Archive for the ‘Cranberries’ Category

How about something on the healthy side? Something that doesn’t include a ton of sugar and butter. I know, unlike me, but I figured I’d give it a shot…and it worked!

I surprisingly really enjoyed these cookies. But here’s the thing, I would never label them as cookies, even though that is what the recipe said. Instead let’s call them granola bar cookies, or granola bar-ish snacks. If you’re wanting a good dessert, this isn’t it. But maybe you want a healthy afternoon snack? These are definitely that. It’s all about changing your mentality!

These were enjoyed back in the summer when I was climbing mountains and exploring Whistler with the best friend. And then we went back to the place that we were staying and stuffed ourselves silly with other delicious foods. Such a good decision.

Adaptable. That’s what these are. I threw in raisins and craisins but I’m sure nuts would be a good addition, as would dried cherries or blueberries. Healthy. I like it.






Banana Applesauce Cookies

3 ripe bananas     2 cups oats

1 cup raisins        1/3 cup applesauce

1 tsp vanilla

Preheat oven to 350F.

In a large bowl, mash the bananas. Stir in oats, raisins, applesauce, and vanilla.

Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto a wax paper lined cookie sheet.

Bake for 20 minutes, or until lightly brown.


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I know that it’s still only September, but I really couldn’t resist. The rain and wind came this weekend and with it I decided that some pumpkin baking would remedy my post summer blues. Embrace the crappy weather, drink a few pumpkin spice lattes and chai teas. I’m already much happier just thinking about some of my favourite things.

It was a hard decision trying to figure out what to bake. Last years pumpkin cookies were so delicious but it was time to venture out and make something new. And so after much blog and Pinterest surfing I found these…pumpkin oatmeal cookies.

Normally pumpkin cookies end up tasting just like cake, but these are a bit heartier thanks to the oatmeal. Fresh out of the oven they were nice and crispy but within a day they softened up. No complaints from my end though.

These are the kind of cookies that you can change up. Like nuts? Throw them in there. Raisins, dried cherries, chocolate chips? You name it, it can happen. I decided that half of the batch would have butterscotch chips in it, while the other half would be saved for white chocolate chips and craisins. My favourites are the white chocolate chip cookies, I think it’s a texture thing, loving the craisins!

Ps. Does it sound weird to combine butterscotch chips and pumpkin? Or pumpkin with white chocolate chips and craisins? Just trust me, the pumpkin still shines through and these are both delicious combo’s.

Picture sitting in Starbucks, drinking a pumpkin spiced latte and eating a homemade pumpkin cookie, all the while crushing your competition at a Suduko race. It doesn’t get more perfect than that.





Pumpkin Oatmeal Cookies

Adapted from My Baking Addiction


2 cups flour             1 ½ cups old-fashioned oats
1 tsp baking soda    ½ tsp nutmeg
1 ½ tsp cinnamon   ½ tsp ginger
½ tsp salt                ½ tsp all spice
3/4 cup butter         1 cup brown sugar
1 cup sugar             1 ½ cups pumpkin
1 egg                      1 tsp vanilla
1 cup white chocolate chips
1 cup dried craisins

Preheat oven to 350 degrees F. Line your baking sheet with parchment paper.

Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well.

Add flour, oats, baking soda, cinnamon, pumpkin pie spice and salt. Combine until all ingredients are incorporated.

Fold in white chocolate chips and dried craisins, or whatever additions you choose.

Drop by rounded tablespoons onto prepared baking sheets.

Bake for 12-14 minutes or until cookies are lightly browned (I baked mine for 13).

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I’m pretty bad about eating candy. I guess that’s probably a good thing, but around Easter, Halloween and Christmas it’s not the best.

Exhibit A: my stash of Halloween candy still in the cupboard. Caramilk or Kit Kat anyone?

Exhibit B: mini Cadbury Easter eggs that I discovered. No not from this year, from last year!

Exhibit C: Boxes of chocolates piled up from Christmas. Now are these boxes from this year? Last year? Two years ago? Because that’s definitely a possibility and I honestly have no idea how old they are. But really, thank you to all the students who so kindly donated to our growing mountain of See’s and Purdy’s chocolates.

And finally, I present to you, Exhibit D: This tasty number that I found the other day, white chocolate bark wrapped in tin foil all by its lonesome at the back of the fridge. Still good though. Don’t believe what they say, chocolate never goes bad! Just kidding. Believe them. They know what they are talking about this time.

I made this bark back in December when I distributed a few boxes of holiday treats to some friends. Along with this recipe the boxes included: Nanaimo Bars, Almond Biscotti, Gingersnap Cookies and Chocolate Candy Cane Cookies. The bark was good, white chocolate with almonds and dried cranberries. Three ingredients, extremely quick and easy to make. I have to admit though, it’s not my #1 favorite recipe but it’s still enjoyable, especially if you like white chocolate.

Added bonus, if stored in the fridge, it’ll last for months!

