These were another new test recipe based on my original scone recipe. Give them a try with your leftover candy canes.

Ingredients

2 cups all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/3 cup crushed candy canes
1/2 tsp salt
1 stick butter, frozen
1/2 cup heavy cream (plus more for brushing)
1 egg
1 and 1/2 tsp pure vanilla extract
1 tsp peppermint extract
1/2 cup white chocolate chips
Turbinado sugar

Directions:

Mix dry ingredients (flour, sugar, crushed candy cane, baking powder, and salt) in a bowl. Grate and add frozen butter. Mix well.

In a bowl mix egg, vanilla, and peppermint extract.

Add wet ingredients to dry ingredients and mix well.

Shape into rectangle (approx 10 inches by 3 inches). Cut in quarters vertically, and half horizontally. Cut each of those squares in half vertically to make triangular shaped scones.

Brush with cream and top with turbinado sugar. Bake for 15 minutes at 400˚F. Makes 16 small triangular scones. Alternatively, dough can be frozen for up to three months.

Melt chocolate in microwave and drizzle over scones after they’ve cooled. If you’d like you can top with crushed candy cane.

Possibly one of the best cookie recipes ever, adapted from bakerbynature.com, you can use any coffee based liqueur to rev up the caffeine in this masterpiece.

Ingredients:

2 ½ cups unbleached all-purpose flour
½ tsp. kosher salt
1 tsp. baking soda
½ tsp. ground cinnamon
1 ½ tsp. instant espresso powder
2 sticks (1/2 cup) unsalted nondairy butter substitute or butter, room temperature
1 cup brown sugar
½ cup granulated sugar
1 ½ tsp. pure vanilla extract
3 tbsp. coffee liqueur such as Kahlua, Sabra, Bailey’s
2 large eggs, room temperature
2 cups semisweet chocolate chips

Directions:

In a bowl, combine the flour, salt, baking soda, cinnamon, and espresso powder. 

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. 

Add the vanilla and coffee liqueur and combine again. 

Add the eggs, one at a time, scraping down the bowl as necessary. 

Add the flour mixture slowly and beat until just combined.  

Fold in the chocolate chips.  Cover the dough with plastic wrap and place in the fridge for 2 hours (or up until 3 days). 

When ready to bake off the cookies, line baking sheets with parchment paper and preheat the oven to 375F. 

Use an ice cream scoop to form mounds of dough and place 9 cookies on each baking sheet allowing room to spread. 

Bake for 10 minutes and allow to cool before eating.  Makes approximately 28 cookies.

These were a new test recipe based on my original scone recipe. The texture of the pumpkin made it crumble perfectly. Give these a try!

Ingredients

2 and 1/2 cups all-purpose flour
6 tbsp granulated sugar
1.5 tsp pumpkin pie spice
2 1/2 tsp baking powder
1/2 tsp salt
1 stick butter, frozen
1/3 cup pumpkin puree
1/3 cup heavy cream (plus more for brushing)
1 egg
1 and 1/2 tsp pure vanilla extract
1/2 cup white chocolate chips
coarse sugar

Directions:

Mix dry ingredients (flour, sugar, pumpkin pie spice, baking powder, and salt) in a bowl. Grate and add frozen butter. Mix well.

In a bowl mix pumpkin, cream, egg, and vanilla.

Add wet ingredients to dry ingredients and mix well.

Shape into rectangle (approx 10 inches by 3 inches). Cut in quarters vertically, and half horizontally. Cut each of those squares in half vertically to make triangular shaped scones.

Brush with cream and top with turbinado sugar. Bake for 15 minutes at 400˚F. Makes Alternatively, dough can be frozen for up to three months.

Melt white chocolate in microwave and drizzle over scones after they’ve cooled.

Adapted from Bonnie Stern, this is a great take on the morning glory muffin.

Ingredients:

¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
1 cup Bran Buds cereal
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
1 large egg
¾ cup almond milk
½ cup grapeseed/extra-virgin olive oil
½ cup brown sugar
2 tbsp. molasses
1 cup apple, peeled, cored and grated
1 cup grated carrots (1-2 carrots)
½ cup chopped pitted dates
½ cup chopped walnuts, toasted
2 tbsp. toasted sesame seeds
2 tbsp. toasted pumpkin seeds

Directions

Preheat oven to 350F and line a standard loaf pan with parchment paper sprayed with cooking spray. 

In a bowl, combine the flours, cereal, baking powder, baking soda, salt, and cinnamon. 

In the bowl of a food processor fitted with the “s” blade, combine the egg, milk, oil, sugar, and molasses. 

Add the flour mixture and pulse until just combined.  Fold in the apple, carrots, dates, walnuts, and sesame seed.  Pour the batter into the prepared pan. 

Sprinkle with pumpkin seeds.  Bake for 60 minutes.

This 30 year old family recipe comes from Auntie Geetie.  There’s nothing like real butter…..  There are many types of shortbread but what most have in common is the presence of butter and the absence of eggs.

Ingredients:

1 pound (454g) unsalted butter
2 cups brown sugar
2 tsp. pure vanilla extract
4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2 cups semisweet chocolate chips
(optional add-in 1 cup chopped nuts)

Directions:

Preheat oven to 350F and prepare an ungreased 12-x17-inch rimmed baking sheet. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until light.  Slowly add the sugar and cream until light and fluffy. 

Add the vanilla and blend. 

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

Slowly add the flour mixture and combine until the dough starts to form. 

Fold in the chocolate chips (and nuts, if using). 

Press the dough on to the baking sheet and bake for 22 minutes. 

Slice into bars/squares.

The price of pure vanilla extract has been going up over the past few years.  There’s nothing like a global Covid 19 pandemic to get people to become more resourceful at home.  Here is a terrific DIY project with 2 ingredients.  This is costly but may last forever…. And definitely cheaper than the store purchased kind.  Please check out websites such as smittenkitchen.com, inagarten.com, and sallysbakingaddiction.com for details on the maintenance. In summary, you leave the alcohol and beans sitting for 8 weeks – 6 months and shake once a week. When you take off vanilla, top up with fresh alcohol and some beans if its been >6 months.

Ingredients:

Vanilla beans (such as Madagascar) and vodka (or bourbon – any flavourless inexpensive alcohol)

Directions:

Use a clean 64 oz. (1.8 L) Mason jar to store the vanilla.  Use 1 whole vanilla bean for every 2 liquid ounces of alcohol.  I used 24 vanilla beans, split lengthwise and placed vertically in the jar.  I then poured in 48 oz. (1.42 L) of unflavoured vodka.  Seal the jar tightly and keep in a dark cupboard.  Give the bottle a good shake at least once weekly and after 6 patient months, it is ready to use. 

As you begin to use your vanilla, you can refill with a little vodka each time.  Give it a shake after you refill and before each use, too.  After about 1 year of frequent use and refilling, you will find the vanilla flavour less intense. Simply remove old beans, add fresh beans, shake and continue to use/refill.   Aged extract without the beans will last indefinitely.