Coconut Cupcakes with Cream Cheese Icing

1/2 cup (125 mL) butter
3/4 cup (175 mL) granulated sugar
1 egg
1 tsp (5 mL) coconut extract
1/2 tsp (2 mL) vanilla
1-1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
3/4 cup (175 mL) buttermilk
1/2 cup (125 mL) shredded sweetened coconut

Cream cheese Icing:
1/4 cup (50 mL) cream cheese, softened
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) milk
1/4 tsp (1 mL) vanilla
1/4 tsp (1 mL) coconut extract
2 cups (500 mL) icing sugar

Garnish:
1/2 cup (125 mL) shredded sweetened coconut

Line 12 muffin cups with paper liners; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.

Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.

Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source: Canadian Living Magazine, April 2006

Traditional Vanilla Birthday Cake

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 F.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20-25 minutes or until a cake tester inserted into centre of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove pans and cool completely on wire rack.

If you're making cupcakes, line 2 12-cup muffins tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

When cake has cooled, ice between the layers, then ice top and sides of cake. Makes 1 three-layer 9-inch cake or 24 cupcakes.

Traditional Vanilla Buttercream

1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food colouring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in and airtight container up to 3 days. This yields icing for 1 two- or three-layer 9-inch cake or 24 cupcakes.

Source: The Magnolia Bakery Cookbook

New York Black & White Cookies

Vanilla Cookies
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 cup sour cream

White Glaze
1 cup confectioners' sugar
3 1/2 tbsp heavy cream
1/8 tsp vanilla extract

Chocolate Glaze
3 oz semisweet chocolate, coarsely chopped
1/4 cup heavy cream
1 tbsp light corn syrup

Make the cookies
Position a rack in the centre of the oven and preheat the oven to 350 F. Grease two large baking sheets.

In a medium bowl, gently whisk together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually beat in the sugar, mixing well until combined. Add the egg and vanilla extract and mix until blended. Scrape down the sides of the bowl. Alternately add the sour cream in two additions and the flour mixture in three additions, blending well after each.

Using a 1/4 cup ice cream scoop or measure cup, scoop mounds of the dough onto the baking sheets, spacing them 3 inches apart. Moisten your palm to prevent sticking and pat the mounds into 2 1/2-inch disks. Bake the cookies, one sheet at a time, for 15 to 17 minutes, until just beginning to turn light golden brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Make the white glaze

In a small bowl, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Cover the bowl and set aside.

Make the chocolate glaze

Place the chocolate, heavy cream, and corn syrup in the top of a double boiler over barely simmering water. Heat, stirring occasionally, until the chocolate is melted and the glaze is smooth. Let the glaze cool until tepid, about 10 minutes.

Ice the cookies

Using a small offset metal spatula, spread the white glaze on half of each cookie. Let the glaze set for 10 minutes.

Using the spatula, spread the chocolate glaze on the other half of each cookie. Let the cookies set at room temperature for at least 45 minutes. Makes about 14 large cookies.

Source: The Good Cookie by Tish Boyle, 2002

Haystacks

1/2 cup creamy peanut butter
1/4 cup butter-flavoured Crisco
2 cups butterscotch-flavoured chips
6 cups corn flakes
2/3 cup semi-sweet mini chocolate chips

Combine peanut butter, Crisco and butterscotch chips in large microwave-safe bowl. Cover with waxed paper. Microwave on medium for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan over very low heat, stirring constantly).

Pour corn flakes into large bowl. Pour hot butterscotch mixture over flakes. Stir with spoon until flakes are coated. Stir in chocolate chips.

Spoon scant 1/4 cupfuls of mixture into mounds on waxed paper-lined cookie sheet. Sprinkle with chopped nuts. Refrigerate until firm.

Makes about 3 dozen cookies

*Changes I made: I used 1 1/2 cups of butterscotch chips and 1/2 cup chocolate chips for melting. I also used regular butter, not Crisco. I did not add any extra chocolate chips but instead added chopped peanuts and sweetened flaked coconut. I topped the stacks with mini M&M's rather than use nuts.

Source: Treasury of Desserts, 1993

Cranberry Jewel Fudge

12 oz (375 mL) bittersweet chocolate, chopped
1 can (300 mL) sweetened condensed milk
2 tsp (10 mL) vanilla

Cranberry Topping:
5 oz (150 g) white chocolate, coarsely chopped
3/4 cup (175 mL) dried cranberries

Line 8-inch (2 L) square metal cake pan with parchment paper or foil, leaving 1 inch (2.5 cm) extending over sides; set aside.

In bowl, over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, until smooth, about 5 minutes. Stir in vanilla. Pour into prepared pan, spreading evenly. Refrigerate until firm, about 1 hour.

Cranberry Topping: In bowl, over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate until firm, about 3 hours.

Remove from pan and peel away paper. With hot dry knife, cut into 48 pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)

• Variations
  Snow-Ball Chocolate Fudge: Omit Cranberry Topping. Stir in 2 cups (500 mL) miniature marshmallows.

  Candy-Covered Fudge: Omit Cranberry Topping. Sprinkle 3/4 cup (175 mL) candy-coated chocolate pieces onto hot fudge; press lightly.

  Nut Fudge: Omit Cranberry Topping. Score fudge into 48 pieces. Place toasted pecan or walnut half or piece on each.

Source Canadian Living Magazine: December 2004

Puckery Lemon Drop Popsicles

2 cups lemon or vanilla yogurt
1 cup lemonade concentrate
1 tbsp corn syrup

In blender, puree yogurt, concentrate and corn syrup until smooth. Spoon into freezer-pop moulds; insert sticks. Cover loosely with plastic wrap; freeze until firm, about 4 hours. Makes 6 servings.

Make Ahead: Freeze for up to 2 weeks.

If pops don't release easily, dip bottom of mould briefly in warm water to loosen.

Source: Canadian Living Magazine, June 2004

Pink Sin

Base
1 cup graham wafer crumbs
1/2 cup butter, melted
1/2 cup brown sugar
1 tsp flour, heaping

Middle Layer
2 cups coconut
1 can sweetened condensed milk (300 mL)

Icing
1/2 cup butter, softened (not melted)
3/4 cup icing sugar
2 tbsp cream or milk
2 tbsp boiling water
few drops red food colouring
1/2 tsp vanilla

Base: Preheat oven to 375 F. Mix together the graham wafer crumbs, melted butter, brown sugar and flour. Press into a greased 8-inch square pan and bake for 5 to 10 minutes. Cool.

Middle Layer: Preheat the oven to 350 F. Mix together the coconut and condensed milk, then spread on the cooled base. Bake at 350 F for 15 to 20 minutes, or until gold around the edges. Cool thoroughly.

Icing: Note that after each addition, you must beat for 2 minutes. Start by beating the butter for 2 minutes. Add the icing sugar and beat again for 2 minutes. Add the cream or milk and beat for 2 more minutes. Add the boiling water and beat for 2 minutes. Add the food colouring and, you got it, beat for 2 minutes. Lastly, add the vanilla and beat for 2 more minutes. Spread the icing over the cooled squares.

Keep the squares in the refrigerator. Makes 2 to 3 dozen squares.

Source: Great Canadian Cookies, Bars & Squares, 2002

Cakey Chocolate Sandwiches

1/2 cup unsalted butter
1/2 cup granulated sugar
1 egg yolk
2 tbsp sour cream
1/2 tsp vanilla
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
pinch salt

Filling:
2 tbsp unsalted butter, softened
1 cup icing sugar
1 tbsp whipping or 10% cream

In large bowl, beat butter with sugar until fluffy; beat in egg yolk. Beat in sour cream and vanilla. In separate bowl, whisk flour, cocoa powder, baking soda and salt; stir into butter mixture in 2 additions to make smooth dough.

