Tag Archives: easy-to-make

Witches Hat Cookies

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Now that the Canadian Thanksgiving has come and gone and people hopefully have room in their stomachs for some treats, I have an easy Halloween Cookie treat that everyone of all ages will enjoy.  You don’t have to make the cookies yourself so I wouldn’t really call this a ‘recipe’ per say.  Anyways, they are delicious, fun and super simple.

INGREDIENTS 

  • Striped fudge shorbread cookies (for this to work, you need cookies that have a chocolate fudge layer on the bottom
  • Icing
  • Hershey Kisses
  • Food colouring

 

DIRECTIONS 

  1. Take the food colouring and mix in with the icing to create your favourite Halloween colours.  I used orange and green.
  2. Flip over the cookies so the fudge side is up.
  3. Unwrap the Hershey Kisses and put only a little icing on the bottom.  You only need enough to hold the kiss to the cookie and create a little coloured rim.
  4. Enjoy.
Image from modernchristianhomemaker.com

Image from modernchristianhomemaker.com

Double Chocolate Chip Cookies

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I am in full swing with my Christmas baking and here is just one of the many recipes I have on my baking list.

INGREDIENTS

  • 1 Cup of Butter
  • 3/4 Cup Packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Egg
  • 1 Tsp Vanilla Extract
  • 1 & 2/3 Cups of Flour
  • 1/3 Cocoa Powder
  • 1 Tsp of Baking Soda
  • 1/2 Tsp of Salt
  • 1 Pkg of Chipits Dark Chocolate Chips

DIRECTIONS

  1. Preheat over to 375 F (190 C).  Beat butter with packed brown sugar and granulated sugar.  Beat in the egg and vanilla extract.
  2. In a separate bowl, mix flour, cocoa powder, baking soda and salt.  Gradually beat into butter mixture.
  3. Stir in dark chocolate chips.  Drop 1 tbsp portions onto greased baking sheets.
  4. Bake for 8 – 10 minutes.  Cool for 5 minutes and then transfer to wire rack to cool completely.  Makes approximately 4 dozen.

I may try white chocolate chips instead of the dark chocolate chips and use peppermint extract instead of vanilla to give it that “Christmas” feel.

 

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

 

Princess and the Beanstalk

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     “Fee-fi-fo-fum!  I smell the blood of an Englishman.  Be he live, or be he dead, I’ll grind his bones to make my bread.”

By Benjamin Tabart

Jack may have bought magic beans in exchange of the family cow, but my princess and I planted  our beans today. Hubby had to work today so it was just going to be girl’s day. I was trying to think of something fun to do and I remembered how much she loved working in my parent’s garden. Then I remembered growing beans in grade school for a science project, and then it hit me, why not combine fun and learning.

My Princess' Magic Beans

My Princess' Magic Beans

I went to the local superstore and purchased a clay pot, a pack of beans and some indoor/outdoor planter soil. I spent no more than $10.  I knew that simply planting the beans with no instant sprout wouldn’t impress her much so I purposely purchased the clay pot with painting in mind.

Painting Time

I set out her paints and brushes and dressed her in her paint smock.  Without fail, paint ended up everywhere but on the paint smock and a bath quickly followed.  How she got paint under her armpits I’ll never know.

Planting the Magic Beans

After her bath and nap, the clay pot was dry and it was now time to plant.  Using a big spoon and our fingers to poke the holes for the beans, they were planted.  As with the paint, soil was everywhere, and she graciously states; “You clean it up Mom.”

I am hoping that this inexpensive and fun weekend craft will teach my daughter about responsibility (watering) and how plants grow.  What I am looking forward to; her eating the beans once they grow,  I’ll get her to eat her veggies yet!

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I’m going to make this for my daughter!

sally's baking addiction

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

i also updated my about SBA page and added a 27 random odds & ends about sally to my about section, just in case you are entirely bored and need to waste some time. 😉

let’s get on with the peanut buttery goodness.despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie i’ve ever made. perhaps not as pretty as my mini chocolate chip cookie sandwiches with cream cheese icing (you don’t want to miss those, by the way!), but these babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est (i don’t even care. that’s totally a word in my book now) cookie i’ve ever baked.

look at how thick those are!

ever since i made my rainbow m&m cookies

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Shamrock Toasties

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One of my favourite holiday’s is St Patrick’s Day.  What started off as a university tradition of “Beer Quest” with my good friends, has now evolved into a fun holiday with the family.  I found this recipe for Shamrock Toasties on the Disney Family Fun website and not only is it simple to make, but it is a healthy after school/daycare snack.

INGREDIENTS

1 Bell Pepper

1 English Muffin

Shredded Cheddar Cheese

DIRECTIONS

1) To start, slice 1 green bell pepper crosswise near the pointed end to get a small, three-leafed shamrock shape.  (If the pepper has 4 leaves, you’ve got yourself a lucky clover!)  Cut a small slice for the stem.

2) Toast half an English muffin, then top it with the shredded Cheddar and the pepper shamrock.  Place the muffin on a tray, then broil it until the cheese is melted.

