Archive for March, 2014

March 15, 2014

Chocolate Chip Banana Muffins

banana choc chip muffinsIngredients:

  • 1/2 cup butter or margarine, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon sour cream
  • 3 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chunks.   *Don’t use ‘mini’ chips, or milk chocolate chips.

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Place 18 muffin liners in cupcake/muffin tins.
  2. In a mixing bowl, cream together the butter and both sugars until combined.
  3. Add the egg, sour cream and mashed bananas, mix until combined, be sure to scrape down sides of the bowl.
  4. Add the flour, baking soda, baking powder and salt, mix until combined.
  5.  Stir in the chocolate chips.
  6. Scoop into the prepared muffin tins. You should get approx 18-19 muffins from this batch.
  7. Bake for 20-22 minutes, until a toothpick inserted into the center of the muffin comes out clean.
  8.  Cool on a wire rack. Store in sealed container for 3-5 days. These freeze well too!

Enjoy!

Crystal

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March 9, 2014

Ham and Cheese Scones

I’m not sure where I originally came across this Ham and Cheese Scone recipe, but I’ve been using it for years. With the addition of ham and cheese these basic scones become a little more filling and add a punch of flavour.

Ham and cheese scones

Ham and cheese scones

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup butter/margarine, unsalted
  • 1/2 cup to 3/4 cup ham, cooked & diced. *optional: you could also use back bacon or farmer sausage instead.
  • 1/4 cup shredded 3-cheese blend or cheddar cheese. *Use whatever you like.
  • 3/4 cup milk
  • 2 tbsp milk (for topping)
  • Small handful cheese (for topping)

Directions:

  1. Preheat the oven to 425° F. Line a cookie sheet with parchment paper.
  2. In a large bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Add the shredded cheese and diced ham, stir in.
  5. Make a well with your hands, and pour the 3/4 cup milk into the mix and combine with a wooden spoon or spatula.
  6. Knead the dough on a lightly floured surface until the dough is smooth.
  7. Make a circle with the dough and pat it down until it’s about 8″ Round. Place it on the baking sheet.
  8. Brush the milk onto the dough and sprinkle the remaining cheese on top.
  9. Cut the dough into 8 wedges.  (Alternatively, you can cut these into biscuit shapes. I just find there’s less waste by making one large circle and then cutting it into wedges.)
  10. Bake @ 425° F for 17-20 minutes or until golden brown.  Cool on a wire rack.

**These taste best when still warm.

1/2 cup to 3/4 cup diced, cooked ham

Make a well before adding the milk

Roll out the dough, brush milk on top.

Roll out the dough, brush milk on top.

Cut into 8 pieces, sprinkle cheese on top.

Cut into 8 pieces, sprinkle cheese on top.

Bake 425degrees for 17-20 minutes, or until golden brown.

Bake 425degrees for 17-20 minutes, or until golden brown.

March 3, 2014

Orange Chocolate Chip Cookies

Looking at the photo, you may assume that these are just a simple chocolate chip cookie recipe, but the zest and juice from an orange really gives them their sweet flavour. If the orange flavour is too subtle, you could add a tsp of orange extract.

Orange chocolate chip cookies

Orange Chocolate Chip Cookies

Ingredients:

  • 1/2 cup margarine, cold & diced
  • 1/4 cup + 2 tbsp packed brown sugar
  • 2 tbsp granulated sugar
  • 1/2 package vanilla pudding mix, dry (I buy the 102gram package)
  • 1 egg
  • 1 tsp orange zest (zest from 1 large orange)
  • 3tbsp orange juice, freshly squeezed (half a large orange)
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350° F.   Line baking sheets with parchment paper.
  2. With an electric mixer, cream together the butter, both sugars, and the dry pudding mix.
  3. Add the eggs, vanilla, orange juice and zest; blend well, be sure to scrape down the sides of the bowl.
  4. Sift the flour and baking soda in a separate bowl, then add it to the wet mixture.
  5. Stir in the chocolate chips evenly.
  6. Scoop the cookies onto the prepared baking sheets, using a cookie scoop or a tablespoon. I use this scoop (1 5/8″) and it yields 2 dozen cookies.
  7. Bake for 9-10 minutes. Don’t over bake, the cookies will firm up as they cool off. Let cookies sit on the pan for a few minutes before transferring them to a cooling rack. Or if you’re using a baking pan with no rim, slide the whole piece of parchment paper off onto the counter and leave them on the sheet to cool.
  8. Store in a airtight containing for up to one week. These freeze really well too!

Zest from 1 large orange, and juice from half of it.

Pre-scoop and chill the cookie dough balls in the fridge prior to baking. Butterfly plate optional ;)
Pre-scoop and chill the cookie dough balls in the fridge prior to baking. Butterfly plate optional 😉
Don't overbake these! They will not brown on top. If the bottom of the cookie is golden brown, they are done.

Don’t over bake these! They will not brown on top. If the bottom of the cookie is golden brown, they are done.

Orange Chocolate Chip Cookies, ready to fill the cookie jar!

Orange Chocolate Chip Cookies, ready to fill the cookie jar!

Enjoy!

Crystal

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