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Recipes

Coffee Lovers Overnight Oats with Maple Syrup, GF V

Posted on January 08, 2021 by Adrienne Klassen

1 large jar, or two small jars

1 cup gluten free oats (regular oats are fine too)
2 Tbsp chia seeds
¾ cup oat milk (or any kind of milk)
½ cup strong brewed Receiver Coffee, cooled
2 tbsp Organic Maple Syrup (or more to taste)

- In a large jar (or two smaller jars) stir together the oats and the chia seeds. In a separate bowl, stir together the oat milk, ¼ cup of coffee, and maple syrup. Pour the milk mixture into the jar(s) and stir to combine. Set in fridge overnight, or for at least 8 hours.
- To serve these, add the remaining ¼ cup of cooled coffee on top of your overnight oats, and finish with oat milk foam. Enjoy!
- To make oat milk foam, heat up ¼ cup of milk in a small saucepan. Remove pan just before simmering and pour into a bowl or glass jar. Using a milk frother or a whisk, whisk until foamy. Spoon the oat milk foam on top of coffee.

- Enjoy!

Dark Chocolate Tart with Coffee Infusion Sea Salt

Posted on January 08, 2021 by Adrienne Klassen

13x4 rectangular tart pan

1 ½ cup chocolate cookie crumbs
¼ cup sugar
¼ cup melted butter
1 ½ cup heavy whipping cream
12 oz. dark chocolate
1 tsp vanilla
4 Tbsp butter
1 Tbsp PEI Sea Salt Coffee Infusion

- Preheat oven to 350°
- To make the crust, mix the chocolate cookie crumbs and sugar. Stir in the melted butter gradually. You may not need all the butter, depending on the consistency. It should be able to stay together when you press it into the tart pan. Bake the crust for 10 minutes, and cool completely before pouring in the filling.
- To make the filling, heat up the heavy cream until simmering slightly. Pour the cream over the chocolate and let sit for 5 minutes. Whisk together and stir in the vanilla. Add the butter one tablespoon at a time, making sure butter is completely melted in before adding the next cube.
- Pour chocolate mixture into the crust and refrigerate tart for 4 hours, or until completely set.
Sprinkle sea salt on the top before serving.

Skillet Brownie with Preserve Company Raspberry Sauce

Posted on January 08, 2021 by Adrienne Klassen

10” Cast iron skillet

¾ cup unsalted butter
8 ¼ oz chopped semi sweet chocolate
3 large eggs
2 ¼ tsp vanilla
¾ cup sugar
½ cup flour
1 tsp espresso powder
1 ½ tsp baking powder
½ tsp salt
1 cup whipping cream
1 250ml jar Raspberry Sauce

- Preheat oven to 350°.
- Melt the unsalted butter and semi sweet chocolate in a bowl over simmering water. Set aside to cool slightly, about 5 minutes.
- Sift together your flour, espresso powder, baking powder, and salt in a separate bowl. Stir the sugar and vanilla in your chocolate mixture. Whisk in the eggs one at a time, making sure to completely mix in the egg before adding the next.
- Stir your dry ingredients into the chocolate mixture and pour into a greased 10” iron skillet.
Bake brownie for 25-25 minutes, or until the middle is just set. The brownie will continue to cook when you take it out of the oven, so make sure not to over bake it.
- Whip up the whipping cream until it reaches medium peaks. You still want it to be soft but hold it's shape. Dollop whipped cream on the brownie, and on each serving. Warm up the Raspberry Sauce and serve on top of the whipped cream.
- Brownie can be served warm or room temperature.

