Sugar & Spice Cookies

These are one of my favorite Christmas cookies. In fact, I like them so much I couldn't wait for Christmas! These skeleton cookies are made with a Wilton cookie cutter and premade icing for super easy cookie making. My advice is to follow the pictures and let each colour set for 10 minutes or so before adding another colour.

Ingredients
1 cup softened butter
1/2 cup white sugar
1/2 brown sugar
1 egg
1 tsp vanilla
2-1/2 cups flour
1-1/2 teaspoons baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 teaspooon nutmeg
1/4 tsp salt


What to do

• Preheat oven to 350 degrees F.
• In large bowl, beat butter and sugars together until smooth about 3 minutes.
• Beat in egg and vanilla. Beat for an additional 2 minutes.
• In another bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt.
• Stir in dry ingredients into butter mixture in 2 additions.
• Flatten dough into a disk shape.
• Wrap disc in plastic wrap.
• Refrigerate for at least an hour.
• Roll out each disc into 1/8 inch thickness.
• Using 3 inch cookie cutters, cut out shapes and place on ungreased baking sheets.
• Bake at 350 degrees for 10 minutes, until edges are browned.
• Immediately move to cooling racks.
• Makes about 30 cookies.

My "Mummies" Favorite Gingerbread Cookies

Halloween is almost here! The kids and I sat down and decorated a bunch of gingerbread cookies last weekend. I didn't want to make royal icing so instead I used some premade Wilton icing that I had on hand. Since I only had white and red, we were limited in design options but the kids didn't seem to mind as they piled Halloween coloured sprinkles on top of everything!

The mummy and ghost and skeleton cookies are easy to create and don't take a lot of time or precision! My kind of cookie....especially when you have 60 cookies to decorate. The recipe below is simple and delicious. If you roll them thinner you will get a crispy gingerbread cookie but I like them softer so rolled them out to 6mm instead.

Happy Halloween!



Ingredients
1/2 c shortening
1/2 c granulated sugar
1 large egg
1/2 c fancy molasses
2-3/4 c all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda


What to do 

• In a large mixing bowl, beat shortening and sugar together for 4 minutes until light and creamy.
• Add and beat in egg and molasses.
• In another bowl, whisk together all dry ingredients.
• With a wooden spoon and in 3 additions, add the flour mixture to the shortening bowl.
• If dough is stiff, use your hands!
• Divide the the dough in two.
• Flatten dough into discs between pieces of wax paper and refrigerate for at least an hour.
• Preheat oven to 325 degrees F.
• Roll out dough to 1/4 inch thickness (6mm).
• Using 3 inch cookie cutters, cut out shapes.
• Place on cookie sheets lined with silpats or parchment paper.
• Freeze for 20 minutes.
• Bake for 12-15 minutes.
• Let cool for 5 minutes and then transfer to wire racks to cool completely before decorating.
• Makes about 30 cookies.

Skeleton Cupcakes Recipe

My Mom told the kids this joke a couple of years ago and it remains one of their favorites:

Question: What did the skeleton say to his guests before dinner?

Answer: Bone Appetite!


Funny, right?! Anyways, Halloween is quickly coming up and we are almost prepared - costumes layed out (Green Lantern and a Witch), candy is bought, and the decorations are ready to go. I also have a few Halloween recipes to make. The first one is this beyond cute skeleton cupcake - in the interest of time I used a prepared cake mix but feel free to do it from scratch with your favorite cupcake recipe. A couple more Halloween inspired recipes should be creeping up soon so check back next week!

Adapted from Women's Day

Makes 16-18 cupcakes

Ingredients

• 1 box (18.25 oz) cake mix
• 2 eggs
• 1-1/4 cup water
• 2⁄3 cup canola oil
• 1 tsp vanilla
• 2 tubs (16 oz each) cream cheese frosting (you'll have some left over frosting)
• 18 marshmallows
• 5 or 6-in. lollipop sticks
• Black food-safe writing marker
• 72 yogurt-covered mini-pretzels plus extra to allow for breakage
• 1/2 c white candy melts

What to do
1. Heat oven to 350°F. Line 18 medium sized muffin cups with liners.

2. Beat cake mix, eggs, water, vanilla and oil in large bowl on low speed for 1 minute until blended; increase speed to medium and continue to beat for an additional 2 minutes until batter is smooth.

