Conquering Fear | Chocolate Glazed Doughnuts

March 20, 2012 By 36 Comments

Well hello there friends! I bet you were starting to think that I’d fallen off the face of the earth. Fortunately, I’m still kicking. In truth, I’ve been working my arse off. The intense training schedule continues. After a day of work and a hard run, I’m lucky if I get some decent food past my lips, let alone photograph it and come up with an accompanying witty post.

But I must admit, I’m kind of using this whole running thing as a license to eat whatever the hell I want. Thankfully I’m a reasonable person (most of the time), and I’m trying to find a good balance between eating healthy and indulging from time to time. A few weeks ago, I had this sudden urge to try making doughnuts from scratch. And it wouldn’t. go. away. So I enlisted the help of a trusty friend of mine and we went to work on a few different recipes.

First, there were sour cream glazed doughnuts. They turned out alright, but not fantastic. Too dense, not cakey enough, and not the right flavor. So we moved onto pumpkin spice cake doughnuts. They were almost fantastic, especially when eaten still warm with a hefty coating of cinnamon sugar. And so we decided to try out a simple yeast doughnut with a rich chocolate glaze. Money.

These were delicious. The doughnut itself is not overly sweet, but the chocolate glaze adds a nice kick of sweet and chocolate.

Ladies and gents, it’s time to conquer our fears.

Yes, fear. I know what you’re thinking. Yeast? Hot oil?! Frying things??!

Don’t be afraid! It’s a lot easier, and more fun, than it looks. Especially in the company of a lovely friend, with some good tunes and a couple glasses of the red stuff. If only all fears were this easy to conquer! And hello?! There are doughnuts at the end of this lil’ journey. If that’s not motivation, I don’t know what is.

Let’s do this!

We start by making a simple yeast dough. Then we let it rise for a little bit until it doubles in size. Look at this beautiful ball of dough! Ain’t she perrty?

Then we roll out the dough and make doughnuts! Supposedly there are fancy doughnut cutters out there, but why not save that cash for another bottle of vino and use a wine glass and a shot glass instead! Doughnut + hole = done! Lay out your cut doughnuts on a lined cookie sheet, cover with a clean tea towel, and allow to rise for another half hour. Get your oil heating while the doughnuts rise.

The one special gadget you will require for this adventure is an oil/candy thermometer. I bought one for $10. When your thermometer reaches 325°F, it’s go time!

Fry, cool, glaze. Easy as pie. And then, EAT!

You can do it, I have faith in you!

Special shout-out to the lovelies that helped me eat my way through these doughnut trials. My heart (and thighs) thank you.

Chocolate Glazed Doughnuts (adapted from La Mia Vita Dolce)

These doughnuts are best enjoyed immediately after they are made, but leftovers can be stored in an airtight container for a couple of days. I recommend warming leftovers briefly in the microwave before enjoying. 

4 tsp. active dry yeast

1/4 cup water

1 cup whole milk

4 TBSP. sugar

1/4 cup butter, melted

4 1/4 cups all-purpose flour

3 eggs

Vegetable oil for deep-frying

Measure the water and milk into a small saucepan and heat over low heat until warm (do not let it boil!). Pour the warm water/milk mixture into a large bowl, and add 1 TBSP. of the sugar, as well as the yeast. Set aside for 10 minutes. The mixture will start to foam, meaning the yeast is working! Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface to bring it together. Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.

Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed. I punched my dough a few times, and it felt good! I may or may not have pretended that the dough was someone’s face. Unfortunately, karma bit me in the booty and I hit the counter instead. You win some and you lose some. Anyways…

Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter.  Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds. Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.

In the meantime, heat the oil (2 inches deep) in a large pot over medium-low heat.  Gently drop the doughnuts one by one into the hot oil. Cook the doughnuts a few at a time for 1 minute each side or until just golden. Drain on a cooling rack set over paper towels.

Chocolate Glaze

2 1/2 cups icing sugar, sifted

1/2 cup unsalted butter

1/4 cup whole milk

1 TBSP. honey

2 tsp. vanilla

4 ounces bittersweet or semisweet chocolate, chopped

Sift icing sugar into a small bowl and set aside. Combine the butter, milk, honey, and vanilla in a medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off the heat, add the icing sugar, and whisk until smooth. Dip slightly cooled doughnuts into the glaze and allow to set. Eat immediately!

