Gingerbread Cupcakes

Christmas is just a couple days away and I am just baking non-stop! These cupcakes are a new holiday favorite of mine that I created for my parents holiday party. They have the perfect classic gingerbread flavor and everyone said they weren't overly sweet and paired perfectly with a cup of tea or coffee. 

INGREDIENTS

 cupcakes

• 1½ cups flour
• 2 tablespoons ground ginger
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1½ cups butter
• 1 cup sugar
• ½ cup brown sugar
• 3 tablespoons molasses
• 4 eggs, at room temperature
• 1½ teaspoons vanilla
• 
  

 Frosting

• 4 cups powdered sugar
• 4 ounces cream cheese, softened
• 1 tablespoon cinnamon
• ½ teaspoon vanilla
• 2-4 tablespoons heavy cream

INSTRUCTIONS

1. Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
2. In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
3. Divide batter evenly among the lined cups, filling each ¾ full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
4. When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container 

Happy Holidays!

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Cranberry Bliss Bars

 These bars are very reminiscent of the classic Starbucks Bliss Bars. They are the perfect sweetness and the excellent indulgence on a cold winter night. They pair wonderfully with a warm cup of coffee.

Yield: 2 1/2 dozen bars

Ingredients:

BLONDIE LAYER:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white chocolate chips

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white chocolate chips
1/2 cup dried cranberries, chopped

Directions:

1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.

2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve. 

Happy Hoildays

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Eggnog Snickerdoodles

 My family loves eggnog especially me and my little sister, so I knew these these cookies would be a huge hit . These cookies are thick and soft, with a complementing eggnog flavor. The spices add a nice flavor to the cookie while contributing to the classic eggnog flavor we all know and love. These cookies stay soft and moist for longer then any other cookie I have made ever made. These cookies turned out so well, I will be sure to make a few batches for my friends and family this holiday season.

Yield: 4 1/2 dozen

Ingredients

1 cup butter, softened
2 2/3 cups sugar, divided
1 eggs
1 teaspoon vanilla 
1 cup eggnog
4 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon 

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy.
3. Beat in the egg and vanilla.
4. In a large bowl, whisk together the flour, baking powder and salt.
5. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
6. Mix together 2/3 cup sugar, ground nutmeg and cinnamon  in a small bowl.
7. Shape the dough into rounded ball about a table spoon amount ; roll in sugar and spice mixture.
8. Place 2 inches apart on ungreased baking sheets and bake for 10-12 minutes, or until cookies are just set and golden on the bottom.

Happy Holidays 

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Holiday Treats

Hi guys! I apologize for the extend absence but I'm back now and I though I'd kick it off with some of my old holiday favorites.When I think of the Holidays I think of decorating the tree, spending time with family, watching Christmas shows and of course baking. The love for baking started with my great granny, who passed it to my mom, who passed it to me. My family bakes a variety of sweet treats during the holiday season. Every year we make goodies for our friends and neighbours we look forward to making up platter and bags for the special people in our lives. What better way to say thank you for being my teacher, my friend, my neighbour than something homemade and yummy. 

Butter tarts

2 eggs

½ cup melted butter

1 1/3 cups brown sugar

1 tbsp vinegar

1 cup craisins

1/3 cup chopped walnuts

Mix all ingredients in a bowl and then scoop into tart shells filling about ¾ full. If using frozen, Tenderflake are my favorite. Or you can make the pastry from scratch. Bake in 400 degrees for approx 15-20 or until filling and shell are golden, the filling will puff up but settles as it cools.

Empire cookies

cookies

½ cup butter

½ cup granulated sugar

1 egg

1 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

Topping

I cup icing sugar, sifted

¼ tsp almond extract

I tbsp hot water

½ cup jam

1.       Cream butter, add sugar, creaming well.

2.        Beat in egg and vanilla.

3.       Combine flour and baking powder; gradually add to creamed mixture

4.       On lightly floured surface, roll out dough to 1/8 inch thickness

5.       Cut into 2 inch rounds; place on cookie sheets.

6.       Bake in the oven at 350 degrees for about ten minutes or until very lightly browned at the edges.

7.       Let cool thoroughly

8.       Spread half of the cookies with jam; top with remaining cookies.

9.       Combine icing sugar, almond extract and enough hot water to make a thin icing; frost tops of              cookies. Top each with a bit of sprinkles. Store in a covered tin. Makes about 24 cookies.

