Snowballs

There seemed to be some problems with my reblogged post, so lets see if this works!  This is one of our very early posts and we have so many newer followers since this post we thought we would share it again. This is a Christmas staple and an excellent addition to any Christmas cookie tray. We are making these right now, Evie is rolling in coconut as I type!

I should call these cookies Newfoundland snowballs.

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These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

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The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

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I should call these cookies Newfoundland snowballs.

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These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

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These also freeze well and are good in the freezer for a few months.  Sometimes I freeze…

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Homemade Cough Drops

The air has changed this weekend. There is a chill in the air and the light has changed,the sun seems a little lower in the sky and there is less natural light in the house. Not great for picture taking. I have a dry tickle in my throat that I hope is just due to the air getting drier and not of anything else starting. Since it is a holiday we get to stay home, so we decided to give these cough candies a go. 

There are only a few ingredients, and I had all on hand. These are to use when you just need to keep your mouth and throat from being too dry, not in place of medication or a visit to the doctor if you are feeling under the weather. 

The recipe is from Noshing with the Nolans, take a look for detailed instructions. Basically, to a saucepan add 1 cup sugar, 1/2cup sugar, 1tbsp honey (I used unpasteurized buckwheat), 1/2tsp ginger, 1/2tsp cinnamon & 1/4tsp cloves, 1 tbsp lemon juice. Bring to a boil & boil until it reaches hard crack stage, about 20 minutes. That is 302 degrees Fahrenheit, you will want to use a candy thermometer.





Drop in little blobs onto a silpat or parchment, let cool.

Let cool and harden completely, the toss in confectioners sugar so they don’t stick together. 
Shake off excess sugar.  Store in a container until ready to use.

Lemon Ricotta Pancakes with Blueberry Maple Sauce

These are lemony, light and airy pancakes. The egg whites give a slightly soufflé like texture and the ricotta gives extra protein. The sauce is quick to make while the pancakes are cooking, just maple syrup, seedless raspberry jam and frozen blueberries simmered to make a sauce.


Start off by seating a lemon, you will need 1 heaping TBSP of the zest.

In a large bowl whisk two egg yolks (save the whites), 1cup ricotta, 3tbsp sugar, 1/2 cup all purpose flour and zest

In a separate bowl whisk the egg whites until glossy peaks form.

Gently fold the ricotta mixture, a bit at a time, into the egg whites. Then slowly mix in 2tbsp melted butter.

Cook in hot fry pan or griddle 

For the sauce I placed 1/4 cup seedless raspberry jam, 1/3 cup frozen wild blueberries and 1/3 cup maple syrup in a small saucepan and let simmer gently for a few minutes and then keep warm until ready to pour over pancakes.

Too with the blueberry maple sauce
Very light and fluffy and sooo good!

Oatmeal Raisin Cookies

Evie is reading a new book from the library called “Eggs Over Evie” by Alison Jackson and she loves it.  It is about a 13 year old girl named Evie who loves to cook and is taking cooking classes, there is some other drama and family situations that make it interesting as well, but every chapter starts with a recipe and a kitchen tip.  She loves this book so much she asked for her own copy, which we ordered online.  It has also fired up her need to cook by herself.  Last week she decided to make cookies, all by herself, we were only allowed to lift the hot pan out of the oven.   There were really really good and perfect in shape and done-ness.  I hope you try them because they are sooo good, crispy on the edges and soft and chewy in the middle.

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IMG_6502Sporting a Blue Heron airbrushed tattoo! We were at science fun-fest and all of the little girls were getting butterfly tattoos, nope not Evie, she eyed that Blue Heron stencil and decision made.IMG_6508

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This recipe comes from Winnie-the-Pooh’s Cookie Book.

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Right now she is in the kitchen making a recipe from her book.  This time it is chocolate chip pecan cookies, and announcing that she does not need any help.  Tomorrow she is going to make us Mushroom Omelettes for breakfast!

 

Mug Brownies

Did you ever need a quick desert for just 2 or 3 people…or yourself? Sometimes a large cake or full pan of brownies is just too much and I can’t control myself and will eat half the pan there will be leftovers.  This is your quick fix.

 

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Into a mug add:

4tbsp flour

3 tbsp sugar

2 tbsp cocoa powder

2 tbsp oil

2 tbsp water

Mix well with a fork.

Cook on high in microwave for about 75 seconds (depending on the strength of your microwave).

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Be very careful when out take it out, it looks like brown play doh it is extremely hot!

Best served with vanilla ice cream on top. Actually, only serve with vanilla ice cream on top.  It gets all melty and chocolately….mmmmm.

There you have it.

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Dig right in.

 

Empty Tomb Buns

Happy Easter!

