Monday, November 5, 2018

Pumpkin Spice Granola

Love Gimme Some Oven's Pumpkin Spice Granola. See her original recipe here:


  • 2 cups old-fashioned oats (use certified gluten-free oats if making this GF)
  • 1 cup raw pecan halves
  • 1 cup raw pepitas (pumpkin seeds)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • (optional) 1/2 cup shredded or shaved coconut
  • (optional) 1/2 cup white or semisweet chocolate chips


Heat oven to 350°F.  Spray a large  baking sheet with cooking spray, or line it with parchment paper.  Set aside.
Combine the oats, pepitas and pecans in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.
Spread the granola mixture out evenly on a greased or parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add in the coconut (if using) and give everything a good stir.  Return the granola to the oven and cook for an additional 10-15 minutes, or until the mixture is golden.  Remove and let the granola cool until it reaches room temperature.  Stir in the chocolate chips (if using).
Serve immediately, or store in a sealed container for up to 2 weeks.

Saturday, October 20, 2018

Almond Shortbread Cookies

*The shortbread are the center cookies; see recipe for Peanut Butter Shortbread Bars for the chocolate covered bars.
  • Butter (to butter the pan)
  • 1 stick unsalted butter, cut into 1-inch slices, room temperature
  • 3/4 cup (148g) sugar
  • 1 cup (120g) flour
  • 1/2 cup (56g) cornstarch
  • 1/2 cup (48g) almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/3 cup sliced almonds
  • Powdered sugar (for sprinkling)

  1. Preheat the oven to 350ºF. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
  2. Mix butter and sugar until creamy.
  3. Stir in flour, cornstarch, almond flour and salt. Mix until combined. Beat in vanilla and milk just until combined. Knead with your hands if necessary; the dough will come together in big clumps.
  4. Press dough into the pan: Scrape the dough into the pan and press into an even layer into the bottom of the pan (it should not go up the sides).
  5. Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap and use it to smooth the dough evenly in the pan.
  6. Cut the dough into wedges and chill: Cut the dough into 12 or 16 wedges. Scatter the sliced almonds over the top and press them gently into the dough. Chill for 30 minutes, until firm, or up to 2 days. (If chilling overnight or longer, cover the pan with plastic wrap.)
  7. Bake the shortbread: Set the pan on a rimmed baking sheet, and bake for 25 minutes, or until the edges begin to brown.
  8. Cover loosely with foil and continue to bake for 15 to 25 minutes, or until the dough feels firm and looks golden.
  9. Remove from the oven and let cool for 10 minutes. While the shortbread is still warm, carefully cut the wedges again to make sure they're separated. Leave in the pan until completely cool.
You can store shortbread in an airtight container for up to 3 days or in the refrigerator for up to 7 days. Sprinkle with confectioner's sugar before serving, if desired.

Peanut Butter Shortbread Bars

*Taken from

Shortbread Crust

1 c unsalted butter softened 226 g
1/3 c sugar 70 g
1/3 c light brown sugar tightly packed 70 g
1 large egg yolk
3/4 t vanilla
1/2 t salt
2-1/4 c all purpose flour 260 g

Peanut Butter layer

2 c creamy peanut butter 476 g
1/2 c butter cut into about 8 pieces 113 g
1 t vanilla
2-1/4 c powdered sugar 260 g
1 T milk 15 ml

Chocolate Ganache

2 c semisweet chocolate chips or good chocolate 340 g
1/2 c heavy cream 120 ml
1/2 t vanilla
sea salt for sprinkling


  1.  Preheat oven to 350 and line a 13x9 baking pan with parchment paper.
  2.  Using mixer, beat butter and sugars until well creamed, about 30 seconds.
  3. Add egg yolk and vanilla and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
  4. Add flour gradually (about 1/2 c at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
  5. Don't over-beat the dough, you want it to be sightly crumbly to make it easier to press into the pan.
  6. Drop dough over prepared pan and gently, evenly, press dough into the bottom of the pan. To make it easier, you can use a piece of wax paper over the dough and use your palm to smooth the surface (and then discard wax paper).
  7. Bake at 350 for 20-25 minutes (watch it -- I had less baking time!) -- edges should be lightly golden brown.
  8. Allow to cool completely before adding peanut butter layer.

Peanut Butter Layer

  1. Combine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted.
  2. Stir in vanilla.
  3. Gradually stir in powdered sugar.
  4. Add milk and stir well. Mixture should be firm enough that you can mold pieces into a ball, but not too stiff that you won't be able to spread it over the brownies (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
  5. Drop peanut butter mixture by heaping spoonfuls over the cooled brownies and use a knife to gently spread until the shortbread layer is evenly covered with a thick layer.

Chocolate Layer

  1. Combine chocolate chips and heavy cream in a small saucepan over medium heat.
  2. Stir frequently until chocolate is melted and mixture is smooth.
  3. Remove from heat and stir in vanilla extract. Allow chocolate to cool for about 15 minutes, and then evenly spread over prepared caramel layer. Wait several minutes and then sprinkle with sea salt.
  4. Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Lemon Lavender Shortbread Cookies

*Taken from


2/3 c sugar
2 t Meyer lemon zest
1/2 g dried culinary lavender
3/4 c unsalted butter, room temperature
1 t vanilla
1/8 t salt
1-3/4 c flour
1-1/2 T sugar for sprinkling


1 c powdered sugar
1 t Meyer lemon zest
2 T Meyer lemon juice

1.  Combine sugar, lemon zest and lavender in a food processor and pulse for 1 minute until lavender is finely chopped. Beat butter and lemon-lavender sugar in a large mixer bowl at medium speed until combined; add vanilla and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough in the refrigerator until firm, about 30 minutes.

