Tag Archive | recipe

Peanut Butter Cup Cookie “Hack”

Before Christmas there was a “recipe” hack floating around Facebook and Instagram to make these peanut butter cup cookies! So tonight Jacob and I gave them a go!!

These are so easy! You need a Betty Crocker peanut butter cookie mix, mini resse cups, Pam, veggie oil and water.

Simply follow directions on the cookie package, spray mini muffin tin, divide dough into 12 even balls in the muffin tins, press in peanut butter cup.
Bake at 350 for 20 minutes and allow to cool in tin for 5-10 minutes before removing.

Pros-Super easy! My 5 year old could 100% prep these himself.
-Quick
-Fun for the kids! All three gave them 2 thumbs up!

Cons-If you’re a home baker you’re not going to love the pb cookie mix! I’ll 100% recreate this with my homemade cookie recipe!
-Hard to remove from pan. I sprayed the tin but definitely would suggested a hearty spray!

Another friend says she makes these with the pre made Pillsbury chocolate chip cookie dough! These would be a great rainy day activity with the kids!

Gingerbread Sprinkle Cookie Bites

Nov24

It’s been a hot minute since I shared a recipe but these cookies are too fun to not share!! They are soft, festive and chewy and everything that a Christmas cookie should be!

INGREDIENTS

• 3/4 cup butter, room temperature

• 3/4 cups brown sugar

• 1 egg

• 1/4 cup milk

• 3/4 cup molasses

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 tablespoon cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon allspice

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup sprinkles

1. In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.

2. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice and salt.

3. Beat the dry ingredients into the wet ingredients until no dry patches remain.

4. Cover with plastic wrap and place dough in the fridge for at least 1 hour but I usually leave mine 24 hours

5. Preheat oven to 350F. Line two baking trays with parchment paper.

6. Add Christmas sprinkles to a shallow bowl.

7. Use a small cookie scoop to portion the dough into even balls of dough.

8. Roll the dough in the Christmas sprinkles and place on the prepared baking trays, at least 2” apart.

9. Bake in matches for 10 minutes and cool on rack

Snow day Salted Chocolate Chip Cookies

Jan16

So it’s really cold and snowy here the last few days! Which is not typical for our location but it does happen maybe once or twice a year! We usually cancel any plans and appointments and just hunker down at home until it passes! Yesterday We made cinnamon rolls & bacon and enjoyed a family weekend brunch on a Wednesday! Snow days aren’t so bad!

Early this morning Jacob and I took to the kitchen to fulfill hubby’s request for chocolate chip cookies! Now anyone who knows me knows for the past 15 years I’ve stuck to (and been famous for) these Chocolate chip cookies. Now last summer Kevin bought me Joanna Gaines cookbook Magnolia Table and I’ve been obsessed with her chocolate chip cookies!

I pretty much follow her recipe exactly except I use a full tablespoon of real vanilla and sprinkle the tops with chunky sea salt when they come out of the oven! I also add chunks of good quality melting chocolate to each cookie prior to baking! Trust me you can’t go wrong with pools of melted chocolate! For the chocolate chips themselves I use a mix of regular size and mini chips! I find it gives the cookie these amazing caverns of chocolate!!

If you want to try these yourselves but don’t have the cook book you can find the recipe Here.

If you do try these please let me know what you think! Or any changes you’ve made! The recipe itself minus the chocolate chips makes an amazing cookie base for your creations! At Christmas time I used this recipe with white chocolate chips, cranberries, and a pinch of cinnamon! So delicious!

Good For You Protein Balls

Jan16

Today’s kitchen adventure: Protein balls! These little beauties are just sweet enough to ward off a cookie craving while being packed full of good for you ingredients and protein! Perfect as a mid afternoon snack, after the gym, or desert!

