Oatmeal Raisin Cookies

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When you buy 3 pounds of raisins from Tofino Ucluelet Culinary Guild, what do you do with them? Make everything feature raisins, which I love. However, my best friend growing up, Stephie, absolutely hated oatmeal raisin cookies. She believed that it was a nasty trick someone was playing on people because the raisins look like chocolate chips. I can see that, but I love raisins, especially organic ones. This bag of raisins is slowly dwindling as Dave and I have been using it for so many recipes. He made delicious raisin sourdough bread with it, I made these cookies and bircher muesli for breakfast with them and he also added them to a cinnamon swirl pastry he made. Stay tuned for all these tasty recipes. For now, here is my new favourite cookie recipe. I would have to say it's tied with that chocolate chip cookie recipe I posted awhile ago. They are equally chewy and delicious! You can be the judge on what's the best flavour: Chocolate Chip or Oatmeal Raisin! 

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 Ready for the oven

Ready for the oven

Recipe: (From my favourite baking blog: A Cozy Kitchen)

  • 3 cups oats
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (melted)
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup raisins (this recipe originally called for 6 oz chocolate chips)

Directions:

  1. Mix dry ingredients together in a medium bowl
  2. In a second bowl mix together the melted butter, sugar, eggs and vanilla (you can do this in a stand mixer if you prefer.) 
  3. Add the dry ingredients to the wet and combine well.
  4. Stick in fridge for an hour or even overnight if you want.
  5. Preheat oven to 350 degrees. Scoop out balls of dough and place on parchment lined cookie sheets. 
  6. Bake for 8-10 minutes (I kept mine in for 12 minutes though.)
  7. Let cool then enjoy! 
 This recipe made quite a bit

This recipe made quite a bit

 Perfectly round and chewy! 

Perfectly round and chewy! 

This recipe made quite a bit but it is perfect to share with friends or even throw some in the freezer. I always love baking for people in my life so when a recipe gives me this many cookies it's perfect! Hope you like them as much as I did! Be sure to check out A Cozy Kitchen, her recipes are delicious and her blog is beautiful! 

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Lemon Blueberry Scones

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When it is sunny outside I love using fruits in my baking. It has been gorgeous lately here in Ucluelet and we have been walking every night. This is great prep for the Camino which I will be on in under three weeks now. Even if it is warming up outside I can't stop baking. I love the combination of lemon and blueberry, they balance each other out perfectly. Dave's favourite baked good I make (other than carrot cake) is my lemon poppyseed muffins. These are a sort of twist on them with with a lemon poppyseed glaze, which made the scones even more delicious. I used my mum's 'Favourite Scone' recipe once again and just add my own flavours to it. It is so great to have a base recipe to work with and make it more and more delicious each time you return to it. Scones are great for everything, from breakfast to tea and I love taking them for a snack in my lunches. I seem to be eating more and more these days from all the training I'm doing so having more snacks in my lunch is good, so I don't get hangry at work or when I get home, (getting hangry is something I am very guilty of.)

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 Ready for the oven

Ready for the oven

Recipe fo Scones:

  • 1/3 cup buter
  • 1 3/4 cup flour
  • 3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg (beaten)
  • 1/2 cup currants or raisins (optional)-here I used blueberries and lemon zest
  • 1-6 tbsp half & half or milk (I use milk every time)

Recipe for Glaze:

  • 2 heaping tbsp icing sugar
  • juice of 1 lemon
  • 1 tsp poppyseed
 Golden brown

Golden brown

 Cooling off before I glazed them

Cooling off before I glazed them

Directions for Scones:

  1. Preheat oven to 400 degrees.
  2. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. 
  3. Stir in 1 egg, blueberries, lemon zest and enough milk so dough leaves the sides of the bowl.
  4. Turn dough onto lightly floured surface and knead 10 times. 
  5. Roll out to 1/2 inch thick, cut out with round shape cookie cutter (or the top of a glass, which I did.)
  6. Place on parchment lined cookie sheet.
  7. Bake until golden brown, usually 10-12 minutes.
  8. Cool on metal tray before glazing. 

Directions for Glaze:

  1. While scones are baking mix together glaze until well combined.
  2. Once the scones are out of the oven and cooled, brush the glaze over each scone. 

Enjoy! 

 Ready to brush the glaze on

Ready to brush the glaze on

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 Delicious with butter or jam or on their own! 

Delicious with butter or jam or on their own! 

 

Very Orange Muffins

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This Sunday I am bringing you a delicious recipe that is one of my mum's go to. These muffins are so delicious, moist and healthy, you will want to make them for your week of snacks. My mum is a fantastic baker and it's where I got my knack for baking. Her specialties are muffins and scones and I always ask her for new recipes to try and make to share with all of you. I hope that one day I will have as extensive of a recipe book as my mum does, maybe even a cookbook one day! (But that's a little ways away at the minute.) These 'Very Orange' muffins are just that! The perfect breakfast muffin to wake you up or for an afternoon snack, whenever you choose to take a bite you will not be disappointed! Read below for the surprising and easy recipe...

 A whole orange goes into the recipe, including the skin! 

A whole orange goes into the recipe, including the skin! 

 A blender is key for this recipe

A blender is key for this recipe

Recipe:

  • 1 whole orange
  • 3/4 cup orange juice
  • 1/2 cup raisins
  • 1 egg
  • 1/2 cup soft butter
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
 All mixed up

All mixed up

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Directions:

  1. Cut orange in half. Remove stem and any seeds. 
  2. Place orange in blender and blend until rind is completely ground. Add next 4 ingredients: orange juice, raisins, egg and butter, and blend. 
  3. Mix dry ingredients in large bowl.
  4. Add the wet mixture to dry mixture until well combined.
  5. Bake at 400 degrees for 15 minutes.
  6. The recipe makes 12 large muffins.
 Ready for the oven

Ready for the oven

 Cooling down

Cooling down

 Ready to enjoy with a cup of tea or coffee! 

