Cookie Dough Dip

The name says it all, no?
The perfect thing about this recipe is that there are no eggs; it has the cookie dough goodness without the raw egg - or any egg at all for that matter. I had heard of this recipe previously, and have wanted to try it for quite some time; but without actually trying it myself I wasn't really sold on the fact that it could be that good. But then a few weeks ago, I attended my sister-in-law's stagette and had the opportunity to try it - and have been waiting ever since for an occasion to make it on my own, it was THAT good! :) My friends proved me right as well, everyone commented on how delicious it was and asked what it was made from - so, ladies, without further ado...

Ingredients:

1/2 cup of butter
1/3 cup of brown sugar
1 tsp of vanilla extract
8 oz of cream cheese
1/2 cup of confectioner's sugar
3/4 cup semisweet mini chocolate chips
1/2 cup skor bits

Directions:

In a small saucepan, melt the butter and brown sugar over medium heat - stirring as it dissolves. Remove this mixture from the heat and add the vanilla extract - set aside until cool.

In a small mixing bowl, beat the cream cheese and the confectioner's sugar for one minute.

Once the butter mixture is cooled - slowly add it to the cheese/sugar mixture and beat again until blended.

Add your chocolate chips and skor bits - mix well and then refrigerate until you are ready to serve.

Serve with your favourite small cookie - honey flavoured teddy grahams and animal crackers work well!

Enjoy!

No Bake Peanut Butter Squares

These are delicious!

Ingredients:

1 cup butter melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions:

In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x9 pan.

In the microwave, melt the chocolate chips with the peanut butter, stirring every 60 seconds until melted until smooth. Spread over the peanut butter layer.

Refrigerate for at least one hour before cutting into squares.

Yummy!

Monster Cookies

These are a newly discovered favourite! MS had them when he was a child, and I wish I had! :). If you love peanut butter cookies and chocolate chip - these are amazing- and easy to make!

Ingredients:

2/3 cup margarine
1 cup brown sugar
1 egg
1/2 cup Peanut butter
1 cup flour
1 1/2 cups oatmeal
1 tsp baking powder
1 cup mini choco chips
1/2 cup smarties

Directions:

First, mix the margarine and brown sugar. Then, blend in the egg and peanut butter until smooth (don't mix for very long).
Add the flour, oatmeal and baking powder and mix until blended.
Then add your chocolate chips!
I scoop the mixture with an ice cream scoop, it makes the perfect sized monster cookie; and then top your scoop with four smarties.
Bake at 350 for about 10-12 minutes.

Old-fashioned Popcorn Balls

These are a family tradition; I remember being at my grandfather's at Christmas time and enjoying these; as well my cousins and I made these as favors to hand out at my grampy's 90th birthday party. They are old fashioned; and if you don't like molasses you won't enjoy these - but for most, they are amazing!

Ingredients:

2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon vinegar
1 tablespoon butter or margarine
1/4 teaspoon baking soda

Directions:

Place popcorn in a large bowl and set aside. Two microwave bags work well for a batch. Make sure you remove the unpopped kernels.

In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture hairs.

Add baking soda, stirring, remove from heat and immediately pour over popcorn. Stir gently with a wooden spoon until well coated.

When cool enough to handle, coat palms with butter and quickly shape into balls. Enjoy!

Freezes well.

LLW

Apple Crisp

Fall is in the air, no better time to pick apple's and make a warm and delicious apple crisp!

Ingredients

• 5 cups all-purpose apples, peeled, cored and sliced
• 1/2 cup white sugar
• 1-1/2 teaspoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup water
• 1/2 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted

Cooking It Up:

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in an 8x8 inch pan. Mix the white sugar, 1.5 tsp flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
5. Serve and Enjoy (with vanilla ice cream if desired!)

Nutritional Information

Servings Per Recipe: 6

Calories: 316,Total Fat: 8.4g, Total Carbs: 60.5g, Dietary Fiber: 3.3g, Protein: 2.4g

Cinnamon Buns to share

I found this recipe idea via Pioneer Woman; it's an easy recipe and a great way to share a sweet treat with friends, family or a neighbour! It makes enough for 7 tins of 5-6 buns a tin and they freeze well also. If you are making them in advance - then at the time you need an impromptu thank you or other, then you can simply pull it from the freezer and give to that special someone.
You could also find heart shaped tins and give these away at Valentine's or make a special label, add a cute ribbon etc. There are all kinds of creative ways to give this sweet treat to someone you love!
We had some family in helping us paint our home, so it was a perfect opportunity to give some of these away to them and have them at the house for snacks while they worked.




