Happy first day of Summer friends and followers! June 20th and what a beautiful first day of Summer it was. The sun was shining and I was just craaaaving a key lime treat! Seems to me that tangy sweet lime accompanies warm, Summer days well and so I decided to whip up somethin’ to embrace the change of seasons 😀 .
I love citrus flavours, but I’m admittedly not much of a pie person (cue the gasp!). But hubby loves ’em and I can dig a slice once in awhile. Now, I have never attempted to bake a lime pie before. But why not try? The recipe I found was super easy and I was able to successfully bake it while Levi was napping – which is definitely a plus. It took about 30 minutes, and it is SO addicting. You won’t be able to stop at just one slice ❤ .
Confession time: So I did NOT use actual key limes. They are just waaay too small to be bothered with and too hard to find (gave up searching after 2 stores :P! ) So I used plain, ol’ limes and it really made no difference on the taste factor in my opinion.
So, if the mood strikes ya, try out this recipe! The crust is simple for being homemade, and I love the whipped topping. I’m sure if you were in a REAL hurry, you could just use a store bought pie crust and a can of whipping cream. The pie would still be delightful, no doubt! 🙂
Enjoy the rest of your week!
PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!
This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!
Recipe adapted from Damn Delicious
Makes 8 Scones
I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.
Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.
**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**
Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all!
Happy Friday! Or should I say, happy “less than one week until Christmas”?! 😀 Matt and I have been scrambling to get ourselves packed up to go down to Niagara for the holidays to visit our families. This includes clothes and hygienic products (enough for at least 2 weeks), baked goods and serve ware for a Christmas Eve party, presents for parents, grandparents, siblings, nephews AND everything that Mocha requires to live. Yes, our vehicle is going to be jam packed, and our cat is going to hate the car ride even more.
So, to take a break from all the packing, I wanted to stop and post these deliciously sweet AND tart sugared cranberries. “Sparking Cranberries”, if you will 😉 .
1 cup granulated sugar
1 cup water
2 cups cranberries
3/4 cups sugar
1.) Rinse cranberries and set aside.
2.) In medium saucepan, heat 1 cup of sugar and 1 cup of water and stir occasionally until sugar is dissolved. Do not boil.
3.) Remove from heat and allow to cool to room temperature.
4.) Once syrup is cool, put cranberries in a bowl with a lid, and pour syrup on top of cranberries.
5.) Cover with lid and refrigerate overnight.
6.) Once cranberries have soaked for allotted time, drain them with a colander. Syrup can be reserved for other recipes, if so desired.
7.) Pat cranberries dry with a paper towel. They should be tacky, not wet.
8.) Pour 3/4 cup of sugar in a shallow bowl.
9.) Working with small batches at a time (3-4 cranberries), roll cranberries in bowl of sugar.
10.) Place sugar coated cranberries on either a baking sheet or cooling rack and allow sugar to set. Approximately several hours. Store at room temperature.
Some recipes for your sparkling cranberries include:
…And that’s not all!
Okay, I’m done. But aren’t they so pretty?! And such great recipes, too.
Sparkling cranberries are SO simple and can really add that wow factor at your next holiday party! They are also perfect for snacking on or for dressing up a dessert. I like being able to make something that can be so quick and easy, and yet looks incredibly special. This recipe is bound to get people oohing and ahhing over just how pretty and tasty they are. They’re sure to be a show stopper at your next get together!
Happy Wednesday, folks! Can you believe Christmas is next week?! It seems that the older I get, the faster the month of December flies by. Following on my blog post trend for this week: another cookie recipe! I wanted to share another one with you, seeing as how baking and wrapping have been taking up the majority of my time lately.
Whipped shortbread is actually pretty simple, and I vow to NEVER buy it again. Why? Because homemade is so much better! And the best part about THIS shortbread is that it’s so easy to make! It’s a nice, classic Christmas cookie that you can easily wrap up and give as a gift or bring along to a holiday party. I love the buttery, melt-in-your-mouth consistency and they go FANTASTIC with a hot cup of tea. Enjoy!
