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Recipes

Heart Honey Butter Sugar Cookies

Posted on January 22, 2021 by Adrienne Klassen

approximately 4 dozen cookies



½ cup unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
½ cup Wildflower Honey
1 egg yolk
2 ¼ cup flour
1 tsp baking soda
¼ tsp salt

Icing:
½ cup sifted icing sugar
2 Tbsp Wildflower Honey
1-2 tsp water

- In the bowl of a stand mixer, or with a hand mixer, beat the butter, brown sugar, and white sugar until light and fluffy. Pour in the honey and beat until combined. Beat in the egg yolk. In a separate bowl, stir together your flour, salt, and baking soda. Add the dry mixture into the wet and stir until combined. The dough will come together and start coming away from the sides of the bowl when it is mixed. Divide the dough into two disks.
- Roll out one of the disks of dough between two pieces of parchment paper. You want to roll it out to about ¼ inch thickness. Place dough, still between the parchment paper, in the fridge to chill for 20 minutes. Repeat with the other dough.
- Once chilled, cut out cookies with a heart shaped cookie cutter. Place cookies on a parchment lined baking sheet. Bake cookies at 325° for 10-12 minutes or until golden brown. Repeat until all the cookies are baked and cooled.

- To make icing, whisk together sifted icing sugar, honey, and 1 tsp of water. You want the icing to be thin enough that you can pipe/drizzle over the cookies once cooled.
- Cookies will last for up to a week in an air tight container.

Mini Flourless Chocolate Cakes

Posted on January 22, 2021 by Adrienne Klassen

 

 

4, 4-inch round ramekins

½ cup unsalted butter
9 oz. bittersweet chocolate, chopped
3 large eggs
½ cup sugar
2 tsp vanilla
¼ tsp espresso powder
Wild Blueberry and Raspberry with Champagne preserves

- Preheat oven to 325°.

- Spray four ramekins (4-inch round) with non-stick spray generously. Set aside.

- In a bowl sitting over a pot of boiling water, melt the butter and chopped chocolate together.
Once melted, remove from heat, and set aside.

- In the bowl of a stand mixer beat the eggs and sugar until light and fluffy. It will take anywhere from 3-5 minutes to get the kind of volume you need. You can use a hand mixer for this as well, but it will take longer than 5 minutes to get the right volume.

- Once eggs and sugar are whipped, add in your espresso powder and vanilla, and stir gently. Add in your melted butter and chocolate mixture and gently fold in, until all combined. You want to keep as much of the volume as you can, so being gentle is key.

- Spoon your cake batter into each ramekin. Its approximately ¾ - 1 cup of batter in each ramekin. Place ramekins in a baking dish and fill dish ½ way with hot water. You want the water to be halfway up the ramekins. Gently place baking dish in oven and bake for 25-30 minutes. These cakes are very fudgy, so you will not be able to stick a toothpick in the center to see if its cooked. The tops of the cakes will harden, and they will rise. Once cakes are out of the oven, they will fall in the middle. This is normal! It provides a perfect place to put whipping cream or ice cream.

- Heat up some Wild Blueberry and Raspberry with Champagne preserves in a small saucepan on the stove. Pour over the flourless chocolate cakes.

Raspberry Rose Tea Spritzers

Posted on January 16, 2021 by Adrienne Klassen

2 Mocktails

¼ cup Raspberry Preserves (strained to remove the seeds)
¼ cup China Rose Tea syrup
½ cup lime sparkling water
Ice
Raspberries for garnish

- To make the china rose tea syrup add ¼ cup water and ¼ cup sugar in a saucepan. Bring this to a simmer, take off the heat, and add in 1 tsp china rose tea. Let syrup steep for 15 minutes, then strain with a fine mesh strainer. Set aside until cooled.

- In a mason jar (or a cocktail shaker) add ice, china rose syrup, and raspberry preserves. Shake until completely combined and chilled. Pour into two glasses, and top with the sparkling water.

Add a few raspberries for garnish and enjoy!

Chocolate Pavlovas for Two

Posted on January 16, 2021 by Adrienne Klassen

2 large egg whites
1/3 cup white sugar
2 tsp cornstarch
1 tsp vinegar
1 tsp vanilla extract
1 oz. chocolate, chopping into small pieces
½ jar of Cherries in Brandy
½ tsp cornstarch
¼ cup water
2 tsp sugar
1 cup whipping cream
1 tsp dark cocoa powder
1 tsp icing sugar
½ tsp espresso powder

- Preheat oven to 250°.

- In the bowl of a stand mixer, or with a hand mixer, whisk the egg whites until they start to get foamy. Sprinkle in the sugar slowly 1 Tablespoon at a time. Once sugar is all added, whisk the egg whites and sugar until glossy stiff peaks form, approximately 3-5 minutes. Once glossy, add in the vinegar, cornstarch, vanilla, and chocolate pieces. Fold these in gently as you do not want to deflate the egg whites. Divide the meringue into two, and spoon onto a parchment paper
lined baking sheet. Spread each mound gently into a tall disk shape. Do not place them too close together, as they will expand as they bake. Place meringues into the preheated oven and bake for 55 minutes. Cool Pavlovas completely before adding the whipped cream and cherries.

- While pavlovas are cooling, make the cherry sauce and the chocolate whipping cream. To make the cherry sauce add the ½ jar of cherries into a small saucepan with 3 Tbsp of the water and the sugar. Bring cherries to a slow simmer. In a small bowl, whisk the cornstarch and the remaining 1 Tbsp of water together. Slowly add this mixture to the cherries and stir until thickened. Set aside to cool.

- To make the chocolate whipped cream whisk the whipping cream, cocoa, icing sugar, and espresso powder in a stand mixer, or with a hand mixer. Whip till soft peaks form and set aside until ready to assemble pavlovas.

- To serve, add the chocolate whipped cream to the top of the pavlovas and spoon cherries on top. Best eaten the same day. If it needs to be made in advance, wait until right before serving to add the whipped cream and cherries.

Enjoy!

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.