Dark Chocolate Espresso Shortbreads

Squares and Cookies | December 16, 2016 | By

I know, I know!  Christmas is coming and you need some darn-tooting-awesome cookies up in yo mouth.  These are they.  

Chocolate.  Like, very chocolate.  Plus coffee.  Chocolate + Coffee = Love .  Or something like that.  Mostly fireworks on my taste-buds.  So good.

These are sweet as a dream to whip up.  Wooden spoons only, people.  Only a handful of ingredients, and there you have it!  Really great Christmas cookies.  

I’ve used Nescafe for these cookies, because I love it.  And I would definitely recommend using it.  But any other instant coffees or espresso powders would work fine too, I’m sure.  

Just try to make sure your two year old doesn’t get a hold of them right before bed.  They do have coffee in them, and they might make that kid a little bit crazy.  (Take it from me, I’ve been there.)  😉

Dark Chocolate Espresso Shortbreads
A deep chocolate mixed with coffee combo, in a really great, traditional shortbread.
Write a review
Print
Ingredients
  1. 2 cups butter, room temperature
  2. 1 cup brown sugar
  3. 3 cups flour
  4. 1 cup cocoa
  5. 2-3 Tbsp espresso powder, or instant coffee
Instructions
  1. With a wooden spoon, mix together butter and sugar. Add in flour, and cocoa. Rub the coffee between your hands to make it into a powder, and add that too. Mix until everything is combined well.
  2. Preaheat oven to 350.
  3. Roll dough out into a 3/4 inch thick square, on a lightly floured surface. Cut into squares. I used a pizza cutter. You could definitely use a cookie cutter too. Put on a parchment paper lined baking sheet, and prick a few times with a fork (for that traditional shortbread look).
  4. Bake for about 15-20 minutes. The middle should feel soft, but not dent when you touch it lightly.
  5. Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

I hope you make these and love them. Try not to eat all of the dough. It’s pretty yummy.

Here are some progress pictures.



Cran-Apple Toffee Blondies

Squares and Cookies | November 23, 2016 | By

I know everyone is singing the same song right now.. but – CHRISTMAS IS COMING! How? I’m not sure. But it’s definitely coming. We’ve got a few lights up, a couple decorations. I’ve hacked at the holly bushes in my backyard (the red berries are so pretty against brush, and in a vase, and wherever else I can think to put them).

We’ve had amazing weather until this past week, so it has been kind of hard to feel like the holidays are upon us.  But this week brought rain.  Literally, for a week so far, it’s been raining.  And it’s not a warm rain.  It’s a very cold rain, and the air is damp.  Like, chill-in-your-bones damp.  Blech.  

I know lots of people won’t agree with me, but I think I’d much rather see a little bit of snow in there with that rain.  It’s so much prettier.  I do love a good rain.  But not a whole, solid week of it.  The kids are starting to drive driving me crazy.  Since last week.  
Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons
I love blondies! They’re so yummy. Brown sugar yummy-ness.

I’ve had this recipe as a brain-child since summertime, but I knew I wanted it to be a winter/Christmas thing.  So I held off.  It took me two tries, but I got them just right!  

The first time, I tried to squish them in an 8×8 pan.  No matter how long I baked them,  how brown they got on top, or how done the edges became – the middle was still gooey.  So.  We traded the smaller pan for a 9×13, and VOILA!  So much better.  And not falling-apart-gooey in the middle.  Don’t get me wrong, I like gooey, but this was wayy too much. 

Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons dsc_9144 Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons

Cran-Apple Toffee Blondies
Picture your traditional blond brownie (all that sugary goodness), and then throw in some awesome bursts of flavour, and that toffee crunch. Coated in brown sugar frosting. Oh-so-good.
Write a review
Print
Blondies
  1. 3/4 cup butter, softened
  2. 1 1/2 cup brown sugar
  3. 2 eggs
  4. 1 tsp vanilla
  5. 2 1/4 cups flour
  6. 2 tsp baking powder
  7. 1/4 tsp salt
  8. 1/2 cup Skor bits
  9. 1 medium apple, peeled and diced
  10. 1/2 cup dried cranberries
  11. 1/3 cup oats, optional
Frosting
  1. 1/4 cup butter, room temperature
  2. 1/4 tsp vanilla
  3. dash salt
  4. 2 1/2-3 cups icing sugar
  5. 3-4 Tbsp milk
Blondies
  1. Preheat your oven to 350F. Grease a 9x13 pan - set aside.
  2. Cream together butter and brown sugar. Add in eggs and vanilla - beat well.
  3. Add flour, baking powder, and salt.
  4. Fold in Skor bits, apple, cranberries, and oats.
  5. Pour into prepared pan. Bake for 28-32 minutes, or until the middle is set (a toothpick inserted in the middle should come out clean). Let cool before frosting.
Frosting
  1. Beat together butter, vanilla, salt and brown sugar.
  2. Add in icing sugar, 1 cup at a time. Alternate milk and icing sugar until you get a good consistency.
  3. Frost cooled blondies and top with those extra dried cranberries
Notes
  1. These blondies are super easy to mix up with a wooden spoon, but a mixer works too!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

I hope you’ll be adding these to your holiday baking list!
Bon Appetit!

If you’re looking for more apple or cranberry recipes, check out these Apple Ginger Scones, or this Pumpkin Cranberry Bread!

Linked up on Honest Mum, Buns in My Oven, Reasons to Skip the Housework, Lamberts Lately
Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons Cran-Apple Toffee Blondies with Brown Sugar Frosting | Whisks and Wooden Spoons

Canadian Oatmeal Shortbread Cookies

Back again!  And with a recipe at that!  I’ve actually been getting some baking on lately, which has been great.  Feels great, tastes great, love it.  You get the gist.  It feels so good to create good tasting things .

Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In other news:

  • My baby is a whole 6 months old already!  She’s such a blessing to us.
  • We’ve been having some pretty great weather, which is helping mightily at keeping me sane.
  • Hubby is still home on parental leave (SCORE!).
  • I’ve started running again for the first time in three years!

That last thing there, let me tell you!  It’s feeling so good.  (I mean, it hurts like heck…  but it feels A-mazing to be running again!)

Hubby being home on parental leave has been such a great thing for us.  Spending every day as a whole family, sometimes is a bit crazy, but is nonetheless wonderful.  Daddy gets to play outside with the boys, while Mommy feeds Briar.  It works great.

Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

Back to the food ordeal.  I stumbled on this recipe in an old church cookbook.  It’s pretty great, because it’s a shortbread-oatmeal cookie cross.  So, it’s basically fantastic.  If you decide to eat most of the cookies raw, there will be no judging from me.  (I may or may not have done the same thing.)  They are nice and  chewy from the oatmeal, and the perfect sweet from the brown sugar shortbread base.

Cael Approved Canadian Oatmeal Shortbread Cookie | Whisks and Wooden Spoons

Have I ever mentioned that brown sugar, butter, and oats are my greatest weakness?  Because they are.  And I do love them ever so much.

Canadian Oatmeal Shortbread Cookies
Think shortbreads + oatmeal cookies. (Both my faves!)
Write a review
Print
Ingredients
  1. 1 cup butter or margarine, softened
  2. 1/2 cup brown sugar
  3. 1 tsp vanilla
  4. 1 tsp baking soda
  5. 2 cups rolled oats
  6. 1 1/4 cups flour
Instructions
  1. Preheat oven to 350F.
  2. Cream butter and sugars. Add vanilla, and beat until fluffy. (Or use a wooden spoon, like me!) Stir in flour, baking soda and oats.
  3. Scoop with a 1 inch cookie scoop or roll into balls, and flatten with a fork.
  4. Bake for 9-11 minutes on parchment paper-lined pans.
Adapted from Canadian Lutheran Ladies, Family Favourites Cookbook
Adapted from Canadian Lutheran Ladies, Family Favourites Cookbook
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Of course, no post is complete without more kid photos.

