Herb de Provance Cranberry Shortbread cookies

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At the rate I’m going, I might as well start referring to my blog as a cookie corner!! While, I’ve clearly proven I’m crazy for cookies – there’s something about a sweet and a touch savoury shortbread cookie!! This particular recipe has a good crunch to it, it would hold it’s own next to any cup of tea – a pipping cup of coffee or hungry little ones looking for a yummy snack.

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Also, I can’t even describe the amazing smell of these as they bake – almost like spring time flowers. You can thank the herb de provance!!

Can we talk about this AH-MAZING herb blend … since discovering it late last year – I pretty much add it to everything under the sun!! Cooking beef –   herb de provance ; lamb – herb de provance ; salad dressing – herb de provance ; making muffins … herb de provance and cookies, dude – that could do with some herb de provance!! It’s a combination of Rosemary, Marjoram, Thyme, Savory and lavender aaaahhhh soooo good!!

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Dear I say, these may be my absolute favourite non-chocolate related cookie ( I had to be specific, because we all know nothing can come between me and a chocolate chip sea salt cookie fresh from the oven!!). It’s THAT delicious!!

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Herb de Provance Cranberry Shortbread cookies

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 1/2 cups sifted all-purpose flour

1 tablespoon Herb De Provance

1/2 cup Dried Cranberries

1/4 teaspoon sea salt

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Directions:

Cream together butter and sugar.  Add egg and extract.

Add flour, Herb de Provance, cranberries and sea salt. Mix until combined.

Divide dough and shape into 2 long cookie-logs.

Wrap each in parchment paper and freeze until firm, about 1 hour.

Preheat oven to 375. Cut into 1/4-inch-thick rounds and bake for 17 minutes.

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…. And then, you’re more than welcome to send me some 🙂

p.s … I apologize for all of the double exclamation mark-ness of this post … they just make me that excited (!!)

The Great Food Blogger Cookie Swap : Cranberry Orange Dark and Stormy Cookies

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Guuuuuuuuuuuuuuyyyyyysssss….. first, I have to apologize — the site was down and I’m suuuuuuuppppeerrr late in posting this recipe!! Unless, we can all rewind and pretend we’re back at last wednesday?!?!

I’m sure we can all use a couple extra hours around this time of year – do we have a deal, or do we have a deal?!?! Gooooooooooodddddd deal.

I have booze to convince you if I already haven’t :).

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But first, take a gander at these amazing cookies I received as part of this year’s Great Food Blogger Cookie Swap!!

IMG_0244 This is my third year participating, and it’s pretty much like an early preview to christmas every time I receive a package — aannnnndd best of all, we make some major dough in support of Cookies 4 Kids, bringing awareness to childhood cancers!! It’s a total win-win.

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I received a gorgeous dozen Chocolate pistachio sables from the amazing Stacy of The Little Red Button … 4 words – Melt.In.Your.Mouth … seriously soon good!! And I also received a dozen scrumptious dozen Chewy Maple Syrup Fudge Cookies from Marie of Food Nouveau …. they totally had this Canadian Girl smitten!! Thank you thank you thank you to both of you!!

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I know every year, amazing cookies are created for this special event, and in the past I’ve stuck with familiar holiday season flavours and to be frank, why fix something if it aint broke ( that’s probably not close to the saying, but you know what I mean). The base of my cookie was the flavour of ginger beer … a HUGE trinidadian classic around this time of year.

And it got me thinking/googling for cocktails with a ginger beer base…. hence the dark and stormy – throw in some orange and cranberry for a little zing and we have ourselves a killer cookie!!

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I will warn you, this recipe yields a lot of cookies … like A LOT … I originally needed to only make at least 36 … let’s just say I made over 75 cookies with this recipe – you could easily make the cookies larger ooooorrrr cut the recipe in half.

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Cranberry Orange Dark and Stormy Cookies

Ingredients

  • 1 ½  cups unsalted butter, softened
  • 2 ½  cup brown sugar
  • 2 large egg yolk
  • 2/3  cup gingerbeer
  • 1 tsp rum extract
  • ½ tsp orange extract
  • 2 ½  cups all purpose flour
  • 2 cup bread flour
  • 2 ½  tsp baking soda
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp cornstarch
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp orange zest
  • 1 tbsp mixed peel
  • ¼ cup crystalized ginger, diced
  • 1 cup diced cranberries

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Directions: 

  •  Preheat oven to 325 degrees.
  • In a stand mixer, cream together the butter and brown sugar. Add egg yolks and rum extract and mix until just combined.
  • Add beer and mix again until just combined.
  • Add flours, baking soda, baking powder, salt, cornstarch, cinnamon, ground ginger, and orange zest mix until just combined.
  • Add in mixed peel, crystalized ginger and cranberries.
  • Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets – note the cookies will spread.
  • Bake at 325 for 14 minutes.