Ready to enjoy with a cup of tea or coffee! 

Orange & Cranberry Scones

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This is one of my favourite recipes that my mum makes. She is probably the best scone maker I know and no matter what I do, mine never turn out as good. However, these are a pretty quick and easy recipe and usually come out pretty close to hers. I made them a few weeks back for snacks or a quick breakfast on the go. I think glazing them gives them that extra boost, but so would baking them with white chocolate chips. I opted for a healthier version because I am still not eating chocolate, only 5 more days, not that I'm counting or anything! I can't wait for Easter, not only for the chocolate but also to make some fun delicious Easter/Spring themed baked goods. Stay tuned! 

 The orange zest and craisins give the flavour to these scones

The orange zest and craisins give the flavour to these scones

 Cutting the butter in (not always an easy job)

Cutting the butter in (not always an easy job)

Recipe:

  • 4 1/4 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp orange zest
  • Just under 3/4 lb butter (diced)
  • 4 eggs
  • 1 cup milk
  • 1 cup craisins
 Adding the liquids to the mixture

Adding the liquids to the mixture

Directions:

  1. Preheat oven to 370 degrees.
  2. Mix flour, sugar, baking powder, salt and orange zest.
  3. Cut in butter and work until pea sized crumbs. 
  4. Combine eggs and milk.
  5. Mix into flour mixture. 
  6. Sprinkle in cranberries.
  7. Knead into a ball. Pat until 3/4" thick.
  8. Cut into scone sized pieces (I went for triangles but you could do circles.)
  9. Place on parchment lined baking sheet.
  10. Brush the tops with 1 beaten egg and sprinkle with sugar (I chose to glaze them after they baked though.)
  11. Bake 20-25 minutes.
  12. If you choose to glaze them, let cool then glaze with orange juice and icing sugar mixed together and brush over scones. 

Enjoy with coffee or for breakfast on the run! 

 Ready for the oven

Ready for the oven

 Glazed and shiny

Glazed and shiny

 Ready to eat! 

Ready to eat! 

Healthy Apple, Carrot & Raisin Muffins

Since I gave up all my usual yummy sweets and baked goods for Lent I have been veering myself towards healthier options for snacks. I snack a lot throughout the day, especially when I have done a workout. As I have started training for my next half marathon race I feel like my appetite just keeps growing. So healthy snacks are an easy thing to reach for, especially if you forget to make a lunch the night before. These muffins are filled with apple, carrot and raisins, a good alternative to eating a cookie or some chocolate. They're great for snacks or breakfast on the go. Give them a try next time you're stuck for a good, healthy and filling snack! 

 Dry ingredients

Dry ingredients

Recipe:

  • 2 cups whole wheat flour (if you don't have any, use regular flour)
  • 1/4 cup brown sugar
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup raisins
  • 2 cups grated carrots
  • 1 grated apple
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup milk
  • 1/4 cup molasses
 All the goodies that go into the muffins to make them delicious and healthy

All the goodies that go into the muffins to make them delicious and healthy

 Mixing the dry ingredients with the raisins, apple and carrots

Mixing the dry ingredients with the raisins, apple and carrots

Directions: 

  1. Mix together the dry ingredients: flour, sugar, baking soda, cinnamon and salt. 
  2. Add raisins, carrots and apple to dry ingredients and stir. 
  3. In a separate bowl mix the wet ingredients: eggs, milk, oil and molasses. 
  4. Combine the dry and wet ingredients and stir until mixed together. 
  5. Bake at 400 degrees for 15 minutes. Check that centre is cooked with toothpick, if not, place back into oven for 2-3 more minutes.
  6. This recipe makes 18 muffins, however, I just made the muffins a bit bigger and it made a dozen large muffins. 
 Ready to mix the wet and dry ingredients together

Ready to mix the wet and dry ingredients together

 The molasses gives these muffins a nice dark colour and delicious taste

The molasses gives these muffins a nice dark colour and delicious taste

 Ready for the oven! 

Ready for the oven! 

 Eat for a snack or for breakfast

Eat for a snack or for breakfast

 Healthy doesn't have to mean they won't be tasty! 

Healthy doesn't have to mean they won't be tasty! 

Banana Loaf

I don't know about you but somehow my freezer is always filled with bananas. I'm pretty picky when it comes to bananas and I hate it when they get spots on them, I find they get too sweet. So I chuck them in the freezer and forget about them, until we do a clean out and realize there is a massive, overflowing bag in there. That's why this recipe is so great, it uses 6 bananas! It's a healthier version of a banana loaf I usually make (with chocolate.) This one has bran and raisins in it and just a bit of orange juice that brings out the flavour of the bananas. Perfect for a snack or breakfast! 

 The orange juice and bananas make this loaf taste sweet

The orange juice and bananas make this loaf taste sweet

Recipe:

  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 1 1/4 cups bran (I used 3/4 cup oat bran instead)
  • 3 cups mashed bananas (roughly 6 bananas)
  • 3/4 cup orange juice
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups raisins
 The dry ingredients

The dry ingredients

 Mixing it all up

Mixing it all up

Directions:

  1. Cream butter and sugar, then add eggs and beat until light. 
  2. Stir in bran. 
  3. Mix bananas with orange juice. 
  4. Add dry ingredients alternating with banana mixture, beating after each addition.
  5. Stir in raisins. 
  6. Pour into greased and floured loaf pan.
  7. Bake at 350 degrees F for 50 minutes.

This recipe makes 2 loaves. However, I decided to make one loaf and a dozen muffins. If you choose to do this, the muffins take about 20 minutes in the oven while the loaf takes 50 minutes. 

 Ready for the oven

Ready for the oven

 Ready to eat! 

Ready to eat! 