Three kiddos Cael
Briar

Jude

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

**Three siblings of different sizes
**Cael playing soccer, all handsome
**Jude learning how to ride the scooter
**Little Miss Briar

Cinnamon Sugar Biscotti

Squares and Cookies | December 11, 2013 | By

So I stumbled onto this cookie exchange while browsing through blogs. You make a donation to ‘Cookies for Kids’ Cancer’, which help with research, etc., so it’s really a great cause, and a great way to get in touch with other bloggers in your country! (Not to mention new ideas and COOKIES!) At this point, I’ve received one package of cookies, and two are at the Post office, just calling my name. But of course, due to kids, one vehicle, snow, and other circumstances…. I haven’t gotten to them yet! But I’m itching to get my hands on them to find out what they are!
Biscotti dough

For my cookies, well, I didn’t know what to do. I was really going to do a traditional family recipe, but I scratched that and did the total opposite. Though, I’m not sure why. Anyhow. I’ve been wanting to try out biscotti for quite some time now, and it just seemed like a good chance to try it out. I didn’t know much about it, other than that it’s twice baked, and awesome dipped in tea/coffee/hot chocolate. I also know that I love cinnamon and coffee/tea/hot chocolate. So, 1 + 2 = cinnamon sugar biscotti. Or some such thing.
Circle?

Here goes! Next time, I think I’d omit the coffee chocolate chips, and make pour some cinnamon and sugar on top of the cookies as well, but hey – first try, eh? Also, sorry for the non-natural-light-photos… I was crunching for time, and had to make them at night. 🙂

Cinnamon Sugar Biscotti

 

 

 

 

 

 

 

 

 

Cinnamon Sugar Biscotti
Crunchy biscotti + cinnamon and sugar!
Write a review
Print
Cookies
  1. 1/4 cup margarine, softened
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. Pinch salt
  5. 3 eggs
  6. 1 tsp vanilla
  7. 2 1/2 tsp baking powder
  8. 2 3/4 cup flour
  9. Coffee flavoured chocolate chips (optional)
  10. 1/3 cup brown sugar
  11. 2 tsp cinnamon
Glaze
  1. 3 tsp milk
  2. 1 cup icing sugar
To dip
  1. 1/3 cup brown sugar
  2. 2 tsp cinnamon
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Cream together margarine, and sugars. Add salt, eggs, and vanilla. Mix well.
  3. Stir in flour and baking powder until smooth. Fold in chocolate chips (if desired).
  4. Divide dough into 4 even balls. shape each into an 8 inch log, slightly flatten. Place two on the baking sheet.
  5. Mix together cinnamon and sugar. Sprinkle cinnamon sugar onto the two flattened logs. Cover with remaining logs and pinch together on the sides.
  6. Bake in oven for about 20 minutes, or until middle is set and slightly golden. Let cool on a rack for 1 hour.
  7. Slice diagonally into 3/4 inch strips. Place on cookie sheet, and bake at 350F for 8 minutes. Flip cookies, and bake for another 8 minutes. They should be dry to the touch. Let cool on a wire rack.
  8. Mix together glaze until smooth. Coat ends of biscotti with glaze, dip in second amount of cinnamon sugar.
Notes
  1. Great for dipping in your tea!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Cinnamon Sugar Biscotti

 

 

 

 

 

 

 

 

 

Ta da! Enjoy those biscotti!

And a teaser of the boys and one of their uncles… Just have to do it!  I painted my kitchen [again!] too!
Les gars

THE BEST Chocolate Chip Cookies + some crazy life stuff

**Just a warning – this is going to be a llloooonggg post.  But I hope you enjoy it enough to read it all!  :)**

Okay, here’s just how crazy I am.  At the moment, I’m FINALLY uploading my wedding pictures (from June 2010) to be developed…  I don’t have any printed off.  And I’m dead serious.  (Have I mentioned I am the queen of procrastination?  Because that’s true too.)  Not to mention baby pictures.  We have a baby?  You’d never know by my empty photo frames.

Anyhow.  We had a great, crazy, busy weekend.  My grandmother’s party was a hit.  I survived the 5K run.  Mother’s Day has come and gone.  All that in 2 days.  And it just hasn’t seemed to have slowed down very much.  I’ve had time to post, I won’t deny, but I’ve chosen to chillax instead.  Right now, I’m really still chillaxing.

I have to share this picture with you.  I just stumbled on it in choosing what pictures to get printed (this is a most certainly…).

You see, my brother Caleb got the brilliant idea of a turban for Cael a few months ago.  And now I do variations.  How do you like Biker-Cael-with-the-Cheesies?  I think he’s pretty darn cute, to tell the truth.

