Category Archives: Oven Mitt Adventures

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!

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
1¼ cup sugar softened
2 eggs
2 tbsp instant coffee crystals
1 tsp vanilla
21/2 cups flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2tbsp heavy cream
½ cup confectioners sugar + 3 tbsps for powdering
1 tbsp cocoa

Instructions

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 ½ 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.

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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.

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

½ cup butter, softened
½ cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
¼ tsp salt
1 tsp rose water
3 tbsp simple syrup
½ cup coarse sugar
⅓ butter, softened
2 cups icing sugar
pinch of salt
2 tbsp whipping cream
1 tsp rose water
food colouring of choice

Instructions

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 ¼ 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.

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Recipe was adapted from Canadian Living 2012 Holiday Cookies.

Vegan Chocolate Chip Shortbread 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

Ingredients

2 sticks of vegan butter (8 oz.)
⅔ cup confectioner's sugar
½ tsp vanilla extract
2 cups all-purpose flour
1 cup of finely chopped dark chocolate

Instructions

In an electric mixer, beat the butter and sugar until really smooth (about 2½ 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 ½ 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.

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Recipe was adapted from cakemerchant.com

Blueberry Rhubarb Crisp

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

Ingredients

4 cups diced rhubarb
2-3 cups frozen blueberries (or fresh, up to you)
2 tbsp flour
¾ cup brown sugar
1 tsp cinnamon
⅛ tsp salt
Topping:
6 tbsp butter
6 tbsp flour
½ cup brown sugar
¾ cup quick oats

Instructions

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.

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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)

This recipe was adapted from lemontreetwelling.com.

Monster Cupcakes

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.

Monster Cupcakes

Ingredients

Cupcakes that have been baked and cooled (I used Devil's Foodcake)
Vanilla Icing
Different food colouring
Sprinkles and Sanding Sugar
Googly Eyed Candy or Mini Marshmallows

Instructions

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!

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They look so scared. I can’t even…. too much cute.

Pumpkin Apple Spice Muffins

This week has been busy… Like super duper busy… So I’m trying to stuff my face with healthy muffins so I don’t make any silly eating mistakes.

And since in my THINGS post from last week, I said that I wanted to make muffins, on a weekend, I did it! I’ll be completely honest though, it was a Tuesday night, but better late than never!

This recipe was adapted from Minimalist Baker. I follow her blog religiously, since I have to do without milk. Her recipes are super tasty, and she even has blogger resources out there for those looking to start (i.e. me).

This recipe does make you house smell amazing. A “I don’t care how hot those apples might be, they need to be in my mouth!” A direct quote from my boyfriend. So by all means, drive all the neighbors crazy.

Pumpkin Apple Spice Muffins

Ingredients

1 cup unbleached four
½ cup whole wheat flour
⅓ cup quick oats
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ pumpkin puree
1 cup almond milk
1 tsp cinnamon (and some more for apples)
1 tsp nutmeg
½ cup brown sugar
2 tbsp olive oil
1 tbsp butter (or vegan margarine)
1 egg
1 tsp vanilla
2 empire apples, peeled, cored, and diced.

Instructions

Preheat oven to 375 degrees, and line muffin tin with paper liners. Spray liners quickly with Pam or other non-stick spray
Saute apples in a skillet with butter and sprinkle with cinnamon. Cook until soft.
In a large bowl add pumpkin puree, almond milk, brown sugar, oil, egg, and vanilla extract. Sir until combined.
Sift together in a bowl, both flours, baking powder, baking soda, salt and cinnamon. Stir flour mixture into wet ingredients until just combined.
Add apples and oats and stir lightly again until just combined.
Spoon into muffin tins to the top. Sprinkle some oats on top if you'd like.
Bake for 18-22 minutes of until golden brown and a toothpick comes out clean. Cool completely and store somewhere cool for freshness.

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And may the pumpkin spice fairy land on you soon as well…

Oatmeal Chocolate Chip Cookies

An oldie buy a goodie!

This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉

Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.

Oatmeal Chocolate Chip Cookies

Ingredients

1 vegan margarine (or butter)
1 cup packed brown sugar
½ cup granulated sugar
1 egg
1 tsp vanilla
1½ cup all purpose flour
1 tsp baking soda
½ tsp
1½ cup instant oats
2 cups semi-sweet chocolate chips

Instructions

In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.

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Actual quote from nick after stealing a cookie:”I should have asked…but all I thought was cookie! and nom nom nom nom.”

Currant Sugar Cookies

So I know its been a while. But there are a few things going on from behind the scenes that I am happy to report about.

I will have a mascot soon! I am so excited 😀 He is going to be the most adorable little thing on the planet and he’s already made my week. That being said, I am hoping that with a little time I can have a better web design and also the little guy to show you. Props to my friend Toni and her awesome drawing skills.

