These chocolate chip muffins are deliciously moist and fluffy, the perfect hand held school lunch box treat! I’ve been making this recipe for a few years now. I was looking for a muffin recipe that was slightly healthier than a piece of a cake – i.e a little less butter and sugar! Don’t get me wrong these muffins are not a health food but they are a yummy treat with not as much butter as say, your average snack cake recipe! Their secret is a blend of non-fat yogurt and buttermilk which I think gives them a great texture and amazing flavour.
My kids absolutely love these chocolate chip muffins – they feel they are getting a real treat akin to going to Starbucks. What I love about them, though, is the portion size is much smaller and I am in control of what I put in them – also much cheaper than coffee shop baking! So if you are looking for a mid morning coffee snack that is the perfect size and not too sweet, but still a treat, these muffins are for you! Hope your family enjoys them as much mine! Happy Baking!!
It’s holiday baking time and these classic ginger crinkle cookies should definitely be on your to do list this holiday season. If you’re a ginger cookie fan you will LOVE these cookies – the texture is incredible and absolutely perfect. Soft and chewy ginger cookies with just the right amount of crispness around the edges. They are very simple to make, smell amazing and stay fresh for at least two weeks.
Every holiday cookie platter needs some variation on ginger cookies and while I have a few other ginger cookies I like to make over the holidays, this is always a favourite of family and friends. Just classic ginger flavour, with a cinnamon sugar sprinkle. These cookies really say welcome to the holiday season. They smell just as good as they taste. If you make these classic ginger cookies right before you are expecting company you will be the most popular host on the block. You could also make them the day you are trimming the tree to put everyone in the holiday spirit. Just make them – trust me. Probably make a double batch – they won’t last long if you have any little (or big) cookie monsters around your house! Your welcome.
It’s officially fall and that means the aroma of pumpkin spiced baking in the house! Last Saturday I had the chance to wake up early and sneak downstairs to make these scrumptious pumpkin scones – which completely filled my need for that fall baking aroma in the house!
These Pumpkin Scones are very easy to make – with very little butter and whole wheat flour, so you don’t even have to feel guilty when you eat one, or two or three…..
I have to admit I’m a summer lover, so it takes me awhile to embrace fall, but once I do I fully commit to it. I have started decorating the house with mini pumpkins, wreaths, and getting my front door ready for the season. It’s the cool morning air that finally makes me realize it’s almost time to put away the flip flops and grab a cozy sweater.
Because I LOVE pumpkin, I start baking with it as soon as fall hits, probably to make me feel a wee bit better about saying goodbye to summer. Let’s face it – pumpkin bread, muffins, scones or cake definitely make fall a whole lot more appealing. These pumpkin scones are a delicious morning snack with coffee and will help you ease into the season, I promise! Here’s to pumpkin season – let the baking begin!
Pumpkin Scones
Ingredients:
1/2 cup of buttermilk
1 egg
1 tsp.vanilla
6 TBSP. pure pumpkin
1/4 c brown sugar
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1 c all purpose flour
1 TBSP. baking powder
1 tsp. cinnamon
1/2 tsp. each of nutmeg and ginger
1/4 c of chilled butter cutter into small pieces
Method:
Preheat oven to 375 degrees F.
In a medium sized bowl combine the buttermilk, egg, vanilla, pumpkin and brown sugar. Whisk until well combined.
In a large bowl mix together flours. baking powder, and spices. Cut in butter using a pastry blender or two knives.
Mix the wet ingredients with the flours to make the dough.
Turn the dough onto a floured surface and knead it a few times – shape or roll into a circle. Cut into 9 or 12 triangles.
Place scones on a parchment lined baking sheet. Bake in pre-heated oven for 18-20 minutes.
Let cool for about 10 minutes for glazing.
To make glaze simply mix about 1/2 cup of icing sugar with a tablespoon of milk and a bit of vanilla until you get the glaze texture you want. A little thicker is better so it sits nicely on the scone and doesn’t just run off. The glaze is optional but totally worth it. It takes these scones to the next level in taste and makes them look so much prettier! ENJOY!