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Run Forrest Run! | Chocolate Cupcakes with Salted Caramel Buttercream

January 21, 2012 By 27 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Sleep. Eat. Work. Run. Eat. Sleep.

Eat. Work. Run. Eat. Sleep.

Work. Eat. Yoga. Eat. Run. Sleep.

 

 

 

 

 

 

 

 

 

 

 

 

That was the jist of my life over the past week. Half-marathon training started with a bang and I’m pushing myself to establish a steady running schedule. It feels so good to be running again. Runner’s high, indeed!

The only problem is the weather. The last few days have brought temperatures as low as minus 44 degrees (celsius!) with the wind chill. Hello Winter!

 

 

 

 

 

 

 

 

 

 

 

 

I’m committed to this training. I really am. But a girl’s gotta draw the line somewhere, and for me the line gets drawn at about minus 25 degrees. Following a 7.5km run last weekend in minus 30 degree temperatures, I had a chill that I couldn’t shake for several days. Days. Thank goodness for a couple of local indoor tracks – I was able to keep up with the training schedule and get in a couple of indoor runs this week. Running indoors is a bit mundane, but it’s reassuring to know that I’ll still have all of my fingers and toes by the end of the run! I appreciate my extremities. :)

 

 

 

 

 

 

 

 

 

 

 

 

Fortunately (or unfortunately, depending on how you look at it), all this running has kicked my metabolism into overdrive. I am hungry all. the. time. And whether it’s wrong or right, I feel that eating cupcakes (I’m thinking right) and drinking red wine (yep, definitely right) is totally 100% justified by all of this exercise. It’s probably wrong…but if eating rich chocolate cupcakes topped with a swirl of salted caramel buttercream and then drizzled with more salted caramel is wrong, I don’t give a rough one about being right. Ever.

Plus, becoming a better cupcake decorator was one of my new year’s goals, and to become better at something, one must practice, practice, practice. I’m quite certain that taste-testing is mandatory.

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Cupcakes with Salted Caramel Buttercream

24 chocolate cupcakes – I used this, my favorite chocolate cupcake recipe. It’s vegan too!

Salted Caramel Buttercream (from Good Thymes and Good Food)

1 cup butter, softened

2 1/4 cups icing sugar

1/8 tsp. salt

2 tsp. vanilla

3 TBSP. salted caramel sauce + more for drizzling (I used store-bought, but you could make your own!)

2 TBSP. heavy cream

In a standing mixer, beat the butter at medium-high speed until smooth, about 20 seconds. Add in the icing sugar and salt; beat at medium-low speed until most of the sugar is combined, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds; scrape down the bowl and add the vanilla, caramel sauce, and heavy cream. Beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost the cupcakes however you wish (I used a pastry bag with a star attachment), and then drizzle with more salted caramel sauce. Filling a small Ziploc bag with the caramel and cutting a teeny, tiny hole in one of the corners worked beautifully for me. Devour!


 

 

 

 

 

 

 

 

 

 

 

I’m starving. What’s for lunch?

Please tell me it’s cupcakes.

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One Last Taste for 2011 | Egg Nog Cupcakes

December 31, 2011 By 21 Comments

 

 

 

 

 

 

 

 

 

 

 

 

2011. A year filled with a few ups, many downs, and lots of in-betweens. I feel a buzz of excitement for the fresh start that the new year will bring. But first, one final recipe for 2011. I made these cupcakes for dessert on Christmas Day, and they were a much bigger hit than I expected. I wanted to use up the last of the egg nog in my fridge, so I thought I’d make these once more for a New Year’s Eve party that I’m heading to tonight. They really are delicious.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My brain is filled with many words, but I’m going to keep it short and sweet. Thank you my dear readers – friends, family, and strangers who come here for a little peek into my kitchen – without you, this blog would be nothing. From my heart to yours, I wish you all the best in the coming year. Cheers to happiness, love, adventure, and much more in 2012!