Ingredients:

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon





MAPLE FROSTING:

1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt




Directions:

Mix together the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.

Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When you are ready to prepare the rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.

Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.




For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
Enjoy!

Maple Pecan Pie Bites

I found this recipe via Tasty Kitchen and it was a ‘new’ and perfect addition to my Christmas baking this past Christmas. I love sugar, pie and shortbread is one of my favourite cookies, so I knew I’d love these – how can you go wrong? :)

Ingredients:

Shortbread crust

1 cup of flour
1/4 cup brown sugar packed
1/8 teaspoon salt
6 tablespoons cold salted butter, cut into slices (shortbread you have to use butter)

Pecan topping

4 tablespoons salted butter
1/2 cup brown sugar packed
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 tablespoon cream
1 cup of pecan pieces




Directions:

Crust: In a large bowl, combine flour, brown sugar and salt. Cut in the cold butter with your fingers until crumbs form.

Spread into a greased 9 inch pan and bake a 350 until golden brown - approx. 20 mins. Remove and set aside.

Topping: In a saucepot, melt the butter. Add brown sugar, vanilla, maple syrup and cream – whisk well. Simmer for one minute while whisking continuously. Add the pecans and pour on top of the crust.

Bake for 20 mins at 350; remove from the oven and allow to cool and harden for 30 mins before cutting. Enjoy!

Cheesecake Bars

These are absolutely delicious and best of all, easy to make and there are always lots, so if you need something to take to a family potluck or work event, they are perfect! Just make sure to keep them refrigerated. I got the recipe off of a great recipe blog, Lick the Bowl Good.

Ingredients:

2 packages of cream cheese
2 tubes refrigerated crescent dinner rolls
1 cup of sugar
1 teaspoon vanilla extract
½ cup of butter, melted
½ cup cinnamon sugar




Directions:

Using a greased 9x13 baking pan, unroll one package of crescent rolls. Line the bottom of the pan and flatten, pinching seams.

In a medium bowl, add the cream cheese, sugar and extract. Mix until well blended. Spread this mixture over the crescent rolls.

Unroll the other crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top and sprinkle ½ cup of cinnamon sugar mixture.

Bake at 350 for 30 minutes. Allow to cool, and eat at room temperature or serve chilled. Refrigerate leftovers.

Molasses Krinkles

A fun twist to the molasses krinkle cookie.

Ingredients:

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 whole egg
2 1/4 cups flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
bag of candy cane kisses




Directions:

Cream together your shortening and brown sugar. Add the molasses, egg, flour, baking soda, salt and spices - mix.

Roll dough into a ball and press with a floured bottom of a glass.

Bake at 350 for 9-11 minutes. When you remove them from the oven place the candy cane kiss in the center - allow to set and harden. Enjoy!

Candy Cane Cookies

When I was a child, my mom made cookies every Christmas just like these. Hers were covered in sugar and were a hard cookie. I had an ingenious idea to attempt these using a soft cookie recipe that I have made in the past, they turned out great. It is a basic white cookie recipe. They are incredibly cute and fun for kids. After making them it dawned on me that laying them in white chocolate and then into crushed candy canes would be even better! But, by this time, Christmas was over and the cookies were already eaten – so, this is my plan for next year’s batch – just to add some more pizazz! :)




Ingredients:

1 package of cream cheese, softened
1 cup of powdered sugar
¾ cup of butter
½ teaspoon vanilla
2 ¼ cups of flour
½ teaspoon of baking soda
½ teaspoon red food colouring




Directions:

Mix cream cheese, sugar, butter and vanilla with a mixer. Add the flour and baking soda – mix.

Separate dough into two equal portions. Add red food colouring to one half. Take a small amount of each dough roll a hand length – roll the two together and form the candy cane.

Place on an ungreased cookie sheet and bake at 325 degrees for 15-20 minutes.

After they cooked I sifted powdered sugar on top.

Oreo Cookie Balls

We got this recipe from a friend a few years back and it is definitely a family favourite at Christmas time. Every year at Christmas, MS takes a plate full of treats to work and everyone always comments how great these are!

Ingredients:

Package of Oreo cookies
6 squares of Baker’s white chocolate
1 tablespoon of cooking oil
1 package of cream cheese




Directions:

Crush the Oreo cookies up finely and mix with cream cheese. Roll into balls and place on waxed-paper lined cookie sheet; refrigerate for one hour.

