the authentic nut

Loaded Oatmeal Cookies

2013-05-22T22:08:00.001-07:00

Adapted from here

1 1/2 cups rolled oats
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup walnut pieces

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl mix together oats, flour, baking powder, and baking soda.
3. In another large bowl, cream butter, sugar, and brown sugar until light and fluffy. Blend egg and vanilla.
4. Blend flour mixture into butter mixture and then fold in coconut, chocolate chips, butterscotch chips, and walnut pieces.
5. Scoop heaped tablespoon fulls onto baking sheet, spaced about 3" apart, and then flatten slightly.
6. Bake 8-10 minutes until golden brown on the bottom. Let sit on pan for a few minutes before transferring to wire rack to cool completely. Serve & enjoy!

Makes 35-40 cookies.

Pastry Cream

2013-05-21T17:00:00.004-07:00

Whether I'm in need of a quick filling for a cake or tart, or whipping up some Eclairs, Profiteroles, Bee Sting Cake or Skolebrød, this is my go-to pastry cream recipe! Adapted from Joy of Baking

3 egg yolks*
1/4 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1 1/4 cups milk (whole or 2%)
1 teaspoon vanilla
1/2 cup whipped cream (optional)

1. In a heatproof bowl mix together sugar and egg yolks. Sift together the flour and cornstarch and add to the egg mixture, mixing until a smooth paste forms.
2. In a saucepan bring the milk just to a boil, until it's foamy. Remove from heat and slowly drizzle into egg mixture, whisking constantly. Pour the mixture back into the saucepan.
3. Place the mixture back over medium heat and cook until boiling and thickened. Remove from heat and stir in vanilla. Transfer pastry cream into a bowl and cover with plastic wrap, touching the surface of the cream.
4. Cool mixture to room temperature and then keep refrigerated until needed, up to 3 days. Stir before using to break up any clumps. For a lighter pastry cream fold in 1/2 cup whipped cream to cooled pastry cream.

*Freeze the eggwhites for a later date! Info here.

Fastelavnsboller (Cream Bun)

2013-05-21T12:51:00.001-07:00

Sweet Dough:
1 package quick rise yeast
1 teaspoon sugar
1/4 cup warm water (110°F)
1 cup warm milk (110°F)
50 grams butter, softened
40 grams sugar
Pinch salt
2 eggs
550 grams flour
eggwash
Filling:
1 1/2 cups whipping cream
3 tablespoons instant vanilla pudding powder
1/3 cup icing sugar
Topping:
icing sugar

1. In a small bowl combine the yeast with 1 teaspoon sugar and warm water. Let stand until foamy, about 5-10 minutes.
2. In a stand mixer fitted with a paddle attachment, mix warm milk, butter, sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well.
3. Add the flour and mix well. The dough will be very sticky. Scrape down the sides of the bowl and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled, about 30-40 minutes.
4. Deflate dough and turn out onto a floured surface. Knead a few minutes and add flour as needed. Divide into 16 pieces, weighing 2 ounces each. Using floured hands, round each piece into a ball.
5. Place on baking sheets lined with parchment paper, space at least 2" apart, about 8 per pan. Cover with damp towels and let rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 375°F and brush tops of dough with eggwash. Bake sweet rolls until golden brown on top and browned on the bottom, about 12 minutes. Let cool completely before filling.
7. Using a stand or hand mixer, whip cream until soft peaks form. Add pudding powder followed by icing sugar, and continue to whip until stiff peaks form. Place into a piping bag fitted with a large star tip.
8. Cut buns in half using a serrated knife and pipe whipped cream filling in the middle. Place the top back on and dust with icing sugar. Serve & enjoy!

Makes 16.

