Every once in a while, a recipe will come along
that will knock your tuques off!
Ouias!
This one’ll do just that and it’s not only Canadian.. it’s an authentic French Canadian recipe,
(just like Mabel’s Nanaimo Bars)
eh!
Which makes baking a batch of these even more appealing don’t you think?
(trust me, they’re better than poutine)
♥
My Cello Diva friend, Mona, is
Baking her way to Bolivia!
She volunteers for Habitat for Humanity in her spare time, building homes for the less fortunate.
When she isn’t solving the medical mysteries of the planet with her beakers and lab coat at the University,
you’ll find her reading to children at the library.
Beau geste!
she’s incredible… and incredibly smart..
(and patient with my, ahem, invented last name spelling and cello deviations)
♥
Mona will bake ANYTHING and ship it to you for a (click here →) donation to the charity..
You can read also read about it here on Facebook
(but only if you’ve “Friended” her on Facebook)
You could do this too!
What are you waiting for??
♥
Family and friend’s requests have been pouring in.. Some wanted Unicorn Poop Cookies, others wanted Cinco de Mayo Pinata Cookies… but none of these were a challenge to Mona’s baking expertise.
Then someone finally asked for this one particular cookie..
a traditional and “oh so special” sweet French Canadian treat usually only found on tables at Christmas time!
♥
(I didn’t realize Mona was French Canadian
…even though her name is Chappellaz..
guess I never thought about it..
Saperlipopette!
Some days.. I really am blonde!)
♥
Making this particular cookie requires a Scientific Approach (that would be Mona) and an extra pair of hands, so Mona called in the troops..
“Just a Smidgen… at Your Service!”
I said.
♥
They’re called
Biscuits Sucre à la Crème
Imagine sturdy little sugar cookies smooshed together with thick, soft caramel filling inside (sort of like fudge).. and if you don’t have time to make the cookies.. just pour the Sucre à la Crème into a buttered rectangular baking dish. It will have a lovely fudgy texture that you can cut into squares..
Mon Dieu!
Begin with sugar cookies.. you’ll need lots because it takes two for every cookie…
.. make lots!
Mix the cream and sugar together in a large pot
.. look.. a heart swirl!
The candy thermometer didn’t help much.. the mixture boils and has bubbly splashes as it rises up the pan.. stir constantly.. it will reach 100F… but the thermometer wouldn’t budge after that..
The bubbles change.. they get less “slurpy” and the mixture is thickened.. the thermometer should show the temperature starting to rise again.. (our thermometer didn’t work) this means it’s close to being done.. there are “volanic craters” in the surface..
Drop a splash into a glass of ice water. If it’s a thread keep cooking. If it forms a ball..gently scoop out the soft ball.. if it holds it’s shape and doesn’t disintegrate.. you’re done. Check often.. over cooking is not a good thing.. This was my job.. well-done, Smidge!
Once you’ve got that soft ball stage.. take off the heat and let the mixture slowly cool.. stirring..
Still stirring.. see how shiny it is.. keep stirring.. In fact you stir the whole time you’re making this.. a great workout!
Tired? Sit at your table.. and keep stirring.. this is no time for wine or rest!
Stirring.. but look! You can see little tracks left behind when you trace the spoon around.. it’s almost ready!
Lots of tracks.. it’s time to assemble!!
The mixture is runny enough to spoon.. don’t put too much on or it will overflow the edge of the cookies.. not enough and, well, that’s boring, isn’t it? By the end of the batch, the mixture will have thickened and become more “spreadable” than runny..
A nice glossy center.. quickly press the tops on (that was my job… what? It was a difficult task!). You must work fast.. the sugar mixture starts to set into a fudgy consistency.. not a good thing!
The lighting got a bit dodgy late in the evening.. so I tried a Lomo effect.. oh, well… a few suggestions would be nice..
Makes you feel like you’re in Vegas, eh?? Stacks of chips, er, cookies!
… this was my prize.. I got to take one of these home.. I rolled a lucky 7…
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by Barbara Bamber | justasmidgen
Your friend Mona sounds like a saint! What fun you two had and I think you had very important jobs PLUS you still had to do all the photography as well.
Mandy
Beautiful result – the cookies look fantastic!
Oh, my dear heavens…. they look like Argentinian alfajores!!!!! One of the projects I would like to tackle this year… oh, I feel faint. Very very faint.
can you tell I am salivating?
Mona, you’ve got a million dollar smile!
Smidge, these look lovely! I like the whole process of making the filling. I plan to try these very soon! Thanks for the beautiful post and photos!
You, girls are so good … and have so much patient – so envy …. everything looks fantastic and I’m sure it taste even better. Me that always are in the fast lane when it’s about food … Thanks for introducing Mona to … me. Even if “blonde” you did a good job here .. and I’m sure Mona will make it to Bolivia.Fantastic enjoyable post.
I already love Mona! And I would love to try these beautiful little chips….er……cookies. I just have to try them. Thank you for sharing Mona and the details of this yummy recipe!
Mona is wonderful! I miss girl time with my bffs! These looks gorgeous too. The filling seems tricky.
Brown sugar and cream caramel? Now that is a cookie filling! Makes sense to try this at Christmas when we bake sugar cookies anyway (never at any other time).
eh
Does Mona travel! I love the idea of stacking these and then swooshing more wonderous taste temptations on top.
Delicious! I would love to be sitting down with one (or two or three) of these little delights right now! gorgeous!
Oh the mysteries of boiling sugar – well out of my league!!!!
Cool share – as usual!
You beat the hell out of Martha Stewart any day!
Yuuum these sound delicious, and what fun making them too! Mona seems like a wonderful friend–and a great baker to boot.
