Skor Sugar Cookies

This is one of those "Uh-oh... What have I done?" recipes...

Justin and I used to live around the corner for this adorable little breakfast and lunch place called The Bag Lady Variety, with awesome retro decor, the friendliest people, and also the greatest breakfast in town. What they also have are the most divine cookies I've ever eaten, and Justin's favourite... Skor sugar cookies. We would buy them out of these cookies every single time we went without any regret.

Now that we don't live near The Bag Lady anymore, we go less often, and this means less Skor cookies. I've tried before to make a copy cat version with no luck. But this time, I found a better sugar cookie that tastes exactly like them, and is also super easy and quick to make! And now it's... "Uh-oh... I will be making these a lot now."

So prepare yourself for one of the greatest cookies you will ever eat!

Skor Sugar Cookies

2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup soft, salted butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk (optional)
1/3 cup Skor toffee bits

Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Yield: 3-4 dozen cookies

In a medium bowl, mix the flour, soda, and powder together. In a large bowl or electric stand mixer with paddle attachment, cream together the butter and sugar until fluffy. Add in the egg and vanilla and continue mixing until smooth.

Add in the dry ingredients gradually. If you find the dough isn't coming together very easily, add in a little bit of milk. I found this helped to keep things moist.

Shape the dough into 1-inch balls and space at least 2 inches apart on an ungreased baking sheet. The dough will spread out quite a bit when baking so it's best to leave more space than less. Flatten the balls slightly with the palm of your hand and sprinkle with toffee bits. Flatten again to press the bits into the dough. Bake for 8-10 minutes at 375 degrees F, and transfer to a wire rack to cool.

The cookies will be very soft when they come out of the oven, which is key to a moist and chewy cookie. If they are not soft, cook them for less time. This means that you need to use a spatula that is as large, or larger than the cookie so that pieces don't break off when you transfer them to the wire rack. Be very gently as they may squish if you touch them too hard.

Enjoy!

Apple Spice Muffins with Crumble Topping

"Wait a second...", you're thinking, "didn't you make these for your last post?"

Well, sort of. I made apple spice mini cupcakes. Actually, I made them twice because they were so delicious (and everyone love them). And since it's the best time of year for baking and apples are almost done, (plus I had a few apples to use up) I'm at it again. I was looking for something in the realm of breakfast, and muffins are always the best thing for breakfast.

Another awesome thing about this recipe, is that sometimes you want crumble, but don't want to go to the extra effort of making it. In this recipe, all you do is set aside some of the dry ingredients before you add the wet ones, and voila! Your crumble is made! Super duper easy! So, here we go...

Apple Spice Muffins

2 cups all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, soft
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup milk
1 cup grated, peeled, and cored apple (about 2)

Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings

Preheat oven to 400 degrees F.

Combine flour, oats, sugar, powder, and salt in a large bowl. Using two knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture, and stir in cinnamon and nutmeg.

Beat eggs, milk, and apple in a small bowl (for best results, grate the apple last, or sprinkle lightly with lemon juice to prevent browning). Add to dry ingredients all at once, stirring until just moistened. Spoon into a 12-cup muffin pan lined with paper liners or greased. Sprinkle the reserved topping over the batter and press down gently.

Bake for 20-25 minutes or until the tops spring back when lightly touched.




Enjoy!
Optional: devour all 12 muffins in less than 24 hours.

Apple Spice Mini Cupcakes with Cinnamon Buttercream

Ahhhh... tis my favourite season. The season of sweaters, colourful trees, and fall treats! Pumpkin, apple, and warm spices.

These mini cupcakes are a delicious, bite sized taste of autumn, and were a perfect addition to Sunday night Thanksgiving dinner that we had last night. Turkey, mashed potatoes, and stuffing! Yummm!

Apple Spice Mini Cupcakes

2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups chopped Granny Smith apples (3-4 apples)
juice of half a lemon
3 eggs
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup oil
1/2 cup milk
2 tablespoons vanilla

Preheat your oven to 350 degrees F, and line your mini muffin tins with paper liners, or grease well. This batter should get you at least 72 mini cupcakes (that's six 12-muffin tins). I made exactly 78 mini cupcakes, which was six full tins, and one half-tin. Remember to fill the empty cups half full with water to ensure the muffins bake evenly, if you need to.

In a medium bowl, sift flour, salt, soda, powder, and cinnamon. Set aside. Peel, core, and chop up your apples into very small pieces (remember, if you are making mini cupcakes, you want the pieces to be proportional to the size of the cupcake), and toss in a bowl with the lemon juice. This will keep the apples from turning brown. Also, make sure to remove any bruised parts of the apple and discard.