Roll by 1 tsp (5 mL) into balls; arrange 2 inches (5 cm) apart, on parchment paper-lined baking sheets. Flatten into 1-inch (2.5 cm) rounds. Bake in 350 F (180 C) oven until firm to the touch, 5 to 6 minutes. Let cool on pan on rack for 2 minutes, transfer to racks and let cool.

Filling: In small bowl, beat butter until fluffy; beat in sugar and cream until smooth. Spread 1/2 tsp (2 mL) over bottom side of half the cookies; sandwich, bottom side down, with remaining cookies. (Make Ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.) Makes about 40 cookies.

Source: Canadian Living, Home for the Holidays, 2008

Dark and Dangerous Triple Chocolate Cookies

1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) semisweet chocolate chips
1 cup (250 mL) white chocolate or milk chocolate chips

Preparation:

Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside. In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.) Makes about 48 cookies

Source : The Complete Canadian Living Baking Book, 2008

Chocolate Marble Chunk Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1/4 cup Dutch-processed cocoa powder, sifted
12 oz. bittersweet or semisweet bar chocolate, cut into 1/2-inch pieces
1 3/4 cups pecan pieces

Position a rack in the centre of the oven and preheat the oven to 375 F.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the vanilla extract and eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the flour mixture, mixing just until blended.

Transfer 1 3/4 cups of the dough to another bowl and set aside. Add the cocoa powder to the dough remaining in the mixer bowl and mix on low speed until blended. Add half of the chocolate and half of the pecans and mix until blended. Stir the remaining chocolate and pecans into the light-coloured dough.

Fill one side of a 1-tablespoon measuring spoon with the light dough, making it well rounded, not level. Fill the remaining half with chocolate dough. Roll the doughs into a ball and place on an ungreased baking sheet. Moisten your palm to prevent sticking, and flatten the dough into a 1 1/2-inch disk. Repeat with the remaining dough, spacing the cookies 2 inches apart. Bake, one sheet at a time, for 8 to 10 minutes, until the lighter dough just begins to colour. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely. Makes about 60 cookies.

Store in an airtight container at room temperature for up to a week.

Source: The Good Cookie by Tish Boyle, 2002

Chocolate Intensity Muffins

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup (4 oz) butter, melted
1 tsp vanilla
Confectioners' sugar (optional)

Preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray, including top edges: muffins rise above the pan. (Coat thoroughly; these muffins have a tendency to stick.)

Add flour to large bowl. Sift in cocoa powder. Add sugar, baking powder, baking soda and salt and thoroughly combine.

Whisk eggs, buttermilk, butter and vanilla in medium bowl until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix.

Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean. Carefully turn out onto rack. Using tiny sieve, generously dust tops of muffins with confectioners' sugar if desired. Makes 12 muffins.

*I baked the muffins at 350 F.

Source: All the Best Muffins and Quick Breads by Joie Warner, 1992

Sour Cream Pound Cake

1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla
2 1/4 cups (550 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) sour cream

Line 9-x5-inch (2 L) loaf pan with double layer of parchment paper or grease; set aside.

In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time, beating well after each; beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into pan; smooth top.

Bake in centre of 325 F (160 F) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool. (Make Ahead: Wrap in plastic wrap ans store at room temperature for up to 1 day or overwrap in heavy-duty foil ans freeze for up to 2 weeks.)

Source: The Complete Canadian Living Baking Book, 2008

Pizza Dough

Servings: 1-1/2 lb (750 g), one 14-inch (35 cm) pizza base

3 cups (750 mL) (approx)
2 tsp (10 mL) quick-rising (instant) yeast
1 tsp (5 mL) salt
1-1/4 cups (300 mL) hot (120°F/50°C) water
1 tbsp (15 mL) extra-virgin olive oil
Preparation: In bowl, combine 2-3/4 cups (675 mL) of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.

Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding up to 1/4 cup (50 mL) more flour, 1 tbsp (15 mL) at a time, if necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)

Additional Information

Bread Machine Pizza Dough: Into pan of 2-lb (1 kg) machine, place (in order) water, oil, salt, flour and yeast. (Do not let yeast touch liquid.) Choose dough setting.

Zahtar : Combine 1 1/4 tsp dried thyme, 3/4 tsp sumac, 1/2 tsp sesame seeds and a pinch of salt. With fingers, crush dried thyme until powdery. In small skillet over medium heat, roast crushed thyme, sumac, sesame seeds and pinch of salt until fragrant and lightly toasted, about 3 minutes; transfer to bowl. (Make-ahead: Seal in airtight container for up to 1 week.)

Source Canadian Living Magazine: May 2007

Vanilla Pudding Chocolate Cookies

1 cup unsalted butter, melted, cooled
1 cup lightly packed brown sugar
1/2 cup granulated sugar
102 g box instant vanilla pudding mix
2 tbsp milk
2 large eggs
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp each: baking powder, baking soda
2 cups milk chocolate chips

In large mixing bowl, using wooden spoon, mix butter and sugars until creamy. Stir in pudding mix and milk, then eggs and vanilla. Add flour, baking powder and baking soda; stir until batter is smooth. Stir in chocolate chips.

Drop batter by heaping tablespoonsful on non-stick cookie sheets (about 12 per sheet). Bake, in batches, in preheated 350F oven 12 minutes or until edges are lightly browned. Cool 10 minutes on cookie sheet. Transfer cookies to wire rack to cool completely. Store in airtight container.
Makes about 36.

Andrea Duguay and daughter Sarah McCaughern of Milton won first place at Canada's Best Chocolate Chip Cookie Contest at the Good Food Festival. Milk chocolate chips were a hit with the judges. Instant vanilla pudding mix is an unusual addition.

Source: The Toronto Star

Peanut Butter Brownies

6 oz (175 g) bittersweet chocolate, chopped
4 oz (125 g) unsweetened chocolate, chopped
1/3 cup (75 mL) butter
1/3 cup (75 mL) natural peanut butter, at room temperature
2 cups (500 mL) granulated sugar
1 tsp (5 mL) vanilla
4 eggs
1-2/3 cups (400 mL) all-purpose flour
1 cup (250 mL) chopped unsalted peanuts
Pinch salt

Topping:
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) natural peanut butter, at room temperature
1/2 tsp (2 mL) vanilla
2 cups (500 mL) icing sugar
1 tbsp (15 mL) milk
3 oz (90 g) bittersweet chocolate, melted

Preparation:

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.

In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.

Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Makes 60 bars.

The Complete Canadian Living Baking Book, 2008

Crisp Butterscotch Oatmeal Cookies

1 cup butter, softened
1 cup packed brown sugar
1/4 cup water or milk
1 tsp vanilla
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups oats
1 1/2 cups butterscotch chips
1/2 cup flaked coconut

Beat butter, brown sugar, water and vanilla in a large bowl on medium speed of electric mixer until thoroughly blended.

Combine flour, baking soda and salt. Gradually add to butter mixture, beating on low speed until blended. Stir in oats, butterscotch chips and coconut.

Drop dough by tablespoonfuls (15 mL), about 2 inches apart, onto prepared cookie sheet. Press flat with fork dipped in sugar or flour. Bake for 15 to 20 minutes or until crisp and golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely. Makes about 4 dozen cookies.