3. Immediately pour batter amongst muffin cups, filling each 2⁄3 full.

4. Bake 20 to 22 minutes until a wooden toothpick inserted into the centres comes out clean.

5. Cool in pans on wire rack 10 minutes before removing cupcakes to rack to cool completely.

6. Frost cupcakes with frosting (I used a large tip and decorating bag).

7. Insert a lollipop stick into the long side of a marshmallow. With the black food-safe decorating pen, draw the skeleton face.

8. Melt white candy per directions on bag.

9. Carefully thread the lollipop stick through the smallest hole of the pretzel. Secure with some melted candy (use another lollipop stick to smear the candy - especially under the pretzel so it doesn't fall down.)

10. Repeat with two more pretzels so you now have the skeleton ribs. Make sure you leave enough room at bottom of the stick to insert fully into cupcake. (BUT don't insert them yet!)

11. Lay down carefully on cookie sheet to set (about 5 minutes).

12. Repeat with remaining lollipop sticks until you have enough skeletons.

13. Once set, insert into cupcakes.

14. Cut two more pretzels in half legthwise to use as arms (see picture as a guide). Again use melted candy to adhere them to the rib cage.

Nut Free Pumpkin Seed Granola

Fall is here and Halloween is just around the corner so, of course, I have pumpkin on the brain. When I came across pumpkin seeds at the grocery store, I knew a big batch of granola was in order. This version is nut free so the kids can take it to school for a healthy and energy filled snack. I also had a bag of dried blueberries so I threw those in too. That's the great thing about granola - pretty much anything goes! Note: The dried fruit goes in after baking so it doesn't burn.

Ingredients
3/4 c canola oil
1 c maple syrup
2 tsp vanilla
1 tsp chocolate extract (optional)
2 tbsp cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp salt
7 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup milled flax
1 cup dried blueberries
1/2 cup raisins
1/2 cup dried apricots
1 cup raw pumpkins seeds


What to do

• Preheat oven to 350 degrees F.
• In medium sized pot combine oil, maple syrup,vanilla, chocolate essence, cinnamon, nutmeg, and ginger.
• Stir over medium heat until just simmering and remove from heat. Watch carefully and be careful not to burn yourself.
• Combine oats, wheat germ, bran and flax with salt and pumpkin seeds.
• Pour oil mixture over oats and stir until well combined.
• Spread granola on two large cookie sheets.
• Bake for 40-50 minutes until golden. While baking stir granola every ten minutes to ensure even baking.
• Remove from oven and cool completely.
• Place in large bowl.
• Add dried fruits and combine.
• Store in air tight containers.

 Enjoy!

DIY Fruit Leather

I'm not a big fruit leather fan, but my kids love it! So, when I made a big batch of apple-pear sauce, I put some aside for this recipe. After the sauce was made, all I had to do was pour it in a thin layer and dry it out. The drying process is a bit long as its done at a low temperature but what else is there to do on a rainy fall afternoon?

My daugther says the store bought variety is sweeter but she liked the cinnamon flavour in this version so in her opinion it's better than the prepackaged variety.

Ingredients

• 3 cups apple sauce (homemade or store bought)

If store bought add:

• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla

 

What to do

• Preheat the oven to 170 degrees F  - if your oven doesn't go that low 200 degrees F is fine.
• Cover a baking sheet with a silpat.
• If using commercially prepared sauce, combine it wiht spices and vanilla in a large bowl.
• Spread evenly over silpat (up to 1/4 inch thick). Place the pan in middle rack of oven.
• Bake for 5 to 7 hours. Fruit is dry when the surface is no longer tacky, it's smooth.
• Cool completely.
• Remove fruit leather from pan and silpat.
• Cut into strips or shapes with cookie cutters.
• Roll the pieces with plastic wrap or parchment.
• Store in an airtight jar.
  

Apple-Pear Sauce

Have you ever made your own apple sauce? If not, put it on your to do list and DO IT! Homemade sauce is infinitely better than anything you buy at the grocery store. Even better, you can make it anyway you like - with sugar, without sugar, smooth, chunky, flavoured with cinnamon, nutmeg, cloves, vanilla ...or not! It really doesn't take long and it goes with so many things. Try your own sauce on top of oatmeal, ice cream, in smoothies, on its own, with pork or with french fries (sounds crazy, I know).

