For the dough, stir the flour, sugar, yeast and salt together. Add the eggs, yolk, milk and vanilla and stir to combine. Add one tbsp of butter at a time, until the dough is fully combined and smooth. Refrigerate dough in a lightly oiled bowl overnight in the fridge. The next day, allow the dough to come to room temperature. Line two loaf pans with parchment. In a bowl, beat butter sugar, cocoa, and cinnamon in a mixing bowl until combined. Divide dough in half. Roll dough on a floured surface into a big rectangle. Spread half the filling over the dough. Roll into a large log. Place seam side down. Place the two rolls in the freezer for 15 minutes.
Cut each roll down the centre. Twist each roll over top of one another. Allow to rise for 1 1/2 hours. Combine ingredients for the syrup in a pan, and heat until sugar is dissolved. Bake the babka in a preheated 400 degree for 40-50 minutes. While cooling, pour the syrup evenly over the Babkas in the pans. After about 30 minutes, remove Babkas from pans and allow to cool completely.
Makes: one crazy delicious pie
To say that EVERYONE loves this pie is a complete understatement! With crisp bacon, crunchy pecans, oozy maple syrup and and gooey sweet filling, this decadent dessert will certainly impress your family at Thanksgiving. With a lightly Smokey flavour, this pie is really a recipe to cherish!
Ingredients
1 pie crust
2 eggs
1 shot bourbon
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp flour
1 tbsp cream
1 tsp vanilla
2 cups chopped pecans
6 slices bacon, cooked and chopped
Directions:
Preheat grill to 400 degrees Fahrenheit. In a large bowl, whisk together eggs, bourbon, sugars, maple syrup, and flour. Add cream vanilla, pecans and bacon, and stir to evenly combine. Pour into pie crust, and bake for 10 minutes. Reduce grill heat to 325 and bake for another 40-50 minutes. Cool overnight before slicing.
Makes: Makes one tray of pancakes
Ingredients
3 cups all purpose flour
3 tbsp granulated sugar
2 tbsp baking powder
1/2 tsp salt
2 1/2 cups milk
2 large eggs
2 tsp vanilla
1/2 cup butter
3/4 cup chocolate chips
Directions:
In a large bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Add the wet to the dry and mix thoroughly. Pour into parchment lined baking tray. Top with chocolate chips. Cook over indirect heat in a 400 degree Fahrenheit preheated grill for 20-25 minutes. Allow to cool slightly before cutting into squares and serving with maple syrup and whipped cream.
Makes: one sheet cake
Ingredients
1 432g box golden yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup apple cider
1 540ml can of apple pie filling
200g skor bits
Caramel sauce (optional) for drizzling
Directions:
In a large bowl, combine all ingredients. Dump into a parchment lined grill pan. Grill over indirect heat until a tooth pick inserted into the centre comes out clean - about an hour. While the cake is still hot, drizzle caramel over the top.
Serves: 4
Prep time: 10 minutes
Grill time: 20-25 minutes
Chill time: 4-5 hours
Total Time: 5 hours 35 minutes
When we were little, our Dad would make us this pudding for Friday night movie nights when we’d inevitably force him to watch The Little Mermaid for the ten thousandth time. We love this pudding for SO many different reasons! It’s so simple, easy to make and all you must do is gain up the patience to let it cool before digging it! Made with ingredients readily available at home, this pudding can be poured into a graham cracker crust, topped with whipped cream, and double as a pie filling too! Many aspects of this recipe can be altered to suit what you’ve got at home: you can add a few tablespoons of cocoa to the pudding to make it chocolate, or a tablespoon of lemon or orange zest to make it lemon or orange pudding! Similarly, it can be paired with spiced grilled apples, peaches, pineapple or plums! Or…if you’re like our Dad, you could put some pudding on a plate, top it with sprinkles and say, ‘look girls! The cake melted!’
Ingredients
For the pudding:
1/3 cup all purpose flour
1 cup white sugar
Pinch of salt
2 cups 2% (or higher) milk
2 tsp vanilla extract
3 egg yolks, whisked
4 tbsp salted butter
For the pears:
2 ripe pears, cut in half and cored
1 tsp sugar
½ tsp cinnamon
Pinch of nutmeg
Directions:
For the pudding:
In a medium sized sauce pan, whisk together the flour, sugar and salt.