Ingredients

1 cup rolled oats

1/2 cup natural peanut butter

1/4 cup Epicure protein powder

1/4 cup ground flax

1/4 cup honey

2 scoops Epicure Cocoa açai

1/4 cup mini dark chocolate chips

1/4 cup unsweetened coconut

Method

Simply mix all ingredients into a large bowl and mix well. Once combined scoop and roll into small balls. Roll in coconut and place in sealed container to store in fridge.

Using the above recipe I got 18 balls. Which breaks down to 4.4 grams of protein each!

You can customize these however you like! Try adding things like dried cranberries, nuts, cinnamon, etc.

I hope you enjoy these.

Happy, healthy snacking!

Peppermint Matcha Hot Chocolate Brownies!

Mar1

I was asked to create a treat for our Epicure team meeting tonight using this months customer special, Epicure’s delicious Peppermint matcha hot chocolate!! This is what I created…

These brownies are chocolatey, chewy, and have a hint of mint!! I always feel like St. Patrick’s day is the perfect time for mint/chocolate treats! I’m sure Leprechauns love mint! Anyways, I made these brownies in Epicure’s Perfect petites pan but you could do them in a traditional pan if you don’t have the Perfect petites. If you ask me everyone should get the Perfect petites pan because it’s perfect for making adorable mini treats!!! On to the recipe!

Ingredients

1 cup butter – melted
2 large eggs
2 tablespoons egg whites (or an extra egg)
2 tsp vanilla
1 cup sugar
1 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup Epicure’s peppermint matcha hot chocolate mix (dry)
3/4 cup chocolate chips (mint chocolate for a more minty taste)

Method

Preheat oven to 350 degrees
In a mixing bowl combine melted butter, sugar, eggs, egg whites, and vanilla
In a second bowl whisk together flour, baking powder and salt.
Combine dry and wet ingredients and stir until just combined.
Gently fold in hot chocolate mix and chocolate chips.
Place petites pan on a cookie sheet. Using a basting brush lightly grease Perfect petites pan.
Divide batter evenly
Bake for 22-25 minutes until tooth pick inserted in centre comes out clean.
Remove from pan and allow to cool on rack.
Enjoy!

Maple Pumpkin Spice Muffins

Oct2

It’s officially October meaning we are fully submerged in Pumpkin everything!! I admit my pumpkin season started in August…don’t judge me!

I decided to bake some maple pumpkin spice muffins because warm fresh baked muffins are a crisp Fall morning necessity. These muffins don’t require a fancy mixer or a lot of time! They taste great with butter or better yet pumpkin butter. Feel free to get creative and toss in a few walnuts, raisins, chocolate chips etc! I left mine plain and served them with pumpkin butter.

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 egg

1/4 cup granulated sugar

1/3 cup cooking oil

1 cup cooked pumpkin (without spice)

1/4 cup milk

1 tsp maple extract (vanilla also works)

Method

Mix dry ingredients (except sugar) into a large bowl.

Crack egg into small bowl and beat until frothy.

Combine egg with remaining wet ingredients in bowl with sugar, stir to combine.

Once wet ingredients are well combined add them to dry ingredients, stiring to combine.

Once combined divide into 12 standard greased muffin tins and bake for 15 minutes at 400 degrees or until toothpick inserted in muffin comes out clean.

Once baked allow muffins to cool on wire rack.

These muffins are quick, easy and bake up light and fluffy. They are not overly sweet and are fantastic with pumpkin butter, peanut butter, jam, etc!

Enjoy!

Pumpkin Spice Cookies With Maple Frosting

Sep13

It’s almost the middle of September! Pumpkin season is in full swing!!! I decided today was a good day for some Fall inspired baking! These cookies are pillowy soft and delicious but the maple frosting is the show stopper!

Ingredients 1 cup canned pumpkin

1/3 cup sugar

1/2 cup oil

1 egg

1/2 tablespoon instant coffee

1 tsp vanilla

1 tsp pumpkin spice liquid flavouring (optional)

2 cups flour

1 tsp baking soda

2 tsp baking powder

1 tsp pumpkin pie spice

Method

Combine pumpkin, egg, oil, sugar, vanilla, and, instant coffee, liquid pumpkin flavouring in medium bowl.

