Mixing Bowl Kids

Michael Smith's Chocolate Chip Cookies

I've gushed about this chef several times here on this blog, so I won't profess my adoration again.  Instead I'll share his chocolate chip cookie recipe with you...or at least my slightly adapted version of his chocolate chip cookies. 

Last night, sleepy from a lack of shuteye the night before, I cozied up on the sofa with a blanket and a cup of tea to watch an annual awards show celebrating the best in last year's movies.  Five minutes after I sat, and was comfortable, I felt the urge to make cookies.  And so I did.  I enjoyed one and saved the rest for the post-ice rink treat this week.  They are good, really, really good, and if you need a cookie this week, like I did last night, make these!

Have a great day, friends!

Chocolate Chip Cookies, slightly adapted from Michael Smith

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. cocoa
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp. pure vanilla extract
1 cup chocolate chips

~ Preheat your oven to 375F.

~ Whisk together the flour, baking powder, cocoa and salt and set aside. 

~ Using a stand mixer, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a mixing bowl.

~ Add the egg and vanilla and beat until combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. 

~ Stir in the chocolate chips. Using a spoon, scoop out a ball of dough, roll it a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies to expand.

~ For a soft, chewy cookie, bake for exactly 12 minutes. Allow to cool for 2 minutes and remove from tray to a cooling rack, to cool further.

~ Enjoy!

Cinnamon Banana Loaf

 Living in a large city, like Toronto, it may surprise some of you to know that there is both an outdoor ice rink and a swimming pool at my boys' school.  How fortunate and idyllic for them, wouldn't you agree? Both boys, but especially my eldest, spend inordinate amounts of time skating from the beginning of December until mid-March (this doesn't include the time spent playing hockey on a team as well!), and are so thrilled to be able to do so.

Yesterday after school my husband and I greeted the boys in the playground with some skates, sticks, a puck or two and slices of this cinnamon loaf.  Freshly baked, it was still warm to the touch and ingested at rapid speed as they walked across the field to lace up.  They were so grateful for the pre-game snack and I was happy to know they were well fueled. 

About the loaf..you can use all-purpose flour for this if you don't have the whole wheat pastry kind on hand.  This is the great thing about quick breads....ten minutes required to mix up the ingredients and everything is adaptable so you don't need to run out to the store in order to make something.  Plus, you get the added bonus of the lingering cinnamon scent through the home long after you've returned from the rink.

Have a great day!

Cinnamon Banana Loaf, adapted from The Dieticians of Canada

1 1/4 cups whole wheat pastry flour (or all purpose)

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/4 cup granulated sugar

1/2 cup brown sugar

1 egg

1 egg white

1/4 cup plain yogurt

1/4 cup olive oil

1 tsp vanilla

1 cup mashed banana

1 cup raisins

Topping: 1 tbsp cinnamon and 1 tbsp sugar, combined

~ Preheat oven to 350.

~ In a medium mixing bowl combine the flour, baking powder, baking soda, salt and cinnamon and set aside.

~ In a large mixing bowl blend together the sugars, egg, egg white, yogurt, oil, vanilla and banana.  Add teh dry ingredients and the raisins and mix until just combined.

~ Pour batter into lightly oiled loaf pan, sprinkle the top of the loaf with the topping and bake for 1 hour.

 

Fruitcake Cookies

I'm feeling so thankful for blogging friends this week.  Especially the ones who have contributed to my Ten Days of Christmas Cookies.  The lovely Lisa sent along two recipes to post, and this is the second delight...a fruitcake cookie which looks so delicious I feel as though I can taste them through the computer screen. 

Visit her website for glimpses into her fun family's life....and the doubling-up of cookies will have to take place tomorrow.  Yesterday was just too busy for more posting!

Enjoy the day, friends!

Fruitcake Cookies
Adapted from the Barefoot Contessa at Home - by Ina Garten

1/2 pound dried figs
1/4 pound golden raisins
1/4 pound candied cherries
1 tablespoon honey
2 tablespoons dry sherry (I use spiced rum)
1 tablespoon freshly squeezed lemon juice
6 ounces chopped walnuts
pinch salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