Over medium heat whisk in the milk and vanilla. Whisk continuously until mixture is thickened, 5-10 minutes.
Add a few tablespoons of the hot milk into the bowl with the egg yolks and whisk to combine. Add the egg mixture to the saucepan and whisk to combine. Cook for an additional 2-3 minutes, whisking constantly.
Remove from heat and push through a fine mesh strainer. This will remove any lumps and ensure the pudding is silky smooth. Stir in butter.
Lay a piece of plastic wrap on the surface of the pudding to avoid a skin from forming. Allow to chill for 4-5 hours.
For the spiced pears:
In a small bowl, combine sugar and spices. Sprinkle mixture generously over cut-side of pears.
Grill over direct heat for 3-5 minutes per side, until beautiful grill marks are achieved. Move to indirect heat and allow to grill with the lid shut for another 10-15 minutes.
Allow to cool completely before slicing.
To assemble: Spoon cooled pudding into a bowl, top with a few slices of the grilled pears.
Optional toppings: granola, whipped cream, toasted pumpkin seeds
Prep time: 10 minutes
Grill time: approx 16-17 minutes
Total Time: 26-27 minutes
Servings: 9 Brownies
These brownies are an absolute magic trick! You may be thinking ‘black beans?! We’re not making a burrito casserole, Maddie and Kiki!’ You’d be SHOCKED at how many people you can trick with these. Our Dad, who notoriously does NOT like beans of any kind (even the super fresh green ones straight outta the garden! Nuts, eh?!) couldn’t tell these were made of beans, or that they were healthy! We trick him like we’d trick a toddler! And you know what? With these brownies…you can trick ANYONE!
Ingredients
.1 19 ounce can of black beans, drained and rinsed
¼ cup unsweetened cocoa powder
¾ cup large flake oats
½ tsp salt
1 tbsp vanilla
¼ cup brewed coffee (you can use decaf here if you’d like!)
½ cup maple syrup
¼ cup coconut oil
½ tsp baking powder
¾ cup plant-based chocolate chunks
Directions:
1. Add all ingredients except chocolate chips to a blender and blender until smooth. Make sure to scrape down sides to ensure the mixture is very smooth. Pour into a parchment-lined 8x8 grill pan.
2. Top with chocolate chunks. In a 350-375 degrees Fahrenheit grill, bake over indirect heat for 16-17 minutes. Brownies will look very gooey still, but don’t fret! Once they cool they’ll get SO rich and decadent!
Optional add-ons: Before baking, feel free to add any other yummy toppings like unsweetened shredded coconut, peanuts…the possibilities are endless!
Makes 6 slices
We don’t know what we love most about this cheesecake – it’s plant-based, wood-fired, and made with bourbon and homemade canned peaches! This recipe is very simple to make, and we love making it in the wood-fired oven for that delicate smoky flavour. As if a slice of cheesecake with peach topping isn’t incredible enough, we top ours with whipped coconut whipped cream. We ate this cheesecake most recently while lounging in our jammies and going through all the cheesy Christmas movies we had taped on the PVR.
For the topping
3 cups of canned peaches
1 tbsp of your favourite bourbon
1 tsp cinnamon
¼ tsp all spice
¼ tsp salt
1 tsp vanilla
1 tsp molasses
For the filling
227 grams of vegan cream cheese (we used Daiya plain)
1 cup cashews, soaked overnight
3 tbsp tapioca starch
1 ¼ cup canned coconut milk
¼ cup coconut cream powder
1 tbsp coconut oil
Zest and juice of one lemon
pinch of salt
1 tbsp vanilla
2/3 cup maple syrup
For the crust
¾ cup oats
¾ cup raw almonds
pinch of nutmeg
1 tsp cinnamon
2 tbsp coconut oil
2 tbsp maple syrup
Instructions:
Start a fire off to one side of your wood fired oven. Use a few pieces of hardwood (we used birch) and allow wood to burn until coals. Push coals as far aside as you can. We want to cook the cheesecake on a slow, low heat, ensuring that the top will not burn while we achieve that incredible wood-fired flavor.
