We bought a case of oranges. Like a case of clementines but they were oranges. We are only 2 people and with my not wanting to throw away any spoiled food, my immediate concern was, that is waaaaaaaaay to many oranges. Did we eat them all in a week? Yes, yes we did. Did I need to make cookies with oranges in them? Probably not, but man they were tasty. Also they were a nice treat that weren’t Christmas cookies. After the “new year, new you” honeymoon period, sometimes all you want is a little fruit flavored cookie, just to get through an afternoon once you get back to full 5 day weeks.
These were one of the kind of cookies that I kept in an airtight container on the counter, and they lasted the week. It was a really nice little change from the absolute heap of monster cookies that were carted to and fro through the holidays.
I highly recommend these lovely little things, they make just enough for a nice snack and since the glaze is sweet, you won’t be horking them down until they disappear.
Preheat over to 375 degrees F. line a baking sheet with parchment paper and set aside.
Place the dried cranberries in a ramekin and cover with water. Allow them to soak while you prepare the other ingredients.
In a bowl, (or stand mixer), mix butter and sugar for about 2 minutes until nice and fluffy. Add in zest, egg, vanilla and baking soda. Mix until combined.
Drain cranberries and pat dry. Add into the dough until evenly incorporated.
Using a medium cookie scoop (about 2 tbsp), cookie scoop and roll into balls, putting them on baking sheet about 2 inches apart. Bake for 8-10 mins, until the edges are slightly golden, being careful not to over bake.
Allow the cookies to cool on a wire rack.
Whisk together powdered sugar & orange juice in a smaller bowl. Drizzle 1 teaspoon of glaze onto the cookie and allow to set.
Welcome back to my first post back at it (4 years later!). Do I really think anyone is reading? No. Do I really care? Only a little bit. I just wanted to start documenting some of the recipes that I’ve been hoarding for so long, and the ones that I do try, the ones that make it to the big leagues, if they’re decent and actually taste good, I think they deserve to be somewhere. (Also I am well aware that they have already had their time in the limelight of being published in a book or a magazine that has already been seen my millions of people one way or another… but sometimes they need an extra push.) And at least this can be a vain way for me to document all the cookies I didn’t hate. (I don’t imagine many will get missed).
So these cookies y’all.
Yes I did only take one picture of them, yes it’s on my phone, and is the whole photography a thing that I’m going to attempt to figure out? Maybe. We’ll see how this year goes.
Anyways, these cookies. They were a surprise for me. I’m not the biggest fan of nuts in general. (I say that but I drink Cashew milk instead of Cow milk, but you know what I mean, if trail mix is at the party, I’ll attend but it’s awkward). Usually for me walnuts have a unbearably bitter texture if they’re not the absolute freshest. So I was a little hesitant going in, but walnuts aren’t the worst of the bunch. They’re chewy in a delightful way, like the way that fresh larabars can be chewy, but these are less healthy.
But before you hop to the recipe I want to mention that this recipe is from the Canadian Living Special Holiday Baking edition from 2012. You’ll be seeing a lot of recipes from there this year, because that is the periodical I’m currently working through. I am also going to be going through the emails I’ve saved (since 2012 as well… yikes), and any links that I find. I will also try and post some dinner ones as well because, we can’t just always eat cookies…. or so they continue to tell me.
Remove about 18 walnut halves to split and garnish on cookies. In a food processor grind remaining walnuts. In bowl, beat egg whites until soft peaks form; fold in sugar, cocoa and ground walnuts.Drop by scant 1 tbsp, about 2 inches apart. onto parchment paper-line baking sheet. Top with a walnut piece. Bake in a 350 degree oven until set. 12 to 14 minutes. Transfer to cooking rack and let cool completely.
Tada…. easiest little cookies ever. Just save the 2 egg yolks for scrambled eggs the following day 🙂
As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!
I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!
Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.
These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.
Coffee Sugar Cookies
1 cup butter, softened
1 1/4 cup sugar softened
2 tbsp instant coffee crystals
1 tsp vanilla
21/2 cups flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2tbsp heavy cream
1/2 cup confectioners sugar + 3 tbsps for powdering
1 tbsp cocoa
In a mixer, cream together butter and sugar.
In a small bowl, combine eggs, vanilla, and coffee crystals.
In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
Chill dough overnight.
Preheat oven to 350. Poll out dough on floured surface until about 1/2 inch thick. Using an egg shaped cookie cutter, cut out ovals and place on cookie sheet.
Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
While cookies are cooling, create glaze. Mix together confectioner’s sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
Once cookies have cooled, dip cookies into glaze, and set aside on parchment paper to dry. While cookies are drying, sprinkle a mixture of cocoa and confectioner’s sugar on cookies.
These are the cookies you would’ve seen in my “look at me, I’m baking” post.
This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.
But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!
Rose Water Cream Cookies
1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp rose water
3 tbsp simple syrup
1/2 cup coarse sugar
1/3 butter, softened
2 cups icing sugar
pinch of salt
2 tbsp whipping cream
1 tsp rose water
food colouring of choice
In a large bowl, beat butter with sugar until fluffy, then add egg and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add into butter mixture until completely combined.
On a floured surface, roll out dough to 1/4 inch thickness. Cut out cookies with a medium sized cookie cutter and place on parchment lined baking sheet.
Mix together simple syrup and rose water. Brush on syrup mixture onto cookies and sprinkle on coarse sugar.
Refrigerate cookies on sheet for 20 mins before placing in oven preheated at 350.
Bake cookies for about 10 mins until cookies are golden near the bottoms. Transfer to racks to cool completely.