White Chocolate Bark

Adapted from The Canadian Living Test Kitchen

2 cups white chocolate chips                  1 cup dried cranberries

1 cup whole almonds

Melt chocolate in a pot over a saucepan of hot, but not boiling, water. Stir occasionally.

Stir in cranberries and almonds.

Pour onto an aluminum foil-lined baking sheet.

Using a rubber spatula, spread into a rectangle based on desired thickness.

Refrigerate for at least 1 hour or until hardened. Break into pieces.

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Fine. You caught me. Guilty as charged.

Yes I have been drinking egg nog since stores started carrying it in October for Thanksgiving. I can’t get enough of the stuff. Egg nog chai tea latte, warm egg nog and milk, egg nog baked goods, heck, I even drink the stuff straight out of the carton. I’ve never made it from scratch though…I think I might have to change that one day soon, like in January, when the stores stop selling it and I’m left with withdrawal symptoms.

In the meantime, I’m going to bask in the glory of drinking egg nog on a near daily basis. Did I mention that I started my birthday with a warm mug of egg nog, courtesy of 3 amazing friends? The best.

Normally I find that when I try baking egg nog treats they don’t end up tasting like egg nog. Then came these muffins. They taste like egg nog. I think it’s because of the oats, which soak in the egg nog and pick up all of the flavour. 

Throw in some cranberries and you have a delicious holiday muffin…or in my case a delicious October, November and December muffin. Because really, you can never have enough egg nog.




Cranberry Egg Nog Muffins

1 cup oats                      1 cup egg nog

2 eggs                            1/3 cup melted butter

1 tsp almond extract      1 1/2 cups flour

1/4 tsp nutmeg              1/2 tsp cinnamon

1 tbsp baking powder    1 cup sugar

1 cup chopped cranberries

Preheat oven to 400F.

Pour egg nog over the oats and let stand. Add the eggs, melted butter and almond extract.

Combine flour, sugar, baking powder and spices.

Pour the liquid mixture over the flour mixture. Stir until just moistened and add the cranberries.

Bake 20-25 minutes.

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Dike dates are one of my favorite things. Back in the high school days, when we first got our drivers licenses, my friends and I would pile into someone’s car and drive down to the dike to watch the airplanes take off and land. We loved every second of our new found freedom, gossiping about the latest happenings and the older boys that we were in love with.

Come to think about it, nothing has changed. I still love my friends and I love our dike dates.

On our latest outing I brought some biscotti that I had made for us to dip in our purchased coffees. I thought that the treat would be one of the highlights of the night. I couldn’t have been more wrong.

Near the end of our evening the cops showed up to where our car and 2 others were parked. Make out patrol we figured…is our city really that boring? Wrong again.

Turns out we were in the middle of a take down since the car two down from us had been stolen. The cop ordered the male out of the car so that he could arrest him but instead of giving in our friend decided to book it right in front of our car…then followed the cop who was screaming for back up. Being the brilliant girls that we are we decided that it would be a good idea to open our doors so that we could hear what was going on. Smart, right? Plan B was even better so we decided to make our way home…passing at least 10 cop cars on our way.

Good friends? Duh. Great biscotti? Yes. Most eventful dike date EVER? Hands down.

This biscotti will forever remind me of that epic night. Hopefully you will have other memories attached to it…although a stolen car and a police chase will always take the cake.

Cranberry White Chocolate  Chip Almond Biscotti

Adapted from Brown Eyed Baker

½ cup dried cranberries       ½ cup boiling water
3 cups flour                        2 tsp baking powder
¼ tsp salt                           4 tbsp butter
1 cup sugar                        3 eggs, plus 1 egg beaten
1½ tsp vanilla                     1½ tsp almond extract
½ cup white chocolate chips

2 tbsp butter                       1/2 cup semi-sweet chocolate chip

Preheat oven to 375°F.

Place cranberries in a small bowl, and add boiling water. Let stand 10 minutes. Drain and pat dry.

Combine flour, baking powder, and salt into a medium bowl.

With a beater beat the butter and sugar on medium speed until light and fluffy. One at a time add the 3 eggs. Add the vanilla and almond extract. Combine with the dry mixture, and mix on low speed until combined.

Add the drained cranberries and white chocolate chips.

Divide the dough in half and place on a lightly floured surface. Roll each piece into 16-by-2-inch logs and transfer to a prepared baking sheet (Parchment paper on the baking sheet).

Brush the beaten egg over the logs and sprinkle with sugar.

Bake for roughly 25 minutes. Cool the logs for 20 minutes. Reduce oven temperature to 300°F.

Using a serrated knife, cut the logs crosswise on the diagonal into ½-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake for 30 minutes. Cool.

In a double boiler melt the butter and chocolate chips. While the mixture is still warm dip the ends of the cooled biscuits into the chocolate. Place on a baking sheet and allow to cool.

*Note: This recipe made roughly 4 dozen biscotti. Storing the biscotti in the freezer works well.

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