Mixed Berry Coffee Cake

Adapted from Nutmeg Nanny’s https://www.nutmegnanny.com/mixed-berry-coffee-cake/

I decided to make this mid week when I didn’t have any other really important things to do. So yay for mid week sweet snacks. They always seem to be welcome, and something about sugar snack cake on a Wednesday that makes life pretty great. The reason I dug this recipe out was because I have greek yogurt in my fridge at the moment that will be expiring next week and wanted to get some use out of it, so I don’t throw most of the container out.

Dairy products in our house are one of two things. Either it’s cheese and it’s used immediately and hard to keep around, or it’s items that I have used for a recipe and then I keep an eye on the date and search for all the recipes that include it so I don’t end up wasting it. Your next question might be: What is it about dairy products that seem to be such a hassle? I personally went through a dairy free stage several years ago and there are things that I can’t switch back to. We drink cashew milk for cereal and coffee. I am in love with the Silk Almond creamers. Sadly in Canada there are only 2 flavors, Vanilla & Hazelnut, but I will stock up as our grocery store seems to run out of it every time I’m there. I keep a small container of cream, sour cream, butter and all the cheese. I have a hard time with regular milk, and don’t really miss the short shelf life.

ooh look at that texture

It’s a long winded way of saying that regular milk isn’t totally welcome in my fridge. But this cake though, I tried to make it to bring in to work, but was very abruptly told that wasn’t an option. Also this batter, it is the most divine thing I have ever tasted. The cake almost didn’t get made. (raw eggs, yes I know, but you’re being oblivious and missing out on one of the greatest things in life).

more tasty texture

Mixed Berry Coffee Cake

Ingredients

Crumble Topping

  • 1/4 cup brown sugar
  • 1/8 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup melted butter
  • 3/4 cup all-purpose flour

Cake

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 tbsp butter room temp
  • 2 large eggs
  • 1 tbsp lemon juice
  • 2/3 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup frozen berry mix (fresh would work too)

Instructions

For Crumble Topping:

  • Melt butter in microwave, add in sugars and cinnamon and mix until combined. Work in flour, should look like a crumbly consistency.

For Cake:

  • Preheat oven to 350, and prep a 9×9 pan
  • Using an electric mixer add sugars and butter. Beat until light & fluffy about 5 mins. 
  • Add eggs one at a time, until fully incorporated. Mix in lemon juice, Greek yogurt, and vanilla extract.
  • In a different bowl, whisk together dry ingredients.
  • Add flour mixture when mixer is on slow until fully incorporated. 
  • Gently fold in frozen berries.
  • Pour batter into cake pan and top with the crumble mixture until equally covered.
  • Bake for 45 mins until a tooth pick comes out clean. 
  • Let cool & Enjoy. If storing in the fridge, take out and left come to room temp before eating. 

Coffee Banana Bread

Adapted from Food & Drink Early Summer 2012 – Coffee Toffee Banana Bread http://www.lcbo.com/lcbo/recipe/coffee-toffee-banana-bread/201203035#.XETG3VxKjIU

We are bears. Also meet Herman, my forever forehead zit.

Happy weekend all! This is the weekend of the bear. Hibernation in winter, such a concept. I thought that since we are not gallivanting everywhere this weekend, I would try and bake something from my stash of recipes. I also currently have 4 ripe bananas in my freezer and a slight addiction to coffee. This recipe is a match made in heaven. Although when going to find toffee bits and banana chips, I became worried about the kind of texture that it would bring. I realize that this is a tried and tested recipe, but Nick is always complaining when things have unexpected crunch, and I can’t say I really blame him. So I adjusted the recipe to include chocolate (revolutionary I know), but it still has coffee and since it enhances chocolate flavor, I think it’s a win.

This would be a place where a picture would go. Why is there no picture of this delicious banana bread? Well it is because there is none. It was eaten before any picture could be taken. So… that should say enough as to how this banana bread went over in my household.

Nick also has a little secret, that he isn’t too embarrassed to share. When we get groceries we usually buy bananas for the week. We try our best to make sure they are all consumed before they get too ripe. Now I religiously will eat a banana every day if they are not too ripe and are present, however Nick is willing to skip a day or too every week with hopes that there may be a few bananas that get too ripe before I can eat them for breakfast. Late last year I was wondering why I was making so much banana bread. I was making so many different kinds of banana bread, chocolate banana bread, cinnamon snicker doodle banana bread, and muffins. And then about 3 weeks in, it dawned on me that we had too many bananas and not enough people in this house hold eating them the way they were meant to be eaten. There was only one guilty face with chocolate chips smeared over it, and he doesn’t regret it one bit.

