Choco-Nutter Butters (gluten free)

A new take on the old Peanut Butter cookie. People beg me to make these. Then beg for the recipe, so here it is...

overview

prep time 15 min 

total time 1 hour

makes 24 

ingredients

1 cup Smooth Peanut Butter

½ cup sugar

1 egg

garnish:

1 cup semisweet chocolate, chopped
1 tbsp. vegetable shortening
1 cup honey roasted peanuts, finely chopped

directions

Preheat oven to 325°F.
In a medium sized bowl mix all ingredients with large spoon until well blended.
Roll dough into 24 balls; place 4 inches apart, on parchment lined baking sheets. Flatten with fork.
BAKE 20 min. or until lightly browned. Do not over bake. Cool 5 minutes on baking sheets then transfer to wire racks. Cool completely.
Using a double boiler, melt chocolate and shortening until it is smooth. Stirring occasionally helps the lumps to melt away quicker.
Using a butter knife or angled spatula, coat the bottom of the cookie with melted chocolate. Then lightly press the bottom of the cookie into your chopped nuts before placing it back onto the parchment lined cookie sheet it was baked on top side up. Once all cookies have been coated in chocolate and nuts, use the remaining melted chocolate to drizzle over the top of each cookie.

tips & tricks

Store in air tight container with wax paper between each layer. These do freeze well for up to 2 months.

These make the perfect gift for any Gluten Free friend

Vanilla Bean Short Bread Cookies

A new twist to an old traditional favourite! Short Breads are light buttery cookies and not over powering sweet. This recipe makes the most delightful melt in your mouth treat with the added sophisticated joys that fresh vanilla bean bring to not only your taste buds but your nose as well. Oh they are also cute...sensory overload! This is my Go-To cookie for this Christmas. Quick, easy and oh so lovely! Leave them plain or garnish them with chocolate and cherry, Vanilla Bean Short Breads are sure to impress the pickiest of the cookie connoisseur in your house.

overview

• Prep Time: 20 minute
• Total Time: 1 hours
• Makes: 24

ingredients

½ cup cornstarch   

½  cup powdered sugar   

1  cup flour   

¾ cup  softened butter 

½ of a Vanilla bean

garnish:

12 maraschino cherries, halved
½ cup semi sweet chocolate, chopped
1 tsp. vegetable shortening

directions

Sift together the cornstarch, icing (powdered) sugar and flour. 

Blend in butter until a soft smooth dough forms.

Split vanilla bean with a sharp knife. Scrape the inside of bean, removing all the seed. Blend the scrapings into the dough.

Using a lightly floured parchment sheet and a floured rolling pin roll out dough. About ¼" thick.

Place dough flat in the fridge to chill 30 minutes.

Remove from fridge, using small cookie cutters cut out your desired shapes. Re-roll scrap dough (it should still be cool enough to hold a nice sharp edge when cut), cut out as many cookies as you can.

Carefully place 1 ½" apart on a cookie sheet, I use a pastry knife to lift the shaped dough.

If garnishing with cherries, place half a cherry on top of each cookie.

Bake 300°F for 12-15 minutes. Transfer to a rack and cool.

If you want your cookies to have that extra wow you will need to top it with chocolate! Using a  double boiler place chocolate and shortening. Stir occasionally until melted and smooth. Moving your cooled cookies back onto parchment  for easy clean up, drizzle the melted chocolate over the cookies using a spoon or fork. Remember these are a very light cookie, do not be tempted to over coat the cookie with chocolate, it will overpower the vanilla flavour.

Store in an air tight container with a piece of wax paper between layers. These cookies freeze well, staying nice for up to 2 months.

tips & tricks

Watch that they don't brown, you want to pull them out while they still look a slightly underdone - the idea is that they do not brown on the bottom.

Short Bread Turtles

overview

OMG! Two of the yummiest things at Christmas in one delectable cookie. Short Bread and Turtles... No way say it isn't so?!?!! Oh and they are bite size, so no need to feel guilty about just having one. That is, if you can get one before hubby and the kids eat them all. :)

Prep Time: 20 minute
Total Time: 1 hours
Makes: 24 

ingredients

Cookie:

½ cup cornstarch

½ cup powdered sugar

1 cup flour

¾ cup softened butter

½ of a Vanilla bean

Toppings:

24 pecan halves

12 Kraft Caramels unwrapped

1 tbsp. Milk

½ cup Semi-Sweet Chocolate chopped (or good quality dark chocolate bar or chips)

1 tsp. vegetable shortening

directions

Sift together the cornstarch, icing (powdered) sugar and flour.

Blend in butter until a soft smooth dough forms.

