Posts Tagged ‘Butter’

Maple Cornbread Loaf

Baked Goodies

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Maple Cornbread Loaf
Author: 
Recipe type: Bread
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
 
Easy peasy cornbread with the added hint of sweetness of Maple Syrup. Everything is mixed in one single bowl so you don't even end up having a whole lot of mess.
Ingredients
  • ¾ Cup + 1 Tbsp Plain Yogurt
  • 3 Eggs
  • 2 Tbsp Maple Syrup
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Cup + 2 Tbsp Cornmeal
  • 3 Tbsp Vegetable Oil
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
  3. In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
  4. Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
  5. Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product. […]

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Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Fresh Mint Lime & Cookies with Lemon Drizzle

Cakes and Cookies

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing.

Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even better I added my second favorite ingredient which is fresh mint leaves.

The mint is actually one of my favorites year round. It goes really well in salads and smoothies in the summer and also goes wonderfully in my tea on a cool autumn or winter night.

To make my cookies even better I decided to give it some more lemony flavor and drizzled with lemon glaze. The result? Well…2 baking sheets full of cookies, 2 happy kids and as of this morning, 1 ½ baking sheets gone missing….hmmm.

So give this a try, you’ll love it, it’s so easy and just refreshingly good!

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

Fresh Mint and Lime Cookies with Lemon Drizzle
Author: 
Recipe type: Dessert
Cuisine: Cookies, Sweets
Serves: 54 Cookies
 
Entertaining this summer? Looking for a refreshing treat? You got it. These fresh mint and lime cookies are the best!
Ingredients
For the cookies:
  • 200gr Cold Butter – Cubed
  • 2 Cups (300gr) All Purpose Flour
  • ¾ Cup (185gr) White Granulated Sugar
  • Zest from 1 Fresh Lime (you can use lemon)
  • ⅛ Cup Fresh Lime (or lemon) Juice
  • ½ Cup Fresh Mint Leaves (About 7 Sprigs – Just the leaves)
  • 3 Tbsp Water
For the Lemon Glaze:
  • 1 Cup Powdered Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Milk
Instructions
Prepare the Cookies:
  1. Place the flour, sugar, ½ of the Butter (100gr), the lime zest and the lime juice in a large mixer bowl.
  2. Place the other ½ of the Butter (100gr) and the Fresh Mint Leaves in a food processor (or Chopper) and grind until combined (you will have butter with tiny green pieces in it)
  3. Add the mint butter to the mixer bowl and mix well
  4. The mixed dough will have coarse sand texture, so add 3 tbsp water one after the other
  5. You should now have well mixed dough the separates from the bowl sides
  6. Divide the dough into 2 balls and roll each until you get a 10 inch long roll
  7. Take the 2 rolls and place in the freezer for 20 minutes
  8. Preheat oven to 350F (175C) and prepare 1-2 baking sheets layered with parchment paper
  9. After 20 minutes remove rolls from freezer and quickly (you don’t want them to completely thaw, when they are frozen it is much easier to slice) slice them into round cookies about ½ inch thick each and place on parchment paper layered baking sheets.
  10. Make sure the cookies are placed at least 1½ inch apart
  11. Bake for 10-12 minutes until the cookies begin to get a golden brown color on the edges
  12. Remove from oven and let cool completely. Do not move the cookies until they are cool. When you remove them you will notice they are soft, that’s fine, they will become nice and crispy after they’re cooled.
Prepare the Lemon Glaze:
  1. Whisk (or stir well using a fork) all the ingredients together until smooth.
Glaze the Cookies:
  1. After the cookies are cool, pick up some glaze with a fork and drizzle on the cookies.

Fresh Mint and Lime Cookies Drizzled With Lemon Glaze

 

What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing. Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even […]

Read More

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags

Baked Goodies | Cakes and Cookies

This is not really a recipe per say, but rather an inspiration 🙂

I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough.

So first of all I want to say that it’s so easy and mess free, I just had fun playing with it. And second, it was simply amazing; everything I made with this dough turned out fantastic.