~ Snip off the stems of the figs and coarsely chop the figs.  
~ In a medium bowl, combine the figs, raisins, cherries, honey, sherry, lemon juice, walnuts, and a pinch of salt. 
~ Cover with plastic wrap and allow to sit overnight at room temperature.
~ In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes.
~ With the mixer on low speed, add the egg and mix until incorporated.
~ With the mixer still on low, slowly add the flour and 1/4 teaspoon salt and mix until just combined. Don't over mix!
~ Add the fruits and nuts, including any liquid in the bowl.
~ Divide the dough in half and place each on the long edge of a 12 X 18 inch piece of parchment paper.
~ Roll each half into a log, 1 1/2 to 1 3/4 inches thick, making an 18 inch long roll.
~ Refrigerate the dough for several hours, or until firm.
~ Preheat the oven to 350 degrees.
~ With a small, sharp knife, cut the logs into 1/2 inch thick slices.
~ Place the slices 1/2 inch apart on parchment lined sheet pans.
~ Bake for 15-20 minutes, until lightly golden.
~ Makes 4 dozen

Nutella Thumbprints

 The first time I had a thumbprint cookie was some years ago.  It was of the traditional variety, rolled in coconut and filled with raspberry jam.  And, oh so delicious.  My boys had their first thumbprint cookies, last Christmas, when they decided to make the ones pictured above.

It's really a funny story on how they decided to make these particular cookies last Winter.  My youngest, who was six at the time, decided he needed some "reading material" for the washroom.  He perused the shelf and marched up the stairs, with his book of choice tucked firmly under his arm.  When I went to check on him some time later, he was comfortably sitting, reading "Martha Stewart's Cookies" and dog-earring the recipes he hoped to try.  Needless to say, we made the chocolate thumbprints later that day, and repeated them again this year for the boys to give away to their teachers.

These really are a simple kid-friendly cookie to bake.  The ingredients are easily assembled, small balls of dough are rolled, and a scoop of chocolate is added to the centre.  We even cheat and use Nutella in place of a proper filling, but it's yummy, quick and loved by all, so why not?

I'm going to double up on the cookie recipes tomorrow (so two new ones will be posted) in order to finish this feature by Friday.  Happy cookie making, everyone!

Nutella Thumbprint Cookies, adapted from Martha Stewart

3/4 cups unsalted butter

1/2 cup icing sugar

1/4 tsp salt

1 tsp vanilla

1 1/2 cups of flour

nutella

~ Pre-heat the oven to 350 degrees and line a large baking sheet with parchment paper.

~ In the bowl of an electric mixer combing the butter and the sugar and beat until fluffy.  Add the salt and vanilla and beat for an additional two minutes.  Slowly add the flour, beginning on low speed and increasing to medium.

~ Roll the dough into one inch ball and place two inches apart on baking sheet.

~ Bake for 10 minutes, remove from the oven and press a thumbprint into the tops of the cookies to make an indentation.  

~ Return to the oven and bake until the edges are brown, about six more minutes.

~ When the cookies are cool, fill the indentations with Nutella.

~ Enjoy!

Applesauce Spice Bars

Friends, I'm almost out of that dark hole I mentioned a few posts back, and I couldn't be happier!  To celebrate, I've spent time in the kitchen this week, late at night, with a few Christmas tunes on play, baking away.  It was quiet, peaceful and just what I needed to relieve some of the tiredness from my weary bones.

One of my creations was a recipe I've been eying for a while.  The applesauce spice bars seems so untypical of what you might find this time of year, yet so seasonally appropriate at the same time.  I decided to add them to my Ten-Days-of-Christmas-Cookies feature, just for their yummy taste alone, but I also like how they look.  

I love seeing an assortment of goodies set out to nosh on when sharing a warm beverage during visits with dear friends and family.  The more variety, and flavour, the better as far as I'm concerned.  My boys thoroughly enjoy these and my little guy insist they pair perfectly with milk.  He's a wonderful cook, so I trust his seven-year-old opinion completely!

I'm sure you're all busy with holiday activities this week, so I wish you a wonderful, safe and happy time. Happy weekending everyone!

Applesauce Spice Bars, adapted from Baking From My Home to Yours

1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground nutmeg
1/2 cup butter
1 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
2 tsp vanilla

For the glaze:
2 1/2 tbsp heavy cream

1/2 cup light brown sugar

2 1/2 tbsp unsalted butter

1 tsp light corn syrup

1/2 tsp pure vanilla extract

1/2 cup walnuts

~ Preheat the oven to 350 degrees.  Spray a 9x13 baking pan with non-stick spray and set aside.

~ Whisk together the flour, baking powder and soda and nutmeg and set aside.