Split vanilla bean with a sharp knife. Scrape the inside of bean, removing all the seed. Blend the scrapings into the dough.

Using a lightly floured parchment sheet and a floured rolling pin roll out dough. About ¼" thick.

Place dough flat in the fridge to chill 30 minutes.

Remove from fridge, using small round cookie cutter. Re-roll scrap dough (it should still be cool enough to hold a nice sharp edge when cut), cut out as many cookies as you can.

Carefully place 1 ½" apart on a cookie sheet, I use a pastry knife to lift the shaped dough.

Bake 300°F for 12-15 minutes. Watch that the cookies do not brown. Transfer to a rack and cool.

Set up 2 double boilers. (I use small pots and metal mixing bowls).

In one pot place caramel and milk. Melt caramel, stirring occasionally until the caramel is smooth and runs somewhat easily off the spoon. You may need to add more milk if the caramels were a bit hard to start.

Using a teaspoon, place a dollop of caramel on each cookie. Work quickly or the caramel will stiffen.

Place a pecan halve in the middle of caramel on each cookie.

In second double boiler place chocolate and shortening. Stir occasionally until melted and smooth.

Using a teaspoon place a dollop of chocolate on each cookie.

Allow chocolate to cool before storing. I find placing them in the fridge helps the chocolate set better. As with all short bread they taste better if you allow them to age at least 3 days (a week is best). Make em, bake em...hide em! Store in an air tight container in the fridge or freezer (if storing them in more than one layer place wax paper between each layer). Allow them to become room temperature before serving. These do freeze well, but with any chocolate it may become cloudy after freezing.

tips & tricks

make a double batch... these are magic and disappear.

Buttermilk Pumpkin Pancakes

Light and fluffy Pumpkin Pancakes. They almost taste like Pumpkin bread, but much lighter. Perfect for a cold wet Autumn Saturday morning. Josh our son; who professes breakfast is not only the most important meal of the day but should be every meal of the day, ate 10 of these lovely pancakes. He thought them amazing but could use a touch more cinnamon. Next time I will add an extra ½ tsp. cinnamon. Or serve them with whipped cinnamon butter.

overview

• Prep Time: 5 minute
• Total Time: 30 hours
• Makes: 12-18  pancakes

ingredients

1 ½ cups butter milk 
1 cup pumpkin puree 
2 egg 
2 tsp. melted butter 
2 tsp. white vinegar  
2 cups all-purpose flour 
3 tbsp. brown sugar  
2 tsp. baking powder  
1 tsp. baking soda 
2 tsp. pumpkin spice 
½ teaspoon salt 

directions

In a bowl, mix together the milk, pumpkin, egg, butter and vinegar using an electric mixer to ensure the pumpkin has broken down and smooth. 

Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt in a separate bowl. 

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. 

Pour or scoop approximately ¼ cup of the batter onto the griddle for each pancake. 

Brown on both sides, about 3 minutes per side. You will know it is ready to flip once bubbles begin to surface in the top middle pancake.

Serve hot with butter and your favorite syrup.

tips & tricks

Husbands are like pancakes, there is no shame in throwing the first one away ;) LOL J/K I read this in a cook book when I was first married and thought it funny because I am always to impatient to wait for my pan to become the correct temp before trying to make the first pancake. I always end up tossing it out. To ensure this does not happen, you will know your pan is hot enough when you sprinkle a few drops of water in the center of your pan and the drops bounce or dance. If it instantly evaporates, your pan is too hot. If the water just sits there or lightly steams, it is too cool.

Apple Crumble Tarts

Hooray for Apple Season! So many apples so little time ;) So here is a little dessert sure to please everyone! The perfect pairing of apple and cinnamon. Not only a delight to the taste buds, but your house will fill with the lovely scent while they bake.They're just little...of course you can eat one. You know you want to! All the satisfaction of a slice of apple pie but half the guilt.

overview

• Prep Time: 25 minute
• Total Time: 1 hours 
• Makes: 12

ingredients

12 frozen tart shells

Filling:

3 granny smith apples
1 tsp. lemon juice
½ tsp. cinnamon
3 tbsp. heaping flour
¼ cup white sugar

Topping:

½ cup flour
¼ cup packed brown sugar
¼ cup butter
1 tsp. cinnamon

directions

Preheat oven to 350°F.

Place frozen tart shells onto a baking sheet.

Wash, peel, core, and dice apples. 1 cm cubes.

In a medium sized bowl add filling ingredients together and mix until apple cubes are evenly covered.

Spoon apple mixture into tart shells.

In a small bowl combine topping ingredients using a pastry cutter or 2 knives. Continue to work the topping until it becomes a pea like consistency.