Valentine's Treats

 Inspired by my favourite Valentine treat: Conversation Hearts

Inspired by my favourite Valentine treat: Conversation Hearts

It's Valentines Day today and I cannot resist a holiday to do some holiday baking. Another excuse to work on my skills and take the afternoon to myself. The sugar cookie recipe I used for these cookies is my go to, however, I found that with such a large cookie cutter they became way too big while they baked. However, Dave saved them by cutting them out again with the cookie cutter, making them the perfect heart.

After baking and cooling them completely I got to do the most fun part, the icing. I usually stick to my tried and true buttercream but as I want to improve my baking skills and make more difficult things I decided to go for the flooding technique. I made royal icing, which it turns out is very simple to do and I dyed the icing three different colours while leaving some white for the writing. You can see the cookie and icing recipe I used and how they turned out below. Hope you're inspired to bake some treats for your sweetheart. Happy baking!

 Cutting out the hearts

Cutting out the hearts

Recipe for Sugar Cutouts:

  • 1/2 cup butter
  • 1 cup white sugar
  • 1 large egg
  • 1 1/2 tsp vanilla (or if you are me, a capful)
  • 1 tbsp milk
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Directions:

  1. Cream butter, add sugar and beat until light and fluffy.  Add egg and beat well.  Add vanilla extract and milk and beat until combined.  Combine flour, baking powder and salt in a medium bowl.  Gradually add the dry mixture to the creamed mixture and beat until combined.  
  2. Form the dough into 2 balls and wrap in saran wrap and refrigerate over night. (Or if you are impatient like I sometimes am, put in the freezer for a few hours). 
  3. When you are ready to start the baking process, preheat oven to 375 degrees. You can either lightly butter your baking sheet or use parchment paper (which I always do). Allow the dough to warm up or else it will be too hard to roll out, then roll to about 1/8" thick. Use cookie cutters to cut dough into desired shapes. Place cookies on cookie sheets and bake for 8-10 minutes depending on cookie size. I always make sure they are slightly golden brown around the edges. Let cool completely before icing. 
 Ready for the oven

Ready for the oven

 Cooled and ready to ice

Cooled and ready to ice

 Making royal icing

Making royal icing

Recipe for Royal Icing:

  • 2 egg whites
  • 3ish cups of icing sugar
  • food colouring if desire

Directions:

  1. Beat egg whites in mixer until they appear to be frothy. Add icing sugar and mix until combined. It should have a shiny appearance to it.
  2. Separate icing into bowls and add food colouring to them. Mix until the colour is even and what you are looking for.
  3. The key to flooding is to have the right consistency for the icing. This was hard for me at the start. I added too much water and had to go back and add more icing sugar. What you are looking for is something that will pipe on easily but not too liquidy or else you will get it everywhere and it won't stay on your cookies.
  4. Once your icing is ready, add to piping bag. I used three different piping bags for my colours as to not mix colours. First step is to make an outline around your cookie then fill the outline. Don't overdo it but you want enough to cover the cookie. I used a skewer (I had no toothpicks at home) to get the icing to meet the edges without over filling them. If you have any air bubbles the skewer comes in handy, you should poke them out so that the icing can cover completely. Last step is to tap the cookie lightly on a clean surface so the icing can lay flat and even all over your cookie.
  5. Let the icing dry completely. Do not move to another surface because if it bends the icing will crack. (This happened to me!) I let my icing sit over night before I added the sayings in white icing on top. Voila, they are done and delicious and will definitely impress your Valentine!
 I went with Cornflower Blue, Peach and Rose Petal colours

I went with Cornflower Blue, Peach and Rose Petal colours

 The first hearts were pink (my favourite of the bunch)

The first hearts were pink (my favourite of the bunch)

 Filling in the icing

Filling in the icing

 All done and drying before the final step

All done and drying before the final step

 Write whatever you want, I went with the classic Conversation Heart sayings

Write whatever you want, I went with the classic Conversation Heart sayings

 Ta-da! They weren't only cute but also so yummy!

Ta-da! They weren't only cute but also so yummy!

Honey of a Cookie

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Now that I am back from holiday I am in full on baking mode. For those of you who live nearby, count yourself lucky because you're going to be my taste testers. I have been watching the Great British Bake Off obsessively and I am feeling quite inspired to try out some new baked goods and recipes, so stay tuned! 

While I was still in Victoria last week I was flipping through my mum's recipe book and found a cookie recipe I had never made before. I wanted something with a little more to it then your average chocolate chip cookie so I chose this recipe to make to bring up for snacks on Mt. Washington. Everyone was pleased with how they turned out and it gave them the energy for all those hours spent on the slopes. Enjoy as a snack or a little dessert after dinner!  

 I used local honey, which I can't get enough of! 

I used local honey, which I can't get enough of! 

Recipe:

  • 1/2 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • dash of salt
  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans
  • 1 cup raisins
  • 1 cup chocolate chips
 Dry ingredients

Dry ingredients

Preparations:

1. Blend butter, eggs, vanilla and honey.

2. Combine dry ingredients and rolled oats. Mix with creamed mixture.

3. Blend in nuts, raisins and chocolate chips.

4. Drop by teaspoonfuls onto lightly greased baking sheet (or use parchment paper like I did.)

5. Bake at 350 degrees for 8-10 minutes (mine took a bit longer, 10-12 mins.)

 The best part: chopped pecans, chocolate chips and raisins

The best part: chopped pecans, chocolate chips and raisins

 All mixed up

All mixed up

 Ready for the oven

Ready for the oven

 Perfectly chewy and crunchy! 

Perfectly chewy and crunchy! 

 Delicious! 

Delicious! 

Maple Shortbread

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Since I am leaving on holiday on Thursday night I had to get one last batch of Christmas cookies in. I love Christmas baking and this year I felt like I was very tame compared to previous years but I still managed to get three different batches of holiday cookies out before I left. If you love traditional shortbread cookies and maple syrup (like I do!) you'll really like these! The ingredients list is so short and sweet, you will be making these more than just at Christmas time. Below is the recipe and process to make these delicious cookies. I think they're best enjoyed with a glass of Eggnog while watching The Holiday or Love Actually (my two favourite Christmas films.)

