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

 

Valentine Rice Krispie Treats

by , on
Jan 18, 2016

I was lucky enough to win a Rice Krispies prize pack in the #treatsfortoys twitter party in December. I’m a big fan of the program where Rice Krispies donates money for toys for every toy shaped Rice Krispie Treat posted with #treatsfortoys. This year, the campaign raised $40,000.

I thought I’d say Thank You for the amazing prize (which included a whole bunch of Rice Krispies AND a Visa gift card) by making a video of the first thing we made with the delivery. The whole family enjoyed these and I loved making my first food video.

[wpvideo IFfmuHKg]

 

Heart Shaped Valentine Rice Krispie Treats

We prepared the recipe from the box. You can find it here:

INGREDIENTS

  • 50 ml or 1/4 cup margarine or butter
  • 250 ml or 1 pkg (about 40) regular marshmallows or 5 cups miniature
  • 1.5 L or 6 cups RICE KRISPIES* Vanilla cereal

DIRECTIONS

1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. OR Microwave on high for 45 sec.

2.Stir in KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13×9″) pan.

3.Allow mixture to cool.

4. Use cookie cutter to cut Rice Krispie treats into heart shapes. You can squish leftover treats into the cookie cutter to shape.

5. Melt candy wafers in the microwave. Time will differ between microwaves. Use 30 sec intervals until soft. Stir to melt the rest of the way.

6. Dip the tops in melted candy coating.

7. Sprinkle with Valentines Day sprinkles before the candy sets.

8. Hide some before everyone eats them on you because you’re going to want to keep some for yourself.

 

5 Faves Friday: Kitchen Gadget Edition

by , on
Nov 6, 2015

5favesfriday_kitchen gadget5 Faves Friday Kitchen Gadgets KitchenAid, OXO, JosephJoseph, Chef'n and dreamfarm

We’re heading into holiday season! Which means a LOT of time in the kitchen. I truly love all the baking and cooking, but it’s so much more enjoyable with the right tools.

Four of five of these are my go-to fav’s at home  – so much so that a few are starting to show some wear.

If you’re looking for the right gadgets to get set for the holidays, these might be just what the head chef ordered.

  1. If you make meat, go into your gadget drawer. Throw out your meat thermometer. Get one of these. It’s the OXO Good Grips Chef’s Digital Leave-In Meat Thermometer. Love the OXO tools but this one is my fav. It really is awesome.
  2. It’s embarrassing to admit that I have a bit of a measuring cup/spoon problem. I have a number of sets. These ones are my go-to. They are the Chef’n® SleekStor™ 8-Piece Collapsible Measuring Cups and Spoons Set. The spoons are particularly awesome. And I love how the cups collapse to take up less space in my messy, messy kitchen drawer. You can order them in Canada from Bed, Bath and Beyond.
  3. This one is an icon. The KitchenAid Stand Mixer. If you bake and don’t have one, you should put it on your wish list. I know, it’s pricey. But it really is the gold standard. I can’t imagine making it through holiday baking, birthday parties, fundraiser cupcakes, waffle mornings and life in general without mine.
  4. I love these tools that sit up on their own and keep the goopy end off the counter. They are from JosephJoseph but I get mine at IQliving. I have a few and would love the rest of the set. I love the grips, I love how easy they are to care for and I love that they have one for every task. Excellent stocking stuffer.
  5. This last one is the product I haven’t tried but is def on my Wishlist. These Dreamfarm Clongs look awesome. This brand out of Australia has all kinds of neat stuff. I picked these because I use tongs A LOT and these look comfy to hold, seem to be the right length for tons of different kinds of dishes and they are also make to keep the goop off the counter. I hope to find them somewhere soon. Can’t wait to try them.