Custard Tarts

2013-05-18T21:00:00.000-07:00

Adapted from All Recipes

450 grams puff pastry
6 egg yolks
1/2 cup milk
1/2 cup whipping cream
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla

1. Preheat oven to 375°F and grease regular muffin pan. Roll out puff pastry until about 1/4" thick, use a 4.5" round cookie cutter to cut out pieces of pastry to fit in the muffin cavities.
2. In a saucepan over medium heat, whisk together milk, whipping cream, sugar, and cornstarch. Stir constantly until mixture is hot to the touch.
3. Slowly drizzle half of the hot milk mixture into the egg yolks to temper them, whisk constantly. Slowly pour the egg yolk mixture back into the hot milk mixture and place saucepan back over the heat.
4. Cook and stir the custard until thickened, about 5 minutes. Drop custard by tablespoonfuls into the puff pastry cases. Bake 20 minutes or until pastry is golden brown and custard is lightly browned.
5. Cool tarts completely and then, if desired, chill for about 2 hours before serving. Serve and enjoy!

Makes 1 dozen.

Bee Sting Cake (Bienenstich)

2013-05-14T18:42:00.000-07:00

I followed the recipe by Smitten Kitchen. Instead of baking one 9" round I bake my cakes in a jumbo muffin pan, giving me 6 cakes all together, although I probably could have made 8. I also added some whipped cream stabilized with instant vanilla pudding powder to my pastry cream. This cake is delicious and freezes well!

Butterscotch Bundt Cake

2013-05-13T17:58:00.000-07:00

1 box yellow or vanilla cake mix

1 small* instant vanilla pudding

1 small instant butterscotch pudding

1/2 cup canola oil

1 1/4 cups water

4 eggs

1/2 cup butterscotch chips

Ganache:

1 cup butterscotch chips

1 tablespoon butter, softened

1/3 cup whipping cream

Topping:

drizzle of caramel sauce

butterscotch chips

1. Preheat oven to 350°F. Grease and flour 10" bundt pan.

2. In a large bowl whisk together cake mix, pudding mixes, canola oil, water, and eggs. Stir in butterscotch chips. Pour batter into prepared bundt pan.

3. Bake cake 55-60 minutes or until toothpick comes out clean. Let cake cool for about 10 minutes before inverting onto a wire rack to cool completely.

4. Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour over butterscotch chips and let sit 3 minutes. Whisk until smooth and let cool to thicken.

5. Top cake with ganache, a drizzle of caramel sauce, and sprinkle over a few butterscotch chips. Serve & enjoy!

For mini bundt cakes, fill molds half full with batter and bake 20 minutes.
*3.4 ounces, four 1/2 cup servings.

Apple Butterscotch Scones

2013-05-11T21:28:00.000-07:00

Adapted from Devon Scones

225 grams flour
4 teaspoons baking powder
1/4 teaspoon salt
25 grams sugar
50 grams butter
150 ml milk
1 small apple, peeled, cored, and chopped
1/2 cup butterscotch chips
Topping:
1 beaten egg

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Rub the butter into the flour until only fine pieces remain, the mixture should resemble breadcrumbs. Stir in apple and butterscotch chips.
3. Add milk to flour mixture and stir with a fork until soft dough forms. Turn out dough onto lightly floured surface, and handling as little as possible, pat into a 1" thick circle.
4. Using a 2" cookie cutter, cut out scones and place onto prepared baking sheet. Brush tops with beaten egg and bake 12-15 minutes or until golden brown on the top and bottom.
5. Place scones on a wire rack to cool. Serve with cream and jam along with a cup of tea!

Makes 8 scones.

Devon Scones

2013-05-08T16:22:00.000-07:00

Adapted from Essentially England

225 grams flour
4 teaspoons baking powder
1/4 teaspoon salt
25 grams sugar
50 grams butter
150 ml milk
1 beaten egg, for brushing

1. Preheat oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Rub the butter into the flour until only fine pieces remain, the mixture should resemble breadcrumbs.
3. Add milk to flour mixture and stir with a fork until soft dough forms. Turn out dough onto lightly floured surface, and handling as little as possible, pat into a 1" thick circle.
4. Using a 2" cookie cutter, cut out scones and place onto prepared baking sheet. Brush tops with beaten egg and bake 7-10 minutes or until golden brown on the top and bottom.
5. Place scones on a wire rack to cool. Serve with cream and jam along with a cup of tea!

