Natty Cakes Bakes

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*
  • ⅔ 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
  • ⅓ 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
  • ⅓ 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

  • ⅔ 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
  • ⅔ 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
  • ⅛ teaspoon cloves
  • ⅛ 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 ⅓ 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 (⅔ 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.