It's going to start snowing here in a few short hours so I thought I'd make this bread to give me some snow shoveling strength! I am a huge fan of Donna Hay and this recipe is just another in a long line of amazing recipes although I'm pretty sure Donna Hay has never made a recipe for snow shoveling. This recipe came from the new Donna Hay Seasons book. The bread is more like a pound cake and I made two smaller loaves but you could absolutely make one large one. I didn't get time, but this bread would look great glazed with big curls of toasted coconut on top. I also think that using Meyer lemons would be really nice in this recipe.
10 oz butter, softened
2 tbsp lemon zest
3/4 cup sugar
3 cups all-purpose flour
2 tsp baking powder
1 cup dessicated coconut
2/3 cup almond meal
1 cup buttermilk
Preheat your oven to 320 degrees Fahrenheit. Grease and flour your baking pan.
If you don't have almond meal, simply take some blanched almonds and whiz them up in a cuisinart until they are fine.
Combine the butter, zest and sugar and mix until pale and creamy. Add the eggs gradually. Scrape down the sides of the bowl and mix again. Sift the flour and baking powder over the butter mixture and fold in the almonds, coconut and buttermilk.
Pour into your prepared pan and bake for approximately 1 1/2 hours or until the bread is lightly browned and a cake tester comes clean when inserted (cooking time will be less if using two smaller pans).
This morning it was minus 28 degrees Celsius. The parking ticket machine was so frozen it wouldn't accept my coins (not that I was complaining - free parking!). Needless to say I had quite the chill when I got home, so I thought I would whip up something quick to have with tea, and these Apple, Cinnamon and Pecan Swirled Biscuits are what I came up with. This recipe is made easy by the use of a biscuit mix; I used Bisquick. This recipe will make about 1 dozen biscuits.
Apple, Cinnamon and Pecan Swirled Biscuits
4 cups Bisquick
1 cup milk
6 tbsp butter, melted
2 tsp cinnamon
1 Granny Smith apple, cored and cut into slices
1 cup + 4 tbsp brown sugar
1/2 cup pecans
Preheat your oven to 400 degrees Fahrenheit. Grease two 8 inch cake pans and set aside.
In a bowl mix the Bisquick and milk. Turn the dough onto a floured board and using your fingers press out into a rectangle about a quarter of an inch thick.
Sprinkle the dough with the 1 cup of brown sugar and drizzle 4 tbsp of melted butter evenly over the dough. Press a line of apple slices into the edge closest to yourself.
Roll the dough, starting at the edge where the apples are. Pinch the ends closed.
Cut into 1 1/2 inch pieces and arrange cut side up into the cake pan. Press an apple slice in between each dough round and place the remaining apple slices into the centre of the pan. Top with the pecans and sprinkle with the 4 tbsp of brown sugar and remaining 2 tbsp of melted butter.
Bake for approximately 25 minutes, or until the dough is golden brown and the pecans are toasted.
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I am so excited to share this recipe with you, it's really good! I came up with the idea the other day at work when I was making our Mediterranean Quiche which has feta, olives, onion, peppers and sun dried tomatoes. This bread is such a great snack but would also be amazing served with chili or soup. I love the saltiness of the feta and olives and the crust has a great crunch. This recipe is a snap to make and keeps well for a few days in an airtight container.
2 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 cup milk
1 tbsp melted butter
1 tsp grainy mustard
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 cup feta, crumbled
1/2 cup mixed peppers, finely diced
1/4 cup red onion, finely diced
2 tbsp sun dried tomatoes (packed in oil), finely chopped
1/4 cup black olives, pitted and chopped
Preheat your oven to 350 degrees Fahrenheit. Grease and flour a loaf pan.
In a medium bowl whisk together the flour, baking powder, garlic powder, oregano and sugar. Add the peppers, onion, feta, sun dried tomatoes, and olives and mix through the flour.
In a separate bowl, mix together the milk, egg, butter and grainey mustard. Immediately pour over the flour mixture and mix until combined (the mixture should be quite thick).
Pour into the prepared loaf pan and bake for 45 minutes or until lightly browned on top.
Homemade granola is such a great breakfast food and is also really good for a quick snack with yogurt and fresh fruit. It's a snap to make and stores really well. I love this recipe as you can make so many changes and additions to it and it will turn out amazing every time. There are a ton of flavour combinations that you can use, including: dried fruit such as, cranberries, apples, apricots, blueberries, raisins, and cherries. Nuts such as, almonds, pecans, walnuts, hazelnuts, peanuts, cashews, and macadamia nuts are all delicious.
2 cups oats
1/2 cup almonds (whole, slivered or sliced)
1 cup coconut
1/3 cup wheat germ
2 tbsp flax
1 tsp cinnamon
1/2 cup raisins
1/4 cup + 2 tbsp vegetable oil
1/4 cup honey
Preheat your oven to 350 degrees. Line a baking pan with parchment.