In the meantime, I’m doing my best to make sure you guys get more content and more tasty things to make. I made some cookies. And these cookies were unexpectedly good. Like I made them because I had the things in my pantry, but I wasn’t thinking that these were going to be the most amazing things in the world.

These cookies surprised me big time. The little currants in the sugar cookie add a special little sweetness to them, that they are just a powerhouse of tasty flavor.

Sorry for the potato of a photo, but these were going in a container to be brought to work. And they were GONE!

Current Sugar Cookies

Ingredients

¾ cup butter or vegan margarine
1 cup granulated sugar
1 egg
1 tsp vanilla
2½ cups all-purpose flour
½ tsp baking powder
pich salt
¼ dried currants

Instructions

In large bowl, beat butter with sugar until light and fluffy, beat in egg and vanilla.
Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.
Stir in currants,
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour (or 24 hours make-ahead).
Let stand at room temperature until soft enough to roll out (about 15 mins).
Between waxed paper, roll out dough to ¼ inch thickness. With a medium cookie cutter of choice (I chose a scone cutter because it was cute and round.) Place about 1 inch apart on cookie sheet.
Bake one sheet at a time at 375 degrees until the bottoms are a pale golden (about 8 mins).
Let cool on baking sheet for 1 min, then transfer to cooling rack to cool completely.

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If you’re feeling like the sweetness of the cookies themselves isn’t enough, they could also work nicely with some brown butter frosting. Be albeit me to tell you what to do with your cookies. 😉

Walnut Oatmeal Chocolate Chunk Cookies

Hey Strangers!

I realize that it’s been a while since I’ve posted. I’ve had to clean out my kitchen due to a small pest problem (Joys of living in a place not of your own ownership), and have slowly been putting it back together. Good news is, I made cookies!

These cookies were a favor to a co-worker who helped me with some heavy boxes. They were actually a nice marriage of flavors of chocolate and walnuts. Typically nuts can just go away from all of my baking, but this time I didn’t mind it. I don’t think I am completely convinced that nuts will wander back into my life of baking though. I think we have some more ground to cover there, more trust needs to be made.

When you read the recipe, please don’t shun me. I added a majority of the dry and wet ingredients together (I know, how could I?). But it totally worked for these cookies, and when you get home from the gym and eat supper and it’s 8:30 and you realize that you still have to make cookies before going to bed, it’s pretty easy just to whip them up.

Walnut Oatmeal Chocolate Chunk Cookies

Ingredients

6 tbsp vegan margarine (or regular butter) melted
¾ cup packed light brown sugar
⅔ cups non-bleached flour (or all-purpose)
¾ cup baking soda
1½ cup old fashioned oats
½ tsp salt
1 large egg
1 tsp almond extract
½ cup chopped walnuts
one bag of semi-sweet chocolate chunks

Instructions

Preheat oven to 350 degrees.
But vegan margarine in a bowl and throw in the microwave to melt for 30 seconds. Mix in brown sugar, and combine until smooth. In same bowl add flour, oatmeal, baking soda, salt, egg and almond extract. Mix until completely combined and consistent. Fold in walnuts and chocolate chunks until you're happy with it. Drop by tablespoon, giving room in between for spreading. Bake for 10 mins, until top of cookies look dry.

Nutrition Information

Calories: 92

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Recipe adapted from Health.com.

Hazelnut Thumbprint Cookies

Hey! You childish people! Thats Nutella! And it’s tasty!

Yes the above cookies do look like a little elf dropped a stylish bowel movement on them, however once they have been refrigerated, and the nutella gets cold, they enter into an amazing taste haven. The cookie itself aren’t all that sweet, they have a distinct coffee taste to them, to the close to bitter end. But once you add the nutella center, they are perfectly balanced.

Sadly they did not make my list for Christmas Cookies because of the messiness of the nutella. But they are super duper tasty.

Hazelnut Thumbprint Cookies

Ingredients

1 cup butter (or vegan margarine)
½ cup sugar
¼ cup brown sugar
1 tsp vanilla
2 cups all-purpose flour
¾ cup finely ground skilled toasted hazelnuts
1 tbsp instant coffee
¼ tsp salt
1 cup Nutella

Instructions

In a bowl, beat together butter, sugar, and brown sugar until fluffy, stir in vanilla
Whisk together flour, hazelnuts, coffee and salt. Stir into butter mixture in 2 additions. Form into ball; knead 1 or 2 times until smooth.
Roll by heaping 1 tsp into balls.
Place 1 inch apart on cookie sheet, and using your pinky finger, smash each ball in the middle to create a deep well in each cookie.
Bake at 350 degrees until pale golden, 15-18 mins.
Once cooled, put nutella in piping bag, and pipe into wells in the cookies.
For best taste, refrigerate after piping, and consume once cookies are cold.

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So the sad part about this recipe, is that for those who cannot eat milk, Nutella has milk ingredients in it, so this is not a milk-free recipe. Speaking of which, still looking for a milk-free alternate… Anyways still tasty tiny cookies.