I hope you all have a beautiful holiday season …. I’m sure I’ll be back with a couple more posts before the new year 😉

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Orange Cranberry Muffin Cookies

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We’ve got some cookie, cake, muffin top, biscuit type action happening here!!

These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.

Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.

I feel like my recipe is going through an identity crisis!!

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Does it all cancel out, if it’s deeeelicious?!

Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?

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Oh the holidays … soooo darrrrrnnn tootin fun!!

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Orange Cranberry Muffin Cookies

Cookie Ingredients

1 1/2 cups flour

½ cup cake flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries

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Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

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Directions

In a small bowl, combine topping ingredients. Set aside until you are ready to use.

Combine flours, baking powder, and sea salt in a bowl, set aside.

In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.

Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .

Bake for 15 minutes, at 325.

Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.

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Not-so-traditional Irish Soda Bread

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HAPPY ST. PATRICKS DAY!!

Confession : I’ve posted many st.patty’s day appropriate snacks on LTSL but, can anything compare to delicious bread fresh from the oven slathered with butta … not even butter or forget margarine … you want enough butter on this pot of gold, that you start calling it butta …

Unlike most celebrations, instead of celebrating with cake today … you need bread. Stick a candle in it, do a little jig, pour yourself a drink annnndddd celebrate!!  You also need this Not-so-traditional Irish Soda Bread because you’re responsible and when you OD on Guinness, green beer or (and) whisky tonight, you know you’re going to want to curl up with something delicious.. or you could just be like me and truly believe break fixes everything.

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Also this bread is actually easier than most.

No rise.

No yeast.

Big win.

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Not-so-traditional Irish Soda Bread

 Ingredients

3 ½ cups all purpose flour

1 cup pastry flour

3/4 cups granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup cold margarine

2 cups cranberries

1 tablespoons fennel seeds

2 1/2 cups milk

1 tbsp + 2 ¼ tsp Cream of tartar

1 large egg

1 Tsp Orange extract

3 tbsp cornmeal

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 Instructions

Preheat oven to 350°F. Generously butter heavy cast iron skillet and sprinkle with cornmeal.

In a medium dish, combine milk and cream of tartar. Refrigerate until ready to use.

In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.

Add margarine; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in cranberries and fennel seeds.

Whisk together egg and orange extract. Gently fold into milk mixture.

add to dough. Stir just until well incorporated.

Transfer dough to prepared skillet; smooth top, mounting slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep “X” in top center of dough.

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Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.

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Hope you have a lucky St. Patrick’s day my little leprechauns xo

The Great Food Blogger Cookie Swap : Saffron, Rosewater, Cranberry, Pistachio Cookies

Tis the season for love

Tis the season for family

Tis the season for cookies

Tis the season for giving

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This year I had the amazing opportunity to combine my love of family, cookies and giving to again participate in The Great Food Blogger Cookie Swap. All participants, besides getting to bake and ship a little extra sweetness into the homes of fellow food bloggers, also supported COOKIES FOR KIDS’ CANCER. It was a double-whammy giving situation.

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Speaking of giving…  Kristy, Ali & Katrina and Tina each sent me the most delicious, melt in your mouth , delectable delicacies from their kitchen. I may be incredibly biased but I SCORED big time with these cookies .. I wish I could say I savored each one … but I didn’t. I definitely attacked them, ala cookie monster!! I don’t even think any of the cookies stood a chance of lasting a couple of days!!

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But, the giving didn’t stop there!! I too got to send 3 amazing food bloggers a box of yum!! I wanted to play on the bright festive colours of the season, but also add a punch of flavor!! And after seeing the blogs of Jane, Sylvie & Carole I knew I had my job cut out for me – these bloggers not only take amazing photographs, let’s not even get started by how much I was drooling over their amazing recipes!!

My lovely matches each received over a dozen Saffron, Rosewater, Cranberry, Pistachio Cookies. Not your typical Christmas cookie, but they are sure to have folks coming back for seconds!!