 The four ingredients that make up the cookies

The four ingredients that make up the cookies

Recipe for Cookies:

  • 2 cups flours
  • 2/3 cup icing sugar
  • 1/4 tsp salt
  • 1 cup butter

Recipe for Glaze:

  • 1/3 cup maple syrup
  • 1/2 cup icing sugar
 Rolling and cutting out the dough

Rolling and cutting out the dough

Directions:

1. Mix dough together. Roll into two separate balls and wrap in cling film. Chill in fridge until firm (I left mine in for the afternoon while I was out running errands.)

2. Preheat oven to 325 degrees and remove balls from fridge. If they are too hard just leave out for half an hour so they are easier to roll.

3. Roll out to about 1/4" thick. Bake for 10-12 minutes.

4. Remove from oven and let cool before you glaze. Then enjoy!

 Ready to be glazed

Ready to be glazed

 The glaze

The glaze

 Ready for Santa!

Ready for Santa!

Chocolate Mountains

 

I am in full on Christmas baking mode and I couldn't be more excited. Until we leave (which is in just 10 days) I thought I would post some Christmas cookie recipes. These are delicious and easy to make and something different from your typical sugar cookie, shortbread or gingerbread cookies. They are really chocolatey without being too sweet and the perfect snack for when you want something delicious. Next time you're stuck on something to bake why not try these ones? 

 Almond flour & cocoa

Almond flour & cocoa

Recipe:

  • 1/2 cup ground almonds
  • 1/2 cup cocoa
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 4 squares of dark semi-sweet chocolate, melted and cooled (I used chocolate chips)

Directions:

1. Mix all ingredients together and chill dough for 10-15 minutes. 

2. Remove from fridge and roll into small balls. Roll in white sugar then icing sugar. 

3. Bake at 350 degrees for 12-14 minutes. 

4. Cool completely and enjoy! 

 Next step is the butter, egg and brown sugar

Next step is the butter, egg and brown sugar

 Don't forget the melted chocolate (yum!)

Don't forget the melted chocolate (yum!)

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 Making a delicious mess

Making a delicious mess

 Ready for the oven

Ready for the oven

 Best paired with a cup of coffee or tea

Best paired with a cup of coffee or tea

Molasses Cookies

 Some of the ingredients

Some of the ingredients

These stormy days have me craving some serious baked goods. I always find myself gravitating to baking cookies at this time of year, especially ones that have a holiday feel to them. I definitely plan on baking a few more types of cookies before jetting off to Thailand in three weeks, but for my first batch I leaned towards a half holiday/half autumn feel cookie. This is one of my mum's best friends recipe and I don't think it can be beat. The spices give it the perfect flavour while the molasses helps the cookie remain chewy and moist. Who doesn't love a chewy cookie? After I baked these for a weekend with friends, they were gone in just a few days! If you want something to do this rainy day weekend that doesn't involve going outside, bake these cookies! You will not be disappointed! Below is the recipe and directions, enjoy!

 Love the colour molasses gives these cookies

Love the colour molasses gives these cookies

Recipe:

  • 3/4 cup butter
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 tsp vanilla
  • few drops of maple flavouring (I used maple syrup)
  • 1/2 tsp salt
  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 tsp cinnamon
 The dry ingredients at the ready

The dry ingredients at the ready

Directions:

1. Cream butter and sugar. Add molasses, egg, vanilla and maple flavouring. Mix well.

2. Sift together salt, flour, baking soda, cloves, ginger and cinnamon. Mix well.

3. Roll into balls between palms. Roll in sugar (I did not do this step.) Place on greased or parchment lined cookie sheets. Do not press down before baking.

4. Bake at 350 degrees for 12-15 minutes (I found they definitely needed 15 minutes in my oven.)

5. Let cool on cooling racks before eating!

 All mixed up and ready to roll

All mixed up and ready to roll

 Ready for the oven

Ready for the oven

 Best eaten with a cup of tea or a London Fog like I had here

Best eaten with a cup of tea or a London Fog like I had here

Pear & White Chocolate Scones

 Ingredients at the ready

Ingredients at the ready

I love pears, even more than apples, and when it's pear season I kind of go crazy and buy as many as I can. Which in turn leads to some of them going ripe too quickly or getting a few bad pears, so that means I have to turn them into some kind of baked good, right? This recipe is my mum's (once again,) and it really is the best go to scone recipe. You can adapt it however you please, which I did here with pear and white chocolate, such a good combination! I also made them with apples earlier this year and another good combination is craisins and orange. If you can't tell I love scones, and I also love baking them! Below is the recipe for Favourite Scones, change it however you want!

 The dough in fine crumbs

The dough in fine crumbs

Recipe:

  • 1/3 cup butter
  • 1 3/4 cup flour
  • 3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup currants or raisins (optional, I did not use them in this recipe)
  • 4-6 tbsp milk
  • 1 egg (beaten, for egg wash)

Directions:

Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, raisins and enough milk so dough leaves the sides of the bowl. Turn dough onto lightly floured surface and knead ten times. Roll 1/2" and cut with round cookie cutters. However, if you are like my mum and I we just rip the dough and make roughly the same sized scones by hand. Place on parchment lined cookie sheet. Brush with beaten egg, I did not do this, I sprinkled with cinnamon instead. Bake until golden brown, depending on your oven for 10-12 minutes.