~ In a medium saucepan, set over medium heat, melt the butter.  Add the brown sugar and stir until smooth.  Add the eggs, one at a time, and incorporate well.  Add the applesauce and vanilla and whisk until all ingredients are well blended.

~ Using a rubber spatula, blend the flour into the wet ingredients, mixing until the flour disappears.

~ Pour into the sprayed pan and bake for 23 minutes.  Remove from oven and allow to cook for 20 minutes.

~ While the cake is cooling make your glaze.  Combine the cream, sugar, butter, corn syrup, vanilla and walnuts in a small saucepan and bring to a boil.  Turn down to a simmer and cook for five minutes, stirring often.

~ Pour the glaze over the cooled cake and smooth with the spatula.  Allow to cool completely before cutting into bars.

~ Enjoy!

Chai Tea Cookies

 With only two short weeks left until Christmas I thought it might be fun to post a "Ten Days of Christmas Cookies" feature.  Some of the recipes will come from me, and some will come from a few new friends, met through this very space.  I'm looking forward to making and posting the recipes and I hope you enjoy them just a much.

The first is a creation I came up with after reading about Earl Grey Tea Cookies.  My favourite tea is Chai, and I decided to see if I could recreate a Chai Tea cookie, with whole wheat pastry flour and ground tea. They turned out yummy...warm and spicy and oh so fragrant.  So, without further ado, your first cookie recipe in the countdown to Christmas.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Congratulations to Aimee Augustus.  You have won the Pink Princess Tea Party Set.  Please email me within 24 hours to claim your prize.

Chai Tea Cookies, my recipe

2 cups whole wheat pastry flour

1 tbsp ground Chai tea, from a tea bag

1 cup butter, room temperature

2/3 cup icing sugar

1 tsp vanilla

~ Combine the flour and tea in a large mixing bowl and set aside.

~ In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Mix until the butter is whipped, approx. 3 minutes.

~ Add the flour mixture to the butter mixture and stir until just combined.

~ Place the dough onto a sheet of parchment and shape into a log.  Roll up and freeze in parchment for

at least 1 hour.

~ Preheat the oven to 350.  Cut the log into slices, about 1/2 inch thick and bake for 13 minutes on a parchment-lined baking sheet.

~ Allow to cool and enjoy!

Merry December, Buttermilk Scones and a Giveaway....

 I meant to have this post and new banner up yesterday, but you can see how well I did with that. Better late than never though, right?   As previously mentioned, I've fallen into a dark hole known as Catering-during-Christmas, and while it's awfully hard to stay afloat, I'm troding along determined not to sink too far in.  So, while I'm not getting things done in the timely fashion I'd hoped to, I am getting them done, and I guess that counts for something, right?

One of the things I want to get done is some great cooking and making that I can share here, with you. Lots of great recipes are coming, I promise.  Another is to host a series of giveaways for you lovely readers.  I have always loved cooking and baking but didn't realize how much I loved writing about it until I came here and started this.  I wouldn't be able to do it without the support and comments of you readers, and I'd like to thank you with these giveaways. 

Each Wednesday, through the month of December I will have something wonderful for you to win.  Two days later, on Friday, I will announce the winner of the giveaway and will allow that person 24 hours to get in touch with their mailing address, at which point the items will be sent out immediately.  I'm excited for this and hope you enjoy it as well.

Since baking is near and dear to my heart I thought I would start with a wonderful, favourite book of mine, Tartine by Elizabeth Prueitt.  A classic that is a must-have for any baker, you will not be disappointed with these easy to follow, yet sophisticated recipes.  For those of you in California, I'm sure you're familiar with Tartine Bakery, which I've heard is quite incredible. 

We made the above buttermilk scones, adapted from a recipe out of Tartine, and they were easy and delicious.  For you readers planning to host a holiday brunch, these would be a wonderful addition to the table or surprise your kiddies with breakfast in bed (we did this yesterday, and on a school day!) and serve these with a cold glass of milk.  They would also make a great packaged-up gift for a grandparent or teacher.

So, leave your comment and I'll be back Friday morning to announce the winner.  I'll try to be on time but if I'm late, forgive me, for that's just how things are rolling these days.