Sprinkle topping over apple filled tarts.

Bake for 35 minutes, tarts should be golden brown.

Remove from oven and allow to cool on a wire rack.

tips & tricks

You can add a quarter cup of copped nuts to the topping to change things up.

Lavender Shortbread

The soothing aromatics of the Lavender Shortbread's make for a delightful treat. Your whole house will fill with a light lavender smell while baking in the oven.  The buttery melt in your mouth traditional biscuit are always a hit during tea time. I was lucky enough to have my Aunt Marg give me an assortment of different lavender last spring. What I did not use fresh, I was able to dry and store for later uses.

overview

• Prep Time: 20 minute
• Total Time: 1 hours
• Makes: 24

ingredients

½ cup cornstarch   

½  cup powdered sugar   

1  cup flour   

¾ cup  softened butter 

2 tsp. fresh lavender (or 1 tsp. dried lavender)

directions

Sift together the cornstarch, icing (powdered) sugar and flour. 

Blend in butter until a soft smooth dough forms.

Using a mortar and pestle lightly grind lavender then mix into dough. 

Using a lightly floured parchment sheet and a floured rolling pin roll out dough. About ¼" thick.

Place dough flat in the fridge to chill 30 minutes.

Remove from fridge, using small cookie cutters cut out your desired shapes. Reroll scrap dough (it should still be cool enough to hold a nice sharp edge when cut), cut out as many cookies as you can.

Carefully place 1 ½" apart on a cookie sheet, I use a pastry knife to lift the shaped dough.

Bake 300°F for 15-20 minutes. Transfer to a rack and cool.

tips & tricks

Watch that they don't brown, you want to pull them out while they still look a slightly underdone - the idea is that they do not brown on the bottom.

Cream Scones

Afternoon Tea, Sunday Brunch, or even just a snack. Cream Scones are so yummy. Clotted cream, marmalade,  jam, lemon curd, or just plain old butter... no matter how you top them your family will be delighted and ask for a second. When ever we have a large Tea Party, the scones are always the first to disappear. The first time I hosted a traditional Tea Party I actually had to go back into the kitchen and bake up 2 more batches, and there were still no left overs.  Even before the cakes and cookies believe it or not. They are so quick and easy to make I usually do a double batch so the kids can have some the next day for breakfast.

overview

• Prep Time: 10 minute
• Total Time: 25 hours
• Makes: 16 small scones

ingredients

2 cups All Purpose Flour
1 tbsp. baking powder
4 tbsp. sugar
½ tsp. salt
4 tbsp. cold unsalted butter, cut into cubes
¾ cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 tbsp. of sugar for sprinkling on top

directions

Preheat oven to 400° F.  

Place the flour, sugar, salt, baking powder, and butter in a large bowl. 

Use 2 knives or a pastry blender to cut the butter into the flour mixture until the mixture resembles course meal.

Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough.

Turn dough out onto a floured surface.

Cut dough into 4 eaqual portions.

Form each portion into a circular mound.

Using a sharp knife cut each mound into quarters.

Place cut dough onto a parchment lined baking sheet, then sprinkle the tops with sugar.

Bake for 15 minutes until the bottoms are golden brown. 

Remove scones from baking sheet, placing on wire rack to cool. 

tips & tricks

If you can not find unsalted butter use regular butter but omit salt from the recipe.

I find the scones are nicer served still warm, though they are still tasty at room temperature.

Skinny Pumpkin Pie (low fat)

 It is so hard to diet around holiday times. To watch everyone around you enjoying all of the seasonal goodies. *sigh* Well here is a recipe that will have you feeling much less guilty. Full of natural fiber, low in fat (compared to traditional pumpkin pie), and best of all you will hardly notice you are doing it on the skinny. :)

overview

• Prep Time: 10 minute
• Total Time: 1 hours
• Makes: 8 slices

ingredients

2 cups of pumpkin purée from pie or sugar pumpkin
1 can (300 mL) low fat sweetened condensed milk
2 eggs
½ tsp ground cinnamon
½ tsp ginger
½ tsp nutmeg
1 (9 inch) unbaked deep dish pie shell (made preferably with vegetable shortening not lard)

directions

Preheat oven to 425°F

In a large bowl whisk together pumpkin puree, low fat sweetened condensed milk, eggs and spices.

Pour into pie shell and bake at 425°F for 15 minutes.

After 15 minutes reduce the temperature to 350°F.

Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

tips & tricks

You could replace the pumpkin puree with canned pumpkin puree, though keep in mind you will be adding more salt to your recipe.