Ginger spice cookies

2 ½ cups all-purpose flour, sifted

1 ½ tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

1 cup of unsalted butter

¾ cup brown sugar

1 tbsp grated orange zest

1 egg

1.       Preheat oven 350 f

2.       Sift together the flour, ginger, cinnamon, cloves and salt into a bowl; set aside.

3.       Combine the butter, brown sugar, orange zest, and egg in a large bowl

4.       Using an electric mixer set on medium speed beat until light and fluffy.

5.       Reduce the speed to low, add the flour mixture and mix until well blended.

6.       Pack the dough into a cookie press. Fit with desired disk design.

7.       Press the dough out onto ungreased baking sheet, spacing the cookies 1 inch apart

8.       Bake until just firm to the touch, about 12-15 minutes.

9.       Transfer the cookies to wire racks to cool

10.   Store in an airtight container at room temp for up to 5 days

11.   Makes about 4 dozen cookies.

Caramel Biscuit

Biscuit

½ cup butter

¼ cup castor sugar

¾ self rising flour

Caramel

¼ cup castor sugar

3 tbsp golden corn syrup

¼ cup butter

1 can condensed milk

A few drops of vanilla

7 oz melted chocolate

Cream butter, sugar and then add in flour. Press into a 12 x 8 pan and bake at 350 until golden. Leave to cool.

For the caramel filling put butter, sugar,   corn syrup, vanilla and milk in a sauce pan and melt, then boil for 5 mins. Stirring all the time, when cool pour over biscuit.

When Caramel has set, melt chocolate and pour on top of caramel. Leave to set, a few hours or overnight then cut into bite size pieces. If not eating in a few days its freezes really well.

Whipped shortbread

1 cup of butter

½ cup of icing sugar

1 ½ cups of flour

Cream butter and sugar add flour and beat 8-10 minutes. Drop a small spoon or use cookie press onto cookie sheet. Decorate with sugar sprinkles or dry cherries, if you wish. Bake at 350 for about 10 min until bottoms are lightly brown. Make about 3 dozen small cookies. Recipe double well also.

Happy Hoildays!

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Chocolate Orange Cookies

These cookies are so yummy and a great way to start introducing  some summer flavors into your baking.

Ingredients

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups chocolate chips

Directions

1.Preheat oven to 375 degrees.  

2.In a small bowl, combine flour, baking soda, and salt; set aside.

3.In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. 

4.Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

5.Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. 

6.Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Cinnamon Roll Bread

This loaf is fantastic! My sister had a really early morning baseball game this weekend, so I made this and brought it and everyone LOVED it! Everyone said it was amazingly moist and the flavor was out of this world!( It paired great with the huge cups of coffee we were all drinking). So of course I had to share it with you guys. I hope you enjoy:).  

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
 1/2 teaspoon salt 
1/2 cup granulated sugar
 1 egg – room temperature, lightly beaten
 1 cup milk – I used 1% 
2 teaspoons vanilla extract
 1/3 cup sour cream 
1/3 cup granulated sugar 
2 teaspoons cinnamon
 2 tablespoons water



Directions

1. Pre-heat our oven to 350 degrees and prepare a bread pan by spraying it with non-stick cooking spray or lightly greasing it with butter.

2. In a large bowl combine flour, baking powder, salt, and sugar. 

3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.

4. In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread. 

5.Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.Remove the bread from the pan and allow it to continue cooling completely. 


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Peanut Butter Banana Oatmeal Muffins

These muffins are SO yummy and with no butter or oil, it feels oh so good to indulge in one or a few in my case :). My family has been having these muffins for breakfast everyday this week and they are loving them. The muffins pair perfectly with a smoothie for a breakfast that will really help you jump start your day.

Yield: 18 muffins

Ingredients

1 1/2 cups all-purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons apple sauce
3/4 cup brown sugar
2 large eggs
1 cup mashed banana ( about 3 bananas)
6 tablespoons creamy peanut butter
1 cup buttermilk


Directions

1.Preheat the oven to 350F. Line 18 muffin cups with liners.

2.In a medium bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.

3.In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. 

4.Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended.

5.Divide the batter between the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.



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Lemon Shortbread Cookies

I would just like to start off saying that I am sorry I have been gone for 2 1/2 weeks! I have been so busy this spring break with traveling(with no wifi) and schoolwork that I didn't have time for baking. But I hope this yummy recipe makes up for the lack of blogs.

Ingredients

Cookies

1. 1 cup butter, softened
2. 1 cup powdered sugar
3. 1/4 teaspoon salt
4. 2 tablespoons lemon zest
5. 2 1/2 cup flour

Glaze

1. 1 cup powdered sugar
2. 1 tablespoon milk
3. 1 tablespoon fresh lemon juice

Directions

1. 1.Preheat oven to 375 degrees.
2. 2.Beat butter, sugar, salt and lemon rind until smooth. About 2 minutes. Add flour and blend well.
3. 3.Dough will look like very course sand. Add the lemon juice and beat just a bit more.
4. 4.Gather dough into a ball kneading just a few times so it holds together. Divide in half. Roll out the first half to 1/4 inch thick.
5. 5.Cut out with cookie cutter. I used a 2 1/2 inch circle.
6. 6.Bake on ungreased cookie sheet for 6 minutes. Do not brown. Repeat process for second half of dough.
7. 7. While the cookies bake you can make the icing, start by combine powdered sugar, milk and lemon juice. Stir well. Add more lemon juice or milk until the glaze is desired consistency. Drizzle over cooled cookies.

