Cooking in Pajamas

Adapted from Food.com . 1/2 c. White sugar 1 c. Brown sugar 3/4 c. Unsalted butter 2 Eggs, room temperature 1 tsp Vanilla 2 c. All purpose flour 1/2 tsp Salt 1 tsp Baking soda 3 c. Rolled oats 1 c. (250mL) Sweetened condensed milk 2 c. Semi-sweet chocolate chips 1/4 c. Unsalted butter 1 tsp Vanilla Preheat oven to 350°F. Heat 1/2 cup of butter in the microwave until mostly melted.  Check butter every 20 seconds; this could take a few minute if your butter is cold.  Add the last 1/4 cup of butter in the mostly melted butter.  Whisk until the butter are fully incorporated. Whisk in sugars, eggs and vanilla. In a separate bowl, combine flour, baking soda, salt and oats.  Stir with a fork until well mixed. Slowly add the dry ingredients into the butter mixture.  Mix well. Spread 3/4 of this mixture onto a lightly greased 9/13" pan.  (I lined the pan with parchment paper.) Melt the butter in a saucepan.  Add the chocolate chips...

Adapted from Two Peas and Their Pod . 2/3 cup Sweetened condensed milk (about 1/2 can) 1 Egg white 1 1/2 tsp Vanilla 1/8 tsp Salt 1 1/2 c. Sweetened coconut flakes 2 c. Unsweetened coconut flakes 1/2 c. Dulce de leche Cadbury Mini Chocolate eggs (or other Easter eggs) Preheat the oven to 325°F.  Line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk the egg white with vanilla and salt for about 30 seconds.  Then stir in the condensed milk until well combined. Mix in the coconut flakes. Using a cookie dough scoop, take about 1 tbsp of dough, slightly packed, and place onto the baking sheet.  Gently flatten the top with your hand. Bake for 15-17 min, until the bottom edges are golden brown.  Remove the nest from the oven and immediately press down the center with your thumb to make an indentation.  Allow the cookies to cool for about 10 min and transfer them onto a cooling rack. Add about 1/2 tsp of dulce de lech...

Adapted from Two Peas and their Pod . 1 3/4 c. All-purpose flour 1/2 tsp Salt 1 tsp Baking soda 1/2 c. Unsalted butter, room temperature 1/3 c. Brown sugar 1/3 c. White sugar 1 large egg 1 tsp Vanilla 1/2 c. Mini chocolate chips 1/2 c. Skor bits Preheat the oven to 350°F.  Prepare baking sheet with a silicone mat. Whisk the flour, salt, and baking soda together.  Set aside. Cream the butter and sugars together until smooth.  Beat in the egg and vanilla. Mix in the flour until well incorporated.  Stir in mini chocolate chips and Skor bits. Roll dough into 1" balls and place them on the baking sheet.  Flatten the balls slightly with the palm of your hand. Bake for 7-8 minutes; the bottom should be light golden brown but the middle is still soft to touch. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. My comments: I've had a lot of baking disasters since Christmas. I do...

Adapted from My Recession Kitchen . 1 c. Whole wheat flour 1 c. Rolled oats 1/2 c. Brown sugar 1/4 tsp Baking soda 1/4 tsp Salt 1/2 c. Unsalted butter, cut into small pieces 3/4 c. Chocolate chips 3/4 c. Pecans, chopped small 1 c. Dulce de leche Preheat the oven to 350°F.  Line your muffin pan with paper liners. Stir together the flour, oats, brown sugar, salt and baking soda. Add the butter pieces to the oat mixture.  Mix until the butter is well incorporated but the mixture should still be crumbly. Reserve about 1/2 of the oat-butter mixture for the topping. Transfer about 2 tbsp of this mixture to each prepare muffin cups and press the mixture evenly to fill the bottom. Bake for 8 minutes and remove the muffin pan from the oven. Add 1-2 tsp of dulce de leche to each baked crust.  Sprinkle with chocolate chips and pecan. Top with the remaining oat-butter mixture Bake for another 20 minutes. [Makes about 18 carmelitas.] My comment...

1/4 c. Vegetable oil 1/4 c. Brown sugar 1/4 c. White sugar 2 tsp Vanilla extract 2 Eggs 1 c. All purpose flour 3/4 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 1 tsp Baking powder 1/2 c. Dried cherries, chopped 1/2 c. 70% Dark chocolate, chopped Preheat oven to 300°F. Line the cookie sheet with parchment paper or silicone baking mat. Mix oil and sugars together until well combined. Beat in vanilla and the eggs and mix well. Combine flour, salt and baking powder. Slowly stir into the egg mixture. The dough will be soft and sticky. Fold in the cherries and chocolate using a silicone stirring spoon. Divide the dough in half and form two long skinny logs using your hands.  (Lightly wet your hands if the dough sticks to your fingers.) Bake for 30-35 min; the logs should be lightly golden brown. Remove from the oven and allow to cool for 15-20 min. Meanwhile, reduce the oven heat to 275°F. Using a non-serrated knife, slice the logs...