Resist the urge to add whipped cream or dessert topping, it maybe nice... but it is only added fat and calories.

Pumpkin Pie

Traditional pumpkin pie. Just like Grandma used to make. Fresh, full of flavour and spice. My recipe calls for home made pumpkin purée, but I did add that you can use canned pumpkin, though I would never suggest doing so unless you have no other choice. It doesn't taste as nice.

It is the perfect end to an Autumn meal, though our son feels pumpkin pie should be in the breakfast food group. After this disagreement, it has been settled no for breakfast but a promise as his Birthday dinner dessert.

overview

• Prep Time: 10 minute
• Total Time: 1 hour
• Makes: 6-8 slices

ingredients

2 cups of pumpkin purée from pie or sugar pumpkin or from canned pumpkin purée
1 ½ cup heavy cream 
½ cup packed dark brown sugar
1/3 cup white sugar
½ tsp salt
2 large eggs 
2 tsp of cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 9 inch uncooked pie crust

directions

Preheat oven to 425°F

Mix sugars, salt, and spices in a large bowl. 

Beat the eggs and add to the bowl. 

Stir in the pumpkin purée. 

Stir in cream. 

Whisk all together until blended and smooth.

Pour into pie shell and bake at 425°F for 15 minutes. 

After 15 minutes reduce the temperature to 350°F. 

Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. 

tips & tricks

When your pie comes out of the oven it may look domed or puffy. This is caused by the leavening of the eggs in the batter. It will deflate when cooled.

Top each slice with whipped cream or even Maple Syrup for something different.

Grandma Jude's Pie Pastry

I must admit, much to my own shame... I can not make traditional pie pastry. My Grandma had the most amazing pastry recipe. It always came out light and flaky, perfect! She showed me many times how to make it. I even helped her make it a few times. I can make many lengthy and involved pastries mind you. Maybe it is because I had so much respect for my Grandma's amazing apple pie and her wonderful baking skills. The best times of my childhood were spent with her instructing me in the kitchen making pies. I get nervous making the pastry and somehow mess it up LOL SO! My Mum who is awesome at making Grandma Jude's pie pastry comes over and makes up a large batch for me. All is right in the world again, balance is restored!

p.s. Thank you Mum! :) The picture above is an Apple Pie my mum made for Thanksgiving.

overview

• Prep Time: 20 minutes
• Total Time: 2 hours
• Makes: 6  (9 inch) open pies or 3 (9 inch) pastry topped pies

ingredients

1 lb. Tender Flake Lard

5 ½ cups all purpose flour

dash of salt

1 tsp.  baking powder

1 cup water

1 egg

1 tbsp. white vinegar 

directions

In a large mixing bowl mix together flour, salt, and baking powder. Using a pastry cutter or 2 knives cut the lard into the pastry until it is well mixed forming pea sized pieces. It should resemble gravel.

Add gently beaten egg and vinegar to 1 cup water, mix.

Form a hole in the middle of the flour mixture. A bit at a time add water mixture in the middle of the bowl, stirring in with a fork. Alternate between adding liquid and stirring until you are able to form a ball with your hands. You may not need to add all of the liquid or even add a teaspoon extra of water if it is too dry and not holding together in ball form. You do not want the pastry to be sticky, it should be smooth and constant in texture.

Form into 6 equal sized balls, wrap in plastic and chill for at least 1 hour before using.

When you are ready to use the pastry make sure to roll it out on a clean well floured work surface. I also lightly flour my rolling pin at this time.

Roll out pastry an inch wider than your pie pan. Use the edge of a knife to loosen pastry from work surface if needed. Slide pastry over rolling pin to transfer to the pie pan. Press into pan, trim edges, leaving extra to crimp the top if desired.

To make the pie top roll out pastry slightly larger than the pie pan. Using a knife and the pie pan inverted atop the pastry, cut out your top. Again use knife to gently loosen from surface if needed and the rolling pin to transfer the pastry on top of filled pie.

tips & tricks

Try not to handle the pastry with your hands after it has been chilled, the warmth from your hands will alter it's texture.

To ensure your pastry has that lovely golden colour after baking, brush it with an egg wash prior to baking. Lastly sprinkle the pastry with a tablespoon or so of white sugar.
Egg wash - 1 egg beaten with an ounce of milk

This recipe works for most every type of pie or tart, it is even lovely when used for making quiche.