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 Saffron, Rosewater, Cranberry, Pistachio Cookies

INGREDIENTS:

1 1/2 cup coconut oil

1 1/2 cup brown sugar, packed

1 cup granulated sugar

3 egg

1 1/2 Tbsp Rosewater

1 Tbsp vanilla extract

4 1/2 cup all-purpose flour

2 tbsp cornstarch

1 tbsp baking soda

1/2 teaspoon sea salt

3/4 tbsp Saffron powder

3/4 tsp cinnamon powder

3/4tsp nutmeg

3/4 tsp ground cardamom

1/2 tsp ground ginger

3 cups Cranberries

1 1/2 Cup Chopped Pistachios

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Drizzle

1 cup ready made frosting

2 tablespoons Rosewater

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DIRECTIONS:

Cream together the softened coconut oil, sugars, egg, and Rosewater and vanilla extract .

Add in the flour, cornstarch, baking soda and sea salt, saffron powder, cinnamon powder, nutmeg and ground ginger. Beat on medium-low speed until combined.

Stir in Cranberries and pistachios.

Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, take cookie dough out of the refrigerator and preheat oven to 350 degrees F.

Bake for 12 – allow them to cool on the sheet for at least 3 minutes.

Transfer to a cooling rack.

Once all of the cookies are baked, and completely cooled.

In a medium sized bowl combine sifted confectioners’ sugar and rosewater. Mix until a glaze is formed – feel free to add more rosewater if you prefer a thinner drizzle.

Then, drizzle over the cookies.

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May your holiday season be filled with love, family, cookies & a little extra giving!!

Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage

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Holy jumpin jones … do I have a pizza recipe that’s about to blow your mind!!

But first, a little story …

A couple of weeks ago Food Bloggers of Canada advertised for their members an opportunity to participate in The Little Potato Company event – each lucky blogger would recipe a couple bags of spuds – make something jazzy – blog about it – and we’ll all live happily ever after.

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So I entered. I did so without even thinking much about it … seriously, this little blog wasn’t going to get the chance – there are so many stinking out of this world bloggers that are members of Food Bloggers of Canada , why would I get the chance of spud serendipity?

Fast forward 2 weeks … and this shows up!! 2 Bags of Something Blue Potatoes & 2 Bags of Fingerlings

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Of course, the first thing I do is call my mom. And this is how the conversation went ;

“Ma, you need to come to my hose to eat potatoes … I just scored 4 wicked cool bags”

“For free?”

“ yes mother, for free …please come over”

“Dear child, no one in their right mind gets as excited as you do over potatoes … but I’ll be over as soon as possible” 

I wish I made that up. I WAS PUMPED!! The Little Potato company chose me … and I hope I did them proud with my

Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage.

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While I was compensated with these potatoes, all opinions are my very own … and now, the good – bad – and beautiful about these little taters.

 Yays:

–          They are little, cute and perfect for roasting alongside your holiday meal

–          LOVE the packaging and how compact they fit in my tiny refrigerator

–          LOVE the burst of blue

–          LOVE the thin skin

–          LOVE that this is a Canadian company

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Nays:

–          I wish the purple run throughout the potatoes ( this may be me, just being picky)

The Beautiful :

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And now, let’s talk pizza.

Seriously when it comes to pizza – quality matters to me, especially when I’m making it at home. I want fresh – I want exotic – I was sweet- spicy – tangy – rich – a crunchy crust, and chewy dough… and I want it to all work together … read : Pizza Snob. And this one … BLEW MY MIND. It’s not too spicy, but there’s a kick and the honey … oooohhh the honey … and the sage … and the walnuts.

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Honey Drizzled Turkey, Cranberry, Sweet Chili Walnut Blue potato pizza with crispy sage

 Pizza Dough (you can of course, also use store bought!!)

3 Cups Flour

1 Tbsp quick acting yeast

1 Tbsp Sugar

2 Tsp Sea Salt

1 Tbsp Olive Oil

1 1/4 Cups of Water

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Directions:

In a large bowl, combine flour, yeast, sugar, olive oil and water. Mix until well combined.

Pour out onto a floured surface, and knead until a smooth ball forms.

Using the original bowl, lightly spray grease. Place your dough back in, and allow to rise for at least 30 minutes.