Need a little Sunshine? Maybe these will help…

by , on
Feb 11, 2014
I have a friend who’s called me Lemonie for years and I happen to LOVE lemon,
so when I saw this recipe on Pinterest I had to try it.
Lemonies
Lemonies (From Rita’s Recipes)
Lemon Brownies
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)
Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 350 for 25 minutes.
You can double the recipe and bake in a 9X13 pan for 30 minutes.
Remove and let cool, then glaze.
Glaze
1/2C powdered sugar
1 T lemon juice
additional lemon zest
stir together
~~~~~~~~~~~~~~~~~~~~~~

note: 1 stick of butter is = to 1/2 C or 1/4 pound.
I use unsalted butter.

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!

The 12 Treats of Christmas: #5 Chocolate Bark 4 Ways

by , on
Dec 7, 2013

I’m really seeing a lot of chocolate bark this year – everyone from Starbucks to the corner grocer seems to be selling it for Christmas. It warms my heart a little to see it. For as long as I can remember, I’ve received bark in my stocking. As a little girl, the Laura Secord Almond bark was there, year after year. Maybe Santa will remember this and drop some in this Christmas for old times sake.

Even if he doesn’t, the bark tradition continues around here. I find it to be an easy way to add a little something ‘extra’ to holiday treat plates. I make mine very thin, but you can use more chocolate in a smaller pan to create a thicker bark.

MommyDo Chocolate Bark 4 Ways 1 (1)

First is Candy Cane Marble Bark.

MommyDo Chocolate Bark 4 Ways 40

In a microwave save bowl, melt 8 oz roughly chopped semisweet bakers chocolate in microwave at 50% for a min. Stir and continue to heat at 50% for 30 sec more (repeat as necessary) stirring to thoroughly mix and melt the chocolate.

Repeat with 8oz of white chocolate.

Meanwhile, crush candy canes to make about 3/4 c.

When white and dark chocolate are melted, spread in touching stripes on a parchment paper lined baking tray.

MommyDo Chocolate Bark 4 Ways 23

I bang the tray on the counter a few times to try to evenly distribute and thin out the chocolate. Sprinkle candy cane all over.

MommyDo Chocolate Bark 4 Ways 15

Then, drag a butter knife in straight lines across the stripes to ‘pull’ the white chocolate down into the dark.

MommyDo Chocolate Bark 4 Ways 1

Let set in the fridge or on the counter overnight and snap into pieces once the chocolate is well set.

Here are a few variations. The chocolate is melted the same way for each.

MommyDo Chocolate Bark 4 Ways 36

S’mores Bark – with mini-marshmallows and teddy grahams.

For this one, melt 8 oz dark chocolate as above. Stir in 1 Cup mini marshmallows. Completely coating the marshmallows makes this bark WAY better. Then stir in 1/2 Cup teddy grahams and spread onto parchment lined cookie sheet. Sprinkle another 1/4 Teddy Grahams onto the top and let set.

MommyDo Chocolate Bark 4 Ways 13

Ok – next is Oreo Cookie Bark

MommyDo Chocolate Bark 4 Ways 38

This one is extra easy and kids love it.

Melt 8 oz chocolate as described above. Stir in 1 Cup roughly chopped Oreo cookies. Spread onto parchment paper prepared cookie sheet. Let set.

MommyDo Chocolate Bark 4 Ways 10

Lastly, we have White Chocolate Almond Cranberry Bark

MommyDo Chocolate Bark 4 Ways 35

Melt 8 oz white chocolate as directed above. Stir in 1/2 Cup almonds and 1/2 Cup dried cranberries (in the photos I used 1 Cup and I feel that’s too much. Feel free to find your own perfect amount).

Spread onto parchment paper lined pan and let set.

MommyDo Chocolate Bark 4 Ways 6

And that’s it. Chocolate bark 4 ways. You can easily make all 4 in about 45 min if you need some instant gratification. Of course, you can’t really enjoy them till they set, but the fridge is your friend to make quick work of that!

MommyDo Chocolate Bark 4 Ways 2 (1)

The 12 Treats of Christmas: Santa Magic Bars

by , on
Dec 5, 2013

Magic Bars are an oldie but a goodie. These combine tart cranberries, sweet coconut, gooey marshmallows and crunchy nuts. Delicious and so easy, Magic Bars are a great choice for baking with kids.

MommyDo Santa Magic Bars

You can find the recipe online here.

Prep Time: 10 minutes plus baking time
Preheat To: 350ºF (180ºC)*
Serving: 24 bars

Ingredients:

2 cups (500 mL) graham wafer crumbs
3/4 cup (175 mL) butter, melted
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1/2 cup (125 mL) chopped pecans
3/4 cup (175 mL) white, semi-sweet or milk chocolate chips
1 cup (250 mL) dried cranberries
1 cup (250 mL) flaked coconut
1 cup (250 mL) mini-marshmallows

Preparation:

1.  Combine graham crumbs with butter; press evenly onto parchment-lined 13×9″ (3.5 L) baking pan.
2.  Pour 2/3 Eagle Brand over crumbs.
3.  Sprinkle with pecans, chips, cranberries, coconut and marshmallows; press down firmly. Pour remaining Eagle Brand overtop.
4.  Bake in preheated 350ºF (180ºC) oven* 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars. (Store loosely covered at room temperature.)

Notes:

*325ºF (160ºC) for glass dish

Follow me on Instagram

Don't miss a thing. Follow now!