Category Archives: Baking

Bread and Cakes

Old Fashioned Carrot Bread (with Gluten-Free option)

Posted on by Andrea

Old Fashioned Carrot Bread

When I saw this recipe in an older cookbook that was discussing the history of Nova Scotia and it’s settlers, I couldn’t wait to try it. I’ve never heard of carrot bread before but since we all love carrot cake, I figured I couldn’t go wrong. The result is a deliciously dense, moist loaf with tons of fall flavour — perfect for breakfast on the run, afternoon tea or bedtime snack. Oatmeal, raisins, carrots, nuts… it’s much healthier than any purchased breakfast cereal or snack bar.  The method of preparation is slightly different than most loaves (see instructions), but it is still a very easy recipe and I know it’ll be a favourite once you try it. Enjoy!

Carrot Bread

makes one 9 x 5 loaf

adapted from Out of Old Nova Scotia Kitchens by Marie Nightingale

1 cup shredded carrots

1/2 cup raisins (or craisins)

1 cup brown sugar

1/2 cup butter (or coconut oil)

1/2 tsp each nutmeg, ginger, cloves

1 tsp cinnamon

1 tsp vanilla

1 cup water

1/2 cup pecans (or walnuts or nut of your choice) chopped

1 cup all purpose flour

1 cup large flake oats

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Directions:

Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Place pan on a baking sheet. Set aside. Preheat oven to 325 F.

In medium saucepan, combine carrots, raisins, sugar, spices, butter and water. Bring to a boil, reduce heat and cook for 5 minutes. In separate bowl, combine flour, oatmeal, baking powder, baking soda, nuts and salt.  Pour carrot mixture into flour mixture. Stir until well combined. Pour into loaf pan. Bake for 30 45 minutes or until tester comes out clean or with a few crumbs stuck to it. Cool 10 minutes. Remove from pan, slice and enjoy.

*For Gluten-Free option – replace flour with all-purpose gluten-free flour and add 1/2 tsp xantham gum.

mix carrots, sugar, butter, spices, water and vanilla in pot. Cook for 5 minutes.

mix flour, oats, nuts, baking powder and soda and salt in bowl.

mix carrot mixture into flour mixture, until well combined.

bake loaf for 30-45 mins, until tester comes out clean

Cool and slice.

Gluten free (with raisins) on right, regular flour (with craisins) on left. Both delicious.

Glazed Mini Pumpkin Scones

Posted on by Andrea

pumpkin mini scones

see how hard I work for you guys?

Oh, ma gah. I had some leftover canned pumpkin and wanted to make some pumpkin pie flavoured scones.  I was thinking about the pumpkin spiced latte at Starbucks.  I also made them ‘mini’ instead of huge.  They turned out tender and delicious and actually too good– I’ll be giving them away to avoid eating any more. (although I’ve eaten another one while writing this post – awesome with a cup of tea).

If you’ve never made biscuits or scones, you will quickly realize how easy they are to make.  A gentle hand and not overworking your dough is key.

I would use leftover butternut squash or sweet potatoes in this recipe as well.  Feel free to add pecans to your batter…make them your own.

From start to finish (taking the scones out of the oven) – 30 minutes….that’s pretty fast.  Wait for them to cool before glazing, then allow glaze to harden.

Pumpkin Spice Scones

makes 18 mini scones

adapted from Baking: From My House to Yours

2  1/2 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

4 tbsp brown sugar

1/2 cup cold butter, cut into about 16 pieces

1/2 cup pureed pumpkin

1/4 cup cold heavy cream

1 large egg

Glaze

1 cup icing sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

2-3 tbsp milk

1/4 cup toasted slivered almonds, optional

Directions:

Preheat oven to 425F.  Line a baking sheet with parchement or a silpat. Set aside.

In a large bowl, mix together flour, spices, baking powder, salt and sugar.  Drop in butter cubes and toss to coat. Using your fingertips or a pastry blender, cut and rub the butter into the flour until the butter is pea-sized and smaller (various sizes).  I squeeze the butter with my fingertips, and as soon as I feel the greasiness of the butter, I drop it back in the flour, and look for another piece to squeeze. Do that until you can’t really pick up any pieces and that should be fine.

In a smaller bowl, mix together pumpkin, cream and egg. Whisk until well blended.  Add wet ingredients to flour mixture and gently stir with a spatula until it is combined and forms a dough. If it seems quite sticky, add a little more flour.  It should be a nice soft dough.

Place dough on a floured counter and split into 3 equal pieces.  Form into discs approximately 1 inch thick. Cut each disc into 6 wedges. Place wedges on baking sheet and bake for about 12 minutes, until bottoms are slightly browned and tops seem just firm. Cool.

Mix up glaze and spread onto scones. Sprinkle with toasted almonds. Allow glaze to harden. ENJOY.

mix flour, spices, salt and sugar together

toss butter cubes in flour mixture

mix wet ingredients together, add to flour mixture

form dough into 3 discs, cut into wedges

place wedges on baking sheet

YUM YUM YUM

Savory Double Cheese Pecan Shortbreads

Posted on by Andrea

savory double cheese pecan shortbread cookies

Here’s a quick recipe that comes in handy if you need to bring something to a cocktail party, or you can keep the dough in fridge or freezer and bake them in the oven at the last minute, when company arrives.  They are rich and tasty, and go well with a glass of wine or a cold beer.  It’s a really good recipe to keep in your ‘appetizer’ repetoire. As usual, they are easy and taste great!