 Kneading the dough

Kneading the dough

 I topped the scones off with cinnamon for a delicious flavour

I topped the scones off with cinnamon for a delicious flavour

 Ready to eat with a cup of tea

Ready to eat with a cup of tea

Pumpkin Scones

 The recipe from my mum's well loved recipe book

The recipe from my mum's well loved recipe book

 

I have to admit it I love all pumpkin flavoured foods, so October is one of my favourite months to cook and bake in. As the days get shorter and colder, I can't help but want to bake and make soups with squash or pumpkin. This past weekend while visiting Victoria for the Thanksgiving long weekend, my mum and I got up to some major baking. Friday we started with these Pumpkin Currant Scones, one of my favourite fall recipes! Easy to make and even easier to eat, try them out next time you're looking for something warming for those cold days. They are the perfect snack to take to work or a quick and easy breakfast with a latte, either way you will enjoy them!

 The major ingredients for the scones

The major ingredients for the scones

Recipe:

  • 2 3/4 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 cup currants (we opted for raisins)
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 cup canned pumpkin or 1 cup fresh pumpkin puree (make sure it is as thick as canned)
  • 1/4 cup milk
  • 1 large egg
  • 2 tbsp honey
 Dry ingredients all mixed together

Dry ingredients all mixed together

Directions:

  1. Preheat oven to 375 degrees.
  2. Line baking sheet with parchment paper.
  3. Combine first 6 ingredients in mixing bowl and stir well to combine.
  4. Place butter and sugar in second bowl and beat. Mix in pumpkin, milk, egg and honey until well combined.
  5. Add wet to dry ingredients and mix until loose dough forms.
  6. Form scones by hand and place on baking sheet. 
  7. Bake for 15-18 minutes or until bottom is golden brown.
  8. Let cool completely, then enjoy! 
 Ready to mix the wet ingredients with the dry ingredients

Ready to mix the wet ingredients with the dry ingredients

 All mixed up

All mixed up

 A bit of a sticky mess but well worth it

A bit of a sticky mess but well worth it

 Ready to bake

Ready to bake

 Great paired with a cup of tea on a cool Fall afternoon

Great paired with a cup of tea on a cool Fall afternoon

Rhubarb Muffins

 My mum's well used recipe

My mum's well used recipe

One of my mum's favourite recipes is her Rhubarb Muffins and I thought that everyone should have the chance to make them. Rhubarb is one of my favourite fruits to cook with, the normally tart flavour of the fruit gets balanced well with brown sugar and cinnamon no matter how you cook with it. Rhubarb pies, muffins, tarts or even ice cream is a must when in season and I would eat it everyday if I could! Below is the recipe and directions for these delicious muffins. Enjoyed best as a light breakfast or the perfect afternoon snack with a cup of tea or coffee. Prepare yourself though, you'll be baking these everyday once you try them! 

 Rhubarb from my parent's garden

Rhubarb from my parent's garden

Recipe for muffins:

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups brown sugar
  • 1/2 cup oil
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups rhubarb 

Recipe for topping:

  • 1/2 cup brown sugar
  • 1 tbsp butter
  • 1 tsp cinnamon
 Dry mixture

Dry mixture

Directions:

Preheat oven to 350 degrees. Mix together dry ingredients in large bowl. Mix together wet ingredients separately in a medium sized bowl. Chop up rhubarb into small chunks. Add chopped rhubarb to dry ingredients to coat. Mix together wet and dry ingredients. Line muffin tray with paper muffin cups and spoon in mixture. This recipe makes 12 really big muffins (which we always do) or 18 medium sized muffins. Once all the mixture is in the muffin cups top with mixed up topping (brown sugar, cinnamon and melted butter.) Bake for 20-25 minutes. Let cool on cooling rack and enjoy! 

 Wet mixture

Wet mixture

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 Ready for the oven

Ready for the oven

 The brown sugar and cinnamon topping is perfectly crispy! 

The brown sugar and cinnamon topping is perfectly crispy! 

Lemon Poppyseed Muffins

 Getting ready to start the mix

Getting ready to start the mix

Dave's favourite baked goods are Lemon Poppyseed Muffins, so the other week I decided I should treat him! They were perfectly lemony with a hint of crunch from the poppy seeds. The perfect afternoon snack with a cup of tea! I was excited to use my newly purchased Kitchen Aid, after mixing all my baking by hand for months now it was a real treat! Below is the recipe and directions I used to make these delicious treats. 

 The main ingredients

The main ingredients

Recipe from Martha Stewart, which I changed slightly

  • 2 1/2 cups flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 tsp lemon zest plus 1/4 cup lemon juice
  • 1/4 cup milk
  • 1/2 cup butter
  • 3 tbsp poppy seeds
 The buttermilk makes them extra fluffy

The buttermilk makes them extra fluffy

 Directions:

Preheat oven to 350 degrees. Line muffin tin with muffin cups (I didn't have any so I greased the muffin cups.) In a bowl mix the dry ingredients together: flour, baking powder, baking soda and salt. In separate bowl mix the sugar, eggs, lemon zest and juice, and milk. Add the butter. Mix in the dry ingredients with the wet ingredients until combined. Finally stir in the poppy seeds. Divide batter evenly between muffin cups. Bake for 20 minutes or until lightly browned. Remove and let cool. Enjoy! 

 Ready for the oven

Ready for the oven

 Ready to eat! 

Ready to eat! 

Chewy Oatmeal Cookies

 Ready to mix the butter and sugars

Ready to mix the butter and sugars

Now that we have finally moved in and I have all my baking supplies I have been baking every chance I get (so on my days off.) I had a craving for cookies for a few days when I decided I had to make some! I decided I wanted to make a chewy oatmeal cookie and since I didn't have any raisins I opted for chocolate chips and almonds. I love oatmeal cookies because they have such a great flavour and texture, and you don't feel as bad eating them as you do a normal chocolate chip cookie. I have a really simple recipe that I use for these cookies, pretty much everything you already have in the kitchen. You can swap the the added ingredients, for mine chocolate chips and almonds, for whatever you want! 

 The dry ingredients ready to go in, oats and flour. 

The dry ingredients ready to go in, oats and flour. 