I also chose to whisk all the ingredients because sometimes when the dishwasher is on and in the middle of the kitchen, I don’t even want to think about cleaning bowl and attachments of my stand mixer. I love it with my whole heart, but when I’m drowning in dirty dishes the last thing I really want to do is dirty the stand mixer.

Coffee Banana Bread

Ingredients

  • 4 Bananas Ripe, previously frozen
  • 1/2 cup brewed coffee room temp.
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 a fresh nutmeg, grated
  • 1/2 cup partially melted butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup mini chocolate chips for dough
  • 1/4 cup mini chocolate chips for topping

Instructions

  • In a medium bowl, defrost bananas up to an hour ahead or overnight in the fridge, drain the juices from defrosting. Add coffee and stir to break up banana. 
  • Preheat over to 350 degrees, Prepare a 9X5 inch loaf pan with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and freshly grated nutmeg (ground nutmeg would work as well, just use 1 tsp). Set aside.
  • In a larger bowl, whisk together butter and sugar until fluffy. Whisk in eggs one at a time, and make sure they are fully incorporated each time. Whisk in banana/coffee mixture as well as vanilla until combined. 
  • Add flour mixture in 3 additions until just incorporated. Fold in mini chocolate chips. 
  • Pour mixture into your pan and add mini chocolate chips to the top. Tap on counter once or twice to get any serious bubbles out, and bake in over for 60 mins or until a cake tester (or toothpick) come out clean from the middle. At the 60 min mark I covered it with tin foil to help stop the browning on top. 
  • Let stand in pan for 10 mins, and then take out of pan and let cool completely. You can serve warm, cool, or toasted 🙂

Orange Cranberry Cookies

Originally from Cookies & Cups

https://cookiesandcups.com/orange-cranberry-meltaway-cookies/

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.

Unicorn Socks not included

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.

Orange Cranberry Cookies

Author: Cookies & Cups

Ingredients

  • 1 cup dried cranberries
  • 1 cup butter
  • 1 cup granulated sugar
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 2 1/2 cup flour

Glaze

  • 3/4 cup powdered sugar
  • 2 tbsp orange juice

Instructions

  • 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. 

Gluten-Free Chocolate Walnut Cookies

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.

MMM…. Look at that out of focus cookie, and that gorgeous counter top. Something to behold.

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.

Gluten-Free Chocolate Walnut Cookies

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 36 cookies
Calories: 60kcal

Ingredients

  • 2 1/4 cups walnut halves
  • 2 egg whites
  • 3/4 cup superfine sugar
  • 1/4 cup cocoa powder sifted

Instructions

  • 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 🙂

Night all!

Coffee Sugar Cookies

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!

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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
Ingredients
  • 1 cup butter, softened
  • 1 1/4 cup sugar softened
  • 2 eggs
  • 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
Instructions
  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee crystals.
  3. In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
  5. Chill dough overnight.
  6. 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.
  7. Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
  8. While cookies are cooling, create glaze. Mix together confectioner’s sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
  9. 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.

 

Recipe was adapted from iambaker.net

Rose Water Cream Cookies

These are the cookies you would’ve seen in my “look at me, I’m baking” post.

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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
Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 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
Instructions
  1. In a large bowl, beat butter with sugar until fluffy, then add egg and vanilla.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add into butter mixture until completely combined.
  3. 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.
  4. Mix together simple syrup and rose water. Brush on syrup mixture onto cookies and sprinkle on coarse sugar.
  5. Refrigerate cookies on sheet for 20 mins before placing in oven preheated at 350.
  6. Bake cookies for about 10 mins until cookies are golden near the bottoms. Transfer to racks to cool completely.
  7. 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.
  8. Pipe icing into cookies about 1 tsp icing per cookie. Assemble cookies, sugar side up.

 

Recipe was adapted from Canadian Living 2012 Holiday Cookies.

Vegan Chocolate Chip Shortbread Cookies

2014-11-27-22.06

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
Ingredients
  • 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
Instructions
  1. In an electric mixer, beat the butter and sugar until really smooth (about 2 1/2 mins). Beat in the vanilla.
  2. With the mixer on low, add flour into the wet ingredients until just combined. Don’t overmix.
  3. Fold in the chopped chocolate.
  4. 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.
  5. Preheat oven to 325 degrees and line cookies sheets with parchment paper.
  6. Use a knife and cut out square shapes. Set onto cookie sheets with about 1/2 inch space in between.
  7. Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.

 

Recipe was adapted from cakemerchant.com

The weekend we made pie, and only pie

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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).

 

In the making

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…).

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So here is some evidence that I am actually baking

My Very First Race!

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.

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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.

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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.