Makes 8 scones.

Chocolate Orange Madeleines

2013-05-04T20:48:00.000-07:00

Adapted from Laura In The Kitchen

2 eggs
1/2 cup sugar
1 teaspoon vanilla
zest of 1 orange
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, melted
Topping:
1 cup melted chocolate chips

1. Preheat oven to 350°F. Grease and flour madeleine pan and set aside.
2. In a large bowl, whisk together eggs and sugar until thickened and pale in colour, about 3-4 minutes on high speed.
3. Reduce speed and add the vanilla, orange zest, flour, salt, and baking powder. Slowly drizzle in melted butter and mix until everything is combined.
4. Drop batter by tablespoonfuls into molds, filling about half full. Bake 8-12 minutes until edges are golden brown and toothpick comes out clean.
5. Turn out madeleines and let cool completely before dipping into melted chocolate. Let chocolate set and then serve & enjoy!

Makes about 2 dozen.

Little Chocolate Cakes

2013-05-04T20:39:00.000-07:00

Adapted from Nestle

1/2 cup sugar
3 eggs
1/2 cup vegetable oil
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
1 cup semi sweet chocolate chips, melted
1 can (300ml) sweetened condensed milk
Topping:
1 cup semi sweet chocolate chips
2 tablespoons butter
3-4 tablespoons cream

1. Preheat oven to 350°F and grease your mini loaf pan. In a large bowl blend together sugar, eggs, and oil for about 2 minutes or until pale and thickened.
2. In a bowl sift together flour, baking powder, baking soda, and cocoa powder. Add to egg mixture followed by melted chocolate and sweetened condensed milk. Stir until well combined and thick batter forms.
3. Divide batter among molds, filling 1/2 full. Bake 22-25 minutes or until toothpick comes out with just a few moist crumbs. Let cool completely before icing.
4. In a large bowl place chocolate chips and butter. Microwave on high for about 1 minute, stirring after 30 seconds, until chocolate has melted. Add cream and heat for another 20 seconds on high. Stir until smooth.
5. Dip tops of cooled cakes into the chocolate and then let topping set before serving. Enjoy!

Makes 1 dozen.

Orange Quick Bread

2013-05-01T13:11:00.001-07:00

Adapted from Henri Bakes

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 tablespoon lemon juice
1/4 cup fresh orange juice
2 tablespoons canola oil
1 egg
1/2 teaspoon vanilla
3/4 cup sugar
zest of 1 orange

1. Preheat oven to 350°F and grease 9x5" loaf pan or paper mold. In a large bowl mix together flour, baking powder, baking soda, and salt. Set aside.
2. In a bowl mix together milk and lemon juice. Let stand until mixture starts to curdle, about 5 minutes. Whisk in orange juice, canola oil, egg, and vanilla.
3. In a large bowl mix together sugar and orange zest. Add milk mixture and stir well. Add flour mixture, all at once, and stir well just until batter forms. Pour batter into prepared pan.
4. Bake loaf for 50-60 minutes or until browned on top and toothpick inserted in the center comes out clean. Let cool to room temperature and then slice & serve!

Makes 1. I've called this a "quick bread" rather than loaf as it is dryer and not cake-like. This bread goes well with jam!

Strawberry Chocolate Chip Scones

2013-04-28T19:13:00.000-07:00

Adapted from Pastry Affair

2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, cold
1/2 cup chopped strawberries
1/2 cup chocolate chips
1 egg
1 teaspoon vanilla
2/3 cup milk
Topping:
eggwash
sugar

1. Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl mix together flour, baking powder, salt, and sugar. Cut in butter until the size of small peas. Stir in fruit and chocolate.
2. In a small bowl whisk together egg, vanilla, and milk. Add to dry ingredients and stir with a fork until dough comes together. Turn out onto a floured surface and pat into an 8" circle.
3. Cut circle in 8 sections and place onto prepared baking sheet. Brush tops with eggwash and sprinkle with sugar. Bake scones 20-30 minutes or until browned on the top and bottom. Serve & enjoy!