I made a big batch of apple and pear sauce the night before last and it's almost gone. The kids have had it for dessert and with their breakfast! I also made extra so I could make some fruit leather which I will post soon.

Side story: My son started kindergarten last week at a school where he didn't know anyone in his grade. I was a little worried about him making friends as he can be a little shy. I'm happy to report that last night he told me he found a new buddy. We had been coaching him to go up to kids he wanted to befriend and ask them to play at recess. When he was telling me about his new friend, he exclaimed with delight that he didn't have to go up to him because the boy came up and asked if he wanted to be friends! So cute. Even cuter ...when I asked him his new friend's name his response was "I don't know, I forgot to ask ...but we're still friends!!"  Don't you just love kids and how they think?!

Apple Pear Sauce

Ingredients
4 medium to large apples
5 Bartlett pears
1 tsp vanilla
1/2 c water
1/8c - 1/4 c brown sugar (depending on sweetness of your fruit)
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg

What to do

• Peel, core and chopped apples and pears into large chunks.
• Place in large pot or dutch oven.
• Add sugar, water, vanilla and spices.
• Bring to boil over medium heat.
• Reduce heat and simmer for 25 minutes.
• For chunky sauce, mash with a hand held masher.
• For a smooth sauce puree in a blender AFTER if has cooled or use an immersion blender.
• Refrigerate and use within 5-7 days.

Butterfly Birthday Cake and Vanilla Frosting Recipe

My daughter turned 7 a few weeks ago. I swear we just brought her home from the hospital yesterday! I'm not sure where time goes but my daugther has certainly made the most of it. I don't think a minute  goes by without her posing a question about something she's seen, heard or imagined! But her curiosity

has helped her grow.

I love this time of her life - over the past year she's learned to read chapter books, to write and create stories, learned to ride a bike, almost "mastered" water skiing, tells terrible knock-knock jokes, tries to be nice to her little brother ("tries" is the key word), and has accomplished so much more that it would take pages to list. Of course, she's still my little girl and I don't want her to grow up too fast but I am very proud of her (well...except maybe the time she spilled nail polish all over her bed trying to paint her nails).

For her birthday, she wanted a butterfly theme...butterfly cake, butterfly decorations, butterfly shaped sandwiches etc. And homemade strawberry lemonade, tea sandwiches and watermelon - she leaves nothing to chance! She also wanted outdoor fun - bobbing for apples, the limbo, potato sack races, three-legged contest and more!

 

This is the cake. It's a 9-inch layer cake and a 6-inch layer cake stacked and iced with buttercream. I forgot to take a picture of the inside of the cake which was coloured in pink and purple swirls. I searched high and low for edible rice paper butterflys and finally found great ones on ETSY. They arrived in time even though a postal strike had just ended and I LOVE them. Take a look at her site as she also offers other shapes. The kids adored them and couldn't believe they could actually eat them!

This recipe has been used in my family for a long time but I also found a similar recipe on Martha's site recently! Although basically just butter and sugar, it doesn't taste too sweet or heavy. You can also add colour gels if you want to colour your frosting.

Easy Vanilla Frosting for 2 dozen cupcakes

3-1/2 c - 4 c powdered sugar, sifted

2 c unsalted butter, room temperature
pinch of salt
2 tsp vanilla
1/8c  - 1/4 c milk




Edible butterflys, candy flowers and pastel icing
make a seven year old VERY happy.

 

What to do

• In a large bowl (preferably a stand alone mixer) beat butter until light and creamy.
• In half cup increments add sugar and beat until combined.
• Add extract and beat until combined.
• Depending on the brand of butter I use, the amount of milk I need varies. Start with 1/8 c and add more if needed. Beat the mixture at medium speed until the frosting is perfectly smooth and creamy. I usually beat it for about 5 minutes or so.
• Add colour, if required and beat until colour is even.
• Use imediately or refrigerate (if refrigerating bring back to room temperature before using).

Kids Peanut Free Lunch Ideas

There is a strange cloud hanging over my house...and I can see a few more grey clouds over some neighbour's houses too. Yet, the weather man is promising sun shine today... is he wrong again?? No... it's just the kids counting down the last days of summer and freedom before school starts.