Much love,

Amanda

 

 

 

 

 

 

 

 

 

 

 

 

Egg Nog Cupcakes (adapted from the always lovely Annie’s Eats)

For the cupcakes:

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/4 tsp. nutmeg

1/4 cup dark rum or bourbon

1 cup egg nog

1/4 cup vegetable oil

1 TBSP. apple cider vinegar (or plain vinegar)

1 tsp. vanilla

1 cup sugar

For the icing:

1 cup of butter, room temperature

2 1/2 cups icing sugar

Pinch of nutmeg

2 1/2 TBSP. egg nog

1 TBSP. dark rum

For the cupcakes: Preheat the oven to 350°F. Line a 12-count muffin tin with liners of your choice. In a medium bowl, combine the flour, baking soda, baking powder, salt, and nutmeg and whisk together. In the bowl of an electric mixer, combine the remaining ingredients, and beat until well-mixed. Slowly add in the flour mixture and beat until just combined. Fill the muffin tins 2/3 full and bake for about 24 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.

For the icing: Place the butter in the bowl of an electric mixer fitted with a whisk attachment. Beat the butter on medium-high speed until smooth, about 30 seconds. Add in the icing sugar and nutmeg, and mix on medium-high speed until smooth, about 1 minute. Add in the eggnog and whip on medium-high speed until light and fluffy, about two minutes. Finally, add in the rum, and mix on low speed until blended.

Use a pastry bag to decorate the cooled cupcakes, or spread the icing on with a knife. For an extra special garnish, poke half a cinnamon stick into each iced cupcake, and/or sprinkle with nutmeg. Store uneaten cupcakes (not that you’ll have any) in the refrigerator for up to 3 days.

 

 

 

 

 

 

 

 

 

 

 

 

PS. Just stating the obvious here, but…maybe I’ll be a cupcake decorator in my next life.

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Things I’ve Learned Vol. 1 | Christmas Crack (aka. Clodhoppers)

December 16, 2011 By 23 Comments

1.When you’re eating a single lady dinner (read: frozen dinner), always enjoy your dinner on a fancy plate. This will help you to feel less bad about yourself/pathetic for a) eating by yourself, and b) eating microwaved crap when you should have been less lazy and made yourself something respectable to eat. Your fridge is full of groceries, after all.

2. When you decide that it’s a good idea to wait until the week before Christmas to start your Christmas shopping, be prepared to get feisty. People get crazy. I went to Costco recently and people were taking the line-ups for the samples a wee bit too seriously. I actually witnessed two people almost get into a fight about who got there first. Dudes, if you’re going to get that worked up about a sample of cheese, then you’ve got bigger problems on your hands. Seek help. Immediately.

3. It’s not a very smart idea to wait until the week before the big day to start your Christmas shopping.

4.Christmas baking is a lot of fun. Delicious fun at that. And you can dance around to annoying Christmas songs spilling flour and sugar and sprinkles everywhere while you do it. Unfortunately the fun suddenly comes to a halt when you have 14 dozen cookies in your freezer, beckoning you to eat them at all hours of the day and night. Thankfully, most people enjoy Christmas cookies and will gladly take a couple dozen off of your hands. Baking also makes a great gift. Right?

5. We should all poach chickens more often. Whole chickens. As in, stick ‘em in a pot, cover ‘em with water, add veggies and herbs and simmer away until you’ve got the most tender chicken that’s ever passed your lips. You’ll be left with a whack of chicken (for use in soups, salads, pasta, whatevs) and a serious helping of homemade chicken broth. Win! Seriously. Do it. I followed these guidelines.



Single Lady Dinner/Poached Chicken

6. Nearly every Christmas song recorded after 1995 is terribly annoying. Have you noticed that every song is about love, or asking Santa to shoot you with Cupid’s arrow, bring your love back to you, or some variation of the two? Newsflash peeps! There is no Santa Claus. And if there actually was a jolly old fat guy who could fly around the entire world on a sleigh pulled by magical reindeer in one night, eat billions of cookies, and slide down chimneys and leave us all everything we wished for, I’m pretty sure there wouldn’t be so many weird single people in this world. Me included.