Makes 8.

Cinnamon Pinwheels

2013-04-25T20:04:00.002-07:00

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/3 cup cold butter
3/4 cup milk
Filling:
2 tablespoons butter, softened
1/2 cup packed brown sugar mixed with 1 1/2 teaspoons cinnamon
Topping:
1 tablespoon cream
2 tablespoons pearl sugar

1. Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl mix together flour, baking powder, salt, and sugar. Cut in butter until the size of small peas. Using a fork, stir in milk until dough forms.
2. Turn out dough onto a lightly floured surface. Roll dough out into a 5x12" rectangle. Spread surface with softened butter and then sprinkle over cinnamon sugar, pressing down to help the filling stick to the dough.
3. Starting from the long side closest to you, roll up dough tightly until you get a log. Cut log into 12 pieces and place cut side down onto the prepared baking sheet.
4. Brush tops of pinwheels with cream and then sprinkle each with some pearl sugar. Bake 18-20 minutes or until golden brown on top and browned on the bottom. Let cool then serve & enjoy!

Makes 1 dozen.

Nazook (Armenian Pastry)

2013-04-11T18:21:00.003-07:00

Adapted from Gastromony

Pastry Dough:
3 cups flour
2 1/2 teaspoons quick rise dry yeast
1 cup sour cream (I used 14% MF)
1 cup butter, softened
Filling:
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla
Eggwash:
2 egg yolks

1. In a large bowl of a stand mixer, fitted with the paddle attachment, stir together flour and yeast. Add sour cream and butter and mix until clumpy.
2. Switch to dough hook and knead for about 5 minutes until dough forms one ball and no longer sticks to the sides. Place dough into an airtight container and chill 3-5 hours or overnight.
3. Preheat oven to 350°F and line baking sheets with parchment paper. For the filling, mix together flour and sugar. Cut in butter until mixture is crumbly and sand like. Mix in vanilla and divide filling into 4 portions.
4. Divide pastry dough into 4 equal portions. On a lightly floured surface, roll 1 dough portion into a rectangle, about 5x10". Dough should be thin but not transparent.
5. Take 1 portion of filling and scatter evenly over the dough and use a rolling pin to flatten the filling into the dough. Starting at a long end, tightly roll up into a log and flatten slightly. Brush log with eggwash.
6. Divide the log into 10 pieces and place onto the prepared baking sheet. Bake until deep brown on top and golden brown all over, about 30 minutes. Let cool until warm and serve with tea! Enjoy!

Makes 40. For best keeping, store Nazook in an airtight container.

Lemon Delight

2013-04-10T19:54:00.001-07:00

Adapted from Crouton Cracker Jacks

Crust:
1 cup flour
1/2 cup chopped pecans
1/2 cup butter, softened
Cream Cheese Layer:
8 oz cream cheese, softened
1 cup icing sugar
1 cup cool whip
Lemon Layer:
2 packages (3.4oz each) lemon instant pudding
2 2/3 cups milk
Topping:
cool whip

1. Preheat oven to 375°F. In a large bowl mix together flour, pecans, and butter until crumbly. Press into the bottom of an 8x11" dish. I used a to-go foil container with a lid, to make for easy chilling.
2. Bake crust for 15 minutes or until just browned around the edges. Let cool completely. In a large bowl cream together cream cheese and icing sugar. Stir in cool whip until combined.
3. Spread cream cheese mixture over the cooled crust. In a large bowl whisk together pudding mix and milk until smooth and pour over cheese layer. Cover and chill until set, about an hour.
4. Top bars with cool whip and sprinkle chopped pecans over top. Cover and chill overnight. Slice & serve!

Makes 15 bars.