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The Pizza

Ingredients:

10 small purple potatoes  thinly sliced, about 1/4 inch thick
½  cup olive oil, divided ¼ cup x ¼ cup

3 cloves minced garlic
1 tsp sea Salt

1 Tsp ground black pepper

1 Tsp curry powder

1 Tsp cinnamon powder

½ tsp ginger powder

½ tsp ground cardamom

¼ cup sliced brie cheese

½ cup thinly sliced turkey kielbasa

¼ cup dried cranberries

¼ Cup + 2 tbsp honey ( divided)

1/2 cup walnuts

1 Tbsp sweet chilli sauce

4 fresh sage leaves

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Directions:
Preheat oven to 425 oc.

In a bowl, combine potatoes, ¼ cup olive oil, garlic & spices. Set aside and allow to marinade.

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In a smaller bowl, combine walnuts, ¼ cup of honey and sweet chilli sauce.

Roll out prepared pizza dough.

Top with marinated potatoes

Sporadically spread your cheese

Add turkey

Sprinkle on your cranberries & top with marinated walnuts.

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Bake for 30 minutes.

While baking, in a small frying pan add ¼ of olive oil and sage leaves allow to crisp for 8 minutes. Remove from oil and set aside.

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Remove pizza from oven – add sage leaves and drizzle with 2 tbsp honey.

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Verdict, Mama LTSL Loved the pizza … so did Papa … and I ate it twice again this week aka — grab some The Little Potato Company Spuds and PUMP UP THE PIZZAAAA!!

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Open-faced Pineapple Turkey Summer Slider

It’s Monday, and it seems like your socks need to be rocked.

 Drop your glasses, shake your asses

Face screwed up like you having hot flashes

Which one, pick one, this one, classic

 … *gasp* bad words

Also, that song will now be in my head all day … I’ll be strolling down the street , yelling Eve at the top of my lungs.

 That’s some classy stuff right thhhuuurr.

I annoy myself … on the constant. True story. 

I like it when my food looks pretty, I feel like it’s half the battle.

Especially these days, I’m trying to eat healthy and I know that healthy doesn’t have to taste or look like cardboard but sometimes it can get boring. A woman can only drink so many smoothies, and eat so many kale / spinach salads.

 I’m on a new sweet-salty-savory combo kick these days. And pretty – when life fails, get pretty.

 And then I made this pish-posh meal. It looks fancy pants, but is a breeze – that’s the good stuff. Wow your tummy and guest by making it seem like you got all Haute and bothered, when actually you’ve been sipping margaritas with your feet in the pool all day.

 I actually had no intention of writing about this recipe, therefore I have little to no pictures, but then I tasted it.

And it would be wrong ( and probably a little greedy) if I didn’t sprinkle some sum-sum-summaaa time in your life.

Annoyed. I know. Sorry.

 Open-faced Pineapple Turkey Summer Slider

Grilled Pineapple:

Ingredients:

1 Large Pineapple

 Directions:

Slice the pineapple into 1inch rounds – set aside, as you will grill these at the very end.

 

 Sweet Onion Bourbon Jam:

Ingredients:

5 Large onions

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Bourbon Rum

1 Tsp. Sea salt

 Directions:

Finely slice each of the onions – no need to be neat, they will melt down either way.

Over medium heat, add 1 Tbsp Extra virgin Olive Oil.

Add onions to pan and brown for 25 minutes.

Add 1 tbsp. of bourbon, cover and reduce heat to low.

Allow to cook for 40 minutes, mixing occasionally.

 The onions will caramelize and begin to melt down. Add sea salt.

Remove from the heat and set aside for your burger

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Turkey Rye Burger:

Ingredients:

1 Lb Ground Turkey

1 large egg

4 Cloves of Garlic – minced

¼ cup fresh parsley – chopped

1/2 Tbsp Sea Salt

½ Tbsp Ground pepper

½ Tbsp chilli flakes

2 slices of day old rye bread broken into small pieces ( you should end up with about a cup and a half of pieces)

 

Directions:

Mix together all of your ingredients, forming 4 large-thick patties.

Grill your burgers to your liking.

Before turning off the grill, add your pineapples to the BBQ for 2 minutes on each side ( just long enough, to get those delicious char marks)

 

Cranberry Compote:

Ingredients:

4 cups Fresh Cranberries

¼ Tbsp Cinnamon

 Directions:

Preheat oven to 450 oc

Wash and dry your cranberries. Scatter onto a baking tray.

Roast for 40 minutes, turning half way through to avoid sticking.

 Remove from the heat, place in large bowl and add cinnamon. Using a potato masher, mash until smooth.

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 Layer all of your components and chow down!!