More Maple Scones – Oatmeal Maple Pecan,Oh My!!

More Maple Scones – Oatmeal Maple Pecan,Oh My!!


I notice I’m on a maple and brown sugar roll lately.  Quite a few of the recipes I’ve been posting contain brown sugar or maple and today is no different.  (Note:  Not that I think this is a bad thing…)

The scones (which, have you noticed, seem to be the new cupcake, as in there are now shops specializing in scones…) today are Oatmeal Maple Pecan, just slightly different than the small batch Maple Pecan Scones I posted a few weeks ago.

The key to this recipe is toasting the oatmeal and pecans to enhance and add some depth of flavour to the scones. Mixed almost completely in a food processor these scones don’t get much easier.  A little sweet maple glaze adds just another hit of yum!

Maple-Pecan Scones

Makes about 8 scones.  Preheat oven to 375F.


1 1/2 cups old fashioned or quick oats

1/4 cup milk

1/4 cup heavy cream

1 egg

1 1/2 cups all-purpose flour

1/3 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons cold butter, cut into 1/4-inch pieces


Begin by spreading oats and pecans on baking sheet and toast in oven.  Shake and check to make sure they toast fairly evenly.  Remove from oven and let cool.

Increase oven heat to 425F and line a baking sheet with parchment.

In a measuring cup whisk together the milk, cream and egg.  Set aside a tablespoon to brush scones with before baking.

In food processor, pulse the flour, sugar, baking powder and salt.  Scatter the cold butter over the flour mixture and pulse until the mixture looks like coarse cornmeal.  Transfer the mixture to a large bowl and add in the cooled oats/pecans then fold in the milk mixture until dough begins to form.


Dust flour on surface and turn out dough plus any loose flour bits and pat dough into a 7-inch round. If sticky, sprinkle a bit of flour on top or wet your hands to help shape the round.  The round should be about 1-inch thick.  Cut the round into 8 wedges and brush with the reserved milk mixture.

Bake 12-15 minutes until golden.  Cool and re-cut into wedges.

For Maple Glaze combine 1 cup of icing sugar with maple syrup to make pourable glaze.  Drizzle on cooled scones.

Now enjoy and I am absolutely positive the oats in this means having a second scone is A O.K.delectable-delicious-maple-pecan-oatmeal-scones



Maple Brown Sugar Buttercream

Maple Brown Sugar Buttercream


Simply delicious with subtle molasses flavour from the dark brown sugar and a little hint of maple from 3 tablespoons of pure Canadian maple syrup this buttercream is terrific atop a cake or cupcakes and will definitely be the filling in my next macaron foray.

This recipe is from Layered baking book by Tessa Huff.  It is full of great recipes for cakes with chapters like ‘Classic Cakes’, ‘Chocolate Cakes’ and ‘Whimsical Cakes’ plus a variety of frostings! layerd-by-tessa-huff

Maple Brown Sugar Buttercream

1/2 cup plus 2 tablespoons egg whites

1 cup firmly packed brown sugar

1 tsp vanilla extract

1 cup unsalted butter, room temperature

3-4 tablespoons pure maple syrup

In the bowl of a stand mixer, whisk together the egg whites and brown sugar.  Place over a double boiler and bring the egg/sugar mixture to 160F, whisking occasionally.

Remove bowl from double boiler and put on stand mixer.  Using whisk attachment and on medium-high speed beat the mixture until cool and medium-stiff peaks form.  This will take about 10 minutes.  (You need to make sure this mixture is cool before adding butter.  I waited about 10 minutes before I started whisking my egg mixture to cool it off slightly!)

On a low speed add in the butter in tablespoon increments and the vanilla, mixing well after each addition of butter.  This will take about 8-10 minutes.  Add in the maple syrup. Increase mixer to high and whip for a minute or two.  If mixture looks curdled just keep mixing as it will come together nicely when cool enough.

Note: In Layered they say to switch from whisk to the beater once you begin adding the butter.  I find using the whisk attachment works as well through the whole process.




