So apparently January 21 is Squirrel Appreciation Day. I don’t mind squirrels – even
the grey one that sorta rules my backyard, stares my down when I come out with
the dogs, leaves me bread in the winter and pears in the summer… So it is nice that there is a day to
appreciate them. But January
21?!?! The temperatures outside in
Toronto on this January 21, 2014 is -23o C (or -8o F) so
I’m thinking of renaming the today as Freeze Your Nuts Off Day. Stay warm everyone – especially our furry squirrelly
friends.
Tuesday, January 21, 2014
Friday, January 17, 2014
I’m a Hermit (cookie) this Winter
Last week I asked
what kind of cookies I should be making to fill some time before Valentine’s
Day. My cousin suggested Hermit
Cookies because we are all such hermits in the winter. Awesome idea for so many reasons.
A hermit is a
person who lives in seclusion from society. Between the ice storm in December and the arctic
temperatures of January, I (and many of my fellow Torontonians) have become a
bit of a hermit this winter.
A hermit cookie is
a spice cookie full of dates, raisins and nuts (although I updated these and
used SKOR bites ). They are
believed to have been called hermit cookies due to them keeping well and could
therefore be hidden away like a hermit. But the truth is there will be no
keeping these cookies because they are really really yummy.
Apparently they
are so good there is even a National Hermit Cookie Day on November 15. I will
have to remember that but I’m not going to wait until then to share the
recipe.
So here is how I
made them…
Ingredients
½ cup unsalted
butter (bring to room temperature if you have time)
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/3 cups flour
1 tsp baking soda
¼ tsp salt
1 tsp heaping
cinnamon
½ tsp allspice
¼ tsp cloves
1 cup raisins
1 cup dates,
pitted and coarsely chopped
1 cup SKOR bites
(or chopped walnuts)
Directions
Heat oven to 3500
and line two cookie sheets
with parchment paper.
Combine flour,
baking soda, salt, cinnamon, allspice and cloves in a bowl and set aside.
Beat butter and
sugar until sugar is light and mixture is fluffy. Add eggs and vanilla.
I usually add eggs one at a time and scrape sides of the bowl in
between.
Add flour and
spices to the butter mixture until well combined.
Fold in raisins,
dates and SKOR bites by hand.
Drop by
tablespoon on to parchment lined cookie sheets. I put 15 cookies on each sheet.
Bake 12 minutes.
Sit down and have
a hermit with a cuppa tea and good book, by the fire and dream of warmer days. These cookies
will make your house smell really good and warm your heart through this crazy
winter.
Friday, December 20, 2013
Chocolate Chip Shortbread
Shortbread is a type
of cookie made from approximately one part icing sugar, two parts butter, and
three parts flour and baked at a low temperature to avoid browning.
I make these cookies
ALL YEAR ROUND but for some reason shortbread are often made and shared at
Christmas. I think these
shortbread are make even better because they are chocolate chip. Seriously isn’t everything better with
chocolate chips?
Christmas is next week
so I thought I would share one of my all time favorite recipes and here is how
I make chocolate chip shortbread.
Ingredients
1 3/4 c pastry four (often this has salt but if not, add ¼ tsp.)
1 c mini chocolate chips
3/4 c unsalted butter
1/2 c icing sugar
2 tsp cold water
2 tsp vanilla
4 oz squares semi-sweet or bitter sweet chocolate (for dipping)
Directions
Preheat oven to 325.
Line 1 or 2 baking sheets with parchment paper (depending on the
size of your cookie sheets – the recipe makes 30 cookies – they all fit on my 16x21”)
In a small bowl, stir flour with MINI chocolate chips (the cookies
are only about 1 1/2 “ so normal size chips are too big).
In a large bowl, sing an electric mixer, beat butter until smooth,
then gradually beat in icing sugar until fluffy, 2 to 3 minutes.
Beat in water, vanilla (and salt if your pastry flour does not
include).
Using a wooden spoon, gradually stir in flour mixture.
Shape into 1" balls and place on baking sheets.
Bake 1 sheet a time, until edges are light golden, 15 to 20 minutes.
Cool completely on rack.
Meanwhile, melt 4 oz of baking chocolate in a double boiler or in a microwave bowl. Remove
and stir until smooth.
Dip half of cooled cookies into melted chocolate.
Place on parchment paper.