1/2 c. Butter, unsalted, room temperature 1/2 c. Brown sugar 1/2 c. White sugar 1 Egg 1 tsp Vanilla 1 tsp Vinegar 2 tbsp Sour cream 1/2-1 tsp Red gel colour, "no taste" 1 3/4  c. Flour 1/4 c. Cocoa powder 1 tsp Baking soda 1/4 tsp Baking powder 1/4 tsp Salt 1 c. White chocolate chips 1/4 c. Coconut flakes [Optional:  Toast the coconut flakes on the stove top for 3-5 min or until the coconut flakes begin to turn golden brown.  Remove from heat completely and set aside to cool.] Preheat oven to 350 ° F.  Prepare a cookie sheet by lining with parchment paper. Whisk together the flour, cocoa powder, baking soda, baking powder and salt.  Break up clumps of cocoa powder as much as possible. Set aside. Cream together the butter and sugar until fluffy.  Add the egg, vanilla, vinegar and sour cream. Beat until combined. Add 1/2 tsp of food colouring, beat until the colour is evenly distributed.  Scrap down the sides and beat again. ...

Adapted from Two Peas and Their Pod 's Cinnamon M&M Oatmeal Cookie . 1/2 c. Unsalted butter, room temperature 3/8 c. Brown sugar 3/8 c. White sugar 1 Egg 2 tsp Vanilla 1 c. All-purpose flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 1/2 tsp Cinnamon 1 c. Rolled oats 1 c. Unsweetened coconut flakes, toasted 1/4 c. Flax seeds 1/2 c. M&M's 1/2 c. Milk chocolate chips Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Using a non-stick frying pan, toast the coconut flakes until golden brown on low to medium heat.  Once the browning process begins, stir frequently to ensure even toasting and remove quickly from heat as soon as the coconut is toasted.  This takes only a few minutes.  Toast only 1/4 to 1/2 cup of coconut flakes at a time, depending on the size of your pan. In a large bowl, combine flour, baking powder, baking soda, salt, rolled oats, flax seeds and toated coconut flakes.  Set as...

Adapted from Easy Decadent Truffles on Allrecipes and inspired by Oreo Truffles from The Girl Who Ate Everything . 8 oz (1 pkg) Light cream cheese, room temperature 2 c. Icing sugar, sifted 3 c. Oreo crumbs 1 1/2 tsp Vanilla 2 c. Dark chocolate chips 6 oz Baker's white chocolate (not chocolate chips!) In a large bowl, whisk together the oreo crumbs and icing sugar.  If not sifted beforehand, make sure there is no sugar lumps. Beat cream cheese until smooth. Slowly add the oreo/sugar mixture until well blended. Chill for 1 hour to firm up the cream cheese mixture. Melt the chocolate (white or dark) in the microwave on high power, stirring every 30 seconds until most of the chocolate are melted.  Then, remove from the microwave and stir until all the chocolate is melted and no lumps are left. Roll the chilled cream cheese mixture into 1" balls.  Working quickly, dip cream cheese balls into melted chocolate using 2 forks (or spoons).  Place on wa...

1/4 c. Vegetable oil 1/2 c. Brown sugar* 2 tsp Vanilla extract 1/2  tsp Almond extract (optional)* 2 Eggs 1 3/4 c. All purpose flour 1/4 tsp Salt 1 tsp Baking powder 1/2 c. Dried cranberries (mine were pomegranate flavoured) 1/2 c. White chocolate chips*   [Note: Original recipe used 3/4 cups of white sugar instead of brown sugar and it also used the 1/2 tsp of almond extract and 1 1/2 cups of pistachio nuts. Omit salt if using salted pistachios.] Preheat oven to 300°F. Line the cookie sheet with parchment paper or silicone baking mat. Mix oil and sugar together until well combined.  Add vanilla (and almond extract, if using).  Whisk in the eggs one at a time. Combine flour, salt and baking powder.  Slowly stir into the egg mixture.  The dough will be soft and sticky. Fold in the cranberries and white chocolate chips. Divide the dough in half and form two long skinny logs.  Silicone spoons works well for forming the logs since the...

