Maybe you’ve run out of Pumpkin Spice. Or maybe you live in Canada and Starbucks has run out of pumpkin scones and it’s only halfway through October. Perhaps, you know, you live in Canada and can’t buy it here, like at all. Or it could be that you have a whole drawer full of spices and it just makes sense to make your own. What ever the reason, what are you waiting for?
The is probably the easiest recipe you’ll ever find on a blog. It takes about three mintues – maybe less. You just measure out the ingredients and shake it up in a little Bernardin mason jar like the ones these cupcakes were made in.
You’ll need these 5 simple ingredients. And no, there is no actual pumpkin in Pumpkin Spice.
1 ½ teaspoons ground cloves
1 ½ teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
3 tablespoons ground cinnamon
Ok, are you ready for this? Spoon all the spices together in your small mason jar.
Put the lid on the jar.
Shake the jar.
Now that you have this done and you have another hour to kill. And you really want to eat some pumpkin scones. Why not head over here and check out this copycat recipe.
You definitely won’t be sorry.
I love cake. And since I am quite lactose intolerant, if I don’t make it, I rarely get to eat it. That’s why I’m so excited about this Lactose-Free Cinnamon Coffee Cake with extra crumble. Of course, now that Natrel makes lactose-free butter here in Canada, it’s like it’s a whole new world.
I have had some great success with vegan butter, but it’s not the real deal. While this cake does not have sour cream or butter milk, it’s still a lovely cake. I would definitely consider it lean closer to a pound cake consistency rather than fluffy birthday cake consistency, but it is perfect with a hot tea (or coffee) on a lazy afternoon.
This DIY Easter Surprise Eggs recipe is a new Easter favourite. In fact, I might be make them 123,045 times before this easter.
My little one LOVES surprise eggs. Like is seriously-obsessed-to-the-point-that-it-drives-me-crazy obsessed. But I can’t bear to have any more little plastic toys filling up our home, and she really shouldn’t be chowing down on full size big-kid eggs.
So I decided to try and make some at home.
So Natrel just released Lactose-Free Butter. LACTOSE-FREE BUTTER!
I stuffed my daughter in the car (buckled her up tight) and proceeded to buy 5 packages.
I also brought the ingredients for these shortbread cookies and a baguette.
First I ate few hunks of baguette spread with glorious butter. Then I whipped up these whipped shortbread cookies.
They are one of the first Christmas Cookies I made on my own as a little girl. And they’re still my favourite today. The recipe hails from The Harrowsmith Cookbook, and credit is given to Shirley Hill of Picton Ontario.
They are very delicious, very easy and always a huge hit.
The key to these is to really beat them between ingredients. Don’t stop when the ingredients are mixed, give them a minute or more to beat at each step.
Today I finished the cookies with chunks of Purdy’s dark chocolate and makde a few with a little candied cherry on tip.
I know I mentioned beating after every ingredient…I’m repeating myself so you take me seriously. THIS IS THE SECRET TO THE BEST WHIPPED SHORTBREAD EVER.
1/2 lb. Butter
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
First, beat butter until light.
Then add the remaining ingredients one at a time, beating well after each addition.
Next, roll into small balls and flatten with a fork (or just drop them – that’s what I do).
Bake at 300
F for 30 min. Keep an eye on the cookies because they look the best when they come out before they brown.
Makes about 3 dozen cookies.
I’m so excited to be sharing recipes from fellow Canadian bloggers under the hashtag #CANRecipe. Food that will give you a flavour of the season – Christmas Classics straight from our kitchens.
From the top left the dishes are:
Nanaimo Truffles @ Dish’n’ the Kitchen
Dipped Oreos @ The Inspired Home
Mulled Wine @ Maple and Marigold
Bacon Fried Rice @ Allergy Girl Eats
Coles Pudding @ Off The Porch
Chocolate covered Whiskey-Soaked Figs @ Everday Allergen Free
Shortbread Cookies @ Mommydo
Most people look forward to the big show at Thanksgiving. The main feast. But I think the sandwiches the day after are the best. This recipe is the Best Sandwich Bread Ever. It’s not the prettiest loaf, but it’s my favourite ever, just the same.
It is a bread machine recipe, which is what makes the loaves a little funny looking but I find, if you want to serve it with the big feast, putting the sliced bread on the table helps take eyes off the tall, slightly misshapen loaf.
The key to the recipe is very warm tap water – much warmer than you’d think. When the water is nice and toasty, the yeast bubbles up nicely and the bread you get is fluffier. Yum.
The only downside is that sometimes it gets a little ‘fluffier’ than you expect. That nice tall loaf just means a bigger sandwich, so don’t worry about it. Just ensure your machine is able to bake a little longer than the regular cycle.
Making this bread is REALLY easy. Six ingredients. All in the bread maker. Just follow the instructions and be sure to put the ingredients into the machine in the right order. This Black + Decker model is the machine I use. I am quite fond of it.
8tsp granulated sugar
1 1/2tsp instant or bread machine yeast
1 1/3 cups water
1/3 cup vegetable oil
4 cups flour
2 tsp salt
1. Add sugar, yeast and very warm water to the bread pan. Let stand for 10 minutes or until yeast starts to bubble.
2. Add oil. Spoon flour on top of liquid. Add salt.
3. Select the Basic/White cycle and Light Crust setting and press start.
4. I said it up there, but I’m going to say it again. As with all bread machine recipes, it’s important to add the ingredients in the right order. So it rises nicely like the loaf below.