Of course, my 7-year old daughter is also looking forward to seeing her friends and nervously excited about who her teacher will be and whether she and her best friend will be in the same class again. And my 5-year son is just beginning kindergarten this year so he is also excited but apprehensive about starting "real" school in a few days. New to our area is full-day kindergarten. Until this year, 5 year olds only attended school for half a day. This means both children need a packed lunch and recess snacks...5 x a week (thus my grey cloud:)!

Coming up with a variety of lunches that they will actually eat and are healthy can be difficult! On top of that, I keep their lunches peanut free (even though they are thankfully allergy-free) because of the prevalence of this allergy which limits many products and "go-to" lunches like PB and J! Of course, the inconvenience is worth it given the alternative of causing an accidental, life-threatening allergy reaction in another child!

I'd thought I'd share my list of ideas just in case anyone else is dreading the "what's for lunch" question. Of course, read every package to ensure it does not contain or come into contact with peanuts.

Peanut free lunch and snack ideas: 

• carrot and cream cheese sandwich or wrap
• cucumber and cream cheese sandwich or wrap
• cold homemade pizza (cheese or vegetarian are healthy options)
• BBQ chicken salad
• pasta salad
• celery stuffed with cream cheese or humous
• crackers and cheese
• yogourt and fruit parfait
• yogourt and breakfast cereal (packed in separate containers)
• tuna salad
• cream cheese and jam sandwich
• cream cheese and strawberry sandwich
• rice salad
• couscous salad
• cereal and milk
• pita and hummous
• nut-free granola
• bagel and deli meat
• cold grilled cheese
• cheddar scones
• homemade fruit leather - click here for recipe!
• mac and cheese
• hard boiled eggs
• cold macaroni salad
• meat ball stuffed pitas
• leftover pancakes and waffles with a side of syrup or jam
• baked beans
• cottage cheese and fruit
• meatloaf sandwich or little meatloaves baked in muffin tins
• veggies, meat, fruit and cheese cubes packed in separate containers or a bento box
• raw veggies and dip
• School Snack Mix

Great substitution ideas for regular bread:

• Bagels or rolls
• Naan
• English muffins
• Bread sticks
• Flat bread
• Pita bread
• Rice cakes
• Buttermilk biscuits
• Melba toast
• Homemade muffins
• Crackers

Bonus idea: To keep food cold, use an ice pack, frozen juice box or frozen yogurt tube in an insulated lunch bag. Use frozen bread for sandwiches (they will thaw by lunch time).
 
And remember there are other names for peanuts:

• Arachide
• Ground nuts
• Arachis oil
• Kernels
• Beer nuts
• Mandelonas, Nu-Nuts
• Cacahouète/cacahouette/cacahuète
• Nut meats
• Goober nuts, goober peas
• Valencias

 

Daring Bakers Challenge - Candylicious!

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com/ offered an amazing prize for the winner of the most creative and delicious candy!


This challenge was definitely challenging! It taught me I am not a master of candy making or tempering chocolate! I made sponge candy from Wilde in the Kitchen and burnt the first batch. The second tasted great as I also added orange extract but I enrobed it in chocolate that was not tempered correctly as you will see in the photos! I highly recommend the sponge recipe though - it's fun to make and tastes like a Crunchie bar (Canadian readers will know what I'm talking about!).


For chocolates, I made some with caramel in the centre, some with caramel and salted pecans (mmmm) and finally some with a center of fig butter (from Trader Joe's)! The flavours of the fig butter and chocolate melded well together to form a sophisticated and delicious taste. However, I don't think the chocolate tempered perfectly on any of these as they weren't as shiny as I had hoped nor did they have the right "snap". Read this article to find out how to temper chocolate - it certainly brought out my "temper"!!


It was an interesting experience though!

Tempering gone wrong!

Salted Pecan and Caramel Chocolates

Tempering Chocolate is tricky but even when it fails it tastes good!

Edible rice paper butterfly makes everything look pretty.

Fig Butter Chocolates - yum!