7. Is anyone looking for a weird girlfriend? I’ll bring cookies.

8. If you make the following recipe, you won’t regret it.

Warning: I have discovered edible crack. Just 4 ingredients come together to create a highly addictive sweet snack. This recipe was shared by a lovely coworker of mine (hi E!) who brought said edible crack to a cookie exchange I attended last weekend. Clodhoppers is the real name, but after one taste of this stuff, you’ll agree that it’s as addictive as crack. Not that I have any personal experience with the stuff (seriously). Make it. Eat it. Enjoy it.

Christmas Crack (aka. Clodhoppers)

1 cup white chocolate pieces

1/2 cup dried cranberries

1/4 cup slivered almonds

2 heaping cups of Graham Crackers cereal

In a medium bowl, combine the cereal, cranberries, and almonds. In a double boiler over medium heat, melt the chocolate. Pour the melted chocolate over the cereal mixture, and toss until evenly coated. Roughly spread the mixture (but leave lots of clumps!) on a baking sheet lined with wax paper and throw the whole shebang into the freezer for about 10-15 minutes (to set). Remove from the freezer and break into chunks. Package in festive Christmas bags to give away, or toss into a bowl to enjoy yourself. Start researching rehab programs near you. ;)

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Counting Down | Peanut Butter Marshmallow Squares

November 26, 2011 By 12 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello lovelies,

Oh, how I miss you so. I have been knee-deep in boxes and packing tape and dust bunnies. My move is only four days away! I have been without Internet access for the past week or so, hence my prolonged absence. But I’ve snuck away for a brief moment to share a quick little sweet treat with you.

 

 

 

 

 

 

 

 

 

 

 

 

The best thing about these Peanut Butter Marshmallow Squares, aside from the way that they melt in your mouth and leave you wanting more (more, more!), is how quick and easy they are to prepare. I’ve been doing little cooking and baking lately, so to avoid buying ingredients that will eventually take up precious space in Tupperware containers full of my pantry items. However, these squares require just four ingredients, and leave very little leftovers. There are many other versions of these squares – some call for coconut or nuts – but I love the simplicity of this recipe. Plus, I have yet to meet someone who doesn’t love ‘em!

Make yourself a batch of these…they make the perfect snack, especially if you’re moving. See you next week from my new kitchen!

PS. Only four days left to enter the giveaway!

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Butter Marshmallow Squares

½ cup butter

1 cup peanut butter

1 bag (300g) of butterscotch chips

1 bag (200g) of mini rainbow marshmallows

In a saucepan over low heat, melt your butter, peanut butter, and butterscotch chips. Stir constantly until the mixture is smooth. Allow the mixture to cool for 10-15 minutes (we don’t want to melt the beautiful marshmallows!). Once the mixture has cooled, add in the bag of marshmallows and stir to evenly coat. Spread the mixture into a greased 9×13” baking dish. Refrigerate to set. Or, if you’re impatient like me, shove the pan into the freezer for an hour. Allow the pan to thaw for about 5 minutes before cutting into squares. Keep uneaten squares in the fridge to ensure that they stay firm (they get a little soft if left out on the counter).

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Enjoying | Bourbon Pecan Pie Brownies

October 19, 2011 By 16 Comments

Well, hello there. How you doin’?

What’s that?

You skipped your pilates class for the third week in a row the other night because something more important came up? You went to a hockey game and sat in the front row and drank overpriced beer and ate salty popcorn and hot dogs and cheered your little heart out instead? Me too!

You haven’t gone for a run in over a week, cause you’re too lazy to get off your butt, strap on your sneaks, and hit the pavement? Oh my goodness, I know that feeling!

You have a to-do list a mile long, but you continue to ignore it, and it continues to grow and grow and grow, and you have no idea how you’ll ever possibly accomplish everything? Ditto!

And you also made these decadent brownies and proceeded to eat almost an entire row of the pan while taking photographs of them? No way! But please tell me that you had the decency to go to a hot yoga class last night, to rid your body of all of those toxins, like I did?

Ok, phew. We’re on the same page then.

Do you ever have one of those weeks? Where your best intentions are set aside when fun opportunities come up, and you grab hold of them and take a leap and just enjoy? It’s been one of those weeks for me. But instead of beating myself up for not exercising enough, or not getting enough sleep, or not doing all of the things on my to-do list, I’m just enjoying. You only have one life peeps, enjoy it. Live in the moment when possible. It’s kinda liberating.

