Recipes

Eggnog Cookies with Eggnog Buttercream Frosting

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Is it ever too early to start baking Christmas goodies? I think not.
Since Starbucks has officially released their infamous ‘Red Cups’ today, I think it’s time for a Christmas Cookie recipe on the blog!

For our very first Christmas Cookie recipe of the year, we made Eggnog Cookies with a delicious Eggnog Buttercream Frosting.
These cookies are soft & chewy, and have just the right amount of Eggnog.
We added some spiced rum to these cookies which added a really nice, faint spice flavour, but you can leave the rum out if you prefer!

These are the kind of cookies that taste delicious with or without the icing.
I usually prefer cookies without icing, but the Eggnog Buttercream really does add to the cookie.

Happy Holiday Baking! πŸ™‚

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Eggnog Cookies with Eggnog Buttercream Frosting Recipe

Ingredients:

For the Cookies:
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened slightly
2 egg yolks
1 teaspoon vanilla extract
1/2 cup eggnog
1 tablespoon + 1/2 teaspoon rum (optional)

For the Eggnog Buttercream:
1/4 cup unsalted butter, softened
1/3 cup eggnog
1/2 teaspoon rum
3 cup confectioners sugar

Directions:

1. Adjust oven racks to the upper and lower middle positions. Preheat oven to 300 degrees F.
Spray baking sheets with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, salt, baking powder, nutmeg & cinnamon; set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar until light and fluffy, approx. 1 1/2 minutes. Add the egg yolks, & vanilla extract; beat at medium speed until combined. Add the eggnog & rum; beat for 30 seconds until combined. Slowly add the flour mix (dry ingredients) & beat on low speed until just combined.

3. Drop by rounded tablespoons of dough onto the prepared baking sheets, placing the cookies about 3 inches apart.
Bake for 20- 21 minutes. Let cookies cool on the baking sheets for a few minutes, than transfer cookies to a wire rack to cool completely.

For the Frosting:

1. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter, eggnog, rum & powdered sugar until light & fluffy. Add more eggnog if needed. When cookies are cooled completely, ice cookies with a small spatula.

Note: Recipe slightly adapted from http://sweetpeaskitchen.com/2012/12/eggnog-cookies/.

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Happy Baking!
Xo Natasha

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Recipes

Candy Corn Surprise Cookies

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HAPPY HALLOWEEN EVERYONE!
Wishing everyone a very happy & safe Halloween.

Who’s ready for a delish Halloween cookie recipe?!

These cookies are fun, tasty & perfect for Halloween.

CANDY CORN SURPRISE COOKIES!

I used my mom’s recipe for her Cream Cheese Cookies & just added a candy corn in the center of the cookie for a little Halloween surprise!
They are soft & delicious cookies & it’s so fun taking a bite into the cookie & seeing the candy corn colours pop in the middle.

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Candy Corn Surprise Cookies Recipe

Ingredients:
1 cup unsalted butter, soft
1 (8 oz) pkg cream cheese
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cup all-purpose flour
candy corn candies
sprinkles (optional)

Directions:

1, Preheat oven to 325 degrees F. Spray cookie sheets with non-stick cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, cream cheese, & sugar until light and fluffy. Beat in egg yolk, and vanilla. Stir in flour.

2. Scoop out batter by 1 1/2 – 2 tablespoon-sized scoops and roll into a ball with your hands. Press 1 candy corn in the middle of the ball, and press surrounding dough over the candy corn so its completely covering the candy. Make sure the dough is in a round ball, completely covering the candy corn or else the candy corn will leak, and melt onto the cookie and pan. Top cookies with sprinkles. (optional. i put sprinkles on some of the cookies).

3. Bake for 12 – 15 minutes, or until the bottoms are just lightly golden.

(Happy Halloween from Natasha & Laura!)

Happy Baking!
Natasha xo

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Recipes

Perfectly Pumpkin Cake Bars

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Pumpkin + Milk Chocolate Chips + Pecans = Perfection!