Ginger Cranberry Chutney

You spent hours cooking that lovely turkey, why would you ever sully your hard work with a can of gelatinous canned cranberries? Quick and easy to make up and serve warm, or make it up ahead of time, either way it will wow the family. Savoury sweet adding that extra touch to your holiday meal will have them asking for more. The combination of tart cranberries, sweet orange and zingy ginger make this chutney total delish!

overview

• Prep Time: 10 minutes
• Total Time: 20 minutes
• Makes: 5 cups

ingredients

4 cups fresh cranberries
1 cup orange juice
1 navel orange
zest of 1 navel orange
2 oz ginger root finely grated
½ cup sugar

directions

Wash and clean cranberries and orange.

Peel and grate ginger root. Set aside.

Remove zest from the orange, careful not to go too deep into the rind as the white bit is bitter. Set aside.  Remove rind from the orange, discarding the rind. Then chop the orange into small chunks about the size of your cranberries.

Combine ingredients, bring to a boil in medium saucepan over medium-high heat. 

Reduce to a simmer and cook, stirring occasionally, until cranberries burst and liquid thickens slightly, about 10 minutes.

Skin off any foam or bubbles before placing into a serving dish. Serve warm or at room temperature.

tips & tricks

Serving turkey burgers? Try this chutney instead of ketchup or relish...yummy!

Left-over chutney keeps well in a sealed container for weeks. Months in the freezer. You can make up extra or save the extra from Thanksgiving for Christmas.

Pumpkin Bread

This is my favourite pumpkin bread recipe! I have tried so many and this is it! It is so moist and delicious. You could add chopped nuts, raisins, or even chocolate chips to the recipe. I guess I am a purist when it comes to my pumpkin bread, plain with a slather of butter! OMM NOM NOM! The pumpkin pie spice gives it wee bit of spicy kick that also makes the house smell divine. Nothing says Autumn like freshly baked pumpkin bread.

overview

• Prep Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Makes: 2 loaves

ingredients

1  cup butter  
2  cups sugar   
4  eggs   
2  tsp. vanilla   
3  cups flour   
2  tsp. baking soda   
1  tsp. salt   
2  cups pumpkin puree   
1  cup sour cream  
3  tsp. Pumpkin Pie Spice    

directions

Preheat oven to 350°F. 

Grease and flour bread pans

Cream the butter and sugar together. 

Stir in the eggs and vanilla. 

Sift together flour, baking soda, and salt together then add to wet mixture. 

Mix in the pumpkin, sour cream, cinnamon, and nutmeg. 

Bake on center rack for 1 hour. Use a toothpick to see if the bread is cooked, if it comes away clean it is done.

If using mini loaf pans, bake for about 45 minutes.

Place baked loaves on cooling rack for 10 minutes before turning out.

tips & tricks

Serve with butter while it is still warm from the oven! Yummy!!!

This bread freezes nicely for up to 2 months.

Pumpkin Puree

If you look at a can of store bought Pumpkin Puree, most often you will notice it is actually made of squash...not pumpkin...huh? That, and it smells funny to me. Fresh is so much nicer! When buying your pumpkin make sure it is a Sugar or Pie Pumpkin you are buying, and not the giant pumpkins sold for Jack-O-Lantern carving. These pumpkins should be anywhere between the size of a grapefruit to double the size of a grapefruit. They are much sweeter and flavourful. The puree freezes nicely so I usually process 6-8 pumpkins so I have enough to make Pumpkin Bread twice, and a pie for each Thanksgiving and Christmas. If I am lucky there is enough left over for a Pumpkin Cheesecake...yummy!!!!!

overview

• Prep Time: 45 - 60 minutes
• Total Time: 1hour - 1hour 30 minutes
• Makes: average 2 cups per pumpkin

ingredients

Sugar or Pie Pumpkin

1 cup water

directions

Preheat oven to 400°F

Wash down your pumpkin, removing any dirt or mud.

Remove stem, then cut in half. Scoop out seeds and slimy innards.

Quarter each half of the pumpkin into even sized chunks, placing them into a roasting pan or baking sheet with 1 cup water.

Roast on middle rack of oven for 30 minutes or longer if needed, until the pumpkin flesh is tender.

Remove from oven and place roasting pan on a cooling rack for 10 minutes or so until you are able to handle the pumpkin with your hands.

Into a large bowl you can either scoop out the flesh with a large spoon from the skin or peel the skin away from the flesh. Both work fine, though I find there is less waste when using the peeling method.

Using a Wand Emulsifier on high, puree until smooth. You can use a blender or food processor, even a potato masher. Though if you are using a masher I would suggest pressing the puree through a sieve to make sure all lumps and stringy bits are removed.

Your puree is now ready to be used or frozen for later use. I freeze mine in 2 cup measurements with a freezer zip lock bag.

tips & tricks

Don't throw away the seeds. Set them aside and use them for roasting, making a lovely snack.