Recipes Only for Christmas

I've been doing some baking this week but since we are going away for Christmas, I don't have to do as much and what I do make, has to travel well!

Last year I discovered "Cuban Lunch" on Instagram - we loved these and quickly became one of our favourites.  People have said this was a chocolate bar, I had never heard of it - it really was, it was mostly a Western Canadian bar, made in Winnipeg by Paulin's or so I've read.    This recipe was the first one I googled, so I chose that, there are other variations, I won't be changing, we like this one!

Cuban Lunch

2 c. peanut butter chips

2 c. butterscotch chips

2 c. chocolate chips

1 1/2 c. crushed ripple potato chips

1 1/2 c. peanuts (salted or unsalted)

Melt together the peanut butter, butterscotch & chocolate chips in top of double boiler (I used the microwave)

Add crushed potato chips and peanuts.

Mix together with melted chips.

Spoon into mini cupcake  paper cups.

Keep in refrigerator.

This next recipe is one of my daugther's favourites - they're easy and they're good - they're Peppermint Meltaways!

Peppermint Meltaways

1 c. butter, softened

1/2 c. icing sugar

1/2 tsp. peppermint extract

1 1/4 c. flour

1/2 c. cornstarch

In small bowl, cream butter & icing sugar until light and fluffly.  Beat in extract.  Combine flour & cornstarch, gradually add to creamed mixture, mix well.

Shape into 1 inch balls.  Place 2 inches part on ungreased pan ( I use parchment).  Bake 350 - 10-12 minutes.

Frosting - 

2 tbsp. butter, softened

1 1/2 c. icing sugar

2 tbsp. milk

1/4 tsp. peppermint extract

2-3 drops of food colouring.  I use very little as I want them to be a very light pink.

In small bowl, beat butter until fluffy.  Add icing sugar, milk, extract and food colouring.  Beat until smooth.

Delicious - both of them!!!

Peanut Butter Squares

I posted this pictures on Instagram last night - the recipe was requested, so, here it is.  I've been making these no bake squares for years, but only at Christmas and maybe once during the summer - no bake is the way to go in the summer!!!

Peanut Butter Squares

1 1/3 c. peanut butter

1/2 c. margarine

1 tsp. vanilla

2 c. Rice Krispies

2 c. icing sugar

Melt peanut butter and margarine together.  Add vanilla, Rice Krispies and icing sugar.  Press into greased 9 x13 pan.

Topping:

1 c. chocolate chips (add a little more if you like)

4 tsp. margarine

Spread chocolate topping on top!  Refrigerate.

If you like Peanut Butter Cups, you'll love these!!

Carrot Muffins - YUM!!

I felt the urge for carrot muffins, I looked through a few cookbooks but found nothing I really cared for, the trusty internet came through once again, I found this great recipe for Carrot Muffins on Joy of Baking - I've used this site before, the recipes are very straight forward and there are also videos to guide you along, if you prefer that kind of thing.  I'm going to include the recipe here for your convenience or you can check out the original.

1/4 cup pecans or walnuts, toasted and coarsely chopped - I used pecans and did not toast them.

1 1/3 cups grated raw carrot

1 small apple, peeled and grated

1 1/3 cups all purpose flour

3/4 cup white sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup coconut 

2 large eggs

1/2 cup safflower, corn, vegetable  or canola oil

1/2 teaspoon pure vanilla extract

Preheat over to 350, place paper liners in 12 muffin cups.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.  Let cool and then chop coarsely.

Peel and finely grate the carrots and apple.  Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.  Stir in nuts and coconut.

In a separate bowl whisk together the eggs, oil and vanilla.  Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.   Divide the batter between the muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

They're delicious - give them a try!!!

Time to Bake - Cinnamon Streusel Coffee Bundt Cake

I know, I haven't blogged in ages, but I don't think I'm the only one, there are just so many other things to keep our attention these days, my vice is Instagram, which I have mentioned on here before.  I posted this on Instagram this afternoon, so I'm sharing the recipe for those of you who might be interested.

Today I was searching the internet for a coffee cake recipe, I found this one, made it and loved it.  The original recipe comes from the blog " Baked by Rachel" - click here for her recipe, I will type it out as well.  It was delicious and makes the house smell so good.  I didn't make any major changes to the recipe.

