Natty Cakes Bakes

Key Lime Pie

by

Key Lime Pie is the easiest pie to make and probably one of my favourites. I love making a Biscoff cookie crust rather than the traditional graham cracker crust, but you can easily use them interchangeably. Key Lime Pie does not have to use key limes – I usually use regular limes for the lime juice but lately I’ve used a bottled Key Lime juice that I was gifted. Both types of juice worked perfectly.

For more of my pie recipes, check out these:

Lime + Coconut Tart

Pumpkin Pie with Gingersnap Crust

Chocolate Cream Pie with Coconut Marcaroon Crust

Print Recipe

Key Lime Pie

The easiest and most delicious recipe for key lime pie! Made with Biscoff cookie crust, an easy sweetened condensed milk filling, and topped with whipped cream.
Prep Time20 minutes
Cook Time25 minutes
Refrigeration Time2 hours
Course: Dessert
Cuisine: American
Keyword: biscoff, key lime, Lime, Pie
Servings: 8 slices
Author: nattycakes

Equipment

  • 9-inch pie plate

Ingredients

Crust

  • 250 grams Biscoff Cookies OR Graham Crackers (About 1¼ cup of crumbs)
  • ¼ cup butter

Pie Filling

  • 1 can (300ml) Sweetened Condensed Milk*
  • 4 large egg yolks
  • ½ cup freshly squeezed lime juice OR bottled Key Lime juice
  • zest of 1 lime

Whipped Cream Topping

  • 1 cup heavy cream (whipping cream)
  • 3 Tablespoons icing sugar
  • 1 teaspoon real vanilla extract
  • toasted coconut for topping (optional)

Instructions

  • Preheat oven to 350°F
  • Using a food processor, grind the Biscoff cookies or graham crackers into crumbs. Melt the butter in a medium bowl, then add the crumbs and stir to combine. Pour mixture into a 9 inch pie plate and press in with your fingers or the bottom of a measuring cup. Press crumbs up the edges of the pie crust.
  • Bake the crust for 10 minutes then remove from the oven. Meanwhile, prepare the filling.
  • In a medium bowl, whisk together the egg yolks and the can of sweetened condensed milk until smooth and combined. Whisk in the lime juice and lime zest. The mixture should thicken slightly. Pour into baked pie crust and bake for another 15 minutes or until filling is set (there should not be much jiggle happening in the middle).
  • Cool pie at room temperature, then refrigerate for a couple hours or overnight until cold.
  • Make the whipping cream by beating all the ingredients together using an electric mixer. Once thickened to desired consistency, spread on the top of the pie. Top with toasted coconut, if desired.

Notes

Sweetened Condensed Milk – I always use Eagle Brand ORIGINAL

Lemon Poppy Seed Muffins

by

I love these Lemon Poppy Seed muffins. They are made in just one bowl so they are easy to make with minimal dishes to do after. They are moist and full of lemon flavour. I usually make these without the glaze, but if I want to make them look extra special and have more sweetness then I’ll add the glaze. I love that these lemon poppy seed muffins have a bit of almond flour in them for protein. The recipe was adapted from Broma Bakery’s Lemon Poppy Seed Bread.

Print Recipe

Lemon Poppy Seed Muffins

Made in one bowl, these moist, lemony muffins are just sweet enough and so easy to make! Their tops are spread with an optional glaze to make them extra special.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: lemon, Muffins, poppy seed
Servings: 12 muffins
Author: nattycakes

Equipment

  • 1 muffin tin

Ingredients

  • 2 Tablespoons lemon zest (or zest of 2 lemons)
  • ¾ cup granulated sugar
  • ½ cup mild-flavoured oil (canola, avocado, etc.)
  • 2 large eggs, preferably room temperature
  • 1 teaspoon real vanilla extract
  • 2 Tablespoons lemon juice
  • ½ cup full fat yogurt or sour cream
  • 1 ¼ cup all-purpose flour
  • ½ cup almond flour, packed (can substitute with more all-purpose flour)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 Tablespoons poppy seeds

Lemon Glaze (optional)

  • â…” cup icing sugar
  • 1 Tablespoon lemon juice
  • 1-3 Tablespoons milk or cream
  • ½ teaspoon real vanilla extract

Instructions

  • Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. If your muffin tin is not non-stick, then spray it with cooking spray to prevent the muffin tops from sticking to the pan.
  • In a large bowl, combine lemon zest and granulated sugar. Mix together with your hands, rubbing the lemon zest into the sugar. This helps to infuse the sugar with lemon flavour.
  • Add the oil and whisk until combined. Add the eggs, one at a time, whisking after each addition. Add the vanilla, yogurt, and lemon juice, whisking until combined.
  • Add the flour, almond flour, salt, baking soda, and baking powder. Mix gently using a spatula until no lumps remain. Be careful not to over-mix. Add the poppy seeds and stir gently until evenly distributed.
  • Fill the muffin tins evenly with the batter. Using a cookie scoop to fill tins works well for me. Bake muffins for 20-22 minutes or until a tester comes out clean. Edges of muffins should just beginning to brown.
  • Let muffins cool in the pan for 5 minutes, then remove to cool completely on a wire rack. Meanwhile make the glaze (if using) by whisking together all the glaze ingredients until smooth, starting with 1 Tablespoon of milk or cream, and adding more until you reach the desired consistency. Once muffins are mostly cool, drizzle the glaze on tops or spread the glaze on with a knife.

Chocolate Chunk Cookies with Almond

by

Cookies are my favourite thing to bake. I love fancy ones with lavender, brown butter, and black cocoa. I also love the simple classics. This recipe falls into the latter category. They are a soft and chewy chocolate chip cookie, elevated with chopped chocolate (because chunks > chips) and a secret ingredient that makes them really stand out…Almond extract! They are quick and easy to make because they use melted butter instead of room temperature so you can whip them up on a whim. The dough comes together by hand, so no mixer is needed. These cookies were adapted from Thalia Ho’s Rose, Walnut, and Chocolate Chip Cookies that are in her gorgeous cookbook and on her blog, Butter and Brioche.

Print Recipe

Chocolate Chunk Cookies with Almond

Soft and chewy chocolate chunk cookies with a hint of almond extract
Prep Time15 minutes
Cook Time17 minutes
Chilling Time15 minutes
Total Time47 minutes
Course: Dessert
Cuisine: American
Keyword: Almonds, Chocolate, Cookies
Servings: 22 cookies
Author: nattycakes

Ingredients

  • 2¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • â…” cup (150 g) butter*
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoon real vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (170 g) dark chocolate*, chopped

Instructions

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • Melt the butter in the microwave, then pour it into a large mixing bowl with the sugars. Whisk together until combined. Make sure the mixture is not too hot so as not to curdle the egg, then add the egg, vanilla and almond extracts and whisk until combined.
  • Pour the dry ingredients into the large bowl and beat together using a firm spatula or a wooden spoon. Once the flour is fully incorporated and a soft dough has formed, add the chopped chocolate. Stir until evenly distributed throughout the dough. Cover the bowl and put in the refrigerator to chill for 15-30 minutes while you preheat the oven.
  • Preheat the oven to 350°F. Line baking sheets with parchment paper. Using a 1½ Tablespoon cookie scoop, scoop out balls of chilled dough making sure you scrape off excess from the scoop to ensure even measuring. Even, round balls of cookie dough will make for more perfectly round cookies. Leave a couple inches between the balls, fitting about 8 cookies on each baking sheet.
  • Bake cookies for 15-19 minutes or until the edges are set and beginning to brown, and centres are under-baked and soft. Rotate your pans half way through baking. Let cool for 10-15 minutes on the pans, then remove and let cool completely on wire racks.

Notes

  • unsalted or salted butter both work great. I have never had an issue using them interchangeably in my baking
  • dark chocolate OR semi-sweet chocolate are both good options. If using dark chocolate, I prefer using 70%.

Fudgy Raspberry Brownies

by

These decadent brownies are a combination of my Fudgy Brownies and Foodess’s Strawberry Brownies. I love the Foodess recipe, but it uses SO MUCH chocolate. I also prefer the combination of raspberry and chocolate. This is what I came up with and they turned out so well. The jam really accentuates the flavour of the berries, and the fresh berries baked in the top add a gorgeous pop of colour. Despite the fact that I use much less chocolate, cocoa powder, and butter than the recipe that inspired these, my recipe is still very chocolatey, decadent, and over-the-top delicious!

Print Recipe

Raspberry Brownies

Fudgy chocolate brownies get an upgrade with swirls of raspberry jam and fresh raspberries sprinkled on top.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Raspberry
Servings: 16 squares
Author: nattycakes

Equipment

  • 8 or 9 inch square pan

Ingredients

  • scant â…” cup (4oz) dark chocolate (60-70%), chopped
  • ½ cup unsalted butter
  • 2 Tablespoons cocoa powder (I prefer Dutch processed)
  • 2 large eggs, preferably room temperature
  • ½ cup brown sugar, lightly packed
  • ½ cup granulated sugar
  • 1 teaspoon real vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup raspberry jam*
  • fresh raspberries for topping, about ½ cup
  • chopped chocolate or chocolate chips for sprinkling on top, about 1 ounce

Instructions

  • Preheat oven to 350°F and line a square baking pan (8 or 9 inch) with parchment paper and lightly grease the parchment and any unlined areas of the pan with butter or cooking spray.
  • Put the chopped dark chocolate, butter, and cocoa powder in a microwave safe bowl. Melt by microwaving for short bursts of 30 seconds, stirring in between. When there are only a few small lumps remaining, stir until smooth. Set aside to cool.
  • Using an electric mixer, mix the eggs, sugar and vanilla together on low until combined. Once the chocolate mixture is cooled to be only slightly warm (if it's too hot, it'll cook and curdle the eggs), slowly add the chocolate mixture little by little into the egg mixture blending after each addition. Mix on medium speed until smooth.
  • Stir in the flour and salt using a spatula, mixing until just combined. Pour batter into the prepared pan and spread it evenly with a butter knife or an offset spatula.
  • Dollop the jam on top of the brownie batter, then use a knife or skewer to swirl the jam in the top of the batter. Try to swirl the jam evenly over the top of the batter, but make sure you don't completely mix the jam in – little pockets of jam are good!
  • Scatter the fresh berries over the top, followed by the remaining chocolate. Bake for 35-40 minutes or until a toothpick comes out of the centre of the pan with only a few moist crumbs. The centre should be soft and the edges will be firm. Err on the side of under-baking because a gooey brownie is better than a dry one.
  • Let cool completely in the pan. Put the pan in the fridge for at least 30 minutes before slicing if you want really clean edges. When you're ready to slice, lift the parchment sling out of the pan and onto a cutting board. Slice into 16 squares or whatever size of brownies you see fit.

Notes

  • Raspberry Jam – I used a seedless raspberry jam, but regular raspberry jam is fine, there will just be more crunchy seeds on the tops of the brownies which might add a nice texture.

Monster Cookies

by

Monster Cookies are so nostalgic for me. They remind me of being in my mom’s kitchen as a kid and the thrill of being served a huge, colourful cookie. I have been wanting to share a recipe for Monster Cookies for a while now and have tried many recipes. The things that I love about this recipe are that they are: 1. soft & chewy, 2. quick & easy to make, 3. use basic ingredients, 4. DELICIOUS.

I have adapted this recipe from Julie Van Rosendaal’s Peanut Butter Oatmeal Chocolate Chunk Cookies from her new cookbook called Cookies I have Loved. Her cookbook is full of nostalgic, and approachable cookie recipes which I love!

Print Recipe

Monster Cookies

Soft and chewy peanut butter oatmeal cookies with chocolate chips and M&Ms
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies, M&M, monster, Oats, Peanut butter
Servings: 20 cookies
Author: nattycakes

Ingredients

  • ½ cup butter, softened
  • ½ cup peanut butter (not natural)
  • 1 cup brown sugar, lightly packed
  • 1 large egg
  • 2 teaspoons real vanilla extract
  • 1 cup all-purpose flour
  • 1 cup oats (I prefer quick oats but large flake are fine too)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)
  • ½ cup M&Ms*, plus more for pressing in tops

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • In a large bowl, beat together butter, peanut butter, and brown sugar using an electric mixer. Once the mixture is creamy, add the egg and vanilla and beat until combined.
  • Add the flour, oats, baking soda, and salt and mix on low speed until combined. Add the chocolate chips and M&Ms and mix on low speed until chocolate is evenly distributed in the cookie dough.
  • Using a large cookie scoop (about 3 Tablespoons*), scoop dough onto prepared baking sheets, spacing a couple inches apart. Press a couple extra M&Ms in the tops of the cookie dough balls.
  • Bake for 12-15 minutes or until edges of cookies are set and beginning to turn golden. Centres should still be soft and slightly under-baked. Let cool for 5 minutes on baking sheets, then remove to cool completely on wire racks.

Notes

  • M&Ms – I used mini M&Ms but regular size is great too
  • I used a 3 Tablespoon cookie scoop which made a generous-sized cookie, but if you want an extra-large cookie then use a 1/4 cup measuring cup to scoop dough. You may have to add a couple extra minutes to baking time if you make them larger.

Cranberry Pistachio Biscotti

by

  • Unbaked biscotti dough rectangles
  • Baked biscotti rectangles
  • Sliced biscotti after first bake
  • Sliced biscotti after first bake
  • Sliced biscotti after first bake
(Twice) baked biscotti

I used to think biscotti were inedible, flavourless blocks better left as coffee shop decor. I hadn’t ever had a good homemade biscotti at that point, but now I love biscotti. Good biscotti is not rock hard, it’s crisp and lovely when dunked in a cup of coffee or tea. I like that they’re not too sweet, and their firmer texture helps one to savour it rather than gobble as I do when I’m enjoying a soft and chewy cookie. If you have ever judged biscotti as I once did, give it another chance and try this recipe. It’s full of flavour from pistachios, cranberries, orange zest, and almond extract. It’s become a staple in my Christmas baking, and I hope it becomes a favourite for you too!

Feel free to dip your biscotti in melted chocolate if you are so inclined. I often do, but this year I wanted them to be a little less sweet (and a little more simple to make).

Print Recipe

Cranberry Pistachio Biscotti

Crisp (but not hard!) biscotti, full of dried cranberries and pistachios. Lovely addition to a Christmas plate or alongside a cup of tea.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American, Italian
Keyword: biscotti, Cherry, Cookies, cranberry, pistachio
Servings: 28 biscotti
Author: adapted from King Arthur Flour

Ingredients

  • 6 Tablespoons (85 g) unsalted butter (salted is fine too), room temperature
  • â…” cup (135 g) granulated sugar
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 1 teaspoon real vanilla extract
  • ½ teaspoon almond extract (optional but recommended)
  • 1 Tablespoon orange zest (or zest of one navel orange)
  • 2 large eggs, preferably room temperature
  • 2 cups (240 g) all-purpose flour
  • 1 cup pistachios*, shelled and roughly chopped
  • 1 cup dried cranberries or cherries, roughly chopped
  • coarse or raw sugar for sprinkling on top (optional but recommended)

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, beat the butter, sugar, salt, baking powder, vanilla extract, almond extract, and orange zest until smooth and creamy.
  • Add the eggs and beat until combined. Add the flour and mix on low speed until smooth. The dough will be quite sticky. Stir in the pistachios and cranberries.
  • Divide the dough in half and dump both halves on the prepared baking sheet. Using your hands (wet them if dough is sticking too much), flatten and spread dough into two long rectangles (see photo above). Each rectangle of dough should be about 10" long x 2½" wide and ¾" tall. Leave a space between the two rectangles to allow for some spread.
  • Smooth the tops and sides of the rectangles using a wet spatula. Sprinkle the tops with the coarse sugar, if using. Bake for 25 minutes.
  • Remove from oven and spray the two rectangles of dough lightly but thoroughly with a spray bottle of water. Make sure you cover the sides as well as the top. Let sit for 5 minutes. This step makes it easier to slice the biscotti.
  • Reduce oven temperature to 325°F. To slice the biscotti, I find it easiest to transfer the dough rectangles to a cutting board using two flippers on each end. Using a serrated knife, cut ½" to ¾" wide slices on the short ends of the rectangles (see photo above). Make sure you cut them evenly so that each biscotti can stand upon it's own for the second bake.
  • Remove parchment paper from the baking sheet. Carefully place the sliced biscotti back on the baking sheet, standing up on their edges (see photo above). They can be really close together.
  • Bake for 35-40 minutes, until they feel dry and edges are beginning to turn golden. The centres may feel a little bit moist, but they will dry as they cool. Let cool completely on the pan.
  • If you want, dip one end of each biscotti in melted chocolate. Or enjoy plain. Both are delicious!

Notes

Pistachios can be salted or unsalted. I use pre-shelled, salted pistachios.

