So I have a sweet tooth and a pretty bad one at that. So whenever treats are involved I try to only allow myself small servings, you know mini cupcakes, regular cupcakes, cake pops, and now mini cinnamon buns! [Read more…]
Happy day before Christmas, everyone!!! I can’t believe it’s already here. I don’t know about you, but my day is busy with preparations for tonight and tomorrow. It’s such an exciting and busy time. But it’s never too busy to make a few treats for Santa’s plate. One of my favorite recipes to make this time of year is my gingerbread cookie recipe. I have changed and perfected this recipe over the years. This is a favourite among my friends and family, it’s even requested. Although the cookies turn out really tasty, my favorite part is actually using the cool cookie cutters that I have. I mean common, look at some of the shapes I made above, Star Wars cutters, ninjabread cutters, funny gingerbread cookies etc. It’s a lot of fun. You can ever get your kids to help out. I know growing up, I helping out with the Christmas baking, especially the cookies. Rolling out the dough, cutting shapes, decorating them, and then the best part, EATING THEM. So if you are looking for something to bake today with your family, and need some cookies to set out for Santa, this is the recipe for you.
If you ask a Portuguese person what dessert says Christmas, you’ll be hard pressed to find someone who doesn’t say it’s the Kings Cake or in Portuguese the Bolo Rei. Kings Cake is a traditional Portuguese cake that is only eaten between December 25th and January 6th. In many Portuguese homes, Christmas isn’t over on December 26th, it’s over on January 6th or Epiphany (Three Kings’ Day). For anyone who wasn’t raised in a Christian home, Kings’ Day is the day that the Three Wise Men or Three Kings visited baby Jesus with gifts. The cake itself, which is actually more of a sweet bread, is shaped like a wreath or a crown with a hole in the centre and decorated with candied fruit and nuts. It is absolutely delicious. This cake isn’t difficult to make but it’s so time-consuming but the end result is totally worth it.
Happy September, friends!
I want to share a recipe that will leave your home smelling absolutely amazing, like fall apple fields. So Chris and I made a trip to The Apple Factory in Milton. No we didn’t go apple picking, I would have probably loved that, but Chris has been gone most of the summer because of his job (he’s in the army) and then he was home for a week before he had to leave for another military exercise in England. Oh the life of an army wife. So anyways, we decided to head over to the Apple Factory and picked up 3lbs of the most delicious apples and then we were ready to create apple magic.
I used my crockpot to make this amazing no sugar added Apple Butter. I love my crockpot. Whoever invented this pot of magic deserves all the apple butter in the world. *yes I have apples on the brain right now* So in order to save myself the mess and headache of a long clean up, I decided to pull out my slow cooker plastic bag things *yup, technical terms, people.
Okay, so here’s what you’ll need for this awesome “butter.” Yeah, I should probably mention that there is no butter in apple butter. And the only reason it’s Canuck style is because I’m Canadian and it has booze in it…Essentially, my apple butter is like apple sauce, except I spread it on toast, breads, scones, etc. It’s really good, well if you skip the Jack Daniels, and you don’t have to worry about added sugar.
3lb of apples (I used softer, sweeter apples)
1/4 cup water
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 1/2 tsp cinnamon
1/4 cup of Jack Daniels Tennessee Fire (optional)
First peel all the apples. I’m pretty sure an apple peeler would have been handy but sometimes I like to rock it old school with my peelin’ knife. Once the apples are peeled, cut them into slices and toss away the core.
Place all the apple slices in the crockpot. Add the water, spices and Jack Daniels. Once everything is in the crockpot, set it to low for 6 hours. Now get all those Fall chores done, or make yourself my Pumpkin Spice Latte and enjoy the fact that your house will be gradually filled with an amazing Fall scent!
Check your apples once the 6 hours are up. Your apples should be very very soft and brownish.
At this point I took my wooden spoon and stirred the apples. Once I started stirring, my apple butter began to take shape. Stir until the clumps are gone. Once stirred, I spooned the apple butter into mason jars and let cool before placing them in my fridge.
hmm…now I want bread and apple butter….I think I should go make some bread….enjoy!
- 3lb of apples (I used softer, sweeter apples)
- ¼ cup water
- 1 tsp nutmeg
- 1 tsp allspice
- ½ tsp cloves
- 1½ tsp cinnamon
- ¼ cup of Jack Daniels Tennessee Fire (optional)
- First peel all the apples.
