Confetti Shortbread

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This recipe is originally from Mom on Timeout is my second variation. I based it on Cranberry Orange Biscotti from last month, although these ones aren’t vegan but you can easily swap the butter to make them vegan.

Ingredients:

3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating

Directions:

In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Vegan Cranberry Orange Shortbread Cookies

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This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.

Ingredients:

1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating

Directions:

Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.

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In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.

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Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Homemade No-Rise Donuts

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I made these for a holiday party and they were a huge hit. Simple to make, don’t take time to rise and are lightly fried instead of deep fried. These will be a go to favourite that remind you of a classic bakery donut. Special thanks to VLK for being the master frier and helping make these donuts.

This recipe comes directly from Bigger Bolder Baking and is completely unchanged. It worked perfectly completely unchanged (I successfully doubled it)

Ingredients

For the donuts:

3 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 cup buttermilk
1/4 cup melted butter
2 eggs
vegetable oil for frying (I used Grapeseed oil)

For the Glaze:

Chocolate:
1 1/2 cup powdered sugar
4 tbsp unsweetened cocoa powder
3 tbsp milk
1 tsp vanilla extract

Vanilla:
1 1/2 cup powdered sugar
3 tbsp milk
1 1/2 tsp unsweetened cocoa powder

Cinnamon Sugar:
1 cup granulated sugar
2 tbsp cinnamon

Directions:

Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.

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In a separate bowl combine buttermilk, melted butter and eggs. Mix well and add to dry ingredients

Whisk or combine dough using your hands and transferred to a lightly floured work surface. Roll out the dough to be approximately 1/2 inch thick.

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Heat 1 inch of oil in a large frying pan. Should take 5-7 mins to heat on medium low.

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Prepare glazes (as instructed below)

Using a 1 large and 1 small circle cookie cutter (size of your choice) cut out donuts.

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Place donut (and donut hole) in the frying pan for approx. 2 minutes per side or until golden brown. Once flipped and fried on the other side remove from pan and place on rack to cool.

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Glaze donut. For chocolate glaze one side, and vanilla and cinnamon sugar glaze both sides.

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These keep well in a container for a day. They are best served immediately.

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For the Glazes:

Chocolate: Combine powdered sugar and cocoa powder in a bowl. Add milk and vanilla extract. Mix well.

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Vanilla: Combine powdered sugar, milk and vanilla extract. Mix well.

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Cinnamon Sugar: Combine sugar and cinnamon in a bowl.

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Oatmeal Raisin Chocolate Chip Cookies

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I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe.  They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.

Ingredients:

1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins

Directions:

Beat egg, margarine, sugars, and vanilla until well combined.

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Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)

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Scrape down the bowl and add the dry ingredients. Beat until combined.

Scrape down the bowl, add chocolate chips and raisins and mix until combined.

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Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).

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Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.

Carrot Oat Muffins

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This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.

Ingredients:

1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated

Directions:

Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).

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Add milk, egg, oil, and vanilla.

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Mix well.

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Switch blade attachment for the medium size grater. Grate the carrot into the mixture.

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Mix with a spatula.

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Divide into 12 lined muffin tins (about 1/4 cup each).

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Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)

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Bake for 20-25 minutes until a toothpick comes out clean.

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This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

Apple Pear Crisp

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With winter arriving in the form of snowstorms, it is time to swap the peaches and blueberries for apples and pears.

This topping recipe is thanks to my friend EG. It is delicious, but can be swapped with the version from the Peach Blueberry Crisp. Special thanks to LR for her help making this and cutting the apples and pears perfectly.

Ingredients:

 

For The Fruit Base:

4-5 apples (I used Granny Smith)
4 pears (I used Bosc)
1/4 cup all-purpose flour
1/2 cup granulated sugar
3/4 tsp ground cinnamon

For the Topping:

1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, cut into small pieces
1/8-1/4 cup melted butter

Directions:

Preheat oven to 350˚F.

Peel and cut apples and pears into cubes, put in a bowl filled with water.

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Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.

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Drain water from bowl of apples and pears. Move to pyrex. Add flour, sugar and cinnamon.

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Put all of topping ingredients on top of the apples and pears.

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Bake for 40 minutes. Brush top with melted butter and bake for 10 more minutes. This will help the top crisp up.

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“Anything But The Kitchen Sink” Cookies

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These cookies were based on a recipe from The Silver Platter. I decided to add some extras to these, to make them an “anything but the kitchen sink cookie”. My first change was adding white chocolate (because it goes perfectly with craisins). After that I figured I should throw in some pecans to round out the cookie flavours. Lastly I decided to add pretzels because I love a good sweet and salty snack.

I made these because I wanted to bring a snack to my tutorial group. I saw the original recipe and I figured I would give it a shot. With these changes the cookies were very well received, so I highly recommend you give them a shot.