Variation: Replace butterscotch cips with semi-sweet chocolate chips, dried cranberries or raisins.

* I didn't make my cookies really crispy and baked them for only 12 minutes.

Source: Robin Hood Home Baking, 2004

Beautiful Buttermilk Muffins

1 cup buttermilk or sour milk
3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 tsp grated lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 375 F. Grease or line a 12-cup muffin pan.

In large bowl, beat together the sugar, oil, eggs, vanilla and lemon zest until light(ish).

In another bowl, mix together the flour, baking powder and baking soda. Stir this mixture into the egg mixture, in 2 or 3 additions, alternately with buttermilk. Beat only until combined - don't overbeat! - then spoon the batter into the well-greased (or paper-lined) muffin pan, filling the cups nearly to the top. Bake for 20 to 25 minutes, until lightly browned on top. Makes 12 muffins.

Variations

Blueberry Muffins: Stir 1 cup fresh or frozen (don't defrost them) blueberries into the batter before spooning it into the muffin pan. Bake as for buttermilk muffins.

Chocolate Chip Muffins: Stir 1 cup chocolate chips into the batter before spooning it into the muffins pan. Bake as for buttermilk muffins.

Poppy Seed Muffins: Mix 1/4 cup poppy seeds into the buttermilk and let soak while you prepare the rest of the ingredients. Add to the batter and bake as for buttermilk muffins.

Cranberry or Cherry Muffins: Stir 1 cup of chopped dried cranberries or dried cherries into the batter before baking. Bake as for buttermilk muffins.

Source: The Clueless Baker, 2001

Almond Fingers

Base and Topping:
1 cup semolina
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1 cup butter
2 eggs, beaten
2 tsp almond extract

Filling:
1 cup jam (or more, depending on your taste)

Preheat the oven to 350 F.

Base and Topping: Sift together all of the dry ingredients. Rub in butter. Add the almond extract with beaten eggs and stir thoroughly. (The batter will be very soft.) Spoon half of the mixture into greased pan (9 x 13 inches) and smooth out.

Spread the base with the jam. (Homemade, of course. Apricot is a fine choice, though raspberry or blackberry are more colourful.)

Spoon the second half of the mixture on top.

Bake at 350 F for 20 to 30 minutes, or until golden. Let cool in the pan, on a rack, then slice into fingers. Makes 3 dozen cookies.

*I just dropped spoonfuls of the base on the jam. It was too soft to be spread all over.

Source: Great Canadian Cookies, Bars & Squares, 2002

Empire Cookies

1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1 tsp (5 mL) almond extract or vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/3 cup (75 mL) raspberry, strawberry or apricot jam

Icing:
1 cup (250 mL) icing sugar
1/4 tsp (1 mL) almond extract or vanilla
1 tbsp (15 mL) hot water (approx)
6 candied cherries, quartered

In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture. On lightly floured surface, roll out dough to scant 1/8-inch (3 mm) thickness. Using 1-1/2- to 1-3/4-inch (4 to 4.5 cm) round cookie cutter, cut out shapes. Place, about 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 10 minutes or until edges are golden. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.) Spread bottoms of half of the cookies with jam; top with remaining cookies.

Icing: In small bowl, combine icing sugar, almond extract and enough hot water to make thin icing; spread over tops of cookies. Top each with cherry piece. Let stand until icing is dry, about 3 hours. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)

Source: Canadian Living Magazine: July 2007

Apple Pie Muffins

2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 tsp vanilla
2 cups diced peeled apples

Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1 tsp cinnamon
2 tbsp butter, melted

Topping: In bowl, stir together brown sugar, pecans, flour and cinnamon. Drizzle with butter, tossing with fork. Set aside.

In large bowl, combine flour, sugar, baking soda and salt. Whisk together egg, buttermilk, butter and vanilla; pour over dry ingredients. Sprinkle with apples; stir just until dry ingredients are moistened.

Spoon into large greased or paper-lined muffin cups; sprinkle with topping. Bake in 375 F oven for about 25 minutes or until tops are firm to the touch. Makes 16 muffins.

*I used almonds in the topping instead of pecans and baked the muffins at 350. I also only made 12 muffins.

Source: Canadian Living's Best Muffins and More, 1994

Ricotta Cookies

1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 cup (250 mL) ricotta cheese
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) baking powder

Icing:
1/2 cup (125 mL) cream cheese, softened
1/4 cup (50 mL) unsalted butter, softened
1-1/2 cups (375 mL) icing sugar
1/2 tsp (2 mL) vanilla
Assorted paste or liquid food colouring

Preparation:

In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.

Icing:

In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Canadian Living Magazine: April 2009

Caramel-Layered Brownies

4 squares unsweetened chocolate
3/4 cup butter or margerine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped nuts, divided
1 pkg caramels (14 oz)
1/3 cup evaporated milk

Preheat oven to 350 F.

Melt chocolate and butter in the microwave for 2 minutes or melt over a double boiler on the stove.

Stir sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove one cup of batter; set aside. Spread remaining batter in greased 13 x 9-inch pan. Sprinkle with chips and 1 cup nuts.

Microwave caramels and evaporated milk in medium bowl on high for 4 minutes, stirring after 2 minutes. (Length will depend on the power of your microwave) Stir until caramels are completely melted ans smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel layer. Sprinkle with remaining 1/2 cup nuts.

Bake for 40 minutes or until wooden toothpick inserted into centre comes out with fudgy crumbs. Cool in pan on rack. Cut into squares. Makes about 2 dozen brownies.

Source: Treasury of Desserts, 1993

Granola Grabbers

3 cups granola without fruit
3/4 cup moist, plump raisins (dark or golden)
1/2 cup salted peanuts
1/2 cup slivered almonds
1/2 cup sweetened shredded coconut
1/3 cup wheat germ
1 3/4 sticks (14 tbsp) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg
1/4 tsp salt
1 cup all-purpose flour

Position the racks to divide the oven into thirds and preheat the oven to 375 F. Line two baking sheets with parchment paper or silicone mats.

Put the granola in a large bowl and break up any large chunks with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola and fruit. Stop the mixer when most of the granola mix is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

Scoop out rounded tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets, leaving about 1 1/2 inches between them. Flatten the mounds lightly with your fingertips.

Bake for 10 to 12 minutes, rotating sheets from top to bottom and front to back at the midway point. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature.

Repeat with remaining dough, cooling the baking sheets between batches. Makes about 40 cookies.

Source: Baking from My Home to Yours by Dorie Greenspan, 2006

Barb's Peanut Butter Squares

Oatmeal cookie mixture:
1 cup margerine or butter, softened
1 1/4 cups brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla
1 3/4 cups all-purpose flour
2 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt (optional)

Peanut butter layer:
1/4 cup brown sugar
1/2 cup icing sugar
1/2 tsp vanilla
2 tbsp butter, softened
3/4 cup smooth peanut butter

Chocolate layer:
2 cups semi-sweet chocolate chips (can substitute carob chips)

Preheat oven to 350 F.

Oatmeal cookie mixture: Beat the margerine or butter with sugars until creamy. Add the eggs, milk and vanilla and beat well. In a separate bowl, stir together the flour, oats, baking soda and salt. Add the flour mixture to the butter mixture until blended (no need to overmix).Crumble half of the cookie mixture into a greased glass 9 x 13-inch baking dish. Lightly press the mixture to spread it evenly, then pat down.