For the crust:
In a high-speed blender, blend oats and almonds until fine powder. Add remaining ingredients and press into the bottom of a parchment lined loaf pan. Bake in wood oven at 375 degrees for 20 minutes. Allow to cool completely.
In a high-speed blender, add all ingredients for the filling. Make sure to blend until incredibly smooth. Pour onto cooled crust. Cover with parchment that is touching the surface of the cheesecake. Bake in wood oven for approximately an hour, until the centre is slightly jiggly when moved.
Allow to cool completely – at least 6 hours, over overnight.
For the bourbon peach topping:
Add all ingredients to a medium-sized saucepan and cook over medium low heat until peaches begin to soften and the alcohol in the bourbon is cooked off. Using a hand-held immersion blender, blend until smooth, and allow to cool.
Love,
M&K
xo
Makes approximately 30 cookies
We’re working hard to get on the naughty list just to get these coal cookies in our stockings! Not only do they feature activated charcoal IN them, they’re grilled on over charcoal on the grill too! These conversation-starting cookies are so fun to have out over the holidays, instead of your Granny’s dry old shortbread cookies (sorry Granny, those are good too but charcoal cookies?! Yes please!). Since these are entirely plant-based, we love to serve them with a frosty glass of cashew milk and think even Santa could benefit from this modern update on his favourite midnight snack!
Ingredients
1 ½ cups of all purpose flour
1 ¼ cups cocoa
1 tsp baking soda
¼ tsp salt
3 tsp activated charcoal
1 cup vegan margarine
1 ¾ cup brown sugar
1 tsp vanilla extract
2 tbsp ground flax
6 tbsp water
1 cup vegan chocolate chips
Directions:
1. Light a full chimney of charcoal, and dump coals in grill baskets situated on the outside of the grill. We’ll be grilling these cookies over indirect heat. Allow grill to preheat to 400 degrees.
2. In a small, combine dry ingredients.
3. In a large bowl, cream butter with sugar. Add vanilla. In a blender, blend flax with water, until a gooey liquid is formed. This will serve as our plant-based egg substitute for this recipe. Add to butter mixture. Stir to combine well.
4. Add dry ingredients to wet ingredients. Make sure to use wooden spoon to get right to the bottom of the mixture. Keep stirring until you can’t see any flour or cocoa throughout the dark mass. Add chocolate chips and stir to combine.
5. Using a 1 tbsp measuring spoon, spoon heaping tablespoons of the dough in a grill pan lined with parchment paper. Don’t worry about rolling them into balls, or flattening them out, we want these to stay as chunky and rustic as possible, so they look like lumps of coal!
6. Grill over indirect heat for 10 minutes.
7. Allow to cool on tray for 10 minutes, then transfer to a wire rack to cool completely.
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Serves: 9
Prep time: 1 hour & 20 minutes
Thanksgiving family dinners bring up all kinds of feelings and emotions. Don’t worry, you’re not alone if you’ve had any (or ALL of the following thoughts): How do I dodge my grandma’s question about why I don’t have a boy/girlfriend? What if I have to sit beside Uncle Henry who spits when he talks? Is it acceptable to wear trackpants/flip flops? Is cousin Lorraine going to bring her parrot that bites? Ok, so maybe some of those thoughts are just thoughts that we have personally experienced, but we can all agree that talking about your family members’ current diets and dietary restrictions is a topic that everyone can weigh in on! Dietary restrictions and preferences is one of the most talked about topics in 2019 so give your family something to talk about this Thanksgiving by serving these Smoked Prune and Chocolate Roses. They’re vegan, low in calories, and filled with a decadent prune butter that is rich, earthy, and jam-like that you could eat it with a spoon!
Ingredients
Dough:
¼ cup warm water
2 tsp yeast
2 tbsp sugar
4 cups flour
½ cup cocoa powder
1 ½ tsp salt
½ tsp ground espresso powder
1 cup vegetable shortening
1 ¼ cup chocolate almond milk
California Prune butter:
2 cups dried California prunes, finely chopped
¼ cup vegan margarine
½ cup brown sugar
¼ cup honey
1 tbsp cinnamon
¼ all spice
1 tbsp rose water
½ cup water
1 tsp vanilla extract
½ tsp freshly grated ginger
Icing:
2 cups powdered sugar
¼ cup coconut oil
1 tsp vanilla extract
2 tbsp chocolate almond milk
pinch of salt
*Optional: chopped pecans for garnish
Instructions:
1. Arrange your charcoal grill with the grill baskets along each outer edge – we’re going to grill these roses over indirect heat. Fill a chimney full of charcoal and allow to fully ignite. Place a chunk or two of pecan wood in the bottom of the charcoal baskets. Dump coals on top of wood and allow grill to preheat to 375 degrees Fahrenheit.