Friends, I wish you all had one of these brownies in front of you at this very moment. I really do. Cause if we lived in a world where illness, poverty, war, unhappiness, or even a crap-town day could be cured by brownies…we’d have it made in the shade. These brownies have a fudgy, rich base, and a sweet, gooey, crunchy top. Oh, and don’t forget about the bourbon. I’m rather certain that the bourbon gives these brownies special powers. And if you’re like me, and don’t have a bottle of bourbon lying around, go out and buy one. Yes, you only need two tablespoons for this recipe, but hey, then you have a bottle of bourbon to drink! Heck yes. Stick with me and that bottle of bourbon will come in handy. I promise you. Deal?

Bourbon Pecan Pie Brownies (from the Edmonton Journal, Oct. 12,2011)

For the brownie layer:

2 eggs

1 tsp. vanilla

1/2 cup butter

3/4 cup cocoa

1 1/4 cup sugar

A pinch of salt

1/2 cup flour

Preheat your oven to 325°F. Whisk the eggs and vanilla together in a small bowl and set aside. In a double boiler set over boiling water, combine the butter, cocoa, sugar, and salt. Allow the butter to melt and mix everything together until smooth. Remove from the heat and whisk in the egg/vanilla mixture. Add the flour and stir until well blended. Pour into a greased 8 x 8 inch baking pan. Bake for about 25 minutes (until a toothpick inserted into the centre comes out clean). Allow to cool.

For the pecan pie layer:

1/2 cup corn syrup

1/2 cup brown sugar, packed

2 eggs

1 TBSP. vanilla

1/4 tsp. cinnamon

1/4 cup butter, melted

2 TBSP. bourbon

2 cups chopped pecans

Using an electric mixer, beat together the corn syrup and sugar until smooth. Add the eggs, vanilla, and cinnamon, and beat well. Add the butter and bourbon and beat again until well-mixed. Stir in the pecans and pour the mixture over top of the brownie layer. Bake for 30-35 minutes, or until the centre of the pecan pie layer has set (mine took about 45 minutes). Allow to cool completely, then refrigerate for at least a couple of hours before serving. Chow. down. Preferably in the company of others. I cannot be held responsible for what might happen if you are left alone with this entire pan of brownies. Consider yourself warned.

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Giving Thanks | Pumpkin Breakfast Cake

October 7, 2011 By 7 Comments

 

 

 

 

 

 

 

 

 

 

 

OK, I know what you’re thinking…

Not another pumpkin recipe.

But wait! Don’t run away! Allow me to plead my case.

 

 

 

 

 

 

 

 

 

 

 

This isn’t just any cake. First of all, and probably most importantly, it’s a cake you can eat for breakfast. Yep, it’s breakfast approved. You know why? Cause it’s full of hearty good-for-you ingredients like whole wheat flour, oats, nuts, and pumpkin! A nice big hunk of this cake with a steaming mug of coffee or tea will start your morning off right.

Secondly, this cake is super adaptable! If the thought of eating another pumpkin anything makes you want to vomit (although really, that would be a bit dramatic of you), then you can change it up! You can use applesauce or banana instead of pumpkin. You can sub in almonds, raisins, coconut, or any other nuts or dried fruit for the pumpkin seeds and walnuts. Or change up the spices! In fact, one of my favorite versions of this cake uses applesauce, cinnamon, almonds and coconut. Delish!

 

 

 

 

 

 

 

 

 

 

 

But back to this particular version of the cake, with pumpkin! It’s moist, nutritious, delicious, and seasonal. Just in case you need an excuse to eat cake for breakfast. Personally, I don’t need an excuse. (Don’t you know me by now?!) :) This recipe was shared with me several years ago by a very special lady. I remember awakening to the wonderful aroma of one of these breakfast cakes baking away in the oven on several occasions. And while we probably won’t have another opportunity to share a piece of breakfast cake and tea on a lazy weekend morning, I hope she knows that she will remain in my heart always.

Happy Thanksgiving weekend to you and yours! May we all remember to be thankful for what we have.