Toffee Pecan Banana Bread

by

Perfectly moist banana bread with a caramelized top thanks to a Skor toffee topping, pecans, and a toffee ripple through the centre. This banana bread is a big step up from the usual, however it’s just as simple to make. It’s sweet but not to sweet, moist but not oily, and beautiful inside and out – I mean look at that gorgeous toffee ripple! Recipe is adapted from Zoë Francois‘s Nutella Swirled Banana bread in her fabulous cookbook, Zoë Bakes Cakes.

Print Recipe

Toffee Pecan Banana Bread

Perfectly moist banana bread with a caramelized top thanks to a Skor toffee topping, pecans, and a toffee ripple through the centre
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana, banana bread, pecan, Toffee
Servings: 12 slices
Author: adapted from Zoë Bakes Cakes

Equipment

  • loaf pan (either 8×4 or 9×5 is fine)

Ingredients

  • 1 cup very ripe banana, mashed (about 2 large)
  • ½ cup brown sugar, lightly packed
  • ¼ cup unsalted butter, melted
  • ¼ cup milk
  • 1 large egg, room temperature
  • 1 teaspoon real vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup pecans, chopped (reserve 1-2 Tablespoons to sprinkle on top of loaf)
  • ¼ cup + 2 Tablespoons Chipits Skor toffee bits

Instructions

  • Preheat oven to 350°F. Generously grease a loaf pan with butter. You can also line it with a parchment paper sling and then grease it to ensure your loaf comes out cleanly.
  • In a large bowl, whisk together the mashed banana (I mashed mine in the bowl), brown sugar, melted butter, milk, vanilla, and egg.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Pour dry ingredients into the banana mixture and stir until just combined. Fold in the pecans.
  • Pour half of the mixture into the loaf pan. Smooth the top with a butter knife. Sprinkle ¼ cup toffee bits over the top. Pour the remaining batter over top and smooth the top. Sprinkle remaining pecans and 2 Tablespoons of toffee bits over the top of the loaf.
  • Bake for 45-50 minutes* or until a toothpick or cake tester comes out clean. Let loaf cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

Notes

  • Bake time – if you use a larger loaf pan (9×5), bake time will be closer to 45 minutes, while the smaller 8×4 pan may take closer to 50 minutes.

Healthyish Pumpkin Chai Muffins

by

These muffins are adapted from Cookie and Kate’s recipe for Healthy Pumpkin Muffins. I made them slightly less healthy by incorporating some all-purpose flour to give them more rise and visual appeal, plus chocolate chips because they’re delicious. Instead of using the pumpkin pie spice in her recipe, I used a number of spices to give them a chai flavour. Because pumpkin and chai are a match made in heaven! I love that they’re not too sweet and are somewhat wholesome so they’re fair game at snack time for my kids. Healthyish (and delicious) muffins are a staple in my house!

Print Recipe

Healthyish Pumpkin Chai Muffins

Moist pumpkin muffins made with oats, whole wheat flour, just enough honey, and warm chai spices. They're cozy, delicious, and healthyish!
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: chai, Muffins, pumpkin
Servings: 12 muffins
Author: adapted from Cookie and Kate

Ingredients

  • â…“ cup coconut oil, melted (or any neutral-tasting oil like canola or vegetable)
  • ½ cup honey (melted if crystallized) or maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon real vanilla extract
  • 1 cup canned pumpkin puree
  • ¼ cup milk
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • â…“ cup oats (quick-cooking or large flake)
  • ¾ cup chocolate chips (OR dried fruit OR chopped nuts)

Instructions

  • Preheat oven to 350°F and line a muffin tin with 12 liners or grease all 12 cups generously with butter or non-stick cooking spray.
  • Whisk together the oil and honey or maple syrup in a large bowl until combined. Add the eggs and vanilla and whisk until combined. Add the pumpkin puree and milk and whisk to combine.
  • In a medium bowl, whisk together the spices, baking soda, salt, all-purpose flour, whole wheat flour, and oats. Pour the dry ingredients into the large bowl of wet ingredients and stir together gently with a spatula.
  • When no flour is visible in the mixture, add the chocolate chips and stir until chocolate is evenly mixed in. Scoop muffin batter into prepared muffin tins, dividing it evenly between all 12 cups. Sprinkle tops with a few extra chocolate chips to make the muffins look extra pretty.
  • Bake for 26-28 minutes or until a toothpick inserted in the muffins comes out clean or until a finger pushed gently on the top of a muffin leaves no indent (muffin bounces back). Let cool in the muffins tins for 5-10 minutes, then remove and let muffins cool completely on a wire rack.

Healthyish Blueberry Oat Crumb Bars

by

I have been searching for a blueberry crumb bar that I can enjoy as a snack and feed my kids without feeling like I’m giving them a sweet treat. Enter these “healthyish” blueberry oat crumb bars. Made with plenty of oats, blueberries, and just enough sugar and butter to make them delicious. They’re delightful alongside a cup of coffee. Because they’re healthyish (not overly sweet + made with oats + fruit), they can pass as breakfast, snack, OR dessert. They can also be made dairy-free and gluten-free by using coconut oil instead of butter and GF oats. The original recipe comes from Ambitious Kitchen.

Print Recipe

Healthyish Blueberry Oat Crumb Bars

These healthyish bars are reminscent of a blueberry crisp. Made with oats and oat flour, these delicious bars are filling and just sweet enough so they can pass as breakfast OR dessert!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bars, blueberry, Oats
Servings: 9 large squares
Author: adapted from Ambitious Kitchen

Equipment

  • 8 or 9 inch square pan

Ingredients

Crust & Topping

  • 1½ cups oat*, all-purpose or whole wheat flour
  • 1 cup rolled oats (large flake)
  • ½ cup brown sugar, lightly packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, melted (can substitute melted coconut oil* see notes)
  • 1 teaspoon real vanilla extract
  • ¼ teaspoon almond extract

Blueberry Filling

  • 2½ cups fresh or frozen blueberries
  • 3 Tablespoons maple syrup
  • 1 Tablespoon cornstarch
  • ¼ teaspoon almond extract
  • pinch of salt

Instructions

  • Preheat oven to 350°F. Line an 8 or 9 inch square pan with a parchment paper sling then generously grease with cooking spray or butter.

Crust & Topping

  • In a medium bowl, stir together flour, oats, brown sugar, cinnamon, baking soda, and salt. Pour melted butter, vanilla, and almond extract over top and mix until dough clumps together to form a crumble.
  • Pour about 2 cups of the crumble into the prepared pan, and set aside the remaining 1 cup to use as the topping later.
  • Using your hands, press the crumble evenly into the pan to form the crust.

Blueberry Filling

  • In a medium saucepan, combine all ingredients for the filling and cook over medium heat. Using a wooden spoon, press down on some of the blueberries as they cook to break them down.
  • Bring mixture to a boil, then turn down the heat and cook for 3-5 minutes or until filling has thickened slightly. It should coat the back of your spoon. Remove from heat and pour onto prepared crust, spreading evenly.
  • Sprinkle the remaining cup of crumble mixture over the top of the filling. Bake for 30-35 minutes or until filling is bubbling and topping is golden.
  • Let pan cool completely on a wire rack, then transfer to the fridge. Chilled bars are easier to cut. Remove the bars from the pan by lifting the parchment sling out. Place them on a cutting board and cut into squares.

Notes

  • Oat flour can be made by grinding quick oats or rolled oats in a blender or food processor until they resemble a flour.
  • Coconut oil can be used instead of butter, however the bars will be more crumbly. I also preferred the taste of bars made with butter but coconut oil does work if you need these to be dairy free.

Easy Vanilla Cake with Vanilla Buttercream (Single Layer or 12 Cupcakes)

by

I finally found a really delicious and moist vanilla cake recipe that is EASY to make. A lot of recipes for “THE BEST VANILLA CAKE” require cake flour and whipping a lot of egg whites. I wanted to share a recipe that was more approachable and simple than that. Just a quick and easy recipe with an outstanding result. I also adapted this recipe to be a smaller cake, rather than a huge layer cake. You can divide the batter between two 8 inch pans, or make one thicker single layer like I did. You can make 12 cupcakes, or a 6 inch layer cake with 2 or 3 layers. Take your pick!

I adapted this recipe from Sarah Kieffer’s recipe for Yellow Cake in her cookbook, The Vanilla Bean Baking Book. The vanilla buttercream comes from Smitten Kitchen’s confetti cake recipe.

Check out some of my other cake recipes here:

Carrot Cake (single layer or small batch)

Small Batch Moist Chocolate Cake

Fresh Strawberry Cupcakes

Print Recipe

Easy Vanilla Cake with Vanilla Buttercream

Moist vanilla cake with a dense but tender crumb reminiscent of a Bundt. Quick and easy to make. Makes a single layer 8 inch cake, 12 cupcakes or 6 inch layers.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, cake, Cupcakes, vanilla, vanilla cake
Servings: 8 generous slices
Author: nattycakes

Ingredients

Vanilla Cake

  • 2 large eggs
  • 2 teaspoons real vanilla extract
  • ½ cup sour cream (full fat)
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (114g) unsalted butter*, cut into 1-inch pieces, room temperature*

Vanilla Buttercream

  • ½ cup (114g) unsalted butter, room temperature*
  • 1 ¼ cups (150g) icing sugar, sifted if lumpy
  • pinch of salt (omit if using salted butter)
  • 1 teaspoon real vanilla extract
  • 2 Tablespoons milk or cream (plus more if needed)
  • food colouring (optional)
  • sprinkles for decoration

Instructions

Vanilla Cake

  • Preheat oven to 350°F, with an oven rack in the middle of the oven. Grease an 8 or 9 inch round cake pan with butter (or cooking spray). Line the bottom with a round of parchment paper, and lightly flour the pan by sprinkling some flour in the pan and tapping the pan to evenly coat the sides with flour. If making cupcakes, put 12 muffin liners in a standard 12-cup muffin tin. See notes* for cake pan size options.
  • In a small bowl, whisk together the eggs, vanilla, and sour cream.
  • Using either a stand mixer with the paddle attachment or a handheld electric mixer and a large bowl, mix the flour, sugar, baking powder, baking soda, and salt on low until combined. With mixer on low, add the butter one piece at a time. Beat until mixture resembles coarse sand.
  • Add half of the wet ingredients and mix on low. Increase speed to medium and beat until incorporated, about 30 seconds. Add the rest of the wet ingredients and mix on low until just combined. Increase speed to medium and beat for 20 seconds. Batter may still be a little lumpy. Scrape the sides of the bowl with a spatula and mix it a few more times with the spatula.
  • Scrape the batter into the prepared pan (or pans) and smooth top to spread in evenly. If making cupcakes, fill the liners about half full. Bake for 30-35 minutes if using an 8 inch pan, reducing the bake time if using smaller pans. For cupcakes, check after 16-20 minutes. Bake until the cake is golden brown and a toothpick comes out clean when inserted in the centre of the cake (or cupcake). Watch it carefully and do not over-bake because dry cake is an abomination.
  • Let cool in the pan for 30 minutes on a wire rack, then tip cake out onto rack, remove parchment paper, and let cool completely. Frost once completely cooled, or wrap tightly in plastic wrap and refrigerate or freeze until ready to frost.

Vanilla Buttercream

  • Beat the softened ROOM TEMPERATURE* butter in a medium bowl until smooth. Add the icing sugar, salt, and vanilla, beating until smooth. Add the milk or cream and food colouring (if using) and beat until smooth. If it is too thick to easily spread, add more milk, 1 tablespoon at a time until you reach your desired consistency. If too thin, add a little more icing sugar. See notes below if your buttercream splits and doesn't look smooth.
  • Spread over the top of the cooled cake and top with sprinkles if using.

Notes

  • Room Temperature Butter is really important here for both the cake AND the icing. Butter should not be cold at all. It should be soft and spreadable. If your butter is cold, cut into 1-inch pieces place in a bowl over a larger bowl of hot tap water (water bath). Let sit, mixing occasionally until butter is softened.
  • Using Salted Butter : I often use salted butter and unsalted butter interchangeably, however it is best to reduce the salt slightly if you do this. For the cake, use 1/4 teaspoon of salt instead of 1/2 teaspoon if using salted butter. For the buttercream, omit the pinch of salt if using salted butter.
  • Buttercream Troubleshooting: If your buttercream looks split (tiny little lumps rather than perfectly smooth), your butter was probably either too cold or too warm. If it was too cold, then put your bowl of split buttercream in a larger bowl full of hot tap water to create a water bath. Stir the buttercream and let sit until it warms up a bit. Remove bowl from water bath and beat again with your mixer until smooth. If butter was too warm, do the same but with an ice cold water bath.
  • Cake Pan Size Options:
    • For a little layer cake, you could divide the batter in two 8 inch round pans, or two or three 6 inch pans. You may need to double your buttercream recipe if making a layer cake.
    • You could also make this in a square 8 or 9 inch pan
    • Makes about 12 cupcakes
    • I made one thicker 8 inch round single layer cake

Small Batch Carrot Cake with Cream Cheese Frosting (single layer OR loaf pan)

by

I love all types of carrot cake. I love them layered. I love them slathered with too much cream cheese frosting. I love them with raisins, pineapple, coconut, nuts – all the things. This recipe is particularly wonderful due to its simplicity. It is one of the easiest recipes I’ve ever made. Uncomplicated ingredients, straight forward method, and easy assembly. It’s a moist, lightly spiced carrot cake with a little shredded coconut topped with a silky cream cheese frosting. The cake to frosting ratio is just right. And on top of that, it is just the right size! If you choose the single layer option, you get a lovely round cake with 8 generous slices of cake. If you choose to make the small batch loaf pan option, you get a cute little rectangle of 4 generous slices.

Check out more of my small batch recipes here:

Small Batch Blueberry Lemon Pie Bars

Small Batch Moist Chocolate Cake

Small Batch Cheesecake with Berry Compote

Print Recipe

Carrot Cake with Cream Cheese Frosting (Single Layer or Small Batch)

Moist, lightly spiced carrot cake with silky smooth cream cheese frosting. Your choice of small batch size: single layer or loaf pan!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrots, cheesecake, Cinnamon, Coconut
Servings: 8 servings
Author: adapted from Katie Bird Bakes

Ingredients

Single Layer (8 or 9 inch round cake)

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 10 Tablespoons oil* (olive, neutral oil, or combination of both)
  • ¾ cup brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 2 cup finely grated carrots* (2-3 large)
  • ½ cup shredded coconut, preferably unsweetened (optional)

Small Batch (loaf pan cake)

  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • â…› teaspoon nutmeg
  • â…› teaspoon ground ginger
  • 5 Tablespoons oil* (olive, neutral oil, or combination of both)
  • ¼ cup + 2 Tablespoons brown sugar, lightly packed
  • 1 large egg
  • ½ teaspoon real vanilla extract
  • 1 cup finely grated carrots* (1-2 large)
  • ¼ cup shredded coconut, preferably unsweetened (optional)

Cream Cheese Frosting for 8 or 9 inch cake

  • ½ cup (4 oz) cream cheese*, room temperature
  • ¼ cup (2 oz) butter*, room temperature
  • 1 cup icing sugar
  • pinch of salt
  • 1 teaspoon real vanilla extract

Cream Cheese Frosting for loaf pan cake

  • ¼ cup (2 oz) cream cheese*, room temperature
  • 2 Tablespoons (1 oz) butter*, room temperature
  • ½ cup icing sugar
  • small pinch of salt
  • ½ teaspoon real vanilla extract

chopped nuts like pistachios, walnuts, or pecans for topping (optional)

Instructions

Carrot Cake

  • Preheat oven to 350°F. Grease an 8 or 9 inch round pan with cooking spray, then line the bottom with a round of parchment paper. If making the small batch cake, grease a loaf pan with cooking spray, then line the bottom with parchment paper or make a parchment sling to line it.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, whisk together the oil and brown sugar. Add the eggs (or egg for small batch) and vanilla and whisk until smooth.
  • Add the dry ingredients to the large bowl and mix with a spatula until combined. Add the grated carrots and coconut, mixing gently and folding until evenly combined. Pour batter into prepared pan, smoothing top. Bake until tester comes out clean and cake springs back when touched, about 35-40 minutes for the round cake or 30-35 for the loaf pan cake.
  • Let cake cool for 10 minutes in the pan then invert pan to remove and allow cake to cool completely on a cooling rack.

Cream Cheese Frosting

  • In a small mixing bowl, beat the cream cheese and butter with an electric mixer until pale and fluffy, about 2 minutes. Add the icing sugar, salt, and vanilla. Mix on medium to high speed until light, creamy, and smooth.
  • Spread the frosting over the top of the cooled cake. Sprinkle the top with chopped nuts, if desired. Serve immediately or keep stored in the fridge (covered tightly to avoid fridge smell contamination). I think this cake tastes best room temperature rather than straight from the fridge.