Mango-Berry Crisp

My kids LOVE LOVE LOVE this dessert - "delicious", "the best ever", "mmmm" were all used in describing it and they each ate two servings. My  4 year old son plans on having it for breakfast :) Note: They did have it for breakfast (with yogourt) and begged me to make another.
Some tips: I prefer to use a shallow longer dish rather than a deep casserole dish that way you get to enjoy more crispy topping per serving!

• Also, any fruit pretty much works and the quantities are just guide lines. Just don't over pack the dish or you may experience juice overflow and make a mess of your oven!
• I coated the blueberries in flour so they wouldn't become too juicy.
• Coarse sugar sprinkled on top before baking adds a great touch to this dish!

Ingredients

• 2 mangos
• 2 apples
• 1-1/2 cups strawberries, chopped
• 1 cup blueberries
• 3/4 cup flour
• 1/2 cup oats
• 1 cup brown sugar
• 1/2 cup butter, melted
• 2 tsp cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

What to do

• Preheat oven to 350 degrees.
• Chop up mango, apples, and strawberries.
• Place chopped fruit in medium baking dish.
• Place blue berries in bowl and throw in a table spoon of flour. Coat berries.
• Place berries with other fruit.
• In another bowl, whisk flour, spices, and sugar.
• Add oats.
• Pour butter over flour mixture and stir until combined.
• Drop in small amounts over fruit base until fruit is well covered.
• If you have any course sugar, sprinkle over topping along with an extra shake of cinnamon.
• Place in oven and bake for 1 hour or until golden brown.

Homemade Chicken Noodle Soup

'Tis the season for colds, flus and germs in general! So there is no better time than now to share my recipe for chicken noodle soup. I promise it tastes better than anything you can get out of a can...and even when you are sick and your taste buds are seeminly on vacation, you will love this soup.

Ingredients
6 cups chicken stock (I prefer homemade but store bought will do)
500 grams broad egg noodles (more or less depending on how noodly you like it)
1 onion, chopped
1 jalapeno, diced
2 tsp oil
1 tsp medium strength curry powder
2-3 large carrots, chopped
1 leek, chopped (green and white parts only)
2 celery stalks, chopped
3 cups cooked chicken, pulled apart (save time and use a freshly precooked chicken from grocery store)

What to do

• In a large stock pot or pan, heat oil.
• Sautee onion, carrots, jalapeno and celery for about 4 minutes, until onions are translucent.
• Add curry powder and stir for 30 seconds.
• Add stock and bring to boil.
• Add pasta.
• Cook according to time on pasta package for al dente. Al dente is important as pasta will cook more when reheated.
• Add chicken and heat through.
• Serve.

If desired separate into individual containers and freeze. I find the egg noodles have a better consistency and less texture change when defrosted than other pastas.

Buttermilk Chocolate Chip Scones

Yet another scone recipe!!! What can I say except "I love scones!"  This one is loaded with mini-chocolate chips. Great out of the oven but these make a great grab-and-go snack for kids and adults alike. Enjoy!

Ingredients


1/4 cup berry or castor sugar
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 egg, beaten
1/4 cup aguave syrup

3/4 cup buttermilk

1 cup mini-chocolate chips

What to do:

Yield is between 18-24 scones depending on size.

Preheat oven to 400 degrees.

1. Combine flour, sugar, baking powder, and salt in large bowl. Whisk together.
2. Add butter to flour bowl and using a pastry blender (or two knives) mix together until it resembles course crumbs.
3. In another bowl, add egg, syrup, and buttermilk.
4. Add chips to DRY ingredients.
5. Make a well in the dry ingredients and add liquid bowl in one go.
6. Combine gently with a fork until dough starts to come together.
7. Turn dough onto lightly floured surface and knead 10 times.
8. Roll or pat dough into a square that is approximately 1 cm thick.
9. Cut into squares about 3 cm or so wide. Cut these squares in half to form triangles. (A pizza cutter works well.)
10. Place triangles on an ungreased baking sheet.
11. Bake for 12-14 minutes, until golden
12. Cool and enjoy!

Creamy Caramel Dip with Fruit Skewers

I have been making this fruit dip for quite a few years and it always gets rave reviews from adults and kids alike. It's quick and easy to prepare and when you're in a rush, just buy a Costco size fruit platter to go along with the dip and you're ready for your holiday potluck!