Peanut butter layer: Mix together all of the ingredients for the peanut butter layer until well blended. Drop all of this mixture by spoonfuls on top of the cookie layer, spreading it evenly. This is a very sticky process! Lightly press the peanut butter mixture into place by hand - you will need to wet your hands to keep the mixture from sticking to you, but a little water won't hurt the bar!

Chocolate layer: Spread the chocolate chips evenly over the peanut butter layer.

Finish by crumbling the remaining half of the cookie mixture over the chocolate layer, gently pressing it into place. You will probably need to wet your hands for this layer too!

Bake at 350 F for approximately 20 to 25 minutes, depending on your oven and the level of chewiness you prefer. Cool, then cut into squares. Lift them out of the pan with a metal spatula.Makes 18 to 24 squares.

*I used a metal 9 x 13-inch baking pan. Also, my cookie mixture was not crumbly - it also had to be pressed with wet fingers.

Source: Great Canadian Cookies, Bars & Squares, 2002

Simple Sweet Dough, Crumb Buns & Sticky Buns

Simple Sweet Dough

4 tbsp sugar
1/4 cup warm water (110 to 115º F)
1 package active dry yeast
3 cups unbleached all purpose flour, spooned in and leveled
1 tsp. salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/2 cup milk
3 large egg yolks
1 tsp. pure vanilla extract

Add 1 Tbsp. sugar to the warm water. Sprinkle the yeast over the water. Do not stir. Cover the bowl with a saucer and let the mixture stand for about 5 minutes. Stir briefly with a fork, cover again, and let stand a few more minutes until bubbly.

Stand Mixer Method

In the bowl of a stand, fitted with a paddle attachment; mix in low speed the flour, remaining 3 Tbsp. of sugar, and the salt. Add the butter and continue to mix until small crumbs form, about 2-4 minutes, depending on the temperature of the butter.
In a separate bowl, whisk together the milk, egg yolks, and vanilla. Add the milk mixture to the flour, along with the dissolved yeast, and mix on low for about 15 seconds. Scrape down the sides of the bowl. Mix for another 30 seconds until a smooth dough forms. This is a soft dough.

Hand Method

In large mixing bowl, whisk together the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the soft cubed butter, and using a pastry blender or your fingertips, work in the butter until the mixture resembles fine meal.

Make a well in the centre. Using a fork, blend together in a small bowl the milk, egg yolks and vanilla. Pour the milk mixture into the well and add the dissolved yeast. With a wooden spoon, gradually work the crumbs into the liquids, mixing until all the crumbs are incorporated and a rough dough is formed. Sprinkle the work surface with about 2 tablespoons of the remaining flour. Then turn the dough onto the floured surface and knead lightly until smooth.

Lightly butter a medium bowl. Empty the dough into the bowl, smoothing the top with floured hands. Spread a thin layer of softened butter on top. Cover tightly with plastic wrap and refrigerate overnight.

You can keep the dough in the refrigerator for up to three days, or wrap tightly and freeze for up to 3 months.

Crumb Buns

½ recipe Simple Sweet Dough
1 small recipe Carole’s Favourite Streusel
1 large egg lightly beaten with 1 tsp water, for egg wash
Powdered sugar, for dusting

Remove the dough from the refrigerator 1 to 1½ hours before shaping.

Generously butter a 9x9x2-inch square pan. On a lightly floured surface, knead the dough gently six to eight times, or until smooth, then pat it into a square. Using a dough scraper or a sharp knife, divide the dough evenly into 9 pieces. Cupping your hand over each piece, roll the dough on a barely floured surface, continuously rotating it until it forms a ball.

Arrange the balls in the pan, placing three pieces across and three pieces down. Be sure to space them evenly. Flatten the balls slightly until they are about ¾ inch apart; they do not have to touch. Cover the pan with a tea towel and set in a warm place to rise for 45 minutes, or until the balls begin to touch each other. While the buns are rising, prepare the streusel.

Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350ºF.

Gently brush the tops of the buns with the egg wash. Sprinkle the crumb mixture heavily over the dough. Press the streusel slightly into the dough. Bake for 30 to 35 minutes, or until the streusel is slightly browned. Remove from the oven and place on a rack to cool. To remove the pan, place a 12-inch piece of foil on top of the pan, cupping it around the side to hold the streusel in place. Cover with a cooling rack, invert, and carefully lift off the pan. Cover with another rack, invert again, remove the foil, and cool right side up. When the buns are almost cool, dust the tops heavily with powdered sugar. Reheat before serving. Break apart when ready to serve.

Carole’s Favourite Streusel (small recipe)

6 to 7 tbsp unsalted butter
1 cup all-purpose flour, spooned in and levelled
½ cup sugar
½ tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt
3 tbsp finely chopped walnuts or pecans (optional)

Place the butter in a 2-quart heavy-bottomed saucepan and heat until almost melted; remove from the heat and cool to tepid.

Whisk together the flour, sugar, cinnamon, baking powder, salt and nuts if using. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips. Before using, let the streusel stand for 10 to 15 minutes.

Sticky Buns

Pecan Topping

¼ cup unsalted butter, softened
¾cup very fresh light brown sugar, packed
2 tbsp honey
2 tbsp light corn syrup
⅔ cup broken pecan pieces

½ recipe Simple Sweet Dough

Filling

2 tbsp unsalted butter, very soft
2 tbsp granulated sugar
2 tbsp light brown sugar, packed
½ tsp ground cinnamon
½ cup medium-chopped pecans
2 to 3 tbsp golden raisins, plumped
1 large egg lightly beaten with 2 tsp water, for egg wash

Make the Topping

Generously butter 15 muffin tin cavities. Place the softened butter in a medium bowl and gradually add the brown sugar, honey and corn syrup, mixing until a smooth paste is formed. Divide the mixture evenly into the cavities, using about 2 tsp for each. Using the back of a teaspoon, spread the topping as best as you can around the bottom and ¾ up the sides. Sprinkle the bottom of the cavities with broken pecans.

Shape the Buns

Remove the dough from the refrigerator, place it onto a lightly floured rolling surface, and press it into a 4x6 rectangle. Roll the dough into a 10x15-inch rectangle with the 15 inch side parallel to the edge of the counter.

Using a small offset spatula, spread the dough with the softened butter leaving a ½-inch border on the top. In a small bowl, combine the sugars with the cinnamon. Sprinkle the mixture over the dough along with the nuts and raisins, again leaving a ½- inch border at the top. Brush the border with egg wash.

Roll the dough tightly starting with the edge closest to you. Pinch the seam well with your fingertips to seal it. Then roll the cylinder back and forth a few times to compress the layers. The finished roll should measure about 15 inches. Using a dough scraper or thin knife, cut the dough into 15 even slices. Place the slices into the prepared muffin tins cut side down and press the tops gently with your fingertips to even the surface. Cover with a tea towel and set aside in a warmish place to rise, about 45 minutes, or until puffy and almost doubled.

Bake and Finish the Buns

15 minutes before baking, position the racks into the upper and lower thirds of the oven. Heat the oven o 350ºF. Bake the buns for 15 to 18 minutes or just until they begin to turn golden brown. To ensure even browning, towards the end of the baking time, rotate the pans top to bottom and front to back. Watch carefully, these should not be over baked.

While the buns are baking, place 2 baking sheets over the waxed paper. Remove the buns from the oven, let stand for 2 to 3 minutes, then invert onto the cooling racks. Do not remove the pans for 10 minutes to allow the honey syrup to coat the buns. Carefully remove the pans. If any of the nut topping remains in the pans, spoon it onto the appropriate bun, handling the mixture carefully as it may be hot.