Notes

  • Oil – If you have a strong flavoured olive oil, you may taste it in the cake. Depending on your preference, use a more neutral oil or use half olive oil and half neutral oil like canola or avocado.
  • Carrots – Grate by hand using a box grater or handheld grater. Do not use store-bought pre-shredded carrots, they are too coarse. The smaller holes on the box grater are better than the big ones, you want small shreds of carrot.
  • Cream cheese – use the baking brick of cream cheese, not the spreadable kind
  • Butter – you can use salted or unsalted

Chocolate Cream Pie with Coconut Macaroon Crust

by

I had never heard of a coconut macaroon pie crust until I received The Book on Pie for Christmas. I have been salivating at the thought of making the coconut macaroon crust but couldn’t decide what to fill it with. On Pi day, Smitten Kitchen shared a recipe for a chocolate pudding pie and my mind went straight to the coconut crust. Combining these two recipes resulted in a pretty outstanding pie. The pudding filling is creamy, decadent, and chocolatey without being too heavy or rich. The coconut crust has the chewy texture of a macaroon – it is genius! This pie is surprisingly simple to make, there aren’t any complicated techniques so it’s a very approachable recipe. If you love coconut and chocolate, this pie is a winner!

Print Recipe

Chocolate Cream Pie with Coconut Macaroon Crust

Creamy chocolate pudding in a coconut macaroon crust and topped with whipped cream.
Prep Time10 minutes
Cook Time40 minutes
Chilling Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coconut, Cream, macaroon, Pie, pudding
Servings: 8 generous slices
Author: adapted from Smitten Kitchen and The Book on Pie

Equipment

  • 9-inch pie plate

Ingredients

Coconut Macaroon Crust

  • 1 Tablespoon (14 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 large egg white (35 g)
  • 1 teaspoon real vanilla extract
  • ½ teaspoon salt
  • 1½ cups (170 g) unsweetened shredded coconut

Chocolate Pudding Filling

  • ¼ cup cornstarch
  • â…“ cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon instant coffee (optional)
  • 3 cups whole milk
  • 4 ounces (112 g) 60-70% dark chocolate* (can use semi-sweet or bittersweet chocolate)
  • 1 teaspoon real vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 Tablespoons icing sugar or granulated sugar
  • 1 teaspoon real vanilla extract
  • Dark chocolate for decorative shavings (optional)
  • Egg chocolates like Mini Eggs or Eggies for decoration (optional)

Instructions

Coconut Macaroon Crust

  • Preheat oven to 325°F. Lightly grease a 9-inch pie plate with cooking spray.
  • In a medium bowl, whisk together the melted butter, sugar, egg white, vanilla, and salt. Whisk until combine but not frothy. Add the coconut and stir with a spatula until evenly mixed in.
  • Pour into prepared pie plate and press the mixture in evenly with the spatula. Press the mixture in the corners and up the sides of the pie plate, using your fingers if necessary.
  • Bake for 25-28 minutes or until edges are deeply golden brown and the bottom is lightly browned. Keep an eye on it and check after 20 minutes. The crust will hold it's structure better if it is browned rather than pale on the bottom. Let cool completely. You can make this the day before, just cover tighly with plastic wrap and keep at room temperature.

Chocolate Pudding Filling

  • In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder, salt, and instant coffee (if using). Over medium heat, gradually whisk in the milk. Bring to a boil, whisking constantly and scraping the bottom edges of the pot with a spatula. Once boiling, cook for 2 minutes while whisking constantly. The mixture should be thick and smooth.
  • Remove the pot from heat, add the chocolate and vanilla and whisk until smooth. Pour the filling into the pie shell. Cover the surface of the filling with wax paper or parchment paper then chill in the refrigerator for at least 2 hours.

Whipped Cream

  • Place a metal bowl and beaters for the electric mixer in the freezer for 10 minutes or more. This will help the cream to whip up quicker but is not necessary.
  • Beat the heavy cream on medium speed in the chilled bowl with an electric mixer. Once it's starting to thicken, add the sugar and vanilla then continue to beat until it holds soft peaks.
  • Spread on top of the chilled pie, leaving a small edge of chocolate showing. Use a vegetable peeler to shave some chocolate over the top and garnish the centre with chocolate eggs, if desired.

Notes

  • I used 70% dark chocolate from President’s Choice (here). I don’t recommend using chips.

Vanilla Bean Confetti Cookies

by

These are the happiest looking cookies I’ve ever seen! They’re fun and playful, perfect for wowing the little ones in your life (not to mention the adults – they’re full of vanilla flavour and have a satisfying soft and chewy texture with slightly crisp edges). Even though these are my favourite birthday or celebration cookies, they’re also fun for St. Patrick’s Day.

The original recipe is from Joy the Baker‘s cookbook, Homemade Decadence. She uses cream of tartar in her recipe, which I ran out of and it made me realize that it’s not an ingredient that a lot of people have on hand. So I substituted baking powder for the cream of tartar and it worked perfectly. I also added extra sprinkles as Joy only calls for 1/2 cup and I always found myself running out towards the end of rolling the cookies.

I hope that these cookies brighten your day and satisfy your sweet tooth!

Print Recipe

Vanilla Bean Confetti Cookies

Soft and chewy vanilla bean cookies generously studded with rainbow sprinkles
Prep Time15 minutes
Cook Time16 minutes
Dough Chilling Time2 hours
Total Time2 hours 31 minutes
Course: Dessert
Cuisine: American
Keyword: confetti, Cookies, rainbow, sprinkle, vanilla, vanilla bean
Servings: 18 cookies
Author: adapted from Joy the Baker

Ingredients

  • 1½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter*, room temperature
  • ¾ cup granulated sugar
  • 1 vanilla bean (substitute 1 Tbsp vanilla extract or paste)
  • 1 teaspoon real vanilla extract
  • 1 large egg
  • ½ cup + 2 Tablespoons rainbow sprinkles, divided*

Instructions

  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, combine room temperature butter and sugar. Using an electric mixer, beat until light and fluffy, about 4 minutes. Split the vanilla bean in half lengthwise and scrape the seeds into the bowl. Add the vanilla extract and egg. Beat on medium speed until smooth and well combined.
  • Add the dry ingredients to the large bowl and mix on low speed until combined. Add ¼ cup of the sprinkles and mix on low until combined.
  • Pour remaining ¼ cup + 2 Tablespoons of sprinkles onto a plate. Using a medium-sized cookie scoop (2 Tablespoons), scoop out balls of cookie dough. Roll balls in your hands to make them smooth then roll them in the plate of sprinkles. Make sure the balls are evenly coated in sprinkles.
  • Place sprinkle-coated dough balls on a plate and cover with plastic wrap. Refrigerate 2 hours or overnight.
  • When ready to bake, preheat oven to 350°F. Place refrigerated cookies on sheet pans lined with parchment paper, spaced 2 inches apart. Bake about 12-16 minutes or until edges of cookies are set (slightly firm) but centres are soft and under baked. Cookies should have spread and be quite pale in colour with little or no browning visible (bottoms may be lightly browned). Let cookies cool on the pans for 5 minutes, then remove to cool completely on wire racks.

Notes

  • Butter – you can use salted butter here if you don’t have unsalted
  • Baking time – the original recipe said to bake 8-10 minutes, but mine took 16 minutes. So check on your cookies early and watch them carefully. Checking the edges for firmness/being set was the best way for me to tell if they were done.
  • Sprinkles – you can get away with 1/2 cup of sprinkles (1/4 cup for rolling) if you just roll the top half of the dough balls in sprinkles and leave the bottom sprinkle free.

Small Batch Blueberry Lemon Pie Bars

by

Pi day is upon us (March 14)! Which means pies must be made and eaten. Sometimes a whole pie is a bit much. Especially during a global pandemic. But this is no reason not to celebrate. Make these delicious blueberry lemon pie bars. This recipe is a small batch made in a loaf pan, so it’s just the right size for you and a few lucky friends. Or just you.

Check out my other small batch recipes here:

Small Batch Chocolate Cake

Small Batch Cheesecake

This recipe was adapted from Joy the Baker’s Cherry Pie Bars.

Print Recipe

Small Batch Blueberry Lemon Pie Bars

Made in a loaf pan, this small batch recipe features a buttery, soft crust and a gooey lemon filling, generously studded with blueberries and topped with a crumble.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: bars, blueberry, lemon, Oats, Pie, pie bars, Squares

Ingredients

Crust / Topping

  • 6 Tablespoons (85 g) butter, room temperature
  • ¼ cup + 2 Tablespoons (38 g) icing sugar
  • â…› teaspoon salt
  • ½ teaspoon lemon zest
  • 2 Tablespoons rolled oats

Filling

  • 1 large egg
  • ¼ cup + 2 Tablespoons granulated sugar
  • 3 Tablespoons (23 g) all-purpose flour
  • ¼ cup sour cream or Greek yogurt
  • 1 Tablespoon lemon juice
  • â…› teaspoon salt
  • ¾ cup fresh or frozen blueberries

Instructions

Crust / Topping

  • Preheat oven to 350°F and line a loaf pan with a strip of parchment paper that hangs over the edges. Grease the paper and the exposed edges of the loaf pan with cooking spray or butter.
  • In a small bowl, combine the butter, icing sugar, flour, salt, and lemon zest. Mix together using your fingers until you have a shaggy dough with big clumps of butter. The flour won't be mixed in completely either. Remove â…“ cup of this mixture and place in another small bowl with the rolled oats and mix them together to create the crumble topping. Set aside.
  • Continue to mix the remaining dough for the crust with your hands or a spoon until a soft, homogeneous dough forms. Dump the dough into the prepared pan. Rub your hands with flour, then press the dough into an even layer to the edges of the pan. Sprinkle a little more flour on your hands or on the top of the dough if the it is very sticky.
  • Bake the crust for 12-15 minutes or until edges begin to brown. Meanwhile, prepare filling.

Filling

  • In a small bowl (you can use the same one that you prepared the crust in), whisk together the egg, sugar, flour, sour cream or yogurt, lemon juice, and salt until mixture is smooth.
  • Once crust is cooked, sprinkle the top evenly with the blueberries. Pour the filling mixture over the top, making sure it is evenly spread and that the blueberries are evenly distributed. Sprinkle the crumble topping mixture over the top and bake for 25-30 minutes. It should look set when you gently shake the pan. There might be a little jiggle in the centre but not much.
  • Let cool for at least an hour before slicing. Serve cool or room temperature. Store in the refrigerator.

Double Chocolate Espresso Cookies

by

Could this be the most delicious cookie I have ever tasted? Quite possibly. They are incredibly rich and chocolatey with slightly crisp edges and soft, chewy centres. The espresso is very subtle, it acts to bring out the chocolate flavour more than impart it’s own flavour. All hail Sarah Kieffer, creator of this recipe in her new book, 100 Cookies. She uses Dutch-processed cocoa powder, so feel free to use that, however if you would like your cookies to be as dark and gorgeous as mine, get your hands on some BLACK cocoa powder. I used the brand Cote D’Azur, which can be found here. Other brands of black cocoa can be purchased here and here or from King Arthur Flour if you’re in the US.

Print Recipe

Double Chocolate Espresso Cookies

Decadent, rich, soft, and chewy – these cookies are intensely chocolate with a hint of espresso.
Prep Time20 minutes
Cook Time12 minutes
Cooling10 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coffee, Cookies, Espresso
Servings: 20 cookies
Author: adapted from 100 Cookies by Sarah Kieffer

Ingredients

  • 1½ cups (213 g) all-purpose flour
  • ½ cup (50 g) black cocoa powder* (or Dutch-process cocoa powder)
  • 2 teaspoons finely ground coffee, espresso, or instant coffee
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 14 Tablespoons (198 g) unsalted butter*, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 Tablespoon real vanilla extract
  • ¾ teaspoon salt
  • 1 large egg plus 1 large yolk
  • 5 ounces (142 g / 1 cup) dark or semi-sweet chocolate, chopped into small chunks

Instructions

  • Preheat oven to 350°F. Line a couple sheet pans with parchment paper or silicone baking mats.
  • In a small bowl, whisk together the flour, cocoa, ground espresso, baking powder, and baking soda. Set aside.
  • Cut up 4 tablespoons (57 g) of the butter into small chunks and place in a large bowl. Place the remaining 10 tablespoons (142 g) of butter in a medium to large skillet or pot, preferably a light coloured one. Cook the butter over medium heat, stirring with a rubber spatula and swirling the pot often. The butter will foam as it cooks and then brown bits will start to form on the bottom of the pan. Scrape these brown bits from the bottom of the pan with your spatula as the butter cooks. It should begin to smell nutty. Once the butter looks golden brown and the brown bits are a deep golden brown, remove from the heat and pour into the large bowl with the remaining butter in it, scraping all of the brown bits into the bowl with the butter.
  • Stir until all the butter is melted. Stir in the granulated sugar, brown sugar, salt, and vanilla with a rubber spatula. Mix until combined. Whisk in the egg and the yolk until mixture is smooth and glossy, about 45 seconds. Let the batter sit for 2-3 minutes. Whisk again for 45 seconds.
  • Pour the flour mixture into the large bowl and mix with a spatula until combined and no flour remains visible. Add the chopped chocolate and stir to combine. You can also use your hands to knead the chocolate in.
  • Using a cookie scoop (2-3 Tablespoon in size – mine was 2½), scoop dough into round balls and place on prepared pans. You can fit 6-8 cookies on large sheet pans. Bake one pan at a time in the middle of the oven for the best results. Bake for 10-12 minutes or until cookies look puffed in the center and the edges are set. They should be quite soft and underdone, with slightly firmer edges. Let cool for 10 minutes on the sheet pan, then remove to cool on a wire rack.
  • Balls of cookie dough can be covered with plastic wrap and refrigerated for up to 48 hours before being baked. This may help develop the flavour (although I did not notice a difference) and can be a handy make-ahead option. Add a minute or two to baking time if refrigerating.

Notes

  • Black Cocoa Powder can be found in specialty shops and online. It is super dark and rich alkalized cocoa powder. It can be substituted with normal Dutch-processed cocoa powder, which is what Sarah Kieffer’s original recipe calls for.
  • Black Cocoa weight vs. volume – 50 g of black cocoa was less than 1/2 cup. Kieffer’s recipe calls for 50 g or 1/2 cup Dutch-processed, so I included these amounts. Do not worry though, if you use black cocoa, either amount will work. I made it with both 50 g of black cocoa and 1/2 cup, both  turned out great and I did not notice a difference.
    • You can also use half black cocoa and half Dutch-process. Black cocoa just helps to give the cookies a really dark colour, like an Oreo!
  •  Butter – I have made these with both unsalted and salted butter and did not notice a difference, so use what you have on hand.

Healthy Rye Coffee Cake Muffins with Berries

by

These muffins are adapted from the cookbook, Better Baking, by Genevieve Ko. The book features recipes made with natural sweeteners and a variety of wholesome ingredients like rye flour, ancient grains, and nuts. I love the concept of creating healthier baked goods that do not sacrifice flavour – especially for muffins, which I usually prefer to be healthy snacks over decadent, sugary treats. These muffins are best made with rye flour, however you can substitute whole wheat flour if you’d like. There is just enough sweetness to enhance the flavour but they do not taste sweet. The crunchy walnut cinnamon sugar topping is reminiscent of a coffee cake – but a healthy one!

Print Recipe

Healthy Rye Coffee Cake Muffins with Berries

Muffins inspired by the crunchy streusel top of coffee cake, but healthy. Not overly sweet, made with rye flour and sweetened with maple syrup. They don't have any butter or oil, just sour cream!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: healthy, healthyish, Muffins, rye, strawberries, Walnuts
Servings: 12 muffins
Author: adapted from Better Baking

Ingredients

  • 1 cup rye flour (can use whole wheat instead)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup full fat sour cream or higher fat yogurt (10%), room temperature
  • 2 large eggs, room temperature
  • ¾ cup maple syrup
  • 1 cup strawberries, diced (thawed if frozen) or blueberries (NOT thawed if frozen)

Crunchy Topping

  • ¾ cup walnuts, chopped
  • 2 Tablespoons coarse sugar, like raw or turbinado (brown or white sugar will work too)
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 400°F and generously grease a muffin tin with cooking spray or butter. You can use muffin tin liners but the muffin edges won't be as crisp and brown.
  • Whisk together the rye flour, all-purpose flour, baking soda, salt, and cinnamon in a large bowl. In a medium bowl, whisk the eggs until smooth and frothy. Add the sour cream and maple syrup and whisk until smooth.
  • Add the berries to the flour mixture, folding them in to coat with flour. Pour the wet ingredients into the flour mixture. Fold together until no flour remains visible.
  • Divide the batter evenly in the prepared muffin cups. The batter should fill all 12 cups. Sprinkle the tops with the walnuts. Mix together the coarse sugar and ¼ teaspoon cinnamon in a small bowl. Sprinkle the tops of muffins with the cinnamon sugar mixture.
  • Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes before removing the muffins with a knife. Cool muffins on the wire rack.