So!  I thought I’d  let you in on the 75th Birthday Bash.  The cake turned out pretty good (gave me a huge headache, but worth it… right?).  Along with my pan of squares, orange vanilla scones, two batches of shortbread cookies, AND 20 roast beef wraps.  I was flying on Saturday.  Literally, flying.  And slightly scared of crash landing in my mess of an icing-filled kitchen.  Mother’s Day, we went out for breakfast, and then we went for ice cream that evening too.  🙂

How do you like my grandmother’s cake?

Doesn’t she look great for 75?  If I didn’t know it, I would have guessed 65, seriously.

AND NOW…  I’ll share some food with you.

I made and photographed these awhile ago.  They are a standard in every household, but I like to believe that these are the BEST of their kind.  Give it up for Chococlate Chip Cookies!

*Warning – this makes a big batch.  But they go fast, so don’t even worry about it!*

This recipe is from a family friend.  The recipe says that the oatmeal is “optional”, but I would say that it is actually quite MANDATORY.  You choose in the end, but I’d advise adding oatmeal over not.  🙂

Chocolate Chip Cookes
Yields 4
The best chocolate chip cookies! Chewy and crisp around the edges - absolutely the best!
Write a review
Print
Ingredients
  1. 2/3 cup vegetable oil
  2. 2/3 cup margarine, softened
  3. 1 cup sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 2 tsp vanilla
  7. 1 tsp salt
  8. 3 cups flour
  9. 1 tsp baking soda
  10. 1/2-1 cup oatmeal (I use almost a cup most of the time)
  11. 2 cups chocolate chips
Instructions
  1. Preheat the oven to 350F and line cookies sheet with parchment paper.
  2. Cream together the oil, sugars, and butter, until nice and yummy.
  3. Add in those eggs and mix until pale and fluffy. Throw in the salt and vanilla. Stir.
  4. Dump in the flour, baking soda, and oatmeal, and mix until combined.
  5. Add chocolate chips and give a good stir.
  6. Drop onto cookie sheets and bake for 10-11 minutes, or until slightly browned. Let rest on cookies sheets for 2-3 minutes, and then transfer to a cooling rack until completely cooled. (Or just eat them <--- that's what I'd actually suggest.)
Adapted from Family Friend
Adapted from Family Friend
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Mix together fats and sugars.  Add eggs, vanilla, and salt!

The batter will look something like this:

Doesn’t it make you want to lick the beaters?

Next, add the salt, flour and baking soda, and beat until smooth.  Add the oatmeal and chocolate chips.

Bake for about 10 minutes (or until slightly browned).  They are awesome RIGHT out of the oven.  And almost equally awesome days later.

Please enjoy these on this nice spring Victoria Day LONG WEEKEND!  Woot.  Do it up.

A new picture, just because.  

The BEST Chocolate Chip Cookies

 

Now if you would be so kind as to not fall asleep while reading these 30 ‘interesting’ things about me!  🙂

30 Day Challenge

Day 6 – Write 30 interesting facts about yourself.

(This could be hard…  But here goes!)

1)  I love baking, but never follow a recipe exactly

2)  I work best under pressure (ie – ‘Queen of Procrastination’)

3)  I took Tourism and Hospitality Management at university

4)  I love doing cross words (but usually end up cheating for a word or two)

5)  Puzzles are awesome

6)  I study best at Starbucks

7)  My favourite thing to drink at Starbucks is a Skinny Caramel Macchiato

8)  There are three books I have read about 10 times each (and would still re-read) – they are all by Eva Ibbotson

9)  I have read through the entire Bible once, and am currently trying to do it again

10)  I married my high school sweetheart

11)  I am so glad I did

12)  I have the cutest little boy in the world, who laughs when he burps or farts (quite a boy, huh?)

13)  This summer will be the first time I’ve ever stood in a wedding other than my own

14)  I have an addiction to mustard coloured things

15)  I love my middle name

16)  I love wearing dresses, but I also love jeans – it’s a toss-up

17)  I love reasons to dress up

18)  I love kissing my hubby

19)  I love taking university courses (it makes me feel successful)

20)  I haven’t weighed myself since the day before I gave birth to my son

21)  I own a TON of Coke Cola memorabilia, but rarely drink the beverage

22)  I no longer have an appendix

23)  I was born with a cleft palate in my soft palate

24)  I have had the same group of 4 friends since grade 5

25)  I love to drive.  Like, I REALLY love to drive.