2. Grease a 10-inch cast iron pan with vegetable shortening; set aside.
3. In a small bowl, combine water with yeast and sugar. Allow to bloom for 8-10 minutes. In a medium sized bowl, combine all dry ingredients. Combine the vegetable shorting with the almond milk, and microwave until melted – 1 to 2 minutes. Allow to cool slightly before adding to the yeast mixture. Combine with dry ingredients and mix until you’ve reached a soft ball of dough. Knead dough for about five minutes. Set aside in a covered bowl that has been greased with vegetable oil for approximately an hour, until the dough has risen slightly.
4. Meanwhile, over direct heat, combine all ingredients for the prune butter in a foil pan. Allow the mixture to bubble away, stirring constantly for approximately 10-12 minutes, until you’ve reached a thick jam-like consistency. Allow to cool to room temperature.
5. Using a rolling pin, roll the dough out on a lightly floured surface until you’ve reached a large rectangle that is about a ¼ inch thick.
6. Spread prune butter in an even thin layer on the dough. Trim off any wonky bits. Starting at the longest edge, tightly roll the dough in a jelly-roll type fashion, until you reach the other end. Using a very sharp knife, cut the dough into 12 equal pieces. We like to cut it down the middle first, and then it becomes easier to see that each half needs 6 portions. Do NOT hesitate while cutting – you need to commit to the cut! Hesitating halfway though will just ooze all that delicious butter all over the cutting board, and who wants that?!
7. Arrange roses in the greased cast iron pan, and place in the centre of the grill. Close the lid and allow the roses to cook for approximately 25 minutes, until they’ve fluffed up a bit.
8. While the roses are cooling, combine the ingredients for the icing in a medium sized bowl. Wait until roses are fully cooled before generously drizzling on top. If using, sprinkle some toasted pecans on top.
M&K’s Pro Grill Tips:
1. Treat your grill just like you would an oven; when baking ALWAYS preheat your grill and try not to open the lid unless necessary. Remember that every time you lift the lid, all the heat is blasting away!
2. We LOVE the combination of pecan wood with prunes – they’re a match made in heaven! You can substitute other types of your favourite fruit wood, like peach, apple or sugar maple.
3. Don’t rush the coals – make sure to ONLY dump the coals when they’re fully lit. You’ll know when all the briquettes are grey and ashy looking.
This dessert is perfect for sister slumber parties! It’s also perfect to serve to anyone who has a sweet tooth!
Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/3 cup milk chocolate/whites chocolate swirl chips
2 snickers bars, cut into whatever sized pieces you wish
Directions
Makes 8 calzones
We always thought of August as the Sunday of summer. It has the exact same vibe of the end of a really fun weekend. It’s like all the fun is behind you and now we’re just waiting around for Monday. It’s the last month that sunshine lasts until 9pm and the days of laying in the cool AC in your undies are limited. However, one final activity that we always look forward to at the end of the summer is Pick-Your-Own blueberries! We love strolling through the blueberry fields and eating our weight in berries along the way. Have you ever realized that time seems to stand still when you’re in a blueberry field? You’re there for a half hour and next thing you realize you’ve filled two massive buckets with blueberries and when you get home you think to yourself, “now what the heck am I gonna do with all these blueberries?!” Well this year, instead of making a blueberry pie or jam, why not make a blueberry calzone on the grill?