1 lb. soft margarine
3 cups flour
1 1/4 tsp. vanilla (optional)
1/2 cup cornstarch
1 cup icing sugar, sifted
1.) Preheat oven to 350’F.
2.) Cream margarine with electric beater.
3.) Add both cornstarch and icing sugar a little at a time.
4.) Add flour and continue beating until mixture has the appearance of whipped cream.
5.) Drop by tsp. onto ungreased cookie sheet.
6.) Bake for approximately 10-12 minutes until golden – but NOT brown. Bottoms should be lightly browned, however.
And there ya have it! Easy peasy for this Christmas cookie classic. You can always jazz them up a little by adding a couple red and green sprinkles to each spoonful of the batter before baking. Some recipes call for an addition of maraschino cherries on top as well – which can also be fun! Me, I like them plain and simple. Whew! Cookies are done…and now it’s on to all that wrapping 😉 .
Peppermint Cookies…they are SO good. They’re a soft, melt-in-your-mouth kind of good, with a hint of minty flavouring. They also have a wonderful scent while they are in the oven! I love peppermint at Christmas especially, and I bake these bad boys every year (although sometimes they’re made in the “off season” due to popular demand 😉 ). They are an all-time favourite!! Matt’s family has a Mennonite heritage, and this drop cookie recipe is well known by all members of the extended family. It has been passed down from the generations and I am excited to share it with you all!
Yield: 5-6 dozen
2 cups white sugar
1 cup margarine
1 cup table cream
(Approx.) 6 cups of flour (“enough to make a soft dough”)
6 tsp. baking powder
2 Tbsp. peppermint extract
1.) In a medium mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
2.) Add both the table cream, and peppermint extract, mixing well with each addition.
3.) In another mixing bowl, combine the flour and b.powder. Add these dry ingredients to the wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
4.) Cover and let stand in fridge overnight (or a few hours – long enough so the dough is sticky).
5.) Drop dough by rounded tbsp. on ungreased cookie sheet (I use my bar pan , and LOVE it).
6.) Bake in preheated oven (at 350’f. ) for approximately 10-12 minutes.
7.) You can test doneness by checking the underside of cookie – until golden from underneath).
8.) Transfer to a cooling rack.
f desired, make a thin icing with confectioners sugar (icing sugar) and whipping cream. A less indulgent method would be confectioners sugar and milk. Sometimes I add vanilla or almond extract if I feel like jazzing things up a bit…maybe even more peppermint extract could be good as well 😀 ! Mix it to a consistency that will spread easily on cookies.
10.) I usually store mine in a Tupperware container. They also freeze well! Enjoy ❤
This recipe has been tweaked over the years, making it easier for us more “amateur bakers” ;). However, the more traditional way of baking Peppermint Cookies requires baking ammonia (which can be purchased at a drug store, health food store OR online) and peppermint OIL not extract. If you’re interested in this recipe, a wonderful one can be found in the “Mennonite Girls Can Cook” cookbook or on their website. (They give 100% of their cookbook royalties to help others? AND it’s on sale until Christmas!)
The temperature has been steadily dropping, sweaters are back into the rotation, football Sundays are in full swing, and the leaves have mostly fallen here. You know what that means… Pumpkin season is officially upon us! Let the festivities begin! You know how I just love Fall more than any other season. 🙂
I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favourite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favourite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies (that you can find at Target – also SO delish) had a baby and you got to take it home. And eat it. Ok, well that was just a bit ridiculous, but you HAVE to try these delicious cookies yourself! Then you will see what I mean and how they are definitely one of my favourite Fall cookies. One batch makes a lot of cookies but instead of halving it, make the full batch and share them with friends, family, neighbors, whoever. It’s a nice way to get in your baking therapy and officially enjoy the Fall season. 🙂
5). Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies.
6). Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper (or a Pampered Chef bar pan, if you’re like me. Fantastic product!) and press on each cookie lightly to flatten slightly (you should be able to fit 12 cookies easily per baking sheet).
7). Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. ENJOY!
Inspired by Annie’s Eats