So I decided to make some dessert for us all last night and wanted it to be super fast. Now, what’s better than the ultimate combination of peanut butter, banana and chocolate? So that’s exactly what I did. combined them all, in phyllo leaves shaped into tiny bags. It took us about 5 minutes to finish all 9 pieces. It didn’t  even cool.

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 9 Phyllo Pastries
 
A great combination, a great idea! Super easy and looks fantastic. Oh, and wait until you taste it.
Ingredients
  • 2 Phyllo Dough leaves
  • Semi-Sweet Chocolate Chips
  • 1 Banana - Finely Cubed
  • Peanut Butter
  • 3 tbsp Butter - Melted
Instructions
  1. Preheat oven to 375F (190C)
  2. Place one phyllo leaf on your work surface
  3. Hold edge with one hand and brush melted butter onto dough leaf
  4. Once brushed with butter, cover the leaf with the second leaf
  5. Using a knife pizza roller knife, cut dough into 9 rectangles (3X3)
  6. in the middle of each rectangle place 1 flat tsp peanut butter, a few chocolate chips and a few banana cubes
  7. Fold 2 opposite rectangle edges toward the middle (like envelope) and then take the other 2 opposite edges and pinch them together right above the filling (phyllo dough box should have the instructions on it)
  8. Place on parchment paper covered baking sheet and brush with some melted butter on top
  9. Place in preheated oven for about 15 minutes or until brown and crisp on top
  10. Serve with whipped cream or ice cream

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter Banana and Chocolate Phyllo

This is not really a recipe per say, but rather an inspiration 🙂 I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough. So first of all I want to […]

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Brown Mashed Potatoes with Nutmeg

Home Made Cooking

Mashed potatoes are my favorite side dish. The only thing I don’t like about this dish is the fact that you have to peel the potatoes; I just don’t like the process that’s all. However, when you think about it, there are so many dishes using unpeeled potatoes so I thought to myself, why not give it a try? And guess what? I’ve been making these brown unpeeled mashed potatoes ever since. Everyone seem to like it, it’s less work for me and If I may say, it even looks more sophisticated this way. Give it a try, you’ll love it.

Brown Mashed Potatoes

 

Brown Mashed Potatoes with Nutmeg
Author: 
Recipe type: Side Dish
 
So much less work than a plain ol' mashed potato dish. Just leave the peel on and cook away.
Ingredients
  • 8 Medium sized Potatoes
  • 3 Garlic Cloves – Peeled
  • ½ tsp Salt
  • 50gr Butter
  • ½ tsp Ground Nutmeg
  • ½ Cup Milk
Instructions
  1. Rinse potatoes really well and cut into medium size cubes (size doesn’t really matter). Do not peel the potatoes.
  2. Place cubed potatoes along with garlic cloves in a large pot, cover with water, add the salt and cover. Cook over medium heat for about 30 minutes or until potatoes are tender and can be poked with a fork.
  3. Drain water, add butter, nutmeg and milk and mash everything together and serve.

 

Brown Mashed Potatoes

Mashed potatoes are my favorite side dish. The only thing I don’t like about this dish is the fact that you have to peel the potatoes; I just don’t like the process that’s all. However, when you think about it, there are so many dishes using unpeeled potatoes so I thought to myself, why not […]

Read More

Black and White Butter Cookies

Cakes and Cookies

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about an outdoor activity or about any activity as a matter of fact; so what do you think I did? Yup! Baked; Come on…when the winds are blowing it’s time for cookies and milk isn’t it? And so, I did just that. Took me maybe 5 minutes to prepare the batter, gave it another 30 minutes in the fridge and about 20 minutes after I had freshly baked cookies. The best kind of cookies – Simple!