Recipe:

  • 1 cup butter (softened, I always end up over melting mine, oops!)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 cups oats
  • 1/2 cup chopped almonds
  • 1/2 cup chocolate chips
 Mixing it all together and adding the almonds and chocolate chips

Mixing it all together and adding the almonds and chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl cream together softened butter, brown sugar and white sugar. Beat in eggs one at a time, then add vanilla. In a separate bowl combine the flour, oats, baking soda, salt and cinnamon. Stir into creamed mixture until all blended. Add the chocolate chips and almonds and stir. Spoon cookie dough onto greased or parchment paper covered baking sheets. Bake for 12 minutes, (depending on oven, bake longer or shorter, until golden brown.) Remove from oven and let cool. Then enjoy with a cup of tea! 

 Dough all ready to go

Dough all ready to go

 Before

Before

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White Chocolate Matcha Brownies

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After a recent dinner at Kuma in Tofino and a delicious dessert I was inspired to try and make my own. For my friend Kristi's birthday dinner we headed to Kuma since she loves noodles more than anyone else I know. We surprised her with their famous White Chocolate Matcha Brownie and embarrassed her by singing Happy Birthday out of tune. The Matcha Brownie is probably one of my favourite desserts I have had at a restaurant in a very long time and I had to recreate my own for a birthday cake for friends. The key is the matcha so if you don't have any at home go and pick some up before making these "brownies."

 After adding the flour mixture, add your matcha and watch it turn green! 

After adding the flour mixture, add your matcha and watch it turn green! 

I used the same recipe as my blondies recipe. However, I left the chocolate chips out and rather topped the blondie white chocolate chunks. As well as adding matcha to the recipe.

Recipe:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla 
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tsp of matcha
  • dash salt
  • 1 cup white chocolate chips or chunks (for topping)

Directions: Preheat oven to 350 degrees. Mix butter and brown sugar together until fluffy, then add egg and mix. Add vanilla and continue beating. Add flour mixture slowly and beat. Grease 8" x 8" pan and then add mixture.  Top with white chocolate chunks. Bake for 25 minutes.  I usually double the recipe because they are so delicious, if you choose to double it make sure your pan is larger (9" x 13") is usually the best. Let cool on cooling rack and then enjoy! 

 Green mixture

Green mixture

 Chopped up white chocolate squares

Chopped up white chocolate squares

 Ready to bake!

Ready to bake!

 Time to enjoy!

Time to enjoy!

Easter Egg Cookies

 Start of the butter, sugar and egg mixture

Start of the butter, sugar and egg mixture

After spending Easter weekend at home in Victoria we had a fair share of Easter Eggs to bring home with us. I've been enjoying them ever since, however, we may have a few too many for the two of us so I decided to use a large bag of mini eggs to make cookies. I used a recipe from One Little Project at a Time and I thought it was a great and easy recipe to follow along with. Since I'm living in an air bnb for the moment I don't have all my favourite baking supplies: brown sugar, mixer, mixing bowls, so I made do with what I had.

 Add the dry ingredients

Add the dry ingredients

Ingredients:

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups crushed Mini Eggs
IMG_3940.JPG

Directions:

Preheat oven to 375F. Combine the dry ingredients; flour, baking soda and salt in bowl and set aside. In a large bowl, beat together butter, sugars and vanilla until smooth. Add the eggs one at a time and beat thoroughly. Add dry ingredients to mixture and beat until mixed together. Crush mini eggs and add to dough and lightly stir. Drop spoonfuls of dough onto parchment paper lined baking sheets. Bake for 10-12 minutes or until slightly golden. Once cooled enjoy! 

 Then the mini eggs

Then the mini eggs

 Before

Before

 After!

After!

Cranberry, Orange & White Chocolate Scones

 The recipe from the Avoca Tea Time cookbook

The recipe from the Avoca Tea Time cookbook

My baking has not slowed down at all and I'm really enjoying taking recipes and changing them up a bit. This past weekend my mum and I opened up the Avoca Tea Time cookbook we brought her back from Dublin and decided we would make some scones. The recipe was Jumbo Sultana and Cranberry Scones, however, we opted out on the raisins, added orange zest and orange juice and added some white chocolate (because chocolate makes everything better right?)

 Before they went into the oven

Before they went into the oven

Ingredients:

  • 1/2 cup butter
  • 4 1/2 cups of flour
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1/2 cup cranberries
  • 1 large egg
  • 1 cup milk 

Directions:

Preheat oven to 350 degrees. Cut the butter into flour and baking powder until mixture resembles breadcrumbs. Mix in sugar and fruit. Make a well in the middle of the mixture. Add egg and milk and mix into ball. Roll out to a 4-5 cm thickness. Cut out using cutter or knife, (or if you're me and my mum use your hands to make shapes.) Bake for 15-20 minutes or until golden brown. Check underneath, the base should look well cooked through. 

The recipe calls for an egg wash and sugar on top, however, we did not do this. Also you can change the variety of ingredients if you wish. Add chopped dried dates, apricots, prunes, dried apple or mango instead of raisins and craisins. 

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Cinnamon Buns

 My mum's 'well-loved/used' recipe for Jiffy Cinnamon Buns

My mum's 'well-loved/used' recipe for Jiffy Cinnamon Buns

I've been making these cinnamon buns with my mum for as long as I can remember. One of my best friends would eat as many as she could the day we baked them, so you know they're good! They're a little different then most cinnamon bun recipes, as there is no yeast in them. It actually makes them a lot easier to make. After you mix the ingredients together and roll it up, each cinnamon bun fits perfectly in a muffin tin. Next time you're feeling like you need a little treat, try making these! I usually like to add raisins and/or walnuts, however, the friend I was baking them for doesn't like raisins so I left them out. 

