Chocolate Mini Egg Cookies

Chocolate Mini Egg Cookies

Chocolate Mini Egg Cookies
Chocolate Mini Egg Cookies

Having purchased an almost 2 pound bag of Cadbury candy coated mini eggs I desperately needed a recipe or two in order to use them up.  Otherwise, I would have consumed the bag myself in less than 48 hours!  Cookies are for sharing but a giant bag of mini eggs is meant for snacking!

I came across this simple recipe (2017 Cuisine at Home magazine) and subbed in the candied eggs for peanut butter cups.  No candied eggs or peanut butter cups in your pantry?   Chopped up Kit Kat bars or M&M’s, or any chocolate/candy bar combination you love will work.

This cookie is brownie like and the batter is very soft and must be chilled for about 20 minutes prior to baking.  Don’t let the chilling time put you off as these are what chocolate dreams are made of, soft, full of chocolate flavour and hits of Cadbury mini eggs.

Chocolate and Mini Eggs
Chocolate & Mini Eggs – Cookie Time!

Chocolate Mini Egg Cookies

Preheat oven to 350F.  Parchment line 2 cookie sheets.  Makes approx. 2 dozen 3-inch cookies.

Ingredients:

1/2 cup butter

8 ounces semi-sweet chocolate

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup packed brown sugar

1/4 cup sugar

1 tsp vanilla extract

1 1/2 cups mini eggs (or chopped chocolate bars)

Method:

Melt butter and chocolate together and stir until smooth.  Cool slightly.

In small bowl whisk together flour, baking powder and salt.

Beat eggs, brown sugar, sugar and vanilla on high speed until mixture is thick and lightens in colour, approximately 3 minutes.

Beat in the chocolate mixture on low speed until combined.  Scrape down bottom and sides of bowl.  Stir in flour mixture until combined and fold in mini eggs.

Chill dough for 20-30 minutes.  Important!!  This will stop cookies from spreading.

Scoop dough with a 1 1/2 tablespoon scoop and place 2 inches apart on prepared sheets to allow for spreading.

Bake approximately 12-14 minutes until edges are set and tops are shiny and cracked.

Cool completely.

 

Ginger Molasses Cookies

Ginger Molasses Cookies

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Sweetenuf.ca – Ginger Molasses Cookies

Bobbette and Belle is a wonderful bakery located in Toronto full of delicious scones, cookies and treats.  One of their cookie choices is a Ginger Cookie and they share the recipe in one of their fabulously pretty baking books.

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Today I’m sharing their Soft & Chewy Ginger Cookies.  The addition of cinnamon plus cloves and a tablespoon of ground ginger make your taste buds dance!  Brown sugar and molasses pair beautifully with the spices in these cookies and a quick roll in coarse sugar before baking makes them sparkle.

Soft & Chewy Ginger Molasses Cookies

Preheat oven to 350F.  Parchment line 2 baking sheets.

Ingredients:

2 1/4 cups all-purpose flour

2 1/2 tsp baking soda

3/4 tsp salt

1 tablespoon ground ginger

1 1/2 tsp cinnamon

1 tsp ground cloves

3/4 cup unsalted butter, room temperature

1 cup lightly packed brown sugar

1 egg

1/4 cup molasses

1/2 cup coarse sugar, for coating cookies

Method:

Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

In a large bowl, using an electric mixer, beat butter and sugar until smooth and creamy, scraping down sides and bottom of bowl.  Add in egg and mix until combined.  Mix in molasses and scrap down bowl.

Add the dry ingredients to the creamed mixture and combine until blended.  Wrap bowl with plastic and chill for 30 minutes in fridge.

Using a medium ice cream scoop (or your hands) form rounds of dough and roll them in the sugar before placing 2 inches apart on prepared baking sheets.  Bake approximately 15-18 minutes, rotating pans half way through baking time until cookies have flattened and doubled.  Let cool.  Enjoy!

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Ginger Molasses Cookies – Sparkling!  sweetenuf.ca

 

 

 

Caramel Glazed Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

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Bundt Cake – sweetenuf.ca

 

Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch.  Which meant I had enough bananas for another sweet treat.

