MAPLE OATMEAL COOKIES

 

cookies are one of my favourite things to bake, BUT one of my least favourite things to photograph. which is why my blog is not flooded with all the delicious cookie recipes i whip up at home. however, i couldn't resist sharing these wintery maple oatmeal cookies. i created a muffin version of these last year which you can find here. my photo skills have oh, just slightly improved, eh. i like to believe both the maple oatmeal muffins & cookies can be eaten as a quick grab & go breakfast because they are made with oats, pure maple syrup + raw sugar. it is healthy(ish) & close enough to oatmeal, right?! oh how i love my canadian maple syrup. happy monday!

ingredients

  • 1 cup oats
  • 1 cup all purpose flour
  • 1/2 cup raw sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 pinch ground nutmeg
  • 1/2 cup butter, melted
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract

directions

  • in a mixing bowl stir oats, flour, sugar, salt, baking soda & nutmeg.
  • in a separate bowl whisk butter, syrup, egg & vanilla.
  • add the wet ingredients to the dry ingredients. beat until batter forms into a dough.
  • shape into a ball & refrigerate for a minimum of one hour.
  • once dough has cooled, shape into desired size balls, flatten & bake for 6-8 minutes at 350 degrees.
  • sprinkle with powdered sugar if desired.

BANANA POMEGRANATE DUTCH BABY PANCAKE

 

it's FINALLY friday! i don't know about you, but this week seemed like it took forever to get through. maybe i am still going through those post christmas blues. now we can dream about sleeping in tomororw & delicious weekend brunches! if you don't want to brave the cold & go out, this dutch baby makes for the perfect breakfast, brunch or even dessert. it is kind of like one giant yorkshire pudding topped with sweet fruit & sugar. i absolutely love watching it puff up high in the oven. i pretty much sit & stare through the oven window until it is done. i tried so hard to get a picture of it straight out of the oven before it began to flatten, but i failed. SO.. i guess you'll just have to make it & see it for yourself. have a good weekend! xo

ingredients

for the dutch baby

  • 3 eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 2/3 cup all purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch cinnamon
  • 1 pinch salt
  • 1/4 cup unsalted butter

for the banana pomegranate foster

  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon rum
  • 1-2 bananas
  • 1/2 cup pomegranate seeds

directions

for the dutch baby

  • with the skillet in the oven, preheat to 450 degrees.
  • using an electric mixer or blender, beat eggs until frothy. add in milk, flour, vanilla, cinnamon & salt. beat for an additional minute, until the batter is smooth.
  • once oven is preheated, remove pan & add the butter. coat the pan with butter, add the batter & immediately place back in oven.
  • bake for 20 minutes, until the dutch baby puffs up & is golden brown. do not open the oven door until it is done cooking!

for the banana pomegranate foster

  • while the dutch baby is cooking, make the topping.
  • in a skillet over medium heat add butter, brown sugar, salt, cinnamon, vanilla & rum.
  • bring to a boil to ensure the sugar has fully dissolved.
  • add the bananas & cook for a minute or two.
  • spread over the dutch baby straight from the oven, top with fresh pomegranates & powdered sugar. serve immediately!

CANDIED GINGER CUPCAKES + CREAM CHEESE FROSTING

 

today i am teaming up with the ontario SPCA to kick off national cupcake day, which takes place february 29th, 2016! national cupcake day is a canada wide fundraiser to raise money for animals in need. if you know me personally or through my social media feed, you probably know that i am slightly obsessed with my dog buddy holly. she.. yes she, is an eight year old pomeranian + chiuhuha mix that i adopted seven years ago! to participate in national cupcake day, you just choose a local participating SPCA or humane society & raise money for them by selling cupcakes. it's kind of like a canada wide cupcake party with family, friends, co workers & animal lovers! there is also an early bird sign up contest where you will be entered for a chance to win a kitchen aid stand mixer if you sign-up and raise $50 online before january 30th! imagine how many cupcakes you could bust out with one of those. i made a candied ginger cupcake with a cream cheese frosting. it is kind of like a gingerbread, but NOT because i know if i call it that, everyone will think of christmas. these are just gingery & wintery! if you need more cupcake inspiration check out my recipe archive! there are peppermint chocolate cupcakes, coconut cupcakes, carrot & apple cupcakes.. yeah i like cupcakes. now get baking, for all the other buddy holly's out there who aren't as spoiled as she is.

ingredients

for the candied ginger cupcakes

  • 1/2 cup vegetable oil
  • 3/4 cup raw sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup candied ginger, chopped

for the cream cheese frosting

  • 1/4 cup unsalted butter, room temperature
  • 2 cups powdered sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 8oz brick cream cheese, cold
  • raw sugar, for sprinkleing
  • candied ginger, for topping

directions

for the candied ginger cupcakes

  • preheat oven to 325 degrees.
  • in the bowl of a stand mixer beat oil, sugar, egg, molasses & vanilla until light/fluffy.
  • in a separate bowl sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. gradually add this to the stand mixer at low speed.
  • once batter is smooth, stir in candied ginger & evenly divide amongst 12 lined cupcake tins.
  • bake for 15-20 minutes, until an inserted toothpick comes out clean. let cool fully before frosting!

for the cream cheese frosting

  • beat butter, sugar and vanilla on high until light & fluffy (about 8-10 minutes).
  • throw in cream cheese one tablespoon at a time until it is JUST evenly combined. the frosting should remain fluffy. if you over mix it will turn runny.
  • pipe or frost cupcakes as desired. finish off with raw sugar & a piece of candied ginger.

thank you to the ontario SPCA for sponsoring this post. to find out who in your area is participating, check out the national cupcake day website here. don’t forget to sign up before January 30th for a chance to win a kitchen aid stand mixer!