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Breakfast Cake

1 cup white flour

1 cup whole wheat flour

1 cup oats

2 tsp. baking powder

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg (optional)

1/2 tsp. ground allspice (optional)

1/2 tsp. ground cloves (optional)

Pinch of salt

1 cup olive oil

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (or other fruit)

1/2 cup raw pumpkin seeds (or other nuts/dried fruit)

1/2 cup chopped walnuts (or other nuts/dried fruit)

Preheat the oven to 350°F. Whisk together the flours, oats, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, combine the olive oil, sugars, eggs, and vanilla. Add to the dry ingredients and mix well. Add in the pumpkin puree and the pumpkin seeds and walnuts. Stir well. Pour/spread into a large greased bundt pan (or two loaf pans). Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool thoroughly before turning out of the pan(s).

*Please note that you may also halve the recipe and bake the cake in a loaf pan. Or keep the recipe as is and bake two loaves, freezing one for later.

PS. I can’t make any promises that I’m done with the pumpkin recipes…

Filed Under: Bread, Breakfast, Holidays, Sweet Treats Tagged With: , , , , ,

Falling | Pumpkin Cookies with Cinnamon Frosting

September 24, 2011 By 13 Comments

 

 

 

 

 

 

 

 

 

 

 

I’m going to cut right to the chase.

I made you some cookies. They’re soft and cakey. Spicy and pumpkiny. Yep, pumpkiny is a word. You heard it here first.

But back to those cookies…

 

 

 

 

 

 

 

 

 

 

 

 

Posting two cookie recipes back to back was not the plan. I had another recipe to share with you. However, these little melt-in-your-mouth pillows of pumpkiny goodness came into my life unexpectedly this week and I just had to share them immediately. Words really don’t do these cookies justice. They taste like pumpkin pie, but way better ’cause I don’t really even like pumpkin pie. I mean, I eat a token slice of it every Thanksgiving, but only because Thanksgiving wouldn’t feel the same if I didn’t. But these cookies, they deliver.

 

 

 

 

 

 

 

 

 

 

 

 

So how about you run off to the grocery store and pick yourself up some pumpkin, and then get your tush into the kitchen to make these? And then you can proceed to eat a dozen cookies over the course of the day. But they’re tiny, and they have pumpkin in them. So you’re practically eating a serving of vegetables…

Go make these cookies!

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Cookies with Cinnamon Frosting (adapted from Better Homes and Gardens)

1 cup of butter, softened

1 cup of granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1 egg

1 tsp. vanilla

1 1/2 cups of pumpkin puree

2 cups of all-purpose flour

For the frosting:

1/4 cup butter

1/4 cup brown sugar

1/8 cup milk

1/2 tsp. vanilla

1 tsp. cinnamon

2 to 2 1/2 cups icing sugar

Preheat your oven to 350°F. In a mixing bowl, beat the butter with an electric mixer on medium speed for about 30 seconds. Add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until thoroughly combined, taking care to scrape the bowl down at least once. Add the egg and vanilla, and beat until combined. Beat in the pumpkin. Add in the flour and mix together well. Drop the dough by heaping teaspoons onto a cookie sheet lined with parchment paper or a Silpat (or one sprayed with cooking spray). Bake for 10 to 12 minutes or until tops are just set. Transfer the cookies to a wire rack and allow to cool.

For the frosting: In a small saucepan, heat the butter and brown sugar together over low heat until melted and smooth. Transfer to a bowl. Stir in the milk, vanilla, and cinnamon. Add in 2 cups of icing sugar and beat until smooth. Add more icing sugar if necessary to create a spreadable frosting.

Frost the cookies when cool and enjoy! Store in an airtight container, placing waxed paper between layers to avoid them sticking together.

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Intention | Kindness Cookies

September 18, 2011 By 8 Comments

What is your intention today?

That is the question that my yoga instructor asks of her students at the beginning of every class. In other words, what is your aim or objective for the next 75 minutes? A little self-love? Compassion? Forgiveness?

My intention in my very first warm Hatha class was to make it through the class without passing out. Me + intense heat + exercise does not typically yield the best results. But after a few classes, my body adjusted to the temperature and I learned when to push a little harder and when to hold back. My energy has shifted to other intentions, such as focusing on my breath and deepening each pose. Definite self-love. I cannot begin to describe the powerful flow of positive energy that runs through me during a yoga class. I rock warrior pose. I balance through tree pose. I relish relaxation in savasana pose.

