Maple Apple Cake

IMG_2751.jpg

Canada is a great country, and aside from free healthcare we have a few other things going for us – for example maple syrup. This cake is filled with apples, and has maple syrup in both the cake itself and the glaze. This cake will be sure to sweeten up your week.

Ingredients:

For the Apple Filling:

1.5 tbsp butter or margarine
3 tbsp brown sugar
3/4 tsp vanilla extract
3/4 tsp cinnamon
3 Granny Smith apples, chopped

For the Cake:

1 1/3 packed brown sugar
1/2 cup butter or margarine, melted
1/2 cup maple syrup
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda

For the Glaze:

2 tbsp butter or margarine
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 cinnamon
1/2 cup powdered sugar

Directions:

For the Apple Filling:

On medium low heat melt butter or margarine, add brown sugar, vanilla and cinnamon. Mix well and add apples. Cook for 5 minutes.

IMG_2738.jpg

For the Cake:

Preheat oven to 350˚F. Spray a 9×13 pan with cooking spray.

In mixer, beat brown sugar, melted butter or margarine, maple syrup and vanilla extract.

IMG_2740.jpg

Beat in eggs. Add flour, salt and baking soda. Mix well.

IMG_2741.jpg

Add apples and mix with a spatula. Pour batter into the pan.

IMG_2742.jpg

Bake for 30-40 mins. Allow to cool for 10 minutes.

IMG_2744.jpg

For the Glaze:

Melt butter on medium low heat, add maple syrup, vanilla and cinnamon. Mix well. Add powdered sugar and mix until dissolved. Allow glaze to cool for 10 minutes before pouring over cake.

IMG_2745.jpg

Putting it Together:

Using a fork, poke holes all over the cake. Pour the glaze overtop.

IMG_2746.jpg

Allow to cool, cut and enjoy.

Raspberry White Chocolate Muffins

IMG_5255.jpg
These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.

Ingredients:

1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)

Directions:

Heat oven to 375˚F and line a muffin tin with 12 liners.

Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.

IMG_5242.jpg

Add baking powder, baking soda, salt and flour, mix well.

IMG_5246.jpg

Fold in raspberries and white chocolate.

IMG_5248.jpg

Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.

IMG_5249.jpg

IMG_5251.jpg

Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.

IMG_5253.jpg

These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.

Cast Iron Skillet Cornbread

IMG_5244.jpg
This recipe is a little different from the usual. I’ve been making cornbread for a couple years now as a delicious pairing to chilli. It’s crispy on the outside and crumbly on the inside, made perfect by using a cast iron skillet. Give it a try as an addition to chilli or another side dish. I made this non-dairy so it could be more versatile.

Ingredients:

1 1/4 cup almond milk
1 cup cornmeal
1 cup all-purpose flour
4 tsp baking powder
3/4 tsp kosher salt
2 eggs, beaten
1/4 cup unsalted margarine, melted
1 tsp vegetable oil

Directions:

Preheat oven to 425˚F. Place 9 inch was iron skillet in oven to warm it.

Mix almond milk and cornmeal – let soak for 10 minutes.

IMG_5236.jpg

Mix flour, baking powder, salt in large bowl.

IMG_5237.jpg

Add cornmeal and almond milk mixture, eggs, and melted margarine. Mix until smooth.

IMG_5239.jpg

Remove skillet and pour vegetable oil into the skillet. Brush around with a silicon brush or paper towel.

IMG_5238.jpg

Pour batter into skillet and bake for 18-20 minutes.

IMG_5240.jpg

IMG_5243.jpg

Confetti Shortbread

IMG_2563.jpg

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

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.

IMG_2495.jpg

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.

IMG_2496.jpg

Preheat oven to 325˚F.

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

IMG_2502.jpg

IMG_2504.jpg

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

IMG_2510.jpg

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

Vegan Cranberry Orange Shortbread Cookies

IMG_2557.jpg

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.

IMG_2488.jpg

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.

IMG_2490.jpg

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

IMG_2491.jpg

IMG_2492.jpg

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

IMG_2493.jpg

Preheat oven to 325˚F.

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

IMG_2500.jpg

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

IMG_2506.jpg

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

Homemade No-Rise Donuts

IMG_2546.jpg

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.

IMG_2518.jpg

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.

IMG_2519.jpg

IMG_2521.jpg

IMG_2525.jpg

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

IMG_2515.jpg

Prepare glazes (as instructed below)

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

IMG_2529.jpg

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.

IMG_2531.jpg

IMG_2535.jpg

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

IMG_2543.jpg

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

IMG_2540.jpg

For the Glazes:

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

IMG_2539.jpg

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

IMG_2538.jpg

Cinnamon Sugar: Combine sugar and cinnamon in a bowl.

IMG_2541.jpg

Oatmeal Raisin Chocolate Chip Cookies

IMG_2168.jpg
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.

IMG_2082.jpg

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

IMG_2083.jpg

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.

IMG_2085.jpg

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).

IMG_2167.jpg

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

Carrot Oat Muffins

IMG_1799.jpg

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).

IMG_0002.JPG

Add milk, egg, oil, and vanilla.

IMG_3516.JPG

Mix well.

IMG_3580.JPG

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

IMG_3015.JPG

Mix with a spatula.

IMG_7229.JPG

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

IMG_3850.JPG

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

IMG_5584.JPG

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

IMG_7899.JPG

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

IMG_1333.jpg

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.

IMG_1319.jpg

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

IMG_1321.jpg

IMG_1325.jpg

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

IMG_1322.jpg

IMG_1324.jpg

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

IMG_1326.jpg

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

IMG_1330.jpg

IMG_1335.jpg

 

“Anything But The Kitchen Sink” Cookies

IMG_1142.jpg

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.

IMG_1130.jpg

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

IMG_1131.jpg

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

IMG_1133.jpg

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

IMG_1134.jpg

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

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

IMG_1136.jpg

Bake for 13-15 minutes.

IMG_1137.jpg