Guys, it’s been a long week. I did my first recipe demonstration on Facebook Live (you can can catch my okay performance here, I need lots more practice!), my husband has been traveling (a ton), and baby teething is off the chains. I’m done. Put a fork in me done. Thankfully tomorrow is Friday and I cleaned my house today in preparation to do only fun things tomorrow. On that note, please let me know of any fun activities to do with 3 year olds (quietly indoors while baby is napping). These Apple and Honey Oat Scones came up as they are 3 ingredients we love and we needed some extra love. We eat apples almost everyday, and how great are honey and oats in baking? Waking up to warm scones on Monday morning really was a nice little extra we all needed. …
Cookie Week is in full swing around here and I’m very excited to share this Eggnog Madeleines recipe! I kicked off this week with these Chocolate Toffee Shortbread Cookies that were part of a real life cookie exchange aka holiday cookie party. And there ain’t no party like a cookie party. Today is all about collaborating with my fellow Canadian food bloggers with another #CDNFoodCreatives collaboration on Holiday Cookies. Big thanks to Laura from Bluenose Baker, Kacey from The Cookie Writer, and Evelyne from CulturEatz for hosting! There are 19 other drool-worthy holiday cookie recipes below. Hopefully we’ve hit you right in time for your holiday cookie exchanges!
The ultimate all white cupcake, it’s a tale as old as cupcake times. Truly, finding the perfect all white cupcake is like finding a unicorn. They’re so elusive you occasionally think that the goal is unattainable (yes, I realize unicorns are not real, but bear with me here). These cupcakes are not that unicorn, but they are everything you want a cupcake to be; flavourful, moist, and just the right level of sweetness. Plus, topped with Mini Eggs. I know, life in the food lane is pretty great isn’t it?
This cake though …. I love it. I hardly repeat a recipe and yet, I’ve made this cake twice within two weeks for separate events. It’s been well received for the groups I made it for, including people asking for the recipe (here you are for those of you that asked). 🙂 Seasonally fitting with warm festive spices to brighten apple cider and topped with pretty frosted cranberries. The recipe is stone cold easy as well. Which is great as I sometimes I deter from making cake as it seems like way too many steps and I generally don’t have the time.
I promised pumpkin and this is pumpkin! Truth be told these photos are of my second attempt at pumpkin doughnuts; the first was a massive fail. As in I had to spit it out they tasted so bad. Let’s get back to the positive side of life though. This guys were light, fluffy and everything I want in a donuts. Full of fall flavours and let’s face it, I’m not one to turn down chocolate. Ever.
I love the combo of pumpkin with chocolate and whiskey. The whiskey cuts through any sweetness in the dughnut making it totally breakfast appropriate. Yes, cake like item and booze at breakfast. I support you 100% in this endeavour.
Doughnut recipe from Epicurious.com
Makes approximately 20-24 donuts
3 1/2 cups all purpose flour, plus more for dusting.
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup sugar
3 tbsp unsalted butter, room temperature
1 large egg
2 large egg yolks
1 tsp vanilla extract
1/2 cup plus 1 tbsp buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying), about 3 to 4 cups. (You can reuse this oil up to 4 additional times. Allow to cool and strain through cheese cloth back into original container.)
1/2 cup unsalted butter
1/4 cup whole milk
1 tbsp light corn syrup
2 tsp vanilla extract
4 oz bittersweet chocolate, chopped
2 cups icing (confectioners’) sugar, sifted
1 tbsp whiskey
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours up to 24 hrs. I found the batter to be very sticky. I had to add about 1/4 cup of additional flour. I did leave it sit for 24 hrs though and that may have played a part. Add more flour, by the tablespoon, if you can’t pat it down and cut your rings out due to stickiness).
Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts (and doughnut holes if desired).
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely. For doughnut holes, fry holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain and cool.
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted and milk is slightly warmed. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add icing sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Do you have an item that makes you smile just when you look at it? Sprinkles kind of do that for me. They remind me of being a carefree kid eating something special. Maybe that’s it, they create specialness. That’s something I always love to portray in food; using a special item, making your guests feel special with out too much fluff. It creates a warm and welcoming atmosphere. This recipe made a lot of people smile, it was great.
I also found that the package of sprinkles, a small plastic container in our case, was an amazing toy for my toddler girls. Kept them occupied for a solid 20 minutes. One of them wanted to eat these cupcakes like crazy, but they’re not full-blown on the sugar train yet. I can relate to her though, seeing pretty sprinkles sitting on top of a mound of icing is an image we can all get excited about.
Regarding the directions below on piping the icing onto the muffins; if you don’t have a pastry bag or the points, here’s a very quick and straightforward video that shows you how to pipe icing without all the gadgets. I frequently use Ziplock bags for piping; I find it easy and a very quick clean up.