2.  Preheat oven to 350 and line two baking sheets with silicone mats or parchment paper. Roll out dough to slightly less than 1/4" thick on a lightly floured board. Use a floured 2-1/2" fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have 24 cookies. Place cookies on baking sheets and sprinkle with sugar. Chill for 20 minutes in the refrigerator.

3.  Bake, rotating pans about halfway through, for 14-15 inutes, until lighty golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon zest and juice in a small bowl. Trnaser glaze to a small piping bag and drizzle over cookies; let set before serving.


Make ahead: Baked and cooled shortbread cookies can be wrapped well and frozen up to 2 months. To thaw cookies, place on wire racks and let stand at room temperature for one hour before glazing.

Thursday, July 5, 2018

Dulce de Leche Cupcakes in an Ice Cream Cone

This is Anna Olson's recipe!

Note: I used small muffin tins to place the cones into but it was really hard because they kept wanting to fall over. I know I will be making these more so I ordered these:

If you think you will be making them a lot, order the easier to bake in holders for the cones! If you are only making them once in awhile use the mini cupcake tins but BE CAREFUL (maybe consider putting the tins in the oven and THEN placing the ice cream cones into them!

The recipe ingredients and instructions makes 18 cupcakes

Dulce de Leche*    **
1 300 mL tin sweetened condensed milk
1 cup whipping cream
3 T brown sugar

*I made the dulce de leche a different way because a lot of the comments said Anna's was too light and I thought I wouldn't like it that way -- here is the optional way I used because I used to do this all the time to dip apples into in the fall: I covered two cans of sweetened condensed milk with water (make sure it is over an inch over the cans) and brought it to a boil then simmered for 2-1/2 hours, being sure to check it every 20-30 minutes to be sure the water is well over the cans or they can explode. Then pour out the hot water and cook the cans. You can make it in advance and keep it on the counter for a week. It turns into dulce de leche!
**Option 3 is to purchase already made dulce de leche, typically found in the grocery where dessert sauces are located.

18 flat-bottom ice cream cones
1/2 c unsalted butter, room temperature
1 c packed light brown sugar
3 large eggs, room temperature
1-3/4 c all-purpose flour
1 t baking powder
1/4 t salt
1/2 c 2% milk, room temp
1 t vanilla extract

1/2 c unsalted butter room temp
1/4 c dulce de leche
2 c icing sugar (confectionary sugar) sifted
1 t vanilla extract
1/4 t salt

dulce de leche or melted chocolate for drizzling tops

Baking directions:

Dulce de leche (if you don't use my optional method above).
1. Pour thew condensed milk, whipping cream and brown sugar into heavy-bottomed sauce pot and, whisking or stirring constantly, cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat and the mixture will get quite thick). Cool and then chill until ready to use.

1. Preheat oven to 350. Place ice cream cones into mini muffin tins (or containers shown above)
2. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. In separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and beating well after each addition.
3. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be - it will sink into place on its own). Bake the cupcakes 25-30 minutes, unti a tester insert3ed in the centre of the cupcakes comes out clean. Cool completely before icing.

1. For the frosting, beat the butter with the dulce de leche until smooth. Add the icing, sugar, vanilla and salt and beat until well blended. Fill a piping bag fitted with a large plain tip and pipe swirls on top of each cupcake. Drizzle remaining dulce de leche or melt3ed chocolate on top. Chill until ready to serve.
2. The cupcakes are best served the day they are made.

Recipe by Anna Olson,

Thursday, February 8, 2018

Sweet Potato Black Bean Quesadillas

This delicious recipe brought to you by WELL PLATED BY ERIN

Sweet potato black bean quesadillas are a healthy, fast vegetarian meal! Cheesy and crispy with a
sweet, smokey filling. Even meat eaters love this recipe!

YIELD: Serves 6 TOTAL TIME: 30 minutes
3 small sweet potatoes, scrubbed but not peeled
tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
1 large green bell pepper, cored and diced
2 cloves minced garlic
1 (15-ounce) can reduced sodium black beans, rinsed and drained
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups freshly grated sharp shredded cheddar cheese
Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro
1. Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato
chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in
the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
2. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the
garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed
vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2
cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let
cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve
immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.

Sunday, January 28, 2018

White Chocolate Almond Cookies

Thanks to Stacey at The Sugar Coated Cottage for this recipe! (

Makes 22 cookies



1-1/4 c all purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t salt
1/2 c unsalted butter
1/4 c granulated sugar
3/4 c light brown sugar packed
1 large egg
1 t vanilla extract
1/2 t almond extract
3/4 c white chocolate chips
1/2 c rough chopped roasted almonds

(Garnish [optional])

2 c white chocolate melted
1 c slivered almonds


1.  Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper, set aside.
2.  In a large bowl add the flour, baking soda, baking powder, cinnamon and salt.
3.  In the bowl of a mixer, cream the butter until light and pale.
4.  Add in the sugars and continue mixing, bout 1 minute.
5.  Add the egg and extracts. Mix well to combine.
6.  Slowly add in the flour mixture with mixer on low until all incorporated.
7.  Bring mixer to medium speed and mix 30 seconds until dough forms.
8.  By hand mix in the white chocolate chips and almonds.
9.  Using 1-1/2" cookie scoop, scoop out each cookie and place on tray 2" apart.
10. Roll each scooped cookie into a ball; this helps achieve a uniform shape and size.
11. Bake 11-12 minutes or until crackled and golden brown.
12. Repeat with remaining batter.
13. Cool completely.


1.  Dip half of each cookie in melted white chocolate and sprinkle with the slivered almonds. (I   tempered my chocolate first.)
2.  Let set in cool dry place.
3.  Store in airtight container.