Hiatus and a Winter Warm-up!

It has been a while since I have been on here, I kept meaning to log on and share something but just couldn't find the time. I returned to work fulltime last year in March, when Emi was only 5months old. It was extremely hard, I definitely wouldn't recommend it if isn't something you have to do. But, one of the major benefits of working seasonally is an annual Hiatus. So at the end of November, I was done my fulltime contract and I finally had a little more time with the kiddos.

Now that it is January, and the Christmas rush has subsided, the kids and I are having many slow days at home. Catching up on little jobs around the house, playing in the fluffy snow, reading and watching movies, and lately enjoying lots of yummy hot chocolate. Recently Pip requested some hot chocolate, but we were out of mix. So I whipped up some hot cocoa, which we all liked immensely!

Winter Warm-up

2 big 'mugfuls' almond milk (or any milk of your choosing)

2 teaspoons cocoa powder

4 teaspoons honey (maple syrup or raw sugar work too)

1 drop of orange or peppermint Essential Oil

Warm milk in a saucepan on the stove, whisk in cocoa powder and honey pour into mugs. Add 1 drop of your preferred oil (for the adults) and mix up for a tasty treat!

I recently joined Young Living, and have to say I can't believe I didn't do it sooner! I have dabbled in Essential Oils for years now, but have never included oils in all aspects of my life. Young Living oils are therapeutic grade and 100% pure, also the only oils I would personally consume. I am steadily replacing everything in my home with essential oils, and enjoying the benefits of having them in my life!

Do you use essential oils in your home? Do you have any questions? I am happy to help!

xox

Margot

Day 20: Vegan Chocolate Macaroons

Ok so these little sweets showed up last year, only under a different name. But this year we found out that a little girl in our family cannot eat wheat or milk, so I decided to find out if I could make these without any dairy content, and I was quite happy with the result! I tweaked the recipe a little bit, but it is practically the same :)

2 cups  sugar

½ cup   cocoa powder

½ cup   vegan-butter, or margarine

½ cup   almond milk

3 cups  quick cooking oats

1 cup    unsweetened coconut
1 tsp     vanilla

In a heavy saucepan over medium heat combine sugar, cocoa powder, milk and butter. Bring to a rolling boil, and maintain boil for 5 minutes. Remove from heat, add oats and coconut and mix until combined.

Spoon on to parchment lined cookie sheet, and transfer to fridge to cool until firm.

And there you have it. Another delicious Christmas treat! And this one is Wheat and Dairy free! If you would like to also make them gluten free, instead of regular oats you can use gluten free oats, brown rice flakes, quinoa flakes, buckwheat flakes or any other gluten free grain as long as it is in it's flake form. If you want to try the gluten free version I would recommend letting the chocolate mixture cool a little before adding the flakes.

Are you done your shopping and wrapping yet? (Also, sorry I didn't actually get this posted on time).

Happy Baking!
xox

Day 19: Candy Cane Cheesecake

I don't even know how to introduce this. I loved it! Reggie had a potluck a while back at work and I decided to make this, feeling that it was a festive choice. And after the potluck some came home, and I happily got to try it. Now I will caution that when getting your cheesecake 'bath' ready, please be careful not to let the water over the top of the foil. I think a little bit of water made its way into the base of the pan and my crust was a little soggy. But that didn't stop me from eating the entire rest of the dessert that was brought home.

So if you like mint, and cheesecake, I bet you would enjoy this little number!

 

From Canadian Living, can be found on the website here.

Ingredients

2 pkg cream cheese, softened

3/4 cup granulated sugar

3 eggs

2 cups sour cream

1 tbsp lemon juice

1 tsp peppermint extract

Crust:

1-1/2 cups chocolate wafer crumbs

1/4 cup butter, melted

Topping:

1 cup sour cream

2 tbsp granulated sugar

1/2 tsp vanilla

2 tbsp coarsely crushed candy canes

Directions
Grease bottom of 9-inch springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press up side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F oven until firm, 10 minutes. Let cool on rack.

In large bowl, beat cheese until fluffy. Beat in sugar until smooth; beat in eggs, 1 at a time. Beat in sour cream, lemon juice and peppermint extract. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch up sides.

Bake cheesecake in centre of 325°F oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour.

Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let stand in oven for 1 hour.

Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) To serve, sift candy to remove powder; sprinkle pieces around edge.

Alternatively, if you are like Reggie and aren't big on the mint flavour, swap out the mint extract for vanilla and use berries or chocolate flakes as topping!