Cinnamon Streusel Coffee Bundt Cake

Topping:

1/4 c. brown sugar

1/8 tsp. salt

6 Tbsp. flour

1/2 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Filling:

1/2 c. brown sugar

1 tsp. cinnamon

Cake:

5 Tbsp. unsalted butter, softened

3/4 c. white sugar

1 egg

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

6 Tbsp. sour cream

1 c. flour

Icing:

1 c. icing sugar

1 1/2 Tbsp. milk (I added a bit more)

Preheat oven to 350.  Lightly grease your bundt pan, don't forget to do the middle!!

In a medium bowl, combine topping ingredients with a fork until crumbly.  Set aside.

In a small bowl, combine filling ingredients, also set aside.

I used my Kitchen Aid mixer for the next step - cream together butter and sugar.  Mix in egg and vanilla until smooth.  Add remaining dry ingredients, mixing until combined.  Finally,  add sour cream, mixing well.

Divide batter between two bowls.

Scatter topping ingredients in the bottom of the greased bundt pan.  Carefully spread one half of the batter over streusel topping.  Sprinkle with brown sugar filling and top off with remaining batter.

Bake for 50-55 minutes.  I set my times for 52 minutes, I think 50 minutes would have been sufficient.

Invert onto wire rack to cool.

Whisk together the icing sugar and milk. Drizzle over cooled cake - enjoy!!

It really hit the spot!!!

Made from Pinterest - Country Apple Fritter Bread

It's funny how some recipes just catch your eye, I was browsing on Pinterest the other day and found Country Apple Fritter Bread, I made it right away, the picture is my loaf.   It's really good, even better a day after.  I'll definitely make it again and maybe add a little extra apple the next time.  The pin originated on this blog Baking Chocola Tess - just click on that link and it will take you to the recipe.  Give it a try, you won't be disappointed!!

Zucchini Chocolate Chip Muffins

Last week I stopped in at a Mennonite farm to check out their produce - they had a lot of squash as you can see by this picture - for the first time, I made a squash soup that I first saw on Instagram,  if you are looking for a great squash soup recipe, check out Rosinda's recipe on her blog, With Love From the Kitchen  - it's delicious!!!

I bought a huge zucchini when I was there - I made Zucchini Chocolate Chip Muffins - what a perfect fall muffin - delicious!  The original recipe is from All Recipes,  I have very seldom tried one of the top rated recipes on that site that hasn't been good.  This one doesn't disappoint!!

Zucchini Chocolate Chip Muffins

1 1/2 c. flour

3/4 white sugar

1 tsp. b. soda

1 tsp. cinnamon

1/2 tsp. salt

1 egg, slightly beaten

1/2 c. vegetable oil

1/4 c. milk

1 tbsp. lemon juice

1 tsp. vanilla extract

1 c. shredded zucchini - I squeezed the liquid from the shredded zucchini.  

1/2 c. miniature chocolate chips

1/2 c. walnuts (optional)

Preheat oven to 350.  Grease 12 muffin cups or one with paper muffin liner cups.  I always use the Reynolds type, the muffin or cupcake slides out perfectly.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.  Mix egg, oil, milk, lemon juice and vanilla extract in a bowl; stir into dry ingredients until just moistened.  Fold in zucchini, chocolate chips and walnuts.  Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick  comes out clean, 20-25 minutes.  

I made no changes to this recipe!!

Banana Chocolate Chip Muffins

My intention this morning was to make a zucchini loaf, I already made one and it was delicious, I had the zucchini to make another one but no can of crushed pineapple.  I didn't want to run out to the store, when you're in the mood for baking, you just want to get started, so I made muffins instead - those three speckled bananas were begging to be used!!

My husband picked up this cookbook for me a few years ago, it has the best "Banana Chocolate Chip Muffins" - it's the one I always make!

Banana Chocolate Chip Muffins

3 large bananas, mashed

1/4 cup butter/margarine, softened

1 cup white sugar

1 egg

1 tsp. vanilla

1 1/2 cups flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 cup chocolate chips

Combine sugar and margarine, blend well.  Add egg, mashed bananas and vanilla.  Fold in dry ingredients.  Add chocolate chips.  Bake at 375 for 20 minutes.  

Hot out of the oven...