I love making dessert bars for many reasons… Let me count thee ways:

1) They’re super easy to make. Just throw the ingredients together, and pop it in a pan.
2) They almost always turn out moist & delicious.
3) anddd they usually taste even better the next day!

These Pumpkin Cake Bars are definitely no exception. They are moist, full of flavour, & are quick and easy to make.
While they are pretty cakey & fluffy fresh out of the oven, by the next day they almost have a nice chewy, blondie texture to them. They’re the best of both worlds!

I chose to use milk chocolate chips & pecans, but feel free to use whichever extra goodies you prefer.. from walnuts to any kind of chocolate chips.

This is one of my favorite Pumpkin recipes for Fall. I hope you enjoy it as much as we do!

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Perfectly Pumpkin Cake Bars Recipe

Ingredients:

2 1/3 cup all-purpose flour
2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of allspice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin
1 1/2 – 2 cups milk chocolate chips
3/4 cup pecans, chopped

Directions:

1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 9″x13″ inch baking pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda & salt. Set aside.

3. In the bowl of your stand mixer fitted with the paddle attachment, cream butter & sugars together on medium/high speed until smooth. Beat in egg, & vanilla until combined. Beat in the pumpkin.

4. Reduce speed to low, & mix in the dry ingredients until just combined. Do not overmix. Fold in the chocolate chips & pecans with a wooden spoon of spatula.

5. Spread batter evenly into the prepared pan. Bake for 35 – 40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in pan.

Notes:

– Bars stay fresh for up to 4 days in an airtight container.
– Recipe adapted from Martha Stewart.

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Enjoy!
Xo Natasha

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Recipes

Candy Corn Cupcakes

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To get into the Halloween spirit, we made these adorable Candy Corn Cupcakes!

These are definitely my favorite cupcakes that we’ve made in awhile. They are perfect for any Halloween get-togethers, and kids will adore them.

Not only are they cute and perfectly Halloweenish, they are also easy to make! Don’t let the yellow/orange ombre fool ya – these cupcakes are super simple and use white cake mix for the batter. They are nice & fluffy, and have a faint taste of almond, so nummy!

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We used a 1M Wilton star tip for the icing, and bought the cute little ghost toppers from Michaels.

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Fresh out of the oven.

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What the inside looks like.

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Candy Corn Cupcakes Ingredients + Recipe:

(yield: 15-20 cupcakes)

Ingredients:

  • 1 bag white cake mix (we used Betty Crocker)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon almond extract
  • yellow & orange food colouring (approx. 2 teaspoons of each colour)
  • pre-made icing, or any icing of your choice (we used Duncan Heinz)

Directions:

  1. Preheat oven to 350 degrees F. Line muffin pans with cupcake liners. In the bowl of your stand mixer, fitted with the beater attachment, beat all the ingredients together (except for food colouring, and icing) for 1 minute on low speed. Scrape down the sides of bowl, and continue mixing on medium speed for another minute or so.
  2. Divide the batter into 2 medium bowls. There will be approx. 2 1/4 cups of batter in each bowl. Stir in approx. 2 teaspoons of food colouring in each bowl.
  3. Using a cookie scoop, scoop about 1 tablespoon worth of the yellow batter into each cup. It should be about 1/2 full. Hold the sides of the cupcake pan, and drop the pan onto the counter a few times to level out the batter a bit. Repeat with the orange batter.
  4. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow cupcakes to cool in the pans for about 5 minutes, then transfer the cupcakes to a wire rack to fully cool.
  5. Allow to cool completely, ice and enjoy!

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Enjoy!

Xo Natasha & Laura

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Uncategorized

Pumpkin Spice & Everything Nice

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Warning: this post is completely dedicated to my love of pumpkin spice.

I think I’m at the point where I may be classified as obsessed…

I had 2 pumpkin spice lattes yesterday, plus I ended up getting the PSL 10 year collector tumbler. (Which I got for only $9.00! How I ended up getting such a good deal on the tumbler, I have no idea.)

I’ve even turned my mom (who at the start of the season claimed she hates pumpkin), into a pumpkin lover. (although she will never actually admit it)…

Β Pumpkin Spice is definitely one of my favorite things about Fall.