Microwave the baker’s chocolate and the cooking oil.

With a toothpick, dip the balls into the white chocolate mixture – place on a lined waxed paper cookie sheet – I sprinkle the tops with crushed Oreo’s to cover the hole. Then refrigerate to set the chocolate.

Norma's Peanut Butter Balls

These are MS’s favourite at Christmas time; and a treat that we both grew up enjoying around the holidays – one of the old standards. Traditional but deliciously addictive!

Ingredients:

6 squares Baker’s chocolate (I use semi-sweet)
1 tablespoon of cooking oil
Chopped peanuts
1 cup of creamy peanut butter
1 cup of icing sugar
1 tablespoon of soft butter or margarine
1 teaspoon of vanilla



Directions:

Mix the peanut butter, icing sugar, butter and vanilla. Shape into balls and place on a waxed-paper lined baking sheet and refrigerate for a couple of hours.

Microwave chocolate and cooking oil; using a toothpick dip the balls in mixture and place on waxed baking sheet to dry. I sprinkle chopped peanuts on top to hide the toothpick hole. Refrigerate until chocolate is set.

Banana Boat Tortillas

Usually when we go camping our standard snack is, of course, S’MORES! But, this time I was looking for something a little different, so I googled campfire recipes and I came across this delectable treat. I even read reviews where people stated their children liked these better than S’mores – and after trying them, I can see why – although S’mores are still a favourite!

So long as your children like Bananas, Chocolate and Marshmellows – they will love this! The chocolate was my favourite part; and MS loved the banana.




Ingredients:

Bananas
Marshmellows
Large Tortillas
Chocolate bar



Directions:

Place a tortilla flat and add slices of banana, pieces of marshmellow (1 marshmellow into two pieces works well), and squares of your chocolate bar along the center of your tortilla – fold like a fajita so the chocolate doesn’t run out the bottom after it is heated. Place this tightly in a foil packet – heat over your campfire for 5 mins; then unwrap to eat and enjoy! :)

Muddy Buddies

If you are looking for that quick chocolate fix; this a great snack! Plus, it is fast and easy!

*I usually halve this recipe; and it makes plenty for the two of us – or a perfect size for when friends come over, but if you are looking to make it and give some to friends/family or take it into work etc. you may want to make the entire batch.*




What you will need:

9 cups of Crispix cereal (American’s can use Chex)
1 cup semisweet chocolate chips
½ cup of peanut butter (I sometimes use Reese’s chips if I have them on hand and they work well)
¼ cup margarine
1 teaspoon vanilla extract
1 ½ cup powdered sugar




Directions:

Measure cereal into a large bowl;
In a separate bowl, add the chocolate chips, peanut butter/or Reese’s chips and margarine. Microwave on high for 1 minute – stir until smooth; then add the vanilla – stir and pour over the cereal.
Stir the mixture until evenly coated with the chocolate mixture.
Then, place half of this mixture on a large piece of parchment paper – sprinkle with powdered sugar until nicely covered; then add remaining chocolate mixture on top of this and sprinkle with powdered sugar again until covered. Let this sit for a few minutes, then mix up the mixture and add more powdered sugar until covered nicely.
Place in an air tight container for storage or a nice serving dish if you can’t wait to eat it! :)

Printable Chicks Recipe :

Healthy Blueberry Banana Muffins

These muffins are moist and delicious, the kids (and adults) love them for a quick healthy snack or breakfast.

The Grocery List

• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup whole wheat flour (spooned and leveled)
  
• 1/4 cup natural wheat bran
  
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated white sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 2 ripe bananas
• 1/3 cup reduced fat milk (whatever you have on hand, I use 2%)
  
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries

Cooking Them Up:

Preheat oven to 375ºF. Line 18 muffin cups with paper liners (or spray with cooking spray).

In a bowl, whisk together the flours, wheat bran, baking soda, and salt.

In a large bowl, beat the butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, mash bananas with a fork; stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, mix just until combined.

Fold in frozen blueberries

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 18 muffins.

Canadian Flag Cake

Happy (very belated) Canada Day! :)


I have been 'mia' from this blog for awhile now, and really have no good excuses; what can I say other than it's summertime and things are busy busy.

This Canada Day I made this cake to help celebrate the great day. It was delicious...but then again, what isn't with whip cream, strawberries and cake! Mmm...

A co-worker of mine found this recipe on the kraft website.