In a large bowl, or in a stand mixer with a whisk attachment, whisk the eggs, sugar, oil, milk, and vanilla. Make sure not to whisk too much. Add in the chopped apples, and stir well. Then, add in the flour mixture, and fold in with a wooden spoon or spatula. Be sure not to over mix the dry ingredients either. Stir until it is just incorporated and the batter is slightly lumpy.

Using a tablespoon (roughly the perfect amount of batter for the mini tins), spoon the batter into the paper liners, or until they are 2/3 full.

Bake the muffins for 15-20 minutes or until a toothpick inserted comes out clean. Make sure you are checking on them more frequently, as they will cook faster than normal sized cupcakes. If you are making regular cupcakes, bake for 25-30 minutes. It may also be a good idea to rotate the pans around the oven halfway through to ensure they are all baked through evenly. While they are baking you can prepare the frosting.

Cinnamon Buttercream

1 cup butter, soft
3 cups icing sugar
2 teaspoons vanilla
3 teaspoons cinnamon
2 tablespoons cream or milk

Mix all of the ingredients until the frosting is smooth and fluffy. To help get it fluffy, you may need to use a fork and whisk it quickly.

Transfer the buttercream to a piping bag with any decorative tip you like. I found that these mini cupcakes had great flavour, so you don't want to overpower that with too much icing. Just a little in the center to give it a little bit extra flavour is plenty!

Enjoy!

A peek into my baking corner, featuring The Big Apple,

where all my tasty creations are made!

Broccoli and Cheddar Soup

Autumn is fast approaching, and tis the season of comfort foods to keep you warm on chilly nights. And even though the warm weather is still lingering, I've been itching to make this soup.

The soup itself has very basic ingredients and isn't hard to make as a whole, but you do have you keep your eye on it for most of the cooking time because of the cream base. You don't want it to burn or bubble over. The end result is a thick and creamy soup with the tang of sharp cheddar and the sweetness of broccoli.

Broccoli and Cheddar Soup

1/2 cup butter
1 onion, diced
2-3 cloves garlic, minced
1/2 cup flour
4 cups light cream (or 2 cups each of half-and-half and milk)
4 cups chicken or vegetable broth
2-3 broccoli florets, chopped into very small pieces
1 teaspoon dried tarragon leaves
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
300 grams grated sharp cheddar

Yield: 10-12 servings
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes

First, prepare the broccoli, onion, and garlic.

In a large stock pot (at least 16 cups), saute the garlic and onion in the butter until tender. Add the flour, stirring constantly until thick. Gradually add the cream and broth. Bring almost to a boil, stirring constantly. Reduce heat to medium/low, add broccoli, and simmer for 20 minutes (while this is simmering you can grate the cheddar cheese).

Season with herbs, salt, pepper, and any other seasonings you like. Stir in cheese, and simmer for another 10 minutes before serving.

Freeze in small containers for easy, toss-and-go lunches!

Sweet Marie Bars

Today I went to Justin's family picnic in Hamilton. Families are BIG. So big that we walked right past the picnic spot twice because even Justin didn't see anyone he recognized. There were a lot of sister's third cousins and great-great uncles.

Picnics are great, though, and these tasty squares are a crowd favourite and super quick to make. Some recipes call for peanuts, but I prefer a smoother square because that's how my mom always made them. I also just don't much care for nuts in my dessert. This time, I took the best of both worlds and used crunchy peanut butter instead of smooth. A bit crunchy and a bit smooth! Perfect.
 
Sweet Marie Bars

1/2 cup crunchy peanut butter
1/2 cup golden corn syrup
1/2 cup brown sugar
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips

Yield: 16 two-inch squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes

In a large pot on low heat, melt together the peanut butter, corn syrup, and brown sugar until smooth. Remove from heat and stir in cereal. Fold over several times until evenly mixed. Spread into a greased 8-inch pan and press down evenly with a wet fork (to prevent sticking).

In a small glass or microwaveable bowl, melt chocolate chips for 2-3 minutes, stirring after every 30 second interval so the chocolate doesn't burn. Spread over the bars with an offset spatula. Cover and refrigerate for at least an hour or until chocolate is firm. If you are in a rush you can pop them in the freezer for 20 minutes. With a hot chef's knife, cut into squares and enjoy!

*For a more calorie-wise version, use 1/3 cup melted chocolate and drizzle chocolate over the squares with a fork or spoon.

Spicy Chicken Creole

For Hallowe'en weekend this year, Justin and I are going to New Orleans! We are so excited to eat spicy cajun food, drink lots of bourbon, and dance to jazzy music.

This is a traditional Louisiana dish, usually made with shrimp, but I decided to use chicken. It's also a great way to use up all of your garden veggies that you don't know what to do with!