In the Okaangan, it’s harvest time and the abundance of fresh fruit has me busy baking (and posting) again! This Italian Prune Plum Crisp is hard to beat if you are looking for a quick, fresh, and super tasty dessert. I first came across these lovely plums quite a few years ago when a friend gifted me with literally a laundry basket full of them. She had a tree in her back yard and the harvest was beyond plentiful! Although the name prune plum doesn’t sound terribly appetizing these plums are one of my favourite stone fruits to bake with. They are also totally delicious to eat fresh, and my kids love them.
If you can get your hands on a basket of these you should definitely try baking with them though, and here’s why – they completely change when baked. Their yellow flesh turns the most wonderful shade of deep purple and they have a delicious tartness to them that is divine. One of the things I love most about them is how they stay relatively firm when baked into a cake or a crisp and produce such a deep purple/red colour! If you’ve never tried baking with prune plums here’s your chance! – super easy and quick but soooo delicious! These small purple plums are a wonderful fruit to bake with – no peeling required!
Simply cut the plums into quarters or halves if you wish – the stone comes apart from the flesh very easily once you cut into the fruit. I cut my plums right into my un-greased baking dish (easy peasy) right?! Sprinkle a bit of sugar on top and stir. At this point your crisp will look this:
Now you are ready to make the simple crumble topping – this is a very delicious crisp topping and I recommend using it for lots of your fruit crisp recipes, not just this Italian Prune Plum crisp. Just melted butter, flour, a bit of sugar, spices and nuts if you’d like some crunch and you’re good to go! This has been a summer dessert go to when we have company very, very simple but a real crowd pleaser! Pretty much a near end of summer must! Trust me – make this and savour the flavours of summer – it’s almost September – but for now, pretty purple plums!
Italian Prune Plum Crisp
For the Fruit:
I large basket of prune plums about 2 lbs.
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For the crisp topping:
1 1/4 cups of flour
coarsely chopped almonds or walnuts if desired
1/4 brown sugar
1/4 cup white sugar (I used half of this)
1/4 tsp cinnamon and nutmeg
1/2 cup of unsalted butter melted
Method:
Preheat oven to 375 degrees. Pit and quarter the plums into your baking dish sprinkle with sugar and stir to combine.
In a large bowl combine flour, brown sugar, white sugar, and spices. Slowly drizzle in melted and butter and crumble mixture with spoon or fingers into small pieces no bigger than an inch.
Evenly sprinkle the crumb mixture on top of the fruit.
Bake crisp until fruit is bubbling and the topping is browned, about 50 minutes.
I have to admit peanut butter and chocolate is a weakness of mine, so when I saw a recipe for three ingredient home-made peanut butter cups I had to try them. It just seemed so much cuter than scooping peanut butter out of the jar and sprinkling chocolate chips on top – which I do from time to time! These PB cups are perfect for a quick snack, the perfect portion size, and they satisfy the peanut butter chocolate craving.
They are super easy to make and would be a great gift to bring to a party especially if the hostess is a fan of these flavours. In fact, I would suggest only making these if you have people to share them with because (ahem) you might just end up eating more than a few if you are all alone with these babies! (speaking form experience here!)
Although I like Reese’s PB cups, I purposely made these less sweet and used dark bittersweet chocolate instead of milk. This is purely personal preference. I LOVE dark chocolate that isn’t too sweet. You could also use natural peanut butter if you would like them to be a little healthier. This recipe makes 12 small PB cups. I used a standard mini muffin tin with liners and it worked perfectly. I stored them in a ziplock bag in the refrigerator and they keep for a least a week – at the ready for easy snacking – home-made – and much better than eating an entire candy bar right?
3 Ingredient Peanut Butter Cups
1/3 c smooth peanut butter
1/4 c icing sugar – i used a bit less
6 – 8 oz.good quality chocolate
Line 12 mini muffin pan cups with paper liners. In a bowl stir the peanut butter and icing sugar together until smooth.
