Yearly Archives

2011

Eggnog Pancakes

These Eggnog Pancakes are a delicious breakfast, with all the festive flavours of the holidays!

Now when you think about Christmas drinks, what comes to mind?  Eggnog perhaps?! 

I love eggnog.  Adore it.  Luv me some ‘nog! I love it on it’s own, I love it in coffee, I love eggnog lattes, and I love it in baking.  Yum! So why not in pancakes?  Of course in pancakes. Wouldn’t they make a great Christmas morning breakfast?! 

We (and by we, I mean the hubby!) just substituted the milk with eggnog in our regular weekend pancake.

Deliciousness!

Eggnog Pancakes
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Eggnog Pancakes


Description

These Eggnog Pancakes are a delicious breakfast, with all the festive flavours of the holidays!


Ingredients

  • 3/4 cup white flour
  • 3/4 cup whole wheat flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch of cloves
  • 1 1/2 cups eggnog (we use regular, not low fat eggnog)
  • 3 tbsp butter, melted
  • 2 large eggs

Instructions

  1. In one bowl combine the flours, sugar, baking powder and salt and pinch of cloves.
  2. In another bowl, combine the eggnog, butter and eggs.
  3. Pour the the wet ingredients over the dry ingredients and gently mix together.
  4. Preheat your grill, at medium heat.
  5. Scoop about 1/3 cup batter for each pancake.

Notes

  • Pancakes are ready to flip when the top of each pancake is spotted with bubbles and some of the bubbles have popped.
  • Serve with regular syrup and butter!

Recipe adapted from the Joy of Cooking

Soooooo good!

Jewish Shortbread

With only 10 days until Christmas (when on earth did that happen?), I am seeing that I am no where near ready!  I’ve got gifts still to buy, and more baking to do… It’s time for me to get down to business!  Time to bake and fill those cookie jars! 

So I started with one of my favourite cookies ever, Jewish Shortbread. These cookies are rich, nutty and sweet.  You just can’t go wrong with sugar, cinnamon and ground pecans, especially during the holidays. 

So let’s get baking together!  I bet you’ve got all these ingredients in your pantry right now…grab an apron, preheat your oven, let’s go!

Jewish Shortbread

 

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Jewish Shortbread


Ingredients

Cookie:

  • 1 cup butter at room temperature
  • 1/3 cup white sugar
  • 1 tsp vanilla
  • 1/2 cup finely ground pecans
  • 1 2/3 cups flour
  • pinch salt

Cinnamon Sugar Topping

  •  1/2 cup white sugar
  • 4 tsp cinnamon

Instructions

  1. Cream together butter and sugar, until smooth and fluffy.
  2. Add vanilla. Mix.
  3. Add pecans, flour and salt. Mix well.
  4. Using about a 1 inch ball of dough, shape the dough into a crescent and place them on a cookie sheet.
  5. Bake in a preheated 325 degree oven for 14-16 minutes.
  6. While the cookies are baking, in a bowl combine the 1/2 cup sugar and the 4 tsp cinnamon. Set aside.
  7. After the cookies have baked, let them sit for about 5 minutes, then coat them in the sugar/cinnamon mix. Make sure the cookies are warm when you do this (not hot).

Jewish Shortbread Recipe Notes:

  • You can also use walnuts for this recipe.  But I bet you could use almonds too…in fact I’m going to try them with almonds next!
  • Only use butter for this recipe…NOT margarine.  Margarine is just too soft.
  • This recipe makes about 2 dozen cookies.
  • This recipe from the Best of Bridge.

Handmade Holidays & Pretty Packages

Still need some quick Christmas gift ideas?
How about some yummy and inexpensive homemade gifts?
Over at The Kit I show you how to put together
But first, let me show you some cute and festive holiday packaging!
One of the most fun parts of homemade gifts, 
is putting together pretty packaging!
Cut out some pretty scrapbook paper to fit under the lids of mason jars.
Add some festive ribbon and bells.
Jingle, jingle!
Get out that Bakers Twine and make your jars look fabulous!
I love my twine from The Twinery!
Love!
Add some red velvet ribbon!  Gorgeous!
 
Thanks for stopping in!  I’m so happy to have you here.  Truly!

Black Bottom Cupcakes aka Chocolate Cream Cheese Cupcakes

These Chocolate Cream Cheese Cupcakes are rich and so delicious.  Chocolate and cream cheese are a match made in heaven!

These cupcakes my friends, are the ultimate holiday indulgence! What’s better than a rich chocolate cupcake with a creamy cream cheese filling?! My mom started making these years ago, and now Christmas just isn’t the same if there aren’t any Black Bottom Cupcakes on the treat plate!

Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcakes

These cupcakes also great because you can make them ahead of time, and keep them in your freezer until you are ready to serve. Just bring them out about an hour or so before you want to devour them! (We actually like them even more when they are a tiny bit cold).

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Black Bottom Cupcakes


  • Yield: 20 cupcakes

Description

These Chocolate Cream Cheese Cupcakes are rich and so delicious.  Chocolate and cream cheese are a match made in heaven!