6 days, we are 6 days away from Pip's first Christmas! I am starting to get excited!

Happy Baking
xox

Day 18: Chocolate Hazelnut Tassies

(I'm not sure what happened, but a couple scheduled posts, didn't post... enjoy.)

So this is a rather delicious treat that is a little less sweet than some of the other baked goods this time of year. I love how cute they look when finished. For sure these will be in our gifting line-up this year!

This recipe is from Canadian Living Magazine, and can be found on the website here.

Ingredients

1/2 cup butter, softened

4 oz cream cheese, softened

1-1/4 cups all-purpose flour

1/2 cup finely chopped hazelnuts

Ganache Filling:

4 oz semisweet chocolate or bittersweet chocolate, chopped

1/2 cup whipping cream

2 tsp hazelnut liqueur, (optional, I opted not to use it)

12 whole hazelnuts, (approx)

Preparation

1. In large bowl, beat butter with cheese. Stir in flour and hazelnuts until combined. Place 1 tbsp into each greased mini-muffin cup. Press evenly over bottom and side of each cup. Freeze for 1 hour or until solid. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) 

2. Bake in centre of 325°F oven for 30 minutes or until golden. Let cool in pan on rack.

3. Ganache Filling: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells.

Cut each hazelnut in half; place in centre of each tart. Let stand for about 30 minutes or until ganache is firm. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

 

Day 18, I can't believe it! Where has the time gone? In less than a week Santa will be coming! :D

Happy Baking
xox

 

Day 12: Chocolate Mint Brownies with Crème de Menthe Frosting

 

From: Turnips 2 Tangerines

Prep:15 mins                Cook: 35-45 mins                Serves: 8-10

Ingredients
¾ cup Hershey’s Cocoa
⅔ cup butter, melted and divided
2 cups sugar
1-1/2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup boiling water
2 eggs
1 teaspoon vanilla extract
½ cup mini chocolate chips
½ cup coarsely chopped mint m&m’s, plus extra for garnish
⅓ cup chopped pecans
2 Tablespoons chocolate fudge ice cream topping

 

Directions

1. Heat oven to 350º. Grease 13 x 9 x 2 baking dish
2. Stir together cocoa and baking soda in a large bowl; Stir in ⅓ cup butter.
3. Add water; stir until mixture thickens.
4. Stir in sugar, eggs, and remaining ⅓ c butter. Stir until smooth.
5. Add flour, vanilla extract and salt; Stir until well blended.
6. Stir in  mini chips, mint m&m’s, pecans and fudge topping. 
7. Spread in prepared pan.
8. Bake at 350º for 35-45 mins or until toothpick inserted near the middle comes out clean.
9. Remove from oven, cool on wire rack. Cool completely.
10. Frost with Créme dé Ménthe Frosting and  Garnish with  Chopped M&M’s

Créme dé Ménthe Frosting:

1. ¼ cup (1/2 stick) butter, softened
2. 3-1/2 cups confectioners’ sugar
3. ¼ cup green créme dé ménthe liqueur
4. ¼ cup milk, or as needed

Cream all ingredients together until creamy.

Spread on cooled brownies

Sprinkle reserved chopped mint m&m’s over  frosted brownies

Note: for a nonalcoholic version, omit liqueur and use peppermint extract

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Do those ever look tasty! I might have to give them a try, but with everything going on they might have to wait until after Christmas, when things settle down a little. There is another square recipe coming at ya tomorrow, and then another link-up on Friday. And you still have time to link-up your cookie recipes here.

xox 

Day 11: Raspberry Jam Bars with a Twist

A while back I made some chocolate peanut butter cookies, without a recipe. Now I don't usually use a recipe for a standard cookie like that, and I they always turn out great. With this time being the exception. For some reason they were a little dry, and lacking in the chocolate department. So after a few days when there were still quite a few left, I knew they needed a new purpose, and these bars were born!

