Rhubarb Crumb Muffins

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Rhubarb Crumb Muffins

Recipe adapted from Tastes of Home

It's FINALLY rhubarb time! Forced greenhouse Rhubarb to be more specific, but after missing the entire season last year, I'm not picky. I wanted to put together a recipe which showcased the tangy rhubarb as the standalone fruit, and this is the result. These muffins are so delicious and moist, they don't even need the obligatory swipe of butter (as is custom in our house).

Makes 24 muffins:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 cup sour cream
• 3 cups fresh rhubarb, chopped (about 4 large stalks)

Topping:

• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cold butter

Directions:

1. Cream together butter and sugars until light and fluffy. In a separate bowl mix flour, baking power, baking soda and salt; Add to creamed mixture in increments, alternating dry ingredients with sour cream until everything is well incorporated. Fold in rhubarb.
2. Fill greased non-stick muffin tin 3/4 full. In a small bowl, mix brown sugar, chopped walnuts and cinnamon and cut in butter until the mixture resembles small crumbs. Sprinkle over the top of each muffin.
3. Bake at 350 Fahrenheit for 22-25 minutes (or when a toothpick inserted comes out clean)
4. Allow to cool about 5 minutes before removing from pan to wire rack.
5. Enjoy!

Raisin Spice Cookies

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Raisin Spice Cookies

Recipe adapted from Quinoa Revolution

This week I am exploring all the different ways you can incorporate Quinoa into your diet. These cookies use Quinoa flour, and it's nutty taste compliments the raisins and walnuts perfectly. You can buy Quinoa flour at Bulk Barn or Natural food stores.

Makes 24 cookies:

• 1 cup sultana raisins
• 1/2 cup salted butter
• 3/4 cup organic cane sugar (or white sugar)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup Quinoa flour
• 1 cup almond flour (ground almonds)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Spray baking sheets with cooking oil 
2. Place raisins in bowl and cover with boiling water. Allow to sit for 10 minutes.
3. In the meantime, cream butter and sugar until smooth. Beat in eggs one at a time and then add vanilla. 
4. In a large bowl, mix together Quinoa flour, almond flour, salt, baking soda, cinnamon, nutmeg and ground cloves.
5. Add butter mixture to flour mixture and mix well. Drain raisins and fold in with chopped walnuts.
6. Roll dough into 1 1/2" balls, and place 2" apart. Bake one sheet at a time for 11 minutes or until edges are golden brown.
7. Allow cookies to rest for 10 minutes out of the oven until you transfer to a wire rack to cool further.

Orangesicle Cookies

Pin It Orangesicle Cookies

Recipe adapted from White Chocolate & Lime Cookies

Perfect for a summer treat, these cookies are light, refreshing and tasty! We love eating these refrigerated or even frozen.

• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon freshly squeezed orange juice
• zest from 1 orange
• 2 1/2 cups AP Flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1- 12oz bag white chocolate chips

Directions:

1. Preheat oven to 350 degrees F
2. Line 2 cookie sheets with parchment paper
3. In a large bowl mix sugar and butter until just combined (but not fluffy)
4. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix just to combine.
5. Whisk together flour, baking soda, baking powder and salt in a separate bowl.
6. Mix into created mixture until just combined. Fold in chocolate chips.
7. Shape dough into 1" balls and place 2" apart on baking sheet. Bake 10 minutes until the edges are golden and the centres are just set.
8. Allow to sit on pan for 5 minutes before moving to cooling racks.

Irish Car Bomb Cupcakes

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Irish Car Bomb Cupcakes

Borrowed from The BrownEyedBaker

Happy belated St. Paddy's day to everyone. It has taken a few days to regain my composure and post these beauties that I served to the bar on Saturday. They are inspired by the Irish Car Bomb shooter-- which involves a shot glass of either Baileys or Irish Whiskey dropped into a cup of Guinness. These are much easier to swallow.

For the Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, room temperature
• 3/4 Dutch process cocoa powder, sifted
• 2 cups AP flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 1 bag semisweet chocolate chips
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 2 teaspoons Irish Whiskey (I used Jamesons)

For the Baileys Frosting

• 2 cups unsalted butter, room temperature
• 5 cups powdered sugar
• 6 tablespoons Baileys Irish Cream

Directions: 

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcakes with liners. Bring the Guinness and butter to simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using the electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a cake tester or toothpick comes out clean (about 17 minutes). Cool cupcakes on rack.
3. To Make Whiskey Ganache Filing: Place chocolate chips in a heatproof bowl. Heat the cream until it is simmering and pour over the chocolate. Let sit for one minute and then stir until combined. Let the ganache cool until thick but still soft enough to pipe.
4. To Fill the Cupcakes: Using the large end of a decorating tip (or a 1" round cookie cutter) cut the centres out of the cupcakes, going about 2/3rds of the way down. Transfer the ganache to a piping bag with a wide tip, and fill the holes in each cupcake to the top.
5. To Make the Bailey's Frosting: Using the whisk attachment of a stand mixer (Or your can do this by hand, but get ready to build some biceps), whip the butter on medium high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce speed to medium-low and gradually add the powdered sugar until all of it has been incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes until light and fluffy.
6. Using whatever decorating tip you'd like, or an offset spatula, frost the cupcakes and decorate with sprinkles (if desired). Store the cupcakes in an airtight container.

Butterscotch Brownies

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Butterscotch Brownies

These are a family favourite. They are so delicious my grandma used to make them to sell. The crazy part is they're super easy to make--usually  the toughest part is keeping CK from cutting into them before they cool.  

• 2 cups brown sugar
• 1/2 cup canola oil
• 2 eggs
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 1 1/3 cup AP flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F
2. Mix oil, sugar, vanilla, eggs and nuts in a bowl
3. Mix dried ingredients in a separate bowl and then add to wet
4. Bake in 8x12 inch pan for 35-40 minutes
5. Remove and let cool completely before cutting

White Chocolate & Lime Cookies

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White Chocolate & Lime Cookies

Recipe borrowed from Evil Shenanigans

In response to the blizzard going on outside my window-- I made the most perfect summer cookies. While it may sound like an unusual combination, I assure you these cookies are a magical synthesis of amazing and wonderful (no exaggeration). 

   One had already been eaten (not by me) 

before I took this picture-- so I think that's

 a good sign!

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lime juice
• 1 tablespoon lime zest
• 2 1/2 cups AP Flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1- 12oz bag white chocolate chips

Directions:

1. Preheat oven to 350 degrees F
2. Line 2 cookie sheets with parchment paper
3. In a large bowl mix sugar and butter until combined (but not fluffy)
4. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.
5. Whisk together flour, baking soda, baking powder and salt in a separate bowl.
6. Mix into created mixture until just combined. Fold in chocolate chips.
7. Shape dough into 1" balls and place 2" apart on baking sheet. Bake 10 minutes until the edges are golden and the centres are just set.
8. Allow to sit on pan for 5 minutes before moving to cooling racks.

Chocolate Oatmeal Cookies

Pin It Chocolate Oatmeal Cookies

These are the best Oatmeal cookies ever. They're soft and chewy and can be infinitely altered. I added chocolate chips to these ones, but dried cranberries, white chocolate, walnuts or raisins would be great options as well.

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats
• 1 cup milk chocolate chips (optional)

Directions:

1. Preheat the oven to 375 degrees F. 
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Mix in chocolate chips.
3. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
4. Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.