Drop by teaspoonful onto a parchment lined baking sheet and freeze until firm – about a half hour. Prozac is used to treat major depressive disorder, bulimia nervosa (an eating disorder) obsessive-compulsive disorder, generic levitra online pdxcommercial.com panic disorder, and premenstrual dysphoric disorder (PMDD). All these ingredients are now viagra india prices available in herbal formulas such as VigRx Oil , which is not a chemical-laden drug. If you feel you have experienced an allergic pdxcommercial.com cheap cialis reaction, stop using this medicine and inform your doctor or pharmacist immediately. If you decided to free consultation cialis, you can feel the same say for instance, there are sexual performance issues creating a large dysfunction in the women.
Melt the chocolate over a double boiler stir until smooth.
Spoon one teaspoon of melted chocolate into the liners in the muffin liner, add one peanut butter ball into the centre of each. Top with more chocolate smoothing tops. Refrigerate until firm about 1 hour.
Once the PB cups are firm they easily come out of the liners and look just like the real thing! Keep in the refrigerator for up to one week – that is if there are any left a few hours after you make them!
Ok…. so it’s a new year and I am impressed by all the posts I’ve seen on social media about getting in shape, eating clean, exercising, simplifying, detoxing and starting anew – but I gotta say I love some things about last year. I especially love that I made these to die for salted caramel chocolate chip cookies, and I am excited about making them again and sharing the recipe with you!
Not that I don’t want to get in shape, exercise and deep clean my home – I do (really!) but sometimes a little cookie break is in order and I always say if you’re going to eat cookies you might as well make the calories worthwhile, and these, my friends are WORTHWHILE!! These salted caramel chocolate oatmeal cookies are delicious, dangerously addictive actually!
So yummy, soft and chewy with a little caramel surprise inside and not just any caramel. I made these with Trader Joe’s salted caramels left over from my last trip across the border and they are my absolute favourite! If you have these on hand use them. Of course I can’t get these caramels on a regular basis, so some other caramels will have to do next time I make these. If you like chocolate chip cookies and are a caramel fan then these are for you – make them today or as soon as possible. I’ll be heading into the kitchen to make another batch as soon as I finish passing the recipe on to you – happy baking!
Salted Caramel Chocolate Oatmeal Cookies
Ingredients:
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp. vanilla
1 1/4 cup flour
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1 scant tsp.cornstarch (this helps to make the cookies chewy in the centre)
1 tsp of baking soda
pinch of salt
8 oz. good quality chocolate chunks
caramels cut into small pieces – enough pieces for each cookie
Method:
Preheat oven to 350 F
Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
Stri in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Batter should be fairly sticky.
Drop by tablespoon onto parchment lined baking sheet. Insert a small peace of caramel into the centre of each cookie being careful to cover over the camel with cookie dough as best you can. ( This is an important step! If the caramel is sitting on top of the of cookie and not inserted and covered by dough it will melt and ooze out all over the baking sheet while cooking!)
Bake cookies for 8-10 minutes until golden brown and crisping up on the edges.
I don’t come from a big immediate family ( 1 sister and 1 brother), neither does my husband, (same sibling arrangement, oddly) and we don’t have a large extended family network. While I admit I have often longed for, and no doubt idealized, about a huge festive holiday gathering – something like I imagine the Osmond’s (showing my age here) family to be, facts are it’s just not going to happen for us.
Don’t get me wrong, it’s not all doom and gloom over here! There actually are some benefits (at least in my perception) to having space from immediate family, one of them being you get to do things exactly the way YOU want to; no pressure or dare I say judgements from parents or siblings. In our case, though we live far away from family, we are blessed to have supportive, loving parents and siblings who we do try to see as often as possible especially over the holidays.
Growing up we shared most special holiday’s with my Mother’s family as they were close by, and I remember many childhood Christmas’s at my Grandmother’s house often with cousins, aunts and uncles. They are fond memories, but for whatever reason not many traditions stand out. Perhaps it was a different era, and maybe my own Mother and Grandmother weren’t overly keen on handmade items and traditional holiday celebrations, but I certainly don’t have many memories of endless baking, sewing or crafting through the seasons.
This may be why over the years, I have craved all things homemade and have been drawn to creating special celebrations and traditions for my own little family. I remember after having my children how important it seemed that we create memories just for us – that we make holidays and birthdays special in our own way so that we could have something to hold on to that was uniquely ours.