Momofuku's Birthday Cake turned into more manageable cupcakes.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 cups cake flour
- 1.5 tsp baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 tbsp rainbow sprinkles, divided
- 1/2 cup buttermilk
- 1/3 cup grapeseed oil
- 2 tsp clear imitation vanilla extract (I used regular vanilla extract as I was unable to source clear imitation, the result is an off-white cake and icing vs a pristine bright white icing)
- 11/4 cups granulated sugar
- 1/3 cup vegetable shortening (I used vegan shortening)
- 4 tbsp (1/2 stick) unsalted butter, room temperature
- 3 tbsp light brown sugar
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup vegetable shortening (I used vegan shortening)
- 1/4 cup cream cheese, room temperature
- 2 tbsp light corn syrup
- 1 tbsp clear imitation vanilla extract (I used regular brown vanilla extract as I was unable to source clear imitation, the result is an off-white cake and icing vs a pristine bright white icing)
- 11/4 cups powdered sugar
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/2 tsp fresh lemon juice
- Preheat oven to 350°. Prepare 2 muffin tins, each with 12 cups, with non-stick muffin cups or butter.
- Whisk flour, baking powder, salt, and 1/4 cup sprinkles in a large bowl. Combine buttermilk, oil, and vanilla in a medium bowl.
- Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 min. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 min.
- With mixer on low, add buttermilk mixture until incorporated. Add dry ingredients, beating until just combined, about 1 min.
- Distribute evenly into prepared muffin tins. I found this easiest to do with a small ice cream scoop. I suspect a 1/4 cup measuring device would produce equal results.
- Bake for 20-25 minutes until tops are golden brown and a cake tester (toothpick, butter knife, etc.) come out of muffins cleanly. Let cool in tins for 5 min and then cool completely on a wire rack (or in the fridge if you're pressed for time and want to ice the muffins shortly after baking).
- Combine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment (or the flat beater attachment if you don't have the paddle attachment like me). Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 tbsp vanilla. Beat until mixture is silky smooth and glossy, about 3 min.
- Scrape down sides of bowl and, with mixer on low, add powdered sugar, salt, baking powder, and lemon juice until just combined. Increase speed to medium-high and beat until you have a brilliant stark white (or off-white), beautifully smooth frosting, about 4 min (it should look just like it came out of a plastic tub at the grocery store!).
- Pipe icing onto muffins and top with sprinkles.
Recipe adapted from: Bon Appetit
3 cups icing (powdered) sugar
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped (or dark chocolate chips)
3 tablespoons cacao nibs, optional (don’t let this ingredient hold you back)
I made carbonara the other night and was left was 7 egg whites. What to do? What to do? I thought about making pavlova, but one of my dear friend’s mom hails from the great land of New Zealand and I knew mine could never even come close to hers and so, I decided to make meringues. Triple Chocolate Meringues, because what’s one chocolate without two more?
I make these cookies every year. The recipe makes a LOT of cookies and they’re perfect to give as Christmas treats. Since I did a bunch of canning and pickling this year, I’ve decided to go all pumpkin crazy now in lieu of waiting for Christmas (which I’m already thinking and getting excited about by the way).
The recipe is pretty straightforward, although I’d highly recommend setting everything out you need in advance since there are a number of ingredients. And, be prepared to bake multiple batches – I have 3 sheet pans in the house, however, it takes 4 to bake all the cookies in just one single batch.
The cookies need to be solid to dip them into the glaze; ensure the edges are golden brown before you remove them from the oven.
Adapted from House and Home Magazine
Makes about 4 dozen cookies
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1 cup softened unsalted butter
1.5 cups sugar
1.25 canned pumpkin (this is less than 1 can, be sure to measure carefully)
1 tsp vanilla
1/2 brown sugar
1/4 cup milk
3 tbsp unsalted butter
1 tsp maple extract
1 cup icing sugar
Preheat oven to 350° F. To make cookies, sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Beat together softened butter and sugar until creamy (a couple of minutes). Add pumpkin, egg, and vanilla. Beat until blended.
Add sifted dry ingredients to pumpkin mixture and mix until well blended.
Drop by the tablespoon onto parchment-lined cookie sheets. Bake for 15-18 minutes.
Allow to cool on pan.
In a medium sauce pan, combine brown sugar with milk and butter, and heat to a boil. Allow to boil for 1 minute, then remove from heat. Add maple extract and about a cup of icing sugar (add enough so that glaze is thick, but still spreadable). Whisk until smooth and combined.
Dip cooled cookies into glaze and set on a cookie sheet to dry.