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.
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.
I know I’m a bit late with this post. Call me crazy, but I’m not one of those people who long for fall before summer’s really over. In fact, I luxuriate in every extra moment of summer warmth that I can, often wishing summer might last just a little bit longer. But alas, school is finally starting up next week, the weather is starting to cool, the evenings getting darker, and even I can’t put it off much longer. Not that I don’t like autumn, I just always feel a little lost at the start of the season. I find it hard to say goodbye to long summer nights, extended time with family and friends, less structure, hot sunny days spent at the beach, ice cream and loads and loads of yummy fresh fruit! I hope you enjoy this recipe that uses one of my favourite summer fruits and can hold on to those warm summer days just a bit longer!
Blackberries – fresh, sweet, juicy and packed full of flavour – they are easily my very favourite summer fruit. It wasn’t always this way. It was only after moving to the sunny Okanagan that my love affair with these berries began. Shortly after our move here I was lucky enough to find an amazing local farm stand which I visit almost daily during the summer, for the very best peaches, blueberries, nectarines and of course blackberries. It’s basically a fruit lover’s paradise, part of the reason we feel so blessed to live here!
As much as I LOVE to eat these yummy berries fresh by the handful I also love baking with them. One of my family’s favourite summer desserts is blackberry peach cobbler but I was anxious to make a hand held treat with these lovelies; something that wouldn’t be so much a dessert, a little healthier in fact, but no less tasty! The base is firm and not too crumbly – easily packable for lunches, hikes, a trip to the park or whatever adventure awaits! I think these bars would be equally as yummy with blueberries or raspberries or frozen berries as fall approaches and fresh fruit becomes less accessible. I modified this recipe slightly from the original version which you can find here: http://smittenkitchen.com/blog/2008/09/raspberry-breakfast-bars/
Blackberry Oat Bars
Make the crust:
1 1/2 cups of flour
1 c packed brown sugar
1 1/4 cup oats
3/4 tsp/ baking powder
1/2 tsp. baking soda
1/2 tsp/cinnamon
1 1/2 sticks unsalted butter cut into small pieces
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9 by 13 inch pan. Put a long piece of parchment paper in the pan letting the paper over hand a little on both ends. Butter the parchment – this allows for easy removal of the bars after cooking. There are several causes of ED as stated following:Psychological causes: These are the prime levitra on line causes of ED in men with lower urinary tract disorders, which depends on the characteristics of the man (like their age). Insulin sensitivity refers to the body’s ability to self-heal and fight-off women viagra order diseases without even resorting to prescriptive drugs or surgical operations. Previously, it was known to cause due to psychological best viagra for women factors called as psychogenic factors and physical issues. It is slow maturing perennial herb that is found in two forms namely Kamagra oral tabs overnight cialis delivery and Kamagra Jelly.
Combine the flour, brown sugar, oats, baking powder, baking soda and cinnamon in a large bowl – mix gently. Using a pastry cutter, or your fingers combine butter until coarse crumbs form. Reserve 11/2 cups of the mixture and set aside – this will be your streusel topping. Pour the rest of the mixture into the prepared pan use your hands or he back of a spoon to much the crust into an even layer at the bottom of the pan. The crust should also touch the sides of the pan. Bake until golden brown 12- 15 minutes. Transfer to a wire rack and let cool while you make the filling.
Make the blackberry filling:
1/4 brown sugar
grated lemon zest to taste
pinch of cinnamon
2 TBSP flour
3 cups or more blackberries fresh or frozen
2TBSP fresh lemon juice
2 TBSP. unsalted butter – melted
In a medium bowl whisk the sugar, lemon zest, cinnamon and flour together. Add the berries, lemon juice and butter. Toss gently until the berries are evenly coated. Spread the filling over the cooled crust and sprinkle the reserved crumb topping over the berry filling.
Bake for 35 – 40 min. until the top is golden and filling is bubbling. Transfer to a cooling rack before removing from pan and cutting into squares.
