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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Spicy Sausage Gnocchi Pumpkin Soup

Dipping temperatures outside can only mean one thing, it’s gotta get toasty inside!!

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Can we finally say, soup season is here?!? The temperature has been so weird lately … not that I’m complaining, but we’ve been having warmer than normal days, and then this weekend — hellllloooooo November chill!

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I’ve got a couple of soups floating around the blog, and ironically ( or not so ironically) most of them, have a pumpkin base. It’s the colour … the burst of orange, reminds me of fall. The spices, leave my home smells aaahhh-mazing.

This soup is hearty, its quick, it’s got a kick — aka perfect recipe, to leave you warm, comforted and with a soup baby.

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Spicy Sausage Gnocchi Pumpkin Soup

·         2 lbs Turkey sausage

·         3 Tbsp extra-virgin olive oil

·         1 large onion, chopped

·         3 cloves garlic, minced

·         1 Tbsp Chopped Fresh Thyme

·         2 Fresh Basil leaves

·         1 Dried Bay Leaf

·         ¼ tsp curry powder

·         ¼ tsp caraway seeds

·         1 ½ cups Pumpkin Puree

·         6 Cups Chicken Stock

·         2 cups Water

·         1 tbsp Salt

·         1 ½ tbsp. Black Pepper

·         1 package prepared gnocchi

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Directions:

In a large non-stick frying pan, on medium-high heat brown the Italian sausage 2 minutes on each side.

Remove from heat, and allow to cool. Once cooled. Slice into bite sized pieces.

In a large soup pot, heat olive oil. Add cooked sausage, onions, garlic, thyme, basil, bay leaf, curry powder and caraway seeds. Allow to sauté for 7 minutes. All of your ingredients should start to become fragrant.

Add pumpkin, chicken stock, water , salt and black pepper. Bring to a boil.

Add gnocchi and cook for an additional 20 minutes.

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Dark Chocolate Chunk Chocolate Red Wine Cookies

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Noooooovember … could it beeeeee that cookie season is upon us?!?!

Am I pulling a starbucks, and rushing life?!?

But I have dark chocolate, and red wine, and cookies – all up in one jooooint!! I suppose you could call these adult cookies … as we ma-ture, the relationship ma-tures with us.

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How I met your mother … hah. such a good show, early on. And then, when we found out who the mother was, it was like WHAT THE HECK – WHHYYY – NOOOO. Okay.

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Cookies, to cure the mondays.

Cookies to help with your Halloween tummy ache ( not sure how that works, but what evs.)

Cookies, to remind you, that you should decide what you’re going to make for this year’s Food Blogger Cookie Swap

Cookies, to also help me decide what I should make?!?! — seriously, please help me 😦

WINE + Chocolate = Cookies. That’s the kind of math i can get behind.

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Dark Chocolate Chunk Chocolate Red Wine Cookies

1 1/4 cups flour

1 cup unsweetened cocoa powder

1 teaspoon Sea salt

1 teaspoon baking soda

¼ teaspoon cinnamon

½ tsp instant coffee powder

½ cup margarine

3/4 cup sugar

3/4 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1/2 cup red wine

¾ cup dark chocolate chunks

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Directions

Preheat oven to 375 degrees F.

In a mixing bowl, combine flour, cocoa powder, salt, baking soda, ground coffee and cinnamon.  Set aside.

In a separate mixing  bowl, cream together the butter and sugar.  Next, add in the egg, vanilla, and red wine.  Mix until well combined.

Add the dry ingredients to the wet. Fold in dark chocolate chunks.

Spoon the batter onto a prepared baking pan; bake for 9 minutes Bake for 8-10 minutes. Let cool slightly before serving.

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Honey Roasted Plum Pound Cake

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Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about 😦 )

And then I found these!!

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Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.

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I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Directions

Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.

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Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.

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Enjoy!!

Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

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This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)..it’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!

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This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.

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Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread

Dough

 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

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Filling

 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

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Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.

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Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells 😉

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Toffee Malted Pumpkin Spice Popcorn

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Are you fine looking folks ready for pumpkin season? I’m pretty impressed that most of the pumpkin madness at least waited for mid September – it seems like last year I had an ice cream in one hand and a Pumpkin Spice Latte in another!!

Can we think of today’s recipe as a transition snack … you know, snacky like summer ( although, I’m down to snack on popcorn no matter what the season is!) and warm and cozy like fall … and addicting. Man – oh – man this popcorn is ADDICTING!!

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And I used smart pop so I pretty much just ate a bowl of celery … or something like that. heh. either that, or I’m starting to bulk up for winter … you know, like the bears.

My justification skills just got to a whole new wicked-amazing level.

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Toffee Malted Pumpkin Spice Popcorn

  • 3 Tb. powdered sugar
  • 1 1/2 Tb. Pumpkin spice
  • 2 Tb. malted milk powder
  • 1 tsp. salt
  • 2 tbsp Skor chips
  • 1 bag ready-made popcorn ( or 2 bags, smart pop)

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Directions:

  1. In a small bowl, mix the powdered sugar, pumpkin spice, malted milk powder, salt and toffee chips together. Set aside.
  2. Pop the popcorn, and place in a large bowl. While still hot, toss in malted pumpkin powder
  3. then pour the chocolate malt powder over the top and toss vigorously

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Happy Snacking xo

Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.

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All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.

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 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.

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It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia

 INGREDIENTS:

3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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DIRECTIONS:

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.

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 Buon appetite!!