26)  Road trips are my dream vacation (well, other than touring France, England, and Italy)

27)  One of my favourite foods are Ribbits (Which are really bad for you, and you’ve probably never heard of them, but you should really try to find them, BBQ them, and eat them.)

28)  I love superhero movies

29)  Ice cream is one of many of my all-time favourites

30)  I am a firm believer in the death, and resurrection of Jesus Christ.  He is my Saviour.

There you have it guys.  You should know me a lot better now.  If I’m ever sad, or grumpy, buy me some ice cream or a Skinny Caramel Macchiato, and I’m good to go.

What do you think?  What did you find ‘interesting’?  Whatcha doin’ for the long weekend?

Peanut Butter Cream’wiches

Can I just say that I have a lot on my mind?  Because I completely forgot to do the 30 day challenge on my last post.  So I figured I’d better post sooner to make up for it (and to share more food because, you know, I bake WAYY too much and am WAYY behind in my posting, so I’ve given up taking photos of a lot because there’s just so much!)  Wow.  That was a mouthful.  Or an eyeful…  whatever.

30 Day Challenge

Day 5 – A time you thought about ending your own life.

I’ll have to give you the truth.  This is not life shattering, and not interesting in the least…  But I can’t say I’ve ever thought about that.  Ever.  Honestly.  Life is great.  Even when it’s not, I don’t think it’s smart to ‘play God’, if you know what I mean.  It’s not really our choice to end our lives.  Yes, they are our lives, but God has given them to us, and He’ll take them away soon enough, when He deems the time is right.

And now I’ll get to the rest of the crazy.  First of all, it’s 10:30pm and I’m still baking.  A cake to be precise.  A cake with 8 eggs and 8 cups of flour (ie – a BIG cake!).  The reason for this cake, is that my grandmother is turning 75.  And we’re throwing a party for her.  A big party.  That’s right, the cake needs to be bigger, so onto the chocolate layer I go.  (Well, after this post.)

Second of all, I have a zillion other things to bake tomorrow, plus decorate the cake.  Decorating cakes for me, is a time when everyone should probably stay out of the house kitchen.  I get kind of tense.  I hate to admit it, but it’s true.  Like, don’t look at me, don’t watch me, don’t speak to me, don’t even breathe around me.  Please.  (My poor, poor hubby…)

Thirdly, on Saturday, there is a 5k run/walk, and I’m registering… right now for it.  Kicking myself in the head, really a race?  Man.  I need to get back in shape.  I’m petrified…  But hopefully I’m still alive afterwards, because that’s also the day of the party for my grandmother, AND I have to make sandwich-type food that day too.  Hopefully there’s an urn of strong coffee somewhere in my travels that day.  An urn.  Not a mug.  Not a cup.  A 20 cup urn.  And chocolate.  And ice cream.  Okay, I’m getting in way over my head now (or I’m just over-tired and actually sharing with you what’s going through my brain).

Okay, and now, I’ve just spent half and hour trying to find a recipe that I made (I DID make it…  it DID exist at some point, somewhere) without success.

 

Nix that!!  I just found it!  Okay folks.  Let the recipe sharing begin.  I found this recipe on the Novice Chef, and made a few changes.

Peanut Butter Cream’wiches  (The EGG-LESS version – not on purpose)

1 cup shortening

1 cup sugar

1 cup brown sugar

1 Tbsp vanilla

1 cup peanut butter

1/2 cup water

3 cups flour

2.5 tsp baking soda

Preheat oven to 350.  Cream together shortening, and sugars.  Mix in vanilla, peanut butter and water.  Add flour, and baking soda and mix until well combined.

Roll into 1 inch balls and then roll into white sugar.  Place on cookie sheet and press with a fork.

Bake for about 8 minutes.  Cool, and then fill with Peanut Butter Filling!

Peanut Butter Filling

1 1/2 cups peanut butter

1/2 cup margarine, softened

1 cup icing sugar

1 Tbsp vanilla

1 tsp salt

Cream all ingredients together, until smooth.

Fill those cookie cream’wiches!  (Remember – wait until they are cooled first, or you’ll have peanut butter soup between two cookies.)