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The Best Peanut Butter Cookies

This recipe has been hand down through many generations in my family  and now to you guys. These are by far the best peanut butter cookies you will ever have. Their classic flavor is timeless and great for any occasion.

Ingredients

1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 cup granola ( I used Trader Joe's almond granola)


Directions

1. Preheat the oven to 325F and line baking sheets with parchment paper.

2.In a large bowl, cream together the butter and peanut butter.

3.Add the white sugar, brown sugar and eggs. Mix and place aside.

4.In a small bowl, mix together the baking soda and flour.Once all the mixed add the granola    of your choice.

5.Place on baking sheets and bake for 15 min.



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Rasberry Mousse Chocolate Cups

I made these little delights for my family's annual Oscar Sunday Appetizer night. My family loved them! The raspberry mousse paired fantastically with the chocolate cups!

Yield: 12 mousse cups

Ingredients

Mousse

1 cup fresh raspberries
1/4 cup sugar
1 1/2 teaspoons lemon juice
3/4 teaspoon unflavored
1/4 cup cold water
1/2 cup heavy whipping cream

Chocolate cups

2 cups chocolate chips
12 mini baking cups



Directions

1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer the puree to a large bowl. Stir in sugar and lemon juice; set aside.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir the gelatin into the raspberry mixture. Refrigerate until slightly thickened, about 1 hour.

3. Transfer the gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add whipping cream; beat until thickened, about 2 minutes. Cover and refrigerate for about 1-2 hours or until set.

4. Once you've got your mousse in the fridge its time to start the chocolate cups. Melt the chocolate chips at 30 second intervals in microwave string after each time.

5. Spoon the melted chocolate in the mini baking cups; making sure that you cover all sides of the baking cup with chocolate, make sure you leave a little extra at the bottom of the baking cup. Place the chocolate cups in a cupcake tin and refrigerate for a least 30 minutes or until hard.

6.Once the mousse and chocolate cups are ready feel each cup about 3/4 full of mousse and decorate with leftover chocolate shavings.






Here are some of the appetizers me and family made:

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Rainbow Pinwheel Cookies

These cookies were a nice way to brighten up my kitchen a dull winter day. They also aren't super sweet so they are perfect if your not big into sweets but are still craving a cookie.

Yield: makes 50+ cookies

Ingredients

6 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons Vanilla
1 cup Sour Cream
4 different Liquid food coloring colors ( your choice. I did purple, blue, green and yellow)
Rainbow sprinkles

Directions

1.Preheat the oven to 350F and line baking sheets with parchment paper.

2.Whisk together , in a large bowl the flour, baking soda and the salt. Set aside.

3.Blend together the shortening, sugar, eggs, vanilla and sour cream in a medium bowl.

4.With a spatula slowly stir the wet ingredients  into the dry ingredients bowl.

5. Once all the ingredients are evenly combined cover the bowl with plastic wrap and place in the fridge to chill for two hours.

6. Divide dough evenly into four bowls and color each with a different color liquid food coloring. 

7. Once dyed roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 10 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. 

8.Roll edges of the cookie in sprinkles. 

9.Bake the cookies for 10 to 11 minutes, or until done.

10. let cool for a least 10 minutes and enjoy!


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Red Velvet Cheesecake Brownies

These little treats are perfect for Valentines Day! I brought them to school for my friends to sample and everyone really enjoyed them. They are the perfect combination of these three classic treats.

Ingredients

Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Directions:

1.Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with cooking spray.

2.In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

3.Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost mold able texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

4.Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

5.Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

6.Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

7.Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a heart cookie cutter to create the perfect Valentine's Day treat!

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Peanut Butter Cup Overload Cupcakes

I made these cupcakes for my Uncles birthday and he is sucker for peanut butter cups. These cupcakes are super easy to make and a delight to eat.

Ingredients

Cupcakes:

1 3/4 cups all purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
3 eggs
1 1/2 teaspoons vanilla
8 ounces semisweet chocolate, melted
26 mini peanut butter cups

Icing:

4 cups icing sugar
1 cup butter
1 cup peanut butter
5 teaspoons milk


Directions

1. Preheat oven to 350 F. Line muffin tins with paper baking cups and spray them with cooking spray and place one mini peanut butter cup inside each baking cup.

2. Combine flour, sugar, baking powder and salt in a large bowl. Add oil, milk, eggs and vanilla; beat with electric mixer at medium speed for two minutes or until well blended. Stir in melted chocolate until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.

3. Bake 20 to 25 minutes or until a toothpick inserted into the center of a cupcakes comes out clean. Cool cupcakes in pan for 10 minutes and then let cool on a wire rack for 5 minutes or until completely cooled.

4. Well the cupcakes cool you can make the icing by combining all the ingredients listed above with an electric mixer.

5. Ice and decorate with chopped up peanut butter cups.


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