Chocolate Eclairs

2013-03-28T20:50:00.001-07:00

Choux Pastry:
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup water
1/4 cup unsalted butter, cubed
2 eggs, lightly beaten
1 egg, beaten (for brushing)
Pastry Cream Filling:
2 1/4 cups milk (I used 1%)
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 cup flour
2 teaspoons vanilla
Chocolate Topping:
1/4 cup cream
3 ounces semi sweet chocolate

1. First prepare the pastry cream. In a large bowl whisk together egg yolks, sugar, and 1/4 cup milk. Whisk in cornstarch and flour until smooth. Set aside.
2. In a saucepan over medium heat, stirring often, bring the 2 cups of milk to a gentle boil. Gradually pour one third of the hot milk into the egg mixture, to temper the eggs, whisking constantly. Pour remaining hot milk into egg mixture.
3. Pour mixture back into saucepan and place over medium high heat, whisking constantly until mixture boils and thickens, about 5 minutes. Turn heat to low and continue cooking for 1 minute. Stir in vanilla.
4. Transfer pastry cream into a bowl and cover with plastic wrap, covering the surface of the cream to prevent a skin from forming. Chill for at least 2 hours.
5. For the eclair shells, in a small bowl mix together flour, salt, and sugar. Set aside. In a pot over medium heat, place water and butter and bring mixture to a boil, making sure the butter is completely melted before it boils.
6. As soon as the water/butter boils, remove from heat and stir in flour mixture all at once until a thick ball of paste forms. Place back on the heat and continue to stir and cook for 1-2 minutes.
7. Transfer dough into the bowl of an electric mixer or a food processor. Blend mixture on low speed for 1-2 minutes to release steam and cool to lukewarm. Once mixture has cooled blend in the 2 eggs until smooth.
8. Transfer mixture to a piping bag fitted with a large round tip or a large ziploc bag with the corner cut off. On a parchment lined baking sheet pipe nine, 3" long logs. Brush with the remaining beaten egg.
9. Bake shells for 15 minutes at 400°F then reduce heat to 350°F and continue baking 30-35 minutes until golden all over and dry and airy in the center.
10. Poke holes in the ends of each shell (I used my flower nail) and let them cool completely on a wire rack. For chocolate topping, place chocolate in a bowl. Heat up cream until hot and pour over chocolate, stirring until smooth. Let cool.
11. Once eclair shells are completely cooled and chocolate topping has cooled to room temperature and is slightly thickened, you are ready to assemble the eclairs. The pastry cream should be chilled by now.
12. To put together the eclairs, pipe them full with pastry cream and top with chocolate topping. Chill for a few minutes to allow topping to harden. Serve & enjoy!

Makes 9. For best keeping, store eclairs in an airtight container in the fridge.

Little Lemon Cakes

2013-03-26T20:50:00.000-07:00

Adapted from The Food Network

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (I used sour cream)
1 cup sugar
2 eggs
zest of 2 lemons (about 2 teaspoons)
1/2 teaspoon vanilla
1/2 cup vegetable oil (I used melted butter)
Glaze:
2 cups icing sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350°F. Grease mini loaf pan molds and line each with a strip of parchment paper.
2. In a large bowl mix together flour, baking powder, and salt. Set aside. In a large bowl whisk together plain yogurt, sugar, eggs, lemon zest, vanilla, and vegetable oil. Add dry ingredients and stir until combined.
3. Divide batter among prepared loaf molds, filling half full. Bake cakes for 20-22 minutes or until golden brown around the edges and toothpick comes out clean. Let cakes cool completely before glazing.
4. For the glaze, in a bowl mix together icing sugar and start by adding 2 tablespoons of the lemon juice. Gradually add more lemon juice until a smooth paste forms that can flow.
5. Glaze the tops of each cake and let stand until glaze has set, at least 15 minutes. Serve & enjoy!

Makes 1 dozen.