Adapted from Cookie Craft . 1 c. Butter, unsalted 3/4 c. Brown sugar 1 Egg 2 tsp Vanilla extract 2 3/4 c. All purpose flour 1/2 tsp Salt Sugar sprinkles [Note-1: If you are not decorating with sugar sprinkles, increase the sugar content to 1 cup.] [Note-2: I have made this recipe using white granulated sugar instead of brown sugar.  The cookies were lighter in colour and has a gritty crunch to them which adds character to the texture.  I liked it.  If you are using only white sugar, reduce the flour to 2 1/2 cups; the 2 3/4 cups makes a crumbly dough and it's harder to work with.] [Note-3:  Substitute the vanilla extract with 1 vanilla bean for the great vanilla flavour.] Preheat oven to 350°F.  Line a cookie sheet with parchment paper or Silpat. Brown the butter over the stovetop and transfer to another mixing for cooling. Once the butter is no longer hot to touch, beat in the brown sugar until all the lumps are gone. Add the ...

Cake recipe adapted from Joy of Baking and filling recipe adapted from The Girl Who Ate Everything . 1 3/4 c. All purpose flour 3/4 c. Dutch-processed cocoa powder 1 tsp Baking powder 1/4 tsp Baking soda 1/4 tsp Salt 3/4 c. Unsalted butter, room temperature 3/4 c. White sugar 1 Egg, room temperature 1 tsp Vanilla extract 1/4 c. Buttermilk (or 1/4 c. Milk + 3/4 tsp Lemon juice) 1/2 c. Strong coffee, lukewarm (or 1/2 c. Water + 1 tsp Instant coffee) 1 pkg (8 oz.) Light cream cheese, room temperature 1/4 c. Unsalted butter, room temperature 2 c. Icing sugar 1.5 tsp Peppermint extract 10-15 Small candy canes, crushed Preheat oven to 375°F. Line baking sheet with parchment paper or silicon mat. Whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside. Combine buttermilk and coffee. Set aside. Beat the butter and sugar together until fluffy. Add in egg and vanilla extract. Add the flour mixture into the butter mixture in 3 additions...

Adapted from Mouth from the South . 1.5 c. All-purpose flour 1/2 tsp Baking soda 1 c. Unsalted butter 1 c. Dark brown sugar 1/2 tsp Salt 2 tsp Vanilla 1 Egg 1 c. Dark chocolate chips 1 c. Bacon Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat. Cook the bacon on a frying pan until crispy.  Lay the bacon on paper towels to drain the excess fat and cool before cutting into 1/2" size pieces. Combine flour, salt and baking soda and set aside. Melt the butter in a sauce pan, swirling occasionally.  Bring the butter to a boil and whisk until the butter begins to brown.  The butter will foam up quite a bit at first, making it difficult to see the colour.  But before turning brown, the foaming will subdue a little bit and you will see the butter change colour.  Also, you will smell the delicious caramel-y aroma as the butter browns.  Continue to whisk until you see brown bits floating around.  Trans...

Adapted from  Gooey Cinnamon Biscuits  by  Two Peas and their Pod . Biscuits 2 cup All-purpose flour 2/3 cup Rolled oats 1 tbsp Brown sugar 2 tsp Baking powder 1tsp Cinnamon 1/2 tsp Salt 2 cup Heavy cream (or 1/4 cup unsalted butter + 1 3/4 cup whole milk) 2 Apples, medium size, cut into 1 cm cubes Filling 6 tbsp Brown sugar 2 tsp Cinnamon Toppings 1 Apple, medium size, cut into thin slices 1/3 cup Confectioner's sugar 1tsp Vanilla extract Preheat oven to 425°F. Lightly greased a 9x9" baking pan or use a silicone mold. For the filling, combine brown sugar and cinnamon with a fork. Mix well. Take 1-1.5 tbsp of this mixture and sprinkle over the sliced apples; toss to coat. Set aside the remaining sugar mixture aside. For the biscuit, mix together the flour, rolled oats, brown sugar, baking powder, cinnamon and salt in a large bowl. Break up any clumps of brown sugar. Make a well with the flour mixture and pour in the heavy cream. (Al...