As I begin preparations for this upcoming holiday season I wanted to share some of the traditions we have incorporated into our holiday celebrations and the things we do as a family every year. I hope you enjoy learning about them as much as we enjoy creating them. Perhaps you will be inspired to create a few unique traditions of your own that your family will cherish for many years to come and maybe even pass along!
Creating a family photo card
This is something we have done for the past three years. Every October we get a family photo session done by professional photographers. I can’t stress enough how important the word professional is in that statement. Prior to the annual photo sessions I sometimes included a photo in a regular holiday card but I didn’t always have a good shot of the whole family and sometimes I didn’t include any pictures or because of poor planning didn’t send cards at all. (shame on me!!) The key to getting the cards organized is doing the photos in October – that way by the time November rolls around you are hyped to see the photos and get a pretty photo card printed to send out to relatives (in our case all our family and many family friends live far away). Most people love to see the updated photos of the family and I am quite sure they prefer the photo card to the alternative of a lengthy, detailed recap of our year in review!
Another bonus is that you will likely have several awesome photos to put in frames or turn into canvasses as home decor or make photo books as presents for aunts, uncles and grandparents. My kids are still young enough to like these annual family photo sessions and still let me plan outfits, props etc. I plan on taking advantage of this for as long as possible! If you don’t have that luxury anymore pull your weight as the “MOTHER” and try your best to coordinate outfits even just a little – it will make a huge difference!
We have found local photographers Josh and Carly Barnett to be the BEST photographers ever – if you are local you should definitely contact them – you can see more of their work here: http://barnettphotography.ca
Christmas baking and cookie decorating
Ok, I know this is a no brainer considering how many sugar cookies I decorate annually but each Christmas I make sure to have loads of extra cookies and icing around about two weeks before Christmas. We invite a few families over and have a cookie decorating party which the kids really enjoy. It is a great, simple way to get into the festive spirit and who doesn’t like playing with icing ? The kids have actually become quite skilled with the piping bags!
In the last few years I have started baking gingerbread cookies in all kinds of different shapes and we have decorated them instead of doing gingerbread houses, in fact this has become our tradition. I actually like it better than making the houses – it’s a fair bit easier, not as much candy required – and the kids can actually eat their creations!
Family outing to the Christmas Tree farm
Getting a live tree has been a tradition we started since we were married and it is a very most important one for me – it just wouldn’t be Christmas in our family without a trip to one of the many tree farms in our area. Often they give you the option of cutting your own tree, but they will also cut it fresh for you, put it through the needle shaker and help you load it onto your vehicle. I have to give major kudos to my hubby here, he is absolutely the best tree sawer, hauler and “tree setter upper” – we are pretty lucky to have him!
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Lat year, we invited close friends to come with us and this is a tradition we are going to continue. There really isn’t anything better or more festive than choosing your very own tree out in the chilly weather then enjoying a cup of hot cocoa at home with the Christmas carols blasting and the smell of a fresh cut tree throughout the house – ahhhh – Christmas! We normally go on the first Sunday in December, then spend the rest of the day decorating the tree and decking the halls!
Handmade Holidays
I love all things homemade and so I usually try to make at least one holiday decor item each season. Anything from wreaths, table centres, ornaments or even just arranging greenery in my front entry pots. My children get into it as well. We have made countless ornaments together which we eagerly look forward to seeing anew each year when we pull out the boxes. I made a felt advent calendar about 6 years ago and we still love it although I am feeling the need to change it up soon! My daughter has become quite an accomplished sewer and often creates the most beautiful felt ornaments and decorations completely on her own.
This year I painted a rustic holiday sign at a friend’s house as part of a girl’s night out and made a wreath from fresh greenery for the front door. Although making items yourself can be a lot of work and often more expensive than simply picking them up at the local big box store (which I also do from time to time!) I find my efforts are often rewarded: I’ve learned a new skill, and usually end up spending quality time with family and friends. After all, isn’t that what the holidays are all about?