Hot Cross Buns

2013-03-22T21:17:00.002-07:00

Adapted from The One Pot Chef

4 cups flour
1/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 packages quick rise dry yeast (2 1/4 teaspoons each)
1 cup sultana raisins
1 tablespoon orange zest
1/2 tablespoon lemon zest
1 egg
60 grams butter, melted
1 1/2 cups warm milk (110°F)
Paste:
1/3 cup flour
1/4 cup water
Topping:
2 tablespoons apricot or peach jam, melted

1. In a large bowl mix together flour, sugar, salt, cinnamon, nutmeg, yeast, raisins, and zests. Set aside. In a small bowl mix together egg, melted butter, and warm milk. Add to dry ingredients and stir on low speed until dough forms.
2. Knead by hand or using a stand mixer until dough is smooth and elastic, about 5-7 minutes. Place dough into a greased bowl and cover tightly with plastic wrap. Let dough rise in a warm place, until doubled in bulk, about an hour. I put mine in the oven with the oven light on.
3. Grease 9x13" pan and line the bottom with parchment paper. On a lightly floured surface, punch down dough, and divide into 12 equal size pieces, about 3.5 ounces in weight each. Form each piece into a ball and place into pan. Use the scissors and cut an "x" into the top of each ball.
4. Cover pan with plastic wrap and let rise until doubled, about 30-45 minutes. In a small bowl mix together flour and water to form a paste. Place into a piping bag or plastic bag and pipe an "x" on each bun and brush tops with melted jam.
5. Bake buns at 350°F for 25-30 minutes or until golden brown and hollow sounding when lightly tapped. Serve warm with butter and jam. Enjoy!

Makes 1 dozen.

Peanut Butter-Oatmeal & Chocolate Chip Snack Bars

2013-03-11T19:57:00.000-07:00

Adapted from Epic Curious

1 cup flour
1/2 cup rolled oats
1/4 cup rolled oats, ground
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons vanilla
2/3 cup chocolate chips

1. Grease and line each mini loaf pan cavity with a piece of parchment paper.
2. In a bowl mix together flour, rolled oats, ground rolled oats, baking soda, baking powder, and salt. Set aside. In a large bowl cream together butter and sugars until light and fluffy. Blend in egg and vanilla.
3. Add dry ingredients to wet ingredients stirring until combined. Stir in chocolate chips. Cover cookie dough with a lid or plastic wrap and refrigerate for 1 hour or up to 1 week. Preheat oven to 325°F.
4. Using a small cookie scoop or 1/8 cup, scoop out cookie dough and place into cavities, pressing flat with a spoon. Bake 15-18 minutes or until golden brown.
5. Let bars cool for 5 minutes in the pan before placing on a wire rack to cool completely. Once bars have cooled, serve & enjoy!

Makes 20.

High Tea

2013-03-07T17:35:00.002-08:00

The Sweet:

Mini Chocolate Bundt Cakes

Lemon Squares

Fairy Cakes

Grapes, Blackberries, & Strawberries

The Savory:

Flakes of Ham Pinwheel Sandwiches

Turkey & Cucumber Triangle Sandwiches

Cherry Tomatoes

Fairy Cakes

2013-03-07T17:25:00.000-08:00

Adapted from Cakes & Slices

120 grams butter, softened
170 grams sugar
185 grams flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 eggs
whipped cream
jam
icing sugar

1. Preheat oven to 350°F and line muffin pan with cupcake liners. In a large bowl cream together butter, sugar, flour, baking powder, milk, and eggs until smooth and pale, 1-2 minutes.
2. Divide batter among cupcake liners, filling two-thirds full. Bake 25-30 minutes or until golden brown and toothpick comes out clean. Let cool completely.
3. Cut the tops off of each cupcake, and cut in half to make the "wings". Fill the indentation with whipped cream then place the wings on and some jam in the center. Dust with icing sugar before serving. Enjoy!

Makes 1 dozen.

Lemon Squares

2013-03-07T17:24:00.000-08:00

Adapted from All Recipes

Crust:
2 cups flour
1 cup icing sugar
1 cup butter, melted
Filling:
4 eggs
2 cups sugar
1 teaspoon baking powder
1/4 cup flour
1/2 cup plus 2 tablespoons fresh lemon juice
zest of 1 lemon

1. Preheat oven to 350°F and line 9x13" pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl mix together flour, icing sugar, and melted butter. Press dough into prepared pan and bake for 20 minutes or until golden brown.
3. In a bowl mix together sugar, baking powder, and flour. In a large bowl whisk together eggs and add sugar mixture, whisking until smooth. Stir in lemon juice and zest.
4. Pour filling over crust and bake squares for 30 minutes or until golden brown. Let cool completely before removing from pan and cutting into squares. Serve & enjoy!

