Alien Monster Cupcakes
- Prepare your favorite cupcake and icing recipe. I think either vanilla or chocolate will work well here.
- Make an equal number that are the normal sized and the mini sized. Continue reading
Tag Archives: baking
Well, I feel like a stranger on here since I have been MIA from posting here since the fall, mainly due to getting carried away with Christmas, hosting guests and trying to get the finishing touches on yet another renovation, but here I am!
A week ago I realized that I still needed to share my cookie recipe for our 1st (hopefully annual) Christmas cookie exchange. Here it is – Caramel Toffee Squares – these lovely little squares look pretty on the cookie try, and are a nice marriage of shortbread/toffee/chocolate flavour. This recipe comes from the November 2006 Chatelaine issue, which was the year Chatelaine held a cross-Canada cookie contest and also when we finished our kitchen renovation. After painstakingly bringing our 1950’s “Pepto-Pismo Pink” kitchen to the 21st century, I was a little zealous to try out recipes, so I made many of the cookies that were in this issue. I am not stretching the truth when I say every cookie recipe in this issue is a keeper. I guessing this is because 80% of the contest winners were family recipes passed down. This particular recipe was submitted by Cara Kosie-Beeson from Port Colbourne, Ont, and every time I make these squares I love the read the story behind the recipe. The recipe was passed down to Cara from her German-Grandmother who once owned a Tavern in Balmerton, ON., famous for its schnitzel, among other recipes. I remember reading that at 11pm at night and I having to bake them immediately. When I hear of a recipe that has been passed down generations and crosses an ocean, I must try it. As a side note, I’ve tried using milk, dark and semi-sweet chocolate with this recipe – it’s all chocolate heaven to me. Also, I recommend cutting them in small squares as they are sweet and make nice bite size treats. Enjoy.
1 cup all-purpose flour
2 tbsp granulated sugar
1/4 tsp each salt and cinnamon
1/2 cup cold, unsalted butter, cubed
This recipe came compliments of the little flyers of recipes that come in magazines from time to time. I really liked it, the kids were less impressed, and only ate it when they were really hungry. Why I have no idea, it seemed like a no brainer to me, but I guess that is parenthood, they keep you guessing…
2 cups AP flour
1 tbsp baking powder
1tsp ground mustard
1/2 tsp salt
1 cups shredded cheese (use an italian blend, cheddar whatever you have on hand that is shredded or ready to be shred, use your food processor, that’s why you have it!)
6 bacon strips cooked, you could use more, this was the best part, I used turkey bacon
1 cup milk
3/4 c vegetable oil
1/2 cup finely chopped green onion or chives (optional)
1. preheat oven to 400F and line 12 muffin pan with liners
2. sift flour and salt, add 1 cup of cheese and bacon
3. whisk milk, with oil, add chives if using and eggs
4. add to dry ingredients, stir until combined
5. pour mixture into 12 muffin cups
6. bake for 18-20min, until tester comes out clean
I’m reading this fabulous book called “The Spice Necklace” by Ann Vanderhoof. It’s about eating and cooking her way through the Carribean. I was inspired by Bonnie Stern to pick up this book at the library. Bonnie influences many decisions at my house, usually in the kitchen, but this is new. I received a gift of a cooking class at Bonnie Stern’s School of Cooking for Mother’s Day. Besides cooking classes she also has a really cool book club. You sign up,meet the author, discuss the book and eat recipes inspired by the book. I haven’t decided what i will do. But this book is an upcoming book club.
The book has recipes within the story. So it is not a cook book or a travelogue it is both. Basically the first recipe I saw I had to make! Grenadian Banana Bread.
- 1 1/2 c flour ( I used unbleached but ap would work too)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp cloves
- 1 egg beaten
- 2/3 c lightly packed dark brown sugar or demerara
- 1/4 c dark rum
- 1.5 c mashed banana
- 1 tsp frshly grated Ginger
- 1 tsp vanilla
- 1/3 c chocolate, dark, chopped (optional)
- 1/4 c pecans, chopped (optional)
- 1/3 c coconut, flaked or shredded, either sweetened or unsweetened (depending on how sweet you like it)
- preheat oven to 350
- combine all dry ingredients in one bowl and all wet in another (egg, sugar, rum banana, ginger, vanilla), mix, but do not overmix
- gently stir in nuts and chocolate
- pour into pan(s) (I used the small 4 loaf one, but you can make a single larger loaf) and bake for 30-60min depending on pan size used, test with toothpick, let stand for 10 min in pan, and cool on rack.