Thursday, December 29, 2011


Sometimes life is tricky, and sometimes I struggle with it. BUT I now know that I can make oreos, and sometimes just that is enough to make me feel like I rock at life. It's also a huge bonus to enjoy these cookies without all of the chemical preservative crap companies throw into their cookies. These cookies won't need preserving.

And because it is the season, you can also add a little bit of Christmas colour to them, and if you're lucky your icing will actually turn out Christmas colours, and you won't have a 1980's theme going on at your Christmas party, oh's the thought that counts right? If you're feeling particularly ambitious, a little bit of seasonal flavour with some mint extract - I'd highly recommend this.

Holiday Oreos
adapted from smitten kitchen

For the cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Desired amount of food colouring and/or mint extract (use gel for brighter colours, I didn't have any on hand)


1) Preheat oven to 375 degrees and line a baking sheet(s) with parchment paper.

2) In a large bown mix together the dry ingredients until well combined. Add the butter then egg and continue mixing until the dough comes together in a mass. If you're using a hand held electric mixer this takes a while, in a stand mixer it happens a bit quicker and without so much mess, though I found the cookies to be a bit flatter.

3) scoop out teaspoon-sized balls of dough and place about an inch apart on your baking sheet lined with parchment paper. Bake for 9 minutes.

4) To make the filling cream the shortening and butter together. Add in the vanilla and sugar and mix on medium speed until well combined. To add the colouring and flavour I then divided the filling into three smaller bowls, and added the food colouring and flavour.

5) Once the cookies have completely cooled, match up like sized cookies. Using a piping bag, pipe about just over a teaspoon worth of filling on the cookies and form into a sandwich.

Tuesday, December 20, 2011

guest post: cinnamon roll cookies

Hey all!  I'm back in action and over at Newfoundlander at Heart today posting about my first baking project back in Canada and as part of Margot's holiday cookie countdown.  Check it out.

Monday, December 12, 2011

Salty Chocolate Toffee Cookies

I just don't know what to say about these. After my first long workout in way too long, I just needed something chocolate and delicious and in cookie form. I found these and it took me about 3 minutes to get out the door to buy the ingredients I didn't have on hand - which given my normal sloth like state after a long work out is pretty remarkable. Pretty sure that I completely mitigated any positive impacts that the provided just in the baking process, but sometimes that's just the way it has to happen. Totally worth it.

slightly adapted from Smitten Kitchen
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound (!!!!) semisweet chocolate, melted
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 chocolate-covered English toffee bars (I used Skor)
Flaked sea salt to taste


1) Whisk together flour, salt, baking powder in a small bowl while melting chocolate over a double boiler.

2) In a mixer combine butter and sugar until fluffy, add in the eggs, vanilla and chocolate.

3) Add in the dry ingredients and mix until well combined. Let dough chill for about 20 minutes.

4) Preheat the oven to 350, spoon dough onto a baking sheet lined with parchment paper (this is particularly important if you don't want to spend half an hour cleaning your baking sheets when you finish). Bake for 12 - 14 minutes.

Thursday, December 8, 2011

Cranberry Pear Scones

Oh wow. Cranberry and pear....what an original combination.

I know. But seriously, it's popular for a reason. In the past I've used canned pears in my scones (purely due to laze), this time I used fresh pears, which added just a bit of crunch to the scone and was really just a whole lot of lovely.

If you wanted to add a little bit of ginger or cardamon that's probably a good idea.

Slightly adapted from: Nigel's Scones

3 C flour
3/4 c sugar
1 tsp baking soda
1 tsp baking powder
3/4 c unsalted butter
1 cup buttermilk
3/4 cup fresh cranberries
1 pear - cut into small pieces

1. Combine flour, sugar, baking soda, and baking powder

2. cut in butter until the mixture resembles coarse crumbs. Form a well and add in buttermilk. Use your hands and mix the ingredients together.

3. Add in the extras. Divide the dough into two equally sized rounds and cut each into 6 pieces.

4. Preheat oven to 350 degrees and bake for about 20 minutes or until they just start to turn golden brown.

Friday, December 2, 2011

Maple Muffins

Can we talk about pancakes for a moment?

They are amazing. I will quite happily eat them for breakfast, lunch and dinner. Throw some blueberries or strawberries and that's really all I need (note: don't ever take nutrition advice from me).

The down side though is that they aren't portable, sometimes a girl needs food for the road....and here's where these muffins come in. These muffins taste almost exactly like pancakes....just muffiny (that's a word, I promise).

Adding in anything that you would add to a pancake is probably a good a idea.

Slightly adapted from Sarabeth's Bakery: From my Hands to Yours
By: Sarabeth Levine

2 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tbs baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 1/2 cups pure maple syrup
3/4 cup unsalted butter melted
1/2 cup whole milk
1 egg
1 egg yoke

1) pre-heat oven to 400 degrees and prepare a muffin tray

2) Whisk dry ingredients. Whisk the maple syrup, melted butter and milk together, then whisk in the egg and egg yoke, Add in the dry ingredients and wet ingredients and stir together until smooth.

3. Evenly distribute the batter into 12 muffin cups and bake for 10 minutes. Turn the heat down to 375 and bake for 15 more minutes or until done.