We’re back and return with a classic; peanut butter cookies! We apologize for the delay in posts but unfortunately life sometimes gets in the way of baking. Luckily these cookies are quick to put together and disappear just as quick! Its hard to go wrong when peanut butter is involved.
Jenn: Growing up, some of my fondest memories were being in the kitchen with my nana, helping her bake something sweet. One of my favorite things she used to make was banana bread. We used to always enjoy the bread fresh out of the oven with butter and a cup of tea.
I changed the flour in the recipe from all purpose, that my nana used, to gluten free so that Alex would be able to enjoy the bread as well. Made with either type of the flour, the bread turns out moist, light, and super yummy!
Alex’s wife, Alex C makes really really good hummus. She was whipping some up this morning and we thought this recipe definitely needed to be on the blog. It’s a simple recipe that goes great with so many things. We enjoyed ours with crackers, sun dried tomatoes, and buffalo sausage.
For the last two days, it has been snowing non-stop here in Nanaimo. The roads are icy and full of snow, making it hard to go anywhere. So Alex and I decided to make a perfect recipe for a stuck at home snowy day.
Although the recipe has many steps, it comes together quite easily.
After Alex’s wife tried a piece, she declared “I feel like I’m in a warm blanket of cinnamon”. We think that sums up just how yummy this cake is!
Preheat oven to 400 degrees. Butter 10 inch bundt pan.
In the bowl of a food processor, add cottage cheese, sugar, buttermilk, melted butter, and vanilla. Process until smooth. Add in flour, baking powder, baking soda, and salt. Pulse 8-10 times or until dough starts to pull towards the center and sticks together.
Turn dough onto a lightly floured surface and knead gently, folding the dough over and pushing away from yourself 4-5 times.
With a rolling pin, roll the dough out to make a 12 by 15 inch rectangle.
Brush the rolled out dough with 2 tbsp melted butter.
In a small bowl, whisk together brown sugar, cinnamon, allspice, and cloves. Sprinkle mixture over dough, leaving a ½ inch border around all edges.
Starting on the long end of the dough, roll the dough up, in a jelly roll style. Cut off small part of each end where it is just dough without sugar filling. Cut the roll into pieces.
Set the first layer of cut rolls on the bottom of the bundt pan. Place the second layer against the outside walls of the pan.
Bake the cake for 18-20 mins or until golden brown and firm to the touch. Transfer the cake to a large plate.
While the cake is cooling, prepare the glaze. Whisk together the icing sugar and milk. Drizzle the glaze over the cake and allow 15 mins for it to set.
Alex and I are big fans of combining sweet and savory flavours. It’s hard to go wrong when chocolate and bacon come together in a yummy brownie. Throw in caramel and this dessert is ridiculously good!
Here’s the caramel and bacon soaking up each other’s flavours:
When you bite into these brownies, the texture is quite surprisingly moist as you wouldn’t know there isn’t any flour in them. The bacon bites are a welcome surprise as they add another texture to the brownie as well as a smoky flavour.
Enjoy pigging out on these brownies. Get it? Pig out…on bacon… I know what you’re thinking, we should just stick to baking
One of Jenn’s good friends, Erin, is getting married this year and Jenn is doing the desserts for her wedding. One of the desserts that Erin is contemplating is mini cheesecakes. Jenn has been trying out lots of recipes and different ways of getting the right size of mini cheesecake. We definitely found the right size with this mini cheesecake pan:
With the scrumptious combination of chocolate brownie and cheesecake, this recipe is easily a contender for being one of the wedding desserts!
In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla until well combined.
Stir in sugar and melted butter, and then stir in flour until mixed together. Set brownie batter aside.
In a separate bowl, beat together cream cheese, sugar, and egg yolk with electric mixer.
Grease mini cheesecake pan with butter and spoon into each cup a tbsp of brownie batter. Next spoon in a teaspoon of cheesecake filling over the brownie batter. Top off each cup with a teaspoon of brownie batter. Can swirl mixture together with knife to create marbled effect.
Bake for 18-20 mins or until toothpick inserted comes out clean.
Let brownies cool in pan for 10 mins and then transfer to cooling rack.
When we started making these treats, both dogs were in separate areas of the house, far from the kitchen. Then Jenn opened the bacon package and Henry and Matao appeared in the kitchen in lighting speed.
These treats are great to make because all the ingredients are simple and they come together in just one bowl. We opted for our bone shaped cookie cutter but you can use any shape you have on hand.
The pups definitely had a hard time waiting for the treats to cool before they could enjoy them!
If someone tells you that making macaroons is easy, check if their pants are on fire, because they are lying! Macaroons are delicate finicky little things. The first batch of macaroons we tried were super flat and stuck to the parchment paper. Then several of the second batch sunk in the middle. We debated about if we should post this recipe because we didn’t think the presentation of the macaroons was up to our high blog standard. But in the end, we decided to share our macaroons because they tasted pretty awesome and that’s what matters most.
The hardest part of making macaroons we found was pipping the batter onto the baking sheet in the right size. We found a great tip online to draw circles on the parchment paper to have ensure uniform sizes. It worked quite well.
Our wonderful friend and co-worker, Lindsay (aka Matchy Matchy) volunteered to be our macaroon taster!
Although these are not traditional french macaroons, we think our deconstructed version turned out quite well!