Ingredients
1 8oz package of cream cheese, room temperature
3/4 cup brown sugar
1 cup sour cream
2 teaspoons vanilla
2 teaspoons lemon juice
1 cup milk
1 package (3.4 oz) vanilla (or butterscotch  or chocolate) pudding


What to do:
In large bowl, beat together cream cheese and sugar until smooth.
Beating well after each addition, add sour creadding. m, vanilla, lemon juice, milk and pudding.
Cover dip and refrigerate for at least 60 minutes.

Makes about 3.5 cups.

Great with fruit salad or skewers of fruit...or for older kids offer tooth picks to dip larger chunks of fruit and pound cake.

Blueberry Maple Scones

Scones are sweet biscuits that originated in Scotland. Even though I am half Scottish, I don't have any family scone recipes but what I do have is a great recipe from "Nova Scotia Cooking" by Charles Lief and Heather Mackenzie. I made these this morning and using very cold butter. The scones came out nice and flaky because of that. I also made them on the small side so they are perfect for kid snacks (and mine!). Enjoy!

Ingredients
1/4 cup castor sugar
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 egg, beaten
1/4 cup maple syrup
3/4 cup half and half
1 cup blueberries

What to do:
Yield is between 18-24 scones depending on size.
Preheat oven to 400 degrees.

1. Combine flour, sugar, baking powder, and salt in large bowl. Whisk together.
2. Add butter to flour bowl and using a pastry blender (or two knives) mix together until it resembles course crumbs.
3. In another bowl, add egg, syrup, and half and half.
4. Add blueberries to DRY ingredients, gently.
5. Make a well in the dry ingredients and add liquid bowl in one go.
6. Combine gently with a fork until dough starts to come together.
7. Turn dough onto lightly floured surface and knead 8 times.
8. Roll or pat dough into a square that is approximately 1 cm thick.
9. Cut into squares about 3 cm or so wide. Cut these squares in half to form triangles. (A pizza cutter works well.)
10. Place triangles on an ungreased baking sheet.
11. Bake for 10-14 minutes, until golden.

Grilled Corn, Avocado and Tomato Salad

Grilled Corn, Avocado and Tomato Salad

I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness. 

Simple, different and delicious!


Ingredients
2 avocados, chopped or use melon baller
2 cups cherry tomatos, halved or grape tomatoes, whole
6 corn on the cobs, grilled and corn niblets cut off (or can be boiled, or even 2 cups from a can but grilling them will add lots of flavour)
2 limes, juiced
3 tbsp olive oil
1-2 tbsp seasoned rice wine vingar (optional)
1/2 cup chopped cilantro
1/4 cup chopped parsley
salt and pepper to taste


How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.


What to do:
Set aside 1/4 of chopped avocado.
Mix corn niblets, tomatoes and remaining avocado in large bowl.


Dressing:
In small bowl mash avocado that was set aside.
In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined. Salt and pepper to taste.
Combine the mashed avocado and dressing until creamy and smooth.


Dress Salad:
Add to vegetables.
Add parlsey and cilantro.
Mix and serve.


Enjoy!

Flourless Peanut Butter Cookies

I think the original version of this recipe came from Bon Appetit many years ago. To be honest, I was planning on making my grandmother's old fashioned peanut butter cookies today but I didn't have any flour and didn't feel like walking to the grocery store! So I made these delicious cookies instead.

They are quick and simple and great for those trying to avoid flour. You can add 1/2 cup of peanuts or use crunchy peanut butter if you want some extra crunch.
Ingredients:
1 cup peanut butter (not natural)
1 cup brown sugar
1 large egg
1 teaspoon baking soda
1 cup chocolate chips

What to do:
Preheat oven to 350 degrees.
1. Mix all 5 ingredients in a bowl until combined.
2. Drop by tablespoon onto cookie sheet lined with silpat or parchment paper.
3. Bake for approximately 10 minutes.
4. Cool for 5 minutes before removing from pan.

Makes approximately 20 cookies. Enjoy!

Cinnamon Spice Kettle Corn

I came across this recipe thanks to Gwenyth Paltrow's blog, Goop. It looked so delicious that I had to try it!The original recipe turns out a popcorn that is neither too sweet not salty. It's definitely not your regular, summer fair kettle corn but more like a sophisticated, slightly restrained cousin.

