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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Havin’ an Ice Cream Ball

This is 3 ingredient ice cream, all real, all delicious.  We haven’t used our ice cream ball to make ice cream since Evie was a toddler. She actually had forgotten it. 

This is an ice cream ball, actually a camping accessory, but works at home just as well.


The inside of the ball gets filled with ice and 1/2 cup of rock salt.

The inner metal canister (on the other side) gets filled with 2cups of cream and 1/3 cup sugar and a little vanilla, we added some vanilla beans as well.


Place the lids tightly and roll and shake for 15-20 mins.


Et voila…..

Fresh vanilla ice cream


Strawberries, Cream & Vanilla Cake

Fresh picked strawberries, vanilla cake and whipped cream and a layer of homemade freezer jam (made from the rest of the strawberries).  It was quick to make, perfect red and white for Canada Day, and delicious!

We whipped 2 cups of whipping cream with 1 tbsp caster sugar and about a tsp of vanilla, just enough to give a little flavour.  Slice a vanilla cake or vanilla sponge through the middle, spread a layer of good strawberry jam over the top of the bottom layer, then some sliced berries, a good layer of whipped cream.  Add the top layer and press down slightly, just until the filling starts to squish out the sides.  cover the top of more whipped cream and a few berries.

Enjoy!

 

 

 

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!

 

Tropical Coconut Rum Banana Bread with Lime Glaze

That is not a typo, there is rum in the banana bread!  This banana bread is delicious, moist and perfect for summer baking.

A banana bread with flecks of coconut throughout with a hint of rum and a sweet-tart lime citrus glaze.  Heaven in a loaf.

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I scored a huge bag of bananas which were marked down, I think there were 18 bananas for .99 cents…and they weren’t even that black yet!  I sliced and froze a large bag full for making smoothies.

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Preheat over to 350F and grease a 9X5″ loaf pan.

In a large bowl combine 2 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp salt.  Stir to combine and set aside.

In another large bowl place 1 cup of granulated sugar with 1/2 cup softened butter, beat with mixer until creamy. Add in 2 eggs, one at a time, beating well after each addition.

Add 1&1/2 cups of mashed banana (about 3 ripe bananas), 1/4 cup of plain yogurt, 3 tbsp dark rum, 1/2 tsp vanilla. Beat until well blended.  Add flour mixture and beat at a low speed until just moistened. Stir in 1/2 cup flaked sweetened coconut.

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Add batter to a 9X5″ loaf pan that has been coated in cooking spray.

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Sprinkled the top with with 1 tbsp of coconut.

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Bake at 350F for about 1 hour or until done.  I always test with a wooden skewer.IMG_4239

Cool for about 10 minutes in pan on wire rack and then remove from pan.

For the glaze combine 1/2 cup powdered sugar with 1& 1/2 tbsp of freshly squeezed lime juice (you could use lemon juice if you don’t have lime).  Whisk it together to make a glaze then pour the glaze over the top of the loaf into all of the cracks and crevices.  I also poked holes all over the top with a toothpick to let some more of the glaze sink in.

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And to make it pretty a fine zest of the lime sprinkled over the top!

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This is sooooo deliciously moist and flavourful with the hints of coconut and rum coming through, and that pairs really well with the hit of citrus from the sweet tangy glaze.  You really have to try it to see for yourself how good it is! ……and let me know what you think.

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Vanilla Bean Cake with Buttercream Icing

This post is for Mandy, who said that she was looking for a vanilla cake.  I hope you like it, we sure did!  This cake gets better a day or two after is has been made.  I find it best to make the cake and frost it, then keep well covered in the fridge for a day before eating it…if you can wait that long.

This cake was a promised gift for a friend as a congratulations for a huge career accomplishment.  Her favourite is vanilla cake and this cake has got vanilla!

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Preheat oven to 350F and grease two 8″ cake pans and line with parchment.  I forgot to line and had a little trouble getting them out, but they came out fine in the end.  My round and are 9″ and they baked fine but I just caught them from getting too dark.  I would say, whether you use 8″ or 9″ and keep a close eye towards the end of the baking time.