Have you ever tried setting an intention for your day? Do you make a conscious plan about how and where you will direct your energy in a given moment? It’s more challenging than it seems. Certainly harder in real life than in yoga class.

Not long ago, I read The Alchemist by Paulo Coelho. The main character, a shepherd boy named Santiago has a recurring dream about a treasure and travels to the pyramids of Egypt to find it. Along his journey, Santiago meets an old king who teaches him about discovering his personal legend – what he desires to accomplish in his life. The most important piece of wisdom that the king bestows upon Santiago is that “when you want something, all the universe conspires in helping you to achieve it.” If you’ve never read The Alchemist, you should. I found it to be totally inspiring. Do I believe in the aforementioned “motto” of the book? No, not particularly. If it is true, then the universe has most certainly failed me on several occasions. However, I do believe that setting an intention is the first step to realizing your dreams and goals.

So…what is my intention today? At this point, I’m keeping it simple. My intention, each day, is to be happy. Don’t get me wrong, I have plenty of reasons to be happy. I have a wonderful family, amazing friends, an education, and a great job. And I do fun things. Often. But this is a crazy world that we live in. Have you noticed? War, famine, murder, natural disasters, untimely deaths. And fortunately for me, I live in one of the safest countries in the world. Much less crazytown than others.

But my point is, on some days, it’s not as easy to just feel happy. Despite this, my intention is to focus on the positive aspects of my life, rather than focus on the negative. I am going to be good to myself and to others. I am going to laugh more. Put positive energy out into the universe and it will come back to you…right? Someone get me a copy of The Secret.

My intention for these cookies was even simpler: stuffing them in my face. And sharing them of course. Because nothing makes me the same kind of happy as the smiling faces of people as they eat something delicious. And these are kind cookies. Kind to animals. Kind to the Earth. And kind to your body. Just ask Alicia Silverstone. Her book, The Kind Diet, is spectacular. Check it out if you have the chance.

*I made two variations of this cookie. In my first batch, I used whole wheat flour and molasses. The molasses are part of the original recipe. In the second batch, I used all-purpose flour, left out the molasses, and added in a pinch of nutmeg instead. Each batch had a very distinct but delicious flavor. The molasses batch had a bit more chew to them, but even a tablespoon of the stuff makes the flavor quite pronounced. The non-molasses batch really showcased the flavor of the dried cherries and walnuts, which I loved. However, I adored both cookies and will be making both variations again and again.

Kindness Cookies, aka. Vegan Oatmeal, Cherry, and Walnut Cookies (adapted from The Kind Diet by Alicia Silverstone)

1 cup large flake oats

3/4 cup whole wheat (or all-purpose) flour

1/3 cup brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/3 cup maple syrup

1/2 cup vegetable oil

1 tsp. vanilla

1 tsp. cinnamon

1 TBSP. molasses (or a pinch of nutmeg)

1/4 cup dried cherries (cut in half)

1/4 cup chopped walnuts

1/4 cup dried coconut

Preheat the oven to 350°F. Mix together the oats, flour, brown sugar, baking powder, baking soda, and salt. Add in the maple syrup, oil, vanilla, molasses (if using) and spices. Finally, add in the cherries, walnuts, and coconut. Use your hands to shape the dough into balls (golf ball size) and then slightly flatten with your fingertips. Bake for about 10 minutes, until just golden brown. Allow the cookies to cool for a few minutes before transferring to a wire rack. Each batch made 14 cookies for me. Don’t forget to stuff them in your face.

Filed Under: Snacks, Sweet Treats Tagged With: , , , , ,

When You Love Someone | Chocolate Skor Cookie Dough Toasted Marshmallow Cupcakes

July 31, 2011 By 12 Comments

 

 

 

 

 

 

 

 

 

 

 

 

When you love someone…

You do nice things for them. Things that will make them happy. Because seeing them happy makes you happy too.

Like…making them a CD of their favorite music. (That is, if they still own a CD player. In this day and age, maybe you make them a playlist and put it on their iPod. I still like CDs. Call me old-fashioned).