Outdoor family activity – or cultural event
This is a tradition we observe in many different ways each holiday season and something we really all love to do as a family. Often it is ice skating at an outdoor rink, building a snowman, sledding or skiing as a family. Other times it might be going to see a holiday concert, the downtown light up or a drive to see the many light displays around the city. Last year we went to an outdoor theatre event at a local farm called the Caravan Farm Theatre. It was amazing and sure to be part of our annual traditions. If you are local to the Okanagan you can check them out here:
This is definitely one of my very favourite things to do because we get to spend time together as a family, often outdoors, sometimes learning something new and getting to know each other just a little better.
The holiday season is almost upon us and I know my little family is looking forward to spending time together sharing our favourite Christmas traditions. Here’s to a happy, wondrous holiday season filled with lots of love, good food, family, friends and of course – traditions!
Happy November friends! Although I am officially 6 days late in welcoming the month, I am making up for it by sharing the best recipe I have found to date for traditional rolled out gingerbread cookies – these cookies are hands down the yummiest gingerbread EVER! Even friends who say they aren’t fond of gingerbread love these cookies. They are buttery, crisp around the edges and just a little soft in the centre – pretty much perfect in every way and of course they are a must have at this time of year. They are as perfect at Thanksgiving as they are at Christmas – I’ve rolled and cut this dough into many different shapes including fall leaves, pumpkins, many christmas designs and snowflakes.
One thing I especially love about gingerbread is that the cookies are so beautiful on their own, often very little icing and decoration is needed to make them look spectacular. Truth is, even though I decorate cookies in royal icing A LOT, I kind of prefer the cookies with a little less icing, and these cookies taste so great on their own that you really don’t need to decorate them at all.
Of course, you will probably want to decorate them because they look even prettier and festive that way. Did I mention these cookie make an elegant handmade gift for just about anyone as well as excellent party favours, or open house treats? You could also have loads of fun decorating them with your family. If you don’t have time to whip up a batch of icing just visit your local grocery store. Often the bakery sells ready made icing in tubs and the baking aisle offers an assortment of ready made icing in tubes that are super easy for little ones to use!
Gingerbread roll out cookies
Ingredients:
2 cups of flour
1 tsp. ginger
1 tsp cinnamon
1/2 tsp. baking soda
pinch of salt
1 c unsalted butter at room temp.
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1/4 cup of fancy or light coloured molasses
Method:
Whisk flour, spices, salt and baking soda in a bowl.
Beat butter and sugar in the bowl of an electric mixer until fluffy.
Beat in molasses.
Add dry ingredients and blend well.
Gather dough, it will be slightly sticky you may use more flour if you feel the dough is too soft. Divide the dough into two roughly equal pieces and flatten into discs. Refrigerate dough for about 2 hours. (The dough can also be kept in the refrigerator for a few days.) You may need to let the dough soften slightly once you are ready to roll – this dough is very buttery so when you are ready to roll out the cookies use plenty of flour on your surface and on your rolling pin -work quickly as the dough will get soft the longer it is out.
Line 2 cookie sheets with parchment paper. Roll out dough and cut into desired shapes. Depending on how soft you like your cookies, roll dough to 1/8 or1/4 inch thickness.
Be sure to CHILL your cut out cookies for at least 1 hour before baking.
When you are ready to bake, preheat oven to 350 degrees F. Bake cookies until almost firm in centre – about 12 minutes – they will firm up completely once they are out of the oven and cooled. This allows for a slightly soft cookie in the centre!
These cookies are deliciously buttery and the perfect accompaniment to afternoon tea or your morning coffee break – I hope you enjoy them as much as we do – ’tis the season!
I am fully into Fall now – savouring the scent of apples baking, leaves turing a golden yellow, cinnamon, pumpkins, cozy sweaters, and of course the aroma of gingerbread! I love making gingerbread cookies, muffins cakes or bars that use molasses to add flavour and gorgeous golden colour to all my seasonal baking. These ginger peanut cookie bars are an amazing cross between a soft ginger cookie and peanut butter cookie. Just for good measure and extra yumminess they are also loaded with chocolate chips – I call them cookie bars because they are soft and chewy in the centre just like a perfect cookie should be – dense, delicious not too sweet – pretty much perfect in a cookie bar kind of way.