Along with my dish today I’m glad to be sharing recipe ideas from fellow Canadian blogging friends under the hashtag #CANRecipe. Last month’s comfort food dishes announced the beginning of fall. This month join us as we celebrate Thanksgiving across Canada with delicious food straight from our kitchens.
From the top the dishes are:
Turkey Soup @ The Inspired Home
Apple Bread Pudding with Apple Brandy Caramel Sauce @ Dish ‘n’ the Kitchen
Cumin-scented Baked Acorn Squash @ Maple and Marigold
Seriously The Best Sandwich Bread Ever From @ Mommydo
Sweet Potato Mash With Caramelized Onions @ Allergy Girl Eats
I found this little treat on Pinterest and went out and bought the ingredients ASAP. I’ve been on a donut kick lately but making them at home seems like so. much. work. But then this glorious recipe came along…donut taste. Loaf work. Genius.
APPLE FRITTER BREAD. Stop reading. Start baking now.
This recipe was originally posted here at Rumbly Tumbly back in 2013. I COULD HAVE BEEN EATING THIS SINCE 2013?
Here’s the recipe: (I used lactose free milk but couldn’t find a way around the butter and added an extra 1/2 apple)
So, so good.
That’s what happened to me last week. Just wanted to eat simple homemade cookies.
So, I grabbed my go-to recipe that I’ve been making since I first learned how to make cookies (which isn’t hard ’cause I use the one on the back of the Chippits bag).
Then I baked them. Then we ate them. Now I’m craving more classic chocolate chip cookies. Sigh.
Makes about 4 dozen cookies.
Have a few things hanging around after your holiday baking? Chocolate wafers? Maybe a few sprinkles? Some Skor bits, mini chocolate toppings? Nuts?
No need to let them go to waste! These dipped Mommydo Holiday Hang Over Pretzel Sticks are a fabulous way to use up some of the odds and ends left over from the holiday baking frenzy.
They take practically no time. And, your friends and co-workers have had just about enough of their New Years resolutions at this point and will be only too happy to take a few off your hands.
Mommydo’s Holiday Hang Overs Dipped Pretzels
Chocolate melting wafers, chocolate chips or baking chocolate
White chocolate candy coating or bakers chocolate
Whatever little bits you have hanging around that you can use for toppings.
Prepare a baking sheet or two with parchment paper.
Melt chocolate in the micro at 30sec intervals, stirring between until all the chocolate is melted.
Dip 3/4 of the stick into the chocolate and slowly spin the stick to allow as much chocolate as possible to adhere to the stick.
Place the stick on the parchment.
If you are adding a second kind of chocolate, now’s the time to melt that.
To drizzle the chocolate, use a fork. Gently swing the fork back and forth over the area you want to cover.
I did 2 or three sticks then topped them with extra chocolate and toppings. Then dipped two or three more and topped those.
Be sure to place them about an inch or more apart on the parchment as the chocolate will spread.
You might want to put then into the fridge to allow them to harden.
You can do nuts, but as I was feeding these to the boy, I kept them nut free.
Store in an airtight container to keep the pretzels fresh.
I’ve got my binder open, and this recipe comes from a photocopy of a page from Chatelaine Magazine circa 1998. 15 years later, this is still my go-to sugar cookie recipe. As I said yesterday, I don’t have a photo yet, as we’re going to bake these over the weekend. But I find I like it when the dough chills for a good long while (overnight if possible), so I thought I’d post now so you too can get the batter together tomorrow and have a good old-fashioned cookie bake with the kids this weekend now that school is out.
You can find this recipe here on the Chatelaine site.
Classic Sugar Cookies
I realize I totally left you hanging but I had good reason. My father-in-law has been ill, which meant husband was out of town for a few days. And I had a First Birthday Party to execute. Husband did return in time for the party. Thankfully, I had premade the dough for this delightful gingerbread recipe. So I was able to quickly make a batch for kids to decorate at the party. It is a ‘fancy’ gingerbread recipe – in that there are a number of ingredients. But it also a delicious, and I mean REALLY delicious one, so it’s worth the trouble to track everything down. Credit goes to Canadian Living magazine – (circa 1999). I found a link to the recipe, but it’s for their house, so the baking is slightly different that the one I have.
In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.
Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.
Roll out one disc a time to 1/4 inch thickness.
Cut with cutters and transfer to cookie sheet.
Bake at 350 degrees for 10-15 min (depending on the size of the cookies you’re making. If you use tiny cutters, thee cookies will be done sooner.
If you’re using candies that need to bake into the cookie to be secure – little silver balls for eyes for instance. If you’re using frosting, make sure the cookies are cool.
Of course, you can get a merry bunch of elves to decorate your cookies at your babies 1st Birthday Party like I did. I’ll post more about the party later, but for now, here’s a sneak peek of the cookie decorating station at the party.
There are only 2 treats to go!
Christmas is nearly here! Tomorrow’s treat is just going to be the recipe. I’ll post pics on the weekend. We’re gonna make sugar cookies and you need to refrigerate the dough at least overnight. I want to bake these with the boy on the weekend but I want you to have the recipe so you can do the same!