**NOTE:  The first thing I baked in my own house, and I was pumped to make them.  New house, peanut butter cookies with PEANUT BUTTER FILLING?!  Who wouldn’t be pumped?  Anyhow, I started putting things together in a mixing bowl, and discovered there were no eggs.  Devastated, or what?  I decided to improvise…  So that’s how the recipe changes came about.  If you want your cookies too look as pretty as the Novice Chefs, use eggs.  Just thought you should know.

In ending this post tonight, I just wanted to share a passage with you guys.  I read it yesterday, and I found it really encouraging.  You’ll find it in the Psalms.

“Make me to know your ways, O LORD;  teach me your paths.
Lead me in your truth and teach me, for you are the God of my salvation; for you I wait all the day long.”
Psalm 25:4-5 ESV

The whole chapter is really great, but these two verses just really stood out to me the other morning.  Teach me, lead me.  That is what I want.

Have a great Friday, and weekend following!

Date Oatmeal-Goodness Cookie Sandwiches

Squares and Cookies | April 30, 2012 | By

Ever had one of those weeks?  You know, the ones where you feel like PMS is a permanent illness?  Because that’s just about how I felt this week.  Man.  It was bad.  Talk about mood swings, and chocolate cravings…  haha.

I did a ton of baking and cooking the last of the week, but have no pictures to prove it.  I WILL take pictures.  I WILL get the camera out.  I WILL.  I WILL.  (I’m going to keep chanting that until it happens, okay?)

Thursday was baking day, for the most part, and Friday cooking.  Jeudi consisted of raisin bran muffins, Nanny’s Cinnamon Rolls, garlic croutons, and cooked chicken.  Vendredi was stuffed potatoes (best kind ever – I vow to share this recipe with you in due time), chicken quesadillas, garden salad, and blueberry pie.  Whew.

{I just HAD to include this photo – he’s being such a goose here, and he’s just TOO cute!}

By the time Friday was over, all I wanted to do was eat and sit down, and eat, and sleep, and… eat.  So eat I did.  And do I ever feel gross today.  Totally worth it though, I must say.

And!  Kudos to Second Cup.  They have new Maple Lattes out, and they are all kinds of amazing!  I could have had about 5 today.  I remained slightly not content with one…

So in my first post on cookies, I mentioned these as one of the kinds of cookies that I really enjoy.

Date Oatmeal Cookie Sandwich

1/2 cup margarine, softened

1/2 cup lard

1 1/2 cups brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

Pinch salt

3 cups quick cooking oatmeal

Preheat your oven to 350F.

Cream together margarine, lard, and brown sugar.  Blend in  eggs and vanilla.  Add in flour, baking powder, baking soda and salt.  Mix in oatmeal, until combined.

Next, roll the dough out, about a 1/4 inch thick.  Cut with a circle cookie-cutter.

WARNING – Cookie cutters are dangerous!  Mine broke on me, and give me a nice little cut on my finger.  Ow.

But I kept at it.  Bake these cookies for about 10 -12 minutes.  Give or take a little.

Let the cookies cool, then they’re ready for some filling.  As you may have noticed, I didn’t stick to date filling for all of these.  My brothers are averse to dates, or so it seems.  So I did them a favour, and filled half of my sandwiches with white buttercream icing.  I’d much rather the dates, but hey, that’s preference for you.

Date Filling

2 cups chopped dates

1/4 cup brown sugar

1 cup water

1/4 cup orange juice

Cook about 10 minutes, until thickened.  Cool.  Easy peasy,

*Just a note – You will have dates leftover.  I would just use them in a second batch (you can refrigerate them for quite awhile), or eat them on your oatmeal for breakfast – they are SO good.*

30 Day Challenge

Day 3 – Your views on drugs and alcohol

Now for me, this one is pretty easy.  No, and… no!  🙂

I’m not your average 20-something year old gal.  I avoid both of these entirely, unless you count the alcohol in vanilla extract that I use in baking.

I see no point in destroying my body, or losing control to a substance.  I can also have plenty of fun – sober.  I don’t believe that we should let things control us.

“And do not get drunk on wine, for that is debauchery, but be filled with the Spirit.”  Ephesians 5:18 (ESV)

I think it would be much more constructive to pray, read the Bible, and live the life described there – to be filled with the Holy Spirit – than to be filled with spirits and not able to control myself.  I want to know what I’m doing, not forget whole evenings.  I don’t enjoy being sick either, so count me out of being hung over.  Please.