Source: Great Coffee Cakes, Sticky Buns, Muffins & More, 2007

Mrs. French's Pineapple Squares

Base:
1 cup flour
1/2 cup butter
1/2 cup brown sugar

Filling:
2 beaten eggs
1 cup brown sugar
4 tbsp flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup coconut
1 cup crushed pineapple, drained

Base: Preheat the oven to 400 F. Mix the flour, butter and brown sugar until crumbly, then pat down in a well-greased 8-inch square baking pan. Bake at 400 F for 10 minutes. Let cool.

Filling: Preheat the oven to 350 F. Mix together the beaten eggs, brown sugar, flour, baking powder, salt, coconut and pineapple. Pour the filling ingredients onto the cooled crust. Bake at 350 F for 20 to 25 minutes, or until well browned.

These squares may be served with or without a plain icing.

Makes 16 to 18 squares.

* I baked the crust at 350 F for 10 minutes and also used a 9-inch square pan instead of an 8-inch.

Source: Great Canadian Cookies, Bars & Squares, 2002

Golden Cinnamon Loaf

DOUGH

1/4 cup warm water (110 F to 115 F)
1/3 cup plus 1 tbsp sugar
1 package active dry yeast
3 1/4 cups all-purpose flour, spooned and leveled
1/2 tsp salt
1/3 cup (2/3 stick) unsalted butter, diced
1/2 cup milk
1 large egg
2 large egg yolks (reserve 1 egg white for egg wash)
1 tsp vanilla extract

1 large egg white plus 2 tsp water, lightly beaten, for egg wash
1/3 cup sugar mixed with 2 1/2 tsp ground cinnamon, for filling
1 tbsp unsalted butter, melted

Rinse a small bowl in hot water to warm it. Add the warm water and 1 tbsp of the sugar to the bowl. Sprinkle the yeast on top of the water. Do not stir. Cover with a saucer and let stand for 5 minutes, swirling the bowl every so often. Stir with a small whisk or a fork and cover again for about 3 minutes, or until the yeast is bubbly and dissolved.

Make the Dough

Stand Mixer Method

In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, remaining 1/3 cup of sugar and salt on low speed. Add the butter and continue to mix until meal-size crumbs form.

In a small bowl, whisk together the dissolved yeast, milk, whole egg, yolks, and vanilla. On low speed, add the liquids to the dry ingredients and mix for 1 minute longer, or until a soft dough forms.

Hand Method

In a large mixing bowl, whisk together 3 cups of the flour, the remaining 1/3 cup sugar, and the salt. Add the softened butter, and using a pastry blender or your finger tips, work in the butter until the mixture resembles fine meal.

Make a well in the centre. In a small bowl, whisk together the dissolved yeast, milk, whole egg, yolks, and vanilla. Empty the mixture into the well. With a wooden spoon, gradually work the crumbs into the liquid, mixing until all the crumbs are incorporated and a rough dough is formed. Dust the work surface with half of the remaining 1/4 cup of flour. Turn the dough onto the floured surface, and incorporate the remainder of the flour, kneading the dough lightly until it is smooth.

Shape the Dough

Shape the dough into a ball, then place it in a buttered bowl large enough for the dough to double. Turn the dough a few times to coat it with butter. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled, about 1 1/4 hours.

Generously butter two 8 x 3 1/4 x 2 1/2-inch aluminum foil loaf pans and line the bottoms with baking parchment. Line a rimmed cookie sheet with parchment.

Working with one piece of dough at a time, roll it into a 6 x 13-inch rectangle with the 6-inch side parallel to the counter. Brush with some of the egg wash. Remove 1 tbsp of the cinnamon/sugar mixture and set aside for garnish. Sprinkle the dough evenly with half of the remaining cinnamon/sugar mixture, leaving a 1-inch border on the top. Starting with the 6-inch side closest to you, roll very tightly to form a cylinder. Pinch the seam together very well and roll the cylinder back and forth three or four times to seal the layers. Place the roll in the prepared loaf pan, making sure the seam is on the bottom. The dough does not have to touch the sides of the pan. Repeat with the remaining dough. Place the loaves on the prepared cookie sheet. Cover the loaves with a tea towel and place in a warmish spot to rise until puffy and almost doubled, 45 to 60 minutes.

Bake the Loaves

Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350 F. Bake the loaves for 25 minutes, remove from the oven, and then brush the tops with melted butter and sprinkle with the remaining cinnamon/sugar mixture. Bake for 10 to 15 minutes longer, until golden.

Remove loaves from the oven and let rest for 5 minutes. Reduce the oven temperature to 300 F. Turn the breads on their side and carefully remove them from the pans. Peel off the baking parchment if it adheres to the loaves. Place the loaves on the oven rack for 1 to 2 minutes to crisp, turning them to the opposite side halfway through. remove from the oven and place onto a rack to cool.

Storage: Store at room temperature, tightly wrapped in foil, for up to 3 days. These loaves may be frozen. Makes 2 8-inch loaves, 8 to 10 servings per loaf.

Source: Great Coffee Cakes, Sticky Buns, Muffins and More, 2007

Cherry Chews

Base:
1 cup flour
1 cup rolled oats
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1/2 cup butter

Filling:
2 eggs
1 cup brown sugar
1/2 tsp almond extract
2 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1 cup coconut
1 cup maraschino cherries, drained and quartered
1/2 cup pecan halves

Icing:
3 tbsp butter
2 cups icing sugar
1/4 tsp almond extract
2 tbsp liquid from the maraschino cherries

Preheat oven to 350 F.

Base: Mix together the flour, oats, brown sugar, baking soda and salt. Add the butter and mix until crumbly, first with a fork, then with your fingers. Press into a greased 8-inch square baking pan and bake for 10 minutes at 350 F.

Filling: Beat the eggs, then stir in the brown sugar and almond extract. Sift together the flour, baking powder and salt, and stir into the egg mixture. Add the coconut ans cherries, and stir to blend. Pour over the base ans spread evenly. Sprinkle with the pecans and bake at 350 F for 45 minutes.

Icing: Blend the butter and icing sugar. Add the almond extract and enough liquid from the cherries to make the icing spreadable. Ice the squares when they have cooled. Makes 12 to 16 squares.

*I baked the squares for only 35 minutes. They would have been fine even after 30 minutes.

Source: Great Canadian Cookies, Bars & Squares

Chocolate Cranberry Spice Cookies

1 1/2 cups all-purpose flour
6 tbsp Dutch-processed cocoa powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
pinch of salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup plus 2 tbsp granulated sugar
2 large eggs
1 tbsp vanilla extract
3/4 cup dried cranberries
7 oz. good-quality white chocolate, cut into 1/4-inch pieces
3/4 cup walnuts, toasted and coarsely chopped

Stir together the flour, cocoa powder, baking soda, cinnamon, nutmeg, cloves and salt into a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, mixing just until combined. Using a wooden spoon, stir in the cranberries, white chocolate and walnuts. Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours (or up to 3 days), until firm.

Position a rack in the centre of the oven and preheat the oven to 350F. Line 2 baking sheets with parchment paper or foil.

Pinch off pieces of the dough and shape into 1-inch balls. Arrange the balls on the prepared sheets, spacing them 2 inches apart. Bake the cookies, one sheet at a time, for 9 to 11 minutes, until just set but still very soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely. Makes about 66 cookies.

Store in an airtight container at room temperature for up to a week.

