Tuesday, December 29, 2015

Mini Maple Sugar Cones

Taste the  pleasures of these
sweet mini cones.
Made with Quebec Maple Syrup,
marshmallows and goodies
that are sure to satisfy children
 and adults alike.

Ingredients:
1/2 lb Butter
3 1/2 cups Brown Sugar
1/2 cup Maple Syrup
1 can sweetened condensed Milk
1 1/2 cups Minature Marshmallows
Mini Cones (I bought mine at Maxi Store)
We made 72 cones with this recipe.
*********
Sabrina, my grandaughter placed a marshmallow 
in each cones.(Optional)

  • To hold these pointed cones in place, 
    we had to come up with a plan,
    An oven rack did the trick.
    I placed a box under each end of 
    the oven rack to elevate it and
    a piece of parchment paper 
    under to catch any spills.

INSTRUCTIONS
Melt butter over low heat:
Add Brown Sugar, Maple Syrup and
add the Condensed Sweetened Milk
Mix well and boil over medium high heat
 for 5 minutes
Stirring frequently...
Remove from heat  and add the marshmallows
mix until completely blended
 Sabrina and Mathieu 
decorate the cones. 

We used what we had on hand,
 coconut, chocolate and candy sparkles.
Decorate before they harden.

I filled them with a large spoon.
A small ladle works well also.


Let harden a few hours




fun to make
Great to give as gifts.
My daughter will take some
into her work and treat the staff.





Enjoy!

I made these with the flat bottom cones also.
to view my blog click here


thanks for visiting my blog. xo

all pics are my sole original property

Tuesday, December 22, 2015

Cranberry Orange Scones... Drizzled With Orange Glaze



Cranberries and Orange
a delicious combination.

These scones can be
 made with fresh, frozen
or dried cranberries.

Ingredients:
2 cups flour
1/3 cup white sugar
2 1/2 tsp baking powder
1/2 tsp salt (optional)
1/2 cup cold unsalted butter, cut into small pieces
1 cup frozen cranberries, (I cut them in half)
The rind of 1 Orange
2/3 - 3/4 cup milk or cream.

Preheat Oven to 400 degrees
Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt.
Cut butter into flour mixture until resembles coarse crumbs.
Add in Cranberries


Add in Orange rind
Add milk and stir just until combined.
Do not over mix.
Knead the dough 4 or 5 times then pat 
into a circle about 7 inches round. 
Cut this circle into 8 triangles.
Place on baking sheet.


Before cooking, I brushed with Milk
to make a crust. (Optional)
Bake 17-20 mins.,
until crust is brown and crisp.


*************************
Orange Glaze
1 cup Icing Sugar
2-3 tablespoons Orange Juice.

**************************
When baked and still hot, 
(let cool a little)
I drizzled the glaze on the top.





These Scones freeze well.



Thanks for your visit xo












Friday, December 18, 2015

Iced Shortbread Cookies

I made these 
Iced Shortbread Cookies
for Christmas this year.
Sprinkled with sparkling sugar.
(Melt in your mouth cookies)
a dark photo













I used the basic shortbread recipe as follows: 

Ingredients
 2 cups all-purpose Flour
1/4 tsp. salt.
1 cup unsalted Butter at room temperature
1/2 cup Icing Sugar
1 teaspoon pure Vanilla Extract


With an electric beater or hand beater, beat the butter until smooth, about 1 minute.

Add the icing sugar and beat until smooth (about 2 minutes)

Beat in the vanilla extract.



In a bowl whisk the flour with the salt, 

Gently stir in the flour mixture into the butter mixture.




Flatten the dough into a disk shape, wrap in plastic wrap, and chill 

the dough for at least a half hour.



 Preheat oven to 350 deg. with the rack in the middle of the oven

Line two baking sheets with parchment paper

.On a lightly floured surface roll out the dough.

Cut out the cookies with cookie cutters.

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes.

This will firm up and dough and prevent it from losing it shape while cooking.





Bake for about 10-15  minutes, or until cookie edges are lightly browned.

Cool on a wire rack.

For the Royal Icing:
 I used the Wilton recipe found here.
I cut the recipe in half and had enough for all my cookies.

I sprinkled the cookies with White Sparkling Sugar- from Michaels Store.
 A new cookie cutter -A foot-from Stokes




Enjoy...
。*./ \ .˛* .˛.*.★* *★ 。* 
˛. (´• ̮•)*˛°*/.♫.♫\*˛.* ˛_Π_____. * ˛* 
.°( . • . ) ˛°./• '♫ ' •\.˛*./______/~\*. *.˛ 
*(...'•'.. ) *˛╬╬╬╬╬˛°.|田田 |門|╬╬╬╬

all pics are my sole original property

thanks for your visit xo

Wednesday, November 18, 2015

Pumpkin Cupcakes

 I did a lot of Pumpkin baking this Fall.
I saved the sweetest for last.
These cupcakes will disappear fast.
Delicious, moist and light;
great tasting and slightly spicy.

Ingredients:

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp salt
*********************
1/2 cup unsalted butter at 
room temperature
1 cup white sugar
Some ingredients.
2 eggs
1 tsp vanilla extract
1 cup pumpkin puree.
I used my Homemade Pumpkin Puree.
(if you use canned, use
no spice added canned puree)

Garnish: 1 cup pecans or walnuts.



Whisk together the flour, baking powder,
 baking soda, cinnamon, cloves and salt.
With an electric beater, or hand mixer, beat butter and sugar together until light and fluffy.
Beat in eggs, vanilla and pumpkin puree.
Combine this mixture with the flour mixture.
 Fill muffin tins. I use an ice cream scoop.
 Two spoons can be used also.
 Bake 350 deg for 20-25 mins.
Cooked when firm to the touch or 
when a toothpick inserted in the middle comes out clean.



I used a Betty Crocker, French Vanilla, 
Frosting that I had on hand and I toasted
my walnuts 10 mins. at 350 deg. and
sprinkled them on top of the icing....delicious..
*To view how I made my Homemade Pumpkin Puree
click on it.


thanks for visiting my blog. xo

all pics are my sole original property



Thursday, November 12, 2015

Pumpkin Chocolate Chip Muffins

Easy to prepare 
Moist and full of favour.
A delicious combination
white chocolate chips
and pumpkin. 






Preheat oven to 350 deg.

Canned puree- no spice
Ingredients:
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
********************
1/2 cup unsalted butter at
 room temperature.
1 cup white sugar
2 large eggs at room temperature
1 tsp vanilla extract
3/4 cup pumpkin puree
canned puree (with no spices)is good also.
1 cup white chocolate chips.
(semisweet, bittersweet can also be used).


In a large bowl whisk together the flour, 
baking soda, the ground spices and salt.

With a hand mixer or electric beater 
beat butter until smooth
Add sugar and beat until light and fluffy.
Beat in eggs and vanilla.
Add the pumpkin puree.
mix all together.....
Add to the flour mixture
Fold in the white chocolate chips
(my photo is too dark. oops.)
An ice cream scoop works well for filling
makes 12 muffins
Bake 20-25 mins.
or when a toothpick
 inserted come out clean.
Place on a wire rack to cool.

 I used my Homemade Pumpkin Puree.

also check out my Pumpkin Scones Recipe.

thanks for your visit xo

all pics are my sole original peoperty.