Shamrock Toasties

National Chocolate Cake Day

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I am sad to say that yesterday was National Chocolate Cake Day and I missed it.  However, I will be extending the celebration today, as I’m sure many others will as well.  Here is a copy of a recipe for the most indulgent and delicious chocolate cake ever!  It is from one of my favourite cookbooks “Eat, Shrink & Be Merry” by Janet & Greta Podleski!   They are laugh out loud funny with their zany antics and witty puns. These two Canadian sisters created have a TV show on the Food Network and have a series of cookbooks.  While they promote healthy eating, low fat, sugar and sodium, this cake recipe was added in for those who wish to indulge.

DIED AND GONE TO HEAVEN CHOCOLATE LAYER CAKE

CAKE

3 Cups of granulated Sugar                                                 2 1/2 Cups all-purpose flour

1 Cup unsweetened cocoa powder                                      2 Tsp baking soda

1 Tsp baking powder                                                             1 Tsp salt

3 Large Eggs                                                                           1 1/2 Cups buttermilk

1 Cup strong brewed coffee, cooled                                    3/4 Cup vegetable oil

1 Tsp vanilla                                                                             4 Oz (113 g) unsweetened chocolate squares, melted and cooled slightly

FROSTING

1 1/4 cups granulated sugar                                                  1/3 Cup unsweetened cocoa powder

1 Cup whipping (35%) cream                                                6 Oz (170 g) semi-sweet chocolate squares

2 Tsp vanilla                                                                             1 pkg (8 oz/250 g) light cream cheese, softened

1 Cup butter, softened

DIRECTIONS

1) Preheat over to 350 F.  Lightly grease bottom and sides of 3 9-inch round cake pans.  Cut circles of wax paper or parchment paper to fit bottom of pans and place in pans.  Lightly grease paper.  Set pans aside.

2) Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.  Set aside.

3) In another bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon in colour.  Add buttermilk, coffee, oil, vanilla, and melted chocolate.  Mix on low speed until well blended.

4) Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth.  Divide batter evenly among pans.  Bake for 25 – 30 minutes, until a toothpick inserted in centre of cakes comes out clean.  Cool in pans on a wire rack for 10 minutes.  Remove cakes from pans, peel off paper, and cool completely before frosting.

5) To make frosting, whisk together suar, cocoa, and whipping cream in a medium saucepan.  Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil.  Cook 1 minute.  Remove from heat and stir in chocolate until melted.  Stir in vanilla.  Let cool to room temperature.

6) In a large bowl, beat cream cheese and butter on high speed of electric mixer until smooth.  Add cooled chocolate mixture and beat on medium speed until well blended.  Refrigerate frosting until desired spreading consistency is reached, about 1 hour.  Important! Don’t let it get to firm, or you won’t be able to spread it.

7) To frost cake, place one cake layer on a pretty plate.   Spread 1 cup of frosting over top.  Repeat with second layer.  Place final layer on top.  Ice top and sides of cake with remaining frosting.  Decorate cake with chocolate curls and/or chocolate covered strawberries, if desired.  Cover and refrigerate.  Let cake stand at room temperature for 30 minutes before serving.

To find out more about this cookbook please press here.  You can follow Janet & Greta on Twitter at @gretapodleski & @janetpodleski .  They also have a great blog.

Let’s Get Buggy!

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I am always looking for new and fun recipes that will get my daughter excited to eat healthy food. These are great snacks and the kids will love that they are bugs!

LADYBUG APPLES

Recipe by Allrecipes.com

2 Red Apples                               8 Thin Pretzel Sticks

1/4 cup of chocolate chips        1 tbsp of peanut butter

DIRECTIONS

1) Slice apples in half from top to bottom & scoop out the cores using a knife or melon baller.  Please each apple half flat side down on a small plate

2) Dab peanut butter onto the back of the “ladybug” and then stick the chocolate chips for spots & eyes.  Stick one end of each pretzel stick into the apples for antennae and viola, you have lady bugs!

*for a healthier and nut-free version, use strawberry cream cheese and raisins.  Also, if you splash a lemon/water mixture onto the cut apples, it will keep them from browning.  These are best made the day of*

CATERPILLAR CHICKEN KEBABS

Recipe by “First Meals” by Annabel Karmel

4 Chicken Breasts, cubed                                               1 Red Bell Pepper, deseeded, cut into triangles

marinade

3 tbsp soy sauce                                                               3 tbsp honey

1/2 tsp lemon juice

to decorate

8 Cherry Tomatoes                                                          16 Whole Cloves

8 Green Onion Fans

DIRECTIONS

1) Mix together the marinade ingredients in a shallow dish.  Add the chicken & leave for 30 minutes.  Soak skewers in water to keep them from burning.

2) Thread the chicken onto the skewers, putting the red peppers in between each piece of chicken.  Arrange on a baking sheet & transfer to the preheated over at 350 *F for approximately 15 – 20 minutes. Baste kebabs with the marinade and turn them occassionally until cooked through.

3) To decorate, make a face for each caterpillar using a cherry tomato, studded with clove eyes.  Attach it to the tip of the skewer & thread on a green onion tail.

*To get the green onion tails to fan, place them in a cold water bath.  This is a great recipe and kebabs can be made for adults as well*

Ladybug Apples & Chicken Caterpillar Kebabs

Final Bugs

My daughter loved these snacks and her words exactly were, “These are delicious Mommy!”