Notes

  • Because there is no oil or butter in this recipe, it’s important to use full fat sour cream

Small Batch Moist Chocolate Cake with Chocolate Sour Cream Glaze (The Best Chocolate Cake Ever!)

by

This is it. The most MOIST, rich, chocolatey, yet light chocolate cake ever! In my books it is the BEST chocolate cake ever. I love that it is a simple one-layer cake. It appears humble, but it packs the most delicious coffee-enhanced chocolate flavour. The glaze is so easy to make, but it is way more delicious and less sugary than buttercream icings often found on cakes. I’ve adapted it to be a small cake, made in a loaf pan (or 6 inch cake pan), which makes 4 generous slices. Perfect for one person who may or may not want to share with up to 3 other chocoholics. Adapted from this big bundt from Joy the Baker.

Print Recipe

Small Batch Moist Chocolate Cake with Chocolate Sour Cream Glaze

Meet your new favourite chocolate cake. This moist and decadent cake is topped with a glossy, rich chocolate glaze with hints of coffee. Made in a loaf pan or a 6 inch cake pan, this is a perfect little cake that serves 4 generously.
Prep Time20 minutes
Cook Time45 minutes
Glaze10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, chocolate cake, Coffee, moist, small batch, sour cream
Servings: 4 slices
Author: adapted from Joy the Baker

Ingredients

  • â…“ cup brewed coffee, hot
  • 3 Tablespoons cocoa powder, preferably Dutch-processed*
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 1 egg yolk
  • â…“ cup buttermilk (or buttermilk substitute* see notes)
  • ¼ cup + 1 teaspoon neutral oil (canola, avocado, vegetable)
  • ½ teaspoon real vanilla extract
  • â…” cup all-purpose flour

Chocolate Sour Cream Glaze

  • 1½ ounces (3 Tbsp / 43g) dark, semi-sweet or unsweetened chocolate, chopped small
  • 3 Tablespoons (43g) butter
  • ½ cup icing sugar
  • 2 Tablespoons sour cream, room temperature
  • 1 Tablespoon brewed coffee
  • pinch of salt

Instructions

  • Preheat oven to 350°F. Generously grease a loaf pan. You can either flour it by adding a couple tablespoons of flour to the greased pan, tapping it around to coat the greased pan (discard excess flour from pan), OR you can line the bottom of the pan with a rectangle of parchment paper and grease it. This will help ensure the cake does not stick to the pan.
  • Put cocoa powder in a small bowl, then pour hot coffee over the top. Whisk to dissolve. Set aside to cool to room temperature. Make sure you have another 1 Tablespoon of brewed coffee set aside for the glaze.
  • In a large bowl, add the sugar, salt, baking soda, and egg yolk and mix on low with an electric mixer for one minute until combined. Add the buttermilk, oil, and vanilla and mix on low for another minute until combined.
  • Add the flour and mix on medium speed for two minutes. Add the cooled cocoa mixture and mix on medium speed for another two minutes. Pour the batter into the prepared loaf pan. Bake for 45 minutes in preheated oven or until a cake tester/toothpick comes out clean.
  • Let cake cool for at least 20 minutes in the pan, then turn it out onto a cooling rack to cool completely before topping with glaze.

Chocolate Sour Cream Glaze

  • When cake is cool, place chopped chocolate and butter in a small bowl and microwave for 30 second intervals mixing after each until melted and smooth. Make sure you don't microwave more than necessary to prevent the chocolate from seizing.
  • Once smooth and melted, add ¼ cup of the icing sugar and whisk to combine. Add the sour cream and whisk. Add the last ¼ cup of icing sugar and whisk until smooth and thick. Add the coffee and whisk. The glaze should become really smooth and glossy.
  • Spread the glaze over the top of the cooled cake. If desired, garnish with fresh berries, shaved chocolate, or sprinkles. Cut into 4 slices and serve. Can be kept at room temperature for the day, but refrigerate if leaving overnight.

Notes

  • Dutch Processed Cocoa powder: If you only have regular cocoa powder, you can use it instead of dutch processed, but your cake might be a lighter colour and a little less chocolatey.
  • Buttermilk substitute: Put 1 teaspoon of white vinegar or lemon juice in the bottom of a liquid measuring cup. Fill up to â…“ cup line with milk. Let sit for 5 minutes while milk curdles. Use as your would buttermilk.

Small Batch Cheesecake with Berry Compote for Valentine’s Day

by

I LOVE cheesecake but most recipes are quite huge and require a crowd to share it with. Since crowds are not encouraged these days, I’ve developed a recipe for a small batch cheesecake. It’s made in a loaf pan and only uses ONE BLOCK of cream cheese! It makes four good-sized slices of cheesecake so it’s perfect for Valentine’s day – no shame in eating the whole thing yourself if you’re single, but also great for sharing with someone special. You can choose your flavour of crumb crust, as well as your toppings so customize it to your liking. I made an Oreo crust and topped with strawberry compote and fresh raspberries and it was absolutely delicious! This recipe was adapted from The Book on Pie by Erin Jeanne McDowell (a wonderful resource for creative crusts and pie fillings).

Print Recipe

Small Batch Cheesecake with Berries

Classic cheesecake with your choice of flavour for the crumb crust and topped with berry compote. Made with just one brick of cream cheese and baked in a loaf pan for a perfectly decadent dessert for 2-4 people!
Prep Time20 minutes
Cook Time45 minutes
Cooling Time6 hours
Total Time7 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Berries, cheesecake, Oreo, small batch
Servings: 4 slices
Author: nattycakes

Equipment

  • Food processor (electric/stand mixer OK too)
  • Loaf pan

Ingredients

Crumb Crust

  • ¾ cup (90g) cookie or cracker crumbs (Oreo baking crumbs, graham cracker crumbs, see notes for more*)
  • ¼ teaspoon salt
  • 2 Tablespoons melted unsalted butter

Cheesecake

  • 1 brick (250g) Philadelphia original cream cheese, ROOM TEMPERATURE*
  • ½ cup granulated sugar
  • grated zest of ½ lemon, lime, or orange
  • 1½ teaspoon fresh lemon, lime, or orange juice
  • 2 large eggs, room temperature*
  • 1 teaspoon real vanilla extract
  • 2 Tablespoons heavy cream*
  • ¼ teaspoon salt

Berry Compote

  • 1 cup frozen berries (I used strawberries), thawed
  • 2 Tablespoons granulated sugar
  • grated zest of ½ lemon, lime, or orange (optional)
  • 1 teaspoon fresh lemon, lime, or orange juice (optional)

Fresh Berries for topping (optional)

Instructions

Crumb Crust

  • Preheat oven to 350°F. Line a loaf pan with a sheet of parchment paper, like a sling going up the long sides. You can grease the bottom of the pan first and the exposed sides to help the parchment stay in place. Make sure your parchment is long and can be folded over the sides of the pan so that it doesn't fall into the filling while baking later on.
  • In a small bowl, combine the cookie crumbs and salt. Add the melted butter and mix until combined. The crumbs should hold together in clumps when you press them together between your fingers. If they don't and mixture seems dry, add ½-1 Tablespoon more of melted butter.
  • Pour the crumb mixture into the prepared pan and press it in evenly and firmly. You can use your hands or even the bottom of a measuring cup to press in the crust.
  • Bake for 10 minutes. Let cool completely.

Cheesecake

  • Preheat oven to 325°F. Place a roasting pan or another empty loaf pan in the oven on the rack below where the cheesecake will bake. Put a kettle on to boil.
  • If you have a food processor, pulse together the room temperature cream cheese, sugar, citrus juice and zest until combined. Add the eggs, one at a time, pulsing after each and scraping the bowl well after combined. Add the vanilla, cream, and salt. Process to combine. Scrape the bowl and pulse a couple more times until smooth. Don't over mix, but make sure the mixture is smooth.
    If you only have an electric mixer, combine the cream cheese, sugar, citrus juice and zest and mix on low. Add the eggs, one at a time, mixing on low after each addition. Scrape the bowl well and add the vanilla, cream, and salt. Mix on low until combined and mixture is smooth.
  • Pour mixture into the cooled crust. Fill the empty pan in the oven half full with boiling water from the kettle. This helps prevent the top of your cheesecake from cracking (see notes*). Bake in preheated oven until cheesecake is set on the edges and slightly jiggly in the centre, about 45 minutes.
  • Leave the cheesecake in the oven, but crack the oven door open and let cool in the oven for 1 hour. Remove cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight. This gradual cooling is important to prevent the top of the cheesecake from cracking.

Berry Compote

  • Put the thawed frozen berries in a small saucepan with the sugar, citrus juice and zest (if using). Cook over medium-low heat, stirring occasionally and mashing the fruit with the back of a spoon to break up large pieces. Cook for about 10-15 minutes until slightly thickened. If you prefer a smoother consistency, mash it more or blend until it reaches your desired consistency. Let cool. Store in the fridge until ready to use.

Notes

  •  Crumb Crust – I used Oreo baking crumbs, but you can use pretty much any cookie or cracker crumb you want for the crust. Graham cracker crumbs or Ginger cookie crumbs both would work well too. If you only have whole crackers or cookies, use a food processor to break up into a fine-medium crumb, being careful not to over-process and make a powder.
  • ROOM TEMPERATURE CREAM CHEESE IS CRUCIAL!!! Take out your cream cheese and cut it into cubes and set it somewhere warm in your kitchen (not on a cold stone counter top). Let soften to room temperature for a couple hours.
  • Room temperature EGGS are also helpful, so take out your eggs at the same time as the cream cheese
  • Heavy Cream – My guess is that you could substitute this for a lighter cream or milk, and most likely sour cream but I cannot guarantee this since I haven’t tried it. I’ve made numerous cheesecakes with sour cream though, so I’d be most confident in that substitute if you don’t have heavy cream on hand.
  • Preventing Cracks in the top of your cheesecake
    • A water bath (pan of boiling water placed on rack below cheesecake during baking) helps prevent the cheesecake from developing cracks in the top.
    • I have tried this with and without a water bath. I had a tiny crack with the water bath, and larger cracks without the bath however the cracks were not significant and did not bother me. Especially when topping with berry compote or fresh berries, the cracks were not noticeable. So if you miss the water bath step, it’s not a big deal – it will still taste perfect just won’t look as pretty.
    • GRADUAL COOLING – letting cheesecake cool in the oven for at least an hour, then at room temperature before cooling in the refrigerator is important to prevent cracking.

Sweet + Salty Rice Krispie Squares

by

Sweet, salty, gooey, crunchy – these squares tick all the boxes! Nutty brown butter Rice Krispie squares (adapted from my original recipe here) loaded with pretzels, peanuts, and chocolate make a very satisfying combination. These are inspired by a recipe from Edd Kimber’s new cookbook, One Tin Bakes. Every recipe in the book is made in a simple 9×13 pan. I love the concept of keeping it simple with minimal equipment. I hope you enjoy these sweet and salty treats as much as I did!

Print Recipe

Sweet & Salty Rice Krispie Squares

Brown butter rice krispie squares with pretzels, chocolate, and peanuts mixed in. They're the perfect combination of sweet, salty, gooey, and crunchy!
Prep Time5 minutes
Cook Time5 minutes
Cooling2 hours
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American, British
Keyword: Chocolate, Marshmallow, Peanuts, Pretzel, Rice Krispie, Squares
Servings: 9 squares
Author: adapted from One Tin Bakes by Edd Kimber

Equipment

  • 8 or 9 inch square pan

Ingredients

  • ½ cup (4oz, 114g) unsalted butter, cubed
  • 6 cups (300g) mini marshmallows
  • ¼ teaspoon salt
  • 6 cups Rice Krispie cereal
  • 1 cup pretzels (mini twists), plus more for topping
  • â…“ cup salted peanuts, plus more for topping
  • â…” cup (4oz) chocolate chips or chunks, milk or dark, plus more for topping
  • 3 Tablespoons cacao nibs (optional – can sub for more chocolate)

Instructions

  • Grease an 8 or 9 inch square pan with butter or cooking spray. You can also line it with parchment paper and then grease it to make it a little easier to remove squares.
  • In a large bowl, combine the Rice Krispie cereal, pretzels, peanuts, chocolate, and cacao nibs (if using). Mix until combined and set aside.
  • In a large pot over medium heat, melt the cubed butter. Allow it to sizzle and cook, stirring occasionally with a spatula. Once the butter foams and brown flecks begin to form on the bottom of the pan, turn the heat to low and add the salt.
  • Add the marshmallows and stir until they are melted and mixture is smooth. Turn off the heat and immediately add the Rice Krispie mixture. Stir quickly to combine. Pour into prepared pan. Firmly press the mixture in with the spatula or your hands.
  • Add a few extra pretzels, peanuts, chocolate, and cacao nibs to the top and press in so that they stick. Let cool completely then cut into squares.

Notes

  • I prefer mini marshmallows because they melt faster due to their small size, but full sized marshmallows are fine too.
  • For more tips on browning butter, visit Sally’s Baking Addiction
  • Feel free to mix up the sweet + salty mix-ins with your favourite nuts or treats

Oatmeal Trail Mix Cookies

by

These are adapted from Joy The Baker’s Weekday Oatmeal and Everything Cookies. I love them because they bridge the gap between a sweet cookie and a hearty snack. Perfect for weaning yourself off of excessive Christmas sweets (or is that just me?). Also perfect for taking on a hike, camping, or anything outdoorsy that warrants a cookie break. They’re spiced with cinnamon, nutmeg, ginger, and allspice so they taste warm and cozy. Feel free to get creative with your own dried fruit and nut combination!

Print Recipe

Oatmeal Trail Mix Cookies

Hearty oatmeal cookies filled with dried fruit, nuts, seeds, and chocolate. Warm spices like cinnamon and nutmeg make these cookies a cozy and satisfying treat.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cinnamon, Cookies, cranberry, Oats, Pecans, Pumpkin seed
Servings: 22 cookies
Author: adapted from Joy the Baker

Ingredients

  • ½ cup unsalted butter, room temperature*
  • â…” cup brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon real vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 1½ cups rolled oats (large flake is best)
  • ½ cup dried cranberries or cherries*
  • ½ cup pecans, toasted and chopped coarsely*
  • ½ cup pumpkin seeds, roasted and salted
  • 1 cup semi-sweet or dark chocolate chips or chunks

Instructions

  • Preheat oven to 350°F and line a couple cookies sheets with parchment paper or silicone baking mats.
  • In a large bowl, cream together the butter and sugar using an electric mixer until it lightens in colour and is fluffy, about 3 minutes. Add the egg and vanilla and mix on medium speed until combined.
  • In a small bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Pour the dry ingredients into the large bowl with the butter mixture. Mix on low until just combined and no flour is visible.
  • Add the oats, dried fruit, nuts, pumpkin seeds, and chocolate. Stir together with a spatula or wooden spoon until combined.
  • Scoop out about 2-2½ Tablespoon of cookie dough using a large cookie scoop if you have one. Place large dough balls on the prepared pans a couple inches apart. If dough balls fall apart, just squeeze them together with your hands to form a ball.
  • Bake cookies in preheated oven until edges are golden brown and centres are set but slightly underbaked, about 15-17 minutes. If your cookies are smaller, check after 10-12 minutes. Let cookies cool on pans for 5 minutes before removing to cool completely on wire cooling racks.

Notes

  • Butter
    • I used salted and they turned out great, so use whatever butter you have.
    • To soften to room temperature, cut into small chunks and microwave on low for 10 seconds at a time. Mine took about 15 seconds to soften.
  • Dried cranberries or cherries – I prefer cherries, but you can also use any dried fruit you have like dried blueberries, raisins, or dried apricots (cut into small pieces)
  • Nuts
    • Use any nut you have. I recommend walnuts, pecans, or cashews.
    • To toast your nuts: Bake in oven as it preheats in a small dish/pan for 10 minutes until they smell toasty and nutty. Alternatively, microwave on a plate in a single layer for 1 minute at a time until toasted and nutty smelling.

Aunty Laura’s Ridiculously Good No-Bake Cherry Almond Nanaimo Bars

by

Meet your new favourite Christmas Bar. This recipe comes from my Aunty Laura and yes, they are ridiculously delicious. Maraschino cherries may sound a little odd, but trust me, they work. Normal Nanaimo bars are great, but the custard filling has never been my favourite. The cherry icing is much more appealing to me as it tastes quite almond-y which I love, and the drizzled chocolate topping really makes them beautiful. The crust is chewy and crunchy, featuring chocolate, almonds, coconut, and graham crumbs. I love that these bars are NO-BAKE and can be eaten straight from the freezer. Merry Christmas and enjoy!!

