All posts filed under: Baking

Halloween Sweet Table (part two)

So, Halloween has come and gone (hard to believe) and now I’ve finally gotten a moment to sit down and complete the steps for the sweet table. Working in steps really makes the whole task much less daunting. See our previous post about freezing iced cookies. For the week leading up to the big day, I worked on the little details. Making the chalkboard signs, buying the display items, etc. Another great trick is to pick sweets that can be stored for several days in advance, I picked meringue ghosts and made them 3 days before the big day, I got a great recipe from joy of baking. All that I had left to do the day before was draw the faces on my little clementines and ice my cupcakes. The party was on actual Halloween, so on Friday morning I took all my sweets out of the freezer and let them sit out at room temperature all day. I iced my cupcakes Friday night and they were still fresh and yummy on Saturday. One …

Halloween Sweet Table!

We’ve been hired to create a sweet table for a Halloween birthday party, we thought some of you may be interested in the step-by-step process of creating a sweet table. We did a post similar to this a while back but didn’t focus on the steps for baking  . The first step is pick your theme/colour combo and then plan your desserts/baked goods around both. It’s easy for us since the theme was already picked and we went with black and white as colours. Remember the key to a sweet table is levels! We will put our cookies on flat dishes in the front and then have a few cupcake towers and use boxes to elevate some of our other desserts. The other key thing to do is plan ahead and use your freezer!!! We have made all the sugar cookies and iced them and are now storing them in the freezer for one week. The trick to proper storage, is to use air tight containers and parchment paper between each cookie. Let them defrost …

Pumpkin Seed Cranberry Biscotti

Our teen cooking class made these in their class and they were just delicious, they were moist and not too hard and didn’t even need to be dipped in coffee, they were just perfect on their own! Ingredients 3/4 cup sugar 2 eggs 1/4 cup canola oil 1-1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup salted pumpkin seeds 1/2 cup dried cranberries Directions Preheat oven to 350°. In a small bowl, beat sugar, eggs, oil and extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky). Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12×2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. …

Haunted Gingerbread House

      In preparation for our upcoming haunted gingerbread workshop, I thought I would make my very own. I’ve made plenty of holiday gingerbread houses but never a haunted one! It was lots of fun and easy to make. Plus, there’s tons of Halloween candies out already so easy to get supplies. If you would like to join our workshop, check out our website for more details.   

Sweet Potato Bread

My wee little babe has started eating solids, which really is a game changer in the world of babies. She’s started sleeping longer at night which is just fabulous for this overtired mama. I started her introduction to solids with sweet potato, which means I ended up with a lot of leftovers. I tried making pancakes, more brownies and then this bread. Warmed up with a little butter and a cup of tea is just the perfect solution to the hunger wall at 2pm. Not sure how, paleo butter is but sometimes you just have to live a little 😉 1 cooked sweet potato 1 cup of buckwheat flour 4 tbsp of arrowroot flour 1 tsp of baking soda 1 tsp of salt 1 tsp of vanilla 1 egg 1/2 cup raisins 1/4 cup of seeds Mix the sweet potato in an electric mixer and then add all the other ingredients to the mixer (except seeds). Line a bread pan with parchment paper and put dough in pan. Sprinkle seeds on the top. Bake at …

guilt-free chocolate chip cookies

Yes, I said the magic words “guilt-free” now, if only I could apply that to my parenting skills. These cookies are actually made from kidney beans, which initially I thought was kind of gross, but surprisingly they were very yummy! I got the recipe from thatcleanlife, I also made double dark chocolate chip cookies using the same recipe but swamping the kidney beans for black beans and replaced the coconut flour with cacao powder. Ingredients: 1 can Kidney Beans (no salt added, drained and rinsed) 1/8 cup Unsweetened Almond Milk 1/8 cup All Natural Peanut Butter 2 tbsps Coconut Oil (melted) 1/2 cup Coconut Flour 4 tbsps Raw Honey 1/2 tsp Cinnamon 1/8 tsp Sea Salt 1/4 cup Organic Dark Chocolate Chips Directions: Preheat oven to 375. Line a baking sheet with parchment paper. Measure out 1.5 cups kidney beans. Combine beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth. Add in coconut flour, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to …

Sweet Potato Brownies 

  These brownies are unbelievable! They have no refined sugar in, are gluten free and actually taste like brownies! Ingredients  1 sweet potato baked and mashed  2 eggs  1/2 cup of honey  1 tbsp vanilla  1/2 cup of coconut oil melted  1 cup of cocoa  1 tsp of baking powder  1/2 tsp baking soda  2 tbsp of coconut flour 2 tbsp of cacoa nibs  Icing  3 tbsp cocoa 3 tbsp melted coconut oil 3 tbsp of coconut milk  3 tbsp of honey  Mix ingredients together and let sit for 30 mins – icing will get thicker.  Brownies Preheat oven to 365f. Mix sweet potato, vanilla, eggs, coconut oil and honey together in a bowl. Mix cocoa, baking soda, baking powder and coconut flour together. Add dry ingredients to wet ingredients. Bake for approximately 20 mins or until knife comes out clean when inserted. Once cooled add icing and top with cacoa nibs. 

Guilt Free Chocolate Chip Cookies

   Since I’m technically on Mat leave right now I’m enjoying lots of time recipe testing in the kitchen. I’ve been experimenting with all sorts of “guilt-free” baking. These chocolate chip cookies are light, fluffy and pretty delicious for having no sugar!  3/4 cup almond butter 2 tbsp coconut oil 2 tbsp unsweetened shredded coconut 2 tbsp of molasses  2 tbsp of cocoa  2 eggs 1/4 cup of coconut flour 1/2 tsp baking soda 1/4 tsp salt 1/3 cup unsweetened, dark chocolate chips Preheat oven to 350 and line a tray with parchment paper. Mix almond butter, cocoa, molasses and coconut together in food processor. Add eggs, coconut flour, coconut oil, baking soda and salt. Stir in chocolate chips. Using a spoon, scoop out dough and form into balls, flatten them onto your baking sheet. Note, the dough will be sticky. Bake for about 10-15 minutes.    

Easter Egg Cookies

If you’ve been following my blog, you’ll remember these cookies from Valentines Day, they were quite the hit. I decided to do them again for Easter, since they’re so easy and fun to make! Here’s the recap on how to make them: 1 batch of Sugar Cookies 1 batch of Royal Icing Icing Gels – colours of your choice – I used purple, sky blue, kelly green and yellow. An off-set spatula 5 squeeze bottles Lots of toothpicks Egg Shape Cookie Cutter I used Ms.Field’s Sugar Cookie recipe. I made the Royal Icing with 4 cups of icing sugar, 3 tablespoons of Meringue Powder, 9 tbsp of water and 1 tsp of vanilla. I separated the icing into 4 bowls and coloured them with the icing gels. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with white and then made   little dots or lines in a contrasting colour. To get the different designs I simply dragged a toothpick through the icing. I’ll be honest the …