Combine flour, baking soda, baking powder, and pumpkin spice in another bowl.

Stir wet ingredients together and use a fork or whisk to combine dry ingredients.

Combine wet and dry ingredients, stiring just to combine.

Drop by spoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 13 minutes.

Remove from oven and allow to fully cool before frosting.

To make the maple cream frosting simply combine the following ingredients.

1 cup powdered sugar

1/4 cup light cream cheese

1 tablespoon butter
1 tablespoon vanilla coffee creamer

1 teaspoon maple extract

I used my immersion hand blender outside on the patio but if you don’t have a sleeping baby just toss them in a mixer!

Frost cookies and enjoy!

Note: This is the liquid pumpkin spice flavouring I used. It’s available at baking stores, online and micheals crafts.

Argentinian Chimichurri Flank Steak

Aug27

Kevin and I have decided to seek out one new dinner recipe a week to cook together and share. This week we thought the recipe for Chimichurri flank steak in this weeks Weight watchers weekly looked good!

We made the marinade last night and let the steak marinade a full 24 hours prior to cooking. I really enjoyed the flavors of the marinade but Kevin found the red wine flavor a touch over powering. We both agreed we would double the garlic next time!

As stated above this is not my recipe. It is a Weight Watchers recipe.

Ingredients
1 Small bunch parsley
4 Cloves garlic
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh oregano
1 1/2 Teaspoon salt (I used 1 teaspoon)
1/4 Teaspoon pepper
1/4 Teaspoon red pepper flakes
4 Teaspoons olive oil (divided)

1 Pound lean flank steak
Cooking spray
Salt and pepper pinch

Method
24 hours in advance prep and marinade the steak.

Combine first 8 ingredients and purée in a food processor until relatively smooth.

Place 3 tablespoons of Chimichurri into a small bowl and add 1 tsp olive oil.

Rub mixture over steak and allow to marinade for 24 hours. Refrigerate remaining Chimichurri after adding remaing Olive oil.

When ready to cook preheat grill to high heat. Wipe off marinade, pat dry and season steak with salt and pepper. Spray grill with cooking spray. Grill steak for 5-7 minutes per side, flipping once. Cook to medium rare. Remove from heat and allow to rest. Drizzle remaining Chimichurri sauce over steak and serve!

I would recommend this recipe to anyone looking for a flavorful healthy steak recipe.

Blackberry Lime Tart

Jul31

So earlier today I posted my recipe for lime curd, well here’s what I did with it!!! I turned it into mini blackberry lime tarts and served them with a scoop of lime zested vanilla ice cream!!

These tarts are a perfect little treat after dinner! You could make one large 9 inch pie with this recipe or 6 four inch tarts.

Ingredients
1 1/4 Cups Graham cracker crumbs
3 Tablespoons packed brown sugar
4 Tablespoons melted butter
1/8 Teaspoon cinnamon
Cooking spray
1 recipe Lime curd
1/2 cup Blackberries

Method
Combine crumbs, sugar, cinnamon, melted butter and mix until crumbly.

Press mixture firmly into sprayed tart pan up the sides and on bottom forming a well. Bake in 325 degree oven for 9 minutes.

Once baked remove from oven and allow to cool. Fill with lime curd and top with as many blackberries as desired. Refrigerate for 3 hours until firm.

These tarts are just the right size for a shareable treat or indulge and polish it off on your own!

Homemade Lime Curd

Jul31

A friend came over yesterday and with him he brought a bunch of blackberries!! So those blackberries are destined for blackberry/lime tarts! This afternoon I whipped up a batch of homemade lime curd to be used in the tarts. I mean doesn’t everyone keep a dozen limes on hand all the time!

This lime curd is extremely easy to make and doesn’t require a double broiler or straining. It has a fantastic lime flavor with just the right amount of sweetness! Use it in tarts, a toast, scones, cookies, or mix it with yogurt! The possibilities are endless!

Ingredients