Store bars in refrigerator for up to 3 days. (I seriously doubt they will last that long though!)
I’m going to talk about raspberries and cake and birthday’s here – it’s been a busy week! Our little backyard garden has been doing phenomenally well this year and we have been enjoying the bounty of the season. For the past few weeks it has been raspberries. We have picked bowlfuls of these delightful fresh berries and are enjoying them at breakfast as well as eating handfuls of fresh berries for snacks! Although I love eating them fresh I just can’t control my urge to bake up something delectable in my kitchen – this week gave me lots of excuses to bake away!
My daughter turned 11 this week ( yes 11!!) and I made a three layer funfetti cake for her birthday party. I loved how the cake looked, but the taste was only so-so. SInce we celebrate birthday’s twice around here – once for the birthday party and once for the “actual” birthday – it gave me the chance to make something else for our family celebration. With the abundance of raspberries in our backyard right now and my daughter’s love for them, I decided on these lemon raspberry cupcakes and I have to admit – I LOVED them!!
You start with a basic vanilla (or lemon) cupcake recipe. This one is perfect – it comes together easily and quickly -literally in the time my children were at a short soccer practice – and bakes up beautifully. Add a little pink icing sugar glaze a few fresh raspberries for garnish and – voila – you have a gorgeous little birthday cupcake! These would be perfect for any summer gathering you need to bring desert to. They are easy to make and provide a stunning a presentation – just my style!
I adapted this recipe slightly from here: http://.com/2014/07/17/raspberry-lemon-cupcakes/ This is definitely my new “go to”recipe for vanilla or lemon cupcakes. They are moist, fluffy, light and super easy to whip together. If you are looking for a from “scratch” cupcake recipe you will absolutely love this one. We did! Happy baking!
Lemon Raspberry Cupcakes
For the cupcakes:
1/2 cup of softened unsalted butter
3/4 cup of sugar
2 large egs
2 tsp. vanilla extract
1 and 1/2 cups of all purpose flour Dealing with Negative: A majority of people buy cheap cialis raindogscine.com run away from pain, rage and negative thoughts. This nerve is incorporated in the core inside the thigh; hitting the femoral nerve can lead to temporary motor dysfunction of a particular valve that keeps stomach contents in it. commander cialis The reasons are the excessive intake or alcohol, the intake of narcotic drug, the side effect of some medicine, the intake of narcotic drug etc make viagra brand man impotence. With work comes great responsibility and buy cialis online http://raindogscine.com/?attachment_id=33 with responsibility comes stress as well.
pinch of salt
3/4 cup whole milk
zest and juice of 1 lemon (you could also use lemon extract)
Directions:
1. Preheat the oven to 350 degrees. Line a muffin tin with 12 paper liners.
2. Beat butter and sugar at high speed in an electric mixer until creamed. About 2-3 minutes.
3. Add eggs and vanilla – mix well – scrape down sides o bowl as needed.
4. In a medium bowl mix flour,baking soda and salt.
5. Slowly add the dry ingredients to the wet ingredients in three additions, beating on low speed after each addition. Batter will be thick.
6. Beat in the milk, lemon juice and zest on low speed until just combined. Be careful not to over mix the batter!
7. Spoon batter into prepared muffin tin. Bake for 18-20 minutes, A toothpick will cone out clean when done – do not over bake!
8. Remove from oven and allow to completely before adding the glaze.
Icing sugar glaze:
Add approx. a 1/4 cup of powdered sugar to a small bowl. Mix in 1 teaspoon of milk and strawberry flavoured essence if you have it. Any extract will work here for flavour. Mix, adding more sugar or milk until you get a texture that will drizzle easily from the edge of a spoon, thick or thin – it’s really just your preference there are no hard and fast rules here! Add a drop of pink food colouring if you want pink glaze – I did!
Drizzle glaze over cooled cupcakes and add fresh raspberries as desired.