Spicy Chicken Creole
1 tablespoon olive oil
1-2 boneless skinless chicken breasts, diced
1/2 small onion, diced
4 cloves garlic, chopped
1 teaspoon paprika
1-2 teaspoons crushed chilis (for heat - to taste)
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1 large can diced tomatoes
2 stalks celery, chopped
1 small green pepper, chopped
2 cups cooked rice

Yield: 4-6 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Start by cooking your rice (or use leftovers), and set aside. In a large pan or small stockpot, fry the chicken in the oil on medium-high heat until no pink remains. Add in the onions and garlic sautee until tender. Add spices and heat through. You can use any combination of spices you like. I have a delicious smoked paprika and rosemary blend that tasted wonderful (see my cute little handmade label?). If you're using crushed chilis and aren't a fan of super spicy foods, add a little bit at a time until you like the level of heat. Crushed chilis contain the seeds, which are what makes things spicy, so be careful how much you're adding! If you want something a little milder, use crushed red pepper flakes.

Add the tomatoes and diced veggies (again, use what you have in the fridge or in your garden). Turn the heat down to medium-low and let simmer, covered, for about 15-20 minutes.

Pour this mixture into a large serving dish, add the rice, and mix well. Garnish with parsley and enjoy!

No-Cook Strawberry Jam

My favourite summer activity is making jam, and this one is classic. As summer is fading and autumn is creeping up, I am taking this last chance with the ever-bearing strawberry harvest to make some delicious strawberry jam.

If you've never made jam before there are a few things you need to know...

1. Follow the recipe. This is the most important part of preserving and canning. Accurate measurements, clean and/or sterilized jars, and avoiding shortcuts will help you make a proper batch.
2. Be prepared. Make sure you have ALL of the ingredients and supplies you need before you start. You don't want to get caught halfway through and realize you don't have enough sugar or jars. Buy a new bag of sugar and a few extra jars just in case.
3. Take your time. Making jam can be time consuming, especially if you are making lots. Don't rush any of the steps, or your jam may not set.
4. Don't double. Don't make a double batch or the jam may not set. Make one batch at a time, and wash all of your dishes that come in contact with the pectin before starting again. It can be a hassle but it's the best way to ensure your jam is properly set.

What you'll need:

• Five 1-cup mason jars with lids (or equivalent)
• A canning funnel
• Ladle or big spoon
• Potato masher
• Mixing bowl and spoon
• One 2-cup glass measuring cup, and one 1-cup dry measuring cup
• Small saucepan

Now, head on over to your nearest local strawberry farm and pick up 2 (or 3) pints of fresh, juicy strawberries. If you're looking to save some money, ask if they have any seconds. Seconds are berries that are on their way out, have too many seeds, or just don't look all that pretty. These run about half the price for double the berries (or better). You'll have to cut out the bad parts of the berry but if you don't mind the extra work then you'll be able to save a bundle. I got roughly two pints of seconds berries for $2, and the regular nice berries go for $4 per pint. A lot of the time you'll find quite a few berries that have nothing wrong with them at all!

No-Cook Strawberry Jam
 *according to Certo pectin crystal package recipe
2 cups crushed strawberries
4 cups granulated sugar
1 box Certo pectin crystals
3/4 cup water

Per Batch
Prep Time: 40 minutes
Canning Time: 20 minutes
Total Time: 1 hour
Yield: 5 cups
*Note: The directions on the package for total yield is 5 cups and this measurement is always very accurate, so ensure you have enough jars.

Wash your jars and lids in hot soapy water. Sterilizing jars in the oven is not necessary for no-cook jam as long as the jars are very clean and dry.

Hull and thoroughly crush all of your strawberries ensuring only the freshest parts of the berry are used. Crush berries in the mixing bowl one layer at a time with the potato masher, not all at once, and transfer to glass measuring cup. Do not use a food processor to crush berries. Continue mashing berries until you have exactly 2 cups of berries and juices. Pour the berries back into the mixing bowl and add all four cups of sugar. Mix well and let stand for 10 minutes.

Next, mix together the pectin crystals with 3/4 cup water. Bring to a boil, and boil for one full minute, all while stirring constantly. Pour the liquid pectin mixture into the strawberries and sugar. Stir constantly for three full minutes. Place your canning funnel into the top of your jars and fill the jars with the ladle until 1/4 inch from the rim. Cover with lids and store at room temperature for 24 hours or until the jam is set. Store jam in the freezer for 6-8 months or in the fridge for up to 3 weeks. 

I made three batches of jam which took me around three hours. A lot of time and work but I got 15 lovely jars of jam! Most of which I'm sure will be given away (ie. forcefully pried from my hands) to friends and family.

Enjoy!

-j