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(On my 2nd cup)

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(I love you, pumpkin spice.)

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What are your favorite things about Fall? Cozy sweaters, leaves, & apple cider..Β Comment & let us know. πŸ™‚

Happy Fall Everyone!

Natasha xo

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Recipes

Healthy Pumpkin Smoothie

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My pumpkin addiction continues with this Healthy Pumpkin Smoothie!

(I promise this will be the last pumpkin recipe for awhile πŸ˜‰ )

Like almost every other girl, I am guilty of being obsessed with Starbuck’s Pumpkin Spice Lattes & Frappuccinos. When September rolls around, they are literally the only thing I want to drink & they are one of my favorite things about Fall.Β What I don’tΒ like is the $5 a drink price tag. (right ladies?!)

My mom & I decided to make our own Pumpkin Smoothie. Not only is it a lot cheaper to make, it is alsoΒ healthier for you & super tasty!

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Healthy Pumpkin Smoothie Ingredients + Directions

Recipe adapted from bornandbreadny.com/pumpkin-smoothie/

Ingredients:

1/2 cup canned pumpkin, frozen (freeze pumpkin in a plastic container for a few hours before use)

2 bananas, frozen (unpeel, chop & freeze)

1 cup soy milk (or almond, regular)

1/4 teaspoon cinnamon

2 teaspoon brown sugar

1/8 teaspoon nutmeg

Directions:

Combine all ingredients in blender and blend until smooth. Top with crushed graham crackers, or top with whipped cream & a sprinkle of cinnamon!

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Enjoy!

Natasha xo

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Recipes

Pumpkin Chocolate Chip Cookies

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Say hello to my new favorite pumpkin cookie!

These cookies are hands down, the best pumpkin cookies I’ve tried. They taste like a delicious piece of pumpkin pie, but in a cookie!Β Soft, chewy, pumpkiny goodness.

Many pumpkin cookies have a cake-like consistency, but these cookies do not. The soft & chewy consistency in these cookies is due to the melted butter, and the lack of eggs. The pumpkin in these cookies replace the eggs making them moist & fluffy.

I used a combo of white & milk chocolate chips in these cookies, but you can use whichever chocolate chips you like!

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Chewy Pumpkin Chocolate Chip Cookies Ingredients + Directions:

Ingredients:
(yield: approx. 18-22 cookies)

1/2 cup unsalted butter, melted
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons pure pumpkin
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
pinch of allspice
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
(Or use 1/2 cup of your preferred kind of chocolate chips)

Directions:

1. In a medium bowl, whisk the melted butter, brown sugar & granulated sugar together until no lumps remain. Add the vanilla extract, and pumpkin & whisk until smooth. Set aside.

2. In a large bowl, mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg & allspice together. Pour the wet ingredients into the bowl with the dry ingredients & mix ingredients together using a spoon/spatula. Fold in the 1/2 cup chocolate chips making sure they are evenly distributed throughout the dough. Cover, & refrigerate the dough for at least 40 mins. (I chilled my dough overnight). Don’t skip this step – You must chill the dough! πŸ™‚

3. After refrigerating – preheat your oven to 350 degrees F. Line or spray 2 large baking sheets with non-stick cooking spray. Roll the dough into balls approx. 1 1/2 – 2 tablespoon In size. If you want your cookies to be flatter, flatten the balls lightly using the back of a spoon/damp bottom of a cup. (I like my cookies to be a bit thicker, so I didn’t flatten them.) Β Bake the cookies for only 9-10 minutes. (They will look very underbaked – don’t worry. Once they cool, they will become chewy & perfect!)

4. Leave the cookies on the baking sheets & allow to cool for at least 15 minutes after taking them out of the oven. These cookies need to set after baking, and harden up a bit – so the longer they sit & cool on the baking sheets, the chewier they’ll be!

Notes:

– Store cookies at room temperature for up to a week.
– Recipe slightly adapted from sallysbakingaddiction.

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Happy Baking!
Natasha xo

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