DIY Pumpkin Spice (is easier than you think)

by , on
Oct 16, 2017

mommydo.com - DIY Pumpkin Spice

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?

Pumpkin spice in T-minus 3 minutes

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.

DIY Pumpkin Spice Recipe

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

Instructions

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.

And, done. 

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.

mommydo.com || DIY Pumpkin Spice Pumpkin scones

You definitely won’t be sorry.

Lactose-Free Cinnamon Coffee Cake (with extra crumble)

by , on
Aug 7, 2017
mommydo.com Lactose-Free Cinnamon Coffee Cake

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.

DIY Easter Surprise Eggs are easier than you think

by , on
Mar 27, 2017

mommydo.com || DIY Easter Surprise EggsThis 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.

Shortbread cookies that melt in your mouth #CANrecipe

by , on
Dec 5, 2016

mommydo.com || Melt in your mouth whipped Shortbread

Christmas Came Early

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.

mommydo.com || Melt in your mouth whipped Shortbread Lactose-Free Butter

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.

Whipped Shortbread Cookies Melt in your Mouth

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.

Melt in your Mouth Shortbread Recipe

1/2 lb. Butter

1/2 cup cornstarch

1/2 cup icing sugar

1 cup flour

Instructions:

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 300F 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.

mommydo.com || Melt in your mouth whipped Shortbread RoundupFrom 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

 

Best Sandwich Bread Ever – Just Add Turkey

by , on
Oct 4, 2016

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.

mommydo.com | The Best Sandwich Bread Ever, Seriously

The Best Sandwich Bread Ever is Not Pretty but…

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.
1

Be ready to keep on cooking

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.

mommydo.com | best ever sandwich bread | bread machine

Best Ever Sandwich Bread Ever

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.

#canrecipe

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.

mommydo.com | CANRecipe October

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

 

Sunday. Morning. Must Eat. Apple Fritter Bread

by , on
Apr 12, 2015

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.

AF_bread

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)

Ingredients:

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1.5 medium apples, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon
Glaze:
1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I followed Rumbly Tumbly’s advice and greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. (mine took longer to bake but I think there’s something wrong with my oven)
  6. Let cool for about 15 minutes before drizzling with glaze.

So, so good.

Craving Classic Chocolate Chip Cookies

by , on
Feb 7, 2014

That’s what happened to me last week. Just wanted to eat simple homemade cookies.

MommyDo Chocolate Chip 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.

Ingredients:

      1 cup – Softened butter
      1 cup – Brown Sugar
      1/2 cup – White granulated sugar
      2 – Eggs
      1.5 teaspoons – vanilla
      2 cups – All Purpose Flour
      1 teaspoon – Baking Soda
      1/2 teaspoon – Salt
      2 Cups – Hershey’s Chipits

Directions:

  1. 1 Heat oven to 375°F (190°C).
  2. 2 In large bowl, beat softened butter, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy.
  3. 3 In medium bowl, mix together flour, baking soda and salt. Gradually blend into creamed mixture.
  4. 4 Stir in CHIPITS® Pure Semi-Sweet Chocolate Chips and chopped nuts, if using.
  5. 5 Drop from small spoon onto ungreased cookie sheet. Bake 10 to 12 minutes until golden brown.

    Makes about 4 dozen cookies.

 

Holiday Baking Hang Overs

by , on
Jan 14, 2014

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.

MommyDo "Holiday Hang Over" Pretzels

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

Pretzel Sticks

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.

Instructions:

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.

Delish.

The 12 Treats of Christmas: #11 Classic Sugar Cookies

by , on
Dec 19, 2013

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.

Roberto Caruso  Photo: Roberto Caruso

Classic Sugar Cookies

Preparation time: 15 minutes
Refrigeration Time: 60 minutes
Baking Time: 8 minutes
Makes: 96 cookies

Ingredients

  • 5 – 5½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp salt
  • 1¼ cups unsalted butter, at room temperature
  • 2½ cups granulated sugar
  • 4 eggs
  • 4 tsp vanilla

Instructions

  • In a large bowl, using a fork, stir 5 cups flour with baking powder and salt. In another large bowl, using an electric mixer, beat butter with sugar on medium-high for 2 min. Beat in eggs, 1 at a time, scraping down side of bowl as necessary. Then beat in vanilla. Using a wooden spoon, gradually stir in flour mixture just until evenly blended. (Over-mixing toughens cookies.)
  • If dough is too sticky to form into a ball, stir in remaining ½ cup flour, 2 tbsp at a time, until dough is no longer sticky and easy to roll. (You may not need all the flour.) Divide dough into 4 portions. Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week. Or overwrap with heavy foil and freeze up to 1 month.
  • When ready to bake, preheat oven to 375F. Lightly spray or oil 2 baking sheets or line with parchment paper. On a lightly floured surface, roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with a cookie cutter. Place on baking sheets, about 2 in. apart. Bake in centre of preheated oven until cookies are pale golden, 8 to 10 min, depending on thickness. Place cookie sheet on a rack for 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

The 12 Treats of Christmas: #10 Gingerbread

by , on
Dec 18, 2013

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.

MommyDo Gingerbread decorating

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 3/4 cup (175 mL) fancy molasses
  • 1/2 cup (125 mL) cooking molasses
  • 6 cups (1.5 L) all purpose flour
  • 2 tsp (10 mL) ground ginger
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground cloves
  • 1 tsp (5 mL) cinnamon

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.

MommyDo Gingerbread decorating 5MommyDo Gingerbread decorating 7 MommyDo Gingerbread decorating 1

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!

Happy baking!

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