Source: The Good Cookie by Tish Boyle, 2002

Whole Wheat Sunflower Seed Muffins

1¼ cups stone-ground whole what flour, spooned in and levelled

½ cup all-purpose flour, spooned in and levelled

½ cup very fresh dark brown sugar

¼ cup granulated sugar

⅓ cup plus 3 tablespoons salted sunflower seeds, toasted

2 tbsp stone-ground cornmeal

1 tbsp wheat germ

1½ tsp ground cinnamon

¾ tsp ground ginger

¾ tsp salt

½ tsp baking powder

½ tsp baking soda

½ tsp ground nutmeg

2 large eggs

¾ cup plain yogurt (not low fat)

½ cup canola oil

1 tsp pure vanilla extract

1 tsp freshly grated lemon zest

1 medium apple, peeled, cored, grated (about ⅔ cup)

Position the rack in the lower third of the oven. Heat the oven to 375 ºF. Line a muffin pan with paper cupcake liners.

In a large bowl, thoroughly whisk together the whole wheat and all-purpose flours, the brown and granulated sugars, the ⅓ cup sunflower seeds, the cornmeal, wheat germ, cinnamon, ginger, salt, baking powder, baking soda, and nutmeg. Set aside.

In a medium bowl, whisk together the eggs, yogurt, oil, vanilla, and zest. Make a well in the centre of the dry ingredients and add the liquids and the apple. Using am oversize rubber spatula, incorporate the dry ingredients into the liquids by pushing them from the side of the bowl to the centre. Stir just to blend.

Portion the batter into the prepared pan using a no. 16 ice cream scoop (¼-cup capacity). Fill the cups until almost full. Sprinkle a generous ½ tsp of sunflower seeds evenly over the top of each muffin.

Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate pans top to bottom and front to back. Remove from the oven and place on a rack to cool.

Storage: Store at room temperature, tightly wrapped in foil, for up to 3 days. These muffins may be frozen. Makes 12 muffins.

Source: Great Coffee Cakes, Sticky Buns, Muffins & More, 2007

Caramel Coconut Pecan Brownies

Caramel layer
½ cup granulated sugar
¼ cup light corn syrup
3 tbsp water
⅓ cup heavy cream
1 tbsp unsalted water

Coconut Brownies
8 oz. semisweet or bittersweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into tablespoons
½ tsp salt
1 tsp vanilla extract
2 cups granulated sugar
4 large eggs
½ cup all-purpose flour
1 cup sweetened flaked coconut
1½ cups pecan pieces

Position a rack in the centre of the oven and preheat the oven to 325ºF. Grease the bottom and sides of a 9 by 13-inch baking pan.

Make the caramel layer

In a small heavy saucepan, combine the sugar, corn syrup and water and cook over medium heat, stirring constantly and occasionally washing down the sides of the pan with a wet pastry brush, until the sugar dissolves. Stop stirring, increase the heat to medium-high, and cook until the sugar caramelizes and turns a deep amber colour, 7 to 9 minutes (watch the mixture carefully, as it burns easily). Remove the pan from the heat and add the cream and butter (the mixture will bubble up furiously), stirring until the butter is melted. Let the caramel cool while you make the brownies.

Make the brownies

Place both chocolates and the butter in the top of a double boiler over simmering water and heat, stirring occasionally, until melted and smooth. Transfer the chocolate mixture to a large bowl.

Stir in the salt, vanilla extract and sugar. Stir in the eggs one at a time, blending well after each addition. Stir in the flour until blended. Stir in the coconut and pecans.

Scrape half of the batter into the prepared pan and spread it evenly. Bake for 10 minutes.

Remove the pan from the oven, scrape the cooled caramel over the brownie layer (it may be necessary to heat it for a few seconds to make it easier to pour and spread), and spread it evenly. Scrape the remaining brownie batter over the caramel, spreading it evenly. Bake the brownies for 35 to 40 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs clinging to it. Cool completely in the pan on a wire rack.

Run a small knife around the sides of the pan to loosen the cooled brownies. Cover the pan and refrigerate for at least 2 hours, or until well chilled.

Cut the brownies into 24 bars, using a sharp knife. Serve chilled or at room temperature. Makes 24 brownies.

Store in and airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.

Source: The Good Cookie by Tish Boyle, 2002

Raspberry Streusel Muffins

2 cups (500 mL) all-purpose flour

1 cup (250 mL) packed brown sugar

3/4 tsp (4 mL) baking soda

1/2 tsp (2 mL) salt

1 egg

1 cup (250 mL) buttermilk

1/4 cup (50 mL) butter, melted

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) grated lemon rind

1 cup (250 mL) fresh or frozen raspberries

Streusel:

1/3 cup (75 mL) packed brown sugar

1/4 cup (50 mL) slivered almonds

1/4 cup (50 mL) all-purpose flour

1/4 tsp (1 mL) grated nutmeg

2 tbsp (25 mL) butter, melted

Preparation:

Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork. Set aside.

In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups; sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day. Or wrap individually in plastic wrap; freeze in airtight container for up to 2 weeks.)

Source: The Complete Canadian Living Baking Book, 2008

Chewy Double Ginger Squares

1 cup packed brown sugar
1/2 cup fancy molasses
1/4 cup butter, melted
2 eggs
1 tsp vanilla
2 cups flour
1 tsp ground ginger
1/2 tsp each baking soda and cinnamon
1/4 tsp ground cloves
Pinch salt
1/2 cup chopped crystallized ginger

Glaze:
1 cup icing sugar
1/4 cup butter, melted
2 tbsp lemon juice


Preheat oven to 350F (180C).Grease 13-x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.

In bowl, whisk sugar, molasses, butter, eggs and vanilla. In separate bowl, whisk flour, ginger, baking soda, cinnamon, cloves and salt; stir into butter mixture until combined. Stir in crystallized ginger, scrape into prepared pan. Bake in centre of oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 45 minutes.

Glaze: Stir together icing sugar, butter and lemon juice; spread over squares. Let cool completely. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.)

Source: Canadian Living

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

1¼ cups all-purpose flour, spooned in and levelled

1¼ cups old fashioned oats

1 tsp baking powder

1 tsp baking soda

¾ tsp salt

1½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground allspice

2 large eggs

¾ cup lightly packed dark brown sugar

1 cup buttermilk

½ cup canola oil

1 tsp pure vanilla extract

½ cup dark raisins, plumped, drained and patted dry

½ cup coarsely chopped toasted walnuts.

Position rack in the lower third of the oven. Heat the oven to 375ºF. Line a muffin pan with paper or foil cupcake liners.

Combine the flour, ¾ of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with a steel blade. Pulse 10 times. Empty into large bowl and add ½ cup oats. Make a well in the centre.

In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing from the side of the bowl toward the centre. Fold in the raisins and nuts. Let stand for 5 minutes.

Portion the batter into prepared pan using a no. 16 ice cream scoop (¼ cup capacity). The batter should be filled to slightly below the top of the paper liner. Bake for 23 to 25 minutes, or until the muffins are golden brown and tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.

Source: Great Coffee Cakes, Sticky Buns, Muffins & More, 2007

Morning Sunshine Bars

1 1/2 cups each all-purpose and whole wheat flours
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
2 eggs
1 cup packed brown sugar
1 cup mashed very ripe bananas (2 large)
2/3 cup plain yogurt
1/3 cup vegetable oil
2 cups grated carrots (about 4)
1 cup chopped dates or raisins
1/2 cup chopped toasted pecans
16 pecan halves

In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.