 

Ingredients

Base
1 cup crumbled, no-good chocolate peanut butter cookies (lol, or chocolate wafers)
1/4 cup butter, melted
Filling
Raspberry Jam, or any flavour of your liking
Topping
1 1/2 cups quick cooking oats
1/2 cup flour
1/4 cup brown sugar
3/4 cup butter, softened
2-3 shakes of cinnamon

Directions

1. Preheat oven to 350˚F. Grease at 9x9 baking pan, set aside.

2. Mash your no-good cookies into crumbs (it's rather satisfying when you can destroy a baked good gone wrong), and combine with melted butter until moist.
3. Press into the bottom of greased pan, and bake on centre rack for about 10 minutes. Allow to cool slightly.
4. Meanwhile, combine oats, flour, brown sugar and cinnamon. Using pastry blender cut in butter a little at a time until coarse crumbs form (you might need a little more or less than called for).
5. Once cooled spread jam over base, and cover completely with oat topping.
6. Bake for 25-30mins until topping is golden brown, and jam is bubbling. Transfer to a wire rack to cool. Cut into squares and finally enjoy those no-good cookies! :)

And there you have it! Day 11, a simple yet delicious recipe, and a perfect way to use up one of your other baking adventures gone wrong. I can't believe it is already December 11th, it's going to be the 25th before we know it. I better get to work on the Christmas presents I am making for everyone :)

xox

Day 10: Peanut Butter Incredibles with Sara

Greetings from Creating Purple Fire! I'm Sara Carbaugh and I am super thrilled to be sharing one of my favorite Christmas treats with you today, Peanut Butter Incredibles! My mom used to make these every year along with all of our other Christmas goodies and they were definitely something I looked forward to each year! I remember as a kid sneaking into the kitchen after my mom had made these and trying to rearrange all the bars in the Tupperware box so it didn't look like I had taken one or two... possibly three as a snack! Now that I have my own little family I was excited to make these for the first time this year and I was pleasantly surprised at how easy they were to make!  

Ingredients:
1/3 lb Graham cracker crumbs, finely ground
1/3 lb (about 1 stick and 2 3/4 T) Butter or margerine, melted
1 lb (about 3 1/2 cups) Confectioners sugar sifted
1 1/2 cups Peanut butter
2 Cups (12 oz package) Semi-sweet chocolate chips    

Directions:
Combine crumbs, butter, sugar and peanut butter and cut with a pastry blender to bring it all together. Then when it gets too thick to blend, use your clean hands to really pull the rest of it together. You should end up with a thick ball of peanut buttery goodness. Press the mixture into a 8x12" pan.

Melt the chocolate chips in the microwave in 30 second bursts (stirring in between bursts) until the chocolate is smooth. Spread the chocolate over the peanut butter mixture to make an even coating.

Refrigerate the bars until they are firm (30 minutes to an hour). Take the pan out and let it warm up a bit before cutting them into little square bars.

That's it! Super easy and ridiculously good! I hope you try these and I hope you love them as much as my family does!

Day 9: Caramel Chocolate Shortbread with Helen

Hi Newfoundlander at Heart readers, I'm Helen from Eat.Enjoy.Live. When Margot asked for suggestions for her Christmas cookie countdown I just knew this one would be a winner. OK technically its a bar, but we love them just as much as cookies, right? These are sticky  gooey and oh so sweet; kind perfect in my book. Cut them up into small squares, place on a gorgeous plate, and invite people round for a festival dessert cocktail party.

Just a warning: The original recipe serves 12, but the portions were far to big, eventually I managed to make it serve 40 (they turn out like Petit-fours). They take like 3 hours to make, but are well worth it!

Caramel Chocolate Shortbread
Recipe passed down from my Grandmother


Serves - 40


Ingredients:
For Shortbread:
115g unsalted butter
175g plain flour
55g golden caster sugar

Filling and topping:
200g butter
115g golden caster sugar
3 tablespoons golden syrup
400g condensed milk
200g plain chocolate, broken into pieces


Method:
Preheat the oven to gas mark 4. Grease and line the base of a 9-inch square shallow cake tin.
Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture over the base of the prepared tin. Bake in the preheated oven for 20-25 minutes, or until golden.

Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar had dissolved. Bring to the boil and simmer for 6-8 minutes, stirring consistently, until the mixture becomes very thick. Pour the filling over the base and chill in the fridge until firm.

Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Spread the melted chocolate over the filling. Leave to set, then cut into slices.

I hope you all have a wonderful Christmas and New Year!

Day 6: Candy Cane Ice Cream Sandwiches

So I spent most of the summer promising you a recipe for ice cream sandwiches. At least I made it in the same calendar year, haha. I thought I would take the festive favourite candy cane ice cream and make it into an even yummier treat!

The cookie part of the recipe comes from The Perfect Scoop, by David Lebovitz. Which has lots of delicious ice cream recipes as well as treats to go along with the creamy dessert.

