Sunday, December 5, 2021

Iced Sugar Cookies






 Sugar cookies 
are easy to make and are
a popular Christmas cookie. 

I decorated them with icing
 and sugar sprinkles to 
gives them an Icy look.





Ingredients:

2 cups flour
1/2 tsp baking powder
1/4 tsp salt 

1/2 cup butter, at room temp.
1 cup sugar
1 egg
1 tsp vanilla or almond extract.

Directions

In a bowl, whisk together the flour, 
baking powder and salt. Set aside.

In another bowl, with an electric beater,
beat the butter and sugar together until
smooth.
Add in the egg and vanilla.

Form the dough into 2 disks and
place in the fridge for about 1 hr.

Preheat oven to 350 deg. F

Remove from fridge, set sit until it can be rolled.
About 5-10 minutes.
Dough may be frozen also and used at a 
later date.

Roll out approx.  1/8 to 1/4 inch thick. 

Cut out cookies and place on parchment lined
cookies sheets. 



Bake 8-10 minutes our until the 
edges are slightly brown.


Cool completely on a cooling rack,  
before removing from the cookie sheet.





For the frosting/icing, I used 1 cup
 icing sugar/powdered sugar, 
(sifted to eliminate any lumps)
mix with 2 tbsp. milk
 and 1 tsp vanilla.

I used a little cherry juice mixed
with frosting, for the pink colour.

Frost the cookie and add some 
white sugar sprinkles to give it an
icy effect.





Enjoy!






Thanks for your visit xo.

Merry Christmas!

Saturday, December 4, 2021

Chocolate Cranberry Biscotti


This is the first time I make Biscotti.
I made chocolate Biscotti 
and added dried cranberries with
white chocolate chips. 
The sweetness in the chocolate
chips, balances out the tartness
of the cranberries. 

A cookie that is baked twice.
The first time to bake the cookie,
 the second time to dry them out.
 Giving them a longer shelf-life.

Great for a coffee break,
accompanying coffee, lattes etc. 










Ingredients
Yields 20-25 biscotti

1/2 cup unsalted butter at
 room temperature
3/4 cup white sugar
3 large eggs
1 tsp vanilla extract

1 3/4 cups flour
1 tsp baking powder
pinch of salt. 
1/2 cup cocoa powder

1/2 cup dried cranberries
1/2 cup white chocolate chips. 

Preheat oven to 350degF.
Line a baking sheet 
with parchment paper
With an electric beater 
beat the butter and sugar
until fluffy (2-3 minutes). 
Add the eggs, one at a time,
mixing after each addition. 
Beat in the vanilla extract.



In a separate bowl, 
whisk together the flour, 
baking powder, 
salt and cocoa powder.



 
Add the flour mixture, 
to the butter mixture and 
beat until incorporated.
Add in the dried cranberries and
white chocolate chips. 




Transfer the dough to a floured
 surface and divide it in half.
(You will find the dough very sticky.)
Flour your hands and roll 
each half in a 7 inch (approx) long log.
Transfer the logs to the baking sheet, 
spacing them well apart,
pat to flatten the logs slightly.
The logs will spread during baking.



Bake until firm to touch about 
25-30 minutes.



Remove from oven and place 
on a wire rack and let 
cool for about 10 minutes.

Transfer the logs to a cutting board,
Using a serrated knife, 
cut the logs into slices
about 3/4 inch thick. 
Arrange the slices on the 
baking sheet and bake 
about 8-10 minutes.
Turn them over and bake again 
about 8-10 minutes 
on the other side.
Remove from oven and
 let cool on a wire rack.

Enjoy!



Merry Christmas
πŸŽ…πŸŽ„πŸŽ…

Friday, November 26, 2021

Gumdrop Loaf

 


A great tasting Gumdrop Loaf
enhanced with the flavour of coconut.







Ingredients:

1 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
pinch of salt
1/2 cup milk
2 cups gumdrops
(omit black)
1 cup sweetened
flaked coconut


I used large gumdrops in this recipe
that I bought at the grocery store.
Cut them up and rolled them in
flour to keep them separated.
Use some of the 2cups of flour 
measured above.
If you use extra flour, the
loaf will be too dry. 
Baking gums are also available
in certain bulk stores.




Instructions:

Preheat oven to 350deg.F
Grease a 9x5 loaf pan,
lined with parchment paper.

In a bowl, with a mixer,  beat sugar 
and butter until light and creamy.

Add in eggs & vanilla and beat until fluffy.



In a separate bowl, stir together the 
flour,  baking powder and salt.


Gradually add the flour mixture into 
the sugar mixture alternating with the 
milk until mixture is smooth.

Stir in the gumdrops and 
coconut until well combined.

Spoon mixture into the prepared baking pan.




Bake 350deg.F for 1 1/4 hrs. or
 until tester in centre comes out clean.
Do not overbake.

Let cool in pan for 5 minutes.