Refrigerate until chocolate is set.
If you make these
let me know if they become one of your go to cookies.
Saturday, September 7, 2013
Movie Camera ACTION!
I love going to
the movies. On most Saturday
nights that is where you will find me and my husband at the movies. And we are just as happy going to a
drama or comedy or art film or documentary. So when the Toronto International Film Festival comes to
town we are so excited. And then
getting to make movie themed cookies … well you can just imagine...
TIFF is a big
event in the city so I made these cookies and here is how I did it.
Materials
Needed for Decorating:
- movie camera cookie cutter (I used the this one from Copper Gifts)
- gel paste to colour some of the royal icing (I
used black & yellow)
- silver spray (I used PME Lustre Spray)
- royal icing – as always, I really like the Ateco
meringue powder
- piping bags
Instructions
and Tips:
Use your favorite sugar cookie recipe and cut out
the movie camera cookies.
Outline each
cookie.
Fill or flood the
cookies. I like using the squeeze
bottles because it is so much cleaner then a piping bag when flooding cookies.
Use a toothpick
or bamboo skewer to pull the icing to fill the cookie. If you just use the squeeze bottle
there is a chance that you will overflood the cookie – it is always a fine line
between the perfectly flooded cookie and a cookie that is over flowing with
icing. The toothpick “pull” really
helps ensure an evenly flooded cookie.
Let the cookies
dry overnight.
Spray the cookies
silver.
Outline camera in
black. You can stop there or put a
movie expression like “Action” or “Take One” in the middle of the cookie in
yellow. I always like the way the
way yellow and silver look together but of course you can use whatever colour
you like.
I was pleased
with the way these cookies turned out and now its off to the movies (which of course includes popcorn)!
Tuesday, September 3, 2013
Sweet Challah
I make Challah
almost every Friday but making Challah for the Jewish New Year is extra
sweet. Instead of sugar, I use
honey and instead of a straight braid, I make a round challah.
This recipe makes
2 medium challahs – I make one with raisins and one with chocolate chips (which
is always a big hit with the kids).
This recipe (from my Cuisinart Bread Machine) is
great all year round but extra sweet for a sweet new year.
And, here is how
I make it.
Ingredients
1 cup water
1/3 + 2 TBSP
canola oil
2 large eggs
(room temperature)
1 ¼ tsp salt
4 TBSP honey
(buckwheat is the most flavourful)
3 ¾ cups flour
2 ¼ tsp yeast, active dry, instant or bread
machine
Directions
Place ingredients
in order listed, in bread machine pan fitted with the kneading paddle.
Select the menu
on your bread machine for dough.
Press start to
mix, knead, rise your dough.
When cycle is
complete, remove dough from machine and place on floured surface to rest – 10
minutes is good.
I usually make 2
loaves from the large recipe above.
Braid into loaves
and let rise again if you have time – 30 to 60 minutes is good.
[NOTE: If you wish you can braid the challah
and freeze it unbaked for future use.
If you do this take the challah out of the freezer and let sit on a
parchment covered cookie sheet for a few hours – they will rise again. Then continue on the recipe as
directed. My sister taught me this trick and can be a real time saver depending on your week.]
Egg wash and
cover with streusel topping.
Bake 30-40
minutes.
Mix Ins
Raisins
Craisins
Chocolate Chips
Sprinkles – for
fun I put on top of chocolate chip challah
I put the mixins
in before I braid.
Streusel
Topping
1 cup sugar
1 cup flour
½ cup margarine,
cut into pieces
Mix sugar, flour,
and margarine with fork or in food processor to form a crumble. Sprinkle on top
of challah before baking. (You can double and just keep remainder in the
freezer to use week after week).
Have a Happy New
Year – full of health and peace and all sweet things!
Sunday, June 16, 2013
Wednesday, February 27, 2013
Hello Dolly!
I made these doll
cookies – thinking they would be very cute and look like an American Girl doll
(even though I am a very Canadian girl;).
When they were
done, I thought they looked like me and my friend S. When my husband saw the cookies (knowing I made Us in Cookie) he said “Cute, You and S. in Cookie” – this is funny because hubby does
not really notice stuff like this.
S. and I have
been friends for over 30 years – yes yes we met long before we were born;)
Today is S’s
birthday so I thought I would send this out with a big huge “Happy Birthday My
Friend My Friend!”
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