 

Black and White Butter Cookies
Author: 
Recipe type: Dessert, Cookies
Serves: 60 Cookies
 
Great butter cookies with minimum work and maximum results.
Ingredients
  • 200 grams butter – melted
  • 2½ Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • ¾ Cup White Sugar
  • 2 Eggs
  • 1 tsp Unsweetened Cocoa Powder
Instructions
  1. Place all ingredients in a mixer bowl and mix well until combined.
  2. Divide dough in 2. Place one half aside and to the other half add 1 tsp unsweetened cocoa powder and mix well until combined.
  3. Place both dough halves in the fridge for about 20 minutes.
  4. To shape the cookies, take ½ tsp from the light dough and ½ from the dark dough and create a small ball.
  5. Place on baking sheet lined with baking paper and flatten with your fingers.
  6. Place in pre-heated oven for 15 minutes until edges are starting to become brown.
  7. Remove from oven, let cool and keep in sealed container for freshness.

 

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about […]

Read More

Garlic Butter Swirls- The Salty Version of Cinnamon Rolls

Baked Goodies

We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but with garlic. I’m kidding of course, who would ever think about garlic when you have cinnamon rolls in mind? Nevertheless, I made these wonderful Garlic Butter rolls, or as we at home call them “roses” and they were an instant hit at our house. Served with tuna salad on the side and there you have it – a meal.

Garlic Butter Roses

 

Garlic Butter Roses - The Salty Version of Cinnamon Rolls
Author: 
Recipe type: Appetizer, Pastry
Cuisine: Dairy
Prep time: 
Cook time: 
Total time: 
Serves: 12 Roses
 
A wonderful twist on cinnamon rolls. Who said it had to be sweet. Butter, garlic and cheese in a cheese based dough. Yum.
Ingredients
For the Dough:
  • 5 tbsp Soft Goat Cheese
  • ½ – ¾ cup Cream (I used whipping cream)
  • 200gr (6 tbsp) Plain Yogurt
  • 2½ cups All Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Salt
  • 2 tbsp Dry Basil
For the filling:
  • 100gr Butter (melted)
  • 2 Scallions (Green Onion) - Chopped
  • 2 Garlic Cloves - Minced
  • 1 cup Cheese - Grated
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare greased muffin pan
  3. Mix all dough ingredients together in a mixer bowl and set aside.
  4. Prepare the filling by melting the butter over medium heat, adding the copped scallions and minced garlic cloves. Mix until combined, remove from heat and set aside.
  5. Take the dough out of the mixer bowl and place on a floured surface.
  6. Flatten the dough into a rectangle about ½cm thick.
  7. Brush the melted butter mix on top of the flattened dough. Set about 2 tbsp of the butter mix aside, as you will need it later to brush the rolls.
  8. Sprinkle the cheese on top of the filling and roll the dough on its long side.
  9. Once rolled, cut off the edges (about 2 inches from each end) and discard (they will not have any filling in them)
  10. Cut the dough in half and then cut each half in half and then each quarter into 3 pieces. This way you end up having 12 pieces.
  11. Brush each muffin cup with some of the butter mix and place each piece (rose) facing up, in a muffin cup (you will still have some butter mix left and that's good).
  12. Place in preheated oven for 20 minutes until cheese is bubbly and roses are golden brown.
  13. Once you take it out of the oven, brush with the butter mix you have left for additional flavor.
Notes
**Instead of using the goat cheese+ cream you can substitute these for 1 cup of soft cheese (light cream cheese or cottage cheese)

 

Garlic Butter Roses

 

Roses facing up in muffin pan

 

 

 

 

 

 

Garlic Butter Roses

We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but with garlic. I’m kidding of course, who would ever think about garlic when you have cinnamon rolls in mind? Nevertheless, I made these wonderful Garlic […]

Read More

Jachnun – A Yemenite brunch

Home Made Cooking

How I loved waking up on a Saturday morning, to the smell of freshly made Jachnun.

Jachnun (ג’חנון) is a Yemenite dish that’s usually made on a Saturday as it needs to spend 10 hours on a Shabbat Plate or in the oven. It is made of mostly flour and even though it’s not too hard to make, it requires a lot of physical strength 🙂 Read More

How I loved waking up on a Saturday morning, to the smell of freshly made Jachnun. Jachnun (ג’חנון) is a Yemenite dish that’s usually made on a Saturday as it needs to spend 10 hours on a Shabbat Plate or in the oven. It is made of mostly flour and even though it’s not too […]

Read More