Turn out and cool on wire rack completely

Dust with icing sugar.

Enjoy!!





  • To view a previous blog on 
    a larger Gumdrop Cake without coconut,
    I did last year, click on



    Thanks for your visit

    πŸ’™πŸ’šπŸ’›πŸ’œ

Thursday, November 25, 2021

Lemon Christmas Cookies ~ Mittens

 If you like the flavour of lemon 
you'll love these cookies. 
Very fast and easy to make
 with minimal ingredients.



I used a new mitten cookies cutter
to make these.






Ingredients:

3/4 cup butter, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
1 egg
2 1/4 cups all purpose flour
pinch of salt.

For the glaze:

2 cups powdered/icing sugar
2 tablespoons lemon juice
2 tablespoons water
Candy decorations. 


Heat Oven to 350deg.F

In a large bowl, beat butter and sugar 
with electric mixer on medium
 speed until light and fluffy. 

Add lemon peel and egg,
beat until well blended.

On low speed gradually add in the
 flour and salt until well blended.

Place dough on a floured surface,
The dough will appear that it 
needs more liquid, but it doesn't. 
Mix it together with your hands.

Roll out dough about 1/8 inch thick.
Cut out cookies with a cookie cutter.
Place cookies on an ungreased 
cookie sheets, about 1 inch apart.

Bake 10-12 minutes or until 
cookies just begin to brown.
Remove from cookie sheets 
to cooling racks.
Cool completely about 10 minutes.


Making the Glaze

In a small bowl, mix powdered/
icing sugar, lemon juice and water.
Spread glaze on tops of cookies,
sprinkle with candies to decorate.

When glaze is dry, store
in an airtight container.


I adapted this recipe from:
for their snowflake cookies.

Thanks for your visit 

πŸŽ„πŸŽ„πŸŽ„







Wednesday, November 17, 2021

Traditional Cranberry Sauce With Apples







 
This Cranberry Sauce is  
so easy and fast to make. 
Also great tasting.
Apples add a sweetness and
balance to the tart cranberries.
A great condiment with
turkey, chicken, any meats.
Also great on toast 
or with ice cream. 






Quebec Cranberries



Ingredients

1 cup water
1 cup sugar
1/2 tsp cinnamon
1 package 340g (12 ounce)
 Cranberries
2 large MacIntosh Apples
or any apple of your choice, 
 peeled, cored and diced.


Directions:

Rinse cranberries.
In a large saucepan combine the 
water, sugar and cinnamon.

Add the cranberries and apples.

Bring to a boil and cook on
 low until cranberries pop,
for about 10-15 minutes.
Mash with a potato masher.


Place in sterilized jars.


One batch makes about 31/2 cups.




Let cool before refrigerating. 

Enjoy 

Thanks for your visit

 πŸŽ„πŸŽ„πŸŽ„


I am linking up with:


Wednesday, October 6, 2021

Pumpkin Tarts

 These little tarts are easy and 
fast to make, and so tasty. 







1 cup pumpkin puree
3/4 cup sugar
3/4 cup milk, (I used
almond milk)
2 eggs
1 tsp cinnamon
1/4 tsp nutmeg
18-20 tart shells
 (or one pie shell)


Preheat oven to 375deg. F

Put everything 
in the blender and blend on 
medium for 1-2 minutes until 
well combined and frothy.
Pour into tart shells. 


375 deg. F.
Cook for 30 minutes or until set. 






Thanks for your visit πŸ’›

Sunday, October 3, 2021

Maple Pumpkin Pie


Maple syrup adds a special
flavour to enhance the taste
of this Autumn Pumpkin Pie. 
A change from the traditional pumpkin pie.



Ingredients

2 large eggs
15 ounces pumpkin puree
(I used store bought pumpkin for this pie)
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
A pinch of salt.

Dough for a single-crust pie
one 9 inch pie.




Preheat oven to 425 deg. F

In a large bowl combine the
 first 8 ingredients, beat until smooth.
Pour into prepared pie-crust. 



Bake for 15 minutes. 
Reduce heat to 350 deg. F . 
Bake 45-50 minutes longer or
 until crust is golden brown and top of pie is set. 
Cool on a wire rack for 1 hour.
Refrigerate overnight or until set.



Maple  whipping cream:
1 cup whipping cream
2 tbsp confectioner's sugar (icing sugar)
1 tbsp maple syrup
1/2 tsp pumpkin pie spice

In a small bowl, beat the cream, 
confectioners sugar (icing sugar), 
syrup and pumpkin pie spice until
 stiff peaks form. 
Pipe or dollop onto pie.




To view a previous blog on this Pumpkin Pie, 
made with Sweetened Condensed Milk, 
 click here.




To view another blog on a Classic Pumpkin Pie,
made with Carnation Milk, (Evaporated Milk),
click here.




Enjoy!

Thanks for your visit.
πŸ’›