Print Recipe

Cherry Almond Nanaimo Bars

A twist on the classic Nanaimo bar. Graham crumbs, coconut, + almond make up the crust, with a sweet cherry icing, and drizzled with dark chocolate.
Prep Time30 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: Canadian
Keyword: Almonds, bars, Cherry, Chocolate, Coconut, Nanaimo, No-bake
Servings: 16 squares
Author: nattycakes

Equipment

  • 8 or 9 inch square pan

Ingredients

Coconut Almond Graham Base

  • ½ cup butter
  • ¼ cup sugar
  • â…“ cup cocoa powder (I use Dutch processed)
  • 1 teaspoon real vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup shredded coconut (I use unsweetened but sweetened is fine too)
  • 1¾ cup graham wafer crumbs*
  • ½ cup raw almonds, chopped medium

Cherry Icing

  • ¼ cup butter, room temperature*
  • 2 Tablespoons maraschino cherry juice (from a jar of cherries)
  • 1 teaspoon almond extract
  • 2 cups icing sugar, sifted if lumpy
  • â…“ cup maraschino cherries, chopped medium

Chocolate Drizzle

  • 2 ounces dark chocolate or semi-sweet chocolate
  • 1 Tablespoon butter

Instructions

Coconut Almond Graham Base

  • Prepare an 8 or 9 inch pan by lining it with foil or parchment paper, and greasing it with cooking spray or butter.
  • Combine the butter, sugar, cocoa powder, vanilla, and beaten egg in a small saucepan over low heat. Stir constantly to prevent the egg from curdling. Stir until mixture is combined and starts to thicken.
  • Remove saucepan from the heat and stir in coconut, graham crumbs, and almonds. Pour mixture into the prepared pan and press in firmly. Make sure it is evenly spread in the pan. I use the bottom of a measuring cup to flatten the surface and press in. Chill in the fridge for 1 hour.

Cherry Icing

  • In a large bowl, cream the softened butter using an electric mixer. Add the cherry juice and almond extract and mix. Gradually beat in the icing sugar until it is s a smooth, spreadable consistency. On low, mix in the maraschino cherries.
  • Spread the cherry icing evenly over the chilled coconut almond graham base. Return the pan to the fridge for 1 hour to chill.

Chocolate Drizzle

  • Chop or break apart the chocolate into small pieces so that it melts more easily. Place in a small bowl with the butter and microwave for 30 seconds at a time, stirring in between. Do not over-do it otherwise the chocolate could seize. Once melted and smooth, use a fork to flick/drizzle the melted chocolate over the top of the cherry icing. If it's too thick, warm in the microwave briefly. Place the pan in the freezer to set.
  • To cut the bars, make sure they are fully chilled or frozen so that the edges of the bars will be smooth. Remove bars from the pan, by pulling at the edges of the foil or parchment. Cut with a sharp knife in 16 squares. These bars keep best in the freezer and actually taste best right from the freezer in my opinion! The cherry icing gets a bit soft and messy if left at room temperature.

Notes

  • Graham Wafer Crumbs – Make sure your crumbs are fresh, not a stale half finished bag from last year! I often make my own crumbs by grinding graham wafers in my food processor, so this is an option if you prefer or if you have crackers on hand.
  • Butter for the icing really needs to be soft. If it’s not, the icing will have little butter chunks in it. Microwave it on low for very short bursts, like 10 seconds at a time if your butter is cold. Do not melt.
  • Use unsalted, salted or a combination of both for this recipe. I’ve used both kinds, and a mixture of both and haven’t noticed a difference.

Peppermint + Chocolate Ripple Sugar Cookies

by

These cookies are adapted from Sarah Kieffer’s recipe for Neopolitan Cookies in her outstanding new cookbook, 100 Cookies. I also love her previously published cookbook as well as and her website, Vanilla Bean Blog. I’m a huge fan of hers, so I highly recommend any and all of her recipes! I swapped the strawberry dough in her Neopolitan cookies for a red peppermint flavoured dough. The result is a really fun, vibrant sugar cookie that is soft and chewy and will be a stand-out on a plate of Christmas cookies!

Print Recipe

Peppermint Ripple Sugar Cookies

Soft and chewy Christmas sugar cookies that are one part each of vanilla, chocolate, and pretty red peppermint.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, peppermint, sugar cookie, vanilla
Servings: 20 cookies
Author: adapted from Sarah Kieffer

Ingredients

  • 2½ cups plus 1 Tablespoon (364g) all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1¾ cups (350g) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons real vanilla extract
  • ½ teaspoon peppermint extract
  • red food colouring
  • 2 Tablespoons cocoa powder (preferably Dutch process or Black cocoa for darker colour)
  • granulated sugar, raw sugar, clear sprinkles, or white sparkling sugar for rolling

Instructions

  • Preheat oven to 350°F. Line sheet pans with parchment paper or silicone baking mats.
  • Whisk together flour, baking soda, and salt in a medium bowl.
  • Using an electric mixer or stand mixer, beat the butter in a large bowl until creamy. Add the sugar and beat until light and fluffy.
  • Add the egg, egg yolk, and vanilla and beat until combined. Add the flour mixture and beat on low until just combined. Set the empty flour mixture bowl aside for use later.
  • Scrape the dough out onto a clean counter and divide it in three equal portions. Put one portion back into the large bowl, add the peppermint extract and food colouring (a couple drops to start, adding enough to make the dough red), and blend on low speed until combined and dough is red.
  • Put another portion of the dough in the empty flour bowl and add the cocoa powder. Mix on low speed until combined.
  • Pinch off about 2 teaspoons (or 15 grams) of each dough and press them gently together so they stick but keep the colours distinct. Roll into a ball, then roll the ball in sugar or sprinkles.
  • Place no more than 6 cookies on each prepared pan and bake one pan at a time. Bake for 12-14 minutes, or until the edges of the cookies are set (slightly firm) but centres are still very soft and puffed up. Remove from oven and let cool on pans for 10 minutes, then transfer cookies to a wire rack to cool.

Cranberry Bliss Bars with White Chocolate and Orange

by

Gooey blondies studded with cranberries and white chocolate chunks and a hint of orange zest are only made more delicious and decadent with a spread of cream cheese frosting. I love making these for the Christmas season but I’m not opposed to eating them all year round. Other recipes I’ve tried for these bars have been overly sweet, so I reduced the amount of white chocolate and sugar. They look really pretty drizzled with melted chocolate on top if you’re ok with a little extra sweetness.

Print Recipe

Cranberry Bliss Bars

A Starbucks copycat recipe. Cranberry and white chocolate blondies topped with a cream cheese icing, orange zest, and dried cranberries.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Keyword: bars, Blondies, cranberry, Cream cheese, Orange, White chocolate
Servings: 18 triangles
Author: nattycakes

Equipment

  • 8 inch square baking pan

Ingredients

  • ½ cup butter
  • ¾ cup brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon real vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon orange zest, plus more for topping (zest of 1 orange total)
  • ½ cup dried cranberries, roughly choped plus more for topping (3-4 Tbsp)
  • ½ cup (3 oz) white chocolate, chopped into chunks or white chocolate chips

Cream Cheese Frosting

  • 4 ounces cream cheese (half a brick of baking cream cheese), room temperature
  • 2 cups icing sugar
  • ½ teaspoon real vanilla extract

Instructions

  • Preheat oven to 350°F. Line an 8-inch square pan with foil and grease it with cooking spray or butter. Alternatively, line the pan with a parchment paper sling.
  • Melt the butter in a medium bowl in the microwave. Set aside to cool.
  • Add brown sugar to cooled melted butter and stir together. Add the egg and vanilla extract, stirring until combined. Mix in the orange zest, flour, and salt, stirring until just combined.
  • Fold in the dried cranberries and white chocolate. Spread the thick batter in the prepared pan with a butter knife or your hands, making sure to spread evenly and to the edges.
  • Bake for 16-18 minutes or until center is set but still soft. Let cool completely.

Cream Cheese Frosting

  • In a medium bowl, beat the cream cheese with an eletric mixer. This will help soften it if it's still a bit cold. Once smooth, add the icing sugar 1 cup at a time, beating after each addition. Add the vanilla and beat until smooth.
  • Spread icing on the top of the cooled blondies, making sure it is even and all the way to the edges. Grate the rest of the orange zest over the top and sprinkle with 3-4 Tablespoons chopped dried cranberries
  • Let set in the fridge for an hour before cutting. Cut into 18 triangles with a sharp knife. These should be stored in an airtight container in the fridge or freezer.

Pumpkin Pie with Gingersnap Crust and Candied Pepitas

by

Once you experience a pumpkin pie with gingersnap crust, you’ll never want to return to classic pie dough. Not only is the gingersnap cookie crumb crust packed with spicy ginger flavour, it is really easy to make. No rolling out pie dough here. The filling for this recipe comes from Duchess Bake Shop‘s first cookbook. The ingredient that’s flavour really stands out is the molasses which also gives the pie its darker colour. If you don’t love molasses, go with the maple syrup instead. This recipe is really quite simple (and sooo tasty) so I encourage you to try it out instead of buying your Thanksgiving or Christmas pie from Costco!

For more pumpkin recipes, check out my Pumpkin Spice Scones.

Print Recipe

Pumpkin Pie with Gingersnap Crust

Not your average pumpkin pie. This features a spiced and flavourful gingersnap cookie crumb crust with candied pepitas adorning this delicious seasonal dessert.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Cooling Time3 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: gingersnap, Pie, pumpkin, Tart
Servings: 8 servings
Author: nattycakes

Equipment

  • Food processor
  • 9 inch Pie plate or Tart pan

Ingredients

Gingersnap Cookie Crust

  • 32 gingersnap cookies* (8.5 oz or 2 cups of cookie crumbs)
  • ¼ cup butter, melted

Pumpkin Pie Filling

  • â…” cup (110 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 Tablespoons all purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • pinch of cloves
  • pinch of ground ginger
  • ¼ teaspoon salt
  • 1½ cups (11 oz) pumpkin puree
  • 2 large eggs
  • 3 Tablespoons fancy molasses* or maple syrup
  • ¾ cup + 2 Tablespoons heavy cream

Candied Pepitas (optional)

  • ½ cup raw pepitas (pumpkin seeds)
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • pinch of salt

Whipped Cream

  • 1½ cups heavy cream
  • 2 Tablespoons icing sugar (granulated sugar works too)
  • 2 teaspoons real vanilla extract

Instructions

Gingersnap Cookie Crust

  • Preheat oven to 350°F
  • Roughly break up the cookies and put them in the bowl of a food processor. Pulse to process the cookies into coarse crumbs. Don't over-process, you want crumbs not a powder.
  • Add melted butter and process until combined. Pour crumb mixture into a 9 inch pie plate or tart pan with a removable bottom. Press firmly into the pan, making sure to push the crumbs up the sides of the pan. Crumbs may seem too dry, but as long as you're able to press them into the pan and get them up the sides, don't worry! Add more melted butter if you are sure the crumbs are too dry but be careful – too much butter can make the crust too hard once cooked.
  • Put the crust in the oven and bake for 10 minutes. Remove and let cool slightly while you prep the filling. Lower oven temperature to 325°F.

Pumpkin Pie Filling

  • Whisk together the sugars, flour, cinnamon, allspice, cloves, ginger, and salt in a medium bowl.
  • In a large bowl, whisk together the pumpkin puree, eggs, molasses, and heavy cream. Add the dry ingredients and whisk until smooth.
  • Pour filling into baked crust, being careful not to overfill. If your filling is going to spill over the edge of the crust as you fill then leave the excess in the bowl. Bake at 325°F for 60-65 minutes or until the centre is set. Filling will look puffed and jiggle slightly but it will not look loose or liquidy. Let cool on a wire rack. Once cooled, move to the refrigerator until ready to serve.

Candied Pepitas (if making)

  • Put granulated sugar and raw pepitas into a small saucepan over medium high heat. Stir occasionally until sugar melts and pepitas pop and begin to brown. Remove from heat and stir in salt and cinnamon. Pour onto a plate or a piece of parchment paper to cool.

Whipped Cream

  • Place a bowl and the beaters from an electric mixer in the freezer for 15 minutes.
  • Pour heavy cream into the chilled bowl along with the icing sugar and vanilla. Using an electric mixer, beat on medium speed until the cream is thick and smooth, about 3 minutes.
  • To serve, cut pie into slices of desired size and top with whipped cream and candied pepitas.

Notes

  • Gingersnap cookies – I use President’s Choice English-style gingersnap. They’re a dry, crisp cookie with a lot of spicy ginger flavour.
  • Molasses – If you don’t have fancy molasses and want to substitute “cooking” or “blackstrap”, reduce the amount to 1 or 1 1/2 Tablespoons.
  • If you can’t bring yourself to make the candied pepitas, garnish your pie with roasted salted pepitas instead. They will still look really pretty and provide a satisfying crunch.

Pumpkin Spice Scones with Pecans + Your choice of Glaze

by

I have made these scones for years. They come from Joy the Baker and they are perfection. Once the leaves start falling, you’ll find these scones in my oven, or if we’re friends you might just find them outside your door. They’re more moist and tender than any other scone I have ever had. The brown butter glaze is out of this world. However, sometimes one does not have the energy to brown butter. That’s fair. I’ve included instructions for browning butter in the microwave (easy and quick!). I have also given another glaze option that does not involve browning butter. The Maple Cinnamon glaze is also very delicious, even easier to make, and just a little sweeter (I got the idea for this glaze from Diala’s Kitchen). Take home message – CHOOSE YOUR LEVEL OF EFFORT, BUT MAKE THE GLAZE. It is an absolute must.

Print Recipe

Glazed Pumpkin Spice Scones with Pecans

Tender, moist, spiced pumpkin scones with your choice of glaze – Brown butter or Maple Cinnamon! If you have pumpkin pie spice, feel free to use it in place of the single spices.
Prep Time15 minutes
Cook Time18 minutes
Glaze10 minutes
Total Time43 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: Brown Butter, buttermilk, pecan, pumpkin, Scones
Servings: 15 scones
Author: adapted from Joy the Baker

Ingredients

  • 3 cups all-purpose flour
  • â…” cup brown sugar, lightly packed
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • â…› teaspoon cloves
  • â…› teaspoon cardamom (optional)
  • ¾ cup (170 g / 6 oz) unsalted butter, cold or frozen
  • 1 cup buttermilk*
  • 1 cup canned pumpkin puree
  • 1 Tablespoon real vanilla extract
  • ½ cup pecans, toasted and roughly chopped*

Brown Butter Glaze

  • 3 Tablespoons unsalted butter
  • 1 cup icing sugar
  • ½ teaspoon real vanilla extract
  • 2 Tablespoons milk or cream

Maple Cinnamon Glaze

  • 2 Tablespoons unsalted butter
  • 6 Tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 cup icing sugar
  • pinch of salt

Toasted Pecans or Pumpkin Seeds for topping

Instructions

  • Preheat oven to 400°F and line two cookie sheets with parchment or silicone baking mats. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
  • Grate frozen butter into the bowl. Alternatively, cut cold butter into cubes and add to the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible).
  • In another small bowl, whisk together buttermilk, pumpkin puree, and vanilla. Pour mixture into the large bowl and fold together with a spatula. Add the pecans and mix gently until no flour remains visible.
  • Using a â…“ cup measuring cup or an ice cream scoop, scoop dough and drop onto prepared baking sheets at least 2 inches apart. Bake for 16-18 minutes or until scones are beginning to brown on the edges and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes on the pans, then remove scones and let cool on wire racks. While the scones cool, prepare the glaze.

Brown Butter Glaze

  • You can brown this amount of butter quite easily in the microwave. Place butter in a microwave-safe bowl and cover with a piece of parchment paper, another bowl, or a lid to prevent splatter. Microwave on high power for 2 minutes. Stir butter and microwave for 30 second bursts until brown solids form at the bottom of the bowl and butter smells nutty.
  • Add icing sugar, vanilla, and milk or cream to the bowl and whisk until smooth. Add more milk if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.

Maple Cinnamon Glaze

  • Melt butter in a microwave-safe bowl in the microwave. Add the maple syrup, cinnamon, salt, and icing sugar. Whisk until smooth. Add more maple syrup if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.

Notes

  • If you have pumpkin pie spice, you can substitute the ground spices here for 2 1/2 teaspoons of pumpkin pie spice blend.
  • Make your own buttermilk in a measuring cup with 1 Tablespoon white vinegar or lemon juice, filled up to 1 cup with milk. Let sit for 5 minutes before using.
  • Pumpkin puree is NOT to be mistaken with Pumpkin Pie Filling. Use Puree please.
  • Toasting pecans is optional but will add more flavour. Toast in the preheated oven on a baking sheet for 8-10 minutes.
  • The glaze is a MUST. The Brown Butter glaze takes a few minutes longer to make, but is really rich with nutty flavour and not overly sweet (this is my favourite). The Maple Cinnamon glaze comes together really quickly and is a bit sweeter, but still very good.