Cinnamon Coffee Cake with Maple Drizzle

Posted on January 02, 2021 by Adrienne Klassen

 9x9 square pan

Cake:
¾ cup butter, softened
1 cup sugar
2 eggs
2 ½ cups flour
2 tsp baking soda
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
1 cup whole milk
1 cup sour cream

Streusel filling:
½ cup brown sugar
6 Tbsp flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
½ cup butter, cold

Drizzle:
1 ½ cup icing sugar
4 Tbsp Maple Syrup
2 tsp milk

- Preheat oven to 350°
- Prepare the 9x9 pan by spraying it with non-stick baking spray and lining it with parchment paper.
- Prepare the streusel topping first. In a small bowl, stir together the brown sugar, flour, cinnamon, nutmeg, and cloves. Cut up the cold butter into cubes, and work into the flour mixture with your hands or a fork. You want there to still be tiny bits of butter the size of peas.
Set in fridge until needed.
- Sift together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add each egg one at a time, scraping down the bowl after each egg. Alternately add in the flour and milk to the butter mixture until just combined. Stir in the sour cream.
- Spread half of the batter in the prepared 9x9 pan. Sprinkle half of the streusel topping onto batter and gently press down. Spoon the rest of the batter on the top and spread until smooth.
Sprinkle remaining streusel on the top and bake for 40-50 minutes. It will be done when a toothpick inserted in the center comes out clean. Set aside to cool and make the drizzle.
- Sift the icing sugar into a bowl and pour in the maple syrup and milk. Whisk until smooth and pour over cooled cake. Cake can be stored at room temperature, covered, for up to 4 days.

Double Chocolate Chip Cookies with Coffee Infusion Sea Salt

Posted on January 02, 2021 by Adrienne Klassen

 

2 Dozen cookies

1 ½ cup flour
¾ cup cocoa powder
1 tsp baking soda
2 tsp cornstarch
½ tsp salt
¾ cup melted butter
¾ cup brown sugar
½ cup white sugar
1 egg + 1 egg yolk
2 tsp vanilla
1 cup chocolate chips
PEI Coffee Infusion Sea Salt for garnish

- Preheat oven to 325°.
- Sift together the flour, cocoa powder, baking soda, cornstarch, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add in egg, egg yolk, and vanilla. Whisk until combined.
- Stir the dry ingredients and chocolate chips into the butter mixture until just combined.
- Scoop out dough using a cookie scoop onto a baking sheet lined with parchment paper, and sprinkle with PEI Coffee Infused Sea Salt on the top of each cookie. Set in the fridge for 30 minutes to an hour.
- Bake cookies for 8-12 minutes, or until just set. Don’t over bake the cookies as they will continue to cook on the pan.

Hot Chocolate Cut-out Cookies

Posted on December 18, 2020 by Adrienne Klassen

 

 

Approx. 2 Dozen cookies

1 cup unsalted butter
1 cup white sugar
1 large egg
1 tsp vanilla
2 cups all purpose flour
¼ cup powdered Preserve Company Hot Chocolate
¼ cup dark cocoa powder
½ tsp espresso powder
½ tsp salt

- In the bowl of a stand mixer, or with a hand mixer, beat the butter and the sugar together. You do not need to beat it for too long as you do not need to incorporate a lot of air into these cookies. Add egg and vanilla and beat until combined.
- In a separate bowl sift together the flour, powdered hot chocolate, cocoa powder, espresso powder, and the salt. Add these dry ingredients to the wet and mix until dough forms. Once formed divide into two disks. Roll out each disk between parchment paper to ¼ inch thickness.
Place rolled out dough (still between parchment) into fridge for 45 minutes.
- Preheat oven to 350°.
- Once chilled, cut out desired shapes and lay on a parchment lined baking sheet. Bake cookies for 10-12 minutes rotating halfway through. Cool before decorating.
- Combine extra dough back into a disk and roll out again. Place back in fridge for 10-15 minutes or until chilled. Repeat until there is no dough left.
- Decorate cooled cookies with royal icing and sprinkles as desired. Cookies will last 3-5 days in a sealed container. Unfrosted cookies will also freeze for up to 3 months.

Spinach Dip Stuffed Mushrooms

Posted on December 18, 2020 by Adrienne Klassen

12-14 large mushrooms

12-14 large mushrooms, with the stems taken out
1 package Roasted Garlic Dip Mix
4 oz. cream cheese, softened
1 ½ cup spinach
1 tsp olive oil
2 cloves garlic, minced
½ cup sour cream
½ cup crumbled feta

- Preheat oven to 375°.
- In a saucepan, heat the olive oil and minced garlic until the garlic starts to sizzle. Place the spinach in the pan, and sauté until spinach is wilted. Set aside to cool slightly.
- Place mushrooms on a sheet pan lined with parchment paper. Brush mushrooms lightly with olive oil and bake for 10 minutes. Set aside to cool slightly.
- In a bowl mix together the softened cream cheese, roasted garlic dip mix, sour cream, and ¼ cup of feta cheese until well combined. Stir in the spinach, and spoon mixture into each mushroom.
Top each mushroom with remaining feta cheese, and bake for an additional 10-15 minutes, or until the feta cheese is slightly brown. Serve immediately.

