Angie’s Favourite Forest Hike Muffins

Posted on by Angie Cordoni

This recipe for veggie filled forest hike muffins makes it worthwhile to drag out the food processor! But a hand grater will work just as well. Whatever you use is worth it though, I love these muffins!

~ Angie

Angie’s Favourite Forest Hike Muffins

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Prep Time 25

Cook Time 22

Cool 10

Total Time 57

Course Baking, Snack

Servings 18 muffins

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds (omit for school snacks)
2 teaspoons orange zest
2 cups all-purpose flour
1 cup sugar
1 tsp ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Instructions

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel in a bowl. Set aside.
Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Separately combine eggs, oil and vanilla.
Stir wet ingredients into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

Keyword Muffins

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Soft Lemon Ricotta Cookies

Posted on by Angie Cordoni

Perfect for your afternoon tea!

~ Angie

Soft Lemon Ricotta Cookies

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Prep Time 20

Cook Time 15

Rest 20

Total Time 55

Course Dessert

Ingredients

Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter softened
2 cups sugar
2 eggs
1 15-ounce container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon zested

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon zested

Instructions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt.
In a separate large bowl combine butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat for 30 seconds.
Stir in the dry ingredients until combined.
Line 2 baking sheets with parchment paper. Using an OXO medium cookie scoop, spoon the dough onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. While cookies are still slightly warm, spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Keyword Baked, Cookies, Lemon, Ricotta, Treats

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Banana Chocolate Muffins

Posted on by Angie Cordoni

Angie loves this version of Banana Chocolate Muffins because most of the time, baking is a last-minute venture, and with this recipe the butter is just put into the microwave to melt. You don’t have to get it room temp! Because who has time for that sort of preparation?

Super Easy Banana Chocolate Chip Muffins

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Prep Time 15

Cook Time 15

Total Time 30

Course Baking

Servings 12 muffins

Ingredients

3 ripe bananas
⅓ cup butter 75 g, melted
½ cup sugar 100 g
1 egg beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour 185 g
1 teaspoon baking soda
1 tsp freeze-dried banana powder
salt to taste
½ cup mini chocolate chips 85 g, plus ¼ cup garnish

Instructions

Preheat oven to 350˚F (180˚C).
In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
Add the sugar, egg, and vanilla and mix well.
Combine flour, baking soda, banana powder and salt in bowl and whisk together. Add to banana butter mixture until incorporated. Do not overmix.
Add in the chocolate chips and mix.
Using a large cookie scoop, add to muffin liners in pan. Top with a few additional chocolate chips.
Bake for 15 minutes until slightly brown and tester comes out clean.
Cool completely before serving.
Enjoy!

Keyword Baking, Bananas, Chocolate, Muffins

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Sugar Cookies & Royal Icing

Posted on by Angie Cordoni

A simple but perfect sugar cookie recipe, including Royal Icing for decorating. Posh has all your baking needs from Wilton!

Sugar Cookies

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Prep Time 20

Cook Time 10

Total Time 30

Course Baking

Servings 24 cookies

Ingredients

Sugar Cookie Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tsp baking powder
3 ¼ cups all-purpose flour
1/2 tsp salt

Royal Icing Ingredients

4 cups sifted confectioners sugar
3 tbsp meringue powder
9 tbsp water up to 12 Tbsp on dry days
Wilton Gel Icing Color

Instructions

Preheat oven to 375 degrees Fahrenheit
In mixing bowl, cream butter and sugar until light and fluffy
Beat in egg and vanilla extract
In a separate bowl, combine flour, baking powder and salt
Add to butter mixture, 1 cup at a time, mixing after each addition
Divide dough into 2 balls
Roll each ball of dough on a floured surface till about 1/8 inch thick.
Dip cookie cutter into flour before each use
Bake cookies on ungreased sheet for about 8-11 minutes or until lightly browned

Royal Icing

Beat all ingredients on low speed for 7-10 minutes (10-12 minutes at high speed if using a portable mixer)
Add Wilton Gel Icing Color to mix until you attain desired colour

Keyword Cookies, Easter, Icing

Posh Products

Wilton Gel Icing Colours 28.3g – $4.99

Buy Online

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Pumpkin Spice Muffins

Posted on by Angie Cordoni

Pumpkin Muffins on a wire serving platter

These Pumpkin Spice Muffins are the perfect treat to enjoy with a cup of tea on a chilly Autumn day. David’s Pumpkin Pie Spice mixes cinnamon, ginger, nutmeg, clove and allspice, infusing the muffins with a warm, spicy aroma.

Pumpkin Spice Muffins

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Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast, Snack

Servings 12 muffins

Ingredients

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons David’s Pumpkin Spice
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil melted
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spice in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Keyword Baked, Pumpkin, Spice

Posh Products

David’s Pumpkin Pie Spice 130g – $9.50

Buy Online

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Parmesan Sage Madeleines

Posted on by Angie Cordoni

Recipe courtesy of Chef Sara

Madeleines are one of my favourite things to bake. The ingredients are simple and the batter comes together really quickly. Usually, I see madeleines as a sweet treat, but there are plenty of savoury options too! These parmesan sage madeleines are great for breakfast on the go, an afternoon snack, or just because.

Parmesan Sage Madeleines

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Snack

Cuisine French

Servings 24 Madeleines

Ingredients

2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp sea salt
2 large eggs
2/3 cup buttermilk*
3/4 cup parmigiano reggiano grated
2.5 tbsp fresh sage chopped

Instructions

Preheat oven to 425°F. Grease madeleine pan (I recommend using butter) and set aside
In a medium-sized bowl, mix flour, baking powder, salt, eggs, and buttermilk. Once well combined, mix in parmigiano reggiano and sage.
Spoon batter into madeleine molds. Bake in centre rack for 10 minutes, or until madeleines are firm and golden. Immediately transfer madeleines to a cooling rack, and let cool for a few minutes before serving.

Notes

*If you don’t have buttermilk, you can make your own! For this recipe, combine 2/3 cup milk with
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.

Keyword Baking, Cookies, Parmesan, Sage, Savoury

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Home Made Oreos

Posted on by Angie Cordoni

Dunk these home made Oreos generously in a large glass of milk for a delicious late night snack (or really any time of the day!).

Home Made Oreos

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert, Snack

Cuisine American

Servings 25 cookies

Ingredients

For the chocolate wafers:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter (plus 2 tbsp) at room temperature
1 large egg

For the filling:

1/2 cup unsalted butter at room temperature
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Instructions

Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.

Keyword Baking, Chocolate, Cookies, Treats

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