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.

 

Peanut Butter Brownies

Peanut Butter Brownies

 

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Peanut Butter Brownies – sweetenuf.ca

The varieties are endless.  Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound.  Today I’m sharing brownies with peanut butter and praline peanuts.  Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!

IMG_0185Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.

Peanut Butter Brownies

(Canadian Living 2017) Makes approximately 16.

Preheat oven to 325F.  Grease 9-inch square baking plan.

Ingredients:

1/2 cup butter

1/2 cup crunchy or smooth peanut butter

6 oz. bittersweet chocolate, chopped

1 1/2 cups sugar

4 large eggs

1 cup all-purpose flour

1/2 cup cocoa powder

1/4 tsp baking powder

1/3 cup praline peanuts (or roasted peanuts)

Topping:

2 tbsp. peanut butter

2 tbsp. praline peanuts (or roasted peanuts)

2 tbsp. chocolate chips

Method:

In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth.  Remove from heat and let cool slightly.

In large bowl, whisk together sugar with eggs.  Whisk in chocolate mixture.

In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined.  Stir in peanuts.  Scrape into prepared pan and spread evenly.

For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect.  Sprinkle with peanuts and chocolate chips.

Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes.  Cool completely in pan and cut into squares.

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Recipe for Peanut Butter Brownies @ sweetenuf.ca

 

 

Blueberry Cream Scones

Blueberry Cream Scones

 

food healthy red blue

Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).

Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries.  A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.

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Blueberry Cream Scones/www.sweetenuf.ca

Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.

Blueberry Cream Scones

Preheat oven to 375F.  Line a baking sheet with parchment paper.  Stack 2 baking sheets together to help prevent bottoms from over browning!

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

3/4 cup whipping cream + 2 tbsp. whipping cream

1/3 cup cold butter

1/2 cup fresh or frozen wild blueberries

Coarse or raw sugar for sprinkling

Method:

In a large bowl, whisk together flour, sugar, baking powder and salt.

Measure out 3/4 cup whipping cream and stir in vanilla extract.

Using a box grater, grate cold butter into flour mixture and toss together with your fingers.  Add in cream/vanilla and stir until mixture comes together.  Add in berries and knead together gently a few times to disperse the berries.

Pat out onto prepared baking sheet into a circle about 1 1/2 inches high.  Using a knife or bench scraper cut into 8 pieces.  Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.

Bake in preheated oven about 15-20 minutes until tops are golden .

NOTE:  If using frozen berries you will need to add a few more minutes to baking time.

Cool slightly and enjoy!

Leftovers are delicious next day warmed slightly in microwave or oven.  These will also freeze well if wrapped tightly.

Nanaimo Bars

Nanaimo Bars

nanaimo bars
Nanaimo Bar – sweetenuf.ca

Happy 2019!

Time for another sweet treat.  No, No, you say!  You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.

But really, how long will that craziness last?  Everything in moderation and you will be fine.  Not ready for another sweet just yet.  No worries, keep this recipe on the back burner for an upcoming get together or family event.  Extras can be frozen.  Oh, and they still are great right out of the freezer, just in case!

Follow me on my baking adventures in #cookingwood!!  I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.

Baking Tip:  No custard powder?  You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp.  It is a popular ingredient in recipes for the U.K. or Australia.

Nanaimo Bars

Lightly grease a 9×9-inch pan and line with parchment paper.

Ingredients:

2 cups grahm wafer crumbs

1 cup unsweetened shredded coconut

1/2 cup chopped walnuts

1/2 cup chocolate chips

1/2 cup

1/4 cup sugar

1/4 cup cocoa powder

1 egg

1 teaspoon vanilla

Filling Ingredients:

1/2cup butter, room temperature

2 cups icing sugar

1 tablespoon custard powder

2 tablespoons milk or cream

Topping:

1/2 cup dark or semi-sweet chocolate chips

1 tablespoon butter

Method

In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.

In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa.  Mix until well combined and remove from heat.  Allow to cool until warm and add the egg and vanilla and combine.

Add the graham cracker mixture to the saucepan and mix well.  Press evenly into prepared pan and set aside.

For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well.  Add in the milk or cream and mix on medium speed until light in colour.

Spread filing evenly over crust and put in fridge to chill.

For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth.  Spread evenly over the chilled bars and let set .

For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars.  Run knife under hot water and wipe off as needed.

Enjoy!

nanaimo bars 2019

 

 

 

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Happy Thanksgiving Canada!

Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines.  I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.

For me, baking is my hug to everyone.  Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!

Use real lemons not bottled lemon juice for this recipe for the freshest flavours.  Room temperature lemons will provide more juice than those straight from the fridge.  When zesting make sure to only grate the yellow not the bitter white (the pith) underneath.  If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.

Glazed Lemon Pound Cake

 Glazed Lemon Pound Cake

Preheat oven to 350F.  Makes 2 9×5-inch loaf pans.  Grease and flour loaf pans and set aside.

Ingredients:

1 cup unsalted butter, room temperature

3 cups all-purpose flour

3/4 cup buttermilk

Zest of 2 lemons

1/3 cup fresh lemon juice

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups sugar

5 eggs

Lemon Glaze:

Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency.  Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.

Method:

In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.

In medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating until incorporated after each.

Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions.  Don’t overmix just beat on low until smooth and combined.

 

Divide batter evenly between pans and smooth tops.  Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean.  Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.

If desired, when cool, drizzle with lemon glaze.

Caramel Pecan Cake

Caramel Pecan Cake

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Caramel Pecan Cake – Getting Started!

In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread.  Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.

Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner.  No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan!  Yup, a saucepan!

If you have self-rising flour in your pantry you won’t even need a measuring spoon.  No self-rising flour??  No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour.  Make sure to give a good mix before adding to the recipe.

This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).

Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts.  Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee.  Oven’s on you say?!  Then let’s get started!

Caramel Pecan Cake
Caramel Pecan Cake – sweetenuf.ca

 

Caramel Pecan Cake

Preheat oven to 325F.  Grease and line 9×5-inch loaf pan.

Ingredients:

3/4 cup firmly packed brown sugar

2 3/4 ounces butter, cubed

1/2 cup milk

1 egg, room temperature

3/4 cup, rough chopped pecans

1 cup self-rising flour

1/4 toasted whole pecans – for garnish

1 tbsp golden corn syrup – for garnish to drizzle

Caramel Icing:

Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable.  Add a little more water if necessary.  Set aside for cooled cake.

Method:

In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts.  Make sure it is not too hot.  Remove from heat and let cool if necessary.

With a wooden spoon or whisk, stir in the egg and pecans.  Add the flour and stir until just combined.

Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon  Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.

Cool for 10 minutes and remove from pan.  Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.

 

 

White Chocolate Orange Scones

White Chocolate Orange Scones

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White Chocolate Orange Scones

White Chocolate Orange Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces white chocolate chips or chopped white chocolate

Method:

Preheat oven to 400F.  Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet.  (This helps to prevent the bottom from over baking.)

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking.  Put on alightly floured plate and freeze for about 10 minutes.

Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.

If desired, brush to tops with a little cream and sprinkle with sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.