Sunday, 30 September 2012

Pumpkin Chocolate Chip Muffins

Recipe Courtesy of Joy of Baking

- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree
- 1 cup chocolate chips

1. Preheat oven to 350F. Line 12 muffin cups with paper liners or spray each with cooking spray.
2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
4. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18-20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.


Canada's Baking and Sweets Show

Yesterday my friend and I were able to attend the Baking Show in Mississauga.  There were lots of vendors there with amazing cakes, and yummy looking cupcakes.  We were able to catch a few baking demonstrations, one by Canadian Living which was fun.  The main event, seeing the DC Cupcake Girls.  They were fun, and made a yummy sounding Pumpkin Spice Cupcake, and answered lots of questions.  I also found out that they were Canadian, YAY.  All in all and great time, and I left with a few tips.

Sunday, 16 September 2012

Craft Week!

Hello All,
This past week I took some vacation days, and made some projects I had found on Pinterest.  I wish I had a lot more to show you, but I worked on a cross-stitch for a good chunk of the week.  I still have not finished it, but as soon as it is done, I will post it.

Here are some pictures of what I worked on;

Movie Ticket Shadowbox

Button Clips

Button Magnets
 It was fun picking out the difference arrangements, I have many buttons, I will definetly make more of these.
Felt Flowers
 The picture above shows the different sizes of flowers I created.  I put them on headbands, barretts, and pins.  Also they can be used on a gift instead of a bow.  The tutorial I used is at the fickle pickle.  I loved making these flowers.

Felt Bows
 The tutorial and template for the felt bows I found at Six Sister's Stuff.  Very simple, and will look cute on a gift.

Button Bookmarks
 The tutorial I found for the bookmark is at Percolating Projects.  Very simple to make, I just found it hard to decide the length of ribbon, because the book size will vary.

Yarn Wreath
 The tutorial I found for the wreath is at take heart.  The felt flowers are very simple, but wrapping the wreath took awhile.  A tip, cut the yarn into long strands so it doesn't get all tangled, just knot the strands together when starting a new one.


Thursday, 13 September 2012

Simply Sour Cream Chicken Enchiladas

Recipe Courtesy of

- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tbsp vegetable oil
- 8 flour tortillas, softened (8 inches each)
- 1 1/2 cups shredded cheese
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 can chopped green chilies

1. In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tsbp. cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat, stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish in bubbly.


Tuesday, 4 September 2012

Lemon Poppy Seed Muffins

Recipe courtesy of

- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 eggs, separated
- 1 1/3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tbsp. poppy seeds
- 2 lemons, zest, grated
- 1/4 tsp. salt
- 1/2 cup buttermilk or 1/2 cup plain yogurt
- 2 tbsp. lemon juice
- 1 tsp. vanilla

1. Preheat oven to 350F. Coat muffin tin with nonstick cooking spray.
2. In a large bowl, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time. Beat well after each.
4. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
5. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
6. Beat just until smooth.
7. In another bowl, beat the egg whites until soft peaks form.
8. Gently fold them into the muffin batter until blended.
9. Spoon the batter into the prepared pan, 3/4 full.
10. Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
11. Cool for 5 minutes before removing to cool completely.


Monday, 3 September 2012

Brown Butter Oatmeal M&M Cookies

Recipe Courtesy of Bakergirl

- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/4 cup flour
- 3/4 cup rolled oats
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 cup mini M&Ms
- 1-2 tbsp. milk, optional (if dough is crumbly)

1. Heat a small saucepan over medium heat and add butter. Whisking constantly, browning butter by cooking until bubbly and small brown bits appear at bottom of the pan, about 7-9 minutes.
*this is what my butter looked like.
Immediately remove from heat, pour into a heat-proof bowl, and allow to cool completely. It should not be warm to the touch.
2. In a medium bowl, combine flour, oats, salt, baking powder, and cinnamon; set aside.
3. Once butter has cooled, add to a large bowl. Whisk in sugar and brown sugar. Add egg and vanilla, whisking until smooth. Slowly stir in dry ingredients. If dough is crumbly, add a tbsp of milk at a time until dough begins to come together. Stir in mini M&Ms.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 375F. Scoop dough onto a parchment lined baking sheet using an ice cream scoop, flatten slightly with a spatula, and bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.