In separate bowl, whisk together eggs, sugar, bananas, yogurt ans oil; pour over dry ingredients. Sprinkle with carrots, dates ans chopped pecans; mix just until dry ingredients are moistened.

Spread batter in greased waxed paper-lined 13 x 9-inch metal cake pan. Position pecan halves in a grid to have one per bar. Bake in centre of 375 F oven for about 30 minutes or until firm to the touch and tester inserted in centre comes out clean. Let cool completely in pan on rack. Cut into bars. Makes 16 bars.
(Make Ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

*I baked the bars at 350 F.

Source: The Complete Canadian Living Cookbook, 2001

Sweet Cherry Custard Tart

Crust:

1 cup all-purpose flour

½ cup butter, softened

1 egg yolk

1 tbsp granulated sugar

Pinch salt

Filling:

2 cups pitted sweet cherries

2 eggs, beaten

½ cup whipping cream

¼ cup all-purpose flour

¼ cup granulated sugar

1 tbsp grated lemon rind

1 tbsp vanilla

pinch salt

Set out 9-inch (23 cm) tart pan with removable bottom and rimmed baking sheet.

Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour. Between waxed paper, roll out pastry into 11-inch (28 cm) circle. Peel off top paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.

Filling: Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375ºF (190ºC) oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. (Make Ahead: Set aside at room temperature for up to 1 hour.) Makes 12 servings.

Source: The Complete Canadian Living Baking Book, 2008

Chocolate Cream Pie

2 cups (500 mL) milk
3 eggs
2/3 cup (150 mL) sugar
3 tbsp (45 mL) cornstarch
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) butter
1 tsp (5 mL) vanilla
1/2 cup (125 mL) semisweet chocolate chips
1 or 2 squares (1-2 oz) unsweetened chocolate
1 cup (250 mL) whipping cream
2 tbsp (30 mL) icing sugar
8 or 9 in. graham cracker (or (20 or 23 cm) other crumb) crust *see recipe below

In a blender, combine the milk, eggs, sugar, cornstarch and flour. Blend until smooth, then transfer to a large microwave-safe bowl or measuring cup. Add chocolate chips and unsweetened chocolate and place in the microwave and nuke on high for 3 minutes, stopping to whisk the mixture smooth every minute. Continue nuking for another 1 to 2 minutes, whisking every 30 seconds or until the custard is smooth and thick.

(You can also cook the custard in a heavy saucepan over medium-low heat, stirring constantly until thick, 6 to 8 minutes.) Whisk in the butter and vanilla after the custard has finished cooking, but while it's still hot. *This is the method I used.

Cover the hot custard with a layer of plastic wrap (to prevent a yucky skin from forming), and refrigerate for an hour or two until cool.

With an electric mixer, beat the whipping cream with the icing sugar until stiff. Peel the plastic wrap off the cooled custard and briefly beat it with the mixer so that it is smooth and creamy. Gently fold about one-third of the whipped cream into the custard. Spoon into the prepared crust and smooth the top with a spatula. Now carefully spread the remaining whipped cream over the custard. Find a nearby child and have him decorate the pie in a suitably attractive way.

Refrigerate for at least one hour before serving.
Makes one 8 or 9 in. (20 or 23 cm) pie.

Basic Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 crackers)

3 tbsp granulated or light brown sugar

1/4 cup butter, melted

Preheat oven to 375 F.

Mix together all the ingredients in a bowl until everything is evenly combined.

Squish the mixture evenly into the bottom and up the sides of a 9-inch pie plate, pressing the crums firmly so that they stick.

Bake for 8 minutes and let cool before filling.

Makes one 9-inch pie shell.

Source: The Clueless Baker by Evelyn Raab, 2001

Blondie Cupcakes

1⅔ cup all-purpose flour

1 tsp baking powder

¾ tsp salt

½ cup plus 1 tbsp unsalted butter, room temperature

1 cup packed light brown sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

⅓ cup butterscotch chips

½ cup unsalted cashews, coarsely chopped

¼ cup toffee bits

Preheat oven to 350ºF. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture, and beat until incorporated. Fold in butterscotch chips, cashews, and toffee bits by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a cake tester inserted in centre comes out with only a few moist crumbs attached (but not wet), about 30 minutes. Transfer tin to wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 5 days at room temperature in airtight containers.

Source: Martha Stewart’s Cupcakes, 2009

ANZAC Tiles

1 cup all-purpose flour
1¼ cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1 tsp finely grated lemon zest
1 tsp baking soda
⅛ tsp salt
10 tbsp (1¼ sticks) unsalted butter, cut into tablespoons
3 tbsp Lyle’s Golden Syrup or dark corn syrup
¾ cup granulated sugar
2 tsp vanilla extract

Position a rack in the upper third of the oven and preheat the oven to 325°F. Lightly grease two baking sheets.

In a medium bowl, stir together the flour, oats, coconut, lemon zest, baking soda and salt; set aside.

In a small saucepan, combine the butter, syrup and sugar and cook over medium-high heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.

Stir the vanilla extract into the butter mixture, then stir the mixture into the dry ingredients just until combined.

Form the dough into 1-inch balls and arrange them 3 inches apart on the prepared baking sheets. Moisten your palm to prevent sticking, and flatten each ball into a 1½-inch round. Bake the cookies, one sheet at a time, for 12 to 14 minutes, just until they are lightly browned all over. Transfer the cookies to a wire rack and cool completely. Makes about 36 cookies.

Store: In an airtight container at room temperature for up to a week.

Source: The Good Cookie by Tish Boyle, 2002.

Chipster Topped Brownies

Ingredients
For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

To make the cookie dough:
Whisk together the flour, baking soda, and salt.

Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch. (You can cut larger bars if you’re serving to cookie lovers with Texas-size appetites.)

Source: Baking From My Home to Yours, 2006

Chocolate Chip Pound Cake

3 cups all-purpose flour
2 tsp baking powder
½ tsp salt, plus a pinch for the egg whites
12 oz. bag semisweet chocolate chips
1 cup coarsely chopped walnuts or pecans, about 4 ounces
16 tbsp (2 sticks or 1 cup) unsalted butter, softened
2 cups sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup whole milk
Confectioners’ sugar for finishing

Butter a 10-cup Bundt or tube pan. Set a rack at the middle level of the oven and preheat to 350°F degrees.

Stir the flour, baking powder and salt together in a bowl. Combine the chocolate chips and chopped nuts in another bowl and toss them with a tablespoon of the flour mixture.

In a large mixer bowl beat the butter and sugar at medium speed until the mixture is light in colour and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating smooth between each addition. Beat in the vanilla.

On lowest speed, beat in a third of the flour mixture, scrape bowl and beaters, then beat in half the milk, scrape bowl and beaters again and do so after each addition. Continue to alternate adding another third of the flour, the remaining milk, and the remaining flour, scraping well after each addition.

In a clean, dry mixer bowl, beat the egg whites with a pinch of salt. Continue beating until the egg whites hold a soft peak. Stir about a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula. Stir in the chocolate chips and nuts. Pour the batter into the prepared pan and smooth the top with the spatula.

Bake the cake for 65 to 75 minutes, or until it is well risen and a thin knife inserted midway between the side of the pan and the central tube emerges clean.

Cool the cake in the pan for 5 minutes, then invert over a rack and remove the pan. Cool completely.

Dust the cake lightly with confectioners’ sugar before serving. Makes 1 10-inch cake.

Serving: Great by itself, this is also a good cake to serve with ice cream or some crushed sweetened berries.

