Holiday Log Cookies are a quick and convenient option to have on hand over the holiday season, or anytime of year.
Make ahead mixes are fantastic to have on hand. They are prepped from scratch, ready to use and cheaper and healthier than the boxed alternatives.
- 2 tsp dry active yeast
- 1 tsp sugar
- ½ cup warm water (not hot)
- 2½ cups flour, plus more for kneading (up to 1 cup more)
- ½ tsp salt
- ¼ cup olive oil
- ⅓ cup plain yogurt (I prefer greek)
- 1 large egg
- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for 5 to 8 minutes until a froth appears. Once frothy, stir or whisk in the oil, yogurt, and egg until well combined.
- In a separate medium bowl, combine ONLY 1 cup of the flour with the salt. Next, create a well in the flour and pour the wet ingredients into the well and stir until combined. Continue adding flour, a half cup at a time, until you have a thick dough that is not overly sticky, about 1 to 1.5 cups more.
- Turn the ball of dough onto a lightly floured surface and knead the ball of dough for about 2-3 minutes. You can continue to add small amounts of flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky. Adding dough while kneading should be done in small amounts, to avoid mess, and dough that becomes too stiff.
- Once you are done kneading, place dough in a clean bowl (you can rub a little olive oil on bowl). Cover the dough with clean dish towel and let it rise about 1 hour, it should be doubled in size.
- After it rises, gently flatten the dough with your hands and cut it into 8 equal pieces. Shape each piece into a small ball and set aside. Do not handle a whole lot.
- Heat a large, heavy skillet over medium heat. Roll out one ball at a time, until it is about ¼ inch thick. Place the into the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.
- Stack the cooked bread on a plate and cover with a towel to keep warm,until remaining pieces are ready.
At Christmas time each year I look for a new cookie or treat to try. I had to bake something for a sale at the school dance and decided to tr y my hand at the cake mix cookies. Keeping it simple, I choose to use a vanilla cake mix and add food colouring to mat them seasonal colours. Rolling the cookies in icing sugar made for a nice touch and brought out the cracks in these easy to make cookies.
Try adding your own flavourings with extracts, vary the type of cake mix, or add chocolate chips or candy sprinkels to them.
HOLIDAY CRINKLE COOKIES
- 1 white or yellow cake mix
- 2 eggs
- 1/3 cup oil
- 1/4 cup powdered sugar
- Optional: Food Colouring (red & green)
- Preheat oven to 375 degrees.
- Line cookie sheet with silpat or parchment paper.
- In a mixer or by hand, combine Cake mix, Eggs and Oil.
- Once combined divide in half and add food colouring if desired. Mix to evenly distribute colour.
- Place in refrigerator for 30 minutes. (wrapped in plastic wrap)
- Place powdered sugar on a plate or in a low bowl.
- Remove dough from fridge and form into 1-2 inch balls.
- Roll balls in powdered sugar to cover, and place 1-2 inches apart on the baking sheet.
- Bake 10-13 minutes.
Best Ever Banana Muffins
Bananas are always on my counter, and more often than not, we have about 3 each week that get over ripe. Needless to say, I am always baking with them, so we are not wasting food. This Best Ever Banana Muffin recipe is simple and classic. You can certainly add chocolate chips to this recipe, if you prefer them in your muffins (many people like the addition!).
I have tried so many banana muffin recipes over the years. This one has been the most consistent and widely accepted in our house! Because it is simple and quick, it is my favourite by a long shot. The muffins come out of the muffin papers no problem and I have never had issues with them cooking incorrectly.
Best Ever Banana Muffins
What you will need:
Muffin Tins (12 muffins)
Paper Liners for the muffin tins
3 large ripe bananas
oil (vegetable oil)
all purpose flour (you can use whole wheat)
People often ask how I get muffins that rise so well. It is the combination of baking soda, baking powder, and being sure to fill the muffin papers to almost full with batter. (a little over 3/4 full)
For variety, you can add nuts, raisins, other dried fruit, or chocolate chips. Adding about 1/2 - 3/4 cup of any of these would be enough to change the recipe and create a new flavour.
Best Ever Banana Muffins
This banana muffin recipe is a staple in our house. My son loves these, and I simply change them up with chocolate chips, or craisins from time to time.
- 3 Large Ripe Bananas
- 3/4 cup White Sugar
- 1 Egg
- 1/3 cup oil (vegetable oil is best)
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp baking powder
- 1/2 tsp Salt
- In a medium bowl, mash bananas with a fork.
- Add Sugar and stir to combine.
- Stir in Egg and Oil to combine.
- In separate bowl, combine flour, baking soda, baking powder and salt.
- Add flour mixture to wet ingredients. Stir to combine.
- You can add 1/2 cup of nuts, craisins or chocolate chips here as well.
- Divide into 12 lined muffin tins and bake at 350 degrees for 15-18 minutes.
It's Rhubarb Season, Try Making These!
10 Rhubarb Recipes
I love Rhubarb season.
Growing up, my mother made rhubarb relish and rhubarb cobbler (I will add those recipes to my round up when I get them made this summer). That was my only exposure to it until I started cooking and baking. We always had a couple Rhubarb plants in the back garden growing up. Rhubarb is probably the easiest plant on Earth to grow. Well maybe not, but you simply plant it and harvest it, it comes back year after year. Using only the stalks to consume, a single rhubarb plant can provide many opportunities to bake and cook during the season. ONLY eat stalks, never the leaves as they are poisonous.
That being said, I do not have it planted in my yard yet. My in laws have a patch that I raid a couple times each year to do some baking. I will be putting a rhubarb patch in next summer when we plant out in ground garden. We currently have a large container garden, but plans are in the works of more gardening next year.
Back to this round up and my love of rhubarb! I love just boiling some up with sugar and a little water to make a yummy sauce. We eat it on ice cream or in vanilla yogurt.
Here are a few recipes from myself and other Canadian Bloggers I follow.
Rhubarb Muffins - Everything Unscripted
Rhubarb Sour Cream Muffins - Older Mommy, Still Yummy
Whole Wheat Rhubarb Muffins - Mom vs the Boys
Rhubarb Buttermilk Cake - Mmm...Is For Mommy
Rhubarb Roll - Everything Unscripted
Strawberry Rhubarb Pie - Thinking Outside The Sandbox Family
No Churn Rhubarb Ice Cream - Older Mommy, Still Yummy
Rhubarb Yummies - Farm Fresh Style
Rhubarb Squares - Older Mommy, Still Yummy
How to make Stewed Rhubarb - Older Mommy, Still Yummy
Now that you have some baking options, get creative and make something with this versatile plant. Remember, only use the stalks and never the leaves.
One of my favorite scents and flavours of Fall is pumpkin! As a child and young adult, I had not even tried pumpkin pie or anything with pumpkin in it. Over the past 10 years or so, I have come to realize just how much I enjoy it.
Pumpkin Spice is a flavour of the season, and can be found in baking, coffee, lattes and more...
Grab your bowl and spoon and whip up a batch of these awesome muffins!
Easy Pumpkin Muffins
These are one of the simplest recipes to mix up quickly. Add a cream cheese frosting and you have a Pumpkin Cupcake!
- 1 Package Cake Mix (Spice Cake or White)
- 1 15oz Can Pumpkin ((pure pumpkin, not pie filling))
Combine cake mix and pureed pumpkin.
Scoop into lined muffin tins and bake at 350 degrees for 25 minutes.
These muffins are sweet, due to cake mix. You can also add nuts, raisins or dried cranberries to these. They will be great for after school snacks and even tucked in a lunchbox.