Ingredients

Step #1: Cream cheese topping

  • 1 – 8 oz package cream cheese at room temperature
  • 1 egg slightly beaten
  • 1/3 cup sugar
  • pinch salt
  • 1 cup chocolate chips

Step #2: Chocolate cupcake batter

  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup oil
  • 1 tbsp vinegar
  • 1 tsp vanilla

Instructions

Step #1 – Cream cheese topping:

  1. With an electric mixer, combine the cream cheese, egg and sugar. Mix until it is smooth.
  2. Add the chocolate chips and combine.
  3. Set aside.

Step #2 – Chocolate cupcake batter:

  1. Combine sugar, flour, cocoa, soda and salt.
  2. Combine water, oil, vinegar and vanilla, then add to the dry mixture.
  3. Mix well, until the batter is smooth.

Step #3: Filling the Muffin Cups & Baking

  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper muffing cups.
  3. Fill the muffin cups with the chocolate cupcake batter about 1/3 to 1/2 full.
  4. Then drop a large spoonful of the cheese mix on top.
  5. Bake for 20-25 minutes.

Notes

Don’t be tempted to eat them when they are warm! They need a few hours to sit to let the flavour settle in! Even better? Wait until the next day!

(Recipe from the Best of Bridge)

Chocolate Cream Cheese Cupcakes

Seriously sooooo good!

And how about some fun?! In honour of keeping it real here, this is what food styling really looks like in my house.  For reals.

Have a delicious day!

Croissant French Toast with Strawberry Syrup

Ooooh, it’s Secret Recipe Club time again!
This month I was assigned Melanie’s food blog called Fabulously Fun Food.
Her blog is full of great recipes!  
Yum!
But this month, because Christmas is just around the corner, I wanted to choose something festive!
I was drawn to this recipe for Croissant French Toast with Strawberry Syrup
…because right away it made me think of Christmas morning!  
This would be a perfect recipe for the big day!  
It’s easy, and sure to be a crowd pleaser!

Croissant French Toast
4-6 large croissants
3/4 cup milk
2 eggs
1 tsp vanilla
powdered sugar
whipped cream
  • Whisk together the milk, eggs and vanilla.
  • Cut the croissants into halves horizontally.  Then dip them into the egg mixture, coating well.
  • Cook the croissants on a large non-stick surface until golden brown, making sure to flip half way through (about 2 minutes on each side).


Fresh Strawberry Syrup
1 lb fresh strawberries (1 clamshell)
1/2 – 2/3 cup granulated sugar

  • Cut the strawberries into quarters, and add them to a saucepan with the sugar (add the sugar to taste).
  • Cook on low-medium heat until the mixture is a syrup like consistency, and the strawberries are cooked.
  • At this point you can leave the syrup chunky, or puree it.  I pureed mine, as we like the consistency better.


Let’s eat!
Top the croissant french toast with whipped cream, a little powdered sugar and the strawberry syrup!  Delish!!


Notes!
  • I didn’t make any adjustments to the recipe for the croissant toast.  I did however make the recipe for the strawberry syrup on my own.
  • You could use frozen strawberries too, I’m sure.  Just unthaw them and continue with the recipe.
  • Or use any berry you like!  I bet raspberries or blueberries would be amazing!

Brown Sugar Shortbread

These Brown Sugar Shortbread are a delicious Christmas cookie!  This is an ideal recipe for last minute cookie baking…bake half the batch now, and bake the other half later!  

Ok, who doesn’t love cookies?!  Especially Christmas cookies?  This time of year is delicious, isn’t it?  So to kick off my Christmas cookie baking, I made these Brown Sugar Shortbread cookies.  I like this little cookie because they are easy to make, and they are yum yummy!

The best thing about these cookies is that they are an icebox cookie which means you roll the dough into 2 inch logs and keep them in wax paper in the fridge…make a batch today, and make one tomorrow.  Or make a batch after everyone goes to bed…just sayin’

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Brown Sugar Shortbread {A Pretty Life}
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Brown Sugar Shortbread


Ingredients

  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 1/4 cups flour
  • 3/4 cup chopped red & green glace cherries

Instructions

  1. Cream the butter and brown sugar until it is very soft.
  2. Then add the flour, 1 cup at a time, and beat well each time.
  3. Chop the cherries in to small pieces, and add them to the batter. Mix well.
  4. You will find the dough quite dry, but don’t worry it’s supposed to be like that. Just mix the dough with your hands until if firms up into a ball.
  5. Once the dough is firm, roll it in wax paper to make a log 2″ in diameter. Wrap tightly. You may even want to split the dough into 2 logs. One batch to bake now, and one to bake later!
  6. Chill in the fridge for at least 2 hours.
  7. When ready to bake, preheat your oven to 350 degrees.
  8. Cut the log into 1/4″ slices, and bake for ~10 minutes.

(adapted from the Best of Bridge)

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Brown Sugar Shortbread {A Pretty Life}
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  • If you don’t like glace cherries, you can omit them, or add chopped up cranberries instead.
  • You can bake these as you need them.  Just pull a log out of the fridge when you are ready, and make a tray for today.  Make a tray tomorrow.
  • I actually like this cookie better the next day, after it has rested.
  • These are really yummy with at little Bailey’s on ice.  Yeeum.

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