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
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.
Heart Shaped Valentine Rice Krispie Treats
We prepared the recipe from the box. You can find it here:
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.
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.
note: 1 stick of butter is = to 1/2 C or 1/4 pound.
I use unsalted butter.
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!
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.
First is Candy Cane Marble Bark.
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.
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.
Then, drag a butter knife in straight lines across the stripes to ‘pull’ the white chocolate down into the dark.
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.
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.
Ok – next is Oreo Cookie Bark
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.
Lastly, we have White Chocolate Almond Cranberry Bark
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.
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!
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.
You can find the recipe online here.
Prep Time: 10 minutes plus baking time
Preheat To: 350ºF (180ºC)*
Serving: 24 bars
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
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.)
*325ºF (160ºC) for glass dish