Brown Butter Toffee Chocolate Chunk Cookies

by

Nutty brown butter and toffee sprinkled throughout dress up a classic chocolate chunk cookie. Once you taste them, you will not regret the extra effort you put in browning the butter and refrigerating the dough. These are adapted from Kate Davis’s recipe for “Best Cookie Ever!” and were featured in Bon Appetit. I used toffee bits instead of a Skor bar, added extra vanilla, substituted half whole wheat flour because I like the flavour. If you want to convince yourself they’re an acceptable breakfast food then just repeat this mantra: They are made with whole wheat flour. They are made with whole wheat flour. They are made with whole wheat flour.

Tips on browning butter here.

Print Recipe

Brown Butter Toffee Chocolate Chunk Cookies

The most flavourful chocolate chip cookies ever because nutty brown butter + toffee bits + chocolate = heaven
Prep Time30 minutes
Cook Time12 minutes
Refrigeration Time1 hour
Total Time1 hour 42 minutes
Course: Dessert
Cuisine: American
Keyword: Brown Butter, Chocolate, Cookies, Toffee, Whole wheat
Servings: 12 cookies
Author: adapted from Kate Davis of Rage Bake

Ingredients

  • ½ cup butter, unsalted*
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour*
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup brown sugar*
  • 3 Tablespoons granulated sugar
  • 1 large egg, ideally room temperature
  • 1½ teaspoons real vanilla extract
  • ¾ cup (4-4.5 oz.) dark chocolate, chopped into large chunks
  • ¼ cup Chipits Skor toffee bits

Instructions

  • Brown your butter by melting it over medium heat in a medium saucepan – preferably not a black pan so you can see the butter browning. Swirl the pan and use a spatula to stir the butter frequently, scraping the bottom of the pan. The butter will sizzle, foam, then brown. Once it smells nutty and dark golden brown flecks have formed on the bottom of the pan (this will take about 5-10 minutes), remove from heat and scrape the butter into a large bowl. Let cool for at least 10 minutes.
  • Whisk together flours, baking soda, and salt in a small bowl. Once butter has cooled, add the sugars to the large bowl (still warm is ok, just not hot – it will cook and curdle the egg if it's too hot). Mix until combined with an electric mixer, about 2 minutes on medium speed. Add the egg and vanilla and beat until combined.
  • Add the flour mixture and mix on low speed until combined and no flour remains visible. Stir in the chocolate and toffee with a spatula or wooden spoon.
  • Using a 3-tablespoon cookie scoop, scoop out the dough, scraping the bottom of the scoop on the edge of the bowl to create an even scoop of dough. Place dough balls on a parchment lined plate or pan and refrigerate for at least 30 minutes, but preferably 1 hour.
  • Preheat oven to 375°F and line two cookie sheets with parchment paper or silicone baking mats. Place balls of cookie dough 3 inches apart (6 cookies per pan). Bake for 11-13 minutes or until edges are golden brown and set, with soft centres. Let cool on the pans for 10 minutes, then carefully remove to cool completely on wire racks.

Notes

  • I’ve used salted butter, half salted/half unsalted, and all unsalted butter and all cookies were totally delicious. Original recipe calls for unsalted but use whatever you have!
  • Original recipe uses only white flour so feel free to replace the whole wheat with more all-purpose if you prefer. I used half whole wheat because I like the flavour that whole wheat brings to the cookies.
  • I’ve made them with dark brown sugar and golden brown and both were amazing, I didn’t notice a difference
  • Underbake cookies for a soft, chewy end result. They’ll finish baking when cooling on the pans.

Summer Strawberry + Fresh Basil Scones

by

These tender scones are a wonderful way to use sweet summer strawberries and fresh basil. Scones are best eaten when still warm on the day they were baked, however, unbaked scones freeze beautifully. So I encourage you to make the full batch, and bake them from frozen as you need them! Just add a couple minutes to the baking time.

For another delicious scone recipe see my Raspberry White Chocolate Scones.

Print Recipe

Strawberry Basil Scones

Singing with summer flavours, these strawberry scones have just a hint of fresh basil!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: American, British
Keyword: Basil, Scones, Strawberry
Servings: 12 scones
Author: nattycakes

Ingredients

  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 5 teaspoons baking powder
  • 1 cup unsalted butter, frozen in one piece
  • 1 cup buttermilk (plus more for brushing), cold
  • 2 large eggs, cold
  • 2 teaspoons real vanilla extract
  • 2 cups fresh strawberries, diced
  • 3 Tablespoons fresh basil, chopped
  • sugar for sprinkling on top (coarse sugar if you have it)

Instructions

  • If your butter isn't already frozen, put the cup of butter in the freezer for at least 15 minutes while you assemble your ingredients. If possible, have the butter as one whole piece to make grating it easier.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible)
  • Whisk together the cream or buttermilk, egg, and vanilla in a medium bowl. Pour over the dry ingredients and mix gently with a spoon or spatula. Mixture should be slightly dry with some flour still visible. Add the strawberries and basil and gently incorporate. Don't over-mix.
  • Turn the dough onto a lightly floured surface and bring it together with your hands, pressing the dry spots into the more moistened areas in the dough. The dough should hold together and be slightly sticky. If excessively sticky, sprinkle a little more flour on it, and if excessively dry, add a little cream or buttermilk.
  • Pat the dough down evenly to about 1 inch thickness. Cut out circle shaped scones using a floured cookie cutter or the rim of a drinking glass. Place scones on a lined baking sheet about 2 inches apart. Brush tops with cream or buttermilk and sprinkle lightly with sugar.
  • Refrigerate the pan of scones for 15 minutes. Meanwhile, preheat your oven to 400°F. Bake for 22-25 minutes or until scones are golden brown on the edges.
    Alternatively, freeze the scones completely on the pan, then put them in a sealed bag in your freezer until you're ready to bake. When baking from frozen, add a couple minutes to the baking time.
  • Let cool for a couple minutes on the pan, then remove scones and let cool slightly on wire racks before enjoying. Scones are best eaten warm but will keep 2 or 3 days at room temperature.

Notes

  • To make your own buttermilk, add 1.5 tsp vinegar to a liquid measuring cup + fill it up to 1/2 cup milk and let sit 5 min. to curdle)
  • Keep your ingredients COLD. This is why we use frozen butter, cold cream and eggs, and refrigerate the scones before baking. If the dough isn’t cold, the scones will spread too much.
  • Do not over-mix your dough. There may be some small chunks of butter and some visible flour but that is ok as long as the dough holds together.
  • Freezing unbaked scones and baking them on a later date works beautifully! I can’t recommend this enough! If this recipes makes too many scones for you, just bake a few and freeze the rest unbaked. Your future self will thank you when you’re craving a warm scone ASAP.

Healthyish Carrot Cake Breakfast Cookies

by

Breakfast cookies are a cross between baked oatmeal and a cookie. They’re a really satisfying snack that is great on-the-go. Although I’m all about decadent desserts, I love snacks and breakfasts that are healthyish. These happen to be quite wholesome, however they taste like they should be decadent. They’re moist and full of carrot cake flavour. Cookies for breakfast?! YES PLEASE.

This recipe is adapted from the Love Real Food cookbook, written by the creator of my favourite vegetarian food blog, Cookie and Kate.

Print Recipe

Carrot Cake Breakfast Cookies

Filled with oats, carrots, and nuts, these breakfast cookies are as filling and wholesome as they are delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, carrot, Cookies, nuts, Oats, raisins, Walnuts
Servings: 12 cookies
Author: adapted from Cookie and Kate

Ingredients

  • 1 cup quick-cooking oats*
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 1½ cups grated carrots (fine to medium)*
  • 1 cup pecans or walnuts, chopped (medium)*
  • ¼ cup raisins
  • ¼ cup coconut (I use unsweetened shredded)
  • ½ cup honey or maple syrup
  • ½ cup coconut oil, melted

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the oats, flour, baking powder, salt, cinnamon, and ginger. Add the grated carrots, nuts, raisins, and coconut, stirring until combined.
  • In a medium bowl or measuring cup, whisk together the coconut oil and honey or maple syrup. Pour mixture into the dry ingredients and stir together until combined.
  • Scoop out the dough using a ¼ cup scoop or measuring cup. Form into a flattened ball, about 1 inch thick. It should feel like you're making a burger patty! Place on the prepared baking sheet an inch or two apart (they shouldn't spread much).
  • Bake for 17-20 minutes or until the edges feel firm and are beginning to brown. Cool on the baking sheet for 5-10 minutes then remove cookies and allow to cool completely on a wire cooling rack.

Notes

  • Old fashioned rolled oats don’t work as well so make sure to use quick cooking. In my experience, old fashioned oats can make the cookies fall apart.
  • Be sure to grate the carrots finely or a medium grate works too. Bagged pre-grated carrots are quite coarse and make these cookies fall apart due to their large size.
  • If your nuts are cut too coarsely (or not at all), the cookies can fall apart and spread.

Lime + Coconut Tart

by

This tart is light, tropical, creamy and refreshing. It takes a little bit of effort to make (it’s not hard to do, but you have to plan ahead). The crust recipe comes from Half Baked Harvest and the filling/topping are from Hummingbird High. If you don’t have a can of coconut cream for the coconut whipped cream, regular whipped cream would also be delicious.

Print Recipe

Lime & Coconut Tart

Lime cream filling in a coconut tart shell topped with whipped coconut cream and toasted coconut.
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut, Cream, Lime, Pie, Tart
Servings: 8
Author: adapted from Hummingbird High and Half Baked Harvest

Equipment

  • Food processor
  • Immersion blender or counter top blender (optional)
  • Quick-read thermometer (optional)

Ingredients

Coconut Tart Crust

  • 5 full graham cracker sheets (â…” cup of crumbs)
  • 1 cup pretzels
  • ½ cup unsweetened coconut (+ ¼ cup for sprinkling on top)
  • 6 Tablespoons (85g) butter, melted
  • 2 Tablespoons honey (or granulated sugar)

Lime Cream Filling

  • ½ cup + 2 Tablespoons freshly squeezed lime juice (about 4 limes – zest them first) + strained through a fine mesh strainer to remove pulp
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ¾ cup granulated sugar
  • pinch of salt
  • 1 cup unsalted butter*, cold and cut into 1-inch pieces

Coconut Whipped Cream

  • 1 can (400ml) coconut cream, refrigerated overnight*
  • 2 Tablespoons icing sugar
  • 1 Tablespoon lime zest

Instructions

Coconut Tart Crust

  • Preheat oven to 350°F. Break up the graham cracker sheets and add them to the bowl of a food processor with the coconut and pretzels. Pulse until an even crumb forms. Crumbs should be semi-fine (not powder).
  • Add the melted butter and the honey and pulse again until incorporated and the crumbs hold together when pinched. Pour mixture into a tart pan or a pie plate and spread the crumbs evenly, pressing the crumbs in firmly, ensuring that the crumbs go up the edges of the pan/plate. Bake for 10-15 minutes.
  • While the tart shell is baking, pour the remaining ¼ cup of coconut in a small baking dish and toast in the oven for 8-10 minutes, stirring and checking on it halfway through the time. Once toasted and browned, remove coconut from the oven and pour it into a bowl.

Lime Cream Filling

  • You will need a saucepan and a bowl (stainless steel or glass) that can rest on top of the saucepan securely to create a double boiler. Fill the saucepan with 1-2 inches of water and bring to a simmer over medium heat. In the bowl, combine the eggs, yolk, sugar, salt, and strained lime juice. Whisk together, then rest the bowl on top of the saucepan of simmering water. Continue to gently whisk constantly until the mixture thickens (quick-read thermometer will read 180°F). This will take around 10 minutes. If it's not thickening, turn up the heat on the saucepan. If the water is boiling too vigorously, turn the heat down.
  • Once thickened, remove the bowl from the heat to cool slightly (quick-read thermometer will read 140°F). Add the butter one piece at a time, blending with an immersion blender, counter top blender, or whisking vigorously. Blend/whisk until smooth after the addition of each piece of butter. Once all of the butter is incorporated, the lime cream filling should be smooth and thick. Pour it into the tart shell and spread it evenly. Refrigerate for at least 2 hours before serving, or overnight.

Coconut Whipped Cream

  • This is best done right before serving. Empty your can of refrigerated coconut cream into a bowl with the icing sugar and half of the lime zest. Using an electric mixer, beat it until it looks like whipped cream, about 5 minutes. Spread on top of the chilled tart. Sprinkle the top with remaining zest and the toasted coconut. Leftover tart will keep well for a day in the refrigerator.

Notes

  • If you only have salted butter for the lime filling, use it but omit the pinch of salt
  • If you can’t find a can of coconut cream, regular heavy cream would work to make whipped cream instead. If using heavy cream, add a splash of vanilla.

Fudgy Brownies

by

These brownies come from Hummingbird High, a baking blog that I adore and have followed for years. The crackly tops and chocolate chips add some texture to these utterly delicious fudgy chocolate brownies. Bonus: They’re easy to make and come together in less than an hour!

Print Recipe

Fudgy Brownies

These are the best brownies I've ever made! Rich chocolate flavour with the perfect fudgy texture. Adapted from Hummingbird High's "Better than Supernatural Brownies".
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Squares
Servings: 16 squares
Author: adapted from Hummingbird High

Ingredients

  • scant â…” cup (4 oz) dark chocolate (60-70%), coarsely chopped
  • ½ cup unsalted butter, chopped into even-sized chunks
  • 1 Tablespoon Dutch-processed cocoa powder (use 2 Tbsp if regular cocoa)
  • 2 large eggs, ideally room temperature
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon real vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • â…” cup (4 oz) semi-sweet chocolate chips, plus a handful for sprinkling on top

Instructions

  • Preheat oven to 350°F and line a square baking pan (8 or 9 inch) with parchment paper and lightly grease the parchment and any unlined areas of the pan. Alternatively, generously grease the pan with cooking spray or butter.
  • Double-boiler method:
    Fill a small saucepan with an inch or two of water and bring it to a simmer over medium heat. Put the chopped dark chocolate, butter, and cocoa powder in a heatproof bowl and rest it on top of the saucepan, making sure the water is not touching the bottom of the bowl. Stirring frequently and scraping the edges of the bowl, melt the butter and chocolate until they are combined and smooth. Try not to lift the bowl and let steam or any water into the bowl of melting chocolate. Once melted, move the bowl off the saucepan and away from the heat to cool.
    Microwave method:
    Put the chopped dark chocolate, butter, and cocoa powder in a microwave safe bowl. Melt by microwaving for short bursts of 15-30 seconds, stirring in between. When there are only a few small lumps remaining, stir until smooth. Mine took 1 minute 15 seconds on high power. Set aside to cool.
  • Using an electric mixer, mix the eggs, sugar and vanilla together on low until combined. Once the chocolate mixture is cooled to be only slightly warm (if it's too hot, it'll cook and curdle the eggs), slowly add the chocolate mixture little by little into the egg mixture blending after each addition. Mix on medium speed until smooth.
  • Stir in the flour and salt using a spatula, mixing until just combined. Fold in the chocolate chips. Pour batter into the prepared pan and spread it evenly with a butter knife or an offset spatula. Sprinkle the remaining handful of chocolate chips evenly over the top.
  • Bake for 30-35 minutes or until a toothpick comes out of the centre of the pan with only a few moist crumbs. The centre will be beginning to firm, but will still be soft (not gooey though). Err on the side of under-baking because a gooey brownie is better than a dry one.
  • Let cool completely in the pan. Put the pan in the fridge for at least 30 minutes before slicing if you want really clean edges. When you're ready to slice, lift the parchment sling out of the pan and onto a cutting board. Slice into 16 squares or whatever size of brownies you see fit.

Fresh Strawberry Cupcakes

by

I first made this recipe as a layer cake for my daughter’s 3rd birthday. I was blown away at how delicious it was. I’ve adapted the original recipe from Butternut Bakery Blog (one of my favourite dessert blogs ever!). These pretty pink cupcakes are full of natural strawberry flavour and incredibly MOIST!

