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.

1/2 lb Butter
3 1/2 cups Brown Sugar
1/2 cup Maple Syrup

1 can sweetened condensed Milk
1 1/2 cups Miniature Marshmallows
Mini Cones.
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.

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...
(Stir constantly, stay with the
pot, to prevent burning.)

Remove from heat and add the marshmallows

mix until completely blended

Fill Cones, be careful, it is HOT
I use a small ladle or tablespoon to fill them.
A small measuring cup could be used also.

My helpers
 Sabrina and Mathieu 
decorate the cones. 

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.

My blog on flat bottom cones,
to view my blog click here

Also check out my blog on 
Maple butter tarts.
click here Maple Walnut Tarts


Thanks for visiting my blog. xo

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.

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)

also some Christmas Wreaths

I used the basic shortbread recipe ,


2 cups all-purpose Flour
1/4 tsp. salt. 
1 cup unsalted Butter at room temperature
1/2 cup Icing Sugar (powdered 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.

Add in the vanilla.

In a bowl whisk together the flour and 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,
approx. 1/4 inch thick.
If you like them thinner, roll out 1/8 inch thick.

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 the 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 frosting/icing:

1 cup icing sugar/powdered sugar,

(sifted to eliminate any lumps)

mix in 2 tbsp. milk and

1 tsp vanilla.

(add milk if too thick or
 icing sugar if too thin)

I sprinkled the cookies with White Sparkling Sugar

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.


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
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.
3/4 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