Orange Buttermilk Scones, adapted from Tartine

4 3/4 cups of all purpose flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1 tsp salt
1/2 cup chilled butter, diced
1/2 cup raisins
1 1/2 cups buttermilk
2 tbsp orange zest

~ Preheat oven to 400 degrees.
~ Combine the flour, baking powder and baking soda in a medium mixing bowl and whisk well.  Add the sugar and salt and mix to combine. 
~ Add the butter and cut it into the flour until what you have resembles a course meal.
~ Add the buttermilk, raisins and zest and mix with a wooden spoon.  Add more buttermilk if needed to make it all come together.
~ Dust your counter with flour, and press dough into a 8" x 5" rectangle.  Cut the dough into triangles, brush the tops with milk and sprinkle with coarse sugar and a little orange zest.
~ Place on a parchment-lined baked sheet and bake for 25 minutes. 
~ Enjoy!

Ham Sandwiches on Sweet Potato Biscuits

As soon as I saw this recipe in the December issue of Bon Appetit, I knew it was only a matter of time until a variation of the original was posted here on Mixing Bowl Kids.  The idea of mini sweet potato biscuits was just too yummy to pass up.  Seasonal and delicious, I was drawn to the recipe immediately and dog-eared the page for a quick return - for a time when I was ready to whip up a batch of these little gems.

I spend a few days a week working outside my home in the world of food, and recently one of the recipes we've worked on is a sweet potato biscuit topped with pulled pork.  Yummy?  Definitely, but not something that I could easily make for my very hungry boys. So instead I decided to make these biscuits and stuff them with slices of ham...a perfect lunch or after school snack and oh so easily prepared.

These are easily made with the help of young sous chefs and I encourage you to get yours in the kitchen. Once the sweet potato has been cooked and mashed, your little cooks can put these together quite easily. Encourage your older children to measure the dry ingredients into a bowl (always a good math lesson) and younger helpers will be happy to combine the wet and dry ingredients together into a dough. And I don't think you'll have trouble finding a volunteer to work the cookie cutters!  Even if your little ones aren't free to assist with making these yummy bites, they'll be very grateful if you make them anyways (trust me on this one).

Have you been inspired by any recipes lately?  Magazines or cookbooks?  Come back tomorrow...we have a great, and I mean great, giveaway happening!

Sweet Potato Biscuits, slightly adapted from Bon Appetit, December 2009

**After the biscuits are made, I slice them in half , spread one side with honey mustard and stuff with ham.  If you don't have honey mustard on hand, combine 1 tsp dijon and 1 1/2 tsp of honey together to make your own version.

1 large sweet potato

1 3/4 cups whole wheat or all-purpose flour

1 tbsp dark brown sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cayenne pepper

1/2 cup butter, chilled and cut into small 1/2" cubes

1/3 cup cold buttermilk

~ Place sweet potatoes in a saucepan with salted water and bring to a boil.  Cook for 6-8 minutes or until tender.  Drain, cool and mash.

~ Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

~ Whisk flour, sugar, baking soda, baking powder and cayenne together in a medium sized mixing bowl.

~ Add the butter to the flour mixture and toss together with your hands until it the texture is coarse and sandy.

~ Whisk 3/4 cup of mashed sweet potatoes with the buttermilk until smooth.  Add to the flour mixture and stir together with a fork.

~ Knead the dough until it comes together.  Spread a small amount of flour onto the counter.  Place the dough ball on top of the flour and pat our into a 1" thick circle.

~ Using a floured 1" cookie cutter, cut out biscuits and place on a parchment lined baking sheet.

~ Bakes for 8 minutes or until tops are golden brown.

Cranberry Buttermilk Cake

My thoughts have been very holiday-inspired lately, and with Christmas only 40 days away (yes, only forty), I have been making lists and planning for all of the goodies and food related gifts I'm planning to make. Nothing too crazy though. 

This year, I'm taking great effort to keep things in our home simple and fun instead of complicated and frantic - something it's been in year's past.  I'm still hoping to make all the goodies I want to make, and buy all the gifts I want to buy, yet still remain balanced and present so as not to miss the simple pleasures this season brings.

One thing I like to have on hand each year around the Christmas holidays is a list of ingredients that will yield me a quickly made treat should family or friends pop by unexpectedly.  In keeping with my new simple ways, this year these ingredients need to be something that can be found in my cupboard regularly, and not only when I've made yet another trip to another store.

So, I took to the kitchen this weekend and came up with this most YUMMY cake. A cranberry buttermilk cake to be exact.  Made so quickly and easily, of nothing more than a few things I had in the cupboard and freezer, this seasonally appropriate treat will be just the thing to get me through these upcoming holiday get-togethers.  They are filled with cranberries and buttermilk, no refined flour, less-refined sugar, and iced with a maple-cream cheese confection that will make you wonder why you've spent so much time preparing baked goods during the holidays in past years.  Give it a try, for I don't think you'll be disappointed.