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Evie has been learning the true meaning of Easter since she started school.  She goes to Catholic school so those things are taught from the beginning.  I was a little concerned at first with the Easter story because of the crucifixion, it was violent and horrific, not that people are any less violent and horrific today, but this was my little 4 year old child.  I had nothing to fear, the teachers taught it very simply, cleaned up and scaled down.  That first Easter in school Evie came home one day saying “Mom, do you know that they killed Jesus on a cross and he died.”  I said yes I knew that and it was not nice just because he was different.  She replied, “Don’t worry Mom, he got up again!” Now at almost 8, she has been preparing for her first communion all winter, she knows the details and tells me things I didn’t know.

This was the perfect year to start a tradition with empty tomb buns.  These were quick and easy to put together on Easter morning with just 4 ingredients.

1 tube Pillsbury crescent rolls

8 large marshmallows

1/4 cup cinnamon sugar (this is very expensive to buy. I use 1/4 cup sugar mixed with 1-2 tsp cinnamon)

1/4 cup melted butter

Unroll the dough  and cut into 8 squares.

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Take a marshmallow, dip in the melted butter then roll in cinnamon sugar.

 

Wrap the dough around the marshmallow and pinch the seams to seal. This represents Jesus in the tomb.

Place seam side down in a greased muffin pan.  Bake at 375F for about 9 minutes. First when I looked in the oven there was marshmallow oozing out of a few and it looked a bit of a mess, but it was ok.  I let them cool a couple of minutes and gently lifted the buns out using a spoon, then let cool on a baking rack for about 10 minutes or until room temperature, there is hot melted sugar inside so make sure cool enough before giving to children. Break the first one open together to see the inside, they will be amazed!

Then once cooled we added little icing crosses to the top (just a small tube of bought icing from the baking aisle).

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When you break open the bun, the tomb is empty!…..and delicious.

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These will be an Easter morning tradition at our house every year.

Macarons

IMG_6033One of Evie’s favourite desserts are macarons.  When we see them at a bakery or restaurant she gets all sparkly eyed and we know what she wants.  When she was about 3 years old she saw a recipe book that just had different flavours of macarons and she held onto that book in the store and we bought it for her.  That meant that she nagged endlessly to make them.  I just couldn’t do it, it scared me a little.  Well it has been about 4 years preparing myself and we did it, I jumped in and did it.  Of course Evie was chomping at the bit ready, I was still aprehensive but it wasn’t too bad for a first attempt and we will make them again now that we know the technique and what to expect.

We made orange marmalade macaron.  My husband who would not even take a bite of one because he hated them, actually liked these.  They were not too sweet due to the marmalade, it was a good pairing.  All in all I would say it was much easier than I had anticipated and I would call it a success.

These would be perfect for Valentine’s Day.

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You will need:

3/4 cup ground almonds

1 cup confectioners’ sugar

2 extra large egg whites

1/4 cup superfine sugar

2 tsp finely grated orange rind

orange food colouring

1/4 cup marmalade (we use our favourite Robertson’s “Golden Shredless”, the one with Paddington on the label)

Place the ground almonds and confectioners’ sugar in a food processor and process for 15 seconds.  Sift the mixture into a bowl.  Set aside.

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Line 2 baking sheets with parchment and set aside.  We didn’t have parchment so I used my Silpat on one sheet and nothing on the other.  Let me tell you that parchment is necessary.

Silliness.

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Place the egg whites in a large bowl and whip until soft peaks hold.

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Gradually beat in the superfine sugar until you have a firm glossy meringue. Then beat in the orange rind and food colouring to give the colour that you want.  Ours should have been brighter but I was afraid adding too much would affect the meringue.

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Using a spatula very gently fold in the almond mixture (1/3 at a time).  This is where I started to get a little worried and thought I was ruining it, but it was ok.

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Incorporate all of the dry ingredients, until you have a shiny batter with a thick ribbony consistency. IMG_6024

I was very gentle with the folding but thought I was destroying the meringue, but it worked out ok.

Next problem I encountered was I did not have a pastry bag and I did not have the right sized tip.  We inserted the too big tip (should have 1/2 inch plain tip) into the corner of a zip top bag!  Go ahead, cringe any pastry chefs at this moment, it got a little messy.  Please don’t judge, Evie is only 7 years old and I am just going along with her ideas.

The first couple were ginormous a little large but it got better.

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Tap the sheet onto the counter to release any air bubbles and let sit air drying for 30 minutes. Preheat oven to 325F.

Bake in preheated oven for 10-15 minutes.  Our should have come out a little sooner as you can see they were catching a little too much colour.

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Now that sheet that did not have parchment, not so good.

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and getting them off the pan was a nightmare.

Evie took a look in the oven at this batch and said “Mom, Paul Hollywood would say that is not a macaron that is a disaster”.  He probably would have too.

Let cool to room for about 15 minutes on the baking sheet.  At this point you would lift off the parchment and let cool completely before filling.

Then sandwich together with the marmalade.

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Needless to say these did not last very long.