Ingredients:
Calzone dough:
1 cup warm water
1 tsp fast-acting yeast
1 tsp cane sugar
½ tsp salt
2 tbsp olive oil
Filling:
2 cups of fresh blueberries
Zest of half a lemon
Juice of half of a lemon
¼ cup maple syrup
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp fresh ginger
Olive oil for brushing the calzones before grilling
For dusting:
1 tbsp sugar
½ tbsp cinnamon
Optional toppings for serving: coconut whipped cream, coconut ice cream, fresh mint
Directions:
For the dough: in a bowl, combine the yeast, water and sugar, and allow to ‘bloom’ for about 5 minutes. Then add the flour and salt and use the two best kitchen tools – your hands! Knead the dough until smooth and elastic – about 5-7 minutes. Put the dough in an oiled bowl, cover, and allow to rise for about an hour, until doubled in size.
In the meantime, prepare your charcoal grill for direct cooking – with your coals in coal baskets in the centre of the grill. Allow the grill grates to preheat for 10-15 minutes – this will prevent the dough from sticking to the grill.
In a medium sized grill pan, combine all filling ingredients. Place pan over direct heat and allow the filling to cook for approximately 12-15 minutes until reduced, thick and gooey! Allow to cool completely before filling.
Portion dough out into 8 equal pieces. Stretch each piece into a thin circle. Place a heaping tbsp of the filling in the centre of the dough. Using water to moisten the edge and fold the dough over while sealing the edge firmly with your fingers. Brush each calzone with oil on both sides.
Place the calzones on the grill, and DO NOT TOUCH THEM once they hit those grill grates! They will only release themselves from the grill once they’re ready to be moved. After about 2-3 minutes, flip the calzones and continue to grill for another 2-3 minutes.
Once the calzones are removed from the grill, and still warm, dust with cinnamon sugar. We like to serve these calzones with fresh coconut whipped cream and mint from the garden!
Enjoy! Love, M&K xo
Serves 2 large servings, or 4 small servings
Preparation time: 10 minutes
Grilling time: approximately 20 minutes
Total time: 30 minutes
When we were little girls, we used to walk to our Nonna’s house after school and she’d be greeting us with strawberry Loaker wafers and her homemade apricot jam. We’d use the wafers to scoop up big heaping gobs of jam as we worked on homework and listened to our Nonna’s Italian radio station. Even though that was years ago, it feels just like yesterday! We partnered with Loacker to create a new spin on a special family memory of ours. Instead of dipping the wafers in jam, we decided to work with the adorable Loacker Dark Chocolate Quadratini, which are bite-sized wafer cookies, and layer them in a delicious Grilled Cherry Black Forest trifle. Since we are long time lovers of Loacker products, we already knew that they are made without colourings or GMOs, but we just discovered that they also do not have any preservatives or artificial flavours - they’re just filled with pure goodness! We think our Nonna would be proud and happy to see that we are still enjoying Loacker products after all of these years!
Ingredients:
½ litre of frozen whipped topping
1 ½ cups chocolate pudding
1 ½ cup fresh cherries, pits removed
1 ½ cup Loaker Dark Chocolate Quadratini
2 squares dark chocolate, for shaving on top as garnish
Chocolate sauce, for garnish
Fresh mint, for garnish
Grilled Cherry BBQ Glaze:
3 tbsp maple syrup
1 tsp pure vanilla extract
2 tbsp strong brewed espresso
Pinch each of salt and pepper (optional)
Directions:
1.Preheat your grill to 350-400 degrees. Make sure to let your grill grates really heat up for 10-15 minutes! Don’t rush this step, or the cherries will stick to the grill.
2. In a small bowl, combine all ingredients for the grilled cherry BBQ glaze. Black pepper, while an unusual ingredient for a dessert, really brings out the flavor in the chocolate.
3. Skewer the cherries using wooden skewers that have been soaked in water for approximately 30 minutes. This will stop the ends of the skewers from burning while on the grill.
4. Brush the cherries with some of the glaze. Grill over direct heat, until the cherries begin to blister and the edges darken – approximately 2 minutes per side.
5. While the cherry skewers are cooking, continue to brush with glaze.
6. Remove from grill and allow to cool fully before assembling the trifles.
7. Using a mason jar, begin to layer this luscious dessert. We like to start with the whipped topping, followed by the pudding. Then some of the cherries, followed by as many of the Quadratini you can cram in the jar! Then start all over until you reach the top.
8. Garnish using dark chocolate shavings, fresh mint, chocolate sauce, and even more of the cherries and Quadratini. Sit back and watch your guests gobble up this easy grilled masterpiece!
