Mocha Espresso Frosted Cookies

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Based on the grocery store cookie this one is a chocolate espresso take. This cookie is soft and frosted with espresso frosting, making it a delicious dessert or treat to enjoy with coffee.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
1 espresso shot
2 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

2 sticks butter, softened
1 tsp espresso powder
1 tsp vanilla
3 cups powdered sugar
1-3 tbsp coffee creamer

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

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Add egg, vanilla, sour cream and creamer. I used a flavoured coffee creamer you find at the grocery store.

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

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

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For the Frosting:

Cream butter. Add espresso powder and vanilla.

Add powdered sugar, coffee creamer and vanilla. Alternate adding powdered sugar and coffee creamer.

Spread frosting onto cookies. Add more powdered sugar if it is too thin and more creamer of it is too thick. Top with sprinkles if you wish.

Red Velvet Cookie with Cream Cheese Frosting

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Based on the grocery store cookie this one is a red velvet take. Soft with cream cheese icing this cookie walks the fine line between cookie and cake.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer (I used vanilla flavoured)
2 1/2 cup all-purpose flour
1/4 cup cocoa powder
Red food colouring (prefer gel based)
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

1 stick butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla
1 tsp coffee creamer
3 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

Add egg, vanilla, sour cream, creamer and red food colouring. I used a flavoured coffee creamer you find at the grocery store.

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

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

For the Frosting:

Cream butter and cream cheese.

Add powdered sugar, coffee creamer and vanilla.

Dip cookies in icing to frost. Add more powdered sugar if it is too thin.

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Maple Apple Cake

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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.

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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.

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

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

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

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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.

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Putting it Together:

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

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Allow to cool, cut and enjoy.

Raspberry White Chocolate Muffins

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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.

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

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Fold in raspberries and white chocolate.

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

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

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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.

Special Shavuot Edition: Dulce De Leche Cheesecake Squares

This easy to make, delicious caramel flavoured cheesecake is sure to impress.

Ingredients:

CRUST:

2 1/2 cups finely ground graham crackers
3 tbsp. granulated sugar
½ tsp. ground cinnamon
¾ cup coconut oil (or 1 stick butter, melted)

FILLING:

3 8-oz. bricks light cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
½ cup dulce de leche (store bought)
2 tsp. pure vanilla extract

GLAZE:

2/3 cup dulce de leche
2-3 tbsp heavy whipping cream/Nutriwhip

Directions:

Preheat oven to 350F. Line a 9-x13-inch metal baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the graham cracker crumbs, sugar and cinnamon until well combined. Drizzle the coconut oil over the crumb mixture and pulse until it resembles wet sand. Transfer the batter to the pan and bake for 10 minutes. Allow to cool.

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Reduce oven temperature to 325F.

Cube the cream cheese and place it in the cleaned bowl of the food processor. Process until creamy and smooth, scraping down the bowl as necessary. Add the sugar and process again. Add the eggs, one at a time, blending after each addition.

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Add the dulce de leche and vanilla and process until well combined.

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Spread batter evenly over cooled crust.

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Fill a small glass bowl with boiling water and place in the oven beside the baking pan (acts as a water bath and reduces cracking). Bake until just set in center and edges are puffed and slightly cracked, about 30 minutes.

Turn the oven off and prop the door open for 15 more minutes before removing the cake allowing it to cool to room temperature.

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Warm dulce de leche and 3 tbsp cream until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour glaze over cooled cheesecake; spread evenly. Refrigerate for at least 4 hours or until ready to serve.

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Confetti Shortbread

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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.

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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.

“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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