- Once the apples are peeled, cut them into slices and toss away the core.
- Place all the apple slices in the crockpot. Add the water, spices and Jack Daniels. Once everything is in the crockpot, set it to low for 6 hours.
- Check your apples once the 6 hours are up. Your apples should be very very soft and brownish. At this point take a wooden spoon and stir the apples. Your apple butter should begin to take shape. Stir until the clumps are gone.
- Once stirred, spoon the apple butter into mason jars and let cool before placing them in the fridge, or spread on a piece of hot toast and ENJOY!
Have a Terrific Tuesday, friends!!
Bestest Chocolate Chip Pumpkin Bread. EVER!
When the temperatures starts to slowly drop, I get this urge to cuddle on the couch with my hubby, sip on hot apple cider, and stuff my face with warn chocolate chip pumpkin bread goodness….Oh with a dab of apple butter. It’s totally healthy….it has pumpkin in it…right? *eyes grow big and wide* Okay fine, it might not be healthy, but it is worth it! Trust me.
Whenever September finally rolls around, it’s like I get this urge to bake and create. I love Fall. I mean what’s not to like? The colours in nature change, it gets cooler (which I am so grateful for, I’m a freaking oven all year round), and it’s the best time of year for my morning runs. So this year, when September 1st came, I knew I wanted to share this recipe with you guys.
I actually found the original recipe in my Food Network Magazine from October 2014. It was in one of those little recipe booklets in the middle of the magazine. The first time I made it, I followed the recipe and it was really good, I just knew I had to made it better though. So i changed a lot of the ingredients, and added chocolate and BOOM. Best Pumpkin bread I have ever had. Okay, it’s more of a dessert bread but still awesome!
Alright, I know you’re probably on the edge of your seats, screaming “SHARE THE RECIPE ALREADY! MY OVEN IS IN HEAT!” So without further ado, here is the recipe in all its glory *cue heavenly trumpets
- 1 cup pummpkin puree
- ½ cup olive oil
- ½ cup brown sugar
- ¼ cup water
- 2 medium eggs
- ½ tsp pumpkin spice emulsion (if you can't find emulsion then use 1½ tsp of pumpkin spice)
- ½ tsp vanilla extract
- 1 cup whole wheat flour
- 1¼ cup white flour
- 1 tsp baking powder
- ½ cup white sugar
- ½ tsp salt
- ⅔ cup dark chocolate chips
- Set the oven to 350F degrees. I like to line my two loaf pans with parchment paper. Make sure that the parchment hangs out of the loaf pan. I have found that it makes it easier to get the yummy goodness out.
- In a large bowl combine the flours, white sugar, baking powder, and salt.
- In a smaller bowl, whisk the pumpkin puree, olive oil, brown sugar, water, eggs, pumpkin spice emulsion and vanilla. Once you have that whisked together, fold the wet ingredients into the dry ingredients in the larger bowl.
- Now add the chocolate chips. Mix that awesomeness. Do a little dance if it makes you happy.
- Divide the batter between the two loaf pans and bake for approximately 50-60 minutes. (more or less depending on your oven. I have a gas oven so my bread bakes in 50 minutes). You'll know your bread is ready when you insert a toothpick into the centre and it comes out clean. If not bake for another 10 – 15 minutes.
While you wait, I suggest making a wonderful cup of tea or hot chocolate! Once you hear the most wonderful sound in the baking world, *oven beep* (I know I’m original, eh?) get excited because your bread is done! I recommend letting it cool before you cut it, but who are we kidding.
So now that you have cut it up, grab your tea and a slice, or two, and enjoy!
Happy weekend, friends!
I’m not sure what it is about the end of summer that strikes the Lemon obsession but I know it’s real. I can’t seem to get enough lemon. Now now, I’m not walking around my house sucking a lemon, Chris actually does that and it make my jaw hurt. I’m just loving the scent and taste of lemon in my teas, on salmon, and of course in my desserts. In an effort to appease my obsession, I experimented in my kitchen. I wanted a dessert that would tame the LEMON beast and yet not be overly sweet or overly tarty. I’m actually trying not to look at them right now because I’m afraid I’ll have no control and eat the whole pan of them. I did bring some of them to work and my coworkers just ate them right up. It’s always a good feeling when the things I make don’t taste like fire and charcoal.