Ingredients:
1 pkg of pound cake, cut into 12 strips
2 cups of boiling water
2 pkgs of strawberry jello powder
3 cups of ice cubes
3 cups of sliced fresh strawberries
2 cups of thawed cool whip topping

Directions:
Cover the bottom of a 13x9 inch dish with the cake slices; set aside;
Add the boiling water to the jello powders in a large bowl; stir for 2 minutes until it is completely dissolved. Add ice cubes; stir 3 to 5 minutes or until jelly is thickened. Remove any unmelted ice. Stir in 1 cup of strawberries; pour over cake slices; Refrigerate for 15 minutes. Cover it with cool whip.

Refrigerate for 4 hours or until jelly is firm. Arrange remaining strawberries over the dessert to resemble the Canadian flag.
(to do this step, take toothpicks and place in an outlined shape of a maple leaf and place the strawberries within the toothpicked shape.)

Next time, I may even skip the jello portion of this recipe to speed the process up - because it would be JUST as delicious with or without it! :)

Fancy Chocolate Chip Muffins

There is nothing my kids like more than helping me in the kitchen, especially when it involves making a yummy treat like chocolate chip muffins.

The Grocery List:

• 2 cups all purpose flour
• 1/2 cup white sugar
• 3 tsp baking powder
• 1 tbsp natural wheat bran (optional)
• 1/2 tsp salt
• 3/4 cup mini semisweet chocolate chips (I used 3/4 cup chopped chocolate that I had on hand)
• 1 egg, beaten
• 3/4 cup milk
  
• 1/3 cup vegetable oil
• 1 tbsp white sugar
• 1 tbsp brown sugar

Baking It All Up:

Preheat oven to 400 degrees F. Grease 12 muffin cups or use paper liners.

In a large bowl combine the dry ingredients (flour, sugar, baking powder, salt, bran, chocolate chips).
Add the wet ingredients (beaten egg, milk, and oil). Stir until batter is moistened.

Spoon batter into your muffin tins filling each one 3/4 full.
In a small bowl mix 1 tbsp of white sugar and 1 tbsp of brown sugar. This is the topping for your muffins and is what changes them from your run of the mill chocolate chip muffins into "fancy" muffins (at least that is what my 6 year old says). Sprinkle the sugar mixture over each muffin.
Bake in preheated oven for 20 minutes, until golden brown. Remove promptly from pan.

Raspberry Chocolate Caramel Bars

These are absolutely amazing! I found these chez Latest Addictions (so properly named). And the minute I read Raspberry and Caramel.....I was sold!
These are pretty easy to make as well - which is always a huge selling feature to me! I brought them into work yesterday and everyone devoured them, loved them and asked me for the recipe - so thank you so much Latest Addictions - this will definitely be made again in our household. :) Sooooooo yummy!

Topping:

2/3 cup flour
1/2 cup pieces of pecans
1/3 cup brown sugar
6 Tbsp butter
1 box Chocolate covered Caramel Balls (use Junior Caramels - if you can't find them, a few handfuls of chopped Kraft Caramels and a few handfuls of chocolate chipits (small ones) work fine)
Raspberry Jam

Crust:

1 1/4 cup flour
1/2 cup sugar
1/2 cup butter

Mix crust ingredients together until crumbly. Press into a parchment lined baking dish. Bake at 350 for 15-20 minutes.

While crust is in oven, mix flour, pecans, brown sugar, and butter together until crumbly.

Remove crust from oven. Spread a thin layer of raspberry jam on top of warm crust. Sprinkle chocolate covered caramel balls (or cut up kraft caramels and add chocolate chips) over top of the raspberry jam layer. Sprinkle the pecan mixture over top of everything. Bake at 350 for 15-20 minutes.



Cool completely before cutting into bars.



See the caramel oozing out...Mmm!

Maple Cream Cheese Frosting (Whoopee Pie Filling)

This is incredibly tastey - and could be made without maple syrup as well - for a great Cream Cheese Frosting.

Ingredients:

3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
5 TBSP maple syrup
1 tsp vanilla

Directions:

In a bowl, beat the butter until smooth with no visible lumps – I did this with a wooden spoon.
Add the cream cheese and beat until combined – used an electric mixer.

Add the powdered sugar, maple syrup and vanilla and beat until smooth with an electric mixer. Be careful no to over beat the filling, or it will lose structure.

Butter Cream Frosting

Ingredients:

5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water

Directions:

1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.


Makes enough for 12 cupcakes.

PS – Follow the directions to a T – otherwise your frosting will disintegrate to nothingness….and it is very sad to come back to your cupcakes an hour later to find no frosting on them…just liquid yuckiness.