Savory Double Cheese Pecan Shortbread Cookies

from Pastry Queen Parties

makes about eighty 2 inch cookies

1/2 cup unsalted butter, room temperature

2 cups grated sharp cheddar cheese

1 cup grated Asiago cheese

1 cup all purpose flour

1/4 tsp salt

1/4 tsp cayenne pepper

1/2 cup coarsely chopped toasted pecans

Directions:

Using an electric mixer, beat the butter and cheeses on medium speed until combined, about 1 minute.  Add the flour, salt and cayenne pepper and beat on low speed until combined.  Stir in the pecans.  Divide dough in half.  Shape each half into a roll about 2 inches in diameter (or make it square like I did for square cookies) and 8-10 inches long.  Wrap in plastic wrap and chill for at least 4 hours or overnight.  (Dough can be made up to 2 weeks in advance, wrap and refrigerate until ready to use. Or wrap and freeze for 3 weeks).

Preheat oven to 350F.  Line baking sheets with parchment or silpats.  Unwrap dough and slice into 1/8 inch slices. Place on baking sheet and bake until the cookies are lightly browned around the edges and crisp, about 10 minutes.  *Important* Keep remaining dough cold while cookies are baking. Let baking sheets cool in between batches or cookies tend to spread out and lose their shape. Enjoy with a glass of wine or a cold glass of beer.

easy ingredients

mix butter and cheeses, add flour and pecans

form dough into 2 logs

shape into round or square logs about 10 inches long and wrap

slice and bake after chilling dough

enjoy with a glass of wine

see how much this dude is enjoying himself?

Chocolate Chip Biscotti

Posted on by Andrea

chocolate chip biscotti

I wanted to make some cookies to mail to a friend, and when I saw this recipe on Foodtv.ca, I thought they’d be perfect. I was right! I mean, I consider myself a cookie connoisseur and especially love biscotti. Plus, individually wrapped and packaged in a box or tin, these are great to mail in a parcel. Anyway….the fact of the matter is, I became completely obsessed with these and ate seven of them yesterday. I mean, I mailed several, but had several leftover….today I brought them over to my daughter, Emily’s house, so I would stop eating them.

If you’ve always wanted to try to make biscotti, this is the perfect recipe to start. They are super easy, no fancy ingredients and make a delightful treat dipped in a coffee or tea. So, try them.  🙂

Chocolate Chip Biscotti

(makes about 3 dozen 3-4″ biscotti)

From Foodtv.ca (Michael Smith)

Ingredients

¼ cup butter, softened

1 cup brown sugar

2 eggs

1 Tbsp vanilla

2 cups all purpose flour

3 Tbsp cocoa powder

1 tsp baking powder

½ tsp salt

1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350. Line a baking sheet with silpat or parchment paper. Set aside.

Cream together butter and sugar on medium speed in a mixer until well combined. Add eggs, one at a time, then add vanilla. Mix.

In separate bowl, mix flour, cocoa, baking powder and salt. Add to butter/egg mixture. Fold in chocolate chips with a spatula.

Form dough, which will be sticky, into 2 logs, with floured fingers, approx. 12 inches by 3 inches.

Place in oven and cook 20 to 24 minutes, until slightly firm to touch.  Cool. When able to handle, slice into 1/ 2 inch slices diagonally using a serrated knife. Place slices back on baking sheet, and continue to bake for 7 minutes, flip over and bake additional 7 minutes. Cool. Enjoy dipped in coffee or tea. So good.

batter will be sticky

fold in chocolate chips with a spatula

form into 2 logs using floured fingers

cook for 20-24 minutes, remove when slightly firm

slice with serrated knife, bake again, cool, and enjoy

Buckwheat Pancakes with Blueberries and Pecans (GF)

Posted on by Andrea

buckwheat pancakes

I found some organic, stone milled buckwheat flour at our Local Family Farms store in Verona.  It is gluten-free, despite it’s name…and it’s Sunday…so I figured I could indulge myself with some pancakes.  The addition of blueberries and pecans comes from our menu from Sunsets Restaurant (2003-2008).  It was a popular and well-loved breakfast item amongst cottagers, locals and our kids.  If gluten is not an issue for you – try the blueberries and pecans with your regular pancake recipe, or try half buckwheat, half all-purpose flour for some extra fiber and flavour.  Either way, blueberries and pecans make a great combo in baked goods.

*This product does turn out drier than conventional pancakes, so try serving maple syrup on the side– it tends to get absorbed quickly.

Buckwheat Pancakes with Blueberries and Pecans

adapted from Umbrella-d.com

makes about 8  5inch pancakes

1 cup buckwheat flour

2 tbsp sugar

2 tsp baking powder

3/4 cup milk (I used soy milk, use whatever you like)

2 tsp melted butter

2 eggs

2 tsp vanilla

1/2 cup pecans, chopped

1/2 cup blueberries (fresh or frozen)

Directions:

Mix all dry ingredients together, mix all wet ingredients together, then mix both together. Stir until well-combined.

Preheat large skillet to medium-high.  Grease pan lightly with a neutral oil.  Pour about 1/4 cup of batter for each pancake into hot pan.

Sprinkle pecans and blueberries over pancake batter. Cook until edges are browned, flip and continue to cook for another minute or two.

Serve with butter and maple syrup.

mix together dry, mix together wet, then combine

cook pancakes in medium hot pan

serve with butter and real maple syrup

yum