Print Recipe

Fresh Strawberry Cupcakes

These pretty pink cupcakes are flavoured and coloured naturally with pureed fresh or frozen strawberries. They're full of strawberry flavour with a tender, moist crumb.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Icing, Strawberry
Author: adapted from Butternut Bakery Blog

Ingredients

  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cup granulated sugar
  • 4 large eggs
  • ¾ cup neutral oil (vegetable, canola, avocado)
  • 1½ cups pureed strawberries*, fresh or frozen (thawed)
  • 1 teaspoon real vanilla extract

Fresh Strawberry Buttercream

  • 1 cup butter, room temperature*
  • 4 cups (1 lb) icing sugar
  • ¼ cup pureed strawberries*
  • pinch of salt

Instructions

  • Preheat the oven to 350°F and line two muffin tins with large paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • *For pureed strawberries, use an immersion blender, small food processor, blender, or even mash them really well with a fork. Do not overblend. Leave some small pieces so that there are some strawberry flecks in the batter. Prepare 1¾ cups of pureed strawberries and set aside ¼ cup for the buttercream.
  • In a large bowl, whisk together the eggs, oil, 1½ cups strawberry puree, and vanilla. Add the dry ingredients, folding gently until just combined and no flour remains visible.
  • Fill muffin liners about â…” full. Using a cookie scoop to do this helps fill the liners neatly and evenly. Bake for 18-24 minutes or until the tops of the cupcakes gently resist and bounce back when you press your finger on the tops. If your finger leaves an indent, they are not done yet. Let cool 5-10 minutes in the pans, then remove the cupcakes from the tins and let cool completely on wire racks before icing them.

Strawberry Buttercream

  • Using and electric mixer, beat the butter in a large bowl until soft. Add the icing sugar and mix. Add 2 tablespoons of pureed strawberries and mix, adding more strawberry puree to thin the icing to the right consistency for piping. I used about 3-3½ tablespoons. It should be soft and spreadable, but thick enough to hold it's shape when piped. Add more icing sugar to thicken, or more puree or milk/cream to thin it out. Once it's the right consistency, stop mixing as over-beating can cause the mixture to split.
  • Fill a piping bag with icing and pipe onto the tops of cooled cupcakes. I used a Wilton 2D tip and started in the middle and piped in a circlular swirl out to the edges. Or spread it on with a knife if that's more your speed! Click here for a tutorial I found helpful for piping.

Notes

  • Butter for the buttercream must be softened (room temperature). Leave it out overnight to soften it if possible. Or microwave on low for very short bursts (15 sec.) stirring after each burst until softened.
  • These cupcakes stay moist and fresh if made the day before. I refrigerated mine overnight and iced them the following day. However, they are best eaten at room temperature.

Brown Butter Rice Krispie Squares

by

You’ll never make a regular Rice Krispie square again after tasting these. Nutty brown butter and a hint of salt balance the sweet marshmallowy goodness of these nostalgic squares. They’re easy, quick, and really delicious. Recipe is from Smitten Kitchen, I just added a little vanilla extract.

Print Recipe

Brown Butter Rice Krispie Squares

Nutty brown butter and a touch of salt make this classic treat more delicious and flavourful than the original.
Prep Time15 minutes
Cooling1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Brown Butter, Marshmallow, Rice Krispie, Squares
Servings: 9 squares
Author: adapted from Smitten Kitchen

Ingredients

  • ½ cup (4 oz, 114g) unsalted butter, cubed
  • 5½ cups (285g) mini marshmallows*
  • ¼ teaspoon salt
  • ½ teaspoon real vanilla extract (optional)
  • 6 cups Rice Krispie cereal

Instructions

  • Grease a square pan (8 or 9 inch) with cooking spray or butter.
  • In a large pot, melt the butter over medium heat. Keep cooking it, stirring frequently. The butter will foam and sizzle. Within 5-8 minutes from when you started, the milk solids at the bottom of the pan will turn a deep golden brown and it will smell nutty (see photo below). Stir, scraping the brown bits off the bottom of the pan.
  • Once the butter is browned, remove the pan from the heat and add the marshmallows. Stir constantly until marshmallows are melted and the mixture is smooth. Add the salt and the vanilla and stir to combine.
  • Working quickly, add the Rice Krispies to the pot and stir until they are evenly coated in marshmallow. Pour into the prepared pan and spread evenly, pressing down firmly with a spatula. Let cool completely, then cut into squares.

Notes

  • I prefer mini marshmallows because they melt faster due to their small size, but full sized marshmallows are fine too.
  • For more tips on browning butter, visit Sally’s Baking Addiction
My browned butter, ready for the marshmallows!

Coffee Pretzel Blondies

by

Coffee + Cinnamon + Chocolate is such a great combination. I added pretzels for crunch and to balance the sweetness of these decadent blondies. The result is a seriously satisfying treat that is not overly sweet. And way more interesting than plain old chocolate chip blondies, am I right?

Print Recipe

Coffee Pretzel Blondies

These decadent blondies are sweet & salty, filled with flavours of coffee, cinnamon, chocolate, and pretzels for crunch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Chocolate, Cinnamon, Coffee, Pretzel, Squares
Servings: 16 squares
Author: adapted from Smitten Kitchen

Ingredients

  • ½ cup unsalted butter
  • ¾ cup brown sugar, packed
  • 1 large egg
  • 1 Tablespoon real vanilla extract
  • 2 Tablespoons strong coffee or espresso
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup pretzels, broken into small pieces (½ – 1 inch)
  • â…” cup (4 oz) semi-sweet or dark chocolate, chopped into chunks

Instructions

  • Preheat oven to 350°F. Line an 8×8 inch pan with a parchment paper sling. Alternatively, line with foil or grease generously with butter.
  • In a medium saucepan, melt the butter over medium heat. If you'd like to make these blondies a little EXTRA, make brown butter. If not, skip to the next step. To brown your butter, continue stirring and cooking the butter over medium heat. The butter will sizzle and foam. Stir and swirl the pan frequently until the butter turns golden brown and brown flecks are visible on the bottom of the pan, about 5-8 minutes. You should smell a nutty aroma. Remove from the heat immediately to prevent it from burning.
  • Pour your melted (or browned) butter into a medium bowl and add the brown sugar. Whisk until combined, then add the coffee and whisk until well combined. Let the mixture cool slightly so that it is just lukewarm. This will prevent the egg from curdling when added in the next step.
  • Add the egg, vanilla, salt, and cinnamon and whisk until combined. Add the flour and stir with a spatula. When only a little flour is still visible in the bowl, add the pretzels and chocolate, stirring and folding them into the batter.
  • Spread the batter into the prepared pan. The batter will be very thick and sticky, so do your best to smooth it evenly and to the edges of the pan using your spatula and a butter knife. Bake for 18-24 minutes or until edges are lightly brown. The centre should be soft but set. It should look under-baked but not completely doughy. Under-baking is crucial, they will firm up as they cool so err on the side of less time in the oven. Let them cool in the pan, or if using a parchment sling, pull them out after 10 minutes and let them continue cooling on a wire rack. Cut into 16 squares or triangles.

Notes

  • Melting butter – If you don’t brown your butter, melt it in the microwave and save yourself from washing another dish! For more tips on browning butter, visit Sally’s Baking Addiction
  • WAIT TO EAT until cooled slightly if you’d like to experience the crunch of the pretzels in them. They’re still delicious hot, but are better once cooled.
  • Freeze leftovers – these freeze well and are actually quite tasty eaten right from the freezer. So in summary, they are delicious at all temperatures!
  • Substitute other add-ins like chopped toasted nuts, dried fruit, or other types of chocolate for the dark chocolate and pretzels. Pecans or walnuts are delicious in place of the pretzels.

My Favourite Chocolate Chip Cookies (Because they’re actually Chocolate CHUNK)

by

There are so many delicious chocolate chip cookie recipes out there but in my opinion, these are one the the best. They are loaded with chocolate CHUNKS, generously sized, and so soft and chewy. Plus, they are easy to make and come together quickly (one bowl! no refrigerating or rest time!)

Print Recipe

Chocolate Chunk Cookies

The BEST classic soft and chewy chocolate chip cookies, but made with chocolate CHUNKS because Chunks > Chips!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Chocolate chip, chocolate chunk, Cookies
Servings: 12 large cookies
Author: adapted from Jacques Torres

Ingredients

  • 1½ cups plus 2 Tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, room temperature*
  • ¾ cup brown sugar, lightly packed
  • â…“ cup granulated sugar
  • 1 large egg
  • 1 teaspoon real vanilla extract
  • 8 ounces (approximately 1â…“ cup) bittersweet, semi-sweet, or dark chocolate (at least 70%)*

Instructions

  • Preheat oven to 325°F and line two baking sheets with parchment paper or silicone mats. Coarsely chop the chocolate into ½-inch to ¾-inch chunks.
  • In a large bowl, beat the butter on medium speed for a couple minutes until it is creamy. Add the sugars and beat until well creamed, about 3 minutes. Add the egg and vanilla, beating until incorporated.
  • Sprinkle the salt, baking soda, and baking powder over the butter mixture and mix together on low. Add the flour little by little, mixing on low speed after each addition. Fold in the chocolate chunks.
  • Scoop dough with a 3 Tablespoon scoop*, and roll into balls with your hands. Place on the baking sheets, a couple inches apart (6 cookies per pan). Bake for 15-18 minutes or until edges are set and JUST STARTING to lightly brown*. Cool on the pan for 5-10 minutes, then move cookies to a wire rack to cool completely.

Notes

  • Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn’t melt.
  • These cookies are all about the chocolate. Chopping your chocolate will always be better than chocolate chips for these. It allows for larger pockets of chocolate. I highly recommend using good quality semi-sweet, bittersweet, or dark chocolate (70-85%).
  • 3 Tablespoons is the perfect size for these cookies. So if you don’t have a scoop that size, just use your tablespoon measuring spoon to scoop out 3 Tablespoons worth of dough.
  • UNDER-BAKE these cookies to achieve that soft and chewy texture. Edges were still soft, but set, and ever so slightly brown (see photos). The middles definitely seemed underdone when I removed the cookies from the oven, but cooling on the pan for at least 5 minutes finishes cooking them.

Almond Joy Oatmeal Cookies

by

These cookies quickly became a family favourite after my Aunty Laura made them for a family get together. They are loaded with chocolate chunks, coconut, rolled oats, and toasted almonds, so naturally they remind me of an Almond Joy. They are generous, chocolatey, soft, chewy, and wildly delicious.

Print Recipe

Almond Joy Oatmeal Cookies

Reminiscent of an Almond Joy chocolate bar, these flavourful oatmeal cookies are loaded with chocolate chunks, toasted almonds, and shredded coconut.
Course: Dessert, Snack
Cuisine: American
Keyword: Almonds, Chocolate, Coconut, Cookies, Rolled oats
Servings: 11 cookies
Author: nattycakes

Ingredients

  • ½ cup unsalted butter, room temperature*
  • ½ cup brown sugar, lightly packed
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon real vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 1 cup rolled oats
  • ¾ cup shredded coconut*
  • â…“ cup almonds, toasted and coarsely chopped*
  • 1 cup (6 oz) semi-sweet or dark chocolate, chopped into chunks

Instructions

  • Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, beat the butter with an electric mixer to help soften it, then add the sugars. Cream together, beating on high until mixture lightens in colour slightly, about 2 minutes. Add the egg and vanilla and mix until combined.
  • Sprinkle the baking soda, salt, and flour over the mixture and mix until blended and no flour is visible. Add the rolled oats and coconut and mix until combined. Stir in the almonds and chocolate. If the dough is excessively sticky, add more flour a tablespoon at a time until the dough is a workable consistency, adding no more than 4 tablespoons of flour.
  • Scoop out ¼ cup mounds of dough and use your hands to form a ball. Place on lined baking sheets 3 inches apart and pat down slightly to flatten the ball. Bake for 12-15 minutes or until edges are golden brown and centres of cookies are set. Cool for a couple minutes on the pans, then remove and let cool completely on wire racks.

Notes

  • Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts (20 seconds), stirring and making sure it doesn’t melt.
  • Coconut – I always bake with unsweetened but sweetened coconut will work great too.
  • Toast almonds in your preheated oven for 5-10 minutes on a pan in a single layer until lightly browned OR in a microwave on a plate in a single layer for 1-2 minutes on high.

Raspberry White Chocolate Scones

by

Small details can make a big difference in baking. With the rights tips and tricks, your baking can go from OK to outstanding! For scones, keeping your ingredients and dough cold before baking them is really important. This is achieved through grating frozen butter into the dry ingredients and refrigerating the scones before baking them. Other details of great importance – don’t over-mix the dough, and be sure to use heavy cream or thick buttermilk.. almond milk or 1% have no place here.

On another note, raspberry & white chocolate is an outstanding combination. It’s royalty among scone flavours.

Print Recipe

Raspberry White Chocolate Scones

Tender, buttery scones with a slightly crisp exterior. Raspberry & white chocolate is an outstanding flavour combination, however the recipe adapts easily to other delicious add-ins.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Raspberry, Scones, White chocolate
Servings: 8 scones
Author: adapted from Sally’s Baking Addiction

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ½ cup unsalted butter, frozen in one piece
  • ½ cup full-fat buttermilk or heavy cream* (plus more for brushing), cold
  • 1 large egg, cold
  • 1 teaspoon real vanilla extract
  • ½ cup raspberries, fresh or frozen (unthawed if frozen)
  • ½ cup chopped white chocolate or white chocolate chips
  • sugar (granulated or coarse) for sprinkling on top

Instructions

  • If your butter isn't already frozen, put your ½ cup of butter in the freezer for at least 15 minutes while you assemble your ingredients. If possible, have the butter as one whole piece to make grating it easier.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible – see photo below)
  • Whisk together the cream or buttermilk, egg, and vanilla in a measuring cup or small bowl. Pour over the dry ingredients and mix gently with a spoon or spatula. Mixture should be slightly dry with some flour still visible. Add the raspberries and white chocolate and gently incorporate. Don't over-mix.
  • Turn the dough onto a lightly floured surface and bring it together with your hands, pressing the dry spots into the more moistened areas in the dough. The dough should hold together and be slightly sticky. If excessively sticky, sprinkle a little more flour on it, and if excessively dry, add a little cream or buttermilk. Shape the dough into a large circle, at least an inch thick.
  • For triangle-shaped scones, cut the circle into 8 equal pieces as you would a pizza (see picture below). For circle-shaped scones, use a cookie cutter dipped in flour to cut out circles. Place scones on a lined baking sheet about 2 inches apart. Brush tops with cream or buttermilk and sprinkle lightly with sugar.
  • Refrigerate the pan of scones for 15 minutes. Meanwhile, preheat your oven to 400°F. Bake for 22-25 minutes or until scones are golden brown on the edges. Let cool for a couple minutes on the pan, then remove scones and let cool slightly on wire racks before enjoying. Scones are best eaten warm but will keep 2 or 3 days at room temperature.*

Notes

  • Thick cream, milk, and buttermilk make the best scones. If making your own buttermilk, use at least 2 or 3.25% milk (1.5 tsp vinegar + fill up to 1/2 cup milk and let sit 5 min. to curdle). I often use 10% cream as I have this on hand for my coffee.
  • Keep your ingredients COLD. This is why we use frozen butter, cold cream and eggs, and refrigerate the scones before baking. If the dough isn’t cold, the scones will spread too much.
  • Do not over-mix your dough. There may be some small chunks of butter and some visible flour but that is ok as long as the dough holds together.
  • Scones can be frozen before baking, and can be baked fresh right out of the freezer, adding a few minutes to the baking time. Scones also freeze well after baking.
  • Other great flavour combinations:
    • Blueberry & Lemon – substitute 1 cup fresh or frozen blueberries for the chocolate & raspberries, and add 1 teaspoon lemon zest
    • Cherry & Chocolate – substitute fresh or frozen pitted cherry halves for the raspberries and semi-sweet or dark chocolate for the white chocolate
    • Blackberry & Orange – substitute 1 cup fresh or frozen blackberries for the chocolate & raspberries, and add 1 teaspoon orange zest
Grated butter being mixed into dry ingredients / Pea-sized crumbs of butter once combined
Shaping and cutting the scone dough
Scones brushed with cream, sprinkled with sugar and ready for the fridge before baking

Nutella Swirl Banana Muffins

by

These banana muffins were pretty wholesome until I got into the jumbo jar of Nutella. They’re made with whole wheat flour, oats, a touch of honey… and a generous dose of sweet, sweet Nutella. You’re welcome.

