Marshmallow Squares

Marshmallow squares are crazy easy to make and are delicious.  They’re sweet and delicious and anyone with a sweet tooth will love them.  Store in the refrigerator for an indulgent treat any time of day.

INGREDIENTS

1 cup chunky peanut butterMarshmallow Squares

1 1/2 cups milk chocolate chips

1 small package coloured miniature marshmallows

DIRECTIONS

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Easter Buns

Easter Buns can’t be easier to make.  Just throw the ingredients in your bread machine and follow a few simple steps and you have flavourful buns for your Easter treats.  Enjoy with coffee, tea or Cranberry Iced Tea

INGREDIENTSEaster Buns

1 cup almond milk

1 egg or 1 vegan egg

1 tsp salt

1/4 cup honey

1/4 cup butter or vegan butter

3 3/4 cups flour

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg

1 1/4 tsp yeast (Bread machine or high activating)

1 cup raisins

DIRECTIONS

Measure ingredients into the bread machine pan in the order listed omitting the raisins.  Set on dough mode.  At the signal add raisins.

When the dough is ready remove to a floured surface and cover with a bowl.  Let rest 15 minutes.

Divide dough into 12.  Toll each into a bun and place on a cookie sheet.  Cover and let rise 45 minutes

Bake in a 375 degree Fahrenheit oven for 20 minutes or until the bun is golden brown.

Natural Easter Eggs

I remember as a child we always coloured Easter eggs by using onion skins.  The variation in colour and imperfections in the tone were always more fun than the colour that commercial dyes create. I’ve found as an adult that you can colour eggs with other natural materials.  Below is a list.

      • 3 tbsp Turmeric  – yellow eggsNatural Easter Eggs
      • purple cabbage – blue eggs
      • blueberries – darker blue eggs
      • beets – pink eggs
      • cranberries – red/pink eggs
      • spinach – green eggs.

In a pot bring 2 cups of fruit or veggies or the Turmeric and 1 cup of water to a boil  Boil for 30 minutes or until a water has turned the desired colour.  Cool mixture

Add 2 tbsp of vinegar to mixture and transfer to a bowl or jar where eggs can be covered with the mixture.  Add 2 or 3 hard boiled eggs to the dye.  Soak from 1/2 hour to overnight in the refrigerator.

Remove eggs from mixture and pat dry.

Infused Vinegars

Flavoured vinegars are great in salad dressings but can be pricey to buy.  Fortunately they are easy to make but takes some preparation.  Below I have listed recipes for Raspberry/Blueberry Vinegar, Sage Red Wine Vinegar and Thyme Basil Vinegar

Raspberry/Blueberry Vinegar

Simple Infused Vinegars1/2 cup mashed raspberries

1/2 cup mashed blueberries

White vinegar to fill a jar

Add  fruit to jar and fill with vinegar.  Cork and let stand for at least 1 week.   Strain and use on salads or as a marinade.  Can be sweetened by adding stevia to the finished vinegar. Continue reading Infused Vinegars

Raspberry Chocolate Swirly Cookies

Raspberry and chocolate combine with a luscious shortbread crust in this roll cookie.  They’re perfect for a lunch box.

Ingredients

Raspberry Chocolate Swirly Cookies
Try white chocolate chips.

2 1/3 cups flour

1/2 tsp salt

1/2 tsp baking powder

1 cup sugar

1 egg

3/4 cup melted better

lemon zest of one lemon

1 tsp vanilla

1/2 cup raspberry jam

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Homemade Dessert Pizza

Homemade Dessert PIzzaDessert pizza is becoming more and more popular.  This recipe for dessert pizza is easy to put together but the visual results are impressive.  This dessert is colourful and filled with fresh fruit and tasty vanilla pudding.  It’s sure to please family and friends.

Crust

1/2 cup sugar

1 cup butter

3 egg yolks

1/2 tsp vanilla

2 1/2 cups flour

1 twp baking soda

1 tsp cream of tartar

1/4 tsp salt

Cookie Base

Combine sugar, butter, egg yolks and vanilla until creamed.  Add the dry ingredients and blend well.  Transfer to a greased pizza tin or lined muffin tins.  Make sure the crust is not too thick.  Prick crust with fork and then bake at 350 degrees Fahrenheit for 12 to 15 minutes.  Cool.

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Molasses Refrigerator Cookies

Molasses Refrigerator Cookies can be kept in the refrigerator for several days until you are ready to bake them.  Serve with a hot cup of tea or coffee.

INGREDIENTS

2 3/4 cups flourMolasses Refrigerator Cookies

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2/3 cup salted butter

3/4 cup packed brown sugar

1 egg

1/2 cup molasses

1 tsp ginger

1 tsp vanilla

DIRECTIONS

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Homemade from the heart

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