Archives for the month of: December, 2015

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I made these mandelbrot cookies inspired from chef Tom Colicchio. I changed the walnuts to chocolate chips for extra sweetness and kept some cookies plain. Original recipe called for 1 1/2 of chopped walnuts.

INGREDIENTS

3 1/2 cups unbleached flour

2 tsp baking powder

1/2 tsp sea salt

3 large organic eggs

1 cup cane sugar

1 cup vegetable or coconut oil

1 tsp pure vanilla extract

1/2 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line 1 large or 2 small cookie trays with parchment paper. In a stand-up mixer blend eggs, cane sugar, oil and vanilla. Add unbleached flour, baking powder and sea salt and mix until blended. Stir in chocolate chips in half the batter. Place some flour on counter and take out batter in 1/4 batches. Roll batter into 2 x 10″ logs. Place on cookie trays and bake for 30 minutes. Take out and cool for 5 minutes. Cut logs into 1/2″ pieces. Place pieces on side and put back in the oven and bake for another 10 minutes. Let cool and then transfer to cooling rack with parchment paper. Let stand until completely cooled off and then store in air tight tin container. Enjoy!

 

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For New Years Eve my daughters and I decided to make Pink Champagne Cupcakes to celebrate 2016. These cupcakes are pretty and taste amazing. We had to do a taste test to make sure they turned out before icing them. You won’t be disappointed with the taste.

INGREDIENTS

2 1/4 cups unbleached flour

1 1/2 cane sugar

1/2 tsp sea salt

1 tbsp baking powder

3 organic eggs

1 cup champagne or sparkling white wine

1/2 cup melted organic butter

1/2 cup vegetable or coconut oil

1 tsp pure vanilla extract

4 drops red food colouring

Pink Champagne Frosting

1 cup organic butter – melted

2 1/2 cups icing sugar

1 tsp pure vanilla extract

2 tbsp champagne or sparkling white wine

1 -2 drops red food colouring

pink sprinkles for finish

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl sift flour, cane sugar, sea salt and baking powder.    In a stand-up mixer place eggs, champagne, melted organic butter, oil, vanilla and red food colouring. Mix ingredients until blended. Slowly add sifted dry ingredients to the batter until blended. Fill the batter into the muffin cups and bake for 25 minutes. Let cool in muffin tray and transfer to cooling rack  until completely cooled off. While cupcakes are cooling use the stand up mixer to make the icing. Place butter into the mixer and blend for 2-3 minutes. Add icing sugar, champagne and red food dye. Mix until well blended. Place icing in fridge for 10 minutes until cupcakes are ready. Place icing in a piping bag to frost cupcakes. Finish with your choice of sprinkles. Enjoy and Happy New Year!

 

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I recently was browsing through Nigella Lawson’s new cookbook Simply Nigella and found a delicious recipe for Chai Muffins. I changed the recipe by adding whole wheat flour.

INGREDIENTS

1 2/3 cup whole wheat flour

1 cup spelt light flour

2 1/2 tsp baking powder

3/4 cup brown sugar

1/2 cup almonds chopped – put 2 tbsp aside for the top

3/4 cup plus 2 tbsp unsweetened vanilla almond milk or any milk of choice

1 tsp cinnamon

2 Chai tea bags

2 large organic eggs

2/3 cup oil – vegetable or coconut oil

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone muffin cups. Warm the almond milk in the microwave for approximately 2 minutes. Add the two chai tea bags and the cinnamon to the milk and let sit until almond milk cools off. In a bowl mix flours, baking powder, brown sugar  and chopped almonds. Make sure to remove 2 tbsp of the almonds to put on top of muffins. In a separate bowl mix cooled almond milk mixture, eggs and oil. Add the wet ingredients to the dry ingredients. Scoop batter into muffin cups and top with the 2 tbsp of chopped almonds. Bake for 25-30 minutes. Let cool in muffin tray and then transfer to a cooling tray for 10 minutes. Enjoy!

 

 

 

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Although my family is not vegan, I decided to do a vegan muffin recipe again this week because I was running low on eggs. My substitute for eggs was ground flax seeds mixed with water.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup cane sugar or agave nectar

1/3 cup vegetable oil, coconut oil melted or organic butter

1/4 cup unsweetened apple sauce

1 tbsp ground flax seeds with 3 tbsp water

3 mashed ripe bananas

1/2 -3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, baking powder, baking soda and sea salt. Mash bananas with a fork and set aside. In a separate bowl mix sugar, oil, apple sauce and flax seed mixture. Add mashed bananas and mix once again. Add dry mixture to the batter and stir only until combined. Gently fold chocolate chips into the batter and scoop into muffin cups. Bake for 25 minutes or until firm to the touch. Enjoy!

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I chose to make raspberry muffins this week, since the grocery stores have been selling raspberries at a good price and they are still sweet. I also added ground flax seeds to the recipe to give them extra fibre.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 cup ground flax seeds

1/4 tsp sea salt

1/4 cup oil of choice – vegetable, coconut- melted

3/4 cup agave nectar or honey

1 tsp pure vanilla extract

1/2 cup milk – organic, almond, soy

2 large ripe bananas – mashed

1 cup fresh or frozen raspberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking powder, baking soda, ground flax seeds and sea salt. In another bowl blend oil, honey, vanilla and milk. Mash bananas and then add to wet mixture and blend once again. Mix in dry ingredients only until combined and then add raspberries. You can also separate the batter in two and add chocolate chips or nuts if you would like. Bake for 25 minutes or until firm to the touch. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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This is one of those quick and easy recipes that you can make on the spot for an after dinner treat. I love how moist it turns out and you can always add some chocolate chips for an extra richness.

INGREDIENTS

1 cup unbleached flour or whole  wheat flour

3/4 cup cane sugar

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp baking powder

1 cup organic milk or soy milk

1/3 cup oil

1 tsp pure vanilla extract

1 large organic egg

1/2 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Spray an 9″ round baking pan. In a bowl mix flour, sugar, cocoa powder, baking soda, sea salt and baking powder. Add the milk, oil and vanilla to the flour mixture. Stir and then crack an egg inside. Beat with an electric hand mixer until smooth for a few minutes. Add semi-sweet chocolate chips and stir once again. Pour batter into baking pan. Bake for 30 minutes.Remove from oven and let cool for 10 minutes.Turn cake pan over onto a cooling rack and let stand for another 10-15 minutes. Enjoy!

 

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My muffin this week came from the 2016 Milk Calendar, which I always keep because they always have great recipes inside. I did make alterations to the recipe with the flour and the seeds I had available.

INGREDIENTS

1 Cup whole wheat flour

3/4 cup spelt light four

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 tbsp sesame seed, pumpkin seed, sunflower seed & ground flax seed

1 cup of milk – almond, organic, soy

1/2 cup oil or organic butter melted and cooled

1 large organic egg

1/2 tsp pure vanilla extract

1 cup fresh or frozen blueberries

1 zest a lemon and 2tbsp juice from lemon

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use my favourite silicone muffin cups. Zest the entire lemon and measure 2 tbsp of lemon juice. Combine milk and lemon juice/zest together. Set aside. In a bowl combine flours, brown sugar, baking powder, baking soda, sea salt and cinnamon. Mix all seeds together and set aside 2 tbsp of seeds for the top. Mix seeds into flour mixture and then stir in blueberries. In a separate bowl whisk milk, egg, oil and vanilla. Add dry ingredients into wet ingredients and stir until combined. Scoop batter into muffin cups and sprinkle seeds on top. Bake for 25 minutes. Let cool for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

 

 

 

 

 

 

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