Ingredients:

3/4 cup vegetable oil
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup pecans
2/3 cup crushed pretzels
2/3 cup craisins (dried cranberries)

Directions:

In a large bowl/electric mixer, beat oil, sugars, eggs and vanilla until well mixed.

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Add flour, baking soda and salt and mix until blended.

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Add all the “fixin’s” and mix well (by hand).

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Refrigerate dough for 45 mins (can be kept up to 2 days).

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Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.

Roll out dough into balls about the size of a golf ball.

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Bake for 13-15 minutes.

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Funfetti Cake with Vanilla Buttercream and Cookies and Cream Frosting

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So.. you have a celebration coming up and don’t know what to bake? Well, We’ve got you covered. This cake is perfect, and is sure to impress a crowd. This comes from Sugar Spun Run and was a little more complicated to make, but well with the effort. Also – a tip for you, don’t double this recipe because it will not fit in your electric mixer. I learned that the hard way.

Ingredients:

For the Cake:

1 stick + 1 tbsp butter, softened
3 cups sugar
1 cup canola or grapeseed oil
4 tsp vanilla extract
4 cups + 2 Tbsp all-purpose flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk
9 egg whites (use the package of egg whites)
1/2 cup sprinkles

For the Frosting:

1.5 cups butter, softened (3 sticks)
6 cups powdered sugar
1-2 tbsp milk
2 tbsp heavy cream
8-10 oreos, crushed

Directions:

For the Cake:

Preheat oven to 350˚F and spray 3 8 inch round pans with canola oil spray.

Cream butter.

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Add sugar and oil and mix until well-combined and creamy. Scrape down the sides of the bowl and add in vanilla.

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

Alternate adding flour and milk.

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In the bowl of an electric mixer, whisk egg whites until they form stiff peaks.

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Fold into batter with sprinkles.

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Pour evenly into three pans.

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Bake for 35-45 minutes until a toothpick comes out clean and cakes are light golden brown.

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Allow cakes to cool completely before frosting.

For the Frosting:

In bowl of electric mixer cream butter and slowly add powdered sugar. If too thick, add milk.

Transfer out 3/4 of icing into a separate bowl.

Add heavy cream and crushed Oreos. Mix well

Putting it Together:

Trim the edges of the cake to ensure that they are all the same size.

Place a little bit of icing on the bottom to hold the cake in place.

Place the first layer down. Put a layer of cookies and cream icing on top. Place the second layer down. Put another layer of cookies and cream icing. Put the third layer on top.

Cover in a thin layer of the plain icing.

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Freeze for 15 minutes. Add another layer of icing on top and smooth with an icing spatula.

Super Soft Pumpkin Cookies with Cream Cheese Frosting

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Tis the season for pumpkin spice, so here’s another pumpkin recipe to contribute to your fall baking collection. This recipe comes from Gimme Some Oven. It was super quick to make, and I modified it slightly so it only required one bowl (for the cookie).

Ingredients:

For the Cookie:

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups all-purpose flour

For the Frosting:

1 brick (8 oz) low-fat cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

Cream butter and sugars in the bowl of an electric mixer. Beat until light and fluffy for 1-2 minutes.

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Add pumpkin, egg and vanilla and beat again. Scrape down the sides as needed.

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Add the baking powder, pumpkin pie spice and salt. Mix until combined.

Add the flour and mix well.

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Transfer to lined cookie sheets using a tablespoon or small ice cream scoop. The scoops should be smaller than a golf ball.

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Dip your finger in warm water and flatten the scoops of cookie dough.

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Bake for 13-17 minutes. Allow to cool completely before frosting.

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For the Frosting:

In the bowl of a stand mixer beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar on low speed. If the frosting is too thick, add milk, or too thin add more powdered sugar.

Either spread frosting on cookies or drizzle on using a piping bag/ziplock with the end.

 

Pumpkin Pecan White Chocolate Biscotti

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I have to admit, I over-baked these a little (you can tell from the colour) but dip them in your morning coffee or a glass of milk and they are perfect!

Ingredients:

2 tbsp butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/4 cup white chocolate chips, separated

Directions:

Preheat oven to 350˚F.

Melt butter in a saucepan and add chopped pecans. Stir consistently on medium heat until browned. Set aside and allow to cool.

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In a large bowl mix flour, brown sugar, baking powder, salt and pumpkin pie spice.

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In a separate bowl combine pumpkin puree, eggs, and vanilla extract. Add to dry ingredients.

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Knead dough on floured surface.

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Add pecans and 1 cup white chocolate chips. Knead well.

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Cut dough in half and shape into two logs.

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Bake for 25-30 minutes.

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Allow to cool for 15 minutes. Cut with a serrated knife.

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Place back on cookie sheet with one cut side down. Bake for 8 minutes. Flip and bake for an additional 8 minutes.

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Drizzle with melted white chocolate.

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