 

 

 

 

 

 

 

 

 

 

 

 

Like…writing a special note or card to them, and mailing it to them, or leaving it in their mailbox.

Like…surprising them with tickets to a concert with their favorite band.

Like…leaving a package of their favorite candy in their coat pocket when they’re not looking, so that when they reach into their coat pocket later that day, they will find a sweet little surprise.

 

 

 

 

 

 

 

 

 

 

 

 

Like…making the most ridiculously and absurdly delicious cupcakes for them, and delivering them to that special person’s door on their birthday.

These are the kind of cupcakes you make for someone that you care about very much. They take some time to make. They’re a labor of love. But they are totally worth it.

I know because I did it. I made them, and I delivered them, and I helped eat them, and I put a smile on a very special somebody’s face. Family, friends, significant others…make these for someone special in your life.

 

 

 

 

 

 

 

 

 

 

 

 

This recipe was adapted ever-so-slightly from Joy’s version. Joy is the creator of always-fabulous recipes. But I did my own thing with the cookie dough, since I was making these for a Skor chocolate bar lover. The cookie dough options are endless! The end result was a rich, decadent, and over-the-top cupcake. They tasted extra wonderful straight out of the fridge, cold and moist, ridiculously good.

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Skor Cookie Dough Toasted Marshmallow Cupcakes (slightly adapted from Joy the Baker)

For the cupcakes:

2 1/4 cups all-purpose flour

2 cups cane sugar

1 cup cocoa powder

2 tsp. baking soda

1/2 tsp. salt

1 TBSP. vanilla

2/3 cup canola oil

2 tsp. white vinegar

2 cups cold water

Preheat your oven to 350°F.  Prepare two cupcake pans with cupcake liners. In a large bowl, sift the dry ingredients together and set aside. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly combine the wet ingredients with the dry ingredients. Do not overmix.  The mixture will be quite runny, but it’s all good! Fill each cup two-thirds full and place in the oven for 22-24 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes then place on a wire rack until completely cool.

For the cookie dough (I got some help here):

2 cups all-purpose flour

1/2 tsp. salt

3/4 cup butter, melted

1 cup brown sugar

1/2 cup white sugar

1 TBSP. vanilla

4 TBSP. milk

1 cup chopped Skor chocolate bar (about 2-3 bars)

Mix everything together and refrigerate until you’re ready to use. This cookie dough is safe to eat without cooking because there are no eggs in it. Delightful!

And finally, for the meringue:

4 large egg whites

1 1/2 cups white sugar

1/2 cup light corn syrup

A large pinch of salt

2 tsp. vanilla

In a large pot, bring a couple inches of water to a simmer. Place a large, heat-proof bowl over top (to create a double-boiler). In the bowl, whisk together the egg whites, sugar, corn syrup and salt.  Keep whisking as the mixture heats. The sugar will dissolve after about 5 minutes. Be careful, we don’t want to cook the eggs. Transfer the  mixture to the bowl of an electric mixer. With a whisk attachment, beat the mixture on high until stiff peaks form (about 5 minutes). The mixture will be sticky and glossy and look like melted marshmallows. Finally, beat in the vanilla. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Putting it all together:

Use a small spoon to scoop a small indent out of the top/center of the cupcakes (see above). The indent will help the cookie dough balls rest on the cupcake without falling off. Now, it is absolutely imperative that you eat each spoonful of cupcake. You need to keep up your strength on this long journey. Do it.

Roll your cookie dough into walnut size balls, and place one ball in the centre of each cupcake. Are you still with me?

Place the meringue frosting in a large ziplock bag (or in a pastry bag, if you’re fancy). Cut a small hole out of one of the bottom corners of the bag. Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion like you’re topping a cone with soft serve ice cream.

And finally, turn your oven on to broil. Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Keep a very close eye on them, they can burn in an instant. As Joy suggests, you may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove the cupcakes from the oven, and toast the other batch. These can be served right away, or cold from the fridge, whatever tickles your fancy. Amazing.

 

 

 

 

 

 

 

 

 

 

 

 

Get baking friends.

And share the love.

Filed Under: Sweet Treats Tagged With: , , ,
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