For best keeping, store squares in the fridge.

Homemade HobNobs

2013-03-05T20:57:00.000-08:00

Adapted from Sweet CS Design

1 1/4 cup rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons sugar
1/2 cup plus 1 tablespoon butter or golden crisco shortening
1/2 tablespoon corn syrup
1/4 teaspoon vanilla
Topping:
1/2 cup milk or semi sweet chocolate chips, melted

1. Preheat oven to 350°F and line baking sheets with parchment paper. In a food processor combined rolled oats, flour, baking powder, baking soda, brown sugar, and sugar.
2. On low speed or using pulse, add butter, corn syrup, and vanilla. Mix until dough forms. Take 1 tablespoon of dough at a time and roll into a ball. Place dough balls onto baking sheet.
3. Flatten each ball with the bottom of a glass. Bake cookies for 12 minutes until evenly golden brown. Let cookies firm up for 5 minutes on the pan before transferring to a wire rack to cool completely.
4. Spread some melted chocolate on the cooled cookies and use a toothpick to create the classic HobNob design. Let chocolate set then serve and enjoy!

Makes 1 1/2 dozen cookies. Best served with a cup of tea.

Mini Chocolate Bundt Cakes with Chocolate Ganache

2013-03-05T20:47:00.000-08:00

Adapted from Grit.com

1 ounce semi sweet chocolate chips
1/2 cup strong coffee
1 cup sugar
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup butter, melted
1/2 cup sour cream or plain yogurt
1/4 teaspoon vanilla
Ganache Topping:
1/4 cup cream
3 ounces semi sweet chocolate chips

1. Preheat oven to 300°F and grease 6 mini bundt pans. In a small bowl mix together coffee and semi sweet chocolate chips and microwave in 30 second intervals until chocolate is completely melted. Set aside.
2. In a large bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In another large bowl whisk egg until light and pale and then gradually drizzle in melted butter.
3. Add sour cream and vanilla to the egg mixture and stir until smooth. Gradually stir in the cooled coffee mixture followed by the dry ingredients, adding all at once, and stir until smooth and combined.
4. Divide batter among prepared bundt pans, filling half full. Place pans onto baking sheet and bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Invert cakes onto a wire rack to cool.
5. While cakes are cooling, prepare ganache. Microwave cream until hot, but not boiling, about 40 seconds. Pour hot cream over chocolate chips and let sit 5 minutes. Stir until mixture is smooth and glossy.
6. Once ganache has cooled, pour some over each cooled cake. Serve with a dollop of whipped cream and or some fresh berries. Enjoy!

Makes 1/2 dozen mini bundt cakes.

Brown Sugar Scones

2013-03-03T18:47:00.001-08:00

Adapted from Crisco Canada

1 3/4 cups flour
4 teaspoons baking powder
1/2 cup lightly packed brown sugar
1/3 cup golden crisco shortening
1/3 cup currants
1 egg
1/2 cup milk
Topping:
1 tablespoon cream
2 tablespoons brown sugar

1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, and brown sugar. Cut in crisco with a pastry blender or two knives until the size of small peas. Stir in currants.
3. In a bowl whisk together egg and milk. Add to dry ingredients and stir with a fork until soft dough forms. Turn dough out onto a lightly floured surface and shape into a 7" wide round, about 1" thick.
4. Cut the round into 8 triangles and place onto baking sheet. Brush tops with cream and sprinkle with brown sugar. Bake 12-15 minutes or until golden brown and hollow sounding when gently tapped.
5. Let scones cool then serve with butter and jam if desired. Enjoy!

Makes 8.