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Archive for the ‘Sweet Tooth’ Category

It was a hot one last night and I was assigned dessert for a bbq.  So I ‘googled’ summer dessert ideas and this is what I got.  It’s ingenious and not only do the kids love it but the adults thought it was wicked awesome too.

Ingredients:
These are the ingredients I chose to use, but you can choose whatever cookies, ice cream and garnish you want.  Or you could provide a combination and let your kids choose. 

1 package of PC decadent chocolate chip cookies
1 tub of ice cream (don’t worry,  you’re not going to use the whole thing)
Chocolate chips and sprinkes

Directions
Seriously, there are no directions.  You scoop the ice cream onto one cookie and flatten it out (don’t be stingy, layer it on there so that it oozes out the sides).
Push another cookie on top.
Roll the sides in the chips and sprinkles.

Voila!  You’ll need some napkins.
Note:  I didn’t make these ahead of time.  I just took all the ingredients there and built them with everyone.  It was part of the fun.

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Banana Bread

This is my gran’s recipe – so it’s full fat, full sugar and other than bananas, has not nutritional value.  Enjoy 😉

Ingredients:
1/2 cup of margarine
1 cup of granulated sugar (I use 1/2 white and 1/2 brown sugar)
2 eggs
1 cup mashed bananas
2 cups flour (whole wheat is fine too)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Cream butter and sugar together.
Add 1 egg at a time, beating until smooth.  Add mashed bananas and stir together.
In 2nd bowl, combine flour, baking soda, baking powder and salt (I usually add a healthy does of flax seed as well).
Add to banana mixture and stir to moisten only.
Transfer to greased pan and bake in 350F oven for about an hour.
Let stand for 10 min before removing from pan.

This freezes well so feel free to double the recipe and throw the extra in the deep freeze.

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Pauline’s friend, Liz, made these for a summer camping trip and apparently the kids went wild for them.  I love a recipe that hides veggies in a baked goods  – Enjoy!

Ingredients:

1¼ cups whole wheat pastry flour
¼ cup unsweetened cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)

Instructions:

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.

http://happyherbivore.com/2009/01/chocolate-zucchini-muffins/

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I found this on the joy of baking site and made some changes.  Both girls and Joe loved them.

1/2 cup (50 grams) dried cranberries or raisins
2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour (I added some ground flax and used w/wheat flour)
1 1/4 cups (250 grams) granulated white sugar (I reduced this amount to 3/4 cup)
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
1 cup coconut (sweetened or unsweetened) (optional)
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the dried fruit and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack.

Makes 18 standard-sized muffins.

http://www.joyofbaking.com/CarrotMuffins.html

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These delicious little delights came from Joanne.  This woman can hide a vegetable in anything.

Prep Time: 15 minutes
Makes: 48 cookies

Ingredients
3/4 cup (180 mL) sugar
1 cup (250 mL) butter, softened
1 15 oz (420 mL) can pumpkin purée
2 tsp (10 mL) vanilla extract
4 cups (1000 mL) all purpose flour
2 1/2 tsp (12 mL) baking soda
2 tsp (10 mL) ground cinnamon
12 oz (335 g) semisweet chocolate chips

Directions
Preheat oven to 375°F (190°C).
Cream sugar, butter, pumpkin, and vanilla together.
Mix in the flour, baking soda, and ground cinnamon.
Stir in the chocolate chips.

Drop by teaspoons (5 mL) onto an ungreased baking sheet.
Bake at 375°F (190°C) for 12 to 15 minutes, or until set.
Let cookies cool on a rack.

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Trust Pauline to find a cookie that has the word “Good” (in other words “Good For You”) in the title.  She stole it from the Milk Calendar 2010.

Ingredients:
1-1/2 cups of mixed dried fruit (apples, apricots, raisins, cranberries, peaches pears really anything you like)
1/3 cup ground flax seeds
1 cup milk
1-1/2 cups whole wheat flour
2 1/2 cups of oats
2 tsp baking powder
1-1/2 tsp ground cinnamon or ginger
1/2 tsp salt
1 cup butter, softened
1-1/4 cups packed brown sugar
1 egg

Directions:
1. Position racks in the top and bottom third of oven and preheat to 375 F. Lightly butter 2 large baking sheets or line with parchment paper .
2. Chop dried fruit if using large pieces: stir fruit with flax seeds into milk and set aside.
3. In a bowl combine oats, flour, baking powder, cinnamon and salt.
4. In a large bowl using an electric mixer beat butter and sugar until light and fluffy.  Beat in the egg until creamy.  Using a wooden spoon, stir in oat mixture alternately with milk mixture making 3 additions of dry ingredients and 2 of milk.
5.  Drop heaping tablespoons of batter onto prepared baking sheets at least 2 inches apart and flatten lightly.  Bake for about 15 minutes rotating pan half way or until golden brown on the edges and still soft in the middle.
6. Let cool and transfer to cooling rack.
*These freeze well*

*Cooking tip*The make ahead: Drop dough on prepared sheets freeze until firm.  Transfer to air tight container or ziplock bag and place in the freezer for up to 3 months.  Place frozen dough on baking sheet let stand at room temperature for 15 minutes.  Bake as directed increasing time to 18 minutes if necessary.

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I don’t know who Mrs Richardson is, but Robin likes her gingerbread. 

Ingredients:
2 cup flour
1 tsp each baking soda, cinnamon, cloves, ginger
1/4 tsp salt
3/4 cup oil
1 cup white sugar
1 egg
1/4 cup molasses

Directions:
Sift together dry ingredients, beat sugar and oil, add egg and molasses.
Knead together.
Roll out into shapes. (Will hold better if chilled first and use a well-floured cutting board or counter).
Bake 15 – 20 min @ 325

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