For the cake

3 cups of cake flour

1 Tbsp baking powder

1/2 tsp salt

1 vanilla bean, split with the seeds scraped out

1 cup unsalted butter, room temperature

2 cups sugar

5 large eggs, room temperature

1 & 1/4 cups buttermilk

1 Tbsp pure vanilla extract

Sift together flour, baking powder and salt.

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Take 1 cup of room temperature cubed butter

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Place in bowl of mixer.

Split a vanilla bean lengthwise and scrape out the seeds.

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Add the vanilla seeds to the butter and beat until well mixed, 2-3 minutes on medium speed until the butter is light and creamy.

You get this beautiful butter mixture flecked with vanilla seeds.

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Add 2 cups of white granulated sugar, I beat in 1/4 cup at a time, scraping down the sides after each addition and beating for about 1 minute after each addition.

Add the eggs, one at a time. Continue beating until incorporated. Reduce speed to low.

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Add the vanilla extract to the buttermilk

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Add dry ingredients to the butter mixture alternately with the buttermilk.  Mix just until incorporated.  Sharpe sides of bold and mix for about 20 seconds to make sure everything is all mixed together well.

Add batter to prepared pans and bake for about 35 minutes or until done.

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Let cool completely before removing from pan.

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Once the cakes are completely cool you can prepare the Vanilla Bean Buttercream Frosting.

1 cup butter at room temperature

4 cups icing sugar (powdered sugar) (you can add mote if needed, but I didn’t want it too sweet)

1/2 cup milk

1 vanilla bean, split and scraped

1 tsp pure vanilla extract

In mixing bowl cream butter with vanilla seeds until smooth and creamy.  Add icing sugar a cup at a time, add milk and vanilla extract, continue beating until light and fluffy.

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Snowballs and Tech Problems

Happy New Year’s Eve!  This post was intended for November 27th, didn’t happen.  I had computer and camera problems.  I have given  up on my laptop and I have a new camera.  December was crazy busy and I did cooking and baking along with a lot of other stuff but was so discouraged (ARG! blasted technology, that is why I like old school) I didn’t even try to post and was contemplating giving up on the blog.  However, I was inspired by a few bloggers that I follow and Evie keeps saying “can we blog this”.  Maybe 2014 will be a good blogging year for us. I hope so, but I will have to continue with the little steps.

Here is what was supposed to be posted on November 27th!..and we have had ALOT of snow since then.

November went by in a blur, I didn’t post anything.  I have been having both computer and camera problems which do not help because it takes forever hitting my head against a brick wall to even attempt to post.  This is why I dislike computers, I am not into tech anything. Anyway, I will leave that rant for another day since I am sitting here and it is working…slightly.

We did get snow.  This is what our back yard looked like one morning mid November and we got to make a snowman.

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We have been trying to make some Christmas cookies.  We got two batches made gingerbread cutouts (will try to post these later) and these snowballs.

Preheat oven to 375F.  Cream butter and sugar with vanilla.

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Chop nuts

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Add flour and nuts to butter mixture.

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Blend to form a mealy textured dough that will hold together when squeezed in your hand.  This was a little hard for small hands.

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Form this dough around a Hershey Kiss and make it into a ball.

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Place on cookie sheet and bake for about 12 minutes, until just starting to turn slightly golden.  Do not over bake or they will be dry.

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Cool completely.

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Once cooled (completely) to room temperature roll in powdered sugar. This part was good for small hands to do.

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These freeze well too.

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MMMMM so yummy!!

This is what they look like inside.

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Snowballs

1 Cup Butter

1/2 Cup sugar

1tsp vanilla

2 Cups flour

1 Cup chopped walnuts

24 Hershey Kisses

Powdered sugar

Preheat oven to 375F.  Beat butter, sugar and vanilla well.  Add flour and nuts, mix well.  Form dough around a hershey kiss and form into small balls.  Place on an ungreased cookie sheet and bake for 12 minutes.  Cool completely.  Roll in powdered sugar.  Makes 24.