Storage: Keeps well at room temperature under a cake dome or securely wrapped in plastic wrap for several days. Or wrap and freeze for up to several months.

Source: Chocolate by Nick Malgieri

Oatmeal Coconut Cookie Ice-Cream Sandwiches

3/4 cup (175 mL) shredded sweetened coconut

4 cups (1 L) rum-and-raisin ice cream

Oatmeal Coconut Thins:

1/2 cup (125 mL) butter, softened

1/2 cup (125 mL) granulated sugar

1/4 cup (50 mL) packed brown sugar

1 egg

3/4 cup (175 mL) all-purpose flour

2/3 cup (150 mL) quick-cooking rolled oats

1/2 cup (125 mL) shredded sweetened coconut

1/2 tsp (2 mL) each baking powder and baking soda

1/4 tsp (1 mL) salt

Preparation:

On large rimmed baking sheet, toast coconut in 350°F (180°C) oven until golden, about 8 minutes; let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Oatmeal Coconut Thins: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat together butter and granulated and brown sugars until light; beat in egg. In separate bowl, whisk together flour, oats, coconut, baking powder, baking soda and salt. Add all at once to butter mixture; stir until blended.

Drop by rounded tablespoonfuls (15 mL), about 4 inches (10 cm) apart, onto prepared pans; flatten slightly. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 2 days or freeze for up to 2 weeks.)

Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge. Roll edge of ice cream in coconut. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Source: Canadian Living Magazine, August 2009

Pear Raisin Streusel Bars

Crust:

¾ cup all-purpose flour
⅔ cup quick-cooking oats
⅓ cup granulated sugar
¾ tsp ground cinnamon
3 tbsp vegetable oil
3 tbsp water

Filling:

2 (2 cups) diced peeled pears
⅓ cup raisins
2 tbsp granulated sugar
1 tbsp fresh lemon juice

Topping:

⅓ cup packed brown sugar
⅓ cup all-purpose flour
½ tsp ground cinnamon
1 tbsp butter or margarine
2 tsp water

Preheat the oven to 350°F. Spray an 8-inch square baking dish with vegetable spray.

Make crust: In a bowl, stir together flour, oats, sugar, cinnamon, oil and water until combined. Pat the mixture into prepared dish. Bake in the centre of the oven for 10 minutes.

Make filling: In a bowl, stir together pears, raisins, sugar and lemon juice. Spread the mixture over the crust.

Make topping: In a bowl, stir together brown sugar, flour, cinnamon, butter and water. Sprinkle the mixture over the filling. Bake for 25 minutes or until the pears are tender.

Let the dish cool on a wire rack. Makes 12 servings

Source: Divine Indulgences by Rose Reisman, 2001.

Chocolate Espresso Sandwich Cookies

1 cup all-purpose flour

¼ cup non-alkalized cocoa powder

½ tsp baking soda

⅛ tsp salt

1¾ tsp instant espresso powder

1½ tsp vanilla extract

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup firmly packed dark brown sugar

1 large egg, at room temperature

Espresso Ganache Filling

5 oz bittersweet chocolate, coarsely chopped

⅓ cup heavy cream

½ tsp instant espresso powder

Make the cookies:

Position two racks near the centre of the oven and preheat the oven to 350ºF.

In medium bowl, whisk together the flour, cocoa powder, baking soda and salt until thoroughly blended.

In a small cup, combine the espresso powder and vanilla extract and stir with a small rubber spatula until the espresso powder is dissolved.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add both sugars and continue beating until the mixture is light in texture and colour, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg until well blended. Beat in the espresso mixture. At low speed, beat in the flour mixture in three additions, scraping down the sides of the bowl after each addition.

Drop the dough by slightly rounded teaspoonfuls onto greased baking sheets, leaving about 1½ inches between them. Bake, two sheets at a time, for 7 to 9 minutes, until the edges of the cookies are very lightly browned but the centres are still slightly soft, switch the positions of the baking sheets halfway through the baking time for even browning. (For crisp cookies, bake for 8 to 10 minutes, until the centres are no longer soft.)

Cool the cookies on the baking sheets on a wire rack for 1 to 2 minutes, then, using a metal spatula, transfer the cookies to the rack to cool completely.

Make the filling:

Place the chocolate in the bowl of a food processor and process until finely chopped. In a small saucepan, combine the cream and espresso powder and bring to a boil, stirring to dissolve the espresso powder. With the motor running, add the hot cream mixture to the chopped chocolate and process for 25 to 30 seconds, or until completely smooth, stopping to scrape down the sides of the bowl once or twice if necessary.

Scrape the ganache into a medium bowl. Let stand at room temperature until just slightly set and spreadable, about 30 minutes.

Assemble the cookies

Spread a gently rounded teaspoonful of the ganache filling onto the bottom of half the cookies. Top with the remaining cookies, right side up, and very gently press each sandwich together. Let sit at room temperature for about 30 minutes to set the ganache.

Store in an airtight container at room temperature for up to 3 days. Makes about 32 sandwich cookies.

Instant coffee powder can be used in place of the espresso powder, but the flavour will not be as intense.

Source: The Good Cookie, 2002

Spiced Pecan Tart

3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1/4 cup (50 mL) bourbon or rye whisky
2 tbsp (25 mL) butter, melted
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground nutmeg, cloves and allspice
1-1/2 cups (375 mL) pecan halves
2 tbsp (25 mL) corn syrup, warmed

Pat-in Pastry:
1-1/4 cups (300 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) salt
1/3 cup (75 mL) cold butter
2 tbsp (25 mL) cold water
1 tsp (5 mL) white vinegar

Preparation:

Pat-In Pastry: In food processor, mix together flour, sugar and salt. Add butter; using on-off motion, pulse until in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9-inch (23 cm) tart pan with removable bottom, pressing firmly. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In bowl, whisk together eggs, brown sugar, corn syrup, bourbon, butter, cinnamon, nutmeg, cloves and allspice; stir in pecans. Scrape filling into prepared tart shell. Bake in bottom third of 375°F (190°C) oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about 45 minutes. Brush filling with corn syrup; let cool. (Make-ahead: Cover with foil and let stand at room temperature for up to 1 day.) Cut with serrated knife.

Variation:

Spiced Pecan Tart: Omit bourbon. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL).

Source: The Complete Canadian Living Baking Book, 2008

Butter Tart Squares

For the Crust:

1 cup cold butter, cut into ½-inch pieces
2 cups all-purpose flour
3 tbsp granulated sugar

For the Filling:

1 cup raisins
1 cup hot water
4 eggs
2¼ cups brown sugar
⅓ cup corn syrup
2 tsp vinegar
2 tsp vanilla extract
2 tbsp all-purpose flour
½ cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the Crust: Preheat the oven to 350°F. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9 x 13-inch baking pan. Bake for about 15 minutes, until set and barely golden.

For the Filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the centre. Cool completely before cutting into bars or squares. Store in the refrigerator in a tightly closed container for up to 5 days. Makes 32 squares.

Source: Wanda’s Pie in the Sky by Wanda Beaver, 2002

Pumpkin Spice Muffins

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup chopped walnut halves
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 tsp vanilla

Maple Cream Cheese Spread:

half pkg (8oz/250g) regular or light cream cheese, softened
1 tbsp icing sugar
1 tbsp maple syrup
1/4 tsp vanilla

Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree, oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375 F oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool.

Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. Serve muffins with spread. Makes 12 muffins.

Source: The Complete Canadian Living Baking Book, 2008