Most Important Ingredients Imagination Creativity !! -- Patience -- !! You really do need patience to make ice-cream cake. Cappuccino and Vanilla Ice-cream with Chocolate Chip Cookie Dough and Homemade Butterscotch Drizzle 1/2 L Vanilla frozen yogurt 1/2 L Vanilla ice-cream 1L Cappuccino ice-cream 1 batch Chocolate chip cookie dough (makes ~ 12 cookies), chilled Homemade butterscotch Line a 9x9" square pan with wax or parchment paper. Soften the cappuccino ice-cream until it is "spreadable". Warm the butterscotch in the microwave at 10-second intervals until it has a "drizzling" consistency. Cut the cookie dough into 1 cm chunks. Once the ice-cream is softened, spread the cappuccino ice-cream onto the bottom of the prepared pan. Sprinkle cookie dough chuncks on the ice-cream layer and generously drizzle butterscotch on top. Freeze for at least 30 min to harden the ice-cream. While waiting for the bottom layer of ice-cream to harden, so...

Adapted from Kary Osmond 's Best Recipes Ever - Canada's Best Carrot Cake Cupcake 2 c. Whole wheat flour 2 tsp Baking powder 2 tsp Cinnamon 1 tsp Baking soda 1/2 tsp Salt 1/2 tsp Nutmeg 1/2 cup White sugar 1/2 cup Brown sugar 3 eggs 3/4 c. Vegetable oil 1 tsp Vanilla 2 c. Carrots, grated (or use the food processor to chop) 1 c. Crushed pineapple, drained Icing 1 pkg Cream cheese, room temperature 1/4 c. Butter, room temperature 1/2 tsp Vanilla 1/2 - 3/4 c. Icing sugar Decoration 1 c. Coconut flakes, unsweetened, medium coarseness Blue food colouring Jumbo chocolate chips Preheat the oven to 350°F.  Line the muffin pan with paper liners. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, beat together the vegetable oil and sugars until smooth.  Add one egg at a time, beat until well mixed.  Add vanilla and beat until combined. Add the dry ingredient to the wet.  Stir until just combine...

Adapted from Kitchen of Friends . 3-4 riped Bosc pears, peeled but do not remove the stems 2 c. Red wine (your choice) 1/4 c. Grand Marnier 2 Cinnamon Sticks 3 Tbsp Sugar 2-3 slices Mandarin orange (or 1-2 slices Navel orange) [ Note: I used Bartlet pears because it's what I have at home.  But when they are perfectly ripe (like mine was), they are very soft to handle once they are poached.  Therefore, I highly recommend using the Bosc pears (as most recipes do) for a firmer flesh that will make it easier to work with and gives a better texture when they are consumed.] Arrange the pears in a sauce pan. Combine the red wine, Grand Marnier, cinnamon sticks, sugar and orange slices.  Pour over the pears.  Bring to a simmer. Allow the pears to simmer in the wine sauce for approximately 30 min.  Rotate or bast the pears occasionally with the sauce. Carefully transfer the poached pears to another dish and allow the pears to cool to room temperature....

Adapted from Sweet Life . 3 Avocados, medium size, seeded and peeled 1 cup half-and-half or light cream 1/2 c.  Honey or 2/3 c. Powdered sugar 2/3 c. Fresh squeezed lemon juice Zest from 1 lemon 15-20 Fresh basil leaves Blend the avocado, lemon juice, lemon zest and basil leaves in a blender until smooth. Add the cream and honey.  Blend again until well combined. Note: Adjust the amount of honey to your taste.  Start with 1/3 cup and slowly add more to sweeten the avocado mixture. Divide the avocado mixture into containers.  Cover and freeze for a few hours or overnight. Before serving, let stand at room temperature for 15-20 minutes. My comments: I don't own an ice-cream machine and I have no interest in buying one. Knowing me, an ice-cream machine will likely have the same fate as a pasta maker in this house: used a few times and then live out the rest of its life in some dark corner at the top shelf, never to be seen again. However, I've a...

Adapted from The Girl Who Ate Everything Brownie layer 1/4 c. Unsalted butter, melted 1/3 c. Unsweetened applesauce 2/3 c. Sugar 2 Eggs 1 tsp Vanilla extract 1/2 c. All purpose flour 1/3 c. Unsweetened cocoa powder 1/4 tsp Salt Raspberry truffle layer 1 c. Semi-sweet chocolate chips 1 pkg (250g) Cream cheese, room temperature 1/3 c. Seedless raspberry jam (or strawberry jam) White chocolate topping 3 oz White chocolate 2 tsp Butter Preheat the oven to 350°F. Whisk together the melted butter, applesauce and sugar.  Beat in one egg at a time and mix well.  Add vanilla. Combine flour, cocoa and salt in a separate bowl.  Add to butter mixture and whisk until just combined. Divide the brownie batter into 12 muffin cups lined with paper cups (fill ~ 1/3 of the cups).  Bake for 10-12 min.  Insert a toothpick to check for doneness; there should be little clumps on the toothpick.  Do not overbake.  Set brownies aside to cool. While...