Canada Day: Maple Pecan Cream Cookies

Happy Canada Day!  

I am so proud to call this beautiful country home!  In honour of Canada's birthday, I decided to make these maple pecan cream cookies in the shape of a maple leaf.  They started out as maple cream cookies, but on my quest to find my hardly-ever-used container of cream of tartar, my eyes fell upon a newly purchased bag of pecans halves.  As soon as the pecans hit the maple-y dough, a smell wafted through my kitchen that promised a delicious cookie.  I found a package of cute maple leaf cutters a few months ago and have been waiting for the perfect time to use them.  I thought, what better day than Canada Day to break them out?  Our town always has fireworks the night before Canada Day so Marc and I took a few of these cookies and some herbal teas with us and we sat on a hill overlooking the town and watched the fireworks from a far. It was quite a nice prelude to Canada Day!  

  Photo by Marc Delisle Hope you all have a fun and safe holiday weekend!  What are your Canada Day plans?  Ingredients - 2 1/4 cups all purpose flour - 1/2 cup butter - 1/3 cup packed brown sugar - 1/4 cup maple syrup - 1 egg - 1 tsp cream of tartar - 1/2 tsp baking soda - 1/4 tsp salt - 1 cup pecans (optional) Maple Cream Filling - 2 cups icing sugar - 1/4 cup butter - 3 tbsp maple syrup Combine butter, brown sugar, syrup and egg in a bowl and mix until all of the ingredients are well blended.  Add dry ingredients to your bowl, starting with flour (I pour everything into the bowl and then mix it together).  Finely chop pecans finely and toss them into your dough.  Chill dough for at least 1 hour for easier handling. Roll dough to 1/4 inch thick and cut with your favourite cookie cutter. Bake in pre-heated 350 degree oven for 10-12 minutes, or until edges are golden brown.  For the filling: 
Cream together icing sugar and butter, and then add maple syrup.  Roll about 1/2 tbsp icing into a ball and place between two cookies, carefully pressing them together. 
Enjoy!

Oreo Truffles

I'll admit, I jumped on the Oreo truffle bandwagon the SECOND I saw them on Pinterest.  I referred to this blog for instructions (some other sites called for double the cream cheese, but I couldn't even imagine using that much - the amount below worked just fine).  These somewhat remind me of the Oreo Pops I made with Holly over at Hobo Chic Project last summer...  Ingredients - 1 family size package of Oreos (550 g) - 4 oz cream cheese - 1 pkg candy melts or 1-2 pkg bakers chocolate - sprinkles (optional) Directions Place whole Oreos in a food processor until finely ground.  Place Oreo crumbs in a large mixing bowl and combine with softened cream cheese.  You can use a spoon to mix, but I find hands are the best way to go about this. Refrigerate dough for 20 minutes to firm up for easier rolling. Using a measuring spoon, scoop 1 tbsp dough and roll into a ball.  Place on a cookie sheet lined with wax paper or a silicone baking mat and refrigerate for another 20 minutes until firm.  Note:  this part will get a bit messy just because the dough is SO greasy - fear not though, it will firm right back up after it's been in the fridge. Melt candy melts or bakers chocolate in a bowl, and dip balls using a fork (the excess will strain through the fork tines).  Sprinkle with crushed Oreo cookies or sprinkles (or both!) right away, before the chocolate has a chance to harden.  Refridgerate until chocolate is hardened and Enjoy!  Store truffles in an airtight container in the fridge until ready to serve.  
Enjoy!

Oreo Cheesecake Sandwich Cookie w/ White Chocolate Cream Cheese Icing

A few weeks ago our local grocery store had a huge sale on strawberries.  After we spent a few days snacking on them fresh, I was still left with quite a bit.  I decided to peruse one of my favourite recipe blogs for strawberry recipes, and I found this one.  To say they were a hit would be an understatement.  I brought some to the market and they sold out within the first hour.  I was expecially impressed with the icing... I never would have thought to use melted chocolate!  It's great if you're not a huge fan of super sweet icing - the cream cheese cuts the chocolate and icing sugar quite nicely. 