One of the best things about these bars is that they are moist and chewy even after a few days which make them perfect for lunches, picnics, and after school snacks. Molasses and peanut butter work their magic to give these bars a wonderful texture and that added bit of molasses and some cinnamon and ginger make them a perfect fall treat. My whole family loved them and over the course of perfecting this recipe – it took three or four tries to get the ingredients just right – they were very happy to be the official taste testers!
Baking up a pan of these delicious, chewy cookie bars is definitely the right thing to do this fall – your house will smell heavenly and your family will thank you – enjoy!
*This recipe is an entry in a contest sponsored by Crosby’s Molasses offered through Food Bloggers Canada.*
Ginger Peanut Cookie Bars
Ingredients:
1/2 cup or 1 stick of butter melted
3/4 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1/4 cup crosby fancy molasses
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1 1/4 cup all purpose flour
1/2 cup whole wheat flour
1 tsp.baking soda
1/2 tsp.baking powder
1 tsp. cinnamon
1/2 teaspoon ginger
1/2 cup chocolate chips
Instructions:
Preheat oven to 350F. Line an 8×8 inch square pan with foil and spray lightly with cooking spray. (Tip ~ I have a truly square pan I splurged on about a year ago and I LOVE it for baking squares ~so much better than the pans with the rounded edges. If you care about that kind of thing, get one!)
In the bowl of a stand mixer combine melted butter with sugars and mix until creamed. Add egg, vanilla molasses and peanut butter. Mix well.
In another bowl combine flours, baking soda, baking powder, cinnamon, and ginger. Mix until just combined then stir in chocolate chips. The batter will be sticky.
Spread batter in prepared pan – use your fingers or the the back of a spoon to even it out!
Bake bars for 25-30 minutes. Edges should be firm and centre just soft to touch, they should also be a lovely golden colour.
Once the bars have cooled they are very easy to remove – just lift the foil out of the pan and place the bars on a cutting board to cut into squares. The bars should remain soft and chewy for about a week left out in a covered container.
Have you ever made fresh tomato sauce – I mean with fresh ripe tomatoes not canned? I recently started making this oven roasted sauce and have to say the difference is amazing! With the abundance of tomatoes at this time of year it’s super easy to do, and trust me, you will notice a big flavour difference. This tomato sauce is very simple to make – just roast tomatoes in the oven, combine in a food processor with a few simple ingredients and – voila! I don’t even worry about removing all the skins, though if this really bothers you it would be easy to do once the tomatoes are roasted. Here’s what my pan looks like before it goes in the oven :
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and what it looks like after it comes out:
I really like how the tops of the tomatoes and some of the onions are a little charred and think it adds a nice flavour to the sauce, but if you aren’t a fan you can easily remove the skins at this point. I usually remove the skins of tomatoes that might have got a little too charred! You could also give the tomatoes a stir once or twice during the roasting process to prevent the tops from getting overly browned. At this point you can walk away and do something else super important like picking up the kids or driving them off to their after school activities!
Once the tomatoes have cooled simply scoop them up with all their juices into a food processor or blender and add the basil, honey and lemon juice – mix to your desired consistency – I like to keep mine a little chunky – and your done – fresh pasta sauce for dinner! Simply reheat and add whatever protein (or not) you might like – meatballs, meat sauce, sausage etc. My family loves this sauce and I hope yours will too!
Ingredients:
2-3 pounds of fresh ripe tomatoes (roma or other small ripe tomatoes)
1 medium sized sweet onion – sliced
6-8 garlic cloves
2 tbsp. olive oil
1/4 cup of fresh basil leaves
2 tsp. honey
2 tsp. lemon juice
Method:
Pre-heat oven to 425 degrees. I have a convection oven and always use the roast setting but regular bake would be fine too.
Slice tomatoes in half and place cut side down on large rimmed baking sheet.
Slice onion and scatter on top of tomatoes
Peel garlic cloves and scatter on top of tomatoes
Drizzle tomatoes with oil
Roast tomatoes and onions for about 30-40 minutes util tops are charred and juices are released.
Allow tomatoes to cool. Remove skins if desired. Spoon tomatoes into food processor add basil, honey and lemon juice. Process to desired consistency.
I have frozen this tomato sauce in ziplock bags with great success – I highly recommend it for a super fast, fresh and tasty mid-week meal!