Ingredients

1/2 cup unsalted butter, room temp.
1 cup sugar
1 large egg, room temp.
1 tsp vanilla extract
6 tbsp unsweetened cocoa powder (the recipe specifies Dutch-processed, but I just used what I had in the cupboard)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt

Directions

1. Preheat oven to 350°F, line two baking sheets with parchment paper.
2.  In stand mixer beat together butter and sugar until smooth. Beat in egg and vanilla.
3. In separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir dry ingredients gradually into butter mixture, until completely incorporated.
4. Form dough into 1 1/2" balls, and on baking sheets flatten into 3" circles. (I chose to roll out the dough and cut smaller circles to make 'mini' sandwiches, you choose what works best for you!)
5. Bake for 20 minutes, rotate tray halfway through baking.
6. Once completely cooled scoop ice cream between two cookies, press together, and wrap. I wrapped mine in parchment paper.

I used Presidents Choice Candy Cane Ice Cream, but if that doesn't tickle your fancy then whatever ice cream you prefer would go wonderfully with these cookies, and they don't go soggy when stored with the ice cream. Delicious!

Be sure to stop by tomorrow and link-up any of the recipes you have tried, or another one you are bursting to share!

xox

Day 5: Cookie Dough Truffles

^{Last year one of my guest bakers happily shared a recipe for cookie dough bites, and as delicious as those looked I was a little scared to try them. When I was small my mother told me not to eat the raw cookie dough because it might make me sick. Whether or not it's true it has scared me away from raw cookie dough (for the most-part) ever since.} 

^{This recipe is great just for that reason, it has the wonderful sweet taste of cookie dough, without raw egg or flour. Everything is safe as is, and the fact that these delicious little treats are coated in chocolate and topped with sprinkles just makes them irresistible!}

^{From the Robin Hood Baking Hour, you can find it here. (yes that commercial with the cute little kids!)}

   

Ingredients:

½ cup butter, softened
¾ cup brown sugar, packed
1 tsp pure vanilla extract
1 ¼ cups graham cracker crumbs
1 ½ cups quick cooking rolled oats
¼ tsp salt
1 can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 ½ lbs Milk, White or Dark Chocolate Bar, melted

Directions:

1. Line baking sheets with Parchment Paper.
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy, about 1-2 minutes. Stir in vanilla. Mix in graham cracker crumbs, oats and salt. Add sweetened condensed milk, mixing well. Stir in chocolate chips.
3. Freeze 30 minutes, or until dough is firm. Roll dough into 1” (2.5 cm) balls and freeze 30 minutes, or until firm.
4. Dip cookie dough balls into melted chocolate to cover, allowing excess chocolate to drip off. Return to baking sheet and chill in refrigerator or freezer until set. Serve cold.

Note:

To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.

I know, delicious, I told you. Now go make some! And you better come back tomorrow, I'll be sharing a shop update and of course Day 6!

Happy Baking!

xox

Day 3: Chewy Bacon Butterscotch Cookies

I know what you are saying... Bacon? In a cookie? But believe me, it is delicious! This salty sweet combo is sure to please just about anyone. And since it is as simple as any old oatmeal cookie you really don't have a reason not to try it. ;)

The recipe comes the Robin Hood Baking Hour, and can be found here.

Ingredients:


Bacon:
10 bacon strips
⅓ cup brown sugar, packed
Cookie:
½ cup oats
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 eggs
1 tsp pure vanilla extract
1 cup butterscotch chips

Directions:

1. Bacon: Preheat oven to 350°F (180°C). Line a baking sheet with foil. Place rack on top of baking sheet. Place bacon in medium bowl. Toss with ⅓ cup brown sugar. Arrange bacon in a single layer on rack.
2. Sprinkle any sugar left in the bowl over the bacon. Bake for 20 minutes. Turn bacon over and bake for an additional 10-15 minutes until golden. Transfer to a cutting board, let cool and chop into small pieces.
3. Cookie: Line baking sheets with Parchment Paper.
4. In a food processor or blender, process oats until finely ground.
5. Transfer ground oats to a medium sized bowl and stir in flour, baking powder, baking soda and salt. Set aside.
6. In a separate bowl, using an electric mixer, beat butter and sugars until smooth. Add eggs and vanilla, beating until well combined. Add flour mixture, in small additions, until well mixed. Stir in butterscotch chips and bacon.
7. Place heaping tbsp of dough 2” apart on prepared baking sheets.
8. Bake in preheated oven 12-15 minutes, or until edges turn golden brown. For softer cookies, bake 12 minutes or for crispier cookies, bake 15 minutes. 

So was day three worth waiting for? I sure hope so! I'd love to hear your thoughts on this recipe, especially if you give it a try!

Happy Baking!
xox