 Make sure you cut the butter into the flour mixture, before adding milk

Make sure you cut the butter into the flour mixture, before adding milk

Ingredients for Cinnamon Rolls:

  • 2 1/2 cups flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 cup cold butter
  • 3/4 - 1 cup milk

Ingredients for Topping:

  • 1/3 cup soft butter
  • 1 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/3 cup raisins
 The dough rolled out with the cinnamon sugar inside

The dough rolled out with the cinnamon sugar inside

 All rolled and cut up

All rolled and cut up

Directions:

In large bowl mix flour, sugar, baking powder, salt. Cut in butter until it resembles coarse crumbs. Pour in milk and stir lightly. Turn out onto lightly floured surface. Knead a few times then roll into 8" x 12" rectangle. Put 1 tsp of topping in bottom of each muffin cup, then sprinkle rest over dough. Roll up jelly role style and cut into 12 pieces. Bake at 375 degrees for 12-15 minutes. 

 Ready for the oven! 

Ready for the oven! 

 Oozing with cinnamon sugar goodness! 

Oozing with cinnamon sugar goodness! 

Chocolate Guinness Cupcakes with Bailey's Icing

Every year for St. Patrick's Day I make these cupcakes. The Guinness makes the cupcake very moist and less sweet than your average cupcake. Of course, they are delicious on their own, however, the best part of the cupcake is always the icing right? For these cupcakes I make a simple buttercream with Bailey's icing, just to make them that more Irish. There are lots of different recipes you can find online, I personally like Dave Liebermans' 'Chocolate Stout Cupcake' recipe from the Food Network. 

 Mixing up the cupcake mixture

Mixing up the cupcake mixture

Recipe for Cupcakes:

Ingredients:

  • 3/4 cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 can of Guinness
  • 1/2 cup butter melted
  • 1 tbsp vanilla
  • 3 eggs
  • 3/4 cup sour cream

Directions:

Preheat oven to 350 degrees F. In large mixing bowl, mix together cocoa, sugar, flour, baking soda and salt. In separate mixing bowl, combine Guinness, melted butter and vanilla. Beat in eggs. Mix in sour cream. Add wet mixture to dry ingredients and mix. Lightly grease or use muffin cups and divide batter equally between two dozen muffin trays. Bake for about 24 minutes, moving the trays half way through so the bake evenly. Test with toothpick to make sure they are cooked all the way through and cool. 

 Ready to bake!

Ready to bake!

Ingredients:

  • 1/2 cup softened butter
  • 1 1/2 - 2 cups icing sugar
  • 2 tbsp Baileys

Directions:

This icing recipe is just from memory as it is one I have been using for a long time just with Bailey's added. You can also opt for a cream cheese icing here with Bailey's if you prefer. When I make my signature buttercream icing, I soften the butter in the microwave and then slowly add the icing sugar. Taste it and look at consistency, if it needs more sugar add it slowly. Then add the Bailey's at the end and mix. Make sure you do not add too much so the icing still holds its shape. After the cupcakes have cooled, ice cupcakes. 

 Ready to ice!

Ready to ice!

 The finished product

The finished product

Snickerdoodle Kisses

IMG_3046.JPG

For Valentine's this year I decided to bake something new, Snikerdoodles with Hershey's Chocolate Kisses. I saw the recipe on Cupcakes & Cashmere, from What's Gaby Cooking? and I thought I would give them a try. I ran out of white sugar half way through the recipe so I used brown sugar instead, and they were still delicious. The chocolate kiss in the centre is a nice touch for Valentine's Day, or just any old day. Give them a try next time you want to bake cookies! 

 The cookie dough

The cookie dough

Dough:

  • 1 cup butter
  • 1 + 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 3/4 sp salt

    Coating:

    • 1/4 cup sugar
    • 1 tsp cinnamon
    • 3 dozen Hershey's Kisses (unwrapped)
     Dipping the balls of cooking dough in the cinnamon coating

    Dipping the balls of cooking dough in the cinnamon coating

    Directions:

    Preheat oven to 375 degrees. Line 2-3 baking sheets with parchment. In a mixer cream together the butter and sugar. Add in the egg and vanilla and mix. Add the flour, baking powder, cinnamon and salt and mix until combined. Once it is all mixed together set aside. In a bowl mix the sugar and cinnamon for coating. Roll dough into balls and dip into cinnamon sugar mix. Bake for 11-12 minutes. Once the cookies have baked, remove from oven and immediately push a Hershey's Kiss lightly in the centre of the cookie. Let cool and enjoy with a cup of tea! 

     The finished product

    The finished product

    White Chocolate Chip & Macadamia Nut Cookies

    Who doesn't love white chocolate and macadamia nut cookies? These are one of my favourite cookies and I added oats to give the cookie some extra texture (and to tell myself they're a little bit healthier). An alternative to the simple chocolate chip cookie recipe, these cookies are perfect for snacks throughout the week or as a hostess gift.

     I always use Chipits, as they always have a delicious recipe on the back

    I always use Chipits, as they always have a delicious recipe on the back

    Recipe:

    • 1 cup butter
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1 1/2 tsp vanilla extract
    • 2 cups flour (here I substitute 1 cup with oats)
    • 1 tsp baking soda
    • 1/2 tsp salt
    • Chopped macadamia nuts (I never measure these but 1/2 cup - 1 cup should do)
    • 1 cup white chocolate chips

    Preheat oven to 375 degrees. Beat 1 cup softened butter with 1 cup brown sugar and 1/2 cup white sugar. Beat in 2 eggs and 1 1/2 tsp of vanilla. In seperate bowl stir 2 cups flour/oat mixture with 1 tsp baking soad and 1/2 tsp salt. Gradually beat into butter mixture. Stir in macadamia nuts and 1 cup white chocolate chips. Drop 1 tbsp portions of dough onto parchment paper placed on baking sheets. The trick here is to put the uncooked cookies on their trays in the fridge or freezer to keep them cool before baking. This way they don't flatten out completely as they bake. Bake for 10 - 12 minutes. Enjoy with a warm cup of tea or cold cup of milk!