Notes: On a kid factor scale it was semi successful - one liked it, one passed. The original recipe called for nutmeg but next time I would leave it out and add pumpkin spice instead. I also add a bit more salt.  I added a tablespoon of raw sugar for a little added sweetness but it is still not super sweet. |Also, because butter is used, watch your heat level and shake the pan often to avoid burning.Try it and let me know if you like it.

Yield: about 8 cups

Ingredients:
¼ cup unsalted butter
1 tablespoon canola oil
½ cup corn kernels
3 tablespoons granulated sugar
1 tablespoon raw sugar (courser sugar), optional
1.5 teaspoon kosher salt
1/2 teaspoon ground cinnamon or pumpkin pie spice
pinch of freshly grated nutmeg, optional

What to do:
1. Melt butter in a large pot over medium heat.
2. Once  melted, add the oil, kernels and sugar stirring to ensure everything is well mixed.
3. Cover with a tight-fitting lid and cook on medium-low heat until kernels stop popping.
4. Be sure to shake the pot quite often to make sure the kernels are cooking evenly.
5. Remove from heat and immediately and pour into large bowl.
6. Add salt and spices, tossing to coat.

Enjoy!

Blueberry Cream Cheese Bars

I have been making these bars for quite a few years now. I think the original recipes came from Martha Stewart or maybe Gourmet but over the years I have made my own changes and additions. I often add pine nuts to the short bread crust and almond extract to the cream cheese filling. If you add pine nuts use up to 1/3 cup in the base. And don't feel bound to the blueberries - pretty much any jam or preserves you have will work in this decadent dessert bar.


Ingredients - Base
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/3 cup toasted pine nuts (optional)


What to Do:
Preheat oven to 350°F.

1. Cut butter into smaller pieces.
2. In a food processor, pulse all ingredients until mixture begins to form small clumps.
3. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula or a flat bottom cup press evenly to flatten.
4. Bake shortbread in middle of oven until golden, about 20 minutes.

Note: While shortbread is baking, prepare topping.

Ingredients - Topping
16 oz (2 packs) cream cheese
3/4 cup berry sugar (or regular granulated)
2 eggs, large
1 tsp almond extract (can substitute vanilla, if desired)
1 cup blueberry jam


What to Do:
Preheat oven to 350°F.

1. In a bowl whisk cream cheese until smooth.
2. Whisk in eggs, sugar, and almond extract into the cream cheese.
3. Evenly spread jam over hot shortbread base and pour cream cheese mixture over it.
4. Bake until slightly puffy, about 30 minutes.
5. Cool completely in pan and cut into 24 bars.


Bar cookies keep, covered and chilled, 3 days.

"Bean" there, done that! Molasses Baked Beans

Baked beans on the East Coast of Canada is a comfort food. Whether they're home-made or from a can doesn't matter, they always taste great. As a kid, we often had them on top of buttered toast or as a side dish.


I have to be honest and tell you I haven't made baked beans from scratch in a very long time. Instead, I "cheat" and start with canned beans, add a handful of this and a handful of that and then bake them again. After a couple of hours the sauce becomes thick and rich and sweet...mmm.

Last night we had them with pulled pork sandwiches...a perfect meal.

Ingredients
4 cloves of garlic, minced
2 tsp worstshire
2 heaping tbsp grainy mustard (but any type will work)
1 large onion, chopped
1/2 cup bbq sauce or ketchup
1/4 cup molasses
1/4 cup brown sugar
1 tsp powdered ginger
3 cans baked beans - I prefer Bush's vegetarian beans
1 can white beans

What to do:
1. Preheat oven to 325 degrees.
2. Throw every thing in a large oven-proof casserole dish.
3. Stir.
4. Bake for 2 - 2.5 hours.

Note: DO NOT put cover on baking dish or sauce will not thicken. Enjoy!

Blueberry Apple peach Muffins

These delicious blueberry apple peach muffins were made with the same basic recipe as this recipe but I added a golden delicious apple and blueberries to go with the peaches. I also added 1/2 teaspoon of almond extract to go with the vanilla and took out the cinnamon. Finally, I didn't use the glaze. Instead I sprinkled some coarse sugar to the tops for a great crunch. Enjoy!