Triple Peanut Butter Cookies

Triple Peanut Butter Cookies

These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department,  some chopped up peanut butter cups.

I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did.  These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.

No peanut butter cups or no peanuts at your place?!  Use peanut butter chips or a combination of chocolate chips and some other toasted nuts.  I’m sure they will still be moist and soft and as I said before, oh, so delicious!

Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.


1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 1/4 cups crunchy peanut butter

1 teaspoon pure vanilla

1/2 cup salted peanuts

1/2 -1 cup chopped peanut butter cups


Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed.  Scrape down sides and bottom of bowl.  Add in the egg and beat until combined.  Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.

In a small bowl, whisk together the flour, soda and salt.

With mixer on low, add in the flour mixture and just combine.  Scrape down beaters and bowl.


Fold in peanuts and peanut butter cups by hand.







cookiesUse a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet.  Flatten slightly with a fork dipped in flour or water.

Bake about 8-10 minutes or until lightly brown around edges.



Maple Pecan Scones ( Tea for 2)

Maple Pecan Scones ( Tea for 2)

maple-glazed-maple-pecan-sconesNeed a treat for 2?  This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.

Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.

maple-pecan-scone-ingredientsA few  basic ingredients you probably have in your kitchen and a food processor and you are good to go.  Even without a food processor you can whip these up in minutes.  Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!

The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.



Maple-Pecan Scones

Serves 2 – makes 4 scones.  Recipe from America’s Test Kitchen.

Preheat oven to 375F. Parchment line a baking sheet.


1/2 cup heavy or whipping cream

2 1/2 tablespoons pure maple syrup (divided)

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces

1/4 cup pecans, toasted and chopped

3 tablespoons icing sugar


Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.

In a food processor pulse the flour, baking powder and salt to combine.  Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.

dough-ready-to-kneadEmpty flour/butter mixture into a medium bowl and add in the cream/maple syrup.  Using a rubber spatula stir together until a dough begins to form.

Turn out to lightly floured surface and knead together until a sticky ball of dough forms.  Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions.  Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top.  Remove from oven and cool before glazing.

For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup.  Drizzle on scones.




Broccoli Soup

Broccoli Soup

Happy 2017!  Wishing you a healthy and happy year.

For many of us 2017 always starts with the intention to eat healthier and ban desserts. Easier said than done but to assist in the process I’m sharing this simple yet flavourful broccoli soup recipe.

Cheddar Garnished Broccoli Soup

If you often order Broccoli Soup from restaurants you can know whip it up at home quickly and easily. Add a salad or a fresh whole wheat roll for lunch and feel virtuous.  You could probably still add in a little dessert!

Broccoli Soup

Broccoli Soup

Makes approximately 6-8 servings


2 tablespoons butter

1 bunch broccoli, peeled and cut into small pieces (use peeled stalks and florets)

2 medium potatoes, peeled and cut into small pieces

1 small onion, cut into small pieces

6 cups vegetable or chicken broth

1 cup milk and cream or combination of both

salt and pepper to taste

Grated Cheddar Cheese to garnish – couple tablespoons per serving


In stock pot over medium heat melt the butter and saute the onion until translucent.

Add the broth, potatoes and broccoli and bring to a boil. Turn down to a simmer and cook until vegetables are softened.

Let cool slightly until safe to handle and either use a blender or immersion blender and puree to desired consistency.

Return to pot (if necessary) and add in 1 cup of milk or cream.  Stir well and add salt and pepper to taste.

Add in a little dill or some red pepper flakes for additional flavour if desired.

Serve garnished with some grated cheese.

Chocolate Caramel Shortbread

Chocolate Caramel Shortbread

Chocolate Caramel Shortbread

‘Tis the season, for shortbread, it seems, in all shapes sizes and variations.  Today the shortbread is combined with a few other yummy things.  On their own chocolate, caramel and shortbread are delicious.  Put them together and the taste combination is superb.

This is an oldie but goodie I go back to every year during holiday time.  I’m not sure how old it is but it is a Borden Foods recipe (probably most of you reading this have no idea who the Borden Food company or Elsie the Cow is). No matter, like most delicious and simple recipes it stands the test of time…and it’s not really THAT old!