*This post is sponsored by Loacker, as part of the Loacker Brand Ambassador program.
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8 Portions
Preparation Time: 10 minutes
Cooking/Barbecuing Time: 20-30 minutes
Total Time: 30-40 minutes
We can remember fighting over the last piece of the age-old classic pineapple upside down cake that our Mom used to make when we were little girls. While these characteristic flavors have stood the test of time, this cornbread version combines savoury duBreton pork sausages, sharp cheddar cheese and jalapenos in a spicy update to the long-standing favourite.
Ingredients:
For the topping:
¼ cup (60ml) butter, melted
1 cup (250ml) brown sugar
1 can pineapple rings
For the cornbread:
1 package of duBreton pork sausages
1 cup (250 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) salt
¼ tsp (1 ml) black pepper
½ cup (125 ml) melted butter
1 cup (250 ml) buttermilk
2 farm fresh eggs
¼ cup (60ml) honey
1 jalapeno, finely minced
1 cup (250 ml) sharp cheddar cheese
½ cup (125 ml) red onion, minced
Directions:
1. ₁Allow your grill to preheat over medium high heat for 10-15 minutes. Cook the sausages over direct heat until fully cooked. Remove from grill and allow to rest on a plate partially covered in aluminum foil.
2. Grease the sides of a 9-inch cast iron pan and add the melted butter. Sprinkle on the brown sugar. Arrange the pineapple rings to cover the bottom in a single layer. Cut sausages in ½ inch chunks and fill each hole in between pineapple rings with a piece of sausage. Chop any remaining sausage into small chunks and set aside.
3. In a medium sized bowl, combine all dry ingredients. Make sure that there are no lump before moving on.
4. Add the buttermilk, butter, eggs, and honey. Stir until just moistened. Do not overmix or the cornbread will be tough!
5. Fold in cheese, red onions, chopped jalapeno and remaining chopped sausage.
6. Spread the cornbread mixture over top of the cut sausages and jalapenos, being careful not to disrupt the bottom configuration.
7. ₂In a preheated 400 degree Fahrenheit (200 degrees Celsius) barbecue, grill the cornbread over indirect heat until nicely browned – approximately 20-30 minutes.
8. Let the cornbread fully cool before cutting into slices.
Serving suggestions: This cornbread is the perfect hand-held dish on the go! Wrap it in a napkin and you’ve got yourself the perfect brunch to eat on the road! Move over granola bars, we think this Grilled Sausage & Pineapple Upside Down Cake is the next breakfast trend!
Maddie & Kiki’s Pro BBQ Tips:
₁This may be the most important step when grilling! Allowing the grill is the single most step to ensure those dark, clean grill marks on your sausages. Let’s face it kids, we eat with our eyes first and grill marks are what look the best!
₂Grilling indirectly is extremely easy! All you have to do is shut off one or two of the burners on your grill, depending on how large your grill is, and keep one side lit. This will allow your dish to slowly bake without the harsh heat underneath that would otherwise cause the food to burn on the bottom.
Serves 8
Ingredients:
4 tbsp chia seeds
1 cup water
1 cup almonds
½ cup sunflower seeds
¼ cup hemp hearts
¼ cup olive oil
2 tbsp poppy seeds
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup maple syrup
1 tbsp vanilla
4 eggs
Directions:
In a small bowl, combine water and chia seeds and allow to sit for about 20 minutes, stirring every now and then. It will turn into a thick goo-like consistency and this goo is going to be key for holding the cake together!
Combine almonds, sunflower seeds and hemp hearts in a high speed blender and mill until the mixture resembles a fine powder. Be careful though because if you let it go for too long it’ll turn into almond butter!
In a large bowl, add the ‘flour,’ and all other ingredients. Whisk until smooth. Since this isn’t a ‘real’ cake, you don’t have to worry about dry ingredients, wet ingredients of over mixing! Halleluiah!
Pour into a greased cast iron skillet, and place over indirect heat in the grill. Close the lid and let it go for 35-45 minutes – until you touch the surface and it springs back a bit.
Let it cool completely before slicing. We love to top this cake with a berry compote, whipped coconut cream, or frozen yogurt! Enjoy! M&K xo
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Enjoy!
Love, M&K XO
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