For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle.  And, anything with caramel glaze to adorne it must be fabulous, right?

Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy.  Take a few minutes with your coffee/tea and sit and savour the flavours.  Don’t waste time, start mashing those ripe bananas and preheat your oven!  With approximately 14 servings you can spread a little love slice by slice.

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Banana Bundt Cake – sweetenuf.ca

 

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Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

Preheat oven to 350F and grease a bundt pan.

Ingredients:

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

3 eggs

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

3/4 cup mashed banana

1/4 cup milk

1 1/2 tsp vanilla

Method:

In a large bowl, cream butter until light and fluffy.  Add in sugars and beat until combined.  Add in eggs, 1 at a time, beating well after each.  Scrape down sides and bottom of bowl.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt.  Slowly add to the creamed mixture and mix until combined.

Add in the banana, sour cream, milk andvanilla mixing until combined.

Pour batter into prepared bundt pan and smoothe the top with an offset spatula.  Bake for 45-50 minutes or until a toothpick comes out clean.

Caramel Glaze Ingredients:

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup whipping cream

1 tsp vanilla

1 cup icing sugar

Caramel Glaze Method:

Melt butter and brown sugar in small saucepan over low heat.  Add in vanilla and cream and mix until combined.  Whisk in the icing sugar.

Once combined, let it sit for about 10 minutes to thicken up.  Spoon or drizzle over cooled cake.

(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)

Last, but not least, enjoy!!

Butterscotch Cupcakes

Butterscotch Cupcakes

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Butterscotch Cupcakes…sweetenuf.ca

The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes.  Did you know both butterscotch and toffee are part of the caramel family.  Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic.

It is amazing the baking books I discover when I go on the hunt for a particular recipe!  I start looking for one thing and suddenly come across a recipe book or magazine tucked away (usually under several other baking related books or papers) and most often several pages are flagged with post-it notes awaiting a ‘bake-up’.

I’ve probably had this particular book “Caramel” by Carole Bloom for about 5 years and I guess this week it was time for Butterscotch Cupcakes so here you go!

Oh, a couple of things….this recipe calls for Cake & Pastry Flour which I didn’t have on hand.  You can substitite all-purpose flour BUT for every cup of all-purpose flour you use REMOVE 2 tbsp.  Alternately, if you had a recipe calling for all-purpose flour and you only had cake and pastry flour you would need to ADD 2 tbsp for each cup used.  For the batch I made I got 21 cupcakes not 16.  And I used my regular icing recipe and added some already prepared butterscotch sauce to it.  You could add some Dulce de Leche or use a plain vanilla icing.  These are definitely sweet treats but I bet you’ll be adding this to your recipe file.  Happy baking!

Butterscotch Cupcakes

Preheat oven to 350F.  Paper line or grease 2 12-cup muffin tins.  Yield: approx. 16

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cup firmly packed dark brown sugar

2 large eggs

2 large egg yolks

1 tsp pure vanilla extract

2 1/4 cups cake flour

2 tsp baking powder

1/2 tsp kosher or fine-grained sea salt

2/3 cup sour cream

Method:

In a large bowl with an electric mixer, beat butter, until fluffy, about 2 minutes.  Gradually add the brown sugar and beat until creamy.

In a small bowl, using a fork, lightly beat the eggs, egg yolks and vanilla together.  Add to the butter mixture in 2 stages, beating well after each addition. Stop and scrap down sides and bottom of bowl with a rubber spatula to make sure well mixed.

In a medium bowl, whisk together the cake flour, baking powder and salt to blend.  Add half of this dry mixture to the butter/sugar/egg mixure and combine thoroughly.  Add the sour cream and blend until smooth and then add the remaining dry ingredients and blend thoroughly.

Fill prepared cups 2/3 full and bake about 22 minutes, until toothpick inserted in centre comes out clean.  Cool on wire rack for about 5-10 minutes then remove cupcakes to cool completely before icing.  Now share!!

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Fill muffin cups
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Sprinkle topped Butterscotch Cupcakes…recipe on sweetenuf.ca