Print Recipe

Nutella Swirl Banana Muffins

Banana muffins elevated with a Nutella swirl and a surprise Nutella centre.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, Muffins, Nutella, Oats
Servings: 12 muffins
Author: adapted from Cookie & Kate

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • â…“ cup oats (I used quick-cooking, but old fashioned are fine too)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup very ripe banana, mashed
  • â…“ cup coconut oil (any neutral oil or melted butter will work too)
  • â…“ cup honey or maple syrup
  • 2 eggs, room temperature*
  • ¼ cup milk
  • 1 teaspoon real vanilla extract
  • ½ cup Nutella
  • chocolate chips, for sprinkling on top

Instructions

  • Preheat oven to 325°F. Grease or line a 12 cup muffin tin.
  • In a large bowl, whisk together flours, oats, baking soda, salt, and cinnamon.
  • In a medium bowl, whisk together oil and honey or maple syrup. Add the mashed banana, eggs, milk, and vanilla and whisk together.
  • Pour the wet ingredients into the bowl of dry ingredients and fold together, stirring gently until no more flour is visible and ingredients are just combined.
  • Fill muffin tins half full (a cookie scoop is really handy here). Using two spoons, drop about 1 teaspoon of Nutella in the centre of the batter in each tin. Top up the muffin tins with the remaining batter, covering up the Nutella centre. Warm ¼ cup of Nutella in the microwave for 30 seconds, or just enough to thin it out a bit. Drop or drizzle about ½-1 teaspoon of Nutella on the tops of the muffins. Using a knife or a toothpick, swirl it into the top layer of batter but try not to disrupt the Nutella centre. Don't worry if it doesn't look perfectly swirled. Sprinkle a few chocolate chips on the tops, if desired.
  • Bake muffins for 22-24 minutes or until your finger can gently press the tops without leaving an indent (test where there is just batter and not Nutella). Let muffins cool for 5 minutes in the pan, then remove and let cool completely on wire racks.

Notes

  • Very ripe bananas as always are crucial to give these muffins the sweetness and banana flavour that they need to be delicious. The browner, the better!
  • Room temperature ingredients, especially eggs, are ideal for baking. It allows the ingredients to mix together better, however it’s not the end of the world if you use cold eggs. To quickly bring eggs to room temperature (or at least warm them a little bit) place the eggs in a bowl of lukewarm water while you prepare your other ingredients.

Apple Cinnamon Oatmeal Muffins

by

Hearty and satisfying, these muffins are the perfect breakfast or snack. Unlike many muffins, these do not taste like cake. They’re chock-full of oats and are made with whole wheat flour and flaxseed so they’re healthy in my books. Which means we can enjoy actual cake later on, ok?

Print Recipe

Apple Cinnamon Oatmeal Muffins

Hearty and comforting, these muffins are chock-full of oats with just the right amount of sweetness.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: apple, flaxseed, Muffins, Oats
Servings: 12 muffins
Author: nattycakes

Ingredients

  • 1½ cup whole wheat flour
  • 2 cups quick-cooking oats*
  • 1 cup brown sugar, lightly packed*
  • â…“ cup ground flaxseed
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk*
  • ¼ cup water
  • ½ cup neutral oil (like coconut, canola, avocado)
  • 1½ cups apple, unpeeled and chopped into small chunks (about 1 large apple)

Instructions

  • Preheat oven to 350°F. Grease a 12 cup muffin tin with butter or oil. Alternatively, line the pan with muffin liners.
  • In a large bowl, combine the flour, oats, sugar, flaxseed, baking soda, baking powder, salt, and cinnamon. Stir together, breaking up any clumps of brown sugar with the back of your spoon or spatula.
  • Add the egg, buttermilk, water, and oil to the dry ingredients and gently stir until just combined. Fold in the chopped apple, being careful not to over-mix.
  • Using two spoons, scoop the batter into the prepared muffin cups, dividing it evenly among the 12 cups. Bake muffins for about 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool for 5-10 minutes in the pan, then remove the muffins and let them cool completely on a wire rack.

Notes

  • I use quick-cooking oats, but old fashioned rolled oats will work fine too.
  • If you are trying to reduce the sugar to make these healthier, 3/4 cup of sugar will work (they’re still good, just a little bit bland) but do not use any less than that.
  • Make your own buttermilk: Put 1 Tablespoon lemon juice or white vinegar in a 1-cup liquid measuring cup. Fill up to 1 cup line with milk. Let stand for 5 minutes. And voila – buttermilk!
  • Substitute the apple with other fresh or frozen fruit – A combination of raspberries and blueberries is delicious. I imagine dried fruit would work well too, but haven’t tried it myself.
  • These are best eaten in the first two days of making. They freeze well, so I usually freeze them the day I’ve made them.

Coconut Chocolate Chip Meringue with Fresh Berries & Cream

by

Hearing a dessert described as “nice and light” usually makes me dubious. I immediately think of a grocery store cake (people who serve them always tout them to be “nice and light!”). In my experience they are mediocre and unsatisfying but I promise you that this is not the case here. This Coconut Chocolate Meringue is in fact, light. However, it is incredibly delicious and so far from mediocrity. Plus, it’s easy to make and happens to be gluten-free for the Celiacs in your lives (or if you’re out of flour). The recipe comes from my fairy godmother, Aunty Ang, another fabulous baker who has inspired me over the years.

Print Recipe

Coconut Chocolate Chip Meringue with Fresh Berries & Cream

Chewy meringue, pillowy whipped cream, and vibrant berries make for a delicious and beautiful dessert that is surprisingly simple to make.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Berries, Chocolate, Coconut, Cream, Fruit, Meringue
Servings: 6
Author: nattycakes

Equipment

  • Springform Pan

Ingredients

  • 4 egg whites, room temperature*
  • 1 scant cup granulated sugar
  • ½ cup coconut, shredded*
  • ½ cup mini chocolate chips

Filling

  • 2 cups heavy cream
  • ¼ cup icing sugar
  • 1-1½ teaspoons vanilla extract
  • 1½-2 cups fresh berries*, sliced if large
  • ¼ cup chopped toasted pecans (optional)

Instructions

  • Preheat oven to 350°F and line a springform pan with parchment paper, cutting out a circle for the bottom and long strips for the edges. Use a small amount of butter to lightly grease the pan before sticking the parchment on in order to keep it in place.
  • Using an electric mixer, beat the egg whites and sugar together on high until white, glossy, firm peaks form. This means that when you lift the beaters up and out of the mixture, little mountain peaks of meringue will form and stay in place, with drooping down only a tiny bit at the tip of the peak. This takes some time, about 5 full minutes or more with a handheld electric mixer.
  • Gently fold in the coconut and chocolate chips. Pour into the prepared pan and spread it out in an even layer. Do not bang the pan to spread as this will cause the egg whites to lose their airiness.
  • Bake for 40 minutes. Remove from the oven and let cool completely in the pan. Do not be alarmed when your meringue looks caved in and disastrous (see photo below). Carefully remove from the pan once cool. I have never been able to get the bottom piece of parchment paper off, so if you're in the same boat, serve carefully and avoid cutting and serving the paper. The meringue slid off the paper easily when I served it.

Filling and Assembly

  • Beat heavy cream, icing sugar, and vanilla together until soft or loose peaks form. It should be really soft and pillowy. Taste and add more sugar and vanilla if needed.
  • Fill the caved-in meringue with the whipped cream. Top with fresh berries, chopped nuts if using, and garnish with fresh mint.

Notes

  • Separate eggs when they’re COLD, but beat egg whites when they’re ROOM TEMPERATURE. This will give you the best results for your meringue.
  • Coconut – I used unsweetened shredded medium coconut but sweetened would work fine too. As would desiccated coconut. I’d be wary of Fancy or Flaked coconut because when cutting the meringue, the pieces won’t hold together as well with larger pieces of coconut.
  • Fresh Berries – I usually use a combination of sliced strawberries and either blackberries, blueberries, or raspberries. Huckleberries are divine as well, but they’re harder to come by.
Caved in meringue that appears to be a disaster.. It is not.

No-Bake Chocolate Peanut Butter Nests

by

Just because this is the easiest, quickest cookie recipe I’ve ever made, does not mean these no-bake cookies are lacking in any way. They pack a punch of chocolate & peanut butter flavour, with chewy texture thanks to quick-cooking oats! They come together in less than 15 minutes, just try to resist licking them while they set. Happy Easter and cheers to beautiful, simple, and delicious treats!

Print Recipe

No-Bake Peanut Butter Chocolate Nests

Rich chocolate, nutty peanut butter, and chewy oats make these cookies so flavourful and satisfying. The best part is that they are no-bake and come together in just minutes!
Prep Time5 minutes
Cook Time5 minutes
Setting Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies, Easter, No-bake, Oats, Peanut butter
Servings: 9 cookies
Author: adapted from Food52

Ingredients

  • 3 Tablespoons unsalted butter
  • 2 Tablespoons whole milk
  • ¼ cup granulated sugar
  • 1½ Tablespoons Dutch-process cocoa powder (If you only have regular cocoa, use 2 Tbsp)
  • ¼ teaspoons salt
  • ¼ cup smooth peanut butter (not natural)
  • â…“ cup (2 oz) chopped semi-sweet or dark chocolate (chips are fine too)
  • ½ teaspoon real vanilla extract
  • 1 cup quick-cooking oats
  • 27 Cadbury mini eggs (plus extra for snacking – who can resist?!)

Instructions

  • In a small saucepan, melt the butter over medium-low heat. Add the milk, sugar, cocoa powder, and salt. Whisk together until smooth and allow mixture to come to a simmer, continuing to whisk frequently. Once the mixture begins to bubble in the middle, set a timer for 1 minute and allow to cook undisturbed. Immediately remove the pan from the heat.
  • Add the peanut butter, chocolate, vanilla, and oats to the pan and stir until the chocolate is melted and everything is evenly mixed.
  • Prepare a cookie sheet, lining it with parchment paper or a silicone mat. Using a cookie scoop (I used my 1½ Tablespoon scoop), scoop the mixture and place mounds onto the prepared pan. Once all the cookies have been placed on the pan (I got 9), gently press 3 Cadbiury mini eggs into the centre of the mounds. Allow to set at room temperature for 1 hour. If you'd like them to set quicker, put your pan into the fridge or freezer. These cookies freeze well and are delicious eaten at room temperature, from the fridge, or the freezer!

Notes

  • If it’s not Easter or you don’t want to add the mini eggs, the original recipe calls for flaky sea salt on top. They are delicious all year round.
  • The original recipe is a doubled version of this. I scaled it back so I don’t eat them all myself during the pandemic. Don’t need as many to share these days!

Easy Orange Date Food Processor Muffins

by

These are one of the most delicious HEALTHYISH muffins I’ve eaten. That’s right, these are not actual cake like many muffins. They’re a reasonably healthy snack. But don’t let that fool you, they’re damn good, incredibly flavourful, and yes..MOIST.

Print Recipe

Orange Date Food Processor Muffins

Mixed entirely in a food-processor, these muffins are moist and flavourful thanks to the entire orange (that's right, peel and all!) that goes into them.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Date, Food Processor, Muffins, Orange
Servings: 12 muffins
Author: nattycakes

Equipment

  • Food processor

Ingredients

  • ¾ cup pitted dates
  • 1¼ cup all-purpose flour, divided
  • 1 cup whole wheat flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 whole orange, cut into 8 pieces, seeds removed
  • ½ cup freshly-squeezed orange juice (or juice from one orange)
  • 2 large eggs
  • ½ cup butter, cold and cut into about 8 pieces
  • 2 tablespoons coarse sugar (turbinado, raw, etc) (optional)

Instructions

  • Preheat oven to 400°F. Grease a 12 cup muffin tin with cooking spray or butter, or line with muffin liners.
  • Whisk together ¾ cup of the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Toss the dates with remaining ½ cup all-purpose flour then add mixture to the food processor. Process the mixture until the dates are evenly chopped into small bits. Add the orange pieces (yes, rind and all) and process until finely chopped. Add orange juice, eggs, and butter and process until butter is mixed throughout. Add the dry ingredients and process briefly, just until no more flour is visible.
  • Using two spoons or a cookie scoop, divide the batter evenly among the 12 muffin cups. The muffins cups will be full. Sprinkle each muffin top with about ½ teaspoon of raw sugar. Bake muffins for 15-20 minutes or until golden and a finger pushed gently on the top of a muffin leaves no indent. Check for doneness at 15 minutes to avoid over-baking. Allow muffins to cool for 5-10 minutes in the pans, then remove them and let cool completely on wire racks.

Notes

  • Personally, I prefer baking muffins directly in pans rather than using liners. This gives them a beautiful golden brown crust. I use a non-stick muffin pan and lightly spray with cooking oil spray.
  • If you are unsure about whether your muffins are done or not, and the finger test isn’t working for you, poke a toothpick in the centre of a muffin – it should come out clean if they’re done.
  • Coarse (turbinado or raw) sugar sprinkled on the muffin tops right before baking gives them an attractive sparkle and an extra little crunch! If you have coarse sugar in your cupboard, then don’t skip this step!
Muffin batter in the food processor, ready to be scooped!

Healthyish Banana Bread

by

Ok people, banana bread is NOT a dessert in my books, therefore it should not be nutritionally equivalent to cake. I want my banana bread to be a some-what healthy snack, not an oily piece of cake disguised as a loaf. This is the best banana bread I’ve ever eaten and it is the only “healthy” banana bread recipe that delivers on flavour and texture that rivals the original.

Print Recipe

Healthyish Banana Bread

Look no further, this is the best "healthy" banana bread recipe that tastes even better than the original.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, bread, flaxseed, loaf, Whole wheat
Author: adapted from Ovenly

Ingredients

  • 1 cup very ripe bananas, mashed
  • â…“ cup ground flaxseed
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tablespoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup maple syrup
  • 2 large eggs
  • â…“ cup coconut oil (or any neutral-tasting oil like canola or vegetable)
  • ¼ cup brown sugar, unpacked
  • 1 teaspoon real vanilla extract
  • â…“ cup yogurt, sour cream, or buttermilk
  • ¾ cup toasted walnuts, chopped OR chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F and generously grease a 9×5 inch* loaf pan with butter.
  • Whisk together flours, flaxseed, baking powder, baking soda, and salt in a large bowl.
  • Add the eggs to a medium sized bowl, followed by the maple syrup, oil, brown sugar, vanilla, and mashed banana. Whisk together, then add yogurt/sour cream and whisk until smooth (some banana lumps will be present).
  • Pour the wet ingredients into the large bowl of dry ingredients and fold together. Mix gently until just combined. Fold in the walnuts or chocolate, if using, and pour into the prepared loaf pan. Smooth the top to evenly distribute the batter.
  • Bake for 50-55 minutes or until tester in centre of the loaf comes out clean. Allow to cool for 5 or 10 minutes in the pan. Carefully remove from pan and let cool on cooling rack.

Notes

  • 9 x 5 inch loaf pan is important to use. I have a smaller one that is closer to 8 x 4 inch and the batter spills over during baking. If you only have a smaller loaf pan, fill a mini loaf pan or a couple molds of a muffin tin before putting the rest in your loaf pan. Loaf pan should be filled no more than 3/4.
  • VERY Over-Ripe Bananas are an absolute must. The browner, the better.
  • Grease with BUTTER. This helps achieve a slightly crisp, brown crust.

Decadent Dark Chocolate and Cherry Cookies

by

These are one of the few cookies that will satisfy me after eating just one (not saying that I don’t eat more anyways). They are generous, decadent, and completely satisfying. Chocolate lovers will experience euphoria upon consumption.

Print Recipe

Decadent Dark Chocolate + Cherry Cookies

Rich and decadent double chocolate cookies paired with sweet dried cherries. Under-baking the cookies allow for a soft and chewy interior and a slightly crisp exterior. Textural, indulgent, and above all – chocolatey, these cookies will incite delight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cherries, Chocolate, Cookies
Servings: 15 cookies
Author: adapted from Jacques Torres

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ cup unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg, plus 1 yolk, room temperature
  • 1 teaspoon real vanilla extract
  • 1½ cups (8 oz) semi-sweet or dark chocolate, chopped into chunks
  • 1 cup dried cherries, roughly chopped

Instructions

  • Preheat oven to 325°F.
  • Whisk together flour, salt, baking soda, and baking powder.
  • Using an electric mixer, beat the butter for a couple minutes or until light and fluffy. Add the sugars and beat thoroughly. Add the eggs and beat until combined, then add vanilla and mix.
  • With the mixer on low speed, add in the flour mixture about a third at a time, blending well after each addition.
  • Fold in the chocolate chunks and dried cherries.
  • Scoop out dough by the ¼ cup and roll into balls. Place on lined baking sheets 3 inches apart.
  • Bake for 15 minutes. The tops of the cookies should look slightly dry and the cookies should be very soft and not set when you pull them out of the oven. Allow to cool for 5 minutes on the pans. Cookies will keep baking and firm up on the pans so under-baking them is really important to achieve the soft and chewy texture. Carefully remove cookies from pans and let cool on wire racks.

Notes

  • Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn’t melt.
  • Egg yolk is what helps make these cookies thick. Don’t skip adding that extra yolk.
  • UNDER-BAKE! It took me many attempts to wrap my head around under-baking these cookies but it’s an absolute MUST if you want the soft, chewy texture. If you cook them until they actually seem done, they will be crisp.
  • Chopped chocolate is always better than waxy chocolate chips. Of course, chocolate chips are fine but chopped chocolate is the superior choice.