All posts filed under: In the Kitchen!

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 …

Paleo Chocolate Muffins (aka sugar/dairy free muffins)

My husband has decided to try the paleo diet, which is all great, minus the fact that I’m 8 months pregnant and all I want is carbs, carbs and more of them! In all honesty though I am enjoying trying out the recipes and came across this little gem the other day. Paleo Chocolate Muffins INGREDIENTS 2 ripe bananas, mashed (about 1 cup) 2 eggs 1 teaspoon vanilla extract 1/3 cup coconut oil – melted 1 tablespoon maple syrup 1/3 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/3 cup dark chocolate, finely chopped (85% cacao and higher) Combine wet ingredients then add the dry ingredients. Place heaping spoonfuls in muffins cups and bake for 20 mins at 350.

Valentine’s Day Sugar Cookies

I really wanted to try something new this year for Valentine’s Day. I came across these cookies on Seeded at the Table’s blog and decided I had to try them out. They are actually much easier to make than they look and they are sure to impress anyone! You’ll need the following materials: 1 batch of Sugar Cookies 1 batch of Royal Icing Red Icing Gel An off-set spatula 3 squeeze bottles Lots of toothpicks Heart 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 3 bowls and tinted two of them with different shades of pink and left one white. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with a different base colour and then made simple little dots or lines in a contrasting colour. To get the different designs I simply dragged a …

Whole Wheat Pizza Dough!

We decided not to leave our house on New Years Day, which was an easy decision since it was cold and grey outside. Since we were home all day, homemade pizza seemed like the best thing for dinner. The dough was easy to make and then I made all sorts of toppings, sorted into little bowls. A great way to get your kids involved in making dinner as they can make their own pizzas. I used this recipe for making the dough, I substituted half a cup of brown rice flour instead of a full cup of white flour. The pizza was delicious and the crust was perfectly thin. I couldn’t get over how many slices my little guy ate, little did he know how many vegetables he was eating.

Cinnamon Buns

  I woke up this morning thinking about cinnamon buns, I went about my day but the thought of warm, sticky, cinnamon bread just kept popping into my mind, eventually I couldn’t ignore it. This is the problem with cravings and being 5 months pregnant. So I went online and found an easy, no fuss recipe, I did a couple adaptions and voila! Ingredients 1 packet instant yeast 1 cup unsweetened almond milk 1/2 cup butter 1/4 tsp salt 2.5 cups all purpose flour (plus some extra for rolling) 1 Tbsp cinnamon 1/4 cup + 1 Tbsp sugar, divided 1 tbsp of brown sugar Instructions In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp of butter until warm and melted, never reaching boiling. Remove from heat and let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let …

Linzer Cookies

I absolutely love Linzer cookies, they have that perfect hint of lemon and nutty flavor all rolled into one cookie. They are slightly time consuming but they’re definitely worth it, not only are they pretty, but they make a fabulous holiday gift. Follow the recipe below to make these delicious cookies. Makes approximately 36 cookies Ingredients 2/3 cup almonds 1/2 cup packed light brown sugar 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1cup (2 sticks) unsalted butter, at room temperature 1 large egg zest from one lemon 1teaspoon pure vanilla extract 1tablespoon confectioners’ sugar 1 12-ounce jar raspberry jam Directions Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground. In a medium bowl, whisk together the flour, baking powder, salt, and …

Gingerbread Cookies

Gingerbread Cookies are a staple at Christmas time as far as I’m concerned. I’ve been using the same recipe for years and it always gets rave reviews. I usually double the recipe so I can get twice as many cookies out of it. The best part about gingerbread is that it keeps for a while and thus can be made ahead of time. This year I made a ton of cookies for our Santa event, I particularly liked the mini gingerbread men because they can be used in so many different ways. You could string them for garland on your tree or use them as cupcake toppers.