For last week's market, strawberries were back up to regular price, but I still had some Oreo's left over from the Oreo Truffles I made the week before.  Because, who doesn't love Oreo cheesecake, I figured they would make a great cookie as well.  These bad boys didn't last very long either - I didn't have any left at the end of the day.  I think it's safe to say that this recipe will be a market regular, and I can't wait to try them with different types of fruit and mix-ins. Thanks to Macaroni & Cheesecake for this amazing versatile recipe!  Here's my spin on it below: 

Ingredients - 1-8oz package of cream cheese, room temperature - 1 cup of butter, room temperature - 2 cups sugar - 1/2 tsp vanilla - 2 cups flour - 18 Oreos White Chocolate Cream Cheese Frosting: - 1-8 oz package of cream cheese, room temperature  - 1/4 cup butter, room temperature - 6 oz white chocolate, melted and cooled slightly - 1 tsp vanilla - 2 cups confectioners sugar Directions In the bowl of a stand mixer, cream together cream cheese, butter, sugar, and vanilla on medium speed until combined.  Reduce speed to low and add in flour one cup at a time until just combined.  Remove bowl from mixer and fold crushed Oreo's in with a wooden spoon (or by hand if you find that easier).  Chill dough in fridge for about 15-20 minutes.   While dough chills, pre-heat oven to 325 degrees and cover a baking sheet with parchment.  Once dough has chilled, remove from fridge and scoop 1 tbsp balls of dough onto cookie sheet (about 2 inches apart).  Bake for 15 minutes until the tops are set and the outer edges are slightly golden.  Let cookies cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.  While cookies are cooling, make your frosting.  
To make frosting, combine melted chocolate, butter, cream cheese, and vanilla - mix until smooth.  Slowly add icing sugar until well blended.  To assemble cookies, take one cookie, bottom side up and spread frosting over top.  Top with another cookie bottom side down.  Repeat for all cookies.  Store in an airtight container in the refrigerator.  These cookies are great cold or allow them to set slightly for the chill to knock off before serving. 
Enjoy!

Earl Grey Vanilla Bean Cookies

This is my third recipe to be featured in The Hinton Voice.   It's still so surreal to every time I see my recipes in print.  I absolutely love coming up with different recipes to share, and it's an honour to be able share them via such a great publication. 

Here is the excerpt from The Hinton Voice - April 5th, 2012.

[I am a huge tea lover - I have an entire shelf in my kitchen devoted entirely to loose teas and tea accessories.  Earl Grey tea has always been one of my favourites.  I remember the first time I ever experienced the wonderful aroma of Earl Grey tea - it was on a hot summer day and I was perusing an outdoor market.  My eye caught a beautiful wooden box and in it laid the tea.  Upon opening the box, my nose filled with an aroma that reminded me of fragrant flowers.  Turns out I wasn't too far off - Earl Grey's distinctive flavour and aroma is derived from the addition of oil extracted from the rind of the Bergamot orange, a fragrant citrus fruit.  I absolutely love the aroma that fills my house when these cookies are baking. 

These cookies remind me of my favourite coffeehouse tea, the London Fog.  The London Fog is a blend of Earl Grey tea and vanilla sugar, whipped deliciously into steamed milk.  I've also been told that this cookie tastes quite similar to Fruit Loops. 

This is a great cookie to have with a warm cup of tea, or to make as a gift for the tea lovers in your life.] 

Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup icing sugar
- 2 tbsp vanilla sugar*
- 2 tbsp Earl Grey tea leaves (about 6 bags)
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1 cup butter, chilled

* If you don't have vanilla sugar, you can substitute granulated sugar with an extra splash of vanilla extract.  If you want to make your own, the recipe is below:

Vanilla Sugar
(combine ingredients in a food processor or small blender)
- 1 cup granulated sugar
- 1-2 vanilla beans scraped

Directions

Combine dry ingredients (flour, sugars, tea and salt) in a food processor and blend until well combined. 