Fabulous right out of the fridge these squares will also freeze well so you can bake ahead and have ready for yourself or when company drops by.

Tip:  When making the caramel layer make sure to stir every minute or so.  The butter, condensed milk and corn syrup can get some burnt bits if you leave to long before stirring.  If you happen to get some solidified bits in your caramel because you ‘saved’ it before the burning point (not like that’s ever happened to me!!) pour it through a sieve and no one will be the wiser.  If you burn it…well, unfortunately it will need to be tossed.  Hint – always have a second can of condensed milk on hand!

Chocolate Caramel Shortbread

Preheat oven to 350F.  Grease or parchment line a 9-inch square pan.  Makes approx. 20 pieces.


1 1/2 cups of butter, softened (divided into 1 cup and 1/2 cup measures)

1/2 cup icing sugar

1/4 tsp salt

1 1/4 cups all-purpose flour

1 can Condensed Milk

3 tbsp corn syrup

3 ounces semi-sweet or dark chocolate, melted


Beat 1 cup soft butter with the icing sugar and salt until light and fluffy.  Add in flour and mix until combined scrapping down sides and bottom of mixing bowl.

Press mixture evenly into bottom of prepared pan and bake in oven for about 20 minutes or until golden brown around the edges.shortbread-layer

In a microwave safe bowl melt the remaining 1/2 cup of butter.  Add in the condensed milk and corn syrup and return to microwave.  Cook on high for about 6-8 minutes making sure to stir after every minute until mixture turns a light caramel colour.

Pour caramel mixture on top of warm shortbread layer.  Let set and drizzle with melted chocolate.  Allow to cool completely and cut into squares.

Can you say, Mmmm Mmmm amazingly good and perhaps just a little indulgent!






Quick Cheese Biscuits

Quick Cheese Biscuits

cheesy-biscuitsThis incredibly easy recipe is a hit! No need to knead with these cheesy biscuits. Super simple and dropped from a 1/4 cup measure onto a cookie sheet, it doesn’t get any easier to make biscuits than with this recipe.

I have been told it mimics the Red Lobster biscuits and when I baked these for a staff function almost everyone asked where they could ‘buy’ them.

I’m a little late to post this recipe as I promised last week but my sister, niece and I spent a few days in N.Y.  My main goal while in N.Y. (well maybe second after hitting the shoe floor at Macy’s) was to find as many New York bakeries as possible. I consider vacation (whether it is short or long) to be a sugar free-for-all.  Probably not a healthy way to vacation but I did manage to visit Bouchon Bakery, Buttercup Bakery, Fat Witch Bakery, Eleni’s Bakey, Sarabeth’s (where they filmed the ‘croissant’ scene in the movie It’s Complicated) and Magnolia.  Luckily the Naked Cowboy picked me up and proposed to me prior to all my sampling!!

Although I was swayed by his hollow guitar filled with $5 bills I just couldn’t abandon my duties as a blogger to be just another notch on his tightie whities!  He did write his phone number on my postcard just in case I changed my mind and decided to come back to him.

OK, back to the biscuits!  You can adjust the size of these scrumptious biscuits to larger or smaller just adjust your baking time.

Quick Cheese Biscuits

Preheat oven to 425F.  Parchment line or grease a large baking sheet.

1 3/4 cups all-purpose flour

4 tsp baking powder

1 tablespoon sugar

1 tablespoon dried parsley

1/2 tsp salt

1/2 tsp garlic salt

1/4 cup, cold butter, cubed

1 cup shredded old cheddar cheese

1 cup milk


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

Using a pastry blender or 2 knives and cut in butter until the mixture resembles coarse crumbs.

Add cheese and milk.  Mix with a fork until a ragged moist dough forms.

Drop by 1/4 cupfuls onto prepared baking sheet about 2 inches apart.

Bake in centre of oven until lightly browned, about 13-15 minutes.



Quick Cheese Biscuits complete! Although it looks like I somehow lost the battle with the flour…