December 10, 2018
As a dad, one of my favourite activities to do with my girls is spend time making food in the kitchen with them. It's so fun to watch their enthusiasm while prepping, cooking, and baking. However, be warned, when baking with kids you either need to have ingredients pre-measured and prepped, or be prepared for the ensuing mess. Me? I prefer the latter. It's what quality time is about, and you can help develop another life skill with them: cleaning up when you make a mess. But probably my favourite thing to let them do is lick the spoon afterwards (a little raw egg never killed anyone, right?*).
The Christmas recipes I chose are the ones I remember making with my mom, and the ones she (my daughter’s grandma) always chooses to make with them, as they are easy recipes that come together quickly - Breton Brittle and Unbaked Cookies. While I tend to stray from tradition to put a spin on things, these recipes are true to the original. Well, I did use Breton Artisanal Cranberry and Ancient Grain crackers in place of regular saltine ones. I think my descendants will forgive me. I hope you enjoy these recipes as much as we do.
*For the record, Sayvee does not endorse the consumption of raw egg products. This note is for the litigious people out there. For the rest of you out there - lick the spoon anyway.
28 Breton Artisanal Cranberry and Ancient Grain crackers
1 Cup packed brown sugar
1 Cup butter
1 (300g) Package semisweet chocolate chips
⅓ Cup chopped nuts
Preheat oven to 400°F and completely line 13” x 9” baking pan with aluminum foil.
Arrange a single layer of crackers over bottom of pan.
Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will likely be necessary to break some crackers in half so that the entire bottom of pan is covered.)
In a medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
Remove from heat; pour evenly over crackers in pan.
Bake in oven for 5 minutes. Remove from oven and sprinkle with chocolate chips.
When chips are soft, spread them out over the top to create an even layer.
Sprinkle with nuts.
Chill until chocolate has hardened.
Break or cut into pieces to serve.
1 Cup butter
4 Tbsps cocoa
2 Cups sugar
½ Cup Milk
3 Cups oatmeal
1 Cup coconut (unsweetened, shredded)
1 Tsp vanilla
Don't preheat the oven—they're literally unbaked cookies.
Mix butter, cocoa, sugar and milk in a saucepan and bring to a boil for 4 minutes.
Once boiled, remove from heat and add oatmeal, coconut, and vanilla. Stir ingredients until consistent.
Cover baking pan with parchment paper
Drop onto baking sheet and place in cooler place until they harden.
Dust with powdered sugar for plating.
Note: These cookies can be pretty sweet so smaller cookies are preferable.
If you want to win an awesome gift basket to pair with this dessert, visit our Facebook page (https://www.facebook.com/sayvee) or Instagram (@sayveeonline) for our Christmas Giveaway posts. You could win a variety of local brews, chocolate, and even our CEO’s closely guarded eggnog recipe (please don’t tell him, we already maxed out the company credit card purchasing heist supplies). All you have to do is tag two other friends in the comments of either post. Good luck!