Eat them with a speck of butter or plain - either way, they're delicious!!!

Summer Food

Last week I hit the strawberry field - two baskets for me, one for an older lady I know.  The berries are plentiful and the picking was easy.

I made my usual two batches of jam when I got home.  

My little rhubarb plant actually had enough to pick yesterday so I made a rhubarb strawberry crunch dessert and was it good!!  I pinned it a few days ago, the original recipe comes from All Recipes - you can see it right here - I didn't make any changes to it, it's delicious.

I bought a new small kitchen appliance that is going to be so great for summer - Yonanas- The Healthy Dessert Maker - have you heard of it?  I hadn't until a few weeks ago when Joann wrote about it on her blog - Woman in Real Life, I took the plunge last week and bought one - we tried it out yesterday - it's going to be great and so nice for a hot summer day.  

It uses all frozen fruit, the main base is the frozen banana - it makes a fat free dessert, a dairy free dessert and it's all fruit - what could be better!  The worst part is waiting for the bananas to get to the cheetah stage - at that point, you freeze them and then wait....

We made banana strawberry - we shared it for lunch - it was just enough and so cool and refreshing.  

I bought mine at Walmart, it was $29.94CDN - it was less expensive than when I looked at them in June.  I think we'll get our money's worth - peach, raspberry, pineapple, chocolate - I want to try them all!!!

Try Some Double Chocolate Muffins!!

I wanted to use up some of the buttermilk I had in the fridge, so I just typed in buttermilk muffins, yummm, some chocolate muffins sounded good to me, actually double chocolate muffins!  It's an easy recipe and more than likely you have the ingredients on hand, well, maybe not the buttermilk, put it on y our grocery list!!  It's great for baking and homemade buttermilk pancakes are the best!   The recipe originally comes from Jen at Jen's Favorite Cookies.

1/2 c. vegetable oil, I used canola

1 c. buttermilk

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

1/2 c. white sugar

1/4 c. brown sugar

1/4 c. cocoa powder ( I didn't have any regular cocoa so I substituted the dark here, the only cocoa I buy now is a darker variety at Bulk Barn)

1/4 c. dark cocoa powder 

1 c. chocolate chips

Mix ingredients in order - how easy is that???

Fill muffin cups 2/3 full.  Bake at 350 for 18-20 minutes.  

Give them a try - I don't think you'll be disappointed!!!

I Made Nut Smacks

I've been making these "Nut Smacks" since the early 80's - the recipe comes from "Company's Coming - 150 Delicious Squares" cookbook - my copy of this book is well worn, the cover is off,  some of the often used pages are not looking so great, I see this book often at the thrifts, but I just don't want another copy, I guess the condition of this book shows that I really like it and have used it a lot.

These squares are easy and no icing involved.   They have a butterscotch flavor, they're rich with nuts and brown sugar, definitely a tasty little morsel.

1/2 c. packed brown sugar

2 egg yolks

1 tsp. vanilla

1/2 c. butter or margarine

1/4 tsp. salt

1 1/2 c. all purpose flour

1 tsp. baking powder

First layer - Crumble seven ingredients together well in large bowl.  Press firmly in 9 x 9 inch ungreased pan.

2 egg whites

1 c. brown sugar

1 c. chopped walnuts (I used pecans)

Second layer - Beat egg whites until frothy.  Add brown sugar 1/3 at a time beating until stiff.  Fold in nuts.  Spoon over the unbaked base, spreading evenly.  Bake in 350 oven 25 minutes until golden brown.  Cover well to allow meringue to soften before cutting.  I always find the meringue to be crumbly, but that doesn't matter, they still taste delicious!

Linking the Nut Smacks up with Junkin Joe

Oatmeal Raisin Cookies

I was so sick of the look of those last few Christmas cookies that were still hanging around, I just had to bake something new, and I did, Oatmeal Raisin Cookies.  I like this recipe because it's easy, they're good and it makes a small batch.  This recipe comes from my Company's Coming Cookies Book from 1988.  I bet you'll like them too, if you try them...

1 cup butter or margarine, softened

1 cup brown sugar

1 egg

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 1/4 cups rolled oats

1 c. raisins

Cream butter and sugar together.  Beat in egg and vanilla.