In a mediums sized bowl, combine the oats, coconut, almonds, wheat germ, flax and cinnamon.
In a small bowl, whisk together the honey and vegetable oil. Pour over the oat mixture and mix well.
Pour the granola mixture onto the prepared pan and spread out.
The Suuns are a Montreal based band and their music is really special. If you're looking for something that will make you think as well as something that sounds amazing, then this band is for you. Watch a video for "Up past the nursery" below.
I have wanted to make Babka for ages and was finally ready to get around to it the other day. I made the dough with the best of intentions and then got busy and had to shove it into the fridge. Two days later my brain switched on and I remembered my Babka. One hour later I ended up with these. I've decided to just call these pastries as they are so far from the Babka I had really wanted to make. Traditional Babka is an Eastern and Central European cake that is usually made around Easter. The Babka most often seen here in North America (at least in my experience) is the twisted chocolate bread, which I will make for ya'll one day I promise! I decided to go with a cream cheese filling as the Babka dough smelled like the Danish dough my father makes and my favourite Danish is cream cheese with a little lemon zest. I had a leftover Terry's chocolate orange from Christmas that I grated up in the Cuisinart but you could use any dark chocolate. This dough made me very nervous as it rises verrrry slowly and doesn't rise as much as a regular yeast bread. I got the recipe for the Babka dough from Peter Reinhart's "Artisan breads every day", which is a great bread resource.
Chocolate and orange-cream cheese pastries
1 tbsp instant yeast
1/4 cup + 2 tbsp milk
3 tbsp melted butter
3 tbsp sugar
1/2 tsp vanilla
2 egg yolks
1 1/2 cups + 3 tbsp all-purpose flour
1/2 tsp salt
1/2 cup cream cheese, room temperature
1 tbsp sugar
1/2 tsp orange zest
1 tsp orange juice
3 oz dark chocolate, grated
To make the dough, heat up the milk until lukewarm. Add the yeast and whisk together. Let sit for 5 minutes, until frothy.
Meanwhile using the paddle attachment on a stand mixer, cream the butter and sugar together for a few minutes. Scrape down the sides of the bowl and add the egg yolks one at a time and mix well until very light in colour and creamy. Scrape down the sides once again and mix for a few seconds.
Switch to a dough hook if using a stand mixer and all at once, add the flour, salt, and milk mixture. Mix on low for 5 minutes until the dough is soft and not sticky. If the dough is a bit sticky add a small amount of flour.
Place the dough in a bowl and cover. Let sit in a warm spot to rise for about 2 hours.
While your dough rises make the orange-cream cheese. Place the cream cheese, sugar, orange zest and orange juice in a bowl and mix until creamy and free of lumps. Set aside until you are ready to fill your pastries.
Place your chocolate in a cuisinart and chop until it is coarsely grated. Alternatively, chop your chocolate with a knife. Set aside.
Grease an 8 inch cake pan and set aside.
Preheat your oven to 350 degrees Fahrenheit.
Break off pieces of dough and form into large golf ball sized rounds. Place each ball in the pan and press your thumb into the center to make a well.
Fill each well with the cream cheese mixture and sprinkle the dough with the grated chocolate. Cover and let rise for about one hour.
My hubby and I were invited to our friends house for dinner and wanted to take them a gift. My husband made them homemade hot chocolate mix and I made these sweet little chocolate covered marshmallows. We enjoyed ours after a great dinner and the marshmallows were so good dipped in the hot chocolate. I used candy apple sticks but you could also use popcicle sticks, lollypop sticks or skewers. It's important to use a good quality chocolate such as Callebaut. This recipe makes 20 marshmallow sticks, with each stick holding 3 marshmallows. My husband made two batches of the hot chocolate. The first had crushed candy canes and the second had crushed coffee candies. You could leave the candies out or add another flavour if you wish. The hot chocolate recipe will make about 2 1/2 cups of mix.
Chocolate Covered Marshmallows
60 large marshmallows
1 1/2 cups semi sweet chocolate chips
20 candy apple sticks
sprinkles for decorating
Push 3 marshmallows onto a candy apple stick. Repeat until all the marshmallows are used up. Set aside.
Place the chocolate chips in a heat proof glass bowl. Microwave on a low heat for 30 seconds at a time (you could also melt the chocolate in a bowl over a pot of barely simmering water).
Hold the marshmallow stick over the chocolate and spoon the chocolate over. Place on parchment or wax paper and top with sprinkles.
Once the chocolate has set you can bag them individually or store in an airtight container.
Homemade Hot Chocolate
3 1/2 cups white sugar
2 1/4 cups cocoa
20 coffee flavoured candies OR 3 candy canes
Crush the candies using a mortar and pestle, a food processor or using a rolling pin.
Mix the sugar, cocoa and candies together.
Store in an airtight container.
When it's time to make your hot chocolate, add 2 1/2 tsp of mix to a mug of hot milk or water and mix.