Victoria Garden Tea Cakes

Posted on December 18, 2020 by Adrienne Klassen

12-18 mini shell shaped cakes

Cakes:
5 tbsp unsalted butter
6 tsp Victoria Garden Tea
¾ cups cake flour
½ tsp baking powder
¼ tsp salt
1/3 cup granulated sugar
2 eggs
2 tsp vanilla

Icing:
½ cup icing sugar
1 tsp vanilla bean paste
1 tbsp milk (or to desired consistency)

- In a glass dish, melt your unsalted butter, and stir in 4 tsp of the loose-leaf tea. Steep for 15 minutes, and strain through a mesh strainer.
- In a separate bowl whisk together cake flour, 2 tsp Victoria Garden tea, baking powder, and salt. Set aside.
- Whisk your eggs and sugar together until pale and thick. Gradually whisk in your butter, and fold in your dry ingredients. Cover bowl with plastic wrap and chill the dough in the fridge for 1 hour.
- Preheat oven to 375°.
- Spray your shell shaped pan with non-stick cooking spray, and spoon 1 Tbsp batter into each opening. Bake for 9-12 minutes, or until a toothpick inserted comes out clean.
- To make the icing mix icing sugar, vanilla bean paste, and milk until smooth. Drizzle over tea cakes when they are cooled.

Blackberry Bramble Earl Grey Mocktail

Posted on December 11, 2020 by Adrienne Klassen

2 Mocktails

6 oz. chilled Creamy Earl Grey tea
1 oz. Blackberry & Apple Preserves (strained through a sieve to remove seeds)
1 oz. lemon juice
Ice
Blackberries for garnish

- In a cocktail shaker, or a mason jar with a lid, add the chilled tea, lemon juice, ice, and Blackberry & Apple Preserves. (Depending on the size of your shaker/jar, you may have to add half of the ingredients) Shake up the drink until the preserves are mixed in. Pour into glasses filled with ice. Garnish with blackberries. Enjoy!
*You can add 2 oz. of gin to this recipe if you would like to make it a cocktail. *

Preserve Company White Chocolate Cranberry Cheesecakes

Posted on December 11, 2020 by Adrienne Klassen

4 small mason jars (4 oz. each)

Crust:
¾ cup graham cracker crumbs
3 Tbsp sugar
2 Tbsp melted butter

Filling:
1 jar 250ml Preserve Company Cranberry Sauce
6 oz. melted white chocolate
8 oz. softened cream cheese
3 Tbsp icing sugar
¼ cup whipping cream
1 tsp vanilla

- In a bowl stir together the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the glass jars.

- Spoon Cranberry Sauce on top of the crust. You may not need the entire 250 ml jar. Gently spread it to the edge of the jar. Set aside in fridge while you make the cheesecake filling.

- In a glass bowl melt the white chocolate over a pot of simmering water. This is the easiest way to melt white chocolate vs. melting it in the microwave, as it can burn easily. Set aside to cool slightly.

- Whip up the whipping cream till stiff peaks and set aside. In the bowl of a stand mixer, or with a hand mixer, beat the softened cream cheese and icing sugar together until light and fluffy. (Edited) The whipping cream gets folded into the cheese mixture. Stir in the vanilla. With the mixer still running, slowly pour in the melted chocolate and beat to combine. Fill up a piping bag, fitted with a round tip, with the cheesecake mixture. Pipe the mixture on top of the cranberry sauce, and smooth out the top with a spoon. If you do not have a piping bag, a spoon will work as well to fill up the jars. Top each cheesecake with sugared cranberries, or extra cranberry sauce. Set cheesecakes in the fridge for 4 hours, or overnight.
Cheesecakes will keep for 3 days in the fridge.