Add remaining ingredients.  Mix well.  Drop by spoonfuls onto greased cookie sheet(I always use parchment paper, no greasing involved)  Bake in 350 oven for 8-10 minutes. Makes 3 1/2 dozen.  

Linking up with Junkin Joe

Chocolate Chip Blonde Brownies

The official name of these squares is really Chocolate Chip Blonde Brownies but we never call them that, I made these on September 12, 1988, the day my son Darcy was born, from that day, they were called Darcy's Squares!

I've been making these squares since the 70's - I don't even know where the recipe ever came from but everyone always seems to like them!  They're easy, they're quick to mix up, they don't use many ingredients and they're good!   Of course, anything tastes better in Pyrex too!

Click on the recipe to make it big! 

If you don't care for the nuts, you could just put twice as many chocolate chips on them, they would be just as good!!! 

These little melmac plates come in handy for just a little bit!!

I'm linking this recipe with Junkin Joe - check out the posts, there's always such an interesting variety of thrifty finds, crafts and recipes!

I Need a Good Rhubarb Recipe

I've tried three different rhubarb recipes in the past week - rhubarb crumble, rhubarb coffee cake and rhubarb/strawberry scones.  One was good, one went went straight to the garbage and the other is just ok.  All of these recipes came from Pinterest, so I guess I can say I pinned this one for Rhubarb Crumble, the original pin came from Rhubarb Central - I would definitely make it again.

The first day we had it with a little real whipped cream, the second day we had vanilla ice cream - either way it was delicious

I have no pictures to document the coffee cake at all - it didn't turn out at all, it went straight to the garbage!!  That makes me so mad when that happens!!!

Today I made Strawberry Rhubarb Scones - here's the original pin - I was hopeful for these, they are just ok, I had one plain, maybe the next one will be a bit better with a little butter.  Last year I blogged about the Strawberry Rhubarb Pie with Meringue that I made - that's a recipe that always turns out!!  Help me - if you have a great rhubarb recipe, I'd love to try it!!  Please share...

They kind of look like cookies, they really are scones - drop scones! 

I was happy for my Royal SMASHing post to be featured on the new forward & reverse linky party at The Blog Post Office - thanks so much for the shout out!  I'm linking up with The Blog Post Office  again today - check it out!

This is a Great Banana Bread Recipe!

I seem to use a lot of online recipes these days but there are always the tried and true ones that you  come back and bake time and time again.  I've tried many recipes for banana bread - but this one has to be my favourite - can you tell by the look of the book?

I've had it since 1992 - I think I got this for Christmas - I always like this type of cookbook - a local book that offers recipes that are not only easy but tasty.

I'm making good use of this Glasbake loaf pan I bought a few weeks ago.

I find that if you wrap the loaf in tin foil  and wait until the next day - it's just so moist and so good!!     

Click on the picture and you can see the recipe  in all its glory, baking stains and all.  I've also made the Chocolate Chipit Bread on top - it's really good too!!

Today I'm joining up with Scrumptious Sunday Link Party at Addicted to Recipes and for the first time - Sunny Simple Sunday Link Party

Raspberry Meringue Squares

These squares are too good to not share - I must have made them years ago because there was a check mark on the recipe, it wouldn't have been a regular because neither one of my children ate jam and I guess they still don't!  This recipe comes from Company's Coming - 150 Delicious Squares.  These squares are every bit as good as the Raspberry Coconut Swirl Cookies I made back in January - I'll definitely be making them again - they're easy and they're good.  I'm linking this recipe with Weekend Potluck at the Country Cook and Open House Party

Raspberry Meringue

Bottom layer:

1 1/2 cups flour

2 tsp. baking powder

3/4 cup brown sugar

1/2 cup butter or margarine

2 egg yolks.

Crumble all 5 ingredients together.  Press into ungreased 9 x 9 pan.  Set aside.

Filling:

1 cup raspberry jam or red jam of your choice, I used my homemade raspberry jam.

Begin by dropping small blobs of jam here and there over the bottom layer.  Then carefully spread.

Top Layer:

2 egg whites

3/4 cup packed brown sugar

1 cup regular coconut

Beat egg whites until frothy.  Add sugar and beat until stiff.  Fold in coconut.  Spread over jam layer.  Bake in 350 oven for 35-40 minutes.  Keep covererd.