     Chopped macadamia nuts, one of my favourites even to just have around the house as a snack

    Chopped macadamia nuts, one of my favourites even to just have around the house as a snack

     Before...

    Before...

     After...

    After...

    Blondies

    This recipe is a crowd pleaser. I can honestly say it's everyones favourite baked good I make and the best part about them is how easy they are to make. The original recipe calls for Chocolate Chips but it's always fun to add a chocolate alternative, like Maltesers, which I used here.  

     The recipe, which is probably one of the easiest things I bake

    The recipe, which is probably one of the easiest things I bake

    Recipe:

    • 1/2 cup butter
    • 1 cup brown sugar
    • 1 egg
    • 1 1/2 tsp vanilla 
    • 1 cup flour
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • dash salt
    • 1 cup chocolate chips

    Directions: Preheat oven to 350 degrees. Mix butter and brown sugar together until fluffy, then add egg and mix. Add vanilla and continue beating. Add flour mixture slowly and beat. Stir in chocolate chips. Grease 8" x 8" pan and then add mixture.  Bake for 25 minutes.  I usually double the recipe because they are so delicious, if you choose to double it make sure your pan is larger (9" x 13") is usually the best. Let cool on cooling rack and then enjoy! 

     Mixing the batter

    Mixing the batter

     Make sure to grease the pan

    Make sure to grease the pan

     My chocolate chip alternative, Maltesers!

    My chocolate chip alternative, Maltesers!

     Before

    Before

     After!

    After!

    Gingerbread People

     I don't quite know how Christmas snuck up on us once again, but the season is in full swing and so is my Christmas baking. The first batch of cookies I whipped up this December were Gingerbread people, a favourite of mine to make (who else likes to eat the dough?) A few years ago I picked up these great cookies cutters from one of my favourite shops in Sidney, BC, Cameron Rose (if you haven't been you have to go!) Whenever I bring these Gingerbread people as gifts with missing limbs and heads, I always get a laugh or a weird, creeped out look. 

    IMG_1890.jpg

    Recipe:

    • 5 1/2 cups flour
    • 2 tsp ginger
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp cloves
    • 1 tsp cinnamon
    • 1 cup butter
    • 1 cup sugar
    • 2 eggs
    • 1 1/4 cups molases 

    Directions: Combine dry ingredients in bowl. In separate bowl combine butter and sugar and beat. Next beat in eggs, one at a time, and then molasses. Gradually add the dry ingredients. Divide into 4 balls and refrigerate for up to 2 hours. (Or if you're impatient like me, throw them in the freezer until hard.) Roll out dough to 1/4" thick. You can then put the cut out cookies in the freezer for 20 minutes to ensure they don't spread (I don't bother with this step though.) Bake at 350 for 12-15 minutes.

     Cookie Cutters from Cameron Rose

    Cookie Cutters from Cameron Rose

     Mama Judes helping roll out the dough

    Mama Judes helping roll out the dough

     Before

    Before

     After! I decorate them with M&M's and icing usually and then enjoy! 

    After! I decorate them with M&M's and icing usually and then enjoy! 

    My Famous Sugar Cookies (Halloween Edition)

    Every holiday I have the chance to bake I jump to it!  I have been making these cookies for as long as I can remember, whether helping my mum out in the kitchen or making them for friends for Halloween, Christmas, Valentine's Day or Easter.  They're a crowd favourite, so if you're going to any holiday parties this holiday season, whip up your own batch. 

    I usually find myself doubling this recipe, since I like to make lots of different shapes.  Depending on how big your cookie cutter is (this pumpkin cookie cutter was quite big so I only made about 15 cookies) and how many cookies you are making it might be a good idea to double it.  Also I think the cookies look way cuter with icing on them, so I ignore the recipe topping and make my own homemade icing for them.  

     The Cookbook I have been using since I was a kid

    The Cookbook I have been using since I was a kid

     The Recipe is very loved (worn) as you can see

    The Recipe is very loved (worn) as you can see

    Sugar Cutouts:

    • 1/2 cup butter
    • 1 cup white sugar
    • 1 large egg
    • 1 1/2 tsp vanilla (or if you are me, a capful)
    • 1 tbsp milk
    • 2 cups flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt

    Icing: (measurements always change for me, depending on how many cookies you ice or how you measure, which I do not always do the best job of)

    • 1/2 cup softened butter
    • 1 cup icing sugar (may want to add more at the end, depending on taste)
    • 1 tsp vanilla extract
    • 1 tbsp milk
    • any food colouring you want 

    Cream butter, add sugar and beat until light and fluffy.  Add egg and beat well.  Add vanilla extract and milk and beat until combined.  Combine flour, baking powder and salt in a medium bowl.  Gradually add the dry mixture to the creamed mixture and beat until combined.  

    Form the dough into 2 balls and wrap in saran wrap and refrigerate over night. (Or if you are impatient like I sometimes am, put in the freezer for a few hours). 

    When you are ready to start the baking process, preheat oven to 375 degrees. You can either lightly butter your baking sheet or use parchment paper (which I always do). Allow the dough to warm up or else it will be too hard to roll out, then roll to about 1/8" thick. Use cookie cutters to cut dough into desired shapes. Place cookies on cookie sheets and bake for 8-10 minutes depending on cookie size. I always make sure they are slightly golden brown around the edges. Let cool completely before icing. 

     Rolling out the dough, after it's been in the fridge over night

    Rolling out the dough, after it's been in the fridge over night

     I use this pumpkin cookie cutter each year, however, you can use whatever shape you want for whatever holiday you're making them for. 

    I use this pumpkin cookie cutter each year, however, you can use whatever shape you want for whatever holiday you're making them for. 

     The cookies before they go in the oven (try not to eat all the cookie dough before hand)

    The cookies before they go in the oven (try not to eat all the cookie dough before hand)

     The final product, with homemade butter icing.

    The final product, with homemade butter icing.