Cut butter into pieces and slowly add to dry ingredients.  Add vanilla extract and mix until sought forms. 

Remove from food processor and form the dough into a log about 16 inches long (I made mine a yore log).  Roll log in granulated sugar, or vanilla sugar. 

Wrap in wax paper and chill in fridge for at least an half hour before baking. 

Once chilled, cu cookies to about 1/3 inch thick.  You should get approximately 4 dozen (48) cookies. 

Preheat oven to 375 degrees.

Bake until the edges of the cookies are brown around the edges, about 10-12 minutes. 

Enjoy! 

- Nutritional Info (per cookie) -

Calories - 69   Fat - 4    Carbs - 8     Protein - 1    Fibre - 0

Heidy's Cranberry & Blueberry Oatmeal Cookies

Picture by Heidy Valdes

First off I would like to start by saying Happy Birthday Heidy!  In honour of her special day, I would like to share with you all one of her original recipes. 

Heidy is one of those friends that you consider family.  She is one of the most genuine people I have ever met, and I am really glad that she is apart of my life.  When she asked me if I wanted to use her recipe for my blog, I jumped at the chance!    One thing I really like about Heidy's cooking style is that even in something like cookies, she is sure to throw some healthy ingredients into the mix (i.e. rolled oats, cinnamon, honey, dried berries).  

Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp honey
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup raw, natural sugar or brown sugar
- 1 egg, beaten
- 1/3 cup dried blueberries
- 1/3 cup dried cranberries

Directions

Preheat oven to 375.

In a medium sized bowl combine rolled oats, flour, baking powder, baking soda, cinnamon, cranberries, and blueberries, set aside. 

In a large bowl, cream together butter and sugars until fluffy; beat in egg until blended.  Add vanilla and honey (if honey is thick melt first); mix well.  Add dry ingredients and mix until blended.

Shape into 1.5 inch (4 cm) balls and arrange on an ungreased baking sheet about 2 inches (5 cm) apart.  Flatten with floured fork tines. 

Bake in oven for 10-12 minutes, or until golden brown. 

Makes about 2 1/5 dozen.

Enjoy! 

Picture by Heidy Valdes

 Picture by Heidy Valdes

Picture by Heidy Valdes

Gramma's Ginger Sparklers

These are my favourite Gramma cookies by far!  I am always incredibly excited when my Gramma makes them for me on my birthday, and they usually don't last very long!  My Gramma always has cookies in her kitchen, and a supply handy in her freezer.  I have fond memories of sneaking into the freezer and snagging a few for myself (probably spoiling my dinner in the process).  Now, I like them frozen just as much as fresh, just because of the fond memories :) They are melt-in-your-mouth delicious! 

Ingredients
- 3/4 cup butter or margarine
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp baking powder
- granulated sugar to roll dough in

Directions

Cream together butter and sugar until light and fluffy.  Add molasses and eggs and mix until well combined.

In a medium bowl, combine the rest of your dry ingredients (flour, salt, ginger, cinnamon, cloves, and baking powder) and add to wet mixture.

Your dough should look something like this:



Measure 1 tbsp dough, roll into a ball, then roll in sugar.  Place sugared cookies on tray (12 per tray works great).

  

Bake at 375 for 13 minutes.

(My Gramma's original recipe is to bake 8-10 minutes but in my oven it took around 13 minutes, just keep a close eye on the cookies for your first batch and adjust the time accordingly for your oven).

Makes about 3 1/2 dozen.

Enjoy!

- Nutritional Info (per cookie) -

Calories - 64  Fat - 3     Carbs - 9     Protein - 1    Fibre - 6