This is such a great recipe that if I bring this to the office, my colleagues will go crazy over this. I made alfajores and it was such a hit with them too.
WOW! Seems so beautiful and delicious… but not easy I think… Thank you dear Barbara, with my love, nia
Mona sounds amazing! So generous and awesome just like you sour makes sense you are friends
The cookies look amazing! Just tasting one bite would be enough to send me to heaven
Cheers
Choc Chip Uru
This is quite the project – they sound divine though, and baking always tastes better when you’ve have to work for it, right?
Yay Mona!!
The cookies look deeeevine. I cannot believe you only made it home with one!
Yum! I am so craving sweets now! What a great guest post!
Lots of luck to your friend Mona with her work in Bolivia. It’s such an excellent think to do – I admire her for it.
Mon dieu indeed! Those look wonderful.
What a wonderful post and what wonderful cookies! And you play the cello? How’d I miss that?! I love the cello, especially in Baroque music. You should post a video of you playing your cello.
That would be lovely.
Those biscuits look divine!!!
These remind me of alfajores — which I LOVE! Oh, now I am so hungry.Love that this is an authentic French Canadian recipe. I’ll be back for this recipe one day.
Mona sure is an amazing woman, Barb, and I bet you couldn’t wish for a better friend. I would have loved to watch you two working in the kitchen. And such an innovative way to raise funds for charity! I wish her every success. Then again, if she’s preparing treats like these cookies, she’s going to make a fortune! These cookies sound fantastic and have that certain something that makes them perfect for Christmas. Thanks, Barb, for introducing us to your friend, Mona, and for sharing this great cookie recipe.
What an amazing woman. She has so many wonderful qualities. And she must be so busy! It’s incredible how she lives her life for the benefit of others. Love the cookies. xx
What perfect and sweet little stacks of cookies!
Well of course you have amazing friends, Smidge. I was sure of that before I met Mona!
You two complement one another in the kitchen perfectly! Wonderful cookies! I love that filling! Debra
How lovely to cook with a friend and then to cook something so beautiful! What a lovely day you had making these and they sound amazing….:)
I love the name of these biscuits and the look yummy! What a great way to raise funds
These look divine and again enjoyed all the images, especially those in the pot….
Oh my! These look absolutely amazing and tempting! Thanks again.
great pics!! these look delicious!
I love cream. I love caramel. I love sugar cookies. I love Quebec. I love Habitat for Humanity. I love Smidge! I have made fleur de sel caramel a bunch of times and know that all that stirring pays off. Will need to try this. May sprinkle salt inside before putting the cookies together.
I’ve never heard of these but they look fantastic! Kind of like alfajores, as someone else mentioned too. I love the baking for donations idea – best of luck to Mona
These look delicious and adorable! What a fabulous friend you have!
Your friend sounds awesome – and what a great idea… I’ll have to check out her pages. (especially if she’s sending out goodies like these!)
Two wonderful ladies helping a GREAT cause…that’s awesome Smidge! And those cookies, I could sing songs about those delectable looking cookies. I bet they are perfection…I can just tell that they melt in your mouth. Your beautiful photos certainly did them justice. Have a wonderful weekend!
Oh, what can I say as I sit here salivating….. Discovered you via Viveka’s page.
Sistagirl, I love your cookies
Noeleen
http://www.VodkaWasMyMuse.wordpress.com / http://www.WordsFallFromMyEyes.wordpress.com
What a deft touch you and Mona have, Smidge! I was just admiring those perfectly round cookies (I’m quite rubbish at rolling and cutting), and there was Mona, spooning perfect pools of runny icing on them! Beautiful work! Have a fabulous weekend! xx
We haven’t cooked from Quebec yet. You’re giving me ideas now! These look SO good!
That is a great recipe, one that I’m planning to make very soon
Thanks for sharing!
I love sugar cookies but this takes it to a whole new level!
I love love love the idea of baking and mailing food to raise money. Its like a bake sale and web 2.0 all rolled into one, and as someone who works in the web 2.0/social media world and spends all of her other time in the kitchen its seems like a perfect fit
Also, I sympathize with the dodgy light while photographing food pics late at night. Its the story of my life (and why I’m fairly certain my food never looks as appetizing as it actually is.) I tend to take pics without the flash, and use the light fill feature in my editing tool to brighten them up. Otherwise I get this weird tunnel vision of light effect.
~Emilie
I don’t think I’ve used the light fill feature.. which editing tool is this Adobe??
A delicate and tasty cookie, Barb. And your friend is totally amazing. We tried volunteering for Habitat for Humanity but every time they just need money and not help. I’d love to help build a house!
Wouldn’t it be cool if we bloggers met somewhere an built one??
Sent from my iPhone
Beautiful looking cookies – sounds like a lot of hard-work though… well worth it though by the looks of things
Mona did all the work:) I was the cookie topper in the assembly line! Lol!
gorgeous! i need some baking buddies…
Habitat can always use a pair of hands! Here’s a link for the Global Village program.
http://habitatglobalvillage.ca/
And if you want to volunteer locally, all is done online as well. You sign up on their website and then can browse current opportunities and then just sign up for days you choose to volunteer.
http://volunteercalgary.volunteerhub.com/SignIn.aspx?ReturnUrl=%2fDefault.aspx
Good luck!
Ok, you really are making me drool!!!!! I am so impatient about makinc cookies…but this looks worth all the trouble!
I’m a little afraid to try these. I might die from happiness.
[...] knew crab apple trees flourished in Calgary.. but sweet apples? Mona (you’ll remember her from this post) generously shared her apple picking ladder with [...]
Better than poutine?? Really??? Realy??? Well, I guess you would be the expert. They look delish. And i love your tip about dropping it in the ice water to see if it’s done.