Monday, October 29, 2012

Raspberry Almond Muffins

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons canola oil
1/4 cup orange juice
1/2 cup (100g) Greek yogurt
1/2 cup milk
1/2 teaspoon almond extract
1 cup fresh or frozen raspberries
Topping:
1 tablespoon sugar
1/4 cup flaked almonds

1. Preheat oven to 400°F and grease muffin pan. In a large bowl mix together flour, baking powder, baking soda, and salt.
2. In another bowl whisk together egg, canola oil, orange juice, greek yogurt, milk, and almond extract. Add to dry ingredients and stir until just moistened and combined. Fold in raspberries.
3. Divide batter among muffin cups, filling 3/4 full. Sprinkle tops with sugar and flaked almonds. Bake muffins 18-20 minutes until browned on top and toothpick comes out clean.
4. Let muffins cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Best served with a cup of tea!

Makes 1 dozen.



Thursday, October 25, 2012

Witch's Fingers

1/2 cup butter, softened
1/2 cup vegetable shortening
1/4 cup plus 2 tablespoons cream cheese, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
green gel food colouring (I used this product)
whole almonds
1 tablespoon chocolate chips

1. In a large bowl cream together butter, shortening, and cream cheese until smooth. Blend in sugar, egg, vanilla, and almond extract until well combined.
2. In another bowl mix together flour and salt. Add to butter mixture stirring until soft dough forms. Add green food colouring until desired colour is met. Cover bowl with plastic wrap and chill about an hour in the fridge until firm.
3. The dough is very soft so you must chill it to prevent it from becoming sticky. Preheat oven to 375°F and line baking sheets with parchment paper.
4. Form dough into witch finger shapes (about 1/2" thick) and place onto baking sheet. Press an almond into each for the nail and add any extra details.
5. Bake cookies 10 minutes until just golden brown on the bottom. Let firm up on baking sheet for about 5 minutes before transferring to wire rack to cool completely.
6. Place chocolate chips into a sandwich bag and microwave until melted. Cut the corner off and then pipe "cuticles" onto each cookie. Let chocolate set then serve & enjoy!

Makes about 40 cookies. Happy Halloween Everyone!



Wednesday, October 24, 2012

Poppy Seed Citrus Loaf

3 1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons poppy seeds
1 cup butter, softened
1 1/2 cups sugar
1 tablespoon vanilla
3 tablespoons orange zest (about the zest of 2 oranges)
1 teaspoon lemon zest (about the zest of half a lemon)
2 eggs
2 egg whites
2 cups Greek yogurt (I used this product)
Syrup:
1/4 cup sugar
1/3 cup freshly squeezed orange juice

1. Preheat oven to 350°F then grease and line two 9x5" loaf pans with parchment paper. In a large bowl sift together flour, baking powder, and baking soda. Set aside.
2, In another large bowl cream together butter and sugar until light and fluffly. Blend in eggs, one at a time, followed by vanilla and zests.
3. Add dry ingredients to wet ingredients, alternating with Greek yogurt. Start and finish with the dry ingredients. The batter will be thick.
4. Divide batter among prepared pans and bake 40-50 minutes until browned on the bottom and golden brown on top and toothpick comes out clean.
5. In a small saucepan bring sugar and orange juice to a boil then simmer until sugar is completely dissolved. Brush syrup over each loaf and let loaf cool completely and absorb the syrup. Slice & serve!

Makes 2 loaves.





Wednesday, October 17, 2012

Mocha Swiss Roll

1 cup flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
Coffee Buttercream:
1 cup butter, softened
1/2 tablespoon instant coffee powder dissolved in 1/2 tablespoon boiling water, cooled
2 1/2 cups icing sugar

1. Preheat oven to 375°F. Grease and line a swiss roll pan (15x10") with parchment paper.
2. In a bowl sift together flour, cocoa, baking powder, and salt.
3. In a large bowl, beat eggs until thick, foamy, and lemon coloured, about 8-10 minutes at high speed. Gradually beat in sugar then stir in water and vanilla. Blend in dry ingredients.
4. Pour batter into prepared pan and bake 12 minutes until toothpick comes out clean.
5. Invert cake immediately from oven onto a tea towel dusted with cocoa or icing sugar. Peel off parchment paper then roll up cake with towel, starting from short end. Place cake seam side down onto a wire rack to cool completely.
7. For filling, in a large bowl blend together butter and half of the icing sugar. Add half of the coffee mixture, blending until smooth, followed by the remaining icing sugar and coffee mixture. 
8. Unroll cooled cake. Spread half the filling into the swiss roll, roll up, then decorate the cake with the remaining coffee buttercream. Slice & serve!

Serves 8. For best keeping, store in an airtight container. I made this cake for my Dad's birthday and decorated it with some chocolate loonies and sugar paper money!



Saturday, October 6, 2012

Autumn Apple Crumble

Adapted from All Recipes

4 large apples, peeled, cored, and sliced (I used Gala)
1/2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
Topping:
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

1. Preheat oven to 350ºF and grease 8x8" baking dish. Place dish onto baking sheet. In a small bowl mix together sugar, flour, and cinnamon. Place apples into prepared pan then sprinkle sugar mixture over top.
2. In a large bowl mix together flour, rolled oats, brown sugar, baking powder, and baking soda. Add melted butter and stir well until crumbly mixture forms. Sprinkle mixture evenly over top of the apples.
3. Bake crumble for 1 hour until browned on top and apples are tender. Cover with tin foil during the last 20 minutes of baking to prevent over-browning. Serve warm with cream and enjoy!

Serves 4-6.