I know many people will not agree with me on this topic.  But these are my views, I’m just sharing.  Think it over.  🙂

What is your favourite kind of cookie?

Chocolate Chip Squares and Little Helpers

Squares and Cookies | March 26, 2012 | By

This post is going to be fun.

It will be fun, you see, because it was a fun baking experience – because I got to bake with three precious little girls.

Now you see, if you knew me in my kitchen (ask my hubby for verification!), you would never think that I would be able to handle this.  When I bake, I’m flying.  Well actually, when I live (which is well, always) I fly.  For some reason, it’s a go, goooo, GO for me all the time.  I can be seen literally running through the house at times if nobody is around, and perhaps at times when people are present.  SO – baking with others is normally a task for me.  I just don’t have time!  Well, I just don’t take the time…  But this day, I did.  And I’m so glad for it.  It was a great time with these three, and they even said that they had fun!  I was super happy about that.

This recipe is super easy.  It was one that my grandmother would set me to making, because it has few ingredients and it’s pretty hard to mess up (which I HAVE done, but they taste good no matter what anyhow).  For these, I always use a wooden spoon.  Also because of Nannie.  She liked using wooden spoons for quite a few things, and it stuck.  These squares are so easy to stir by hand that it’s really and truly a waste of time to get a mixer out and messed up.

Chocolate Chip Squares

2 eggs

1 1/2 cups brown sugar

2/3 cup oil

1 tsp vanilla

1 1/2 tsp baking powder

1 tsp salt

1 1/2 cups flour

1 cup chocolate chips

Preheat oven to 350.

Stir together eggs, brown sugar, oil, and vanilla.  Add baking powder, salt and flour.

Stir until combined.

Add chocolate chips.

Pour into a greased 9×9 pan.  Bake for 25-30 minutes.

Lick dough off of spoon.

They’re really nice and gooey…. and chocolaty too.

Enjoy.

We also made homemade old-fashioned strawberry ice cream later on that day.  With a crank outside in the snow.  It’s really quite cool.  It takes awhile, but it’s most definitely worth it.  (But it’s not low-calorie by ANY means!  Haha.)

It.

Is.

SO.

GOOD!

So, that was my really great day with these three great little ladies.  Hope you enjoy the squares.

Do you take your time to bake?   Or do you fly, like I seem to?

Peanut Butter Cookies

Squares and Cookies | March 15, 2012 | By

Guess what?  This past weekend was really great.  I got some things done.  Hung out a bit.  Y’know.

But it was also….  Well, let’s just say you are about to see how clumsy I am/how a LOT of my days turn out in the end.  I took most of the afternoon on Saturday to make some baby food.  Cael is an eater.  I mean, he eats.  And eats.  And eats….  Get the picture?  (But still no teeth!)  Anyway.  I had to make him some food.  And I was feeling really good about it.  A real domestic thing to do.  Get the picture?  La-ti-da, cooking and blending away.  I made him some date oatmeal, carrots, and corn.  They looked SO pretty – the colours are great.

Nice, right?  Not for long…

And then, I went to put them in the freezer.  If you’ve ever been in our home, you might understand.  For those of you who haven’t, let me explain.  The freezer is like a time bomb.  It ticks, and the trigger is someone who’s in a hurry (ME?!), trying to shove something in the zero space that remains.  It’s like trying to fit a 13th muffin in a 12-cup muffin tin.  Or maybe a 13th AND 14th.    Either way.  This is what happens.  Regularly.

Except normally, things aren’t still runny.  And don’t spill all over the floor.

Sigh.  All my work.  Oh well, I suppose.  Ever had these moments?

Back to the baking…  So, I got another request.  This time – Peanut butter chocolate chip cookies “that stay nice and moist”.  Now I must say, I LOVE the peanut butter/chocolate combo.  But.  When it comes to cookies, they need to be strictly peanut butter.  So I always use peanut butter chips.  Chocolate chips can be substituted easily though.  Definitely.  (Really though,  I guess I could do chocolate chip peanut butter cookies… 😉  )

Anyhow…  I love peanut butter cookies.  But the thing is – I hardly ever get to make them BECAUSE of silly allergy rules in the schools.  Cookies are such a great snack in lunches.  My brothers take cookies to school all the time (SOMEBODY’S gotta eat all those cookies we’re making!), but they can’t take peanut butter cookies.  So.  Solution is to bake them on weekends, or extended breaks.  This week is March break, problem solved.  (Not that I don’t eat a ton of them too, I’m addicted.)  Again, they don’t look perfect.  I don’t use a proportioned scoop (I have that gripe… remember?), but you totally could if you want (I know some people just can’t help it, I understand…).  🙂

Peanut Butter Cookies

1/2 cup margarine, softened

1/2 cup peanut butter

1/4 cup sugar

1/2 cup brown sugar

1 egg

1 1/4 cup flour

3/4 tsp baking soda

Pinch salt

1 bag peanut butter chips (or chocolate)

Preheat oven to 350F.  Mix together the margarine, peanut butter, and sugars.

Add egg and salt, mix.  Mix in flour, and baking soda.  Should look something like this:

Now’s the time to add the peanut butter (chocolate) chips!  I drop these cookies by the spoonful, but they can be rolled into balls too and pressed with a fork if you want.

Bake for about 10-12 minutes (they should be just brown around the edges).

These cookies stay awesomely chewy [and yummy] stored in an airtight container.

Hope you enjoy!  Bon appetit!

How was your weekend?

Dad’s Molasses Cookies

My dad eats almost anything.  Actually, he WILL eat anything.  But there are a few things he doesn’t like.  One of those things is celery – weird eh?  But there are many things that he does like.  And one of those things is Molasses Cookies.  When I was little, he was a stay-at-home dad for a few years.  And this was one of his specialties.  Surprised?  My dad can cook, AND bake.  He’s really good at it, actually.  Anyways, he used to make these for me all the time.  He even wrote by the recipe, “Kayleigh likes these”, to help him remember which recipe it was he used.  Now, he runs his own business, and doesn’t have near as much time on his hands to bake.  So, I make them.  For him.  I love baking when people love to eat my food.  🙂

Anyhow.  These cookies are the perfect cookie.  They are nice and moist and chewy, and stay that way for about a week (not that they last that long normally…).  I used to hate to make these (when I was 12 or so), because they are rolled cookies, and I though they took too long.  But now, I really don’t mind making them.  They are so good, and really don’t take that long [at all].  We found the recipe in an old hospital cookbook, but we made some changes to it (and they’re wayyy better now).

Dad’s Molasses Cookies

3/4 cup shortening

1 cup brown sugar

1 egg

1/2 cup molasses

2 1/4 cup flour

2 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1 tsp cloves

Pinch salt

So – First, preheat oven to 350 F.  Then mix together the shortening, molasses, and brown sugar.

And now, add that egg and beat it in.  Then, add your flour, baking soda, and spices.  Mix well.

Then comes the rolling part that I used to hate so bad (but really, truly thoroughly enjoy now).  Roll into 1 1/2 inch balls (or smaller if you like smaller cookies).  After you roll them into balls, roll them into white sugar so that they’re evenly coated.

So yummy.

Next, press with a fork, and throw into the oven for about 10 minutes (truthfully, I put mine in for 11, and they are perfect, but it depends on the oven).

You will know they are done when they look dry.  Not dry but not wet… get what I mean?  This is about what they look like:

Yummy.

Cael can pull himself up to standing now – all by himself.  I turned around the other day, and he was using the laundry basket as a stabilizer, just standing there.  He scared me half to death.  I can’t believe he’s doing that already.  He just started crawling this past week!  Ohmydear.  How fast they do grow… !  I really have to keep a close eye on him now.

Keep checking, because soon I’ll be posting a red velvet adventure, and some peanut butter love too.  🙂  Oh!  And linzer cookies too!  My mother-in-law bought me some heart cutters to make some (as I’ve never tried), and I really want to try them out!

Oh.  And I have joined Facebook too.  Check me out at www.facebook.com/foreverfaithandfood/  !! www.facebook.com/whisksandwoodenspoons.

(Sorry, I couldn’t help myself.  They just looked SO good.  And it was.)

Are there any foods that always remind you of your childhood?  Fond memories?