The make the cream, mix together the butter, icing sugar and salt until smooth. Stir in whipping cream and rose water in many additions. Tint icing at your discretion.
Pipe icing into cookies about 1 tsp icing per cookie. Assemble cookies, sugar side up.
Recipe was adapted from Canadian Living 2012 Holiday Cookies.
Nothing quite like high-def cookies, and only cookies.
These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.
The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).
Vegan Chocolate Chip Shortbread Cookies
2 sticks of vegan butter (8 oz.)
2/3 cup confectioner’s sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1 cup of finely chopped dark chocolate
In an electric mixer, beat the butter and sugar until really smooth (about 2 1/2 mins). Beat in the vanilla.
With the mixer on low, add flour into the wet ingredients until just combined. Don’t overmix.
Fold in the chopped chocolate.
Transfer dough to a plastic bag, and flatten out as much as possible. (You won’t be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
Preheat oven to 325 degrees and line cookies sheets with parchment paper.
Use a knife and cut out square shapes. Set onto cookie sheets with about 1/2 inch space in between.
Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.
We made 36 regular apple pies, and 6 smaller ones for a Grand Total of 42. Tastiest Christmas gifts ever! Filled every freezer we could find, and after all that making, rolling, decorating, and test-tasting, still took 2 home. SO MUCH PIE! My mom asked me to come the following week to make meat pie, but I told her she was on her own (teehee).
I realize that’s it’s been a while since I’ve posted something. You may thank skating and Christmas planning for that. But I’ve cleaned my kitchen and now I’m baking cookies!
3 batches 2 nights, why not? I also got my first batch of cookies from the cookie swap, and they were amazing! I think my boyfriend just caught on that there are still more boxes coming in the mail (he’s not excited at all…).
So here is some evidence that I am actually baking
Earlier this year I decided to do something crazy for me. I’ve wanted to get healthier, since I’m not at an ideal weight. So I thought that this would be the year that I would give it a try to do something I’ve never done before. And then I taught myself how to run. I had a very fit co-worker that wanted to learn how to run on the balls of his feet. I did a couch to 5k app with my phone. It took 6 weeks, and a lot of early morning starts, but I did it! We kept running and I kept getting a little better, and I can now run 5k.
So this is me.
The race we did was super low key. Running room did a race called Running Scared, with the proceeds going towards the Canadian Diabetes Association. My aunt has diabetes, and I wanted to support something close to home. This was also a costume race, because it is so close to Halloween. So I went as a highlighter. Since running is hard to do for anyone to do on a regular clothes, let alone a costume, I decided to make due with neon colours I had.
I ran the race in 51 mins. Which isn’t my best, but considering that I could have been sitting on the couch, I was very happy to make that time. My goal was to finish the race and not come in last, which was completed when I came in 172nd out of 185.
This, me and running are obviously a work in progress. I used to be a figure skater when I was younger. Although I was never slim, or even athletic as a kid/teenager, I always did something. So I’m trying to keep with that theme, so I can do a little better size wise.
I’m looking to do another race in the spring, so I can keep up with it during the winter. And another one again in the fall. Just to see if I can get faster and if I can get leaner too.
As I mentioned on instagram earlier, Dinner of champions! After a lazy morning of brunch, and ice cream/soda at costco, we just weren’t in for something really heavy. So since I’ve wanted to do something with the blueberries and rhubarb in the freezer, dinner was born! It was a little tart, but with some ice cream its just right.
I highly recommend to eat this with tea. It was the perfect sweet to go with not wanting to eat actual proper dinner. Thats why I love being an adult. Dessert for breakfast? Sure why not?
Blueberry Rhubarb Crisp
4 cups diced rhubarb
2-3 cups frozen blueberries (or fresh, up to you)
2 tbsp flour
3/4 cup brown sugar
1 tsp cinnamon
1/8 tsp salt
6 tbsp butter
6 tbsp flour
1/2 cup brown sugar
3/4 cup quick oats
Combine fruit. If you’re using frozen blueberries, make sure they have thawed and you’ve drained the water and juice from them. Add flour, brown sugar, cinnamon, and salt to a pie dish.
Combine the butter, sugar, flour and oats in a bowl until combined. Sprinkle over fruit however you like.
Bake at 350 degrees for 1 hour.
Tip: You should put the pie plate on an old baking sheet just in case the crisp boils over (it was so close in my oven)
Look at him!! Isn’t he the cutest little cupcake you’ve ever seen?????
When I posted the picture to instagram, it had the caption of “Spooky Cupcakes…wait no CUTE CUPCAKES!” Which is exactly what they are! There are derpy ones, scared ones, and totally adorable ones!
I had help from my awesome friend Jenna, who watched me not screw them up. They are super duper easy to make, but I’m still not really confident with piping, so her moral support was appreciated. I found the eyes, sprinkles, and coloured sanding sugar at bulk barn. I do have to say that they look a little bit like muppets, but they are definitely fun to eat.
Cupcakes that have been baked and cooled (I used Devil’s Foodcake)
Different food colouring
Sprinkles and Sanding Sugar
Googly Eyed Candy or Mini Marshmallows
Using a star tip, take a piping bag and coloured icing of your choice, and dab the icing onto the cupcake and pull up quickly while applying pressure.
Continue until you’ve covered the whole cupcake and the icing looks like fur that’s messy.
Using sprinkles or sanding sugar or your choice, add copious amounts onto the top of the cupcakes to give them a even fuzzier effects.
Then add two googly eyed candies, or 2 small marshmallows with a dot drawn on them with a edible pen.
Try to eat them, but can’t because they’re so cute!
They look so scared. I can’t even…. too much cute.