Are you simplifying things this year?  What are you making for the holidays? Do you like to give and receive food gifts?  Have a great day!

Cranberry Buttermilk Cake, my recipe

3 tbsp butter, room temperature

1 cup demerara sugar

1 egg

1 tsp vanilla

2 cups whole wheat pastry flour

2 tsp baking powder

1 tsp mixed spice or cinnamon

2 cups frozen cranberries

1 cup buttermilk

Topping:

1/4 cup cream cheese

2 tbsp maple syrup

~ Pre-heat the oven to 350 degrees.

~ Using a hand mixer, combine the butter, egg, sugar and vanilla.  

~ In a separate bowl whisk together the flour, baking powder and mixed spice.

~ Combine the wet and dry ingredients, add the buttermilk and cranberries and stir until well combined.

~ Place in a greased 9 x 13" baking dish and bake for 40 minutes.  Remove from oven and cool for 15 minutes.

~ While the cake is baking combine the cream cheese and maple syrup until smooth.

~ Ice the cake with the cream cheese mixture and serve.

~ Enjoy!  

  

Maple, Oatmeal and Wheat Bread

I'm home nursing a feverish, sickly nine year old, so I'm going to have to let the pictures (and there are many!) do the talking for me today. I tried another bread - a delicious and soft maple, oatmeal and wheat version.  This bread is perfect for mornings. Warm or toast a slice and serve with jam or honey. And peanut butter would be utterly delicious here as well.  

(Speaking of peanut butter - for those of you in the U.S., did you know Jiff was sponsoring a Most Creative Peanut Butter Sandwich contest?  How fun is that?  I can't think of a better way to get your creative kids into the kitchen to create the most unusual peanut butter sandwich they can think of.  Last year's winner made a Peanut Butter Chicken Cheesesteak sandwich, so as far as I'm concerned the possibilities are endless.  The winner of the contest receives a $25,000 Scholarship Fun and contest rules and regulations can be found here )

This recipe is made the same way as the other loaf, I've just changed up the ingredients.  I've yet to meet a child that doesn't enjoy kneading dough, so please get your kids involved in the process.  They will be so proud to take a sandwich to school, on their very own homemade bread.  I've used several photos to illustrate the bread-making process without a bread-maker or stand mixer.  Let me know if you have any questions and enjoy!

Add yeast to a large mixing bowl

Add oats and water and allow to rest for five minutes

Add oil, maple syrup and salt.

Then add the all purpose flour.  Mix well, cover with a tea towel and rest for 15 minutes.

When the 15 minutes are up, add the whole wheat flour and mix well with your hands.

Continue mixing until most of the flour is absorbed.

Place the dough onto a floured counter-top or cutting board and knead until soft and smooth.

Place the kneaded dough back into the bowl, sprinkle with flour, cover and allow to rest for 1 hour.

After the hour is up, remove the dough from the bowl and place on a counter-top.  Punch down until the dough is smooth. 

Place the dough ball on a parchment-lined baking sheet and allow to rise for another hour.  Bake in a pre-heated oven for 35 minutes.  Cool and enjoy!

Maple, Oatmeal and Wheat Bread

1 1/3 cups very warm water

2 1/4 tsp yeast

3/4 cups oats

2 tbsp olive oil

3 tbsp pure maple syrup

1 tsp salt

1 1/4 cups all purpose flour

2 cups whole wheat flour

~ Warm the water in a pot on the stove or in the microwave, until very warm but not hot to the touch. 

~ Place yeast in a large mixing bowl, sprinkle the yeast over, cover with oats and allow to sit for five minutes until it becomes bubbly.

~ Add the oil, maple syrup, and salt.  Cover with the all purpose flour and stir until smooth.  Allow to rest for 15 minutes.  

~Add in the whole wheat flour and stir to form a stiff dough.  Turn the dough out onto a floured cutting board or counter top and knead with you hands until it is smooth and springy. 

~ Cover the bowl and let the bough rise for one hour.

~ Turn the dough out onto the counter, punch dough shape into a round loaf.  Place on a parchment-lined baking sheet.  Cover and allow to rise for another hour.